Sauce for Fish
From Southern Recipes, 1913
If sauce thickens too much, thin with vinegar.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 2. The excerpt below is the record exactly as published.
Put in saucepan the yolks of four eggs, two dessertspoonfuls of vinegar and a pinch of salt; whip the mixture well and when it forms a aort of cream add four dessert- spoonfuls of olive oil, small teaspoonful of mixed mustard, a pinch of finely minced parsley, a little cayenne pepper and a lemon which has been very delicately sliced
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