Sauce for Perch
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 17. The excerpt below is the record exactly as published.
SAUCE FOR PERCH TWO ounces of fresh butter, one dessertspoonful of mustard, one ditto of Harvey sauce, one ditto of Worcester sauce, one ditto of King of Oude sauce, one ditto of mushroom catsup
Cook this with the app: pantry check, scaling, and the assistant.