Sauce for Pish

Name: Sauce for Pish
Ingredients: 1 cupful butter; 1 cupfuls hot water; 1 cupful flour; 1 cupful vinegar or; 1 teaspoonful salt; 1 large lemon, — juice; 1 tablespoonful chopped parsley

From A text-book of cooking, 1915

Hard-cooked eggs make a pleasing addition to this sauce. Chop the whole eggs or slice the whites and mash the yolks with a fork; then add to the sauce.

Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 64. The excerpt below is the record exactly as published.

SAUCE FOR PISH ) cupful butter 1| cupfuls hot water J cupful flour J cupful vinegar or 1 teaspoonful salt 1 large lemon, — juice Cayenne 1 tablespoonful chopped parsley

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