Sauce for Rockfish
From Virginia Cookery-book, 1884
Serves 2
Reserve some eggs for garnish.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 32. The excerpt below is the record exactly as published.
Sauce foe Rockfish. This quantity will suffice for a company of twenty : One pound of butter (to be creamed, not oiled), twelve eggs boiled hard several hours, so that the yolks can be reduced to a powder, a teacupful of thin flour-starch, and, to insure its being free from lumps, it is better to strain it; then stir the butter and starch together. To the yolks of the eggs add four salt-spoonfuls of salt, one of red pepper, two of black pepper, three teaspoonf uls of mixed mustard, with as much catsup as will season the whole
Cook this with the app: pantry check, scaling, and the assistant.