Sauce for Rockfish

Ingredients

• one pound of butter
• twelve eggs
• a teacupful of thin flour-starch
• three or four salt-spoonfuls of salt
• a wineglassful of walnut catsup
• Cayenne pepper to taste
• two of black pepper
• three teaspoonfuls of mustard

Method

1. 1

   Cream butter and starch together.

2. 2

   Mix egg yolks with salt, pepper, and mustard, then combine with butter and starch.

3. 3

   Keep warm until serving.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 57. The excerpt below is the record exactly as published.

ay- enne pepper to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mus- tard. Boil gently until the rawness is gone, then put it in small bottles for use. Cork very close and seal. This VIROINIA COOKERY-BOOK. 113 quantity would serve a small family for the whole of one season, and will be found very convenient to have on hand. Lobster Sauce. The lobster should be chopped much smaller than ordi- nary, and the sauce should be composed of three parts cream to one of butter, a little salt, and a slight infusion of Cayenne pepper. The whole of the inside and coral of the lobster should be beaten up with the cream and but- ter, and the meat then cut in. Sauce fob Rockfish. One pound of butter to be creamedy not oiled, twelve eggs boiled hard for several hours, so that they can be reduced to a powder, a teacupful of thin flour-starch made so as to be perfectly smooth — if not, strain, so that it be entirely free from lumps — then stir the butter and starch together. To the yolks of the eggs add three or four salt-spoonfuls of salt, one of Cayenne pepper, two of black pepper, three teaspoonfuls of mustard (mixed), with a wineglassful of walnut catsup

Cook this with the app: pantry check, scaling, and the assistant.