Sauce (Liver) for Fish
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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 Recipes for the million (1891), page 193. The excerpt below is the record exactly as published.
SAUCE (LIVER), for Fish. — Boil the liver of the fish, and pound it in a marble mortar with a little flour, stir it into some of the water in which the fish was boiled ; add a little parsley and essence of anchovy, and a few grains of cayenne
Cook this with the app: pantry check, scaling, and the assistant.