Tasty Fish Sauce

Name: Tasty Fish Sauce
Ingredients: Add the Gelatine; the strained stock; the milk; 4 oz. butter; the egg should be beaten; Salt and pepper if allowed; a drop or two of lemon extract; a few drops of anchovy essence

From Cox's manual of gelatine cookery, 1935

Reheat carefully after adding the egg. Useful to serve with fish, or to reheat cold fish.

Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.

TASTY FISH SAUCE Add the Gelatine to the strained stock (made from the bones and trimmings of any white fish), then dissolve it, and add the milk heated with the butter or cream. The egg should Page 61 4 ox. * OOX’S INSTAN? 169 i70 ios. butter or one tablespoon- ful of cream Beasoning as described be beaten and strained and the hot mixture added by degrees, and well beaten. Salt and pepper if allowed, and a drop or two of lemon extract with a few drops of anchovy essence

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