Venetian Sauce for Fish
From Cooking for profit, 1886
Serves 4
A cupful of sauce is enough and the expense is small.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 241. The excerpt below is the record exactly as published.
Venetian Sauce for Fish Make drawn butter (butter sauce) a lit- tle thinner than usual for that sauce, with a liberal amount of the best butter beaten in. Add the juice of half a lemon, some minced parsley and minced capers
Cook this with the app: pantry check, scaling, and the assistant.