Wastrefish Sauce, for Boiled Fresh-Water Fish

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

the rind of an orange ↝ Orange, raw [Citrus fruits]
the red part of a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a handful of parsley-stalks ↝ Parsley, raw [Not included in a food category]
an equal proportion of parsley-roots ↝ Parsley, raw [Not included in a food category]
half a pint of Dutch sauce
two spoonfuls of reduced essence of fish ↝ Fish, raw [Fish]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Cut into small shreds the rind of an orange, the red part of a carrot, a handful of parsley-stalks, and an equal proportion of parsley-roots.
Blanch them, and having drained them on a sieve or napkin, place them in a small stewpan, containing about half a pint of Dutch sauce, with the addition of two spoonfuls of reduced essence of fish, a little cayenne, and lemon-juice.
Stir the sauce on the fire without allowing it to boil, and serve it with perch, &c.

Original Text

WASTREFISH SAUCE, FOR BOILED FRESH-WATER FISH.
Cut into small shreds the rind of an orange, the red part of a carrot, a handful of parsley-stalks, and an equal proportion of parsley-roots; blanch them, and having drained them on a sieve or napkin, place them in a small stewpan, containing about half a pint of Dutch sauce, with the addition of two spoonfuls of reduced essence of fish, a little cayenne, and lemon-juice; stir the sauce on the fire without allowing it to boil, and serve it with perch, &c.

Notes

—