Liver Sauce for Fish (No. 288)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

liver of the fish ↝ Fish oil, cod liver [Fats and Oils]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
some broth, or some of the liquor the fish was boiled in, or melted butter ↝ Soup, broth [Soups, broth-based]
parsley ↝ Parsley, raw [Not included in a food category]
a few grains of Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little essence of anchovy (No. 433), or soy, or catchup (No. 439) ↝ Fish, anchovy [Fish]
soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
catchup (No. 439)
lemon-juice, or lemon cut in dice ↝ Lemon juice, raw [Fruits and Fruit Juices]
lemon cut in dice ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Boil the liver of the fish, and pound it in a mortar with a little flour;
stir it into some broth, or some of the liquor the fish was boiled in, or melted butter, parsley, and a few grains of Cayenne, a little essence of anchovy (No. 433), or soy, or catchup (No. 439);
give it a boil up, and rub it through a sieve:
you may add a little lemon-juice, or lemon cut in dice.

Original Text

Liver Sauce for Fish.—(No. 288.)

Boil the liver of the fish, and pound it in a mortar with a little flour; stir it into some broth, or some of the liquor the fish was boiled in, or melted butter, parsley, and a few grains of Cayenne, a little essence of anchovy (No. 433), or soy, or catchup (No. 439); give it a boil up, and rub it through a sieve: you may add a little lemon-juice, or lemon cut in dice.

Notes

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