Dutch Sauce. No. 3. For Boiled Fish.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]
the yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 spoonfuls of vinegar or lemon-juice ↝ Vinegar [Mustard and other condiments]

Instructions (4)

Boil butter, mace, a little flour and water.
When off the boil add the yolks of 3 eggs.
Let it simmer over the fire and stir it constantly, taking care not to let it boil.
Add at the last 3 spoonfuls of vinegar or lemon-juice, which is better.

Original Text

Dutch Sauce. No. 3. For Boiled Fish. (Mr. Courtenay.)
Boil ½ lb. of butter, 2 blades of mace, a little flour and water. When off the boil add the yolks of 3 eggs. Let it simmer over the fire and stir it constantly, taking care not to let it boil; add at the last 3 spoonfuls of vinegar or lemon-juice, which is better. This sauce is good with boiled tench, or for salmon or any other boiled fish.

Notes

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