Black Butter to serve round Broiled Haddocks

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 (5)
Instructions (4)
  1. To a teacupful of strong cold first stock add 1/2 oz. or 3/4 oz., no more of butter, and melt both, stirring well, in a stewpan.
  2. Add 1 tablespoonful of mushroom catsup, the same of Harvey’s sauce, also 1/2 spoonful of Worcestershire sauce, and let all boil up together.
  3. Serve in a sauce-boat.
  4. Another copy says, “Serve round the fish, not over it.”
Original Text
Black Butter to serve round Broiled Haddocks. (Mrs. Thomas.) To a teacupful of strong cold first stock add ½ oz. or ¾ oz., no more of butter, and melt both, stirring well, in a stewpan, add 1 tablespoonful of mushroom catsup, the same of Harvey’s sauce, also ½ spoonful of Worcestershire sauce, and let all boil up together. Serve in a sauce-boat. Another copy says, “Serve round the fish, not over it.”
Notes
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