Dutch Sauce for Meat or Fish

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

two or three table-spoonfuls of water ↝ Water, tap [Tap water]
as many of vinegar ↝ Vinegar [Mustard and other condiments]
as many of broth ↝ Soup, broth [Soups, broth-based]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four anchovies
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Put two or three table-spoonfuls of water, as many of vinegar, and as many of broth, into a saucepan, with a piece of butter.
Thicken it with the yolks of two eggs.
If for fish, add four anchovies; if not, leave them out.
Squeeze into it the juice of a lemon, and strain it through a sieve.

Original Text

Dutch Sauce for Meat or Fish.

Put two or three table-spoonfuls of water, as many of vinegar, and as many of broth, into a saucepan, with a piece of butter; thicken it with the yolks of two eggs. If for fish, add four anchovies; if not, leave them out. Squeeze into it the juice of a lemon, and strain it through a sieve.

[193]

Notes

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