Fish Sauce. No. 6.

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 12 days ago
Not a recipe
No
Ingredients (12)
base
flavorings
thickener
optional additions for salmon
Instructions (5)
  1. Take some of the liquor in which you boil the fish.
  2. Add mace, anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white wine.
  3. Thicken it up with butter, as much as will serve for the fish.
  4. If it is for salmon, put in oysters, shrimps, and cockles.
  5. Take away the liquor, and boil the whole in vinegar.
Original Text
Fish Sauce. No. 6. Take some of the liquor in which you boil the fish; add to it mace, anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white wine; thicken it up with butter, as much as will serve for the fish. If it is for salmon, put in oysters, shrimps, and cockles; take away the liquor, and boil the whole in vinegar.
Notes
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