Recipes > Sauces & Spreads > How to make Sauce for a boiled Salmon or Turbot

How to make Sauce for a boiled Salmon or Turbot

Instructions

Take a little mild white gravy, two or three anchovies, a spoonful of oyster or cockle pickle, a little shred lemon-peel, half a pound of butter, a little parsley and fennel shred small, and a little juice of lemon, but not too much, for fear it should take off the sweetness.

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Source

English Housewifry (1764).


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