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English cookbook, 1860
Page 36
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Sauce for Fish When the fish is sufficiently boiled flake it and put it into the water to warm having the sauce ready to pour over it consisting of 2 or 3 Shalots a little parsley boiled very tender and chopt fine melt the butter in the water the shalots are boiled in thicken it with a little cream and egg and a little Cayenne pepper.................... Pickled Onions Put them in salt & water 10 days boil the vinegar 3 times add cloves pepper and ginger..................
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Sauce for Fish When the fish is sufficiently boiled flake it and put it into the water to warm having the sauce ready to pour over it consisting of 2 or 3 Shalots a little parsley boiled very tender and chopt fine melt the butter in the water the shalots are boiled in thicken it with a little cream and egg and a little Cayenne pepper.................... Pickled Onions Put them in salt & water 10 days boil the vinegar 3 times add cloves pepper and ginger..................
Szathmary Culinary Manuscripts and Cookbooks
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