Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

STORE SEAFOOD SAUCES (1851)
 

 General Remarks (1851)
 General Sauce (1851)
 Harvey's Sauce (1851)
 Pink Sauce (1851)
 Scotch Sauce (1851)



OTHER SEAFOOD SAUCES





FOOD POSTERS

Tomatoes


HARVEY'S SAUCE
(Directions for Cookery, 1851)


Dissolve six anchovies in a pint of strong vinegar and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne.

Add sufficient cochineal powder to colour the mixture red.

Let all these ingredients infuse in the vinegar for a fortnight, shaking it every day, and then strain and bottle it for use.  Let the bottles be small, and cover the corks with leather.

 

 

 

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