Perch

 

Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

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SEAFOOD SAUCE RECIPES

 STORE SAUCES
 Anchovy Catchup (1851)
 Bechamel Sauce (1896)
 Caper Sauce (1896)
 Cucumber Sauce (1896)
 Drawn Butter Sauce (1896)
 English Sauce (1845)
 Fish Sauce (1903)
 Gooseberry Sauce (1845)
 Hollandaise Sauce I (1896)
 Hollandaise Sauce II (1896)
 Kitchiner's Fish Sauce (1851)
 Lemon Sauces (1903)
 Lobster Butter (1845)
 Lobster Catchup (1851)
 Lobster Sauce (1805)
 Lobster Sauce (1896)
 Steward's Sauce (1845)
 Maitre D'Hotel Butter (1896)
 Oyster Catchup (1851)
 Oyster Sauce (1805)
 Oyster Sauce (1851)
 Oyster Sauce (1896)
 Pontac Catsup (1845)
 Quin's Sauce (1845)
 Remoulade (1845)
 Sea Catchup (1851)
 Sharfe Fish Sauce (1903)
 Shrimp Chatney (1845)
 Shrimp Sauce (1805)
 Shrimp Sauce (1896)
 Tartar Sauce (1845)
 Tartar Sauce (1879)
 Sauce Tartare (1896)
 Tartare Sauce (1903)
 Tomato Sauce (1896)
 Sauce Tyrolienne (1896)
 White Sauce (1896)

LOBSTER SAUCE
(The Art of Cookery, 1805)


Take a fine hen lobster, take out all the spawn, and bruise it in a mortar very fine, with a little butter;  then take all the meat out of the claws and tail, and cut it in small square pieces; 

put the spawn and meat in a stew-pan with a spoonful of anchovy liquor, and one spoonful of catchup, a blade of mace, a piece of a stick of horseradish, half a lemon, a gill of gravy, a little butter rolled in flour, just enough to thicken it; 

put in half a pound of butter nicely melted, boil it gently up for six or seven minutes; 

take out the horseradish, mace and lemon, and squeeze the juice of the lemon into the sauce; just simmer it up, and then put it in your boats.


 

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