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)

OYSTER CATCHUP
(Directions for Cookery, 1851)


Take large salt oysters that have just been opened. Wash them in their own liquor, and pound them in a mortar, omitting the hard parts.

To every pint of the pounded oysters, add a half pint of white wine or vinegar, in which you must give them a boil up, removing the scum as it rises.

Then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper, a tea-spoonful of pounded mace, and cayenne pepper to your taste.

Let it boil up for a few minutes, and then pass it through a sieve into an earthen pan.

When cold, put it into small bottles, filling them quite full, as it will not keep so well if there is a vacancy at the top. Dip the corks in melted rosin, and tie leather over each.


 

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