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 SAUCE IS MADE THUS
(The Art of Cookery, 1805)


Take a half a pint of oysters, and simmer them till they are plump, strain the liquor from them through a sieve, wash the oysters very clean, and beard them; put them in a stew-pan, and pour the liquor over them, but mind you do not pour the sediment with the liquor;

then add a blade of mace, a quarter of a lemon, a spoonful of anchovy liquor, and a little bit of horse-radish, a little butter rolled in flour, half a pound of butter nicely melted,

boil it up gently for ten minutes; then take out the horse-radish, the mace, and lemon, squeeze the juice of the lemon into the sauce, toss it up a little, then put it into your boats or basins.


 

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