Perch

 

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

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STORE SEAFOOD SAUCES (1851)

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

Other Seafood Sauces

 

 

 

FOOD POSTERS
Tomatoes

PINK SAUCE
(Directions for Cookery, 1851)


Mix together half a pint of port wine, half a pint of strong vinegar, the juice and grated peel of two large lemons, a quarter of an ounce of cayenne, a dozen blades of mace, and a quarter of an ounce of powdered cochineal.

Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strain it, and bottle it for use.

Eat it with any sort of fish or game. It will give a fine pink tinge to melted butter.

 

 

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