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


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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