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

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

Other Seafood Sauces



(Directions for Cookery, 1851)

Store fish sauces if properly made will keep for many months.  They may be brought to table in fish castors, but a customary mode is to send them round in the small black bottles in which they have been originally deposited.  They are in great variety, and may be purchased of the grocers that sell oil, pickles, anchovies, &c. In making them at home, the few following receipts may be found useful.

The usual way of eating these sauces is to pour a little on your plate, and mix it with the melted butter. They give flavour to fish that would otherwise be insipid, and are in general use at genteel tables.

Two table-spoonfuls of any of these sauces may be added to the melted butter a minute before you take it from the fire. But if brought to table in bottles, the company can use it or omit it as they please.


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