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Dutch Sauce for Fish

A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).

A historical recipe

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Slice a little horseradish, and put it into a quarter of a pint of water, with five or six anchovies, half a handful of white peppercorns, a small onion, half a bay-leaf, and a very little lemon peel, cut as thin as possible.
  2. Let it boil a quarter of an hour;
  3. then strain and thicken with flour and butter and the yolk of an egg.
  4. Add a little elder vinegar, and then squeeze it through a tamis.
  5. It must not boil after being strained, or it will curdle.