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Dutch Sauce for Fish

A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).

A historical recipe

The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). 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.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. BOIL for five minutes, with a gill and a half of vinegar, a little scraped horseradish;
  2. then strain it, and when it is cold add to it the yolks of two raw eggs, a quarter of a pound of fresh butter, a dessert spoonful of flour and water, and a little salt.
  3. Whisk the ingredients over a fire till the mixture almost boils, and serve it up directly to prevent it from curdling.