Home Recipes Cook Books Food Categories Featured

A FINE FISH SAUCE

(Sauces.) - (The Jewish Manual)







One teacup full of walnut pickle, the same of mushroom ditto, three
anchovies pounded, one clove of garlic pounded, half a tea-spoonful of
cayenne pepper, all mixed well together, and bottled for use.

A NICE SAUCE TO THROW OVER BROILED MEATS.
Beat up a little salad-oil with a table-spoonful of vinegar, mustard,
pepper and salt, and then stir in the yolk of an egg; this sauce
should be highly seasoned. A sauce of this description is sometimes
used to baste mutton while roasting, the meat should be scored in
different places to allow the sauce to penetrate.











Add to Informational Site Network
Report
Privacy
ADD TO EBOOK



Vote

1 2 3 4 5


Viewed 2346 times.

Home Made Cookies.ca