Fish Sauces

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Shrimp Sauce

Pick half a pint of shrimps, and boil the skins in a gill of water for fifteen minutes; strain the water, and add it, with the flesh of the shrimps, to half a pint of melted butter, and simmer for a few minutes. Add a little anchovy.

Lobster Sauce

Get the raw eggs, or the inside spawn of the lobster, put them on a plate with a bit of butter, and with the blade of a knife mash them, or pound them in a mortar; this, when put into the hot melted butter, will make it red. Cut the lobster up in small pieces, and add the soft part from the belly with it to the melted butter (a middling sized lobster will make a quart of sauce). A little cayenne or Harvey’s sauce is relishing. Boil and serve.

Crab and Crayfish

The same as lobster.

Mussel and Oyster

Open twelve oysters or thirty-six mussels, beard, and blanch them lightly in their own liquor; take them out, reduce the liquor, and add them to the half-pint of melted butter; when boiling add a little cayenne, and one ounce of butter. A drop of cream or boiling milk will improve it. Or, when your oysters are raw in the pan, add half a gill of milk and a few peppercorns; blanch lightly, mix half a teaspoonful of flour with half an ounce of butter, put in bit by bit, stir round, boil, and serve. A little cayenne will improve it, also a drop of cream.

Cod-Liver Sauce

Half a pound of cod-liver, previously boiled, cut in large dice, with a little anchovy sauce, to half a pint of melted butter. Mix the same as No. 410.

Pickle Sauce

One tablespoonful of chopped pickle or piccallily, one ditto of the vinegar from it; add to half a pint of melted butter, and boil for a few minutes. Good for fish, meat, and poultry.