Stockfish Sauce (1)20

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • ½ pt/300 ml strained fish stock
  • 3 tbs lemon juice (for

Method

Bring to the boil and pour over the cooked fish.