Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a sauce intended for any plainly boiled, baked or grilled fish. It comes from the Reading MSS (about 1760).

‘Take a few cloves and some whole mace and just make it boyle a little in 3 or 4 spoonfulls of water then strain it out and put it into some fresh oysters with their licquor and some mushrooms pickled, with a little of the pickle and thicken it with a good lump