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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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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