Sauce for Fish in Lent or at any Time

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

‘Take a little Thyme, Horse-radish, a Bit of Onion, Lemon Peel, and whole Pepper; boil them a little in fair Water; then put in 2 Anchovies, and 4 Spoonfuls of White Wine; then strain them out and put the liquor into the same Pan again, with a Pound of fresh Butter; and when ’tis melted, take it off the Fire and stir in the yolks of 2 Eggs well beaten, with 3 Spoonfuls of white Wine; set it on the Fire again, and keep it stirring till ’