This recipe is given in a Yorkshire manuscript of the eighteenth century. Mrs
Cut the fish into strips about
Boil the vegetables, herbs, salt and fish trimmings in
To make the mustard sauce, work the mustard and turmeric into the butter and beat to a soft paste.
To make the anchovy sauce, pound and mash the anchovy fillets and then beat them into the butter with all the other ingredients.
©1980 The Estate of Elizabeth Ayrton