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Sour Sauce for Fish
Heat a quarter of a pint of good vinegar, stir into it half a tea-spoonful of made mustard, a little pepper, and a slice of fresh butter. Serve when the butter is dissolved.
From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.
Home › The Principles of Cookery › Sour Sauce for Fish
Heat a quarter of a pint of good vinegar, stir into it half a tea-spoonful of made mustard, a little pepper, and a slice of fresh butter. Serve when the butter is dissolved.