The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

Sauces For Fish

4 recipes in this part of The Cookery Book of Lady Clark.

Sauces for Fish (See also Melted Butter Sauces)

(See also Melted Butter Sauces.) Ingredients: 3 anchovies, 2 tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1 sprig of winter…

Haddock

One of the Dutch Sauces. Sauce Piquante, No. 2.

Fish Sauce for Freshwater Fish

Wine Sauce, No. 2. Geneva Sauce.

Whiting Creamed

Black Butter. See Melted Butters. See Haddocks - Creamed, under Fish.

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