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John and Henry Locke cookery archive, item 1, 1852
Page 46
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Lobster Sauce, Proceed as for shrimp, using essence of lobster and [prawns?] _____ Fennel Sauce Boil a bunch of fennel and parsley, chop it and put it in melted butter. _____ Parsley & Butter Boil parsley. Chop and put in melted butter. Horseradish Sauce Make a plain white cullis. add 3 teaspoons of mustard, salt, and enough vinegar to sharpen it. Scrape a stick of HRadish fine. put in and give it a boil
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Lobster Sauce, Proceed as for shrimp, using essence of lobster and [prawns?] _____ Fennel Sauce Boil a bunch of fennel and parsley, chop it and put it in melted butter. _____ Parsley & Butter Boil parsley. Chop and put in melted butter. Horseradish Sauce Make a plain white cullis. add 3 teaspoons of mustard, salt, and enough vinegar to sharpen it. Scrape a stick of HRadish fine. put in and give it a boil
Szathmary Culinary Manuscripts and Cookbooks
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