PINK SAUCE
(Directions for Cookery, 1851)
Mix together half a pint of port wine, half a pint of strong vinegar, the juice and grated peel of two large lemons, a quarter of an ounce of cayenne, a dozen blades of mace, and a quarter of an ounce of powdered cochineal.
Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strain it, and bottle it for use.
Eat it with any sort of fish or game. It will give a fine pink tinge to melted butter.
STORE SEAFOOD SAUCES (1851)
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Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce