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Classic Seafood Recipes & Fish Recipes Shrimp Sauce (1805)

SEAFOOD SAUCES

STORE FISH SAUCES (1851)
Anchovy Catchup (1851)
Bechamel Sauce (1896)
Caper Sauce (1896)
Cucumber Sauce (1896)
Drawn Butter Sauce (1896)
English Sauce (1845)
Fish Sauce (1903)
Gooseberry Sauce (1845)
Hollandaise I (1896)
Hollandaise II (1896)
Lemon Sauces (1903)
Lobster Butter (1845)
Lobster Catchup (1851)
Lobster Sauce (1805)
Lobster Sauce (1896)
Maitre D'Hotel Sauce (1845)
Maitre D'Hotel Butter (1896)
Oyster Catchup (1851)
Oyster Sauce (1805)
Oyster Sauce (1851)
Oyster Sauce (1896)
Pontac Catsup (1845)
Quin's Sauce (1845)
Remoulade (1845)
Sea Catchup (1851)
Sharfe Fish Sauce (1903)
Shrimp Chatney (1845)
Shrimp Sauce (1805)
Shrimp Sauce (1896)
Tartar Sauce (1845)
Tartar Sauce (1879)
Sauce Tartare (1896)
Tartare Sauce (1903)
Tomato Sauce (1896)
Sauce Tyrolienne (1896)
White Sauce (1896)
 

SHRIMP SAUCE (The Art of Cookery, 1805)

Take a half pint of shrimps, wash them very clean, ut them in a stew-pan with a spoonful of fish-lear, or anchovy-liquor, a pound of butter melted thick, boil it up for five minutes, and squeeze in half a lemon; toss it up, and then put it in your cups or boats.

 

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James T. Ehler
166 W Broadway
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Winona, Minnesota 55987
E-Mail: James@seafoodfish.com