[ To Make Sauce for Boil[e]d Cod ]
Date: 1786/01/01
Publication Format
Manuscript
Type
Food
Ingredients
oysters
pepper
mace
cloves
claret
melted butter
anchovy
pickles
Places
Nova Scotia
Halifax
Source:
Commissioner of the Public Records, Record Group 1
Institution: Nova Scotia Archives
| Reference: RG 1 vol. 411, no. 10 / Microfilm Reel 15, 457
Images
Transcription
To make Sauce for boild Cod
Stew Oysters in their own Liquors with whole peper
mace Cloves then take the Liquor from them and add
a glass of Clarrot thicken the Liquor with the yolk of an
Egg with melted Buttar with anchove disolved in
Clarrot use pickells you have mix your buttar and
liquor & Oysters together
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