Herbed Sauce for Fish
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 167. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 tablespoons margarine or butter
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dillweed or dried basil, rosemary, or oregano, crushed
- a dash pepper
Instructions
- In a small saucepan melt 3 tablespoons margarine or butter. Stir in 1 tablespoon lemon juice; 1/2 teaspoon dried dillweed or dried basil, rosemary, or oregano, crushed; and a dash pepper.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Fish and dill for 2 - close-up - Cha Ca La Vong VND120000 each" by avlxyz; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/10559879@N00/4837078209. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.