Regency Dish: Dutch Sauce for Fresh Water Fish

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To make Dutch Sauce Take a quarter of a pound of butter four spoonfuls of water dredge in a little flour chop three anchovies and put in with three spoonfuls of good vinegar a little scraped horse radith boil all together and send it up immediately or else it will oil This fauce is proper to all fresh water filh
– The Art of Cookery (1803)

Other cookbooks from the 19th century also feature recipes for Dutch Sauce (Hollandaise) or an alternative hollandaise, also called Dutch Sauce:

Dutch Sauce No 2 pt good rather thick white sauce the yolk of i egg I tablespoonful tarragon vinegar 1 teaspoonful of mustard 1 teaspoonful salt 1 teaspoonful pepper Beat the yolk the salt pepper and mustard in a bowl add the sauce quite hot to it stir well then add the vinegar

Fish Cookery, Including Many New Recipes, Entrées, Soups, Sauces, &c., Fish Cookery for Invalids, Special Instructions for Frying, Keeping Fish Good, &c (1883).

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