basics
Cockle Sauce ( Scottish )
Strain the liquor from a pint of boiled cockles. Melt 60g
/ 2oz of butter in a saucepan, add the strained juice of a lemon and salt
and pepper to taste, stir, add the liquor and stir in. Bring the sauce
almost to a boil, but do not allow to boil. Maintain the high simmer
until the sauce thickens.
Serve with Boiled Cod, Haddock, Hake or Saith