Baked Fillets of Fish with Sauce

Ingredients

• fillets of flounder or sheepshead
• salt
• pepper
• butter
• onion juice
• one and a half cupfuls of soup stock
• parsley chopped very fine
• lemon juice
• mushroom catsup
• liquor from a can of mushrooms
• juice strained from a can of tomatoes

Method

1. 1

   Arrange fish on a platter, sprinkle with salt and pepper.

2. 2

   Make sauce with butter, onion juice, flour, and stock.

3. 3

   Add seasonings and pour over fish.

4. 4

   Bake for 30 minutes, basting as needed.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 25. The excerpt below is the record exactly as published.

BAKED FILLETS OF FISH WITH SAUCE Arrange evenly on a baking-platter fillets of flounder or of sheepshead, or slices of halibut or codfish cut one quarter of an inch thick. Sprinkle them with salt and pepper. Make a sauce as follows: Put a tablespoonful of butter in a saucepan, add to it a half teaspoonful of onion juice, cook until the butter has browned, then add a tablespoonful of flour and stir until the flour has browned. Take it off the fire and add very slowly one and a half cupfuls of soup stock, stirring constantly to keep the mixture smooth. Add a tablespoonful of parsley chopped very fine, a teaspoonful of lemon juice, a teaspoonful of salt, one half teaspoonful of pepper, and, if convenient, a teaspoonful of mushroom catsi^p, or a half cupful of liquor from a can of mush- rooms, or a half cupful of juice strained from a can of tomatoes

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