Baked Fish Filets

Ingredients

• the four filets
• a little of the lemon-juice
• the butter
• one gill of the liquor
• the cream
• pepper
• salt
• the chopped parsley

Method

1. 1

   Make an incision down the back of the fish and remove the filets.

2. 2

   Roll each filet and place in a greased tin.

3. 3

   Squeeze lemon juice over them and bake in a brisk oven for ten minutes.

4. 4

   Boil the heads and skins of the fish in cold water for five minutes.

5. 5

   Melt butter, add flour and the liquor from boiling, boil for two minutes, then add cream, pepper, and salt.

6. 6

   Serve the filets with the sauce and sprinkle with parsley.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 13. The excerpt below is the record exactly as published.

the four filets. Roll each filet separately,^n the fashion of a rolled jelly-cake, place them side by side in a slightly greased tin, squeeze over each a little of the lemon-juice, to preserve their color, cover them with a piece of greased kitchen-paper and bake in a brisk oven ten minutes. While the filets are baking, cover the heads and skins of the fish with cold water, and boil for five minutes ; then melt in a small saucepan the butter, add to it the floilr and one gill of the liquor, obtained by boiling the heads and -skins, boil all for two minutes, stirring meantime, when it must be taken from the fire and the creajn, pepper and salt added. Put the filets now into a flat dish, pour this sauce around them, and sprinkle over each filet a little of the chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.