Baked Fish with Sauce

Ingredients

• a pint and a half of cold baked or boiled fish
• one-eighth of a teaspoonful of pepper
• a teaspoonful and a half of salt
• a pint of milk
• a generous table-spoonful of butter
• one of flour
• a piece of onion about the size of a quarter of a dollar
• three-fourths of a cupful

Method

1. 1

   Free the fish from skin and bones.

2. 2

   Season with pepper and salt.

3. 3

   Boil milk with onion.

4. 4

   Rub butter and flour to form cream, stir into boiling milk.

5. 5

   Cook for 5 minutes, season, remove onion.

6. 6

   Layer sauce and fish in an escalop dish, finishing with sauce and breadcrumbs.

7. 7

   Bake for 20 minutes in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 101. The excerpt below is the record exactly as published.

a pint and a half of cold baked or boiled fish. Season it with one-eighth of a teaspoonful of pepper and a teaspoonful and a half of salt. Next make a sauce with a pint of milk, a generous table-spoonful of butter, and one of flour, and a piece of onion about the size of a quarter of a dollar. Put the milk and onion on to boil. Rub the butter and flour till a cream is formed, and stir this into the milk as soon as it begins to boil. Cook five minutes longer, and season with salt and pepper. After removing the onion, put alternate layers of the sauce and fish into an escalop dish, having three of sauce and two of fish. The last will, of course, be one of the sauce, and upon it should be sprinkled dry bread- crumbs, — three-fourths of a cupful

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