Butter Sauce for Broiled Mackerel

Name: Butter Sauce for Broiled Mackerel
Ingredients: a tablespoon of butter; a tablespoon of flour; a pint of boiling water; a level teaspoon of salt; a quarter of a saltspoon of white pepper; a tablespoon of chopped parsley or capers; three tablespoons of butter; the juice of half a lemon

From Home dissertations, 1891

Serve immediately with the fish.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 76. The excerpt below is the record exactly as published.

BUTTER SAUCE FOR BROILED MACKEREL. Put in a saucepan over the fire a tablespoon each of butter and flour, and then stir them until they bubble; then gradually stir in a pint of boiling water, and when the sauce is smooth season it with a level teaspoon of salt, quarter of a saltspoon of white pepper, ,and a tablespoon of chopped parsley or capers, if either is available; after the sauce has jboiled for two minutes, add to it three tablespoons of butter cut in small pieces, and stir the sauce until the butter is melted ; do not allow the sauce to boil after the butter is added ; when the butter is melted put in the juice of half a lemon

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