Cream Gravy for Baked Fish
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 11. The excerpt below is the record exactly as published.
CREAM GRAVY FOR BAKED FISH. Have ready in a sauce-pan a cup of cream, diluted with four tablespoonfuls of hot water— lest it should curdle in heating — in which has been stirred carefully two tablespoonfuls of melted butter and a little chopped parsley
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