Creamed Fish

Ingredients

• one tablespoonful of butter
• one tablespoonful of flour
• one-half pint of milk
• salt to taste
• a poached egg for each member of the family
• well browned toast

Method

1. 1

   Make a cream sauce by melting butter, adding flour, and cooking until smooth.

2. 2

   Add milk and salt, let thicken, and serve over toast with a poached egg.

As published

This recipe was extracted from The National home cook book (1900), page 36. The excerpt below is the record exactly as published.

CREAMED FISH—Make a cream sauce by melting one xy tablespoonful of butter, adding,,when it is hot, one table- ‘spoonful of flour. Cook until smooth and frothy, then add one-half pint of milk, and salt to taste. Let this come to a _ of well browned toast, and add a poached egg for each mem- ber of the family. This, too, makes a good dish for luncheon, FRIED FISH—Take plenty of lard and roll fish thorough- ly in flour before frying-—will keep tpieces so much nicer and more solid. Season to taste. To take the fishy taste out of the spider after frying, hold spider upside down over blaz~ — ing fire for a few minutes, after washing. a MISH FRITTERS—Make sauce of one tablespoon flour, one tablespoon butter, one-half cup hot milk, cook until — quite stiff; mix in one cup shredded fish, add one egg well — - beaten, salt and pepper to taste. Have as thick as for a bat- ter, drop into boiling hot fat. Serve at once. : HERRING (Sour)—Pour water over salted herring, let stand 24 hours, changing water a few times; then clean, cut up in small pieces, pour over them vinegar, put in bay — ' leaves, cloves and cut up one onion; then let stand 24 hours. a They are fine <<a a OYSTERS AU GRATIN—In a saucepan put one table-_ ' spoonful of butter. Melt, and add one tablespoonful of flour

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