Creamed Fish

Ingredients

• a tablespoonful of butter
• a tablespoonful of flour
• a scant saltspoontul of salt
• a dash of cayenne
• two teaspoonfuls of lemon juice
• one-half cupful of milk
• one-half cupful of cream
• pieces of fish

Method

1. 1

   Prepare a cream sauce by melting butter, adding flour, salt, cayenne, lemon juice, milk, and cream.

2. 2

   Add fish pieces, bring to a boil, and serve.

3. 3

   Optionally, place in a baking dish, cover with bread crumbs, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 9. The excerpt below is the record exactly as published.

a tablespoonful of butter to which is added a tablespoonful of flour, a scant saltspoontul of salt, a dash of cayenne, two teaspoonfuls of lemon juice and one-half cupful each of milk and cream. Add the pieces of fish, lei the whole come to a boil and serve. _This creamed fish is also very nice if put in a baking dish, covered with bread crumbs, and browned in the oven. Browned Salt Mackerel. — Freshen two fish by soaking over night, wash in fresh water in the morning and squeeze over the flesh side the juice of one-half a lemon. Lay one of the fish skin side down in baking THE RURAL COOK BOOK. 17 dish and cover with dressing made of one cupful bread crumbs, one table- spoonful butter (scant), pinch of pepper, a little grated lemon peel and one-fourth cupful of cream. Lay the other fish on dressing, skin side up, and baste well with hot water and melted butter. Put into a hot ov(*i for 20 minutes, then cover with bread crumbs, dot with bits of butter and put back in the oven till nicely browned. Carefully dish without disturbing the layers and serve with thin lemon slices and parsley as a garnish. Oyster Chowder. — Fry together two ounces of salt pork and one onion, sliced. Parboil one pint of sliced potatoes five minutes and drain. Look over carefully one pint of oyslers, pour over one-half cupful of water and heat to the boiling point; skim out the oysters and pour the liquor over the potatoes, add the pork and onions and cook the potatoes until tender, adding a little more water if necessary; add the oysters, one pint of milk and one-half cupful of fine bread crumbs. Season with one teaspoonful of salt and half-teaspoonful of pepper and pour in the serving dish. Oyster Stew. — Put one quart of oysters in a colander, and pour over three-fourths of a cupful of cold water, reserving the liquor. Pick qmm- the oysters, being careful that no particles of shells adhere to the tough muscles. Heat the reserved liquor to the boiling point, strain through a double thickness of cheese cloth, add the oysters, and cook, stirring oc- casionally, until the oysters are plump and the edges begin to curl. Re- move the oyslers with a skimmer to a heated tureen, and add one-fourth of a cupful of butter, one-half tablespoonful of salt, one-eighth of a teaspoonful of pepper, the oyster liquor, strained a second time through a double thickness of cheese cloth, and four cupfuls of scalded milk. Baked Pickerel. — Clean the fish carefully and lay on a rack in a dripping pan; dredge with a teaspoonful of salt, several dashes of pepper, and a little flour. Bake carefully, basting every 10 minutes until well done, with hot water to which a tablespoonful of butler has been added. Make the sauce with half a cup of cream and half a cup of the basting liquid in which the fish was cooked ; thicken with a teaspoonful of butter and a tablespoonful of flour

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