Deviled Fish

Ingredients

• One quart of hot cream
• two tablespoons butter
• two heaping tablespoons corn starch
• half saltspoon white pepper
• half teaspoon celery salt
• a very little red pepper

Method

1. 1

   Scald the cream, melt the butter in a quart saucepan; when bubbling add the dry corn starch, stir until well mixed; add one-third of the cream, and stir as it boils and thickens; add more cream and boil again.

2. 2

   When perfectly smooth add the rest of cream; the sauce should be very thick; add the seasoning and mix while hot with fish.

3. 3

   Bake in shells.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 8. The excerpt below is the record exactly as published.

DEVILED FISH. Mrs. John E. Brewer. One quart of hot cream, two tablespoons butter, two heaping tablespoons corn starch, half saltspoon white pepper, half teaspoon celery salt, a very little red pep- p

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