Drawn-butter Sauce for Fish

Ingredients

• 1 pt. hot water or milk
• 1 tsp. salt
• 1 c. butter, scant
• ½ tsp. pepper
• 4 tbsp. flour

Method

1. 1

   Combine all ingredients to create a sauce for fish.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.

tsp. salt. 1 tsp. capers. i tsp. pepper. 1 tsp. pickles. 1 tsp. chopped onion. I c. melted butter. This makes a dry, crumbly stuffing. If a moist stuffing be desired, moisten the crackers with cold water, or use stale (not dried) bread crumbs, and moisten with one beaten egg and the butter. It is not necessary to have all the seasoning given in the recipe, but some acid, like pickles, lemon, or vinegar, is more agreeable than sweet herbs, in a stuffing for fish. LESSON XXIII BOILED FISH TIME-TABLE FOR BOILING Halibut and salmon in cubical form, per lb 15 m. Blue-fish, bass, etc., per lb 10 m. Cod, haddock, and small fish, per lb 6 m. Recipe, No. 182. Boiled Fish To boil, without breaking, fish should be of uniform thick- ness. A small salmon, or the middle cut of a large one, or the thickest part of cod or blue-fish, or a thick piece of halibut, should be selected for boiling. The most economical way is to cook the fish in a steamer over boiling water. If that is not convenient, put the fish in a wire basket, or on a plate, and the plate in a square of cloth; when done lift cloth, plate, and fish together. Put the fish into boiling salted water, and let it simmer (not boil) till done. The time will vary with the shape of the fish. Boiled fish should be well drained and be served with a rich sauce. Recipe, No. 183. Drawn-butter Sauce for Fish 1 pt. hot water or milk. | tsp. salt. I c. butter, scant. J tsp. pepper. 4 tbsp. flour

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