Fish and Lemon Sauce

Ingredients

• 1 oz butter
• 1 tablespoonful ground ginger
• 3 cloves
• 1 onion
• 4 or 5 lemons
• 1 tablespoonful flour
• Pepper
• Salt

Method

1. 1

   Bone and fillet the fish in neat pieces about three inches square, place with the skin side down in a stewpan, squeeze a few drops of lemon juice over, and just cover with water.

2. 2

   Stick the cloves in the onion and place it in the stewpan whole, sprinkle in the ginger, pepper, and salt, cover the stewpan and let simmer gently for about twenty minutes.

3. 3

   While the fish is cooking, beat the yolks of the eggs well and squeeze and strain the juice of the lemons.

4. 4

   Take out the fish when cooked and keep it hot, strain the gravy, and let it cool slightly.

5. 5

   Place the butter in a small saucepan, stir in the flour, cook for a minute, then pour in the strained gravy into the beaten yolks, stirring well.

6. 6

   Pour this into the saucepan, stir until smooth and thick, then add the lemon juice and pour over the fish.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 14. The excerpt below is the record exactly as published.

FISH AND LEMON SAUCE. Fresh fish 1 oz butter 1 tablespoonful ground 3 eggs ginger 3 cloves 1 onion Parsley 4 or 5 lemons Pepper 1 tablespoonful flour 3alt. Mode. — Bone and fillet the fish in neat pieces about three inches square, place with the skin side down in a stewpan, then squeeze a few drops of lemon juice over, and just cover with water ; stick the cloves in the onion and place it in the stewpan whole, sprinkle in the ginger, pepper and salt

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