Fish Elizabeth

Ingredients

• Get a three or four pound striped bass.
• a large slice of butter
• one tablespoon butter
• one tablespoon flour
• the liquid from one can of mushrooms
• one-half pint of cream
• one teaspoon Worcestershire sauce
• one teaspoon mushroom catsup
• salt
• pepper
• a wine glass of white wine

Method

1. 1

   Season the fish with salt, pepper, and ginger.

2. 2

   Place in a baking platter with butter on top and bake for twenty minutes, basting often.

3. 3

   Prepare a sauce with butter, flour, mushroom liquid, cream, Worcestershire sauce, mushroom catsup, and seasonings.

4. 4

   Pour over the fish and return to the oven for five minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from Council cook book (1908), page 9. The excerpt below is the record exactly as published.

Fish "Elizabeth." Get a three or four pound striped bass. Leave whole and season with salt, pepper, and ginger. Put in a baking platter with a large slice of buttpr on top, and bake twenty minutes, basting often. In the meantime prepare a rich poulette sauce, using one tablespoon butter, one tablespoon flour, the liquid from one can of mushrooms, and one-half pint of cream. Season with pepper and salt, one tea- spoon Worcestershire sauce, one teaspoon mushroom catsup, and last the mushrooms. Pour this over the cooked fish, and return to the oven for five minutes, and serve very hot. Oysters and picked shrimps can also be added to the sauce, also a wine glass of white wine

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