Fish Sauce

Ingredients

• 1/2 teaspoon parsley
• 1 teaspoon butter
• 1 teaspoon flour
• 1/2 pint soup stock
• 4 tablespoons capers
• 1 teaspoon Chili Powder
• 1 teaspoon salt

Method

1. 1

   Heat butter, add flour, then stock and cook for 10 minutes.

2. 2

   Add capers when nearly done.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 5. The excerpt below is the record exactly as published.

% teaspoon salt; y2 cup flour; mix thoroughly — 22 — flour, milk, catsup and salt ; dip oysters into mixture, then roll them in cracker crumbs. Fry in sweet, fresh lard, butter or olive oil until a dark brown. Serve very hot. MRS. MAX WINKEL. Salmon Loaf. Mix 1 can salmon from which bones and skin have been removed, with 1 cup cracker crumbs, and 2 well beaten eggs. Make sauce by browning 2 tablespoons butter; add 2 tablespoons flour, then add 3 thinly sliced green peppers, 2 cups sliced tomatoes with juice add a pinch of salt to tomatoes. Add salt and pepper. Let cook until pepper and tomatoes are soft, then add 2 cups milk. Put layer of salmon in well greased baking dish and cover with sauce then another layer salmon and finish top with sauce. Bake % hour. ELLA EVERS. Fish Sauce. y2 teaspoon parsley; 1 teaspoon butter; 1 teaspoon flour ; y2 pint soup stock ; 4 tablespoons capers ; 1 tea- spoon salt ; 1 teaspoon Chili Powder

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