Fish Sauce for Boiled

Ingredients

• some of the water in which the fish has been boiled
• an onion
• an anchovy
• a table-spoonful of walnut catsup
• a pint of good veal gravy
• thicken with butter and flour

Method

1. 1

   Simmer fish broth with onion, anchovy, and walnut catsup for a quarter of an hour.

2. 2

   Add veal gravy, strain, and thicken with butter and flour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 131. The excerpt below is the record exactly as published.

ish, Sauce for Boiled salt, pepper, and flour; fry brown in butter ; turn into a pot. Add a finely chopped onion. Pour over a pint of boiling water, to which add half a tea- cupful of vinegar, two table-spoonfuls of olive oil, and a teaspoonful each of ground cloves, mace, and allspice. Cover closely, and let simmer slowly for one hour. Take up in a heated dish, garnish with sweet fennel, and serve very hot. Fish Patd. — This is an excellent way of using any cold fish which may be left over from dinner. Free thoroughly from bones and shred fine enough fish to fill a pint measure ; add to it one quart of milk, two eggs, one- quarter of a cupful of flour mixed smoothly with a little milk which has been reserved from the quart. Season with pepper, salt, and nutmeg, one- quarter of a teaspoonful of each. Mix the milk, flour, eggs, and spice smooth- ly together. Set it over the fire, and stir until it is as thick as cream. Put in a deep baking-dish alternate layers of sauce, fish, and bread-crumbs, in the order named, and set in the oven until it is slightly browned. Very little time is required, as almost all the ingredients have been previously cooked. It is an excellent dish for breakfast, lunch, or tea. Fish Rechauffde is always good heated over in the white sauce, which is the one essential for most dishes made of “ left-overs." Ordinary scal- lop shells, which are to be picked up at the sea-shore or purchased very cheaply at the hardware store, are really prettier than the more ex- pensive ramekins which are usually used. Scalloped or creamed fish baked in them is improved by the addition of a spoonful of chopped pickle or cooked green peppers scat- tered over the top after they are baked. Fish a la Reine. — Pick 2 lbs. of any cold, fresh fish into small pieces. Put 2 ozs. of butter in a frying-pan, let melt, and add two table-spoonfuls of j sifted flour. Mix and thin with a pint of sweet milk. Add the fish, with a tea- cupful of chopped mushrooms, a tea- spoonful of salt, a dash of pepper, and a table-spoonful of chopped parsley. Stand the frying-pan over a kettle of water until the fish is heated. Beat the yolks of two eggs and mix in the stew. Serve in shells. Fish Salad. — The remains of any solid fish, such as cod, flounder, hali- but, bass, etc., make very good salads, for which the following sauce will be found excellent, as it will be also for a vegetable salad : Bruise the yolks of two hard-boiled eggs with a wooden spoon and moisten with a raw egg; put this egg mixture into a bowl, with two salt-spoonfuls of salt, a little pep- per, and a pinch of cayenne ; add by degrees oil and vinegar, alternately, until the required quantity, three table-spoonfuls of oil and one of vine- gar, which may be tarragon, has been mixed. Keep the sauce stirred and well smoothed with the spoon. If liked, add half a teaspoonful of shred onion, and the same of chevril and tarragon, if plain vinegar has been used with the oil. Two table-spoon- fuls of thick cream or melted butter will make the sauce richer and better, and the whites of eggs may be chop- ped and added to the salad. Fish Sandwich. — Chop the hard- boiled yolks of four eggs, pound the coral of a lobster, add a table- spoonful of butter and two salted anchovies, boned and skinned ; mix all together into a paste ; season with salt, cayenne, and a squeeze of lemon- juice. Slice stale brown bread very thin, spread with the mixture, lay a crisp leaf of lettuce over each slice, cover with another slice of bread, cut the sandwiches in halves, and serve on a napkin. Fish, Sauce for Boiled. — Take some of the water in which the fish has been boiled, and simmer in it for a quarter of an hour an onion, an anchovy, and a table-spoonful of walnut catsup; Fish Steaks au Gratin FISH Flounders, Fillets of add a pint of good veal gravy, strain, and thicken with butter* and flou

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