Fish with Milk Sauce

Ingredients

• one cup of milk
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• one egg

Method

1. 1

   Heat the fish in water slowly, but do not let it boil.

2. 2

   Scald the milk and stir it gradually into the butter and flour heated in a saucepan.

3. 3

   When thick and smooth, add the drained fish and keep it hot over boiling water.

4. 4

   Then beat the egg slightly and stir it into the fish.

5. 5

   Serve in a shallow dish once the egg has a cooked look.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 149. The excerpt below is the record exactly as published.

one cup of milk and stir it gradually into two tablespoons of butter and flour heated in a sauce- pan. When thick and smooth add the drained fish and keep it hot over boiling water until everything else is ready; then beat one egg

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