Fish with Piquant Sauce

Ingredients

• 4 oz. butter
• oz. flour
• A few bottled mushrooms
• A pinch of cayenne
• teaspoonful English mustard
• I oz. salt
• teaspoonful Liebig's Meat Extract
• pint water
• tablespoonful chopped parsley
• 2 tablespoonsful chopped onion
• I tablespoonful capers
• 2 tablespoonsful lemon juice

Method

1. 1

   Clean the fish well, cut it into medium-sized pieces, rub them over with salt and parsley, and stand in a cool place for 10 minutes.

2. 2

   Mix the butter, flour, mustard, and cayenne to a stiff paste.

3. 3

   Cover the bottom of a stewpan with small lumps of this paste, add half the quantity of the onions, capers, and mushrooms.

4. 4

   Put in the pieces of fish, and then the rest of the paste in small pieces, and the remainder of the onions, capers, and mushrooms.

5. 5

   Pour over this the lemon juice and the dissolved Meat Extract water.

6. 6

   Cover tightly and boil for 20 to 25 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 17. The excerpt below is the record exactly as published.

Fish with Piquant Saucb.) For 8 Persons. Time of Preparation : i hour. 4 lbs. haddock or 2\ lbs. pike, perch, carp, etc. 4 oz. butter. \ oz. flour. A few bottled mushrooms. A pinch of cayenne. \ teaspoonful English mustard. I oz. salt. \ teaspoonful Liebig's Meat Extract, dissolved in \ pint water. \ tablespoonful chopped parsley. 2 tablespoonsful chopped onion. I tablespoonful capers. 2 tablespoonsful lemon juice

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