Fish with Sauce

Ingredients

• two or three cloves
• six peppercorns
• one-half an onion
• small stalk celery
• slice of carrot
• one scant level tablespoon salt
• two rounding tablespoons butter
• one rounding tablespoon flour
• two cups of bouillon
• a tablespoon of tomato catsup
• one-half teaspoon of Worcestershire Sauce
• two eggs slightly beaten
• finely chopped parsley

Method

1. 1

   Put fish in a pot with vinegar, cloves, peppercorns, onion, celery, carrot, and salt.

2. 2

   Cook slowly for 20-30 minutes.

3. 3

   Remove fish and garnish with hard-boiled eggs or lemon and parsley.

4. 4

   For sauce, melt butter, add flour, then bouillon, stirring constantly.

5. 5

   Add seasoning and beaten eggs gradually.

6. 6

   Keep sauce hot.

As published

This recipe was extracted from The National home cook book (1900), page 97. The excerpt below is the record exactly as published.

two or three cloves, six peppercorns, one-half ~ an onion, small stalk celery, slice of carrot and one scant level tablespoon salt. Put in fish and place on range where it cannot boil rapidly. Let cook slowly twenty to thirty minutes from time cooking begins. Remove to hot platter, ~ garnish with slices hard boiled eggs, or lemon and parsley. © Serve with sauce made from the strained bouillon in which — was cooked. For one pint of sauce melt two rounding tablespoons butter in saucepan. .Add one rounding table-= spoon flour. Blend well and add two cups of bouillon, slowly stirring constantly to cook thoroughly and smoothly, — Add more seasoning if required. A tablespoon of tomato ~~ catsup, or one-half teaspoon of Worcestershire Sauce might | be added. Remove from fire. and add two eggs slightly ~ beaten, mixing a portion of sauce with egg slightly beaten, © mixing a portion of sauce with egg gradually at first and © beating well together before adding entire egg to insure © smoothness and delicacy. Keep sauce hot, if necessary, ~ over hot water, and _ covered. Finely chopped parsley

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