Fish with White Sauce

Ingredients

• butter in a stewpan
• the flour
• the fish liquor
• season with pepper
• season with salt
• season with nutmeg
• season with limejuice
• the milk
• a little tomato sauce
• a little chopped parsley

Method

1. 1

   Melt the butter in a stewpan, add the flour stirring all the time taking care not to brown it.

2. 2

   Add the fish liquor gradually to make a thick white sauce, season with pepper, salt, nutmeg, and lime juice.

3. 3

   Cook for 8 or 10 minutes.

4. 4

   Put a border of rice round the dish, put the fish in the centre, stir the milk into the sauce, pour over the fish, pour a little tomato sauce round the fish, garnish the rice with a little chopped parsley.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 40. The excerpt below is the record exactly as published.

butter in a stewpan, add the flour stirring all the time taking care not to brown it, add the fish liquor gradually to make a thick white sauce, season with pepper, salt, nutmeg, and limejuice. Cook for 8 or 10 minutes. Put a border of rice round the dish, put the fish in the centre, stir the milk into the sauce, pour over the fish, pour a little tomato sauce round the fish, garnish the rice with a little chopped parsley. Serve hot. N.B.— Fussell’s unsweetened milk is excellent for all fricasses. GRILL. Practically all passenger steamers are now fitted with one or more grills, for grilling poultry, steak, kidneys, chops, and fish. With an apparatus of this kind grilling can be done to perfection. The bars can be raised or lowered at will, according to the temperature, from the fire. The grill illustrated here has a hot closet for plates, etc., but all grills are not so supplied. Cleanliness may easily be kept well to the foie with a grill of this description, as the grilling chamber is lined with white enamel, and the plates, grids, and gravy drainers are highly polished and plated. 63 PARSLEY SAUCE. 1 tablespoonful butter 1 tablespoonful flour -J- pint water or milk 1 tablespoonful finely-chopped parsley pinch of salt Melt the butter in a pan, when melted stir in the flour thoroughly. Add the water gradually, stirring all the time, add the salt. Allow to simmer ten minutes, mix in the parsley, and serve. ANCHOVY SAUCE. Proceed as above, but use half-dessertspoonful anchovy essence in the place of parsley. SWEET SAUCE. 1 tablespoonful butter pinch of salt 1 tablespoonful flour 1 tablespoonful sugar \ pint milk or water Melt the butter in a pan, stir in the flour, add the milk gradually, add the salt, stir in the sugar, and allow to simmer ten minutes. AUBOIS SAUCE. \ lb. loaf sugar \ pint water 4 yolks of eggs 1 glass of rum or maraschino just under i pint cream Boil together for exactly ten minutes the sugar and water. Beat up the yolks, and whisk them in the syrup, continue whisking until cold, then add the rum and stir it in. Whip the cream, stir it into the sauce, place it aside to go quite cold, and serve with plum pudding or other good pudding. F. 64 APPLE SAUCE. 4 or 5 apples j 2 tablespoonfuls water 1 teaspoonful sugar | squeeze of lemon juice Peel, core and slice the apples, and place them in a saucepan with the water. Simmer gently until soft, care being taken to stir occasionally to prevent burning. Turn out into a bowl, add lemon juice and sugar and a small piece of butter, and beat to a pulp. Serve with roast goose or pork. RASPBERRY SAUCE. i pint raspberries sugar to taste 3 tablespoonfuls cold water 1 tablespoonful arrowroot 1 glass of light wine Put the raspberries in a jar with the water, place the jar in a saucepan containing boiling water, and allow to remain until the juice flows freely. Strain, add the arrowroot, which has been previously mixed to a paste, the wine, and a little sugar. Put all into a pan, bring to the boiling point, and serve immediately. Raspberry jam may be used if the fruit is unobtainable. CELERY SAUCE. 1 head celery I § pint milk r- 1 oz. butter a little nutmeg -J- oz. flour I pepper and salt Clean the celery thoroughly, shred or slice it very finely, put it in a stewpan with the butter, salt, pepper, and nutmeg. Let it stew slowly until dissolved, which will take some time, care being taken that it does not brown. When pulpy, add the flour and mix well, then add the milk and boil twenty minutes. Rub all through a hair sieve, reheat, and serve. CELERY SAUCE (Another Way). 1 large head celery 1£ ozs. butter ozs. flour salt pepper small piece of onion cold water £ pint milk Brush and wash the celery. Cut the white part small, put it into a pan, and just cover with water. Boil till tender, strain, and rub quickly through a hair sieve. Make a white roux of the butter and flour, add the celery, the milk, and enough of the water in which the celery has boiled to make up a pint altogether. Add a small piece of onion and stir over the fire until it boils, add salt and pepper to taste, remove the onion, and serve. 65 S0UB1SE SAUCE. Boil | pound onions till tender, strain and rub through a wire sieve, add”to 1 pint melted butter sauce, simmer three minutes, and serve. FENNEL SAUCE. To 1 pint of melted butter sauce add 1 tablespoonful of chopped fennel and an additional teaspoonful of butter. Simmer very gently one minute, and serve. The fennel should be previously boiled for two minutes, before chopping. HOLLANDAISE SAUCE. yolks of 3 eggs 2 ozs. butter 1 small wineglassful of water salt and cayenne pepper juice of 1 lemon Beat up the yolks, add the water and lemon juice, put the mixture in an enamelled pan, add the butter, salt and pepper to taste, and stir over a gentle fire until it thickens, but do not let it boil or it will curdle. Sufficient for J pint. CAPER SAUCE. To 1 pint of melted butter sauce add 2 tablespoonfuls of capers, season with salt

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