Fricassee of Fish

Ingredients

• Cut your fish into long thin strips
• seasoning of parsley
• seasoning of salt
• seasoning of lemon juice
• boil gently in milk
• Make a good white sauce with milk, butter
• Make a good white sauce with flour
• add chopped parsley
• add lemon juice
• on mashed potatoes

Method

1. 1

   Cut fish into long thin strips, roll each strip up like beef olives, with a seasoning of parsley, salt, and lemon juice, and fasten with a skewer; boil gently in milk.

2. 2

   Make a good white sauce with milk, butter, flour, and add chopped parsley and lemon juice.

3. 3

   Dish the rolls on their ends (after removing the skewers) on mashed potatoes, and pour the sauce round.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 172. The excerpt below is the record exactly as published.

Fricassee of Fish.— Cut your fish into long thin strips, roll each strip up like beef olives, w'ith a seasoning of parsley, salt, and lemon juice, and fasten with a skewer; boil gently in milk. Make a good w'hite sauce with milk, butter, floui', and add chopped parsley and lemon juice. Dish the rolls on their ends (after remov- ing the skewers) on mashed potatoes

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