Gravy, White for Fish
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 648. The excerpt below is the record exactly as published.
Gravy, White, for Pish.— Take one pound of pike, or any other common fish, cut it into small pieces, and put these into a sauce- pan, with two pints of water, a small bunch of savoury herbs, the rind of a quarter of a lemon, four cloves, four peppercorns, and half a tea- spoonful of salt. Cover the saucepan closely, and simmer gently for an hour. Strain, and when the gravy is wanted, mix a table- spoonful of floirr, in a clean saucepan, with two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.