Gravy, White (for fish)

Name: Gravy, White (for fish)
Yield: 4 servings
Ingredients: Take 1 lb. of any common fish; two pints of water; a small bunch of savory herbs; the rind of a quarter of a lemon; four cloves; four peppercorns; half a teaspoonful of salt; mix a table-spoonful of flour

From Harper's cook book encyclopædia, 1902

Serves 4

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 222. The excerpt below is the record exactly as published.

Gravy, White (for fish). — Take 1 lb. of any common fish, cut it into small pieces, and put these into a saucepan with two pints of water, a small bunch of savory herbs, the rind of a quarter of a lemon, four cloves, four peppercorns, and half a teaspoonful of salt. Cover the sauce- pan closely, and simmer gently for an hour. Strain, and when the gravy is wanted mix a table-spoonful of flour

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