vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Mustard Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 119. The excerpt below is the record exactly as published.
MUSTARD SAUCE. While the fish is being boiled, mix together over the fire a tablespoonful each of butter and flour, gradually stir into them .a pint of boiling water, a level teaspoonful of made mustard, a tablespoonful of chopped pickles or capers, a saltspoonful of salt, and a quarter of a saltspoonful of pep- per ; stir the sauce until it boils for two minutes, and then it will be ready to use with the fish. Meantime boil six eggs 208 PRACTICAL AMERICAN COOKERY. quite hard, remove the shells without breaking the eggs, cut them in quarters, and use them for garnishing the fish. When eggs are high-priced, use only two ; boil them hard, chop them, and sprinkle them on top of the fish. BASS. Bass is excellent for baking, frying, or broiling. Any of the recipes for cooking large fish will serve for preparing bass. BOILED SHEEPS-HEAD. Thoroughly clean and wash the fish, rub it all over with dry salt, and soak it in cold water for an hour ; then remove it from the water, wipe it dry, score it several times across both sides, and rub it with a lemon cut in halves ; lay the sheeps-head thus prepared on the drainer of a fish-kettle, or place it in an ordinary kettle after tying it in a cloth ; cover the fish with cold water and milk equally mixed, add a level tablespoonful of salt, and let the fish gradually ■ boil, and then gently simmer for half an hour. In dishing the fish, be very careful to transfer it from the kettle to a platter without breaking it ; pour a little of the «auce around the sheeps-head on the dish. Sheeps-head are very good either fried or baked. CREAM SAUCE. Put in a saucepan over the fire four tablespoonfuls of butter
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Cook this with the app: pantry check, scaling, and the assistant.