Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Parsley Sauce for Baked Fish
From Superior cook book, 1905
Serves 4
Contributed by Mrs. W. H. Goodyear, Hastings.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 teacup liquid from fish
- 1 teacup milk
- 1 tablespoon flour
- one heaped tablespoon of butter
- pepper to taste
- salt to taste
- 1 heaped tablespoon minced parsley
Method
In a saucepan, heat the liquid from the fish and milk.
When boiling, add flour creamed with butter, season, and add minced parsley.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 5. The excerpt below is the record exactly as published.
Parsley Sauce for Baked Fish. I'ld. in a saucepan 1 teaciij) liquid from llsli, 1 teacup inilk. w])en boiling add 1 ta])]espoon flour, creamed with one heaped tal)lespoon of Initter ; pepper and salt to taste, add 1 heaped tablespoon minced parsley. Mrs. W. H. Goodyear, Hastings. Pickled Whitefish. fake a 4 pound whitefish, put in |)orcelain lined pan, cover pan with towel and steam 1 hour in tightly covered steamer; remove fish from bones, keeping in nice sized pieces, place in vegetahle dish, season with salt and white pepper, cover with C & B. malt vinegar, cover closely and let stand 12 hours or more, serve ice cold for luncheon. Mrs. William Sedgwick. Fish Turbot. Little over a pint of milk, o tablespoons flour, butter size of an egg, salt and pepper. Let milk come to a boil in a double boiler. j\Iix the flour with a little cold water, as for gravy; when the milk boils stir in the mixture of flour and Avater, butter, salt and pepper. The fish must be cooked and picked apart free from the hones. Put a layer of fish in a baking dish, then layer of dressing, and so on until dish is full. Cover with cracker crumbs and moisten with little milk. This is for fresh fish. Canned salmon can Ije used in same way, only put cracker crumbs between each layer and on tojD. Mrs. Edgar Matheany, Hastings, Fillets of Halibut. Remove skin and bone from ^ inch slices of luilibut and wipe clean; cut in strips, making 10 or 12 froin 2 pounds of fish. Season with lemon juice, salt and onion juice or place slices of onion over the fish and leave for ^ an hour; add pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.