Salt Fish a la Maitre d’Hotel

Ingredients

• 2 or 3 ozs. of good butter
• a dessert-spoonful of flour
• the third of a pint of boiling water
• a table-spoonful of chilli vinegar
• a table-spoonful of chopped parsley

Method

1. 1

   Boil the fish, remove skin and bone, and flake.

2. 2

   Mix flour with butter in a saucepan until dissolved, add salt and boiling water, stir over heat.

3. 3

   Add vinegar and parsley, boil once.

4. 4

   Stir in flaked fish until hot, then serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 142. The excerpt below is the record exactly as published.

Salt Fish a la Maitre d’Hotel FISH Shad-roe Croquettes Salt Fish a la Maitre d’Hotel. — Boil the fish in the usual way, free the flesh from skin and bone, and tear it into flakes. Mix a dessert- spoonful of flour smoothly with 2 or 3 ozs. of good butter. Stir them in a clean saucepan till the butter is dis- solved, then add a pinch of salt and the third of a pint of boiling water. Stir the whole over the fire for a few minutes, and add a table-spoonful of chilli vinegar and a table-spoonful of chopped parsley

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