Salt Fish, La Maitre d'Hotel

Ingredients

• two or three ounces of butter
• four or five spoonsful of water
• a half-teaspoonful of flour
• a dessertspoonful or more of minced parsley
• the juice of half a lemon

Method

1. 1

   Boil the fish as directed, or use leftovers.

2. 2

   Flake the fish and place in a clean saucepan.

3. 3

   Prepare a sauce with butter, water, flour, pepper, and parsley.

4. 4

   Heat the fish in the sauce, stirring until mixed.

5. 5

   Serve with mashed parsnips or potatoes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 84. The excerpt below is the record exactly as published.

SALT FISH, 1 LA MAITRE d’hOTEL. Boil the fish by the foregoing receipt, or take the remains of that which has been served at table, flake it off clear from the bones, and strip away every morsel of the skin ; then lay it into a very clean saucepan or stewpan, and pour upon it the sharp Mditre d' Hotel sauce of Chapter IV. ; or dissolve gently two or three ounces of butter with four or five spoonsful of water, and a half- teaspoonful of flour ; add some pepper or cayenne, very little salt, and a dessert- spoonful or more of minced parsley. Heat the fish slowly quite through in either of these sauces, and toss or stir it until the whole is well mixed ; if the second be used, add the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.