Sauce for Boiled Fish

Ingredients

• one teacup of milk
• one teacup of water
• a tablespoon of flour
• two or three eggs
• season with salt
• season with pepper
• a little celery
• vinegar
• three tablespoons of butter
• four or five eggs

Method

1. 1

   To one teacup of milk, add one teacup of water; put it on the fire to scald, and when hot stir in a tablespoon of flour, previously wet with cold water; add two or three eggs; season with salt and pepper, a little celery, vinegar and three tablespoons of butter.

2. 2

   Boil four or five eggs hard, take off the shells, and cut in slices, and lay over the dish.

3. 3

   Then pour over the sauce and serve.

As published

This recipe was extracted from The new home cook book (1896), page 32. The excerpt below is the record exactly as published.

season with pepper and salt. Put some of the sauce in a pudding dish, then a layer of fish and so on until the dish is full, putting sauce on top ; cover with rolled crackers and a little grated cheese, if to the taste ; brown in the oven. CODFISH A LA CEEME. Mrs. Baushar. Take four pounds of codfish, let it come to a scald, pick it in pieces ; four tablespoons Worcestershire sauce, two tablespoons anchovy sauce, one-fourth pound butter, one- half pint cream ; boil one-half dozen large potatoes, mash them; put in the pudding dish, (except the potatoes,) then cover with the potatoes ; bake fifteen or twenty min- utes, or till nicely browned. SAUCE FOR BOILED FISH. To one teacup of milk, add one teacup of water; put it on the fire to scald, and when hot stir in a tablespoon VALUABLE EEOIPES. 75 of flour, previously wet with cold water ; add two or three eggs; season with salt and pepper, a little celery, vinegar and three tablespoons of butter. Boil four or five eggs hard, take off the shells, and cut in slices, and lay over the dish. Then pour over the sauce and serve. BAKED HALIBUT OK SALMON. Let the fish remain in cold water, slightly salted, for an hour before it is time to cook it ; place the gridiron on q dripping pan with a little hot water in it and bake in a hot oven ; just before it is done, butter it well on the top, and brown it nicely. The time of baking depends upon the size of the fish. A small fish will bake in about half an hour, and a large one in an hour. They are very nice when cooked as above and served with a sauce which is made from the gravy in the dripping pan, to which is added a tablespoon of catsup and another of some pun- gent sauce and the juice of a lemon. Thicken with brown flour moistened with a little cold water. Garnish hand- somely with sprigs of parsley and current jelly. BAKED BLACK BASS. Mrs. P. B. Ayer. Eight good sized onions chopped fine ; half that quan- tity of bread crumbs; butter size of hen's egg; plenty of pepper and salt, mix thoroughly with anchovy sauce until quite red. Stuff your fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Shad, pickerel and trout are good the same way. Tomatoes can be used instead of anchovies, and are more 76 THE HOME COOK BOOK. economical. If using them, take pork in place of butter and chop fine. BEOILED WHITE FISH — FEESH. Mrs. G. E. P. Wash and drain the fish ; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the gridiron. SALT MACKEREL. Mrs. F. D. J. Soak the fish for a few hours in lukewarm water, chang- ing the water several times ; then put into cold water loosely tied in cloths, and let the fish come to a boil, turn- ing off the water' once, and pouring over the fish hot water from the tea kettle; let this just come to a boil, then take them out and drain them, lay them on a platter, butter and pepper them, and place them for a few moments in the oven. Serve with sliced lemons, or with any nice fish sauce. BOILED CODFISH—SALT. Soak two pounds of codfish in lukewarm water over night or for several hours ; change the water several times ; about one hour before dinner put this into cold VALUABLE RECIPES. 77 fresh water, and set over the fire ; let it come to a boil, or just simmer, for fifteen minutes but not to boil hard, then take out of the water, drain and serve with egg sauce, or with cold boiled eggs sliced and laid over it, with a drawn butter or cream gravy poured over all. CROQUETTES OF FISH. Take dressed fish of any kind ; separate from the bone, mince it with a little seasoning, an egg beaten with a teaspoon of flour a

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