Sauce for Boiled Fish

Ingredients

• two heaping tablespoons of butter
• two heaping tablespoons of flour
• one pint of water
• the yolks of two beaten eggs
• the juice of half a lemon
• a teaspoon of onion-juice
• a tablespoon of chopped parsley

Method

1. 1

   Make a drawn butter by blending butter and flour, then pour hot water to dissolve.

2. 2

   Add more warm water until you have one pint.

3. 3

   Salt to taste.

4. 4

   Stir constantly as it boils until thick enough to pour easily.

5. 5

   Remove from heat and gradually add beaten egg yolks, lemon juice, onion-juice, and chopped parsley.

6. 6

   Serve hot.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 34. The excerpt below is the record exactly as published.

SAUCE FOR BOILED FISH Make a drawn butter of two heaping tablespoons of butter and two heaping tablespoons of flour, blended together. Put this in a small saucepan. Pour over it hot water to dissolve, add more warm water until you have one pint. Salt to taste. Set this in another saucepan with a small quantity of hot water in it. Stir constantly as the water underneath boils, and let it boil slowly. Raise it from the under saucepan now and then, and stir hard to prevent lumping. Return it to the water. Do this until the sauce is thick enough to pour easily. It must be perfectly smooth. Take it from the fire, FRESH FISH 59 and add gradually the yolks of two beaten eggs, the juice of half a lemon, a teaspoon of onion- juice, and a tablespoon of chopped parsley

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