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Sauce For Boiled or Baked Fish

Name: Sauce For Boiled or Baked Fish
Yield: 4 servings
Ingredients: Let 1 pint of rich milk come to a boil; % coffee cup of butter; 1 tablespoon of flour worked to a cream; pepper and salt; % coffee cup of sherry wine; 1 tablespoon of capers

From Kentucky receipt book, 1903

Serves 4

Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.

Sauce For Boiled or Baked Fish. Let 1 pint of rich milk come to a boil, then, add % coffee cup of butter and 1 tablespoon of flour worked to a cream, pepper and salt. When ready to serve % coffee cup of sherry wine and 1 tablespoon of capers

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