Sauce for Fish

Ingredients

• Take a sufficient number of fresh haddocks
• a little flour mixed with cold water
• butter
• salt
• some chopped parsley

Method

1. 1

   Clean the fish, and cut off the heads, tails, and fins.

2. 2

   Boil the latter thoroughly to make stock.

3. 3

   When done, strain it, and take the liquid part, adding the flour mixture, butter, salt, and chopped parsley, and pour it over the fish, which has been previously cut in pieces.

4. 4

   Boil the whole till sufficiently cooked.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1712. The excerpt below is the record exactly as published.

Take a sufficient number of fresh haddocks, clean them, and cut off the heads, tails, and fins. Boil the latter thoroughly to make stock. When done, strain it, and take the liquid part, adding a little flour mixed with cold water, butter, salt, and some chopped parsley, SAIT (828) SAU and pour it over the fish, which has been pre- viously cut in pieces. Boil the whole till suf- ficiently cooked. The result is said to he much more savoury if the fish are simply boiled in water. Sauce for Bouilli {see Pot-au-Feu).— When the bouilli or boiled beef which has been stewed in a pot-au-feu is to be served, a sauce made as follows may be poured over it, or sent to table in a tureen as an accompaniment : — Mince a boiled carrot, and put it into a stew- pan with a table-spoonful of chopped parsley, half a dozen button onions, two or three pickled cucumbers, some pickled walnuts if hked, and a little pepper, salt, and cayenne. Pour over these ingredients a pint of good stock, simmer all very gently together till the hquor is con- siderably reduced and flavoured pleasantly. Add thickened brown gravy to make the requisite quantity of sauce, let the preparation boil up, and serve. If more convenient, mushroom ketchup may be substituted for the mushrooms and walnut pickle for the walnuts. Time to prepare, about three-quarters of an hour. Sauce for Freshwater Pish.— Mince half a dozen mushrooms, half a dozen onions, and a clove of garhc. The latter may be omitted. Put the vegetables into a saucepan, pour over them as much stock as will cover them, and simmer gently till the sauce is plea- santly flavoured. Strain the liquor through a jelly-bag, and press with the back of a wooden spoon to obtain as much sauce as possible. Add a glass of claret, boil up once more, and serve." A few di-ops of anchovy essence may be added or not, as preferred, and the sauce may be thickened with brown thickening. Sauce for Relishing Beef Hot or Cold.— Put two tea-spoonfuls of prepared mustard into a large cup, and mix with it a tea-spoonful of powdered sugar, a salt-spoonful of salt, and five table-spoonfuls of good vinegar. Stir this preparation briskly for two or three minutes with a wooden or silver fork, then pour it into a tureen in which has been placed a stick of horseradish finely grated ; stir the mixture again, and serve. Probable cost of horseradish, 2d. per stick. Sufiicient for five or six persons. Sauce Mirepoix, or Essence of Vegetables, for Flavouring. — When stock is already prepared for sauce, and it re- quires flavouring, proceed as follows : — Take a shced carrot, a sliced onion, two sticks of celery cut small, a bunch of parsley, a sprig of thjTne, and a bay-leaf, together with a shallot and an inch or two of raw ham or bacon-rind, if these are at hand. Dissolve a slice of fresh butter

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