Steamed Fish with Sauce

Ingredients

• A whiting or a nice fillet of barramundi
• Pepper and salt
• Milk
• 2 oz. butter

Method

1. 1

   Cut the fish into nice fillets, skin it and place it on a buttered plate with another plate over it, over a pan of boiling water and cook it for fifteen minutes; put the bones of the fish in a saucepan with a little milk, and allow it to boil (while the fish is cooking), strain the milk, then put it back into the saucepan; thicken with a little flour, add a little butter, pepper and salt to taste; pour it over the fish and serve.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 56. The excerpt below is the record exactly as published.

STEAMED FISH WITH SAUCE. A whiting or a nice fillet of Pepper and salt barramundi Milk Butter. Mode. — Cut the fish into nice fillets, skin it and place it on a buttered plate with another plate over it, over a pan of boiling water and cook it for fifteen minutes ; put the bones of the fish in a saucepan with a little milk, and allow it to boil (while the fish is cooking), strain the milk, then put it back into the saucepan ; thicken with a little flour, add a little butter, pepper and salt to taste ; pour it over the fish and serve. 302— SAVOURY SAGO. 1 oz. sago i pt. of water A teaspoonful of N.Q M.E. Co.'s Extract of Meat. Mode. — Boil the sago until quite clear, then stir in the teaspoonful of Meat Extract, add a little more if necessary ; this can be served hot or cold. 303— SAVOURY CUSTARD. 1 egg J cupful milk A little salt A teaspoonful N.Q.M.E. Co.'s Liebeg's Extract of Meat. Invalid Cookery. Mode. — Beat up the egg, acid the salt, milk and Meat Extract ; stir until the extract is dissolved, pour into a buttered cup, cover with a buttered paper, stand in a saucepan containing sufficient water to come within an inch of the top of the cup. Put the lid on the pan and simmer for about ten to fifteen minutes ; turn the custard out and serve. 304— BEEF TEA WITH EGG. Mode. — Well beat an egg, then strain it through a clean piece of muslin ; pour a cupful of hot beef tea upon the beaten egg, season with pepper and salt and serve. 305— APPLE WATEE. Mode. — Slice, without peeling, a pound of apples, place in a quart of cold water, and then boil till the fruit is soft ; strain through muslin and sweeten to taste ; to be taken when cold, 306— EGG DEINK (For Dryness of the Throat). Mode. — Mix to a smooth paste with water, a table - spoonful of the best arrowroot, add two tablespoonfuls of white sugar and the whites of two eggs (which have been whisked with a little water) ; add boiling water to make up the three pints ; drink when cold 307— MINCED BEEF. Mode. — Mince through a machine about half a pound of beef, with a little bacon and one onion ; season with pepper and salt ; take sufficient stock (made from bones or any trimming) and a small piece of butter (rolled in flour), put the whole into a stewpan, let it simmer for a few minutes and serve on a dish with sippets of toasted bread. A chicken may be done in the same way — of course bone it ;— make the stock of the bones, season with a little lemon juice. This is a great improvement. Invalid Cookery. ICidney minced in the ^ame way as beef with sippets af toasted bread' and hard-boiled eggs grated on top. 308'— SPATCHCOCK. A young chicken Pepper ond salt 2 oz. butter

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