Stewed Codfish in Brown Sauce

Ingredients

• Slice the fish
• 1^1/2 of butter
• 1 teaspoonful of flour
• juice of a lemon
• some salt

Method

1. 1

   Slice the fish, take off the skin and fry quickly a fine brown, lift it out and place in a stewpan with boiling brown gravy; add the juice of a lemon and some salt.

2. 2

   Stew the fish gently until it begins to break, lift it on a hot dish, stir into the gravy 1^1/2 oz. of butter with 1 teaspoonful of flour and a little mace.

3. 3

   Boil the sauce 1 minute, pour it over the fish and serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 12. The excerpt below is the record exactly as published.

Stewed Codfish in Brown Sauce — Slice the fish, take off the skin and fry quickly a fine brown, lift it out and place in a stewpan with boiling brown gravy; add the juice of a lemon and some salt. Stew the fish gently until it begins to break, lift it on a hot dish, stir into the gravy 1}^, ^^' of butter with 1 teaspoonful of flour

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