Stewed Fish
From The handy dictionary of cookery, 1890
For a richer sauce, add half a pint of cream and the yolks of two eggs.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 98. The excerpt below is the record exactly as published.
Stewed Fish. Make a white sauce in which to stew the fish. Put into a pan one ounce of butter ; when it is melted stir into it one ounce of flour and a pint of milk, a pinch of salt and M DOMESTIC COOKERY. I7« cayenne pepper
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