White Gravy for Fish

Ingredients

• 1 lb. of any common fish
• two pints of water
• a small bunch of savory herbs
• the rind of a quarter of a lemon
• four cloves
• four peppercorns
• half a teaspoonful of salt
• a table-spoonful of flour
• 2 ozs. of butter

Method

1. 1

   Cut the fish into small pieces and put into a saucepan with water, herbs, lemon rind, cloves, peppercorns, and salt.

2. 2

   Cover and simmer for an hour.

3. 3

   Strain.

4. 4

   In a clean saucepan, mix flour with butter until smooth, add the strained liquid gradually, boil for a quarter of an hour, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 222. The excerpt below is the record exactly as published.

1 lb. of any common fish, cut it into small pieces, and put these into a saucepan with two pints of water, a small bunch of savory herbs, the rind of a quarter of a lemon, four cloves, four peppercorns, and half a teaspoonful of salt. Cover the sauce- pan closely, and simmer gently for an hour. Strain, and when the gravy is wanted mix a table-spoonful of flour in a clean saucepan with 2 ozs. of butter

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