White Sauce

Ingredients

• two tablespoonfuls of butter
• two tablespoonfuls of flour
• a quart of boiling water
• a palatable seasoning of salt and white pepper

Method

1. 1

   Stir butter and flour over the fire until bubbling, then gradually stir in boiling water.

2. 2

   Season with salt and white pepper, stir until it boils, and serve.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 117. The excerpt below is the record exactly as published.

two table- spoonfuls of parsley, and a teaspoonful of fresh thyme, savory, FISff AND SHELLFISH (PO/SSOJV). 203 or sweet marjoram ; put these ingredients into a frying-pan with a tablespoonful of butter and the soaked bread, and stir them over the fire until they are smoking-hot. Use this forcemeat for stuffing the fish. On the bottom of a dripping- pan put half a pound of salt pork, cut in slices ;. lay the fish on the pork, season it highly with salt and pepper, and put it into a hot oven to bake. Let it cook until it is nicely browned, and the skin begins to crack ; a medium-sized fish will cook in about an hour. Change the fish from the pan to a hot platter, lay the pork on it, and serve it as soon as it is done. Bluefish is excellent either fried or broiled. SLICES or FISH BOILED. When a fish is very large, like bluefish, pike, or salmon, and not all is required, portions of it may be boiled in slices of different sizes, and then served. The slices shown in the accompanying picture are about two inches thick ; they can Slices of Fish Boiled. be laid upon the drainer of a fish-kettle to boil, or wrapped separately in pieces of cloth, and then boiled ; care must be taken to keep them intact, for if they are broken the beauty of the dish is greatly impaired. After the slices of fish are boiled, they may be served upon a napkin, on a bed of 204 PRACTICAL AMERICAN COOKERY, parsley, with some small balls cut from potatoes and boiled, or with any garnish preferred, and sent to the table with any chosen fish-sauce. The larger portions of a cut fish are called, in the French cookery-books, a dame and a tron- (on, as shown in engravings subsequently given. SHRIMP OB PBAWN SAUCE. Either of these sauces is excellent for boiled fish. Both shrimp and prawns are now marketed already boiled, and very good prawns are sent from the South in cans ; the fish may be used in any of these forms, and are simply added to a good white sauce, just before serving it, in the proportion of a cupful of dressed shrimp or prawns to a quart of white sauce. When fresh shrimp or prawns are used, they are to be freed from bits of sea-grass or weed which may have been used in packing them for transportation, and then boiled in plenty of salted boiling water until the shells turn red. After the fish are boiled, the flesh of the tails is taken from the shells, and it is then ready for use. • WHITE SAUCE. For a quart of white sauce, stir together over the fire two tablespoonfuls each of butter and flour until they begin to bubble ; then gradually stir in a quart of boiling water, and a palatable seasoning of salt and white pepper

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