White Sauce for Boiled Fish

Ingredients

• One pint sweet milk
• 3 tablespoons of flour
• 2 large tablespoons of butter
• season with pepper
• season with salt

Method

1. 1

   Scald the milk in a double boiler.

2. 2

   Mix flour with a little cold milk and stir into boiling milk.

3. 3

   Add butter and season.

4. 4

   Can be used with finely chopped parsley or hard boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 5. The excerpt below is the record exactly as published.

White Sauce for Boiled Fish. One i)int sweet mdk. scald in double boiler. I raidespoons of flour mixed with a little colli milk and stirred into boiling milk, 2 large tablespoons of butter and season with pepper and salt, ^\■^v be nsed with parsley chopped very fine, or hard boiled d-i-s cho])ped. Mrs. William Si5DCiVVicK. 16 vSTTPERIOR COOK BOOK Planked Whitefish. I'se 'i iiu-ii planlc iiiailc ri'oiu hardwood (oak. if ])Ms?^il)l(') tlie size of a large plattci-. Wdicii ready for use i)iit in the oxvu and lu-at it tliorouglily. Have tlie fish well (/leaned and wiped dry, sj)]it down the nacl< and jjut it, skin down, on the hot |)hiiik. j)iit plank in lari^e (h-ipjnng pan and keep the oven iiot for 10 minutes; then haste e\ei'y 10 minutes witli a sauce made as foMews: 2 tablespoonfuls of butter, 2 of vinegar, 1 of salt and a j)ineh of cayenne pepper. Bake 30 minutes. In serving i-emove phmk from di-i])[)ing }tan to nlatter and ser\'o fish from plank. Mks. H. F. Jahn. Baked Fish. CliMii tlie fi>h thoi'<>iiglilv, laih witli vinegar inside and out, stiiif with hread -easdiied w iih >alr. peppei' and huttei'. Use soft bi'ead and moisten with butter only. Covei- (he out-ide of lisli with lliin slices of salt poi'k. Put on a toasting rack over the (h'ipper; ))aste frerpiently. Mi;s. (Ieo. Barnes, Hastings. Parsley Sauce for Baked Fish. I'ld. in a saucepan 1 teaciij) liquid from llsli, 1 teacup inilk. w])en boiling add 1 ta])]espoon flour, creamed with one heaped tal)lespoon of Initter ; pepper and salt to taste, add 1 heaped tablespoon minced parsley. Mrs. W. H. Goodyear, Hastings. Pickled Whitefish. fake a 4 pound whitefish, put in |)orcelain lined pan, cover pan with towel and steam 1 hour in tightly covered steamer; remove fish from bones, keeping in nice sized pieces, place in vegetahle dish, season with salt

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