White Sauce for Fish
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
No ratings yet
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- two tablespoonfuls of the water
- two tablespoonfuls of salt
- one onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Make a white sauce, using with the milk two tablespoonfuls of the water in which the fish is boiled.
- Boil in the water with the fish five cloves, three bay-leaves, one onion, eight peppercorns, and two tablespoonfuls of salt.
- This will give flavor to the fish and to the sauce.
Plating
Cookware for this recipe
-
Saucepan