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White Sauce For Fish

From The century cook book (1903).

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A historical recipe

The century cook book, by Mary Ronald (1903).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. two tablespoonfuls of salt
  2. 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

  1. Make a white sauce, using with the milk two tablespoonf uls of the water in which the fish is boiled.
  2. Boil in the water with the fish five cloves, three bay-leaves, one onion, eight peppercorns, and two tablespoonfuls of salt.
  3. This will give flavor to the fish and to the sauce.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From The century cook book (1903), printed page 278, digitised by the Internet Archive: https://archive.org/details/centurycookbook03rona

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.