65. Sauce

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Put in a pan a quarter of a pound of flour, moisten with a pint and a half of milk or skim-milk, add three parts of a teaspoonful of salt, the same of pepper, mix all smooth, add a little mixed spice, or two cloves, grated nutmeg, one onion cut in four, set on the fire, stir continually, and boil twenty minutes; it must be rather thick; take out the onions and cloves, add to the sauce four ounces of butter, mix it well, pour over the fish, and bake as above: a little parsley, chopped, and thrown over before sending to table, improves the appearance, and a little grated cheese thrown over previous to placing in the oven, gives a nice yellow look, and this will be much liked. The sauce can be made and kept for some days without spoiling. This sauce is nice with every kind of white fish. Bread-crumb may be put over the sauce before cooking. The remains of previously cooked fish may be dressed in this way.