"Sharfe" Fish

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 3 lb. pike, or other fish
  • 1 tablespoon butter
  • 1


Clean and salt the fish and cook, following recipe for Boiled Fish, above. Reserve 1 cup of the fish stock.

Melt the butter, add the flour and the hot fish stock. Take from fire and pour very gradually on the beaten yolk. Pour while hot over the boiled fish. Garnish with parsley.