Boiled Fish with Lemon Sauce

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • lbs. Pike or Salmon Trout
  • 1 teaspoon sugar
  • 2 lemons, juice and rind
  • Salt to taste
  • 2 yolks of eggs
  • Chopped parsley
  • 1 cup of hot fish stock


Stir the grated rind of the lemons with the well beaten yolks, add the juice and very gradually pour on the hot fish stock. Cook until thick, stirring constantly. Add the sugar and parsley. Serve with fish, cooked in boiling water, to which salt, onion, whole pepper, parsley and a tablespoon of lemon juice has been added. Bone the fish.

The sauce may be made thicker by cooking a teaspoon of corn-starch (wet in cold water) with the strained fish stock, or more yolks of eggs may be added.