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Classic
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page 50
1 teaspoon melted butter,
1 teaspoon Worcestshire sauce,
1 teaspoon tomato catsup,
1 teaspoon minced parsley,
1 teaspoon minced onion,
1 teaspoon minced pickle or olives,
1 teaspoon lemon juice.
Salt, pepper, and paprika to taste.
Make the mixture very moist, and add water if necessary. Stuff the fish and tie
securely and bake.
FISH € LA CRŠME
V. C. G.
Dress cold, boiled fish with this sauce:
Take 2 tablespoons of flour, and add by degrees 1 quart of milk, 2 tablespoons
of finely minced onion, the same of parsley, plenty of salt and pepper, enough
to make it sharp. Stir this over the fire until it begins to thicken, then stir
in 1/2 teacup of butter.
Put some of the sauce at the bottom of the baking-dish, then a layer of fish,
and so on till it is all used, finishing with sauce and a light layer of
bread-crumbs, and bake till a little brown.
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