Salt Fish with Parsnips

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Sauce
Instructions (8)
  1. Soak salt fish in plenty of cold water the whole of the night before it is required for the following day's dinner.
  2. Put the salt fish on to boil in plenty of cold water, without any salt.
  3. When thoroughly done, well-drain the fish free from any water.
  4. Place the drained fish on a dish with plenty of well-boiled parsnips.
  5. Pour some sauce over the fish.
Sauce
  1. Mix two ounces of butter with three ounces of flour, pepper and salt, a small glassful of vinegar, and a good half-pint of water.
  2. Stir this mixture on the fire till it boils.
  3. If desired, chop up a few hard-boiled eggs and mix them into the sauce.
Original Text
No. 122. Salt Fish with Parsnips. Salt fish must always be well soaked in plenty of cold water the whole of the night before it is required for the following day's dinner. The salt fish must be put on to boil in plenty of cold water, without any salt, and when thoroughly done, should be well-drained free from any water, and placed on a dish with plenty of well-boiled parsnips. Some sauce may be poured over the fish, which is to be made as[63] follows: viz.—Mix two ounces of butter with three ounces of flour, pepper and salt, a small glassful of vinegar, and a good half-pint of water. Stir this on the fire till it boils. A few hard-boiled eggs, chopped up and mixed in this sauce, would render the dish more acceptable.
Notes
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