Boiled Fish with Egg Sauce

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

For the fish

tail ↝ Chicken, tail [Chicken, whole pieces]
water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

For the egg sauce

one spoonful of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one gill of boiling water ↝ Water, tap [Tap water]
a hard-boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Garnish

parsley ↝ Parsley, raw [Not included in a food category]

Instructions (11)

Turn the tail through the eyes.
Place in a pan and cover with water and a little salt.
Allow eight minutes to each pound of fish.

Egg Sauce

Melt one spoonful of butter and one of flour.
When smooth, add gradually one gill of boiling water.
Be careful to keep stirring with back of the spoon till all the water is added.
Add a hard-boiled egg chopped fine to the sauce.
Serve in a butter-boat.

Serving

Have a napkin neatly folded on an ashet.
Lay your fish on it.
Garnish with parsley.

Original Text

BOILED FISH WITH EGG SAUCE.

Turn the tail through the eyes, place in a pan and cover with water and a little salt. Allow eight minutes to each pound of fish. For the egg sauce, melt one spoonful of butter and one of flour; when smooth, add gradually one gill of boiling water. Be careful to keep stirring with back of the spoon till all the water is added. Have a hard-boiled egg chopped fine to add to the sauce, and serve in a butter-boat. Have a napkin neatly folded on an ashet, lay your fish on it, and garnish with parsley.

Notes

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