FISH AND BUTTER SAUCE

3 Whiting or Bream-. . 1 1/2 oz. Butter 1 teaspoonful Parsley, Pepper and Salt 1 1/2d. . 1 1/2d. Time–Three-quarters of an Hour. Fillet the fish and cut them into strips, wash them well in cold water and dry in a cloth; twist them round, and lay in a buttered soup plate, sprinkle with white pepper and salt, and chopped parsley. Put in the rest of the butter, cover with another soup plate, and stand over a saucepan of boiling water for three-quarters of an hour; reserve the plates once while it is cooking, place in a hot dish, and pour over it the butter and parsley in which it was cooked. This is a nice delicate way of cooking fish for an invalid.


Related posts:

  1. BROWN SAUCE
  2. BUTTER SAUCE
  3. APPLE SAUCE RECIPE
  4. BROWN BUTTER SAUCE
  5. ENGLISH MUSTARD SAUCE