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Classic
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page 68
get cold. Meanwhile make a sauce, place some butter in a pan with some flour and
beat together with bouillon in which you have previously boiled two onions, two
carrots and some greens. When the sauce is ready, add to it a pint of curry. Now
put the fish in the sauce and let it boil, but only a minute. Dish it up on
platter and strain the sauce over the fish.
Broiled salt white fish.
Freshen over night in sufficient buttermilk or sweet milk (skimmed milk will
answer) to cover, placing it flesh side down. Serve with a gravy of hot cream,
to which is added a half spoon of butter; salt to taste.
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Classic
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