Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce


(Boston Cooking-School Cook Book, 1896)

    1/3 cup butter.
    3 tablespoons flour.
    1 1/2 cups hot water.
    1/2 teaspoon salt.
    1/8 teaspoon pepper.

Melt one-half the butter, add flour with seasonings, and pour on gradually hot water.
Boil five minutes, and add remaining butter in small pieces. 

To be served with boiled or baked fish.



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