FISH A LA CREME

4 Whiting or Schnapper—1s.

1 gill Milk—1d.

1 oz. Butter

1/2 oz. Flour, and Lemon Juice

Pepper and Salt—1d.

Total Cost—1s. 2d.

Time—One Hour

Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper; they will take about 20 minutes.

Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given. Season and flavour this and pour it over the fillets; garnish with chopped parsley and red bread crumbs, and serve hot.

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