White Sauce for Fish. ✠
Make drawn butter by receipt No. 2, but with double the quantity of flour, and use, instead of water, the liquor in which the fish was boiled. Add four tablespoonfuls of milk, in which a shallot and a head of celery or a pinch of celery-seed has been boiled, then strained out. Boil one minute, and stir in a teaspoonful of chopped parsley.