Camping and woodcraft - Scoutmastercg.com

FISH AND SHELLFISH 325depends on species; from eight to ten minutes perpound for thick fish, and five minutes for small ones.Boiled fish require considerable seasoning and arich sauce, or at least melted butter, to accompanythem. Besides vinegar or lemon, onions, carrots,cloves, etc., may be used in the water. Recipes^or sauces follov/. (See also pages 303 and 304.)Butter Sauce.—2 heaped tablespoonfuls butter.I heaped tablespoonful flour.1 teaspoonful salt.y^ teaspoonful pepper.Put the butter in a cold pan, and rub Into it theflour, salt, and pepper, beating well. Then pouron a scant half-pint boiling water. Cook tw^o min*utes. L^se immediately.White Sauce.—2 tablespoonfuls butter.2 heaped tablespoonfuls flour.I pint milk.Y2 teaspoonful salt.]/% teaspoonful pepper.For two, use half this.Cook butter until it bubbles. Add flour, andcook thoroughly, until smooth. Remove from directheat of fire, but let it simmer, and add the milkIn thirds, rubbing Into a smooth paste each time asIt thickens. Season last. Thick white sauce ismade by doubling the flour.Cold fish that has been left over Is good whenheated In this sauce. It can be served thus, or bakedand some chopped pickles sprinkled over the top.India Sauce.— Make a white sauce as above, adda teaspoonful of curry powder, and some pickles,chopped small, with a little of the vinegar.Lemon Sauce.—Ilemon.3 tablespoonfuls sugar.y2 pint milk.I scant tablespoonful butter.