Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

19. Cocoa-nut Sauce.

Cut up an onion into thin rings, chop two beads of garlic, also two bay-leaves; fry these in three ounces of butter with twelve cloves and a tablespoon of flour; let it get quite brown. Add the milk of a cocoa-nut and enough water to make it half a pint; let it thicken, and strain, then add two tablespoons of scraped cocoa-nuts, salt and Nepaul pepper to taste. This is very good with boiled fish.