Cream gravy for black bass
Cook together a tablespoonful, each, of butter and flour, and when blended strain slowly upon them a cupful of the water in which the bass was boiled, and stir until smooth and thick. Season to taste with celery salt and white pepper, and stir in a gill of cream to which a pinch of baking-soda has been added. Make very hot, but do not boil, and as soon as hot remove from the fire.