High-class cookery made easy

by Mrs. J. Hart

SAUCE À LA REGENCE.

Place one cupful of fish liquor in a sauce-pan with the red part of half a carrot, half an onion, a small piece of turnip cut in thin stripes, an inch in length. Boil till tender, then add two ounces of browned flour and butter, pepper and salt. This sauce will do for stewed fish.