Mrs. Wilson's Cook Book / Numerous New Recipes Based on Present Economic Conditions

by Mary A. Wilson

One-half cup of vinegar,

One fagot of soup herbs.

Bring to a boil and cook the fish. Strain and set aside to cook fish in again.

FISH SAUCE

Strain the liquid left in the pan after removing the fish and add sufficient boiling water to make one cup. Place in a saucepan and add

Two level tablespoons of cornstarch, dissolved in three level tablespoons of water,

One tablespoon of butter,

One tablespoon of Worcestershire sauce,

One teaspoon of salt,