WHITE SAUCE FOR FISH
Make a white sauce, using with the milk two tablespoonfuls of the water in which the fish is boiled. Boil in the water with the fish five cloves, three bay-leaves, one onion, eight peppercorns, and two tablespoonfuls of salt. This will give flavor to the fish and to the sauce.
EGG SAUCE FOR BOILED FISH
To a pint, or two cupfuls, of white sauce, add three hard-boiled eggs cut into slices or small dice, and, if liked, a teaspoonful of chopped parsley.
CAPER SAUCE
(BOILED MUTTON)
Add to two cupfuls of white sauce four tablespoonfuls of capers. See also page [164].
OYSTER SAUCE
(BOILED FISH OR FOWLS)