Evening Republican, Volume 14, Number 269, Rensselaer, Jasper County, 11 November 1910 — Fish and Lemon Sauce. [ARTICLE]

Fish and Lemon Sauce.

Take a three-pound fish. Clean, cut and sprinkle with salt. Leave for three hours; cut fine one good, mediumsized onion, let simmer in a tablespoonful of butter, add one pint of boiling water, pinch of ginger, pepper, mustard; put in the fish, boil slow 20 minutes. Sauce—Beat well the yolks of six eggfe, juice of three lemons; add the hot gravy from fish to yolks and lemons, stirring well, so eggs will not curdle; then put back on stove, let come to a boil, and place fish in a dish, pour sauce over, put away to cool; garnish with lettuce leaves, add one tablespoonful of chopped parsley to sauce.