Evening Republican, Volume 15, Number 73, Rensselaer, Jasper County, 27 March 1911 — Salt Mackerel, Cream Sauce. [ARTICLE]

Salt Mackerel, Cream Sauce.

Soak over night in lukewarm water, changing this in the morning for ice cold. Rub all the salt off and wipe dry. Grease your gridiron with butter and rub the fish on both sides with the same melted. Then broil quickly over a clear fire, turning with a cake turner, so as not to break it. Lay on a hot platter, keep warm until sauce is ready. Heat a small cup of milk to scalding. Stir into it a teaspoon of cornstarch, wet up with a little water. When this thickens add two tablespoons of butter, pepper, salt and chopped parsley. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire and stir one minute, not more. Pour upon the fish and let stand covered over hot water or oven till sending to table.