| How To Cook: |
|
|
1. Cut the fish into slices.
|
2. Brown the veal bones in 2 oz. of butter, add the chopped vegetables and lemon juice, 1 pint of water and salt to taste.
|
3. Simmer all together for 30 minutes, until vegetables are tender.
|
4. Add the fish and cook very slowly until it is done.
|
5. Remove fish and keep hot.
|
6. Strain the liquid and thicken with a roux of 1 oz. butter and the flour.
|
7. Boil up this sauce and pour over the fish.
|
