1/4 c. butter
2 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 c. hot water
2 hard-cooked eggs
Melt the butter, and add the flour, salt, and pepper. Pour into this the
hot water, and cook until the mixture thickens. Slice the eggs into
1/4-inch slices and add these to the sauce just before removing from
the stove.
33. STUFFING FOR FISH.--As has been mentioned, fish that is to be baked
is often stuffed before it is put into the oven. The stuffing not only
helps to preserve the shape of the fish, but also provides a means of
extending the flavor of the fish to a starchy food, for bread or cracker
crumbs are used in the preparation of most stuffings. Three recipes for
fish stuffing are here given, the first being made of bread crumbs and
having hot water for the liquid, the second of cracker crumbs and having
milk for the liquid, and the third of bread crumbs and having stewed
tomato for the liquid.