Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 cps finely cut peeled onions
2 tbsp butter or margerine
1 tbsp flour
1 cp milk
1/2 cp finely diced dill pickle
1 tsp freshly cut dill
2 tbsp finely cut parsley
1/2 tsp salt
1/4 tsp pepper
1 - Add 2 or 3 tbsp water to onions in saucepan.
2 - Simmer 6 or 7 minutes or until tender.
3 - Drain.
4 - Melt butter or margerine in another saucepan.
5 - Stir in flour smoothly.
6 - Add milk gradually, cooking and stirring until slightly thickened.
7 - Add onions and remaining ingredients.
8 - Stir and heat to boiling point.
Makes about 2 1/2 cps sauce.
Serve on baked stuffed whole fish, fish steaks, fried fish, fried oysters.
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