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Recipe of the day

Dill Sauce for Fish

    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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