Note 13 — INDEX
Reading edition
No. 13. Sauces.—Sauces are extensively used in all kinds of fish cookery. For convenience in reference we have given them first place among our recipes. Although consommes or stocks are not absolutely indispensable in connection with fish cookery, they are nevertheless extremely useful in the making of nice sauces, and recipes for making them in great variety may be found in almost every cook book, still we have thought best to give directions for making two of those most frequently used in preparing the following sauces. When stocks are not at hand, liquor in which fish have been cooked will answer every purpose, and even milk or water, or both may be substituted.