1 onion fried in butter. Cut any white FISH in small pieces and fry in this after first rolling the FISH in flour. Take the FISH out and lay on brown paper. Put into a Saucepan 2 tablespoonfuls dry flour and stir until it is brown; then gradually stir in a quart of water. When this has boiled, add the FISH and seasoning.
The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)