Recipe: Fish ala Creme

3 pounds of sturgeon or any solid white FISH boiled until tender. Remove bone, mince fine, and season with salt, pepper, wine and lemon juice. 1 quart milk, boiled with two good-sized onions until they are in shreds. Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour. Strain the boiling milk with this and return to the stew-pan and boil again, taking care to stir to prevent lumps and burning. Grate the rind of one lemon, with juice and one tumbler of wine and mix thoroughly through the FISH. Take one loaf of bread, removing all crust, and pass through the colander. Have dish very hot, putting FISH and crumbs in layers, bringing crumbs on top. Place in hot oven for a few minutes. A nice lunch dish.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)