Cut a white fish into pieces and salt well; let stand. Then cut 1 onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of butter. Stir in 1 tablespoonful of flour until brown. Then fill the pan with water and let boil. Add 1 teaspoonful of celery seed, 1 bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of paprica and salt to taste. Let boil. Add the fish to the Sauce; sprinkle with black pepper and ginger and let cook until done. Remove the fish to a platter. Beat the yolks of 2 EGGS with a little water and stir in the Sauce with some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of parsley.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)