Whitefish in White Sauce

 by Diana

2 lb filets of whitefish

2 tbsp shortening or bacon fat

½ c chopped onion

¼ c chopped green or red pepper

½ c chopped celery

1 bay leaf

2 c tomato juice

1 tbsp vinegar

2 tbsp flour

½ tsp dry mustard

1 tsp salt

Dash of cayenne pepper

¼ c cold water

Wipe fish and cut into serving portions. Place in a shallow dish.

Melt shortening, add onion, pepper and celery and cook, stirring often until the onion is golden. Add bay leaf, tomato juice and vinegar. Heat to a boiling point and boil 1 minute. Remove bay leaf.

Blend flour, mustard, salt, cayenne and cold water to a smooth paste; stir into hot tomato juice mixture and cook stirring constantly, until thick. Pour sauce over fish, bake until fish flakes easily, basting occasionally.