Dutch Stewed Fish

Ingredients

• a large fish
• 1 onion
• a stalk of celery
• parsley
• a tablespoonful of butter
• salt and pepper
• 3 chopped pickles
• the juice and rind of a lemon
• 1/2 cup of vinegar
• the yolks of 2 boiled eggs
• 1 raw egg
• a teaspoonful of prepared mustard
• a tablespoonful of butter

Method

1. 1

   Cook the fish with onion, celery, parsley, butter, salt, and pepper until done.

2. 2

   Remove fish to a platter.

3. 3

   Add pickles, lemon juice and rind, and vinegar.

4. 4

   Mash yolks of boiled eggs with raw egg, mustard, and butter.

5. 5

   Add to the sauce and boil.

6. 6

   Lay the fish in the boiling sauce for ten minutes and serve.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 9. The excerpt below is the record exactly as published.

d onion. Stir in i tablespoonful of flour until brown. Add the water in which the meat was cooked, ^ cup of raisins, }4 cup of vinegar, i tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. 1^ boil. Add the brisket and simmer fifteen minutes. Serve hot or cold. 27. — Hungarian Fruit Roll. Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted Warch butter and let bake until brown. Serve with wine sauce. 38.— Dutch Stewed Fish. Cook a large fish with i onion, a stalks of celery, parsley, a tablespoonful of butter, salt and pep[)er until done. Remove fish to a platter. Add 3 chopped pickles, the juice and rind of a lemon, % cup of vinegar. Mash the yolks of 2 boiled eggs with i raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes ; then serve. ag. — ^Belgian Lamb Chops. Season lamb chops; dredge with fiour and fry until brown ; keep hot. Fry i chopped onion and i small carrot in two tablespoonfuls of butter. Add i tablespoonful of flour; stir until light brown. Add ^ cup of water; let boil well ; add parelcy, a few cloves and peppercorns, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.