Fish a la Paris

Ingredients

• any seasonable fish
• a pint of boiling water
• half a teacupful of vinegar
• two table-spoonfuls of olive oil
• a teaspoonful each of ground cloves, mace, and allspice
• a finely chopped onion

Method

1. 1

   Cut fish into small pieces, dredge with salt, pepper, and flour, fry brown in butter, then transfer to a pot.

2. 2

   Add chopped onion, boiling water, vinegar, olive oil, and spices.

3. 3

   Cover and simmer for one hour.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 131. The excerpt below is the record exactly as published.

any seasonable fish, clean, and cut in slices two or three inches long. Sprinkle with salt, and set aside. Peel and slice two onions, put in a saucepan, and cover with a little water; let boil until tender, drain, season with salt and pepper, pour over a teacupful of hot water and half a teacupful of sherry, put the fish in the saucepan, and set on the fire to sim- mer. When ready to take up, roll a table-spoonful of butter in flour and drop in; stir until boiling, and serve. Fish a la Paris. — Cut any season- able fish into small pieces ; dredge with US Fish Pate FISH Fish, Sauce for Boiled salt, pepper, and flour; fry brown in butter ; turn into a pot. Add a finely chopped onion. Pour over a pint of boiling water, to which add half a tea- cupful of vinegar, two table-spoonfuls of olive oil, and a teaspoonful each of ground cloves, mace, and allspice

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