Fish à la Polonaise

Ingredients

• Procure a weakfish weighing 2½ pounds
• 1 tablespoonful salt
• ½ cup vinegar
• 1 onion
• 6 whole peppers

Method

1. 1

   Cut fish into 6 pieces, sprinkle with salt, and pour vinegar over.

2. 2

   Let stand for 30 minutes.

3. 3

   Place in a saucepan with water, onion, and peppers, boil, then simmer for about 10 minutes.

4. 4

   Thicken broth with butter and flour, add ginger, strain, and pour over fish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 141. The excerpt below is the record exactly as published.

1 tablespoonful salt, let stand 30 min- WBAKFISH. 211 utee ; then place in a saucepan, cover with ly, pint water, Yg pint white vinegar, 2 fine-cut onions, 1 bay leaf, 3 cloves, 8 whole pep- pers, 1 blade of mace, a handful of seedless raisins, small stick of oixinamon, and Yt lemon cut into lengths or slices and freed from the pits ; as soon as it begins to boil draw the saucepan to side of stove and let simmer till done ; then carefully remove to a warm dish. Mix lYt tablespoonf ul butter with lYt tablespoonf ul flour, add it to the fish broth, add 1 tablespoonf ul sugar, stir and cook 5 min- utes ; then strain into a clean saucepan ; return some of the raisins to the sauce, and pour it over the fish ; serve with potato dumplings or potato croquettes. Fish h la Polonaise. — Procure a weakflsh weighing 2Yt pounds, clean, wash, and cut it into 6 pieces; sprinkle over 1 tablespoonf ul salt, lay on a dish and pour over Yt cup vinegar ; let stand Yi l^<>u^ y ^^^^ place the fish with the vinegar in a saucepan, cover with water, add 1 onion, 6 whole peppers

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