Fish a Lucullus

Ingredients

• one middling-sized onion
• one ounce of butter
• three or four pounds of fish
• two carrots, sliced
• two onions, sliced
• one leek, sliced
• four stalks of parsley
• one of thyme
• one clove of garlic
• one bay-leaf
• one clove
• six peppercorns
• salt to taste

Method

1. 1

   Fry onion in butter until yellow.

2. 2

   Add fish, carrots, onions, leek, parsley, thyme, garlic, bay-leaf, clove, peppercorns, and salt.

3. 3

   Cover with cold water, boil gently for about two hours, adding water if necessary, then strain and use.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 5. The excerpt below is the record exactly as published.

FISH A LUCULLUS. BT MBS. JOHN W. NOBLE. (Wife of the Secretary of the Interior.) £LICE one middling-sized onion and fry it with one ounce of butter until it turns yellow ; add three or four pounds of fish (bass, pike, trout, or any fish having a firm and compact flesh) ; add, also, two carrots, two onions and one leek (all sliced), four stalks of parsley, one of thyme, one clove of garlic if to the taste, a bay-leaf, one clove, six pep- percorns

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