Fish and Sauce

Ingredients

• 2 haddocks
• 1 onion
• 1 table-spoonful ketchup
• 1 oz. butter
• 1 table-spoonful parsley
• 1 oz. flour
• 1 pint water
• Pepper
• Salt

Method

1. 1

   Thoroughly cleanse the fish, and let them lie all night among salt.

2. 2

   Next day skin them, and cut off the heads, tails, and fins.

3. 3

   Boil these trimmings for three-quarters of an hour in water.

4. 4

   Brown the flour and butter in a stew-pan.

5. 5

   Add the liquor strained, then the sliced onion, and other seasonings.

6. 6

   Boil and skim thoroughly for about fifteen minutes.

7. 7

   Cut the fish in pieces, add it to the sauce, and let it simmer gently for ten minutes.

8. 8

   Lift the fish into the centre of a hot dish, pour the sauce over, and serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 42. The excerpt below is the record exactly as published.

FISH AND SAUCE— STEWED EELS. MACKEREL. Mackerel may lie boiled or broiled, but never fried. It is a very delicate and easily-disfigured fish, and must be handled as little and as lightly as possible. Fennel sauce should be served with boiled mackerel. BROILED MACKEREL. 1 mackerel. I Butter. Pepper. | Salt. Fennel or parsley. Wash the mackerel well, split it open, and carefully remove the backbone ; season it with pepper and salt ; place it on a hot, well-greased gridiron, and cook it for about seven minutes over a clear fire, turning it frequently and carefully ; lift it on to a hot dish, sprinkle over it a little chopped fennel or parsley, put upon it a good pat of butter1, and serve at once. FISH AND SAUCE. 2 haddocks. 1 onion. 1 table-spoonful ketchup. 1 oz. butter. 1 table-spoonful parsley. 1 oz. flour. 1 pint water

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