Fish in Tomato Sauce (Fisoh in Tomatensauoe)

Ingredients

• 4 lbs. fish (haddock, pike, perch, fresh herring, cod, tench)
• i^ lb. tomatoes
• 6 oz. onions
• 3 oz. butter
• 2 oz. flour
• I tablespoonful Liebig's Meat Extract, dissolved in i^ pint water
• I teaspoonful sugar
• I tablespoonful lemon juice
• A pinch of pepper
• chopped parsley

Method

1. 1

   Clean and dry the fish, cut into medium pieces.

2. 2

   Melt butter, add onions, then flour, tomatoes, and dissolved meat extract.

3. 3

   Boil gently for 30 minutes, then pass through a sieve and season.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 19. The excerpt below is the record exactly as published.

chopped parsley in it, should be handed round with the trout, which must always be served very hot. Fische in Sauce gekocht* {Fish Boiled in Sauce.) Fisoh In weisser Sauoe Oder ^ner Fiaoh. (Fish in White Sauce.) Far 8 Persons, Time of Preparation : 2 hours. 2 teaspoonsful chopped parsley. I teaspoonful chopped onion. I gill cream. 3^ lbs. fish. 2^ pints white sauce. 6 oz. butter. lo sweet almonds, grated. A pinch of salt and pepper. Fish suitable for this method of preparation are : Haddock, pike, perch, fresh herring, plaice, tench and cod. Fish to be boiled in white sauce must be most thoroughly cleaned or the flavour of, the sauce will suffer. Scrape off all the scales, as well as cleaning. With haddock, cod, herring and plaice remove the head altogether ; with the other nsb, it may be cooked with it, but should be well scraped. Cut the fish when cleaned into medium pieces, and place (in cases where the heads are retained, the heads should be placed lowermost) in 2^ pints of white sauce {see recipe, page 55), which should be hot, but not boiling. Bring slowly to the boil, add the butter, chopped onions, grated almonds, pepper and the cream, and finally, when the fish is done, the finely-chopped parsley. Then stand on one side for 25 minutes, not allowing further boiling. Fish. 33 Should fresh herrings be taken for this dish, the white sauce should be quite cold when they are put into it, and should then be brought quickly to the boil. Seezungeiipolleii in Ghamplgnoii-Sanoe. (Rolled Soles in Mushroom Sauce.) For 8 Persons. Time qf Preparation : 2 hours. 4^ lbs. soles. i^ pint white sauce. I gill Rhine wine. 4 oz. butter. 5 yolks of eggs. I tablespoonful lemon juice. \ teaspoonful Liebig's Meat Extract. A small bottle of mushrooms. A pinch of salt. Skin and fillet the soles carefully. Sprinkle salt over each fillet, roll and tie round with a thread. Make \\ pint white sauce {see recipe, page 55), salt it very slightly and stir into it half a teaspoonful of Liebig's Meat Extract. Warm up the sauce in an enamel saucepan, place the rolled fillets in it and boil for 3 minutes. Then take out and place on a hot dish. Add to the sauce the mushrooms, cut in two, and the butter. Stir in the yolks of eggs, flavour with lemon juice, pour over the soles and serve. Beezimgeii in Tomatensance. (Solbs in Tomato Sauce.) For 6 Persons. Time of Preparation : i^ hour. 3^ lbs. soles. I \\ pint tomato sauce. Clean and skin the soles (for skinning, see recipe ^' Boiled Sole *'). Cut up into medium-sized pieces. Make a tomato sauce {see recipe, page 56). Place the pieces of sole in the sauce, steam for 10 minutes and serve. 34 Fische. For 8 Persons. Fisoh in Tomatensauoe. (Fish in Tomato Saucb.) Time of Preparation : i^ to 2 hours. 4 lbs. fish (haddock, pike,perch, fresh herring, cod, tench). i^ lb. tomatoes. 6 oz. onions. 3 oz. butter. 2 oz. flour. I tablespoonful c I teaspoonful Liebig's Meat Extract, dissolved in i\ pint water. I teaspoonful sugar. I tablespoonful lemon juice. A pinch of pepper

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