Fish Steamed or Stewed in Red Wine Gravy

Ingredients

• 3% — 4 lbs. of fish
• 3 slices of lemon
• Salt
• % carrot, sliced
• % lb. of butter
• 3 tbsps. of flour
• 1 pt. of water or bouillon
• 1 pt. of red wine
• 1 tsp. of meat extract
• % onion, sliced
• 1 tbsp. of sugar
• 2 bay-leaves
• 2 cloves
• Small piece of celery root
• 1 small piece of parsley root
• 1 small piece of parsley root

Method

1. 1

   The fish is dressed, washed, dried, salted inside and outside, and left in a cold place for 1.5 hours.

2. 2

   Prepare the gravy by browning butter and flour, mixing in all ingredients including red wine, and cooking slowly for 1.25 hours.

3. 3

   Strain to ensure smoothness.

4. 4

   Rub salt off the fish, place in a dish with melted butter, roast for 10 minutes, then pour gravy over and stew uncovered for 0.25 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 61. The excerpt below is the record exactly as published.

FISH STEAMED OR STEWED IN RED WINE GRAVY. Any one of the varieties named in No. 1. Quantity for 6 Persons. 3% — 4 lbs. of fish 3 slices of lemon Salt % carrot, sliced Vs lb. of butter Small piece of celery root 3 tbsps. of flour 1 small piece of parsley root 1 pt. of water or bouillon 6 pepper-corns 1 pt. of red wine 2 cloves 1 tsp. of meat extract 2 bay-leaves % onion, sliced 1 tbsp. of sugar Preparation : The fish is dressed, washed, dried, salted in- side and outside and left in a cold place for IJ^ hours. The gravy is then prepared. Brown the butter and flour and mix in all the ingredients, also red wine ; add water or bouillon and cook slowly 1J4 hours and strain. It must be smooth and palatable. Rub the salt off, put the fish into a porcelain or earthen dish in which the ounce of butter has been melted and roast in the oven for 10 minutes, basting frequently with the butter. After tlhis, pour the gravy over it and stew the fish uncovered in the oven for'j4 hour. . Remarks: The pan or dish should not be much larger than the fish, so that this is well covered with the gravy. Botlh fish and gravy are served on the same hot platter. No. 4^BROILED OR ROASTED FISH. Any one kind named in No. 1. Quantity for 6 Persons. ZVz — '4 lbs. of fish % cup of roll crumbs Salt, fiour % lb. of butter

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