Fish Stew

Ingredients

• a small haddock or slice of halibut
• a pint of water
• six or eight small onions
• one-half pint of oysters
• one-fourth cup of butter
• one-fourth cup of flour
• salt
• paprika
• lemon juice

Method

1. 1

   Bone the fish and cook the head and bones in water for an hour with onions.

2. 2

   Put boiled onions and raw fish, cut in pieces and rolled in flour, in a stewpan, strain the broth over them, and cook for 10-15 minutes longer.

3. 3

   Add oysters if convenient.

4. 4

   Just before serving, thicken the broth with butter and flour cooked together.

5. 5

   Season with salt, paprika, and lemon juice.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.

Fish Stew. Bone a small haddock or slice of halibut and cook the head and bones in a pint of water for an hour with six or eight small onions. Put the boiled onions and the raw fish, cut in pieces and rolled in flour, in a stew- pan, strain the broth from the bones over them, and cook ten or fifteen minutes longer. Add one-half pint of oysters if convenient. Just before serving thicken the broth with butter and flour cooked together, one-fourth cup of each. Season with salt, paprika, and lemon juice

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