Fish Stew
From Soyer's standard cookery, 1912
Serves 1
Can replace sauce with a brown sauce made from stock and melted butter.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 70. The excerpt below is the record exactly as published.
Fish Stew. Place in a casserole, or shallow earthenware cooking vessel, a sole, fillets of turbot, brill, or almost any other white fish, and add twenty shelled mussels with a little of their liquor, and a few heads of small button mushrooms. When almost cooked drain off the sauce, arrange the mussels and mushrooms round the fish, strain the sauce and thicken it with the yolk of an egg. If there is not sufficient sauce add a little strong clear stock thickened with butter and flour
Cook this with the app: pantry check, scaling, and the assistant.