Fricassee of Fish

Ingredients

• Use 1 lb. of black bass or yellow perch
• put 2 tablespoons of butter
• 1 chopped onion
• Pour over it 1 pt. of strained tomatoes
• add a tablespoon of chopped parsley
• a teaspoon of salt
• a saltspoon of pepper

Method

1. 1

   Wash and cut fish into slices.

2. 2

   In a saucepan, melt butter and cook onion until soft.

3. 3

   Add fish, cover, and cook for 10 minutes.

4. 4

   Add tomatoes, parsley, salt, and pepper, and cook for 5 more minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 149. The excerpt below is the record exactly as published.

FRICASEE OF FISH.— Use 1 lb. of black bass or yellow perch; wash, cut off the head and tail; cut the fish into slices about 2 inches wide. Into a saucepan, put 2 tablespoons of butter, and 1 chopped onion. Cook until onion is soft, and add just a sus- picion of garlic. Put in the fish, cover the saucepan, allowing the fish to cook for about 10 minutes. Pour over it 1 pt. of strained tomatoes; add a tablespoon of chopped parsley, a teaspoon of salt, and a saltspoon of pepper

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