Jellied Fish

Ingredients

• one large flounder
• a quart of water
• a half teaspoonful of sugar
• a glass of sherry
• a dessert-spoonful of lemon juice
• a small bunch of parsley
• one large one

Method

1. 1

   Clean and cut the fish into small pieces.

2. 2

   In a stew-pan, combine fish, onions, sugar, sherry, lemon juice, and parsley with water.

3. 3

   Stew slowly, skim, and strain.

4. 4

   Clarify if necessary.

5. 5

   In a mold, layer cold fish and pour jelly over it.

6. 6

   Chill until set.

7. 7

   Serve garnished with lettuce or parsley.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 24. The excerpt below is the record exactly as published.

Jellied fish is a favorite dish with many, and is very simple to prepare ; it is also very ornamental. Take flounders or almost any flat fish that is cheapest at the time you require them. Clean and scrape them, cut them in small pieces, but do not cut off the fins ; put them in a stew-pan with a few small button onions or one large one, a half teaspoonful of sugar, a glass of sherry, a dessert-spoonful of lemon juice, and a small bunch of parsley. To one large flounder put a quart of water

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