Matelote Ragoût or Relish

Ingredients

• 41b. of fish
• two sliced onions
• a bunch of sweet herbs
• two cloves
• season with pepper
• and salt
• sufficient broth
• two-thirds of broth and one-third wine
• ill), of butter
• two dozen small onions
• 2 table-spoonfuls of flour
• about two dozen button-mushrooms

Method

1. 1

   Cut up the fish and put the pieces into a stewpan with onions, herbs, cloves, and seasonings.

2. 2

   Cover with broth and wine, cook for twenty minutes, strain the liquor, and keep the fish hot.

3. 3

   In another pan, melt butter, brown the onions, then add flour and cook until browned.

4. 4

   Pour in the strained liquor, add onions and mushrooms, and cook until done.

5. 5

   Garnish the dish with mushrooms and onions, pile the fish in the center, reduce the stock, and pour it over all.

6. 6

   Garnish with crayfish and fried sippets of bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 474. The excerpt below is the record exactly as published.

atelote Ragoftt or Relish. — Cut up 41b. of fish, of which there should be some variety, and put the pieces into a stewpan with two sliced onions, a bunch of sweet herbs, two cloves, and season with pepper and salt. Put in suffi- cient broth and white wine (two- thirds of broth and one-third wine) to cover the fish. Cook this for twenty minutes or so over a brisk fire, then strain the liquor and keep the fish hot in the pan. Next put ill), of butter into a saucepan with two dozen small onions, and toss them until they are browned. Take out the onions and put in 2 table-spoonfuls of flour; mix this with the butter, and cook it until it is all browned. Then pour in the strained liquor of the fish, the small onions, and about two dozen button-mushrooms

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