Normandy Fish

Ingredients

• 5 lbs. of fish, various kinds, clear of bone and skin
• 5 oz. of butter
• a dessertspoonful of flour
• a pinch of grated nutmeg
• salt
• pepper
• black and red, but little of the latter
• a dessertspoonful of chopped parsley
• a tablespoonful of mushroom catsup
• a glass of sherry or Madiera
• a small wine-glass of good French brandy
• a tablespoonful of Taragon vinegar

Method

1. 1

   Put butter into an earthenware dish and melt on coals.

2. 2

   Add flour, nutmeg, salt, pepper, parsley, and mushroom catsup.

3. 3

   Add fish cut in pieces.

4. 4

   Pour sherry and brandy over.

5. 5

   Cover with dough to keep in steam and bake in a moderate oven.

6. 6

   Serve with Tarragon vinegar.

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 3. The excerpt below is the record exactly as published.

NORMANDY FISH. Grandmother Mrs. Samuel Hart. Contributed by Clara Townley Chase, Philadelphia, Pa. 5 lbs. of fish, various kinds, clear of bone and skin. Put 5 oz. of butter into an earthenware dish, and set on the coals, when the but- ter is melted, add from the dredger a dessertspoonful of flour, stirring the while, then a pinch of grated nutmeg, salt, pepper, black and red, but little of the latter, a dessertspoonful of chopped parsley and a tablespoonful of mushroom catsup. Then put in your fish, cut in pieces as large as two fingers. Pour on the whole a glass of sherry or Madiera, and a small wine-glass of good French brandy. Cover your dish, put dough all around the edge of cover to keep in steam, and then put the dish in a moderate oven. When done, serve in dish in which cooked, put in a tablespoonful of Taragon vinegar

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