Pish (en Matelote)

Ingredients

• an ounce of butter
• a dozen button-onions
• a half pint of gravy or stock
• the same of red wine
• pepper
• salt
• allspice
• a bay-leaf
• a carrot
• a turnip

Method

1. 1

   Brown button onions in butter.

2. 2

   Add fish and cover with gravy or stock and red wine.

3. 3

   Season with pepper, salt, allspice, bay leaf, carrot, and turnip.

4. 4

   After removing the fish, thicken the gravy with flour and butter, adding mushrooms, browned onions, oysters, and quenelles.

5. 5

   Season to taste and pour over the fish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 515. The excerpt below is the record exactly as published.

Pish (en Matelote). — Fish may be served en matelote either whole or divided. Trout, pike, carp, tench, eels, &c., are good cooked in this way. Put an oimce of butter into a stew- pan, and brown a dozen button-onions that have been scalded. Put in the fish, and add a half pint of gravy or stock, the same of red wine, pepper, salt, allspice, a bay-leaf, and a carrot and turnip cut into slices. Take out the fish, thicken the gravj' -wdth flour and butter, and add mushrooms, the button-onions nicely browned, some oysters bearded and scalded, and small fish quenelles. Season to taste with anchovy, cayenne, and lemon- juice, and pour the gi'avy boiling hot over the fish. Time, three-quaxters of an hour. Pish, Essence of.— Fry four large onions in rings, then take some soup — maigre, stock, or water. Cut up two solos, two whitings, one carp, a pike, two eels, and put them in the liquid, with the onions, sweet herbs, cloves, mace, allspice, salt, and pepper. Boil steadily two hours, then strain the gravy till clear. Skim off all fat, and bottle. To be used as a sauce for fish gravy, or fish patties. Pish, Pat for Prying. — Butter and lard are the materials mostly in use for this mode of cooking in England, but we would say, use oil in preference to either. On the continent, ■where nothing else than oil is used, fried dishes are more delicate, and in appearance superior to those cooked with any other fatty substance. Butter, lard, diipping, or oil may be used for the same purpose two or three times, if care be taken not to bum it dm-ing the frying, and carefully to strain it into clean pots or jars {see Fry, To.) Pish, Porcemeat for. — Chop the re- mains of any shell-fish — lobster, crab, &c. — with the yolks of two hard-boiled eggs ; add a little minced parsley, and the same quantity of bread-crumbs as of fish. Pound all in a mortar, with two ounces of butter,

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