Poached Fish

Ingredients

• a haddock
• a gurnard
• a sea-bream
• four ounces of onion
• two ounces of carrot
• two ounces of turnip
• one ounce of celery
• a good bunch of parsley
• a sprig of marjoram or thyme
• a saltspoonful of mignonette pepper
• two of salt

Method

1. 1

   Take the fish and carefully remove the flesh from the bones in two large fillets.

2. 2

   Put the bones and trimmings into a stewpan with the sliced onion, carrot, turnip, celery, parsley, marjoram or thyme, mignonette pepper, and salt.

3. 3

   Cover with cold water, bring to a boil, then lower the heat and simmer for half an hour.

4. 4

   Strain the broth into a shallow pan, bring it to a boil, and add the fish fillets.

5. 5

   Lower the heat and simmer until done.

6. 6

   Arrange the fillets on a buttered dish, cover while thickening the broth, then pour it over the fillets and sprinkle with grated cheese.

7. 7

   Bake until golden.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 40. The excerpt below is the record exactly as published.

a haddock, gurnard, or sea- bream, the fish to be sent home without being trimmed. Then carefully take the flesh off the bones on each side of the fish in two large fillets, to be afterwards divided into four. Set these aside. Put all the bones and trimmings into a stewpan with four ounces of onion, two ounces each of carrot and turnip, and one ounce of celery if in season, all sliced ; a good bunch of parsley, a sprig of marjoram or thyme, a saltspoonful of mignonette pepper, and two of salt

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