Ragout of Pomfret

Ingredients

• a cold boiled pomfret
• half a Bombay onion
• a small carrot
• an ounce of butter
• a pint of milk
• a pint of water
• pepper
• an anchovy
• a blade of mace
• a pinch of salt

Method

1. 1

   Dust the fish fillets with pepper and salt.

2. 2

   Fry the onion and carrot in butter, add milk, water, fish bones, peppercorns, anchovy, mace, and salt.

3. 3

   Boil and simmer to extract flavor, strain, thicken, and heat the fish fillets in the sauce.

4. 4

   Garnish with diced red chili.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 258. The excerpt below is the record exactly as published.

Ragout of pomfret. ' i-, i -i -. n ^ notice. Take a cold boiled pomfret (in this case) remove the skin and cut the fish into * " ilock new potatoes." MENU FOR A LITTLE HOME DLYNER. 467 fillets of a nice length, dust them with pepper and salt, and put them aside. Slice finely half a Bombay onion, and a small carrot, fry the slices, till just colouring, in an ounce of butter, now add a pint of milk and water, two- thirds milk to one-third water, all the fish bones and trimmings, a few pepper corns, an anchovy, a blade of mace, and a pinch of salt

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