Ray-Fish with Black Butter

Ingredients

• four pounds of ray-fish
• an onion cut in slices
• three parsley-roots
• four cloves
• six pepper-corns
• half an ounce of salt
• four tablespoonfuls of vinegar
• four ounces of butter
• a dozen sprigs of parsley

Method

1. 1

   Put the ray-fish in a saucepan with onion, parsley-roots, cloves, pepper-corns, salt, and vinegar.

2. 2

   When boiling, reduce heat and simmer for 30 minutes.

3. 3

   Remove skin from fish, keep hot.

4. 4

   In a frying-pan, heat butter until black, fry parsley briefly, remove, and add vinegar to butter.

5. 5

   Strain fish, arrange on a dish, garnish with fried parsley, pour black butter over fish, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 23. The excerpt below is the record exactly as published.

four pounds of ray-fish, which put in a saucepan with an onion cut in slices, three parsley- roots, four cloves, six pepper-corns, half an ounce of salt, and four tablespoonfuls of vinegar. When be- ginning to boil, put your saucepan at the back of the range for thirty minutes, so as not to boil. Then take off the skin from both sides of your fish, which put in the saucepan with your other ingredients to FISH. 55 keep hot. Put in a frying-pan four ounces of but- ter, and, when colored black, fry a dozen sprigs of parsley

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