Rockfish Stewed with Claret

Ingredients

• Cut fish in two
• four or five onions
• season with pepper
• season with salt
• one quart of claret
• one pint of water
• 1/2 lb. of butter
• a little flour

Method

1. 1

   Season the fish and lay it in a pan.

2. 2

   Shred the onions and add them with parsley and thyme.

3. 3

   Cover the fish with claret and water, and let it cook on a slow fire, turning it when half done.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 139. The excerpt below is the record exactly as published.

Rockfish Stewed with Claret. — Cut fish in two, season with pepper, salt, a little mace and cloves, and lay it in a pan. Take four or five onions and shred fine, some sprigs of parsley, and thyme. Cover fish with claret and water, one quart of claret to one pint of water, lb. of butter, and a little flour

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