Savory Boiled Fish

Ingredients

• 4 lbs. fish
• 1 onion
• 1 pt. of water
• 1 tablespoonful vinegar
• Salt
• black pepper
• a teaspoonful flour

Method

1. 1

   Clean and skin the fish, cut into pieces about four inches square.

2. 2

   Boil water, onion, vinegar, salt, and pepper until the onion is tender.

3. 3

   Flour each piece of fish and add to the saucepan, simmer until cooked, about fifteen to twenty minutes.

4. 4

   Thicken the gravy with a little flour and pour over the fish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 15. The excerpt below is the record exactly as published.

AVOUEY BOILED FISH. 4 lbs. fish i oni®n 1 pt. of water 1 tablespoonful vinegar ^ a teaspoonful flour Salt and black pepper. Mode. — Clean and^skin the fish, cut in pieces about four inches square. Put the water, onion, vinegar, salt and pepper into a saucepan and boil until the onion is tender ; flour each piece of fish and add to the other ingredients, and allow it to simmer until the fish is cooked, which will be about fifteen to twenty minutes ; thicken the gravy with a little flour and pour over the fish. 58— BEOWN STEWED FISH. 4 lbs. fish 2 large onions ^ lb. ginger bread Water ^ a cup of vinegar ^ lb. treacle. Mode. — Place the onions (which are to be sliced) in a saucepan, with about a pint of water ; let them boil well, the^n put the fish in (nicely sliced, but not too small) ; let them remain on the fire until the fish is cooked. Have ready in a basin the ginger bread, which should be well soaked by that time, having the vinegar and treacle with it ; then add this to the fish and stir until it is a little thick, then dish it up, and to be eaten when cold. 59— MOCK WHITEBAIT, 2 lbs. white fish 2 eggs Flour Lemon Boiling fat Cayenne Brown bread and butter. Fish. Mode. — Flake up any nice white fish, cooked or uncooked (though, of course, the raw fish is the best), into neat little pieces the size of a whitebait, sprinkle it with a little salt, then shake flour over them until each piece is well covered, toss them into the eggs (which have been well beaten), have ready the pan with plenty of boiling fat, then plunge them in a frying basket, into the fat, till they are lightly browned ; serve at once very hot, with lemon and brown bread and butter handed round with them. 60— STEWED FISH AND KLEIZ. 3 lbs. fish 1 pt. of milk 1 onion

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