Seer Fish with Peg Woffington Sauce

Ingredients

• a cut of seer fish into eight nice collops
• half a pint of broth made from the fish trimmings
• a glass of chablis or hock
• a quarter of a pint of cream
• a table-spoonful of walnut catsup
• half one of anchovy sauce
• a bit of butter the size of a walnut

Method

1. 1

   Flatten the fish slices, season, and bake in broth and wine.

2. 2

   For the sauce, combine the cooking liquor with cream, catsup, and anchovy sauce.

3. 3

   Stir in butter before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 196. The excerpt below is the record exactly as published.

a cut of seer fish into eight nice coUops about half an inch thick ; flatten them Seev slices with Peg ^^ ^ board, butter a pie-dish, pour Woffingtou sauce. •,.,-, i. -.., ,1 ■, T into it half a pint 01 broth made from the fish trimmings, and a glass of chablis or hock and lay them therein ; pepper and salt them, sprinkle them with some minced parsley, and a little shallot, and spread a sheet of buttered paper over them : bake for about ten minutes in a quick oven, and when done, remove the paper, and arrange the slices neatly in a hot dish. For the sauce : — To the liquor from the pie-dish add a quarter of a pint of cream, a table-spoonful of walnut catsup, and half one of anchovy sauce ; boil these together, and just before you remove the sauce-pan from the fire, stir in well a bit of butter the size of a walnut

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