Seer with Cucumbers

Ingredients

• a dish of neatly trimmed slices of seer
• a table-spoonful of dried sweet herbs
• a glass of chablis
• a few slices of can-ot, and onion

Method

1. 1

   Stew the fish in a clear broth made from chicken bones and fish trimmings.

2. 2

   Add carrots, onion, herbs, and Chablis.

3. 3

   Simmer, drain the fish, and strain the gravy.

4. 4

   Thicken with butter and flour, add cooked cucumber fillets, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 189. The excerpt below is the record exactly as published.

a dish of neatly trimmed slices of seer, plainly stewed in a clear broth made Seer uith cucum- £j,q^ chicken bones and the fish trim- bers . -r» • mmgs. Put into the broth with tho fish a few slices of can-ot, and onion, a table-spoonful of dried sweet herbs, and a glass of chablis

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