Stewed Black Fish

Ingredients

• a fish weighing about five pounds
• a few blades of mace
• a large teaspoonful of salt
• a wineglass of port wine
• a quarter of a pound of sweet butter
• a heaping tablespoonful of wheat flour
• a teaspoonful of pepper
• a bunch of parsley
• a sliced lemon without the pits

Method

1. 1

   Put the cleaned fish in a kettle with hot water, add mace, salt, and wine.

2. 2

   Simmer for half an hour, then add a mixture of butter and flour, and parsley.

3. 3

   Serve with gravy over the fish.

As published

This recipe was extracted from The housekeeper's companion (1883), page 79. The excerpt below is the record exactly as published.

Stew£d Black Fish. — Put a fish weighing abou five pounds on a fish-drainer; after having properly cleansed it, put it into the fish-kettle with hot water to cover it; add to it a few blades of mace, a large teaspoonful of salt, and a wineglass of port wine; let it simmer or boil gently for half an hour; then skim it clear; work into a smooth mass a quarter of a pound of sweet butter, and a heaping tablespoonful of wheat flour; take from the fish part of the water in which it was boiled, leaving it scarcely covered; then add the flour and butter, with a teaspoonful of pepper; dip a bunch of parsley into boiling water, cut it small and add it to the stew; cover it close for twenty minutes, and let it simmer gently; then take the fish up on a dish, and serve with the gravy or sauce over. A sliced lemon without the pits

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