pescatariannut-freeegg-freesoy-free
Stewed Catfish
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 10. The excerpt below is the record exactly as published.
Stewed Catfish. — Skin, clean, and cut off the heads. Sprinkle with salt, and lay in a cool place. Then cover with cold water in a saucepan, and stew gently for thirty or forty minutes, according to size. Add a small onion, chopped, some dropped parsley, pepper, and a paste made of flour and butter
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