Stewed Conger

Ingredients

• One pound of Conger
• Half-pint of Water
• Cloves, Mace, Whole Pepper
• Herbs, Thyme, Marjoram, and Bay-leaf
• Parsley
• One Onion
• One ounce of Flour
• One ounce of Butter
• One gill of Milk

Method

1. 1

   Cut the fish into pieces and cook gently in water with onion, mace, cloves, whole peppers, and herbs.

2. 2

   When cooked, remove the fish and strain the liquor; mix flour with butter, stir into the liquor over the fire until cooked, then add milk, salt, and parsley.

3. 3

   Pour this sauce over the fish and serve.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 39. The excerpt below is the record exactly as published.

Stewed Conger. Ingredients. One pound of Conger. Half-pint of Water. Cloves, Mace, Whole Pepper. Herbs, Thyme, Marjoram, and Bay-leaf. Parsley. One Onion. One ounce of Flour. One ounce of Butter. One gill of Milk

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