Stewed Fish

Ingredients

• a couple of handsome slices of seer fish
• an onion
• a carrot
• a bunch of parsley
• a dessert-spoonful of preserved thyme and marjoram
• a minced anchovy
• a dozen pepper corns
• a table-spoonful of mushroom ketchup
• a table-spoonful of Harvey sauce
• a table-spoonful of vinegar
• a table-spoonful of chablis or sauteme

Method

1. 1

   Stew the fish slices in a broth made from bones, onion, carrot, parsley, thyme, anchovy, peppercorns, mushroom ketchup, Harvey sauce, vinegar, and Chablis.

2. 2

   Once cooked, drain and serve with a thickened broth mixed with chopped truffles.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 193. The excerpt below is the record exactly as published.

a couple of handsome slices of seer fish in a good broth made from bones and trim- Secr TTith truffle mings, assisted by an onion, a carrot, a bunch of parsley, a dessert-spoonful of preserved thyme and mai-jorara, a minced anchovy, a dozen pepper corns, a table-spoonful of mushroom ketchup, a table-spoonful of Harvey sauce, a table-spoonful of vine- gar, a table-spoonful of chablis or sauteme

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