Stewed Fish
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
A Matelote of fish is the French name for fish stewed with wine.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 103. The excerpt below is the record exactly as published.
Stewed Fish. — Any dry white fish or fresh-water fish may be stewed, and made into a very palatable and eco- nomical dish. Remove the skin, head, and bones from a four-pound fish. Cover the bones and head with cold water, and cook them for half an hour. Slice and scald two small onions. Drain, and fry them till yellow, in the fat obtained from a two-inch cube of salt pork. Pour it all into the kettle with the bones. Cut the fish into pieces two inches square, and season them with salt and pepper. Put them in a clean kettle with a little butter to keep them from sticking, and strain the boiling bone water over them, using just enough to cover. Add the juice of half a lemon., and when boiling thicken with one heaping table- spoonful of butter and two of four cooked together. Sim- mer fifteen minutes. Add salt and pepper to taste, and one iablespoonful each of chopped parsley^ and tomato or mushroom catchup., if desired ; or add one quart oi drained oysters
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.