Stewed Fish

Ingredients

• any kind of fish
• an onion shredded
• a lump of butter size of an egg
• a spoonful of flour

Method

1. 1

   Skin and cleanse the fish, cut into serving pieces if large.

2. 2

   Brown onion in butter, lay fish in pan, season, cover with water, and stew for thirty minutes.

3. 3

   Remove fish, thicken liquor with flour, pour over fish, and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 16. The excerpt below is the record exactly as published.

a lump of butter size of an egg and let it melt, then stir in a tablespoonful of flour and let cook, but do not brown; add three cups of milk and let come to a boil then break in carefully as many fresh eggs as there are persons to serve. Take the eggs out when the whites are done, place on a shallow dish, pour the fish over the eggs and serve. Salt Cod with Eggs No. 2. Prepare the fish as above and instead of dropping in the eggs whole, put in two and stir in with a fork ; cook three minutes and serve. Fish Balls. Take one part fish and two parts raw potato, about three pints in all. Pare and cut the potatoes in halves, pick the fish, freeing it from bones and put in a kettle with the potatoes, the fish on top; C9ver with water and boil thirty minutes, drain and mash potatoes and fish together, season with salt and pepper and a lump of butter size of an t.g'g, then add two well beaten eggs and mix all thoroughly together. Have a kettle half full of hot fat, shape the mi.xture with a spoon and drop into the hot fat and fry to a light brown; serve hot. Stewed Fish. Any kind of fish are good for stewing but catfish and bullhead are particularly suited to this style of cooking. Skin and cleanse the fish, and if small leave whole but if large cut into pieces suitable for serving. Shred an onion into a flat bottomed pan or kettle, add a lump of butter size of an ^gg, let brown slightly, then lay the fish side by side in the pan, season with salt and pepper, cover with water, put a close cover over the whole and stew thirty minutes. Take the fish out of the kettle with a tin shovel, put on a hot platter, thicken the liquor with a spoonful of flour

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