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Stewed Fish
From The new practical housekeeping, 1890
Serves 6
A bouquet of sweet herbs can enhance the flavor.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 195. The excerpt below is the record exactly as published.
Stewed Fish, — Almost any kind of fish are excellent stewed, except those of a coarse-fleshed nature, like mackerel or smelts ; eelSj trout, carp, and fresh-water fish generally, are capital in a stew. A nice wav of stewing is to put the fish in beef or any other gravy that is rich and well-seasoned, and cook it very gently from fifteen minutes to an hour, according to size ; add some vinegar or cider, thicken the liquor with yolk of egg, cream, or butter rubbed in flour, 234 FisiJ. . 1 1 I ■ .. ■ ■ ■ ■ - t w and serve the fish and sauce together. The large kinds, like salmon, sturgeon, cod, etc., must be cut in slices ; trout and other medium sized fish may be stewed whole and served with a sauce over them. Silver eels should be divided into short lengths. Some cooks flour the fish itself before putting it into the gravy, but the sauce is rarely, by this means, so smoothly thickened as it should be. A few oys- ters may be advantageously added to most stews, put in with the egg or flour : essence of anchovy, catsup, herbs, or mushrooms may also be employed to increase the flavor, for stews should never taste insipid, but quite relishing and savory, and for this reason spices, lemon, pickle, chutnejr, tomatoes, savory herbs, caviare, or indeed any kind of flavoring in good taste, is admissible. Another good recipe for a etew is tL foBowing: 'Take six pounds anv kind of fish, large or small, three pints water, quarter pound pork, or half cup butter, two large onions, three tablespoons nour, salt and pepper to taste
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