Stewed Fish

Ingredients

• fish
• sliced onions
• teacups of hot water
• parsley
• salt
• pepper

Method

1. 1

   Cut fish into slices, sprinkle with salt; boil onions until done, pour off water, season with pepper; add hot water and parsley, simmer fish until thoroughly done.

2. 2

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 400. The excerpt below is the record exactly as published.

STEWED FISH. Cut a fish across in slices, an inch and a half thick, and sprinkle with salt; boil two sliced onions until done ; pour off water, season with pep- per; add two teacups of hot water and a little parsley, and in this simmer the fish until thoroughly done. Serve hot. Good method for any fresh water fish. SALT FISH. Salt fish should be put in a deep plate, with just water enough to cover it, the night before you intend to cook it ; it should not be boiled one instant, for boiling renders it hard ; it should lie in scalding hot water for two or three hours ; the less water that is used, and the more fish is cooked at once, the better; water thickened with flour and water, while boiling, with sweet butter put in to melt, is the common sauce. It is more economical to cut salt pork into bits, and fry it till the pork is brown and crispy ; it should not be done too fast, lest the sweetness be scorched out. CODFISH. A big fish is most profitable ; strip all you can from it ; spread on a brown paper in the sun for a few hours ; do not try to dry by the fire ; CODFISH. 477 tie up in a thick paper bag, or put in some vessel with a tight cover (to prevent the smell from arising) ; soak the remainder and rinse at once. A nice way to cook it : Shred it fine ; wash through several waters to remove the salt ; boil for five minutes ; drain off the water and add milk, butter, pepper

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