Stewed Fish

Ingredients

• the thick bits of the fish entire
• two units of butter
• dredge in 1/2 of flour
• 2 dozen button onions
• mushrooms
• some carrots
• parsley
• thyme
• salt
• pepper
• a clove
• 10 units of good stock
• 10 of red wine

Method

1. 1

   Remove the thick bits of the fish entire (they should have the shape of an under-cut of beef), melt two units of butter, and dredge in 1/2 of flour.

2. 2

   Fry in this 2 dozen button onions and mushrooms, and add some carrots, parsley, and thyme, salt, pepper, and a clove.

3. 3

   Add 10 units of good stock and 10 of red wine.

4. 4

   Put in your fish and boil fast till done.

5. 5

   Remove, strain, and reduce the sauce almost to a glaze; replace the fish, and let it just keep hot till wanted.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 174. The excerpt below is the record exactly as published.

Stewed Fish.— Remove the thick bits of the fish entire phey should have the shape of an under-cut of beef), melt two units of butter, and dredge in ^ of flour. Fry in this 2 dozen button onions and mushrooms, and add some caiTots, parsley, and thyme, salt, pepper, and a clove. Add 10 units of good stock and 10 of red wine

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