Stewed Fish
From Cookery for every household, 1914
Serves 2
Suitable for cooking in a small fireproof casserole.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 852. The excerpt below is the record exactly as published.
Stewed Fish 1 filleted fish — whiting, haddock, sole, or plaice. 1 table - sp. bread- crumbs. \ gill cold water. 1 gill milk. i oz butter. 1 tea - sp. chopped parsley. White pepper. Salt. Wipe the fish with a damp cloth, and cut it into small, neat pieces. Take a clean lined saucepan, rinse it out with water to prevent the fish sticking to it, and place the pieces of fish at the foot. Sprinkle over them a little salt and white pepper, pour on the milk and water ; put the lid on the pan, and let the fish cook slowly by the side of the fire until it is ready, which will be from 10 to 15 minutes. Lift out the pieces of fish on to the plate on which they have to be served, and keep them hot. Add the bread-crumbs and the butter to the water and milk in the pan ; stir over the fire for a few minutes until the bread-crumbs swell and thicken the sauce. Sprinkle in the parsley, finely- chopped, and then pour this sauce over the fish. Wipe the dish round the edges before serving. Note. — This dish is very suitable for cooking and serving in a small fireproof casserole. Time to cook, 15 to 20 minutes. 2522. Fish Stewed in Milk 1 small filleted sole or plaice. 1 table - sp. bread- crumbs
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