Stewed Fish

Ingredients

• 3 lbs. fish.
• 4 oz. butter.
• I oz. flour.
• I gill sour cream.
• I teaspoonful chopped onion.
• I sage leaf.
• I tablespoonful salt.
• A pinch of pepper.

Method

1. 1

   Clean the fish well, removing the scales.

2. 2

   Cut into medium-sized pieces and place in a covered pan for half an hour with onions, herbs, pepper and salt.

3. 3

   Then brown the butter in a saucepan, dredge the pieces of fish with flour and place them in the butter.

4. 4

   Leave them in it for 5 minutes, then add the stock, made by dissolving the Meat Extract in a gill of water, and the cream, thickened with a teaspoonful of flour, and leave the fish stewing in this sauce until done.

5. 5

   With haddock and cod, pour the stock and cream at once over the fish, instead of leaving it in the brown butter for 5 minutes first.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 22. The excerpt below is the record exactly as published.

Stewed Fish.) Perch, Pike, Haddock, Cod, etc. For 6 Persons. Time of Preparation : i^ hour. 3 lbs. fish. 4 oz. butter. I oz. flour. I gill water, in which \ teaspoonful of Liebig's Meat Extract is dissolved. I gill sour cream. I teaspoonful chopped onion. I „ parsley. I sage leaf. A pinch of pepper. I tablespoonful salt.

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