Stewed Fish
From Dainty dinners and dishes for Jewish families, 1907
Balls: Chop the cooked fish liver very finely, add breadcrumbs, the whites of 2 eggs, the remainder of the onion finely chopped, a little chopped parsley, pepper, salt, and spice. Roll them into small balls, adding sufficient breadcrumbs to make them the right consistency, cook them a few minutes in the sauce, and serve hot or cold.
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 12. The excerpt below is the record exactly as published.
STEWED FISH. 1 pint cold water. 4 eggs. Parsley. A pinch of saffron and spice. Breadcrumbs. P- 3 lbs. fish. Cod’s liver. 1 oz. flour. 2 onions. 3 lemons. 1 tablespoon ful oil. Pepper and salt
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