Stewed Fish

Ingredients

• Six pounds of any kind of fish, large or small
• three large pints of water
• quarter of a pound of pork
• half a cupful of butter
• two large onions
• three table-spoonfuls of flour
• salt and pepper to taste

Method

1. 1

   Cut the heads from the fish, and cut out all the bones.

2. 2

   Put the heads and bones on to boil in the three pints of water.

3. 3

   Cook gently half an hour.

4. 4

   In the meanwhile, cut the pork in slices, and fry brown.

5. 5

   Cut the onions in slices, and fry in the pork fat.

6. 6

   Stir the dry flour into the onion and fat, and cook three minutes, stirring all the time.

7. 7

   Now pour over this the water in which the bones have been cooking, and simmer ten minutes.

8. 8

   Have the fish cut in pieces about three inches square.

9. 9

   Season well with salt and pepper, and place in the stew-pan.

10. 10

    Season the sauce with salt and pepper, and strain on the fish.

11. 11

    Cover tight, and simmer twenty minutes.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 44. The excerpt below is the record exactly as published.

Stewed Fish. Six pounds of any kind of fish, large or small ; three large pints of water, quarter of a pound of pork, or, half a cupful of butter ; two large onions, three table-spoonfuls of flour, salt and pepper to taste

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