Stewed Fish (Jewish) With Lemon Sauce

Ingredients

• 1 large fish
• 3 onions
• 6 cloves
• 2 pieces of ginger
• 2 ozs. butter
• 6 lemons (juice)
• 6 eggs
• 12 peppercorns
• 1 teaspoonful salt
• 1 bunch parsley

Method

1. 1

   Cut the onions in thin slices, put in the saucepan with the ginger, butter and peppercorns, allow them to simmer until the onions are well cooked, then cut the fish into pieces about four inches square, and lay on top; just cover all with water and allow to simmer until the fish is cooked.

2. 2

   While it is cooking beat up the eggs in a basin and squeeze the lemons into another.

3. 3

   Chop up the parsley fine and mix it with the lemon, and to the lemon add a good cupful of the stock from the fish, then pour the egg into the basin containing the lemon juice (should you put the lemon into the egg it will curdle) and stir all the one way.

4. 4

   Pour the whole of the mixture into the saucepan with the fish and allow to simmer for five minutes; put into a large basin to get cool.

5. 5

   This should be served cold.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 12. The excerpt below is the record exactly as published.

STEWED FISH (Jewish.) With Lemon Sauce. 1 large fish •3 onions 6 cloves 2 pieces of ginger 2 ozs. butter 6 lemons (juice) 6 eggs 12 peppercorns 1 teaspoonful salt 1 bunch parsley

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