Stewed Halibut Collops

Ingredients

• Cut a large piece of Halibut into collops
• an onion cut in quarters
• a bunch of sweet herbs
• 1 table-spoonful of lemon-juice
• a little mace

Method

1. 1

   Cut Halibut into collops, simmer bones and trimmings with herbs, onion, celery, salt, and pepper in broth.

2. 2

   Strain, thicken with butter and flour, fry collops, then stew in the sauce for 30 minutes.

3. 3

   Serve with lemon juice and mace.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 38. The excerpt below is the record exactly as published.

Stewed Halibut Collops. — Cut a large piece of Halibut into collops, put the bones and any fish trimmings into a saucepan with a bunch of sweet herbs, an onion cut in quarters, a few pieces of celery, and salt and pepper to taste ; pour over sufficient rich broth to moisten, and cover for about ten minutes. Pass the liquor through a fine sieve into another saucepan, thicken it with a lump of butter rolled in flour, and cook for a few minutes longer. Put the collops of fish into a frying-pan with a little butter, fry for a few minutes, put them into the saucepan with the liquor, and stew gently for about half-an-hour. Place the pieces of Ash on a dish, add 1 table-spoonful of lemon-juice and a little mace

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