Stewed Ling

Ingredients

• about 1lb. of Ling
• 1 breakfast-cupful of stock
• j, table spoonful of flour
• a small stick of celery
• a small onion
• a small piece of lemonqieel
• a few peppercorns

Method

1. 1

   Fry the Ling slices in a warm frying pan until browned.

2. 2

   Remove and fry celery and onion.

3. 3

   Add stock, flour, lemon peel, parsley, mace, and peppercorns.

4. 4

   Bring to boil, add fish, and simmer until done (15-20 minutes).

5. 5

   Serve with strained liquor and garnish with hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 345. The excerpt below is the record exactly as published.

about 31b. of Ling, cut the flesh into fillets, and put the bones into a stewpan with any other fish-bones that are obtainable; add also 61b. of leg of beef, cover with water, and boil. Add two each of onions, carrots, and turnips cut in pieces, also a few allspice, and continue to boil until all the goodness is extracted. Put jib. each of butter and lean ham into a stewpan on the tire, put in a little each of basil, marjoram, parsley, and thyme, let them sweat until cooked, and then add suili- cient flour to thicken the soup. When the soup is ready, strain it into the pan with the flour, mix until smooth, and boil for an hour. Strain through a very line sieve, add 1 or 2 wineglassfuls of Madeira, and salt, pepper, and cayenne to taste. Cut the fillets of Ling into pieces about lin. square, having first removed the skin, fry them in butter, seasoning with salt and pepper, drain them free from fat, put them into a tureen, pour over the sou]), and serve. A few oysters added with their liquor are an improvement. Stewed Ling. — Have ready a frying pan warm cn the fire ; into this put about lib. of Ling, cut up into slices and well rubbed with flour, and fry until well browned. Piemove this to the side of the pan and in it fry a small stick of celery and a small onion cut into slices or p eces ; put these into a saucepan with 1 breakfast-cupful of stock ; mix in j, table spoonful of flour, and add a small piece of lemonqieel, one or two sprigs of parsley, a blade of mace, a few peppercorns

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