To Stew Fish

Ingredients

• two sliced onions
• a cup of water
• a cup of wine
• a saltspoonful of pepper
• about half a teaspoonful of salt
• a heaping teaspoonful of flour
• a teaspoonful of butter

Method

1. 1

   Boil onions in water, pour off, add more water, wine, pepper, and salt.

2. 2

   Put in fish and cook for twenty minutes.

3. 3

   Thicken gravy with flour rubbed with butter.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 68. The excerpt below is the record exactly as published.

and half a teaspoonful of salt, being enough for two dozen smelts ; then rolling again in crumbs or meal, and dropping into hot lard. The egg hardens instantly, and not a drop of fat can penetrate the inside. Fry to a golden brown. Take out with a skimmer ; lay in the oven on a double brown paper for a moment, and then serve. Filets of fish are merely flounders, or any flat fish with few bones, boned, skinned, and cut in small pieces ; then egged and fried. To bone a fish of this sort, use a very sharp knife. The fish should have been scaled, but not cleaned or cut FISR. 137 open. Make a cut down the back from head to tail. Now, holding the knife pressed close to the bone, cut carefully till the fish is free on one side ; then turn, and cut away the other. To skin, take half the fish at a time firmly in one hand ; hold the blade of the knife flat as in boning, and run it slowly between skin and flesh. Cut the fish in small diamond- shaped pieces ; egg, crumb, and put into shape with the knife ; and then fry. The operation is less troublesome than it sounds, and the result most satisfactory. The bones and trimmings remaining can either be stewed in a pint of water till done, adding half a tea- spoonful of salt, a saltspoonful of pepper, and a table- spoonful of catchup ; straining the gravy off, and thicken- ing with one heaping teaspoonful of flour dissolved in a little cold water: or they can be broiled. For broiled bones, mix one saltspoonful of mustard, as much cayenne as could be taken up on the point of a penknife, a salt- spoonful of salt, and a tablespoonful of vinegar. A tablespoonful of olive-oil may be added, if liked. Lay the bone in this, turning it till all is absorbed ; broil over a quick fire^ and serve very Jiot. Fish may also be fried in batter (p. 182), or these pieces, ovjllets, may be laid on a buttered dish ; a simple drawn butter or cream sauce (p. 182) poured over them ; the whole covered with rolled bread or cracker- crumbs, dotted with bits of butter, and baked half an hour. A cup of canned mushrooms is often added. To STEW Fish. Any fresh- water fish is good, cooked in this way ; cat- fish which have been soaked in salted water, to take away 138 FISH. the muddy taste, being especially nice. Cut the fish in small pieces. Boil two sliced onions in a cup of water. Pour off this water ; add another cup, and two tablespoon- fuls of wine, a saltspoonful of pepper, and salt to taste (about half a teaspoonf ul) . Put in the fish, and cook for twenty minutes. Thicken the gravy with a heaping teaspoonful of flour, rubbed to a cream with a teaspoonful of butter

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