Yu Sai (Fish Gills and Stomachs)

Ingredients

• a slice of ham
• three pints of good fish stock
• one pint of good strong chicken broth
• an onion chopped fine
• a small quantity of chopped parsley
• two heads of celery
• one tablespoonful of corn flour
• a quarter pint of milk
• two ounces of oil
• the strained juice of a lemon

Method

1. 1

   Soak ham in boiling water for half an hour, then chop.

2. 2

   Combine with fish stock, chicken broth, onion, parsley, and celery in a saucepan.

3. 3

   Simmer for 15 minutes, boil for 5, then add fish gills and bellies.

4. 4

   Stir in corn flour mixed with milk, boil until thickened, then add oil.

5. 5

   Serve with lemon juice over the gills and rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 49. The excerpt below is the record exactly as published.

Yu Sai. (Fish Gills and Stomachs). Take a slice of ham, pour boiling water over it, and let it soak for half an hour, then cut it up small and put it over the fire in a saucepan with the strained liquor of three pints of good fish stock made from the gills and bellies of white fish; when the latter are cooked put them in a separate pan ; add to the fish stock one pint of good strong chicken broth, an onion chopped fine, a small 101 BANQUETS OF THE NATIONS quantity of .chopped parsley, and two heads of celery ; soy, and pepper to taste. Let this simmer gently for 15 minutes, and then allow it to boil fast for five minutes ; skim and put in the fish gills and bellies, free from all bones, stir constantly; and let it boil up once. Then mix in one tablespoonful of corn flour blended smoothly with a quarter pint of milk ; keep stirring till it boils and begins to thicken, then add two ounces of oil. When the oil is assimilated, lift out the gills, etc., with a skimmer, lay them on a hot dish and keep them covered. When the sauce again comes to the boil take it from the fire and have a beaten egg ready in a cup, beat into it a spoonful or two of the hot sauce, then empty the cup into the saucepan, mixing the egg well in. Pour the sauce or gravy over the gills, etc., and serve at once, adding the strained juice of a lemon

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