To stew Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder.—No. 158

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (17)

Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
half a pint of claret or port wine
a quart of good gravy (No. 329) ↝ Gravy, NFS [Dips, gravies, other sauces]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
a dozen berries of black pepper ↝ Spices, pepper, black [Spices and Herbs]
the same of allspice ↝ Spices, allspice, ground [Spices and Herbs]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bit of mace ↝ Spices, mace, ground [Spices and Herbs]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
essence of anchovy ↝ Fish, anchovy [Fish]
mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
a little Chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]

For serving plain boiled fish

No. 261, or No. 264, for sauce

For dredging before stewing

flour ↝ Flour, 00 [Cereal Grains and Pasta]

For stuffing

No. 374, or some of the stuffings following

Instructions (13)

When the fish has been properly washed, lay it in a stew-pan.
Add half a pint of claret or port wine, and a quart of good gravy (No. 329).
Add a large onion, a dozen berries of black pepper, the same of allspice, and a few cloves, or a bit of mace.
Cover the fish-kettle close, and let it stew gently for ten or twenty minutes, according to the thickness of the fish.
Take the fish up, lay it on a hot dish, cover it up.
Thicken the liquor it was stewed in with a little flour.
Season it with pepper, salt, essence of anchovy, mushroom catchup, and a little Chili vinegar.
When it has boiled ten minutes, strain it through a tamis, and pour it over the fish.
If there is more sauce than the dish will hold, send the rest up in a boat.

Observations

The river trout comes into season in April, and continues till July; it is a delicious fish; those caught near Uxbridge come to town quite alive.
The eels and perch from the same water are very fine.

Notes on Preparation

These fish are very nice plain boiled, with No. 261, or No. 264, for sauce.
Some cooks dredge them with flour, and fry them a light brown before they put them on to stew, and stuff them with No. 374, or some of the stuffings following.

Original Text · last edited 5 days ago

To stew Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder.—No. 158. (See also No. 164.)

When the fish has been properly washed, lay it in a stew-pan, with half a pint of claret or port wine, and a quart of good gravy (No. 329); a large onion, a dozen berries of black pepper, the same of allspice, and a few cloves, or a bit of mace: cover the fish-kettle close, and let it stew gently for ten or twenty minutes, according to the thickness of the fish: take the fish up, lay it on a hot dish, cover it up, and thicken the liquor it was stewed in with a little flour, and season it with pepper, salt, essence of anchovy, mushroom catchup, and a little Chili vinegar; when it has boiled ten minutes, strain it through a tamis, and pour it over the fish: if there is more sauce than the dish will hold, send the rest up in a boat.

The river trout comes into season in April, and continues till July; it is a delicious fish; those caught near Uxbridge come to town quite alive.

The eels and perch from the same water are very fine.

Obs.—These fish are very nice plain boiled, with No. 261, or No. 264, for sauce; some cooks dredge them with flour, and fry them a light brown before they put them on to stew, and stuff them with No. 374, or some of the stuffings following.

Notes

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