To stew Fish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For the stew
Optional for carp or tench
For serving
Instructions (7)
  1. Add to some cullis a few chopped eshallots, anchovies, a bay leaf, horseradish scraped, a little quantity of lemon peel, and some red port;
  2. season it well with cayenne pepper, salt, and juice of lemon;
  3. when it boils let it be of a proper thickness, and strain it to the fish;
  4. then stew it gently, and serve it up in a deep dish with the liquor, and fried bread round it.
For Carp or Tench
  1. If carp or tench, some of the hard roe mixed in batter and fried in pieces.
Other Roes and Fish
  1. The roes likewise of different fish may be stewed in the same manner, and served up as a dish of themselves.
  2. Eels, soles, or other fish may be done the same way.
Original Text
To stew Fish. Add to some cullis a few chopped eshallots, anchovies, a bay leaf, horseradish scraped, a little quantity of lemon peel, and some red port; season it well with cayenne pepper, salt, and juice of lemon, and when it boils let it be of a proper thickness, and strain it to the fish; then stew it gently, and serve it up in a deep dish with the liquor, and fried bread round it. If carp or tench, some of the hard roe mixed in batter and fried in pieces. The roes likewise of different fish may be stewed in the same manner, and served up as a dish of themselves. Eels, soles, or other fish may be done the same way. [26]
Notes
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