Barbel

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Scale, gut, and wash the barbel in vinegar and salt, and afterwards in clear water.
  2. Put the barbel into a stew pan with enough eel broth to cover it.
  3. Add cloves, a bunch of sweet herbs, and a bit of cinnamon to the pan.
  4. Stew gently until the fish is done.
  5. Take the fish out of the stew pan.
  6. Thicken the sauce with butter and flour.
  7. Pour the thickened sauce over the fish.
  8. Serve it up.
Original Text
Barbel. TAKE a large barbel, scale, gut, and wash it in vine- gar and salt, and afterwards in clear water. Then put it into a stew pan, with a sufficiency of eel broth to cover it, and add some cloves, a bunch of sweet herbs, and a bit of cinnamon. Let them stew gently till the fish is done, then take it out, thicken the sauce with butter and flour, pour it over the fish, and serve it up.
Notes
—