Fish Fricassee

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
for dressing
for stew
to finish
garnish
Instructions (10)
  1. Prepare the fish (soals and flounders) for dressing in the same manner as directed for soals and flounders.
  2. Put the prepared fish into your stew-pan.
  3. To one pound of the fish, add a quarter of a pint of water, a little beaten mace, and grated nutmeg.
  4. Add a small bunch of sweet-herbs and a little salt.
  5. Cover the pan closely and let it boil for about a quarter of an hour.
  6. Remove the sweet-herbs from the pan.
  7. Add a quarter of a pint of good cream, a piece of butter (the size of a walnut, rolled in flour), and a glass of white wine.
  8. Keep shaking the pan constantly in one direction until the fricassee is thick and smooth.
  9. Dish up the fricassee.
  10. Garnish with lemon.
Original Text
THESE must be prepared for dressing in the same manner as directed for soals and flounders; after which put them into your stew-pan. To one pound of the fish put a quarter of a pint of water, a little beaten mace, and grated nutmeg; a small bunch of sweet-herbs, and a little salt. Cover it close, and let it boil about a quarter of an hour. Then take out the sweet-herbs, put in a quarter of a pint of good cream, a piece of butter, the size of a walnut, rolled in flour, and a glass of white wine. Keep shaking the pan all the time one way till your fricassee is thick and smooth; then dish it up, and garnish with lemon.
Notes
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