STEWED COD FISH, IN BROWN SAUCE.

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

Slice the fish, take off the skin, flour it well, and fry it quickly a fine brown ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
as much good boiling brown gravy as will nearly cover it ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
from one to two glasses of port wine
or rather more of claret
a dessertspoonful of Chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
or the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
some cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
as much salt as may be needed ↝ Salt, table, iodized [Spices and Herbs]
an ounce and a half of butter smoothly kneaded with a large teaspoonful of flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a large teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little pounded mace ↝ Spices, mace, ground [Spices and Herbs]

Optional flavorings

good shin of beef stock substituted for the gravy
a teaspoonful of soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
one of essence of anchovies ↝ Fish, anchovy [Fish]
two tablespoonsful of Harvey’s sauce

Instructions (10)

Slice the fish, take off the skin, flour it well, and fry it quickly a fine brown.
Lift it out and drain it on the back of a sieve.
Arrange it in a clean stewpan.
Pour in as much good boiling brown gravy as will nearly cover it.
Add from one to two glasses of port wine, or rather more of claret, a dessertspoonful of Chili vinegar, or the juice of half a lemon, and some cayenne, with as much salt as may be needed.
Stew the fish very softly until it just begins to break.
Lift it carefully with a slice into a very hot dish.
Stir into the gravy an ounce and a half of butter smoothly kneaded with a large teaspoonful of flour, and a little pounded mace.
Give the sauce a minute’s boil.
Pour it over the fish, and serve it immediately.

Original Text

STEWED COD FISH, IN BROWN SAUCE.

Slice the fish, take off the skin, flour it well, and fry it quickly a fine brown; lift it out and drain it on the back of a sieve, arrange it in a clean stewpan, and pour in as much good boiling brown gravy as will nearly cover it; add from one to two glasses of port wine, or rather more of claret, a dessertspoonful of Chili vinegar, or the juice of half a lemon, and some cayenne, with as much salt as may be needed. Stew the fish very softly until it just begins to break, lift it carefully with a slice into a very hot dish, stir into the gravy an ounce and a half of butter smoothly kneaded with a large teaspoonful of flour, and a little pounded mace, give the sauce a minute’s boil, pour it over the fish, and serve it immediately. The wine may be omitted, good shin of beef stock substituted for the gravy, and a teaspoonful of soy, one of essence of anchovies, and two tablespoonsful of Harvey’s sauce added to flavour it.

Notes

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