Perch Stewed with Wine

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Scale the fish and take out the gills, and clean them thoroughly.
  2. Lay them in a stewpan with sufficient stock and sherry just to cover them.
  3. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender.
  4. When done, take out the fish, strain the liquor.
  5. Add a thickening of butter and flour, the pepper, nutmeg, and the anchovy sauce.
  6. Stir it over the fire until somewhat reduced, when pour over the fish, and serve.
Original Text
PERCH STEWED WITH WINE. 294. INGREDIENTS.—Equal quantities of stock No. 105 and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, 1/2 teaspoonful of anchovy sauce. Mode.—Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg, and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve. Time.—About 20 minutes. Seasonable from September to November.
Notes
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