To fricasey it brown

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the fish
For the sauce
Garnish
Instructions (7)
  1. Take your fish as above, flour it and fry it of a fine brown, in fresh butter.
  2. Then take it up, lay it before the fire to keep warm.
  3. Pour the fat out of the pan, shake in a little flour, and with a spoon stir in a piece of butter as big as an egg, stir it round till it is well mixed in the pan.
  4. Then pour in a quarter of a pint of water, stir it round shake in a very little beaten pepper, a little beaten mace, put in an onion, and a little bundle of sweet herbs, an anchovy, shake it round and let it boil.
  5. Then pour in a quarter of a pint of red wine, a spoonful of catchup, a little juice of lemon, stir it all together and let it boil.
  6. When it is enough, take out the sweet herbs and onion, and put in the fish to heat.
  7. Then dish it up, and garnish with Lemon.
Original Text
To fricasey it brown. TAKE your fish as above, flour it and fry it of a fine brown, in fresh butter; then take it up, lay it before the fire to keep warm, pour the fat out of the pan, shake in a little flour, and with a spoon stir in a piece of butter as big as an egg, stir it round till it is well mixed in the pan, then pour in a quarter of a pint of water, stir it round shake in a very little beaten pepper, a little beaten mace, put in an onion, and a little bundle of sweet herbs, an anchovy, shake it round and let it boil; then pour in a quarter of a pint of red wine, a spoonful of catchup, a little juice of lemon, stir it all together and let it boil. When it is enough, take out the sweet herbs and onion, and put in the fish to heat. Then dish it up, and garnish with Lemon.
Notes
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