To stew FLOUNDERS, PLAICE, or Soles

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Stewing the fish
Thickening the sauce
Optional additions
Instructions (11)
  1. Half fry your fish in three ounces of butter until a fine brown.
  2. Take up your fish.
  3. Add a quart of water to the butter and boil it slowly for a quarter of an hour.
  4. Add two anchovies and an onion sliced.
  5. Put your fish back in and stew them gently for twenty minutes.
  6. Take out your fish.
  7. Thicken the sauce with butter and flour, and give it a boil.
  8. Strain the sauce through a hair sieve over the fish.
  9. Send them up hot.
N.B.
  1. If you choose cockle or oyster-liquor, put it in just before you thicken the sauce.
  2. Alternatively, you may send oysters, cockles, or shrimps in a sauce-boat to table.
Original Text
To stew FLOUNDERS, PLAICE, or Soles. HALF fry your fish in three ounces of but- ter a fine brown, then take up your fish, and put to your butter a quart of water, and boil it slowly a quarter of an hour. with two anchovies, and an onion sliced, then put in your fish again, with a herring, and stew them gently twenty minutes, then take out your fish, and thicken the sauce with butter and flour, and give it a boil, then strain it through a hair sieve, over the fish, and send them up hot.—N. B. If you choose cockle or oyster-liquor, put it in just be- fore you thicken the sauce, or you may send oysters, cockles, or shrimps in a sauce-boat to table.
Notes
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