Fish, to dress in Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

for the fish

two or three haddocks or other small fish ↝ Fish, haddock, raw [Finfish and Shellfish Products]

for the sauce

a quart of water ↝ Water, tap [Tap water]
a little spice ↝ Spices, paprika [Spices and Herbs]
anchovy
a bunch of sweet herbs
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
chopped parsley ↝ Parsley, raw [Not included in a food category]
cloves, or onions ↝ Garlic, raw [Vegetables and Vegetable Products]
cloves, or onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut off the heads, tails, and fins, of two or three haddocks or other small fish
stew them in a quart of water, with a little spice and anchovy, and a bunch of sweet herbs, for a quarter of an hour
skim the stewed liquid
Roll a bit of butter in flour
thicken the liquor with the butter and flour mixture
put down the fish into the thickened liquid
stew them with a little chopped parsley, and cloves, or onions

Original Text

Fish, to dress in Sauce.

Cut off the heads, tails, and fins, of two or three haddocks or other small fish; stew them in a quart of water, with a little spice and anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then skim. Roll a bit of butter in flour, and thicken the liquor; put down the fish, and stew them with a little chopped parsley, and cloves, or onions.

Notes

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