Cheap recipes for fish cookery / prepared by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: Cheap recipes for fish cookery / prepared by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    ful of mushroom ketchup to the sauce, give it a quick boil up, strain it over the fish, and serve very hot. Skate Fricassee (White). Ingredients. One pound Fish. Half-pint Water. Quarter-pint Milk. Mace, Nutmeg, Sweet Herbs. One ounce Butter, one ounce Flour. Teaspoonful of Lemon Juice. Cut up the fish into nice pieces and boil it for a few- minutes (about five minutes) in half a pint of water, with a blade of mace, a bunch of sweet herbs, a little nutmeg, and a little salt. Take out the herbs and the mace, add quarter pint of milk and the butter and flour worked together; stir till the flour is cooked. Add a teaspoonful of lemon juice, and serve. Brown Fricassee. Ingredients. One pound Fish. One ounce Flour. One ounce Butter or Fat. Pepper, Salt, bunch of Sweet Herbj. Blade of Mace, teaspoonful of Lemon Juice. One Onion, half-pint of Fish Stock or Water. Cut up the fish, and roll each piece in a little flour, and fry it a nice brown. Fry one ounce flour in one ounce butter or fat, and stir in a little pepper, ground mace, one onion chopped up, a small bunch of herbs, and a little salt. When this has all fried a good brown, add half-pint of fish stock or water, and stir all together till the flour thickens and is cooked; then strain it, add a teaspoonful of lemon juice or vinegar. Put the pieces of fried fish into this sauce, make all hot together, and serve.