Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


(Modern Cookery, 1845)

Take the fish from the bones, and cut it into inch and half squares; lay it into a stewpan with sufficient hot water to barely cover it; sprinkle some salt over, and boil it gently until it is about half cooked.

Lift it out with a fish-slice, pour the liquor into a basin, and clear off any scum which may be on it.

Should there be three or four pounds of the fish, dissolve a quarter of a pound of butter in a stewpan, and when it has become a little brown, add two cloves of garlic and a large onion finely minced or sliced very thin; fry them until they are well coloured, then add the fish; strew equally over it, and stir it well up with from two to three tablespoonsful of Bengal currie powder; cover the pan, and shake it often until the fish is nicely browned; next add by degrees the liquor in which it was stewed, and simmer it until it is perfectly done, but not so as to fall into fragments.

Add a moderate quantity of lemon-juice or chili vinegar, and serve it very hot.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.