Brown Stewed Fish For Fresh Water Fish
Ingredients
- 2 -3 pound fish
- 1/2 pint water
- 1 onion
- 1 tablespoon oil
- 1 tablespoon vinegar
- two-pennyworth ginger-bread
- one-pennyworth syrup
- 1 lemon
- pepper, to taste
- salt, to taste
Directions
- Peel and cut up the onion, brown it in the oil, put it in the stew-pan with the fish and water, and cook for half an hour.
- Soak the ginger-bread in the golden syrup and vinegar ; when soft, beat it up and add the lemon-juice, pepper and salt.
- Ten minutes before the fish is ready, pour this sauce on to it, and tilt the stew-pan well backwards and forwards.
- Serve cold.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, water, onion, oil, vinegar, ginger-bread, syrup, lemon, pepper, salt
Equipment: measuring cups, measuring spoons, pot, stove
See Also
White Stewed Fish with Balls
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
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Equipment: measuring cups, measuring spoons, pot, stove, knife
German Potato Salad
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
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Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
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Equipment: oven, measuring cups, measuring spoons, knife, skillet, baking pan
Gefilte Fish
Author: Mrs L Friedman
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Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: fish, carrot, onion, celery, salt, pepper, water, egg, bread
Equipment: measuring cups, measuring spoons, knife, stove, pot
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