Brown Stewed Fish For Salmon and Other Rich Fish
Ingredients
- 4 mackerel or herring
- 3/4 pint porter
- 2 Spanish onions
- ground ginger
- nutmeg
- allspice
- ground cloves
- pepper, to taste
- salt, to taste
- 3 lemons, worth of juice
- 2 teaspoon vinegar
- 1/2 pound real black treacle
Directions
- Stew a crust of bread and the onions in the porter when tender, take out the crust, and put in the fish with the spice, lemon-juice, vinegar, pepper and salt.
- When the fish is nearly cooked, add the treacle gradually, cook 3 minutes, and serve cold with slices of lemon between bunches of scraped horse-radish.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: herring, porter, onion, ginger, nutmeg, allspice, clove, pepper, salt, lemon, vinegar, treacle
Equipment: measuring cups, measuring spoons, pot, stove
See Also
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Source: The Economical Jewish Cook (1897-01-01)
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Equipment: measuring cups, measuring spoons, knife, baking dish, oven
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Equipment: measuring cups, measuring spoons