
White Stewed Fish with Balls
Ingredients
- 3 pound fish
- 2 small onions
- 2 tablespoon sweet oil
- 1 pint cold water
- nutmeg
- ginger
- pepper, to taste
- salt, to taste
- 1 pinch saffron
- 3 lemons, worth of juice
- 1 tablespoon flour
- 2 eggs
- 1 piece cod liver
- chopped parsley
- bread crumbs
Directions
- Chop the onions, stew till tender in the oil in a stew-pan, take out one-third for balls, add the fish and water, season with salt, pepper, ginger and nutmeg.
- When the liquor boils, place the balls (see below) on the top of the fish and cook 1/4 hour, then draw the stew-pan to the side of the fire.
- Mix the flour to a smooth paste with a little cold water in a separate basin, add the lemon-juice, 1 whole egg and 1 yolk beaten, the saffron, and mix all well together.
- Take a pint of the fish-liquor from the stew-pan, add this gradually to the contents of the basin, stirring all the time.
- When thoroughly mixed, pour it back into the stew pan, from which must previously be taken some of the fish-liquor, if there seem too much.
- Tilt the stew-pan backwards and forwards till the sauce has thickened sufficiently.
- Serve hot or cold, with the sauce poured over the fish and balls, and garnish with parsley and slices of lemon.
- To make the balls: chop the cod’s-liver very fine ; add the remainder of the onion chopped fine, parsley, white of egg beaten, pepper, salt, nutmeg, ginger, and sufficient bread-crumbs to make them the right stiffness.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb
Equipment: measuring cups, measuring spoons, pot, stove, knife
See Also
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