(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.



  Home   |   Fish Information   |   Seafood Soups   |   FISH RECIPES   |   Shellfish Recipes   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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 - 2017 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.


More Seafood Recipes