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STEWED FISH. (Mrs. Lincoln's Boston Cook Book, 1884)
Any dry white fish or fresh-water fish may be stewed, and made into a very palatable and economical dish. Remove the skin, head, and bones from a four-pound fish.
Cover the bones and head with cold water, and cook them for half an hour.
Slice and scald two small onions. Drain, and fry them till yellow, in the fat obtained from a two-inch cube of salt pork. Pour it all into the kettle with the bones.
Cut the fish into pieces two inches square, and season them with salt and pepper. Put them in a clean kettle with a little butter to keep them from sticking, and strain the boiling bone water over them, using just enough to cover.
Add the juice of half a lemon, and when boiling thicken with one heaping tablespoonful of butter and two of flour cooked together. Simmer fifteen minutes. Add salt and pepper to taste, and one tablespoonful each of chopped parsley, and tomato or mushroom catchup, if desired; or add one quart of drained oysters, and simmer till the oysters are plump. A Matelote of fish is the French name for fish stewed with wine.
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