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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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RECIPES SUITABLE FOR ANY TYPE OF FISH:

  ANY FISH
  Fish a La Creme (1884)
  Baked Fish Directions (1884)
  Baked Fish #1 (1884)
  Baked Fish #2 (1884)
  Small Baked Fish in Crust (1884)
  Baked Fish with Sardelles (1903)
  Fish Balls (1896)
  To Boil Fish (1858)
  Boiled Fish (1884)
  To Broil Fish (1858)
  Broiled Fish (1884)
  Broiled Fish (1903)
  Crimped Fish
  Fish Croquettes (1896)
  Filled Fish (1903)
  To Fry Fish (1858)
  To Fry Fish (1861)
  Fried Fish (1884)
  Fish Hash (1896)
  Indian Curried Fish (1845)
  Planked Fish (1903)
  Potted Fish (1884)
  Fish Pudding, Hollandaise (1903)
  Remnants of Cooked Fish (1884)
  Fish Roes, Fried (1884)
  To Prepare Salt Fish (1884)
  Salt Fish and Ackees (1893)
  Salt Fish Balls (1884)
  Scalloped Fish in Ramikins (1903)
  Sour Fish (1903)
  Stewed Fish (1884)
  Turban of Fish (1896)

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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