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through a sieve to remove all lumps, i. e., make it smooth. If it is too thick, add some cream or milk and pour it on the fish or serve it extra.
Remarks: This preparation is very fine. A little meat extract makes the sauce look more delicate.
No. 3—FISH STEAMED OR STEWED IN RED WINE GRAVY.
Any one of the varieties named in No. 1.
Quantity for 6 Persons.
- 3½–4 lbs. of fish
- Salt
- ⅛ lb. of butter
- 3 tbsps. of flour
- 1 pt. of water or bouillon
- 1 pt. of red wine
- 1 tsp. of meat extract
- ½ onion, sliced
- 3 slices of lemon
- ½ carrot, sliced
- Small piece of celery root
- 1 small piece of parsley root
- 6 pepper-corns
- 2 cloves
- 2 bay-leaves
- 1 tbsp. of sugar
Preparation: The fish is dressed, washed, dried, salted inside and outside and left in a cold place for 1½ hours. The gravy is then prepared. Brown the butter and flour and mix in all the ingredients, also red wine ; add water or bouillon and cook slowly 1½ hours and strain. It must be smooth and palatable.
Rub the salt off, put the fish into a porcelain or earthen dish in which the ounce of butter has been melted and roast in the oven for 10 minutes, basting frequently with the butter. After this, pour the gravy over it and stew the fish uncovered in the oven for ½ hour.
Remarks: The pan or dish should not be much larger than the fish, so that this is well covered with the gravy. Both fish and gravy are served on the same hot platter.
No. 4–BROILED OR ROASTED FISH.
Any one kind named in No. 1.
Quantity for 6 Persons.
- 3½–4 lbs. of fish
- Salt, flour
- ½ cup of roll crumbs
- ¼ lb. of butter
- 1 beaten egg
Preparation: The fish is dressed, washed and dried, then ripped lengthwise into two halves and the bones removed. Then salt, dredge with flour, dip into beaten egg and roll in bread crumbs. Drip melted butter on the fish, place into a flat pan and roast or bake in the oven, basting with melted butter. Serve with brown butter gravy and garnish with lemon slices.
