Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 101

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Take fine fresh cod, and cut it into slices an inch thick, separated from the bones. Lay the pieces of fish in the bottom of a stew-pan: season them with grated nutmeg; half a dozen blades of mace; a salt-spoonful of cayenne pepper; and a small saucer full of chopped celery; or a bunch of sweet herbs tied together. Add a pint of oyster liquor, and the juice of a lemon. Cover it close, and let it stew gently till the fish is almost done, shaking the pan frequently. Then take a piece of fresh butter the size of an egg; roll it in flour, and add it to the stew. Also, put in two dozen large fine oysters, with what liquor there is about them. Cover it again; quicken the fire a little, and let the whole continue to stew five minutes longer. Before you send it to table, remove the bunch of sweet herbs.

Rock-fish may be stewed in this manner. Fresh salmon also.