Stewed Cod Fish, in Brown Sauce from Modern Cookery for Private Families by Eliza Acton
Slice the fish, take off the skin, flour it well, and fry it quickly a fine brown; lift it out and drain it on the back of a sieve, arrange it in a clean stewpan, and pour in as much good boiling b...
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Cooking tools:
- Fish spatula
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Pot
- Spatula
- Plate
- Stove
Ingredients
- butter
- pounded mace
- cayenne
- salt
- essence of anchovies
- beef stock
- soy
- brown gravy
- flour
- fish
- lemon
- chili vinegar
- claret
- port wine
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