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].