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English Lemon Stewed Fish

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Have washed and scraped clean the nape or head and shoulders of halibut, a shad, or any good firm fish;
  2. cut it up small and lay it in a stew-pan with one pint of water and three or four good sized onions, fried in oil a light brown;
  3. put them on top of the fish with a pinch of cayenne pepper, and a teaspoon of ground ginger, with two teaspoons of salt;
  4. let it all stew gently until it is done;
  5. if there should be too much gravy on it before adding the sauce, take some off.
  6. Prepare two eggs and six good sized lemons, squeezed and strained;
  7. then take some of the gravy from the fish while it is boiling, add it to the lemon, with the two eggs well beaten, and a tablespoon of potato flour;
  8. mix smoothly with some chopped parsley;
  9. when all is well mixed, add it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn;
  10. when it is sufficiently cooked let it stand for an hour and serve it.
  11. Garnish with slices of lemon and parsley.
  12. To be eaten cold.