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Russian Stewed Fish

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

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 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). 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.

Russia. Associated with Russia by a demonym leading its title: Russian (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. Cut a white fish into pieces and salt well;
  2. let stand.
  3. Then cut 1 onion and 1 clove of garlic in thin slices;
  4. fry in 1 tablespoonful of butter.
  5. Stir in 1 tablespoonful of flour until brown.
  6. Then fill the pan with water and let boil.
  7. Add 1 teaspoonful of celery seed, 1 bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of paprica and salt to taste.
  8. Let boil.
  9. Add the fish to the sauce;
  10. sprinkle with black pepper and ginger and let cook until done.
  11. Remove the fish to a platter.
  12. Beat the yolks of 2 eggs with a little water and stir in the sauce with some chopped parsley.
  13. Let get very hot and pour over the fish.
  14. Garnish with lemon slices and sprigs of parsley.