To be made of New River cat-fish
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- a pint of water
- 1 cup of cream
- one teaspoonful mustard
- one-half teacupful walnut catsup
- 1 onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash the fish in warm water, put it on in just water enough to cover it, boil until tender or until the bones will slip out;
- take out the largest bones, chop up the fish, put it in a stewpan with a pint of water, a large lump of butter.
- 1 cup of cream, pepper and not much salt.
- 1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.
- Stew until quite thick, garnish with sliced lemon and serve hot.--Mrs.
- P.
- W.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board