To Stew Perch
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
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A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860).
Project Gutenberg eBook #12519.
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
1
1 ingredient
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a gill of wine
Cook safely
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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
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- Lay the perch in a deep pan with the heads on;
- sprinkle salt, pepper, and a little chopped onion over each layer;
- when they are all in, take as much water as will be sufficient to fill the pan less than half full;
- add a gill of wine, one of catsup, a little lemon pickle and spice;
- cover the pan, and let it stew gently till done;
- take out the fish without breaking, put them in a deep dish, pour the gravy on, and neatly turn them out.
Cookware for this recipe
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Baking dish
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Chef's knife
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Cutting board
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Spatula