Thicken it with two tablespoonfuls of butter
blended with a little flour. Add two tablespoonfuls
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of butter, a tablespoonful of anchovy paste, and lemon-juice to
season. Strain over the fish and garnish with fresh fried mushrooms
and small white onions sprinkled with sugar and fried brown in
clarified butter.
STEWED BLACKFISH A LA NEWPORT
Cook four pounds of blackfish in Catawba wine and water to cover,
seasoning with parsley and onion, three cloves, salt, and half
a dozen pepper-corns. Boil for half an hour, strain the sauce,
and thicken with two tablespoonfuls of flour browned in butter.
Cook until thick, add two tablespoonfuls of butter and the juice
of half a lemon. Strain over the fish and surround with a border
of baked tomatoes.
BAKED BLACKFISH--I
Put two cleaned blackfish into a buttered baking-pan with one cupful
of Port wine and two cupfuls of water. Add salt, white and red
pepper, grated nutmeg, minced parsley, and sweet herbs to season.
Dot the fish with butter, cover with buttered paper, and bake for
forty-five minutes, basting as required. Take out the fish, strain
the sauce, and put it into a saucepan with two cupfuls of stock.
Thicken with two tablespoonfuls of butter
[Page 68]
blended with an equal quantity of flour, and boil for ten minutes.
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