Stewed Garfish

Preparation info

  • 4

    helpings

    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About

    Ingredients

    • 2 medium-sized garfish
    • 1 pt. stock or water
    • 1 onion

    Method

    Remove the skin, which would impart a disagreeable oily taste to the dish, and cut the fish into pieces in. long. Bring the stock or water to simmering point, put in the fish, onion (sliced), herbs, mace, cloves, a little salt and pepper and simmer gently for 20 min. Meanwhile melt the butter in a s