Stewed Garfish

Preparation info

  • 4


    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About


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


    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