Friar’s Fish-in-Sauce

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

(Meg Dods’s Recipe)


  • Red or other trout, or carp, or perch; salt, mixed spices, onions, cloves, mace, black and Jamaica peppercorns, claret


Clean the fish very well; if large, they may be divided or split. Rub them inside with salt and mixed spices. Lay them in the stew-pan and put in nearly as much good stock as will cover them, with a couple of onions and four cloves stuck in them, some Jamaica and black peppercorns, and a bit of mace; add when the fish have stewed a few minutes, a couple of glasses of claret or Rhenish wine, a b