To Stew Fish

 

Ingredients

• One pound of butter
• Two blades of mace
• Ten cloves
• Cinnamon
• Flour
• Vinegar
• Red pepper
• Salt
• Water
• One pint of port wine
• Gravy
• Lemon or horse radish

Directions

1. Clean fish by pouring vinegar over it in a dish.
2. Place butter into frying pan and make hot.
3. Put fish into pan and remain over fire for six minutes.
4. Place fish into kettle and stew.
5. Sprinkle flour into pan, put over fire for three minutes, then pour over fish.
6. Roll one pound of butter in flour, then place over fish 
7. Add two blades of mace, ten cloves, cinnamon, red pepper, and salt. 
8. Add enough water to keep from burning while over a slow fire to stew. 
9. When half done, add pint of port wine 
10. When done, put in dish, pour gravy over it, garnish with lemon or horse radish

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021