Stewed Catfish

Ingredients

• Catfish
• Chopped shallops
• Chopped parsley
• A pinch of pepper, a tablespoon of brown flower mix
• A tablespoon of butter

Directions

1. Skin, clean, remove the heads, salt, and set aside, as for frying.
2. After two hours arrange them in a saucepan, cover with cold water, and stew gently for half an hour or longer, according to their size.
3. Put into the saucepan a chopped shallot, a bunch of chopped parsley, a little pepper, a tablespoonful of browned flour mixed to a paste with cold water, and a heaping tablespoonful of butter.
4. Boil up once, take out the fish carefully, and lay in a deep dish. Boil up again, pour over the fish, and serve.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023