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📝 Description
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🥘 Ingredients
Equal quantities of stock No. 105 and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, 1/2 teaspoonful of anchovy sauce.
👨🍳 Method
Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg, and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Perch Stewed With Wine recipe, expecting a fussy dish from a bygone era, but I found myself charmed by its simplicity. The fish was the star, and the aromatics in the stewing liquid were subtle enough to let its natural flavours shine. What surprised me was the anchovy sauce — a tiny amount went a long way in adding depth to the dish. It's perfect for a weeknight cook looking to elevate their meal with minimal effort. Serve it with some crusty bread to soak up the sauce, and you'll have a comforting, yet elegant, dinner on the table in under half an hour.
