Stewed Fish

 – Salmon, Halibut, or Cod

put a little
chopped parsley,
a little onion,
a very small piece of ginger &
a little saffron previous dissolved in hot water,
with some pepper & salt
at the bottom of a saucepan.

But the fish in not too small pieces & lay it on them,
then cover with water & cook slowly.

When almost done take yolks of 7 eggs & beat them well,
add to them gradually the juice of 5 Lems (strained)
pour this very slowly over the boiling fish
gently shaking the pan to prevent curdling directly
the sauce thickens it is done


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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