Ingredients
- a pint of water
- a pint of red wine
- a stick of horse-radish
Directions
GUT and scale your fish, wash and dry them well with a clean cloth, dredge them with flour, fry them ki lard until they are a light brown, and then put them ir\ a stew pan with half a pint of water, and half a pint of red wine, a meat spoonful of lemon pickle, the same of walnut catsup, a little mushroom powder and cayenne to your taste, a large onion stuck with cloves, and a stick of horse-radish; cover your pan close up to keep in the steam; let them stew gently over a stove fire, till the gravy is reduced to just enough to cover your fish in the dish; then take the fish out, and put them on the dish you intend for the table; set the gravy on the fire, and thicken it with flour, and a large lump of butter; boil it a little, and strain it over your fish; garnish them with pickled mush-
68 THE VIRGINIA HOUSEWIFE.
rooms and scraped horse-radish, and send them to tha table.