Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of garlic
- a wineglassful of madeira
- one onion
- two tablespoon- fuls of flour
Directions
Take one onion, cut very fine, have lard quite hot in a good-sized stewpan, drop the onion in and let it fry brown, dust in two tablespoon- fuls of flour ; as soon as it is brown pour in boiling water. Season the gravy with salt, black and red pepper and a piece of garlic. Have a good-sized fish cut in half, put it in the stewpan, having enough gravy to cover it. Let it cook slowly, merely simmering, and keep well cov- ered. When ijie fish is most done add a tumblerful of claret wine and a wineglassful of Madeira. Do not stir it — just shake until it mixes ; let simmer a few minutes and it is ready to serve. Take the fish up as whole as possible and put on dish. Pour gravy over it and garnish with thin slices of lemon and sprigs of parsley and celery.