Recipes > Seafood > To Stew a Rock Fish

To Stew a Rock Fish


  • rock fish that weighs six pounds
  • 1/4 pound of butter
  • 1/2 tea-cup of flour
  • 1 pint of oysters
  • cayenne
  • mace or cloves
  • parsley
  • thyme
  • salt
  • pepper


Rub the fish with salt and pepper, and a little cayenne on the inside; put it in an oval stew-pan. To a fish that weighs six pounds, put a pint of water; when it is about half done; season it well with salt and pepper, and a little mace or cloves; rub the butter in the flour, with a little parsley and thyme; stir this in with the oysters. Serve it with the gravy in the dish. A large fish should be allowed an hour, small ones half an hour.


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