Back to Old Recipes

Get 10% Off Gift Memberships from! Give the priceless gift of family history and family connections!

Creating an Heirloom: Writing Your Family's Cookbook icon

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl icon

Check out Sur La Table Special Offers!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at

Black Fish, Stewed

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

After the fish are cleaned and prepared, score them, and fill the incisions with a mixture of bread and butter, pepper, salt, and parsley. Put them into a pint of water, and let them stew twenty minutes; the pour over them half a bottle of claret, and stew them ten minutes longer. This quantity of wine is proper for two fish about three pounds each. If you choose you may add butter to the wine.

From Portmeirion Compleat Angler Tableware Collection

Back to Old Pennsylvania News

Back to Old Recipes


God Bless America!

Try FREE with a 14-Day Free Trial!

Copyright 2000-2013 by - Historic Newspapers Online - Always FREE!  All rights reserved.