Fish Stewed White

Ingredients

• 1 onion
• oil
• 0.5 pint water
• fish
• pepper
• salt
• mace
• allspice
• nutmeg
• ginger
• 4 egg yolks
• 2 lemons
• 1 teaspoon flour
• 1 tablespoon water, cold
• saffron
• fish liver and roe
• parsley, chopped
• butter, warmed
• bread crumbs
• eggs
• lemon
• parsley

Instructions

1. Chop the onion finely and place it in a stew-pan with a little oil. Cook until the onion becomes brown. Add half a pint of water and place the fish in the pan. Season generously with pepper, salt, mace, ground allspice, nutmeg, and ginger. Let it stew gently until the fish is cooked through.
2. While the fish cooks, prepare the liaison: beat the yolks of four eggs together with the juice of two lemons, a teaspoon of flour, a tablespoon of cold water, and a little saffron. Mix well in a cup.
3. About twenty minutes before the fish will be done, prepare the balls. Take some of the cooked fish, the liver, and roe if available, and beat them finely. Mix with chopped parsley, warmed butter, bread crumbs, and seasoning to taste. Form a paste with eggs and shape into moderate-sized balls. Add these to the stew-pan.
4. When the fish is done, pour the egg mixture into the stew-pan, stirring carefully in one direction until the sauce thickens. Serve hot, garnished with sliced lemon and fresh parsley. This dish is also very nice when cold.