Note 99 — INDEX
Reading edition
No. 99. Fish Collops.—Cut two pounds of fish into small pieces, put bones and trimmings, with a small onion chopped, a tablespoon of butter, pepper, salt and mace in saucepan and make a broth, strain and thicken it. Fry the collops brown, and then stew them gently in the broth fifteen minutes. After dishing them add one teaspoon of walnut catsup and a teaspoon of lemon juice to the gravy, pour over the collops and serve hot, garnish with slices of lemon.