- 5 oz shallots, finely cut and braised in butter
- 2 oz gingersnap cookie crumbs
- 1 stalk celery, finely chopped
- Salt to taste
- Bottle of beer
Put fish in kettle and add the shallots, celery, gingersnap crumbs, parsley, and salt. Cover the whole with a bottle of beer, and cook slowly until done.
To prepare a sauce, use the fish broth cooked down to 2/3 of its volume, and put through a sieve. Add 5 ozs butter, beaten slightly, and pour over fish when served.
(Origin - "The Storz Cookbook" compiled by Arthur C Storz of the Storz Brewing Co. of Omaha, Nebraska. 1949.)
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