Friday, April 27, 2018

Fish in Beer Sauce (1949)

  • 5 oz shallots, finely cut and braised in butter
  • 2 oz gingersnap cookie crumbs
  • 1 stalk celery, finely chopped
  • Parsley
  • 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.) 

More "Lost" Beer Recipes
Beer Meat Loaf (1971) Parsnips Stewed in Dark Beer (1627)

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