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)

Baked Beer Cheesy Fondue (1968)

Parsnips Stewed in Dark Beer (1627)