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4 tablespoons butter or margarine Poaching Liquid:
1/2 cup aft-purposeflour 8 cups water
1 teaspoon salt 2 cups dry white wine
1 teaspoon pepper 1 1/2teaspoons dried parsley flakes
1/2 teaspoon oregano (optional) (or 1 tablespoonsnippedfresh parsley)
2 poundsstewing beef, cut in 1 1/2" 1 1/2teaspoons grated lime peel
cubes 8 whole peppercorns
2 medium-size onions roughly chopped 2 bay leaves
8 cups boiling water or stock 1 carrot, cut into 2"pieces
6 carrots, scraped and cut in 1"chunks 1 stalk celery, cut into 2" pieces
6 medium-size baking potatoes_ I small onion, sliced
washed, unpeeled, cut in quarters I whole pan-dressed trout, bass,
2 cloves garlic, peeled and halved whitefish or flounder (up to 12" long) or
1 bay leaf salmon piece
1 cup chopped celery ribsand leaves
1 whole clove For poaching liquid: In Cooker-Steamer,
4 or 5 sprigs parsley combine all ingredients. Heat to boiling.
Soysauce Simmeron setting"4"covered, 15minutes.
Chopped parsley for garnish Place fish in basket. Lower basket into
simmeringliquid.Add moreboiling waterto
Melt butter in Cooker-Steamer on "8". Mix cover fish ifnecessary. Simmeron setting
flour, salt,pepper, andoregano in a paper "4"or "5", covered, until fish flakes easily.
bag. Add beef chunks and shake to coat, Todeterminecookingtime, measurethick-
Brown meat on airsides in butter. Dredge hess offish. Cook fish 9 to 11minutes per
onionsinflourmixtureandaddtomeatand inch of thickness.
brownlightly.Add waterorstock andstir to
scrape airbrownbits from bottom. Reduce 3 to 4 servings perpound.
temperature to "4" and simmer 30 min-
utes.Add carrots and potatoes. Tie gadic,
bay leaf, celery, whole clove, and parsley
sprigsin cheesecloth and add topot. Sim-
mer, covered, for t hour more. Remove
spice bag and discard. Taste for season-
ings:add soysauoetotaste. Serveinsoup
bowtssprinkled with chopped parsley.
6 to 8 servings.
11
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