Recipe history & notes
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Braised Fish (Halva) is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – Braised Fish (Halva)
- 2 fish (halva)
- salt
- bacon
- onion
- carrots
- flour
- meat broth
- vinegar
- lemon peel
- pepper
- cream
- dough (for border)
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# Braised Fish (Halva) (1842)
## Faithful Translation into Modern English
Take two or three fish (halva), clean them and arrange them neatly, salting them, and place at the bottom of the pan a few slices of bacon, onion cut in slices and carrots likewise; place the fish on top and let them sit braised until browned; then remove them and put a little flour in the same pan and stir until it browns; then add meat broth and a little vinegar, a little lemon peel, whole pepper and let it boil well; then strain it through a sieve and add a little pepper, two spoonfuls of cream and put it back on the fire inside, and let it boil well; and making around them a ring of dough, serve at table.
Cook’s advice
# Modern Tips (not part of the original text)
- Bake the fish covered at 180°C until fully cooked.
- Reduce the sauce until lightly velvety.
- Use finely grated lemon zest for freshness.
Additional notes
# Historical and Language Notes
- “Înădușită” indicates slow, covered braising.
- “Halva” refers to fish, not the dessert.
- The sauce is thickened with flour and flavoured with vinegar and lemon peel.
- “Hamt” likely refers to a decorative ring of dough for presentation.