Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Boiled Fish
From Superior cook book, 1905
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Clean fish, and if large put in cold water to boil, if a small one put in hot water
- Salt well
- garnish with sliced lemon
Method
Clean the fish.
For large fish, boil in cold water; for small fish, boil in hot water.
Once cooked, place on a platter and garnish with sliced lemon.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 5. The excerpt below is the record exactly as published.
Salt well and .set in cool place. Fisli is better fried witli thin slices of salt pork. Put lish i]i fr^dng pan skin n[)perniost. Fillet of Sole in Cases. This recipe was contributed especially for this book l).v "Oscar" of the Waldorf Astoria. Put 1 ieacupful of finely minced ninshrooms into a frying pan with 2 table- spoonfuls 1)1' chopped shallots and 1 tablcspoonful of chopped parsley, add a lump of butter and season with pep])er and salt. Toss tlie above ingredients over the fire until cooked, then put them by until cold. Fillet the soles, ma.-^k one side of them with the aliove niixlure, roll llieui up. secure them with a piece of thread, place tliem between 2 buttered plates and bake ihem. Prei)are some white sauce. Put each fillet into a small paper case, place a small juushroom on the top of each, fill up the cases witli the hot sauce, and serve them at once. "Osc.vu." Boiled Fish. Clean lish. and if large j)ut in cold waVer to boil, if a small out' [)ut in hot water; when cooked place on platter and garnish with sliced lemnn
Cook this with the app: pantry check, scaling, and the assistant.