Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Fish Larded and Baked
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Larding is a technique described elsewhere in the cookbook.
A modern interpretation · AI-generated from the original record
Ingredients
- a fish larded and baked
- garnished with mushrooms
- turned vegetables
- garnished with parsley
Method
Cut across the lower edge of the larded portion and then from the center of the back down the larded side.
Serve the larded portion along with some vegetable garnish and sauce, typically accompanied by a bowl of sauce.
Nutrition per serving
4Calories
1 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 37. The excerpt below is the record exactly as published.
FISH LARDED AND BAKED. This cut gives a very good idea of a fish larded and baked, and then garnished with mushrooms, turned vegetables, and parsley. The operation of larding is described elsewhere. To serve the fish, cut across the lower edge of the larded portion, in the direction from i to 2, and then cut from the centre of the back down the larded side, following the Fish larded and baked. dotted lines. Serve the larded portion, and some of the vegetable garnish and the sauce ; usually a bowl of sauce accompanies this dish to the table. BALF LARGE BOILED FISB. This picture represents half a large fish, such as fluke, turbot, or chicken halibut, boiled, and garnished with parsley
Cook this with the app: pantry check, scaling, and the assistant.