A Supper Dish

Ingredients

• a three-pound fish
• boil four eggs hard
• wash and chop fine parsley
• cut lemons in two lengthwise

Method

1. 1

   Boil fish wrapped in cloth for thirty minutes.

2. 2

   Prepare eggs, chop yolks and whites separately.

3. 3

   Arrange fish on a platter, surround with yolks and whites, and garnish with parsley and lemon.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 32. The excerpt below is the record exactly as published.

A Supper Dish. Select a three-pound fish, dress, salt and wrap in a thin cloth and boil or put in steamer, salt the water, cook thirty minutes. While this is boiling (if you wish it), boil four eggs hard, say eight minutes, drop them into cold water for one minute, so the yolk outside will not turn green. When cold separate the yolk and whites and chop each separately. Remove the fish to the center of a large platter. Place about four inches of the yolks and then four inches of the chopped whites alternately till you have encircled the fish. Wash and chop fine parsley enough to sprinkle over the whole. Cut lemons in two lengthwise

Cook this with the app: pantry check, scaling, and the assistant.