Aspic of Fish
From The complete Indian housekeeper & cook, 1898
Serve with mayonnaise or mousse sauce.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 170. The excerpt below is the record exactly as published.
Aspic of Fish. — This may be made of any cold fish, and is an excellent way of dressing tinned fish. It requires a very clear jelly, which is best made with either gelatine or the fish bones, as any taste of meat is fatal. The jelly should only be flavoured with salt, pepper, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.