Baked Chub

Ingredients

• Chub
• 2 table-spoonfuls of vinegar
• a large lump of salt
• a small quantity of fennel
• two or three lumps of butter
• plenty of chopped parsley

Method

1. 1

   Scrape off the scales, remove the gills, clean and wash the fish thoroughly, and put it into a fish-kettle of boiling water with vinegar, salt, and fennel.

2. 2

   Boil slowly until tender, then drain the fish, lay it in a pie-dish, strew chopped parsley over it, put butter on top, and place it in a brisk oven.

3. 3

   After fifteen minutes, take it out, pour the butter from the baking-pan over it, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 353. The excerpt below is the record exactly as published.

Baked Chub. — Scrape off the scales, remove the gills, clean and wash the fish thoroug-hly, and put it into a fish-kettle of boiling water, adding 2 table-spoonfuls of vinegar, a large lump of salt, and a small quantity of fennel. Boil slowly until tender, then take the fish out and drain it well, lay it in a pie-dish, strew plenty of chopped parsley -.over, put two or three lumps of butter

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