Baked Fish
From Artizan recipes, 1896
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 40. The excerpt below is the record exactly as published.
Salt. Fish Liquor. Butter a scollop tin, sprinkle on it a layer of bread-crumbs, then a layer of fish broken up into pieces, some pepper, salt, and bits of butter ; cover this with more bread-crumbs and bits of butter, pour on a little drop of fish-liquor
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