Baked Fish
From Wholesome cookery, 1887
Can be cooked a day in advance and warmed up.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 65. The excerpt below is the record exactly as published.
Baked Fish. Have one of the brown French baking-dishes. See that the hole in the lid is clear. Take 2 pounds of fish, either cod, haddock, whiting, sole, or a variety of each, a few scallops, or a small lobster; remove all bones and shell ; place the fish in layers in tlie dish, with layers of sliced tomatoes (2 good-sized), sliced Spanish onion (1 small one), a pinch of curry powder, 1 wine-glassful of light red or light white wine, half a pint of stock
Cook this with the app: pantry check, scaling, and the assistant.