Baked Fish & la Bachel

Ingredients

• a fish of 3 pounds
• 1 tablespoonful salt
• 2 good-sized white onions
• 1/2 lemon
• 1 tablespoonful butter
• 1 teaspoonful caraway seeds
• sufficient vinegar to nearly cover

Method

1. 1

   Clean and cut the fish into 3-inch pieces, season with salt, and let stand for 30 minutes.

2. 2

   Chop onions and slice lemon.

3. 3

   Butter a pudding dish, layer fish, onions, butter, and caraway seeds alternately.

4. 4

   Pour vinegar to nearly cover and bake for about 40 minutes.

5. 5

   Serve in the same dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 141. The excerpt below is the record exactly as published.

Baked Fish & la Bachel. — Procure a fish of 3 pounds, either weakfish, carp, or bluefish, clean and cut into 3-inch pieces, sea- son with 1 tablespoonful salt, and let stand 30 minutes. Chop fine 2 good-sized white onions and cut Ys lemon into slices, remov- ing pits; butter a pudding dish large enough to receive the fish; pat in a layer of the fish pieces, sprinkle over some of the onions, add 1 tablespoonful butter in small pieces and 1 teaspoonful cara- way seeds ; continue in this way in altiCmate layers until all is used, pour over sufiicieht vinegar to nearly cover

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