pescatariannut-freeegg-freesoy-free
Baked White Fish (Bordeaux Sauce)
From Original White House Cookbook, 1887
Serves 1
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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 31. The excerpt below is the record exactly as published.
BAKED WHITE FISH. (Bordeaux Sauce.) Clean and stuff the fish. Put it in a baking-pan and add a liberal quantity of butter, previously rolled in flour, to the fish. Put in the pan half a pint of claret, and bake for an hour and a quarter. Remove the fish and strain the gravy; add to the latter a gill more of claret, a teaspoonful of brown flour and a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.