Barbecue of Fish or Meat

Ingredients

• a tablespoonful of vinegar
• two tablespoonfuls of olive oil
• salt
• pepper
• half a finely chopped peeled shallot
• half an ounce of butter
• two tablespoonfuls of tomato purée
• a little mushroom ketchup
• a few drops of lemon juice

Method

1. 1

   Flake cooked fish or cut cold meat into slices.

2. 2

   Mix vinegar, olive oil, salt, pepper, and shallot; pour over fish or meat and steep for an hour.

3. 3

   Melt butter in a chafing dish, add tomato purée, mushroom ketchup, and lemon juice.

4. 4

   Heat fish or meat thoroughly and serve hot.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.

Barbecue of jfisb or Meat. Flake up some cooked cold fish or cut some cold meat or poultry into slices. Mix a table- spoonful of vinegar with two tablespoonfuls of olive oil, salt, pepper and half a finely chopped peeled shallot. Pour this marinade over the fish or meat and allow it to steep in it for about an hour. Melt half an ounce of butter in a chafing dish, and add to it two tablespoonfuls of tomato pur6e, a little mushroom ketchup and a few drops of lemon juice

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