Bluefish A L’Italienne

Ingredients

• 4-pound bluefish
• 3 tablespoons mushroom liquor
• Salt and pepper
• 3 tablespoons cooking wine
• 4 onion, finely chopped
• 8 mushrooms, finely chopped

Method

1. 1

   Split and bone fish, put on buttered fish sheet or oven-proof platter, and sprinkle with salt and pepper and other ingredients.

2. 2

   Add enough water for basting.

3. 3

   Bake for 45 minutes in moderately hot oven (375° F.), basting 5 times.

4. 4

   Serve with Brown Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 87. The excerpt below is the record exactly as published.

BLUEFISH A L’ITALIENNE 4-pound bluefish 3 tablespoons mushroom liquor Salt and pepper (cook stems in water) 3 tablespoons cooking wine 4 onion, finely chopped 8 mushrooms, finely chopped

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