Boiled Fish
From The official handbook for the National Training School for Cookery, 1891
Watch and skim occasionally.
Presented as published in 1891. 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 The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 93. The excerpt below is the record exactly as published.
Boiled Fish. 239 FISH. Lesson No. 14. BOILED FISH. Average cost of the Sauce to be served with boiled fish (about half a pint). INGREDIENTS. d. 1 oz. of butter i \ oz. flour o| Anchovy sauce or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.