Boiled Fish with Lemon Butter
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 418. The excerpt below is the record exactly as published.
a gallon saucepan, put in the fish, fill up the saucepan with water, and put it on the fire ; when it boils, put it on the side, and let it simmer for five minutes longer. Take out the fish, put it on a strainer to drain, place it on a dish, pour over ^lb. of butter, melted and mixed with the juice of a lemon, surround with a garnish of eight plain-boiled potatoes
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