Boiled Kingfish
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 15. The excerpt below is the record exactly as published.
Boiled Kingfish. Clean the fish, and place it in a fishkettle with enough clear fish broth to cover, and boil slowly. When cooked, strain the fish carefully, slip it on to a folded nap- kin, on a hot dish, garnish with parsley
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