Boiled Red Snapper with Shrimp Sauce

Ingredients

• Choose a small fish
• Half fill the pan with water
• a little salt, vinegar
• a small onion
• four cloves stuck in it
• half a bay leaf

Method

1. 1

   Scale and draw the fish, wash and wipe it dry.

2. 2

   Boil the water with salt, vinegar, onion, cloves, and bay leaf.

3. 3

   When it boils, add the fish and simmer for about half an hour.

4. 4

   Pour off the water, take off the skin, and serve with shrimp sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 45. The excerpt below is the record exactly as published.

— Boiled Red Snapper— Shrimp Sauce. There should be a proper fish kettle for boiling a fish whole, having a perfor- ated false bottom or drainer, that can be lifted out with the fish upon it when done. Where there is no such article the best substitute is a common milk pan 42 SAN FRANCISCO HOTEL GAZETTE'S of large size. Cover it with another pan that the fish may get steamed if not quite covered. Choose a small fish, scale it, draw, chop off the fins,wash and wipe it dry on a cloth. Half fill the pan with water and put in a little salt, vinegar, a small onion and four cloves stuck in it and half a bay leaf

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