Braised Fresh Fish
From Twenty lessons in domestic science, 1916
This method conserves nutrients and improves flavor.
Presented as published in 1916. 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 Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 33. The excerpt below is the record exactly as published.
BRAISE FRESH FISH that is sold in slices, such as salmon, halibut, cod, etc., is much the better method of cooking; it conserves the nutriment and improves the flavor, and with certain accompaniments and seasoning is a tasty method Of serving. To braise fish slices, sur- round them in a shallow casserole or sauce pan with a little sliced or canned tomato, sliced onion, green or red pepper, with a sprinkle of bread crumbs and seasoning of salt and pepper. Finish, if desired, with a few slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.