Broiled Bluefish with Butter a la New York
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a fish dish for dinner with cucumber salad or cold slaw.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 148. The excerpt below is the record exactly as published.
Broiled Bluefish with Butter a la New York Poisson bleu grille au Beurre, a la New York Select a nice fresh bluefish; scale and wash well; open in front; re¬ move the main bone and as many of the small bones as can be found ; rub over with some melted butter; sprinkle with pepper and salt; put on a broiler and broil over a hot fire for eight to ten minutes — until golden brown. Turn out on a platter; put plenty of butter on top; put in oven until ready to serve. Place on a hot fish plat¬ ter — skin down and inside of the fish up. Put half a cup melted butter over the fish with some chopped parsley; squeeze some lemon juice over
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