Broiled Fish
From Durham cook book ..., 1921
Recipe by Mrs. H. E. Seeman.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 42. The excerpt below is the record exactly as published.
BROILED FISH. Take shad or any kind of fish you like, and open down the back and remove bone. Use butter and salt and just a little flour, broil until good and brown. Then use a sauce made of three yolks of eggs, butter the size of an egg, juice of one lemon and one cup boiling Avater, salt and pepper
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