Broiled Fish
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Careful attention needed to avoid burning.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 32. The excerpt below is the record exactly as published.
Broiled Fish. When fish are to be broiled they should be split down the back, leaving head and tail on. Wash and wipe dry, salt, grease the whole broiler with suet; place the fish
Cook this with the app: pantry check, scaling, and the assistant.