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Broiled Pompano with Cucumber Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Cucumber juice must be used cautiously due to medicinal properties.
Presented as published in 1885. 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
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As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 121. The excerpt below is the record exactly as published.
e. BROILED POMPANO, CUCUMBER SAUCE. Have the fish scaled, drawn, and thoroughly washed in cold water ; score it to the bone on both sides, making three 212 PRACTICAL AMERICAN COOKERY. or four cuts across the fish j season it Ughtly with salt and pepper, place it between the bars of a buttered double wire gridiron, and quickly broil it over a hot fire for about five minutes on each side, or until the flesh begins to cleave from the bones. Serve it on a hot platter, with a tablespoonful of butter spread over it, and a little salt and pepper dusted on it. Pompano is excellent when fried or boiled. CUCUMBER SAUCE. Cucumber sauce is delicious with broiled pompano ; it is made by adding a Very little juice squeezed from grated cucumber, or the cucumber
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