pescatariangluten-freeegg-freesoy-free
Broiled Whitefish
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 400. The excerpt below is the record exactly as published.
BROILED WHITEFISH. It should be scaled, drawn and wiped dry with a cloth ; water should not be allowed to touch it after being taken, and, like the blue-fish of the sea, the sooner cooked after being caught the better. Broil over a quick fire of live coals until a light brown ; then bathe with good sweet butter and serve hot. Sauce : three tablespoonfuls of butter, red and black pepper to suit the taste, one-half cup each of tomato and walnut catsup, two teaspoonfuls mustard, salt to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.