Cold Boiled Fish and Mayonnaise Sauce
From Practical West African cookery, 1910
The skin should not be taken off until shortly before serving.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 23. The excerpt below is the record exactly as published.
Cold Boiled Fish and Mayonnaise Sauce. (II). Fish cooked in the morning and kept till dinner time must be put in the meat safe and covered with a plate to prevent its drying; for the same reason, the skin should not be taken off till a short time before serving. Place the piece of fish whole upon a dish garnished with rounds of limes or tomatoes
Cook this with the app: pantry check, scaling, and the assistant.