Collaring of Fish

Ingredients

• the whole of the flesh of one side (or of both sides) of a fish
• spices
• finely-shred herbs
• salt
• equal parts of water or standard broth
• vinegar
• bay-leaves
• sweet herbs

Method

1. 1

   Isolate the flesh of the fish, removing head, tail, fins, and bones.

2. 2

   Rub with spices, herbs, and salt.

3. 3

   Roll tightly, tie securely, and wrap in a collaring cloth.

4. 4

   Place in a saucepan with boiling liquor of water or broth and vinegar, spiced with bay-leaves and herbs.

5. 5

   Simmer slowly until done, then cool in the cloth.

6. 6

   Reduce the liquor by boiling, strain, and pour over the fish or serve with a piquant sauce.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 326. The excerpt below is the record exactly as published.

collaring of fish signifies a process which consists in isolating in one piece the whole of the flesh of one side (or of both sides) of a fish, divesting it of head, tail, fins, and ‘J'HIl SPIRU OF COOKERY 5iS bones, rubbing it on both sides with spices, finely-shred herbs, and salt ; rolling it up as tightly as possible, tying it securely with broad tape, putting a collaring cloth around it, placing it in a saucepan in which there is a boiling liquor composed of equal parts of water or standard broth and vinegar, spiced with bay-leaves, sweet herbs

Cook this with the app: pantry check, scaling, and the assistant.