Deviled Fish with Pimientos
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 126. The excerpt below is the record exactly as published.
¥2 cup (V2 can) of DEL MONTE Canned Red Pimientos and 1 small onion. Cut 2 cooked potatoes, 1 cooked carrot and 1 cooked turnip m cubes and mix thoroughly with the pimientos and onion. Pour French dressing over all and allow to stand at least one hour before serving. Serve on lettuce and garnish with long strips of the pimientos. PIMIENTOS AND POACHED EGGS— Heat V2 cup (Vz can) of DEL MONTE Canned Red Pimientos in 1 cup of milk and rub through a strainer. Make a cream sauce by thickening this and pour it into 6 greased ramekins, put a raw egg in each, cover with crumbs, and bake in the oven until eggs are firm and crumbs are brown. CLAM CHOWDER A LA DEL MONTE— Mix 1 can of chopped DEL MONTE Canned Red Pimientos with 1 cup of sliced cooked potatoes and 1 cup of chopped or minced clams. Cut a slice of bacon or fat salt pork into pieces and cook until the fat is tried out, add 1 large onion chopped, and cook until it is yellow; then add 2 cups of thin well seasoned white sauce and the pimientos, potatoes and clams. Cook until thoroughly heated and sierve. DEVILED FISH WITH PIMIENTOS— Mix IVa cups of flaked cooked fish with V2 cup (% can) of DEL MONTE Canned Red Pimientos cut in pieces, and 1 tablespoon of chopped onion. Add to 1% cups of thick well seasoned white sauce and pour into, a greased baking dish, cover with V2 cup of crumbs to which 1 tablespoon of melted butter substitute
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