Dubois' Receipt for Boiling Fish
From The easiest way in housekeeping and cooking, 1881
Wine can be used instead of vinegar, and the mixture can be reused several times.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 68. The excerpt below is the record exactly as published.
Dubois' receipt for boiling will be found exceedingly nice, and much less trouble than the name applied by professional cooks to this method — au court bouillon — would indicate. It is as follows : — Mince a carrot, an onion, and one stalk of celery, and fry them in a little butter. Add two or three sprigs of parsley, two tablespoonfuls of salt, six pepper-corns, and three cloves. Pour on two quarts of boiling water and one pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.