Escabeche

Ingredients

• two pounds of any white, firm fish
• three tablespoonfuls of oil
• one of vinegar
• a teaspoonful of salt
• one teaspoonful onion juice
• one sliced green pepper
• a sprig of thyme

Method

1. 1

   Parboil fish cut in fillets, place in a salad bowl, and pour over oil, vinegar, salt, cayenne, orange peel, onion juice, bay leaves, green pepper, and thyme.

2. 2

   Mix well and let stand before serving.

3. 3

   Garnish with sliced orange.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 6. The excerpt below is the record exactly as published.

ESCABECHE — Parboil two pounds of any white, firm fish, cut in fillets ; place them in a salad bowl and pour over three tablespoonfuls of oil, one of vinegar, a tea- spoonful of salt, a little cayenne pepper, bits of orange peel cut thin, one teaspoonful onion juice, two bay leaves, one sliced green pepper, and a sprig of thyme ; mix all well and let stand several hours before serving. Garnish with sliced orange. FLOUNDERS A LA MAJOUEZ — Place the fish in a baking-dish of fire- proof ware, with a large tumbler of white wine, two tablespoonfuls of butter and one teaspoonful of salt

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