Filleted Gurnet and Rice Portugaise
From The victory cookery book, 1918
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 19. The excerpt below is the record exactly as published.
Filleted Gurnet and Rice Portugaise Materials —The fillets of 2 gurnets, | 1 chopped onion, 1 chopped tomato, a little _ chopped parsley, a bunch of herbs, a little | oil, 1 gill of rice (carefully picked over), 1 tablespoonful of vinegar or lemon juice, | salt and pepper, a little water. Method.—Fry the onion in a little oil, add the tomato, parsley and herbs. Place the fillets of gurnet, preferably small ones, on this bed of vegetables, and cover with water and either vinegar or lemon juice. Season with salt and pepper, and steam the fish until nearly cooked. Remove the fillets and stir the rice into the liquid, which should cover it well. Rearrange the fillets on the top, cover with a paper and the lid, 72 THE VICTORY COOKERY BOOK and. cook for 20 minutes. Take the fillets carefully out, remove the herbs, and lightly mix the rice with a fork, and then dish up, — arranging the fillets neatly on the top. Baked Filleted Whiting with Potatoes Materials.—Fillets of whiting, a few sliced _ cooked potatoes, a little salt, pepper and | nutmeg, juice of a lemon, melted butter © sauce (see p. 46), a little oil or fat, a little | chopped parsley
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