Fish a la Commodore

Ingredients

• a clove of garlic
• six large onions
• six small green peppers
• six large tomatoes
• a tablespoon of butter
• two teaspoons of Lea & Perrins sauce
• one-half wine glass of cooking Sherry

Method

1. 1

   Rub fish with salt and pepper, insert garlic in openings.

2. 2

   Slice vegetables and cover fish with them in a baking pan with oil and butter.

3. 3

   Cook for about one hour, basting frequently.

4. 4

   Add sauce and Sherry halfway through.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 26. The excerpt below is the record exactly as published.

FISH A LA COMMODORE Say you are cooking a six pound bass or some similar fish — do it this way for a change: Rub the fish well with salt and pepper. Don't be afraid [119] THE STAG COOK BOOK to rub. Then open the flesh in three places and insert in each opening a clove of garlic. Next slice six large onions — six small green peppers — and six large tomatoes. Now take your Dutch oven or baking pan and cover the bottom with Mazola oil or olive oil — ^add a tablespoon of butter. When this is hot put in your fish and cover the fish with the sliced vegetables. Salt and pepper the vegetables. Cook until the vegetables are done or about one hour. Baste frequently to avoid scorching the vegetables. To the basting add two teaspoons of Lea & Perrins sauce and one- half wine glass of cooking Sherry

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