Fish au Court Bouillon

Name: Fish au Court Bouillon
Yield: 4 servings
Ingredients: one onion; one stalk of celery; two or three sprigs of parsley; two tablespoonfuls of salt; six peppercorns; a bay leaf; three cloves; two quarts of boiling water; one pint of vinegar or sour wine

From Mrs. Lincoln's Boston cook book, 1884

Serves 4

Rub fish with salt and lemon juice before simmering in the boiling liquor.

Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 102. The excerpt below is the record exactly as published.

Fish au Court Bouillon. — Fish are improved by cooking in water flavored with vegetables and spices. Mince one onion ^ one stalk of celery., and two or three sprigs of parsley. Fry them in a little butter ; add two tablespoon- fuls of salt., six peppercorns^ a bay leaf^ three cloves^ two quarts of boiling water^ and one pint of vinegar or sour The

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