Fish au Gratin

Ingredients

• any medium-sized fish
• 2 ozs. bread-crumbs
• 2 ozs. butter
• some chopped onion
• some parsley
• pepper and salt
• The yolk of an egg
• a dessertspoonful of Harvey’s sauce
• the same of Worcestershire sauce
• a wineglass of sherry
• some cayenne pepper

Method

1. 1

   Clean fish and place in a shallow dish.

2. 2

   Cover with a mixture of bread-crumbs, butter, onion, parsley, pepper, and salt.

3. 3

   Bake for 20 minutes.

4. 4

   Mix egg yolk, sauces, sherry, and cayenne pepper; pour over fish and return to oven for a few minutes.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 60. The excerpt below is the record exactly as published.

Fish au Gratin, — The following (Miss Leisching’s) recipe for fish au gratin is good for any medium-sized fish, such as pangar, or haarders (Cape herrings), which are caught on the Muizenberg beach, or “White Stump Nose.'’ After having washed and cleaned any of these fish, put it in a shallow pan or enamelled dish, and cover it with 2 ozs. bread-crumbs, 2 ozs. butter, some chopped onion and parsley, pepper and salt, all well mixed ; put a little as stuffing for the fish, and sprinkle the remainder over. Put it in a warm oven for twenty minutes, and make the following sauce : — The yolk of an egg, a dessertspoonful of Harvey’s sauce, and the same of Worcestershire (or tomato) sauce, a wineglass of sherry and some cayenne pepper

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