Fish in Aspic

Ingredients

• 2 lbs. eel or salmon (of the {({Mother fish reckon 3 lbs.)
• I oz. gelatine
• Soup herbs (carrots, celery, parsley root)
• pint best vinegar
• 3 oz. onions
• A few peppercorns

Method

1. 1

   Clean fish, cut into pieces, and boil in water with soup herbs, salt, peppercorns, and vinegar.

2. 2

   Remove bones when cooked and arrange in a buttered mould.

3. 3

   Add gelatine to stock, clear with egg and eggshells, and strain onto fish in the mould.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 25. The excerpt below is the record exactly as published.

Fish in Aspic.) Gurnet, Pike, Eel, Salmon, Haddock. For 6 Persons, Time of Preparation : \\ hour. 2 lbs. eel or salmon (of the {({Mother fish reckon 3 lbs.). 2\ pints vegetable stock. I oz. gelatine. Soup herbs (carrots, celery, parsley root). \ pint best vinegar. 3 oz. onions. A few peppercorns

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