Fish in Escabeche

Name: Fish in Escabeche
Ingredients: three pounds of bonito or halibut in slices; half a pint of vinegar; Three or four cloves; a bay leaf; a pinch of thyme; a kernel of garlic; a sliced onion; half a teaspoonful of coloring pepper; three tablespoonfuls of good salad oil; a few capers, olives and pickles; Hard boiled eggs may also be used for garnishing.

From Breakfasts and teas, 1907

This dish is invaluable in summer and can be stored in a stone jar for weeks.

Presented as published in 1907. 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 Breakfasts and teas (1907) by Paul Pierce, page 9. The excerpt below is the record exactly as published.

Fish in Escabeche. Take three pounds of bonito or halibut in slices, fry and lay for several hours in a sauce made of half a pint of vinegar, in which the following ingredients have boiled for a few minutes: Three or four cloves, a bay leaf, a pinch of thyme, a kernel of garlic, a sliced onion, half a teaspoonful of coloring pepper, three table- spoonfuls of good salad oil and a few capers, olives and pickles. Hard boiled eggs may also be used for garn- ishing

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