Fish in Tin
From Culinary jottings, 1885
A clove of garlic and lime rind can be added for flavor. For a variation, use multiple types of fish and a mixture of oil, wine, and water instead of broth.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 69. The excerpt below is the record exactly as published.
season them with pepper and salt, cover the bottom of the tin with slices of Bombay onion, dotting in a dozen pepper corns, and two cloves ; put a layer of fillets over the onion, and pepper them with black pepper ; put in now a layer of sliced tomatoes, sprinkle some roughly-chopped curled parsley over them, and a table-spoonful of chopped capsicums ; pour in a little broth made from the fish bones and trimmings, with a glass of chablis, sauterne, or hock
Cook this with the app: pantry check, scaling, and the assistant.