Fish Steamed
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 77. The excerpt below is the record exactly as published.
Fish Steamed Take a whiting that has been skinned and filleted, dry it. Rub some butter over a soup-plate I' 2 212 COOKERY A LA MODE and put in the fillets, add a few drops of lemon-juice, cover with another plate and stand over a saucepan of boiling water and reverse the plates once whilst cooking, which will take about twenty minutes ; then dish, and when serving pour over the liquor from the soup-plate. Sprinkle a few grains of finely minced parsley
Cook this with the app: pantry check, scaling, and the assistant.