Flavouring Mixture for Fish
From Hilda's "where is it?" of recipes, 1891
Garnish with finely-chopped parsley, radish, lemon, or beetroot.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 29. The excerpt below is the record exactly as published.
FLAVOURING MIXTURE. [F fresh red chillies, three dozen coriander seeds, half an ounce of ground ginger, a few lemon leaves, one ounce of sugar, one quart of good vinegar. Let these ingredients boil up well. Then take the fillets of fish (which have been previously fried a nice brown colour in lard, and well drained), and put them carefully into the boiling mixture of curry, and just let it boil up. This ensures its keeping for months if well corked in small jars. At the Cape the best fish for pickling are "Kabeljon," "Geelbeck," "Roman," etc [Note to Recipe for " Flavouring Mixture '' on p. 72.] (A German Marinade for flavouring Fish. Miss Becker's Recipe.) Ingredients. \ pint of Vinegar. i oz. of Butter. I quart of Water. i doz. Peppercorns A few Bay Leaves. 4 Cloves. I White Onion. A few Allspice. \ oz. of Salt
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