H'hitiipi (Filleted)
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 20. The excerpt below is the record exactly as published.
H'hitiipi (Filleted). Parboil the fish; remove the skin carefully, lift tbe bones out gently after having cut the whiting in half, divide the fillets, dip them in beaten-up egg, roll them in flour, and fry a good colour in very hot butter
Cook this with the app: pantry check, scaling, and the assistant.