Jewish Boiled Fish

Ingredients

• Clean and season a large fish with salt and pepper
• let cook with i cup of vinegar
• i large onion
• 2 sprigs of parsley
• and 2 of thyme
• I tablespoonful of butler
• yi cup of rai- sins
• i lemon sliced
• i teaspoonful of prepared mustard
• add 3 large pickles chopped
• and ^ cup of sugar

Method

1. 1

   Cook fish with vinegar, onion, parsley, thyme, butter, raisins, lemon, and mustard.

2. 2

   Remove fish, add pickles and sugar, thicken with beaten egg yolks.

3. 3

   Serve hot or cold.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 35. The excerpt below is the record exactly as published.

Jewish Boiled Fish. Clean and season a large fish with salt and pepper and let cook with i cup of vinegar, i large onion, 2 sprigs of parsley and 2 of thyme, I tablespoonful of butler, yi cup of rai- sins, a few cloves, i lemon sliced and i tea- December spoonful of prepared mustard. Let cook until done. Remove the fish ; add 3 large pickles chopped and ^ cup of sugar

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