Larded Fish

Ingredients

• 3 lbs. fish.
• 2 oz. bacon.
• 4 oz. butter.
• I oz. flour.
• I oz. salt.
• 2 tablespoonsful lemon juice.
• 2 ,, Parmesan cheese.
• I gill Liebig*s Meat Extract stock,
• pint cream.
• I bacon rind.
• Some breadcrumbs.
• I teaspoonful pepper.

Method

1. 1

   Clean and scale the fish.

2. 2

   Make a slit along the back and rub the fish well over with salt.

3. 3

   Cut the bacon into fine strips, roll them in pepper and salt, and lard the fish with them on both sides.

4. 4

   Then pour the lemon juice over the fish and stand it in a cool place for an hour.

5. 5

   After this, place it on a piece of bacon rind in a baking-tin, pour over it some of the stock, and put into a very hot oven, basting frequently with hot browned butter and adding from time to time alternately a little stock and the cream, thickened with an oz. of flour.

6. 6

   When done, sprinkle with grated Parmesan cheese and breadcrumbs, then pour over a little browned butter and leave a few minutes in the oven to get brown before serving.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 23. The excerpt below is the record exactly as published.

Larded Fish.) Pike, Perch or Haddock. For 6 Persons, Time of Preparation : 2 J hours. 3 lbs. fish. 2 oz. bacon. 4 oz. butter. I oz. flour. I oz. salt. 2 tablespoonsful lemon juice. 2 ,, Parmesan cheese. I gill Liebig*s Meat Extract stock, \ pint cream. I bacon rind. Some breadcrumbs. I teaspoonful pepper.

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