Lemon Fish

Ingredients

• Take a white fish
• 1/4 cup of butter
• 1 onion
• 1 tablespoon dry mustard
• about 2 cups vinegar
• yolks of 5 eggs
• juice of 3 lemons
• cayenne and salt again if necessary
• cayenne and salt again if necessary
• Add chopped parsley

Method

1. 1

   Cut fish into pieces and salt briefly.

2. 2

   Simmer butter and onion for 10 minutes without browning.

3. 3

   Mix mustard and vinegar, add to butter and onions, then add enough water to cover fish.

4. 4

   Cook fish uncovered for 15 minutes.

5. 5

   Mix egg yolks with lemon juice, pour ladle of gravy over yolks, then pour yolk mixture over fish without boiling.

6. 6

   Shake until thickened, then add parsley.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 11. The excerpt below is the record exactly as published.

Lemon Fish. Take a white fish and cut in pieces; salt a few moments, and in the meantime put |4 cup of butter and 1 onion cut in thin slices in saucepan and simmer about 10 minutes, but do not brown. While this is simmering, take 1 tablespoon dry mustard and about 2 cups vinegar, mix, and add to butter and onions, and add water enough to cover the fish; cayenne and salt again if necessary; then add fish and cook uncovered about 15 minutes. Take the yolks of 5 eggs, mix well and add juice of 3 lemons. When fish is cooked, take a ladle of the gravy and pour slowly over the eggs (leaving fish in pot) ; pour egg mixture over the fish, but not while boiling; then shake the whole thing until it thickens, but it must not boil. Add chopped parsley

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