Marinade for Cold Boiled Fish

Ingredients

• Left-over cold boiled fish
• salt
• pepper
• 1 or 2 bay leaves
• a little thyme
• vinegar
• olive oil
• an onion

Method

1. 1

   Bone and skin the fish, cutting it in the shape of dice.

2. 2

   Put it in the dish in which it is to be served.

3. 3

   Sprinkle over salt and pepper, cover with a very few thin slices of onion, 1 or 2 bay leaves, a little thyme, vinegar, and olive oil.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 175. The excerpt below is the record exactly as published.

an onion, anchovy, and season to taste. — ^^Mrs. C. D. Kelley, Winnetka, 111. FISH CUTLETS.— Season with salt and pepper 1 pt. of any kind of cold cooked fish, make a little thick cream sauce of milk, butter and flour; when cold form it with the fish into shapes of cutlets. Put the cutlets into cracker crumbs, then into egg and again into crumbs. Fry in hot fat until brown. — Mrs. E. D. Kel- ley, Winnetka, 111. MARINADE FOR COLD BOILED FISH.— Left-over cold boiled fish may be served as a side dish, when it has been put to mariner in the following marinade for 2 or 3 hrs.,- before meal time. Bone and skin the fish, cutting it in the shape of dice. Put it in the disih in which it is to be served. Sprinkle over salt and pepper, cover with a very few thin slices of onion, 1 or 2 bay leaves, a little thyme, vinegar, and olive oil

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