Marinade for Fish

Name: Marinade for Fish
Yield: 6 servings
Ingredients: two carrots, finely chopped; three onions, finely chopped; six shallots, finely chopped; a clove of garlic; a bunch each of sweet herbs; and parsley; and a little butter; 2 pints of cider or any white wine; two dozen peppercorns; two or three cloves; 1 handful of salt

From The encyclopaedia of practical cookery, 1892

Serves 6

This marinade is generally used for boiling fish.

Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 465. The excerpt below is the record exactly as published.

Marinade for Fish. — (1) Finely chop two carrots, three onions, six shallots, and a clove of garlic, put them all into a saucepan, add a bunch each of sweet herbs and parsley, and a little butter, let them cook slowly (sweat) over the lire for a few minutes, then pour in 2 pints of cider or any white wine, the former for preference, and boil for two or three minutes ; next add two dozen pepper- corns and an equal quantity of allspice, two or three cloves, and 1 handful of salt

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