Marinade for Fish

Ingredients

• a quarter of a pint of vinegar
• three-quarters of a pint of water
• a sprig of thyme
• an onion in rings
• some cayenne
• salt
• two ounces of butter
• a table-spoonful of flour
• a quarter of a pint of the marinade
• a cupful of water
• a wine-glassful of sherry
• pepper
• grated nutmeg
• a quarter of an ounce of butter
• half a gill more of vinegar

Method

1. 1

   Prepare a marinade by boiling vinegar and water with fennel-leaves, thyme, onion, cayenne, and salt for ten minutes.

2. 2

   Lay in the fish and simmer until done.

3. 3

   For a hot serving, make a sauce with butter, flour, and strained marinade, adding water and sherry.

4. 4

   Season and pour over egg yolk and lemon juice.

5. 5

   For cold serving, strain marinade, add more vinegar, and pour over fish in a dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 899. The excerpt below is the record exactly as published.

Marinade for Fish. — Prepare a marinade by boiling together, in the proportions of a quarter of a pint of vinegar to three-quarters of a pint of water, a few bruised fennel-leaves, a sprig of thyme, an onion in rings, and some cayenne and salt. Siinmer these for ten minutes ; lay in the fish, and simmer until done. Serve hot or cold ; if hot, make a sauce as follows : — Stir together in a stewpan two ounces of butter, and a table-spoonful of flour ; thin it with a quarter of a pint of the marinade, strained, or a cupful of water, and a wine-glassful of sherry. Season with salt, pepper, and grated nutmeg ; when at the boiling point, pour it over the yolk of an egg and the juice of a lemon, into the tureen, stirring well, and adding a quarter of an ounce of butter at the last. If to be sent to table cold, strain the marinade, and when quite cold pom- it, with half a gill more of vinegar

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