Marinade for Frying Fish

Name: Marinade for Frying Fish
Yield: 2 servings
Ingredients: every pound of Fish; four tablespoonfuls of oil; the juice of one lemon; a tablespoonful of anchovy vinegar; a few sprigs of parsley; a seasoning of salt and pepper

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

This method helps to enhance the flavor of pond fish.

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 64. The excerpt below is the record exactly as published.

every pound of Fish they allow four tablespoonfuls of oil, the juice of one lemon (or a tablespoonful of anchovy vinegar), a few sprigs of parsley coarsely chopped up, and a seasoning of salt and pepper

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