Marinated Garfish

Ingredients

• the garfish
• cut the fish into pieces about one inch and a half long
• vinegar
• oil
• pepper
• salt
• sweet herbs
• two or three cloves

Method

1. 1

   Remove the skin from the garfish, cut into pieces, and marinate in vinegar, oil, pepper, salt, sweet herbs, and cloves for an hour or two.

2. 2

   Place in a jar, cover, and cook in boiling water until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 576. The excerpt below is the record exactly as published.

pepper and salt, and mix in some finely-minced vegetables — either salad, green peas, French beans, powdered herbs, or whatever the season affords. Green peas and French beans must be cooked before" they are mixed with the eggs. Make the omelet in the usual way. Time to fry, three or four minutes. Probable cost, 8d., exclusive of the vegetables. Sufficient for four- persons. Garfish. — These fish are not much liked on account of their strong oily taste. The oil, however, lies in the skin, and if it be taken quite oft", the flesh is not to be despised. The garfish may be either boiled, broiled, baked, or stewed, or cooked as follows*. — Take off the skin, cut the fish into pieces about one inch and a half long, and put them into a marinade made of vinegar, oil, pepper, salt, sweet herbs, and two or threo cloves

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