Paper-Bag Cooked Fish with Vegetables

Ingredients

• one small onion
• half a small turnip
• a small carrot
• as much salted water as may be required to well moisten the fish (half to three-quarters of a pint)
• some chopped parsley
• sections of lemon

Method

1. 1

   Trim the fish and wipe it thoroughly.

2. 2

   Peel and slice the onion, turnip, and carrot into julienne strips.

3. 3

   Put the fish with the vegetables in a buttered paper-bag, add salted water, fold the bag, and fasten it.

4. 4

   Cook in a moderate oven for about 30 to 40 minutes.

5. 5

   Serve the fish on a hot dish with vegetables, stock, chopped parsley, and lemon.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

one small onion, half a small turnip, a small carrot, and cut each into thin slices, then into fine julienne strips. Put the fish with the vegetables in a well buttered paper-bag, the fish should be put between the veget- ables, add as much salted water as may be required to well moisten the fish (half to three-quarters of a pint). Fold in the bag and fasten with clips, turn up the corners and put it carefully on a grid shelf into a moderate oven. It will take about half an hour to 40 minutes to cook the fish and vegetables. Take out the fish, put it on a hot dish, and sprinkle over the vegetables and a little stock ; sprinkle over some chopped parsley, and garnish with sections of lemon

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