Pish, Pickled
From Cassell's dictionary of cookery, 1892
Serves 2
Will keep good several days in cold weather.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 518. The excerpt below is the record exactly as published.
Pish, Pickled. — Any boiled fish may be kept good for another meal by simply inixing equal quantities of the water in which it was boiled and vinegar, together with an onion sliced, some fresh fennel
Cook this with the app: pantry check, scaling, and the assistant.