Rechauffe of Fish

Ingredients

• 0.5 lb. cooked fish
• 1 table-sp. salad oil
• 1 table-sp. lemon juice or vinegar
• 1 tea-sp. chopped onion
• Pepper and salt
• 1 oz. butter
• 2 table-sps. tomato sauce or puree
• 1 glass sherry or Chablis

Method

1. 1

   Remove all skin and bone from the fish, and leave it in large flakes or good-sized pieces.

2. 2

   Put these pieces on a plate, pour over them the salad oil and lemon juice or vinegar, sprinkle with the chopped onion, pepper and salt, and stand for ½ hour, turning occasionally.

3. 3

   Then melt the butter in the chafing dish, add the tomato sauce and wine, and bring to the boil.

4. 4

   Now lay in the fish, and baste it with the liquid until thoroughly heated.

5. 5

   Serve at once.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 999. The excerpt below is the record exactly as published.

Rechauffe of Fish | lb. cooked fish. 1 table-sp. salad oil. 1 table-sp. lemon juice or vinegar. 1 tea-sp. chopped onion. Pepper and salt. 1 oz. butter. 2 table-sps. tomato sauce or puree. 1 glass sherry or Chablis

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