Steamed Fish
From Canadian cook book, 1924
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 22. The excerpt below is the record exactly as published.
whole fish, remove bones; fish steaks may be boned or not. 2. If fish is dry, as whitefish, brush over with melted butter; season with salt and pepper. Rich fish, as mackerel and salmon, do not require butter. 3. Heat and grease a broiler; put in the fish. 4. Sear flesh side first; cook with moderate heat, turn- ing 3 or 4 times. Time required about 6 to 10 mins., de- pending upon thickness of fish. 5. Serve garnished with parsley, lemon and potato roses. STEAMED FISH. 1. Prepare fish for cooking; place on plate. 2. Cover with cheesecloth; steam over gently boiling water. 3. Time, about 10 mins. to 1 lb. and 10 mins extra. 4. Serve with Egg, Tomato or Hollandaise Sauce
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