Thornbaek, Boiled

Ingredients

• Take a thornbaek of tolerable size
• two ounces of salt
• a table-spoonful of vinegar
• two quarts of water

Method

1. 1

   Clean the thornbaek and skin it.

2. 2

   Lay it in a fish-kettle, cover with cold water, add salt and vinegar.

3. 3

   Bring to a boil, skim, and let it boil gently until the flesh parts easily from the bone.

4. 4

   Lift out, drain, and serve garnished with parsley and lemon, with melted butter or anchovy sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1983. The excerpt below is the record exactly as published.

Thornbaek, Boiled.— Take a thornbaek of tolerable size, clean it with scrupulous care, and skin it. Lay the part usually eaten in the fish-kettle, cover it with cold water, and add two ounces of salt and a table-spoonful of vinegar to two quarts of water

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