To Boil Fish
From The New York receipt book, 1882
Serve with drawn butter sauce containing hard-boiled egg slices.
Presented as published in 1882. 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 The New York receipt book (1882) by D.B. Dewey & Co, page 3. The excerpt below is the record exactly as published.
To Boil Fish. — Except salmon; place in an iron kettle with salted cold water. Add a little vinegar or lemon juice. Boil gently, not to break. Re¬ move from water as soon as thoroughly done, and drain before the fire, A little onion, parsley, carrots or cloves, with other seasoning
Cook this with the app: pantry check, scaling, and the assistant.