To Dress Cold Fish
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 11. The excerpt below is the record exactly as published.
TO DRESS COLD FISH. PLACE at the bottom of a dish a layer of cut lettuce, place over it some cold picked fish, and any cold picked fowl, game, etc. Then another layer of lettuce, encircled with hard boiled eggs cut into quarters, then more lettuce, encircled with thin slices of cucumber. Pour over the whole any delicate sauce
Cook this with the app: pantry check, scaling, and the assistant.