Turban of Fish en Casserole

Ingredients

• Prepare slices of halibut or other fish
• dip each in melted butter or other fat
• squeeze over them lemon-juice
• onion-juice
• sprinkle with salt
• pour in a little stock
• a few slices each of carrot and onion

Method

1. 1

   Roll fish slices and secure with toothpicks.

2. 2

   Place in greased casserole, pour in stock made from fish bones and trimmings.

3. 3

   Cook in moderate oven at 350°F, basting occasionally.

4. 4

   Thicken liquid with flour mixed with cold water before serving.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 81. The excerpt below is the record exactly as published.

URBANS OF FISH EN CASSEROLE Prepare slices of halibut or other fish about the size of one's hand, with all bone and skin removed and sufficiently thin to roll easily. Trim all to uniform size, dip each in melted butter or other fat, squeeze over them lemon-juice and onion-juice, and sprinkle with salt. Beginning at the widest end, roll the slice of fish and secure with two toothpicks. Set the turban in a greased and heated casserole and pour in a little stock made by simmering the bones and trimmings of the fish in a little water, together with a few slices each of carrot and onion

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