Whitefish Broiled

Ingredients

• mix 2 ounces butter
• 1 even tablespoonful seasoning salt
• the juice of ½ lemon

Method

1. 1

   Split and clean the whitefish, brush with melted butter or oil, and broil for 10 minutes on the meat side and 5 on the skin side.

2. 2

   Serve with a mixture of butter, seasoning salt, and lemon juice over the fish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 140. The excerpt below is the record exactly as published.

the juice of 1 lemon, and I tea- spoonful chopped parsley ; pour this over the fish, and serve with white and brown bread and butter, or with German fried potatoes. Whitebait, BroUed. — Season the well-cleaned fish with salt, pepper, and lemon juice, add 1 sliced onion, let marinate 1 hour ; then wipe dry, dip in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil over a moderate, clear fire 5 minutes on each side. Dress on a warm dish, spread a little maitre d'hdtel butter over each fish, and serve either with white and brown bread or French fried potatoes. Another way is to dust the fish with fiour, dip into beaten egg, roll in cracker crumbs, and fry in hot fat 310 SEA FOOD, Bra WHITEFISBL Where founds etc. — A member of the salmon family, it ia found in the Great Lakes, from Lake Erie to the Arctic Sea, in Lake Ghamplain, in the small lakes of Canada connected vith the St Lawrence on the south side, and in the Mackenzie and other rivers flowing into the icy sea. It attains a length of ly, to 27, feet and a weight of 3 to 10 pounds, becoming very large and fat in the clear water of Lake Superior ; its general appearance is shad- like, whence it is called lake shad at Burlington, Yt. It is bluish gray on the back, lighter on the sides, and white below ; the flesh is bluish white, changing to a pure white when cooked. In October it enters the rivers to spawn, returning in 3 or 4 weeks. Whiteflsh^ Broiled. — Split a well-cleaned white fish through the back, wash and wipe dry ; brush over with a little melted butter or oil, lay the fish with the meat side downward on a broiler, and broil over a clear fire, 10 minutes on the meat side and 5 minutes on the skin side. When done remove the fish to a hot dish ; mix 2 ounces butter with 1 even tablespoonful seasoning salt

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