Whiting or other Fish au Gratin
From The victory cookery book, 1918
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 16. The excerpt below is the record exactly as published.
Whiting or other Fish au Gratin Materials —Whiting or other filleted fish, 2 oz. chopped mushrooms, 1 oz. chopped onion, 1 dessertspoonful of oil, half-teaspoon- ful chopped herbs or parsley, 1 gill of brown sauce (see p. 22), salt and pepper, a few drops of lemon juice, a few breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.