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John and Henry Locke cookery archive, item 1, 1852
Page 59
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Fish Boiling in General. Poisson Fish Turbot rub the fish with vinegar to make it firm 1/4 of an hour before you boil it, tie it on the strainer belly upwards. put a little salt and vinegar into the water. when it boils put in the fish and be always carefull to scum it. as it keeps it of a good colour. let it simmer 1/2 an hour or more according to the size, but if the fins are giving way your fish is done. you can tell this by feeling with you finger. take off the [pittle?] and it may stand until you are ready to dish up. lobster same and plain butter in boats, garnish with lobster [shawn?], parsley, Barberries and slices of notched lemon. _____ i approve of putting fish in hot water in preference to cold, I think hot water firms it, where cold soddens it.
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Fish Boiling in General. Poisson Fish Turbot rub the fish with vinegar to make it firm 1/4 of an hour before you boil it, tie it on the strainer belly upwards. put a little salt and vinegar into the water. when it boils put in the fish and be always carefull to scum it. as it keeps it of a good colour. let it simmer 1/2 an hour or more according to the size, but if the fins are giving way your fish is done. you can tell this by feeling with you finger. take off the [pittle?] and it may stand until you are ready to dish up. lobster same and plain butter in boats, garnish with lobster [shawn?], parsley, Barberries and slices of notched lemon. _____ i approve of putting fish in hot water in preference to cold, I think hot water firms it, where cold soddens it.
Szathmary Culinary Manuscripts and Cookbooks
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