Personal Chef Recipes - by Mrs Beeton
|Ingredients:||1/4 lb. of salt to each gallon of water.
|Method:||Cleanse the fish, but do not skin them; lay them in a
fish-kettle, with sufficient cold water to cover them, and salt in the
above proportion. Bring them gradually to a boil, and simmer gently for
about 5 minutes, or rather more should the fish be very large. Dish them
on a hot napkin, and garnish with tufts of parsley. Serve with anchovy
or caper sauce, and plain melted butter.
|Time: ||After the water boils, 5 minutes.|
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Source: The Book of Household Management Mrs. Isabella Mary Beeton