Observations On Fish-vintage Instructional Recipe

Observations on Fish-Vintage instructional

From mystic_river1 16 years ago

The following cooking tips were transcribed ver batim from Peterson's Magazine Philadelphia, Pennsylvania January, 1859

When you dress any kind of fish, wash them clean, dry them well with a cloth, and dust them with flour, or rub them with egg and bread crumbs.
Always have your lard boiling hot before you put in your fish to fry, and as soon as they are done, lay them on a dish to drain before you serve them.
Boiled fish should always be rubbed carefully with a little vinegar before they are put into the water.
Boil all kinds of fish very slowly, and when they leave the bone, they are done enough.

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" It was excellent "
cookingforfun ate it and said...
Thanks 5 from me
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" It was excellent "
robertg ate it and said...
Talk about common sense,this personifies it to a tee.Thanks for opening a door to the past...Bob
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mystic_river1 Bradenton, Florida

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Reviewed by 3 people

Thanks 5 from me

cookingforfun in Marblehead loved it
Talk about common sense,this personifies it to a tee.Thanks for opening a door to the past...Bob

robertg in loved it

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