Recipe
Observations On Fish-vintage Instructional Recipe
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Mystic_river1 / All my dishes 7 months, 3 weeks ago
The following cooking tips were transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
January, 1859
Prep:10m Cook:15m Servings:4
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 Mystic_rive |
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Fans
Ingredients
- Fish
- egg
- flour
- Breadcrumbs
- Lard
- Vinegar
Directions
- 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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robertg 7 months, 2 weeks ago said:
Talk about common sense,this personifies it to a tee.Thanks for opening a door to the past...Bob