Baked Fish

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

for baking

BUTTER the pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
lay in the fish ↝ Fish, raw [Fish]
throw a little salt over it ↝ Salt, table, iodized [Spices and Herbs]
and flour ↝ Flour, 00 [Cereal Grains and Pasta]
put a very little water in the dish ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bundle of sweet herbs
stick some little bits of butter or the fine dripping on the fish ↝ Butter, stick, unsalted [Dairy and Egg Products]
stick some little bits of butter or the fine dripping on the fish

for sauce

drain the liquor, and mix it up either with the fish-sauce or strong soup, or the catchup
fish-sauce ↝ Fish sauce [Soy-based condiments]
strong soup
catchup

Instructions (11)

Butter the pan.
Lay in the fish.
Throw a little salt over it, and flour.
Put a very little water in the dish.
Add an onion and a bundle of sweet herbs.
Stick some little bits of butter or the fine dripping on the fish.
Let it be baked of a fine light brown.
When enough, lay it on a dish before the fire.
Flour off all the fat in the pan.
Drain the liquor.
Mix the liquor up either with the fish-sauce or strong soup, or the catchup.

Original Text

BUTTER the pan, lay in the fish, throw a little salt over it, and flour; put a very little water in the dish, an onion and a bundle of sweet herbs, stick some little bits of butter or the fine dripping on the fish. Let it be baked of a fine light brown; when enough, lay it on a dish before the fire, and flour off all the fat in the pan; drain the liquor, and mix it up either with the fish-sauce or strong soup, or the catchup.

Notes

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