Fried Fish in Oil and Vinegar

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the fish
For the liquor
For layering
Instructions (15)
  1. Cut the fish into pieces the thickness of your hand.
  2. Season the fish with pepper and salt.
  3. Let the fish lie for an hour.
  4. Dry the fish well with a cloth.
  5. Flour the fish.
  6. Fry the fish in oil until it is a fine brown.
  7. Boil a sufficient quantity of vinegar with a little garlic, mace, and whole pepper to cover the fish.
  8. Add the same quantity of oil to the vinegar mixture.
  9. Add salt to taste.
  10. Mix the oil and vinegar well.
  11. When the fish and liquor are quite cold, slice some onion.
  12. Lay a layer of onion in the bottom of the pot.
  13. Add a layer of fish.
  14. Continue layering fish and onion until the whole fish is used.
  15. Do not put the liquor in until it is quite cold.
Original Text
CUT your fish into pieces the thickness of your hand, season it with pepper and salt, let it lie an hour, dry it well with a cloth, flour it, and then fry it a fine brown in oil: boil a sufficient quantity of vinegar with a little garlick, mace, and whole pepper to cover the fish, add the same quantity of oil, and salt to your taste, mix well the oil and vinegar, and when the fish and liquor is quite cold, slice some onion to lay in the bottom of the pot, then a layer of fish and onion, and so on till the whole fish is put up; the liquor must not be put in till it is quite cold.
Notes
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