Boiled Fish (Recipe from 1904)

Boiled Fish >>>

Evening Post, Volume LXVIII, Issue 74, 24 September 1904, Page 11

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Boiled Fish (Metric Version)

1. Prepare the Fish:

   • Split open and clean a good-sized fish.

   • Steep it for 1 hour in the following marinade:

     • 45 ml oil (3 tablespoons)

     • 30 ml vinegar (2 tablespoons)

     • Half a small onion, minced

     • Half a teaspoon of mixed herbs

     • Salt and pepper to taste

2. Cooking the Fish:

   • After marinating, drain the fish.

   • Flour it well.

   • Boil it over a clear fire (or a gentle heat).

3. Piquant Sauce:

   • Make 140 ml (a gill) of good butter sauce.

   • Stir in 1 tablespoon of finely chopped piccalilli.

4. Serving:

   • Serve the boiled fish with the piquant sauce.