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Fish A-LA-daub

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

  1. Boil as many large white perch as needed for the dish, keeping their heads on and avoiding breaking their skins.

  2. Once cooled, place the perch in a serving dish.

  3. Cover the perch with broken savoury jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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