(Directions for Cookery, 1851)

Having cleaned the rock-fish, put it into a fish-kettle with water enough to cover it well, having first dissolved a handful of salt in the water. Set it over a moderate fire, and do not let it boil too fast. Skim it well.

When done, drain it, and put it on a large dish. Have ready a few eggs boiled hard. Cut them in half, and lay them closely on the back of the fish in a straight line from the head to the tail.  Send with it in a boat, celery sauce flavoured with a little cayenne.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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