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TO CRIMP FRESH FISH. (Domestic Receipt-Book, 1858)
Cut in slices and lay them for three hours in salt and water, and a glass of vinegar, then fry or broil them.
CRIMPED FISH. (Mrs. Lincoln's Boston Cook Book, 1884)
Soak slices of any firm white fresh fish in very strongly salted water. Put them into boiling salted water enough to cover, with two tablespoonfuls of vinegar, and boil about ten minutes.
Drain; arrange on a platter; remove the skin and bones. Serve hot with oyster or lobster sauce, or cold with a Mayonnaise or Tartare sauce poured into the cavity left by the bone. Garnish with watercresses.
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