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M. J. Delaney cookbook, 1933
Page 117
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Spring fish 1 bluefish or 1 large filet of any desired fish, 1/4 cupful melted butter, 1 tablespoon chopped parsley. Lay fish on well buttered copper or earthenware platter brush with the melted butter and broil 20-25 minutes watching to see that skin does not scorch. Remove from broiler sprinkle with chopped parsley, and pour following sauce over. Sauce. 1 tbsp. butter 1 tbsp. onion (chopped) 1 tbsp. stuffed olives (chopped) 1 heaping tbsp. horseradish
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Spring fish 1 bluefish or 1 large filet of any desired fish, 1/4 cupful melted butter, 1 tablespoon chopped parsley. Lay fish on well buttered copper or earthenware platter brush with the melted butter and broil 20-25 minutes watching to see that skin does not scorch. Remove from broiler sprinkle with chopped parsley, and pour following sauce over. Sauce. 1 tbsp. butter 1 tbsp. onion (chopped) 1 tbsp. stuffed olives (chopped) 1 heaping tbsp. horseradish
Szathmary Culinary Manuscripts and Cookbooks
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