Salt Fish, à la Mâitre d’Hotel from Modern Cookery for Private Families by Eliza Acton
Boil the fish by the foregoing receipt, or take the remains of that which has been served at table, flake it off clear from the bones, and strip away every morsel of the skin; then lay it into a ve...
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Cooking tools:
- Pot
- Saucepan
- Stewpan
- Stove
Ingredients
- fish
- butter
- sharp mâitre d’hotel sauce
- flour
- water
- cayenne
- pepper
- parsley
- salt
- chili vinegar
- lemon
- potatoes
- parsneps
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