The Oriental Cook Book

page 60

Method:

Clean the fish properly; slice into pieces about two inches thick and leave in
salt for one to two hours. Then wash the slices once more and arrange, side by
side, in a deep, flat pan, over a layer of well crushed biscuits. This done,
pour upon the fish, first the wine, then the olive oil and the juice of the
garlic. After seasoning to taste, sift over the finely cut parsley; cover the
whole with the rest of the crushed biscuits and bake in a moderately hot oven.
The baking should be closely watched, and every ten minutes the surface must be
dampened with a little water. Serve hot, with lemon.

      BROILED FISH.
      List of Fish Suitable for Broiling.
      AnchoviesGraylingScubs
      BassHakeShad
      Blue FishHalibutSqueleagues
      Butter FishMackerelSword Fish
      FloundersMullet, RedWhiting
      Salmon

< last page | next page >

Classic
Cook Books