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Fish au Gratin

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. 1 teaspoonful of Parsley 4 teaspoonful Bread Crumbs--1/2d.
  2. 1/2 Small Onion 1 oz.
  3. Butter 1 gill Good Gravy 1/2 oz.
  4. Fat Bacon--1 1/2d.
  5. Mince the onion, parsley, and bacon very finely, and put them into a basin with the seasoning and crumbs, and mix thoroughly.
  6. Butter a dish in which the fish can be both cooked and served.
  7. Spread half the seasoning on it, wash and dry the fish and lay it on this bed of seasoning;
  8. spread the rest of the seasoning on the top, pour over gently the gravy.
  9. Cover with a few raspings and put the butter on in tiny pieces.
  10. Put it into a quick oven and bake from 15 to 20 minutes, according to the thickness of the fish.
  11. Pin a paper collar round the dish, and serve at once.