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Marinirte Fish

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 2 ingredients

  1. two cups of vinegar
  2. one cup of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take pickerel, pike or any fish that is not fat, cut into two-inch slices, wash well, salt and set aside in a cool place for a few hours.
  2. When ready to cook, wash slightly so as not to remove all salt from fish.
  3. Take heads and set up to boil with a whole onion for twenty-five minutes, then add the other pieces and two cups of vinegar, one cup of water, four bay leaves and twelve allspice, a little pepper and ginger.
  4. Cook for thirty-five minutes longer.
  5. Taste fish, add a little water or a little more vinegar to taste.
  6. Then remove fish carefully so as not to break the pieces and let cool.
  7. Strain the sauce, return fish to same, adding a few bay leaves and allspice.
  8. Set in a cool place until sauce forms a jelly around the fish.
  9. Can be kept covered and in a cool place for some time.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

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.