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Pepper and Salt

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 Parsley 1 teaspoonful Sweet Herbs 1/2 lemon 2 oz.
  2. Suet--2 1/2d.
  3. Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth.
  4. Chop the parsley, herbs, and suet, and mix these together;
  5. add half the crumbs, the rind of half a lemon, and pepper and salt.
  6. Butter a baking tin, lay on a fish skin downwards.
  7. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter;
  8. on this another fish with the cut part next the seasoning.
  9. Do the rest in the same way, piling one on top of another;
  10. over all put the rest of the crumbs and butter, bake in a moderate oven for half an hour.
  11. Slip into a hot dish, and serve.