Pinch of Saffron
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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 1 1/2 oz.
- Butter--3 1/2d.
- Put the butter into a saucepan, and when it is hot add the leeks or onion chopped small, and let them get a good colour without burning;
- then add a quart of water, the fagot of herbs, the saffron tied in a piece of muslin, and the potatoes peeled.
- Bring up to the boil, and when they are nearly cooked cut the cod into slices and lay it in.
- Cook slowly for twenty minutes, take up the fish, and put it in a hot dish and lay the potatoes round.
- Season and flavour the liquor, and boil up.
- Cut the bread into slices, put it into a hot dish, and strain the liquor over;
- serve with the fish.