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Rock-fish Cutlet

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); 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.

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

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Ingredients

Method

  1. [Can be made from any fish.] Take a rock-fish, after washing it clean cut it down the back-bone, take out the back-bone, cut the ribs off, then cut the fish in square pieces.
  2. Take the skin off of them, lard them with small pieces of truffles, which have been skinned and sliced, the slices being cut in three-quarters.
  3. Then take a sharp-pointed knife and thrust them into the fish.
  4. Salt the fish and put in a cool place for 1 hour.
  5. A half hour before dinner take a medium-sized dripping-pan, put in 1/2 pint of milk and a tablespoonful of butter;
  6. lay all the pieces of fish separate in this pan with the truffle side up, put a press on them to keep them straight, set on top of stove for 1/4 hour.
  7. When done, take 1/2 pint milk, together with what milk is in the pan, 2 tablespoonfuls of flour, 1 teaspoonful of white pepper, 1 tablespoonful of butter;
  8. mix the butter and flour together till they come to a cream, then pour the hot milk on to make rich sauce.
  9. Put in this sauce 1 dozen mushrooms and what truffles are left;
  10. cut mushrooms in four quarters.
  11. Take up fish and lap it around your dish.
  12. Boil French potatoes and put them in the centre of dish;
  13. garnish the dish with parsley and sliced lemon.