Spanish Fish
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "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
- 2½ c cold flaked fish (cod, haddock, halibut), 1½ c milk, 1 slice onion, blade of mace, sprig of parsley, ¼ c butter, ¼ c flour, ½ tsp salt, ⅛ tsp pepper, lemon juice, yolks 2 eggs, ⅔ c buttered cracker crumbs.
- Scald milk with onion, mace and parsley;
- remove seasonings;
- melt butter;
- add flour, salt, pepper and pour on gradually while stirring constantly the milk;
- bring to boiling point and add eggs, slightly beaten;
- put a layer of fish on buttered dish;
- sprinkle with salt and pepper, and add a few drops of lemon juice;
- cover with sauce;
- continuing until fish and sauce are used;
- cover with crumbs;
- bake in hot oven until crumbs are brown.