Dinner
Boiled red snapper
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put it into boiling water deep enough to cover the fish, and which has been salted and flavored with lemon juice.
- Let the water come to the boiling point, then reduce the heat so it will merely bubble.
- Simmer about half an hour.
- Lift carefully from the water, drain and unwrap;
Historical transcription
Source method
- 1
Clean, wash, wipe dry and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and flavored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about half an hour. Lift carefully from the water, drain and unwrap; put it into a hot dish. Garnish with parsley and serve with tomato sauce or with sauce Hollandaise.
Nutrition pending
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