Dinner
Broiled bluefish
Marion Harland’s original method for Broiled bluefish, retained as a source transcription for modern discovery.
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.
- dust with salt and pepper and broil over a clear fire.
- Transfer to a hot dish and cover with a mixture of butter, lemon juice and very finely-minced parsley, rubbed to a cream.
- Cover and set over hot water for five minutes before serving.
Historical transcription
Source method
- 1
Clean, wash, wipe and split down the back; dust with salt and pepper and broil over a clear fire. Transfer to a hot dish and cover with a mixture of butter, lemon juice and very finely-minced parsley, rubbed to a cream. Cover and set over hot water for five minutes before serving.
- 2
Pass Parisienne potatoes with it.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.