Boiled White Fish

Original Recipe

Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824. The most delicate mode of cooking white fish. Prepare the fish as for broiling, laying it open; put it into a dripping pan with the back down; nearly cover with water; to one fish two tablespoonfuls of salt; cover tightly and simmer (not boil) one-half hour. Dress with gravy, a little butter and pepper, and garnish with hard-boiled eggs.

Ingredients

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  • 1 dripping pan with the back down
  • 1 fish two tablespoonfuls of salt
  • 1 little butter and pepper

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Instructions

  1. 1

    _Taken from Mrs.

  2. 2

    Ferry's Cook Book, Mackinac, 1824._ The most delicate mode of cooking white fish.

  3. 3

    Prepare the fish as for broiling, laying it open; put it into a dripping pan with the back down; nearly cover with water; to one fish two tablespoonfuls of salt; cover tightly and simmer (not boil) one-half hour.

  4. 4

    Dress with gravy, a little butter and pepper, and garnish with hard-boiled eggs.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)