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Fish in Aspic

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None Add a tablespoonful lemon juice or vinegar to a large cup of
  • • None hot water, heat with salt, pepper, a slice of onion, and a sprig of
  • • None parsley; dissolve a tablespoonful of gelatine in cold water, and
  • • None pour the hot water over, strain and pour on 2 cupfuls of cold

Instructions

Step 1. cooked fish; mix well, put into a mold, and set on ice; turn out on

Step 2. a cold dish and surround with lemon slices and parsley. Lamb

Step 3. may be prepared in the same way, adding a little mint if you choose. Copyright, Harper's Bazar.