Boiled Fish With Grapes
Contributed by Helene Noreen.
Ingredients
- 3 lbs. fish
- 1/4 c. vinegar
- 1 lemon, juice and grated rind
- 2 eggs yolks, beaten
- 1 c. hot fish stock
- Salt
- 1 tsp. chopped parsley
- 1 c. chilled, seedless green grapes
Method
- Cook fish as for boiled fish. Remove skin and bones, and arrange fish on platter.
- Combine sugar, grated lemon rind and lemon juice with yolks and add strained fish stock gradually.
- Cook until thickened, stir constantly.
- Add salt and parsley.
- Pour over fish, sprinkle with grapes and serve immediately. Serves 6.
Notes from the transcription
- ⚠️ The method calls for sugar, which does not appear in the printed ingredient list. Transcribed as printed.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.