Fish A-la-Daub
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Large white perch
- Savoury jelly
- Rock-fish
Instructions
- Boil large white perch, taking care not to remove their heads and not to break their skins. Allow to cool. Place the cooled fish in a serving dish and cover them with savoury jelly broken into pieces. A nice piece of rock-fish may be prepared in the same manner.