Fish A-la-Daub
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Large white perch
- Savoury jelly
- Rock-fish
Instructions
- Boil as many large white perch as will be sufficient for the dish.
- Do not take off their heads, and be careful not to break their skins.
- When cold, place them in the dish and cover them with savoury jelly broken.
- A nice piece of rock-fish is excellent done in the same way.