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English cookbook, 1815
Page 26
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To Pot Pike Scale the fish cut off its head take out the back bone strew over bay - salt and pepper cover it and bake it Then take it out and lay it on a coarse cloth to drain, when it is cold, lay it in a pot that will just hold it, and cover it with clarified butter, It must be well drained from the gravy, or it will not keep Eels Spitchocked When skinned and cleaned, slit open the belly, lay it flat, but do not bone it, cut it in pieces the length of a finger, rub it with the yolk of an egg, Strew over it some fine bread crumbs pepper, salt, nutmeg grated lemon peel, chopped parsley, broil it. Anchovy sauce. - or do it whole turned round and skewered -
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To Pot Pike Scale the fish cut off its head take out the back bone strew over bay - salt and pepper cover it and bake it Then take it out and lay it on a coarse cloth to drain, when it is cold, lay it in a pot that will just hold it, and cover it with clarified butter, It must be well drained from the gravy, or it will not keep Eels Spitchocked When skinned and cleaned, slit open the belly, lay it flat, but do not bone it, cut it in pieces the length of a finger, rub it with the yolk of an egg, Strew over it some fine bread crumbs pepper, salt, nutmeg grated lemon peel, chopped parsley, broil it. Anchovy sauce. - or do it whole turned round and skewered -
Szathmary Culinary Manuscripts and Cookbooks
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