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John and Henry Locke cookery archive, item 1, 1852
Page 64
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Frying Fish Whiting, Un Merlan twist thier tails in thier mouths put a skewer through and tie it egg them over. dip in flour and brede crumbs. fry them in plenty of oil or lard, when done serve up with plain Butter and Shrimp Sauce. _____ Haddock may be done the Same. _____ Soles - Soles Egg and breadcrumb them over. fry of a nice brown, and serve with Shrimp Sauce, & plain butter _____ Broiled or Grilled Fish may be served with anchovy, ketchup, shrimp or Plain butter, but be carefull of having a clear fire, a clean iron, and make it quite hot and rub it with suet before putting the fish on.
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Frying Fish Whiting, Un Merlan twist thier tails in thier mouths put a skewer through and tie it egg them over. dip in flour and brede crumbs. fry them in plenty of oil or lard, when done serve up with plain Butter and Shrimp Sauce. _____ Haddock may be done the Same. _____ Soles - Soles Egg and breadcrumb them over. fry of a nice brown, and serve with Shrimp Sauce, & plain butter _____ Broiled or Grilled Fish may be served with anchovy, ketchup, shrimp or Plain butter, but be carefull of having a clear fire, a clean iron, and make it quite hot and rub it with suet before putting the fish on.
Szathmary Culinary Manuscripts and Cookbooks
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