(The Art of Cookery, 1805)

Set a fish-kettle on the fire, with water enough to boil it, a good handful of salt, a pint of vinegar, a bundle of sweet herbs, and a piece of horse-radish: let it boil a quarter of an hour,

then put in the head, and when you are sure it is enough, lift up the fish-plate with the fish on it, set it across the kettle to drain, then lay it in your dish, and lay the live on one side.

Garnish with lemon and horse-radish scraped; melt some butter, with a little of the fish-liquor, an anchovy, oysters, or shrimps, or just what you fancy.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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