Grilled Bloaters

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Remove the heads and tails of the bloaters and split them right down the back, removing the roes and backbone by slipping the forefinger under the latter from the tail.
  2. Press the fish back into shape as plumply and smoothly as possible, after laying back the well-washed roes, sandwich fashion, between the sides of the fish.
  3. Pour some warm butter over the bloaters, well saturating both sides with it.
  4. Either broil or grill from five to eight minutes (according to size), or bake in a well-buttered baking tin, covered with a buttered paper, for the same time.
  5. Serve very hot, brushed over with a little plain or maître d'hôtel butter, and a garnish of seasoned watercress.
Original Text · last edited 4 days ago
Grilled Bloaters.—Remove the heads and tails of the bloaters and split them right down the back, removing the roes and backbone by slipping the forefinger under the latter from the tail; then press the fish back into shape as plumply and smoothly as possible, after laying back the well-washed roes, sandwich fashion, between the sides of the fish. Pour some warm butter over the bloaters, well saturating both sides with it, and either broil or grill from five to eight minutes (according to size), or bake in a well-buttered baking tin, covered with a buttered paper, for the same time. Serve very hot, brushed over with a little plain or maître d'hôtel butter, and a garnish of seasoned watercress.
Notes
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