Broiled Fish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (3)

fish ↝ Fish, raw [Fish]
flour them well ↝ Flour, 00 [Cereal Grains and Pasta]
veal caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (7)

Wipe the fish dry.
Flour them well.
Have the gridiron clean.
Rub the bars with a veal caul.
Put the fish at a proper distance.
Broil them gently over a clear coal fire till of a fine colour.
Serve them up directly.

Original Text

Broiled Fish prepared thus:

Wipe the fish dry, flour them well, and have the gridiron clean; then rub[24] the bars with a veal caul, and put the fish at a proper distance. Broil them gently over a clear coal fire till of a fine colour, and serve them up directly.

N. B. Fish in general to be floured, except herrings, which are only to be scored with a knife, and the following methods of broiling other fish to be observed.

Notes

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