Soals

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

the skin ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hog's-lard
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (6)

Take off the skin.
Rub the fish over with the yolk of an egg.
Strew crumbs of bread on them.
Fry them in hog's-lard over a brisk fire, till they are of a fine light brown.
Then take them up, drain them, put them into your dish, and serve them up with plain melted butter in a boat.
Garnish with green pickles.

Original Text

Soals.
TAKE off the skin, rub the fish over with the yolk
of an egg, and strew on them crumbs of bread. Fry
them in hog's-lard over a brisk fire, till they are of a fine
light brown. Then take them up, drain them, put them
into your dish, and serve them up with plain melted
butter in a boat. Garnish with green pickles.

Notes

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