Gudgeons

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 for each person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
Mode
  1. Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; wipe them dry, flour and dip them into egg, and sprinkle over with bread crumbs.
  2. Fry of a nice brown.
Original Text
GUDGEONS. 261. INGREDIENTS.—Egg and bread crumbs sufficient for the quantity of fish; hot lard. Mode.—Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; wipe them dry, flour and dip them into egg, and sprinkle over with bread crumbs. Fry of a nice brown. Time.—3 or 4 minutes. Average cost. Seldom bought. Seasonable from March to July. Sufficient, 3 for each person. [Illustration: THE GUDGEON.] THE GUDGEON.—This is a fresh-water fish, belonging to the carp genus, and is found in placid streams and lakes. It was highly esteemed by the Greeks, and was, at the beginning of supper, served fried at Rome. It abounds both in France and Germany; and is both excellent and numerous in some of the rivers of England. Its flesh is firm, well-flavoured, and easily digested.
Notes
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