Pickled and Red Herrings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. For the first, open the back to the bone, and if the flesh be white, flaky and oily, and the bone white, for a bright red, they are good.
  2. If red herrings carry a good gloss, part well from the bone, and smell well, then conclude them to be good.
Original Text
Pickled and Red Herrings. For the first, open the back to the bone, and if the flesh be white, flaky and oily, and the bone white, for a bright red, they are good. If red herrings carry a good gloss, part well from the bone, and smell well, then conclude them to be good.
Notes
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