To dress Fish

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

for little fish

little fish, such as smelts, roach, &c. ↝ Fish, raw [Fish]
plain butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon ↝ Lemon, raw [Citrus fruits]

for boiled salmon

boiled salmon ↝ Fish, salmon, raw [Fish]
lemon ↝ Lemon, raw [Citrus fruits]
horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (3)

As to all sorts of little fish, such as smelts, roach, &c. they should be fry'd dry of a fine brown, and nothing but plain butter.
Garnish with lemon.
And to boiled salmon the same, only garnish with lemon and horse-radish.

Original Text

To dress Fish.
As to all sorts of little fish, such as smelts, roach, &c. they should be fry'd dry of a fine brown, and nothing but plain butter. Garnish with lemon.
And to boiled salmon the same, only garnish with lemon and horse-radish.

Notes

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