To fry PERCH or TROUT

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

perch or trout ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
roast dripping or rendered suet ↝ Animal fat or drippings [Butter and animal fats]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
crisped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

When you have scaled, gutted, and washed your perch or trout, dry them well.
Lay them separately on a board before the fire.
Two minutes before you fry them, dust them well with flour.
Fry them a fine brown in roast dripping or rendered suet.
Serve them up with melted butter and crisped parsley.

Original Text

To fry PERCH or TROUT.
WHEN you have scaled, gutted, and washed
your perch or trout, dry them well, then lay
them separately on a board before the fire, two
minutes before you fry them dust them well
with flour, and fry them a fine brown in roast
dripping or rendered suet, serve them up with
melted butter and crisped parsley.

Notes

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