A second Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
fish
coating
for gridiron
garnish
sauce
Instructions (9)
  1. When you have cleaned your haddocks or whitings, put them in a tin oven, and set them before a quick fire.
  2. When the skins begin to rise take them off.
  3. Beat an egg, rub it over them with a feather, and strew over them a few bread crumbs.
  4. Dredge them well with flour.
  5. When your gridiron is hot rub it well with butter or suet, it must be very hot before you lay the fish on.
  6. When you have turned them, rub a little cold butter over them.
  7. Turn them as your fire requires until they are enough and a little brown.
  8. Lay round them cockles, muscles, or red cabbage.
  9. You may either have shrimp sauce or melted butter.
Original Text
A second Way. WHEN you have cleaned your haddocks or whitings, as above, put them in a tin oven, and set them before a quick fire, when the skins be- gin to rise take them off, beat an egg, rub it over them with a feather, and strew over them a few bread crumbs, dredge them well with flour, when your gridiron is hot rub it well with butter or suet, it must be very hot before you lay the fish on, when you have turned them, rub a little cold butter over them, turn them as your fire requires until they are enough and a little brown; lay round them cockles, muscles, or red cab- bage; you may either have shrimp sauce or melted butter.
Notes
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