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John and Henry Locke cookery archive, item 1, 1852
Page 65
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Eels Pitchcocked Take an eel, bone it as for aspic egg the inside strew over mixed Spices Herbs & Breadcrumbs. Skewer it backwards and Forwards. (so quite close). cut it in 4 pieces. rub the iron with suet, grill them of a nice brown. Serve with anchovy sauce & melted butter. ___ Pike, Mackerel, Haddocks, whiting or any fresh water fish may be done as above. ___ Fillets of Soles, Whiting, Salmon & c to be fried, egg & Breadcrumb and served with proper Sauces, for first Course dishes.
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Eels Pitchcocked Take an eel, bone it as for aspic egg the inside strew over mixed Spices Herbs & Breadcrumbs. Skewer it backwards and Forwards. (so quite close). cut it in 4 pieces. rub the iron with suet, grill them of a nice brown. Serve with anchovy sauce & melted butter. ___ Pike, Mackerel, Haddocks, whiting or any fresh water fish may be done as above. ___ Fillets of Soles, Whiting, Salmon & c to be fried, egg & Breadcrumb and served with proper Sauces, for first Course dishes.
Szathmary Culinary Manuscripts and Cookbooks
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