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John and Henry Locke cookery archive, item 1, 1852
Page 62
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A Pike or Jack Un Brochet Pike Clean the fish. Stuff it with a rich stuffing of bread crumbs, chopt oysters, Suet, Sweet Herbs a little anchovy Sauce and Spices put it in the [roelly?]. Sew it up skewer it round tail in mouth, when the water boils put it in and if of a middling size will be done in half an hour. pour oyster sauce over and serve the rest in a tureen. Garnish with small oyster patties. Carp to be done in the same way. Mackerel. Un Maquereau Put these into boiling water with a handfull of salt, and lay them on a fish strainer, quite straight. be carefull as they easily break. boil them 15 minuites. dish them up with the tails in the centre a bunch of fennel
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A Pike or Jack Un Brochet Pike Clean the fish. Stuff it with a rich stuffing of bread crumbs, chopt oysters, Suet, Sweet Herbs a little anchovy Sauce and Spices put it in the [roelly?]. Sew it up skewer it round tail in mouth, when the water boils put it in and if of a middling size will be done in half an hour. pour oyster sauce over and serve the rest in a tureen. Garnish with small oyster patties. Carp to be done in the same way. Mackerel. Un Maquereau Put these into boiling water with a handfull of salt, and lay them on a fish strainer, quite straight. be carefull as they easily break. boil them 15 minuites. dish them up with the tails in the centre a bunch of fennel
Szathmary Culinary Manuscripts and Cookbooks
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