Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

FRESH HERRINGS
(Modern Cookery, 1845)
Farleigh Receipt

Scale and clean the fish with the utmost nicety, split them quite open, and wash the insides with particular care; dry them well in a cloth, take off the heads and tails, and remove the back-bones;

rub the insides with pepper, salt, and a little pounded mace; stick small bits of butter on them, and skewer two of the fish together as flat as possible, with the skin of both outside;

flour, and broil or fry them of a fine brown,

and serve them with melted butter mixed with a teaspoonful or more of mustard, some salt, and a little vinegar or lemon-juice.

To broil from 20 to 25 minutes; to fry about 10 minutes.

 

 

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