Barbel
From Cassell's dictionary of cookery, 1892
Serves 1
The fish is considered poor and woolly when cooked.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 195. The excerpt below is the record exactly as published.
Barbel. — This fish deserves very little no- tice. When cooked it is poor and woolly. The best method is to score and soak it in oil for half an horn-, sprinlcle with salt and pepper, and broil each side from eight to ten minutes
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