Barbel Broiled, Maitre d'Hotel Butter
From Practical household cookery, 1891
Serves 2
Barbel can also be fried or baked.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 100. The excerpt below is the record exactly as published.
BARBEL BROILED. MAITRE D H6T£L BUTTER. Cleanse, scale, and wipe the inside of two barbel very carefully ; score them three or four times on each side ; steep for half an hour in .four tablespoon fuls of olive- oil ; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.