Bloaters, To Cook
From Cookery for every household, 1914
Serves 2
Can also be baked or fried.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 615. The excerpt below is the record exactly as published.
Bloaters, To Cook Take off the heads and trim the fish neatly with a pair of scissors. Then split them open and re- move the roe and back bone with the fingers. Wipe the fish on both sides. Place them with the open side down on a hot and greased gridiron, and broil on both sides (see Broiling, p. 208). They will take from 5 to 7 minutes to cook. Serve on a hot dish with the skin side downwards and place a little plain or maitre d’hotel butter
Cook this with the app: pantry check, scaling, and the assistant.