Broiled Chub
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 353. The excerpt below is the record exactly as published.
Broiled Chub. — Clean a Chub, make two or three incisions across its back, brush it over well with a paste-brush dipped in warm butter, dust it over with salt, powdered thyme, and winter savoury
Cook this with the app: pantry check, scaling, and the assistant.