Char
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons.
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 333. The excerpt below is the record exactly as published.
Char. — This fish is considered a great dehcacy, and is peculiar to the lakes of Cum- berland; it is seldom offered for sale in the London market. The flesh is rather Hke that of trout. Wasli tlie char, dry it with a soft cloth, dust it over with flour, and broil it gently tdl it is ready. Send piquante sauce in a tureen to table with it. Time to broil, ten or fifteen minutes. One medium-sized char
Cook this with the app: pantry check, scaling, and the assistant.