Conger Eel, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five 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 405. The excerpt below is the record exactly as published.
Conger Eel, Fried.— Cleanse the fisk thoroughly. Cut it into thick slices, and brush each shoe over with beaten e^^, then strew over them finely-grated bread-crumbs. Fry them in i^lcnty of hot lard or dripping till they are brightly browned on both sides, and the flesh loaves the bono easily. A\Tion sufficiently cooked, lay them on blotting-paper to take off the fat ; put them on a hot dish, squeeze the juice of a lemon over them
Cook this with the app: pantry check, scaling, and the assistant.