Cooked Whitebait
From The "A1" cookery book, 1901
Serves 2
Serve with slices of brown bread and butter and cut lemon.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 23. The excerpt below is the record exactly as published.
Cook Whitebait. — These fish require great care to dress well. Handle as little as possible, and throw them straight into a cloth with three or four handfuls of flour, and shake the cloth well ; then put into a bait sieve to get rid of the superfluous flour. The fish should be fried in a frying basket, and only left in the boiling fat
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