pescatariannut-freesoy-freeshellfish-free
Fried Gudgeon
From The encyclopaedia of practical cookery, 1892
Serves 3
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 14. The excerpt below is the record exactly as published.
ried Gudgeon. — (1) Clean and carefully wash a dozen or so Gudgeon, chop off their fins, dry them on a cloth, dust over with flour, and dip them into Joz. of warmed butter beaten up with the yolks of two eggs. Cover the fish with finely-sifted breadcrumbs
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