Grayling, Baked
From Cassell's dictionary of cookery, 1892
Serves 2
Time: about half an hour. 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 648. The excerpt below is the record exactly as published.
Grayling, Baked. — Wash, scale, and empty the fish. Dry them ; season them with salt and cayenne, and lay them in a shallow baking-dish, with three or fom- lumps of butter placed on them. Baste them now and then, and put a cover over the pan while they are ceoking. Send them to table with sauce made of the giavy which runs from them, mixed with good melted butter. Time, about half an hour. Pro- bable cost, uncertain, as grayhngs are seldom offered for sale. Sufficient, one moderate-sized fish
Cook this with the app: pantry check, scaling, and the assistant.