Grayling, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 6 to 10 minutes, depending on size. 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.
one moderate-sized fish for two persons. Grayling, Broiled. — Wash, scale, and empty the fish ; season them "vvith pepper and salt, dip them in oil, and place them on the gridiron over a clear fire for a few minutes. Serve on a hot dish, with the head and tail together, and squeeze the juice of a lemon over them. The fish should be small when cooked thus. Probable cost of this fish, un- certain, for the reason stated in the preceding- recipe. Sufficient, a moderate-sized fish for two persons. Grayling, Fried. — Scale and clean the fish, opening it ius little as possible. Cut off the fins and gills, but leave the head, and wipe them as dry as possible. Season with pepper and salt, dredge a little fiour over them, and fry them in plenty of hot di-ipping, or la
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.