Grilled Bloaters
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.
Grilled Bloaters. — 'Remove the heads and tails of the bloaters and split them right down the back, removing the roes and backbone by slipping the forefinger under the latter from the tail; then • press the fish back into shape as plumply and smoothly as possible, after laying back the Avell- washed roes, sandwich fashion, between the sid/s of the fish. Pour some warm butter
Cook this with the app: pantry check, scaling, and the assistant.