Grilled Bloaters

Ingredients

• 2 bloaters
• 1 oz. butter
• pepper to taste

Method

1. 1

   Split the bloaters from head to tail.

2. 2

   Remove the backbone.

3. 3

   If very salty, steep in cold water for half an hour.

4. 4

   Place on a greased gridiron over a clear fire.

5. 5

   Watch carefully to avoid burning the skin side.

6. 6

   When both sides are browned, place on a hot dish, add butter, sprinkle with pepper, and serve hot.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 39. The excerpt below is the record exactly as published.

GRILLED BLOATERS. 2 bloaters I pepper to taste 1 oz. butter

Cook this with the app: pantry check, scaling, and the assistant.