Grilled Fish

Ingredients

• Mackerel, herring, pilchards, and dried salmon
• a little butter

Method

1. 1

   Grease the gridiron bars, pepper the fish before putting it on.

2. 2

   When done, add a little salt and, if liked, a little butter.

3. 3

   Salmon can be wrapped in greased writing paper to broil.

4. 4

   A slice of salmon takes a quarter of an hour to broil.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 40. The excerpt below is the record exactly as published.

Grilled Fish. Mackerel, herring, pilchards, and dried salmon are generally grilled. The gridiron bars must be greased, and the fish peppered before it is put on. When it is done a little salt, and, if liked, a little butter

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