Grilled Fish (Dabs)

Ingredients

• those very small soles called dabs
• a piece of fat
• a little pepper
• a little salt
• a piece of cut lemon

Method

1. 1

   Dry and flour the fish, then grill over a clear fire on a greased gridiron.

2. 2

   Serve on ornamental paper, sprinkled with pepper and salt, and add lemon for those who like it.

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 30. The excerpt below is the record exactly as published.

A little pepper should always be sprinkled over kidneys while they are cooking. The best form of having fish for breakfast is, un- doubtedly, plain grilled. When those very small soles called dabs can be obtained, the best method of cook- ing them is simply to dry them, flour them, and then cook them over a clear fire on a gridiron — rubbed, of course, with a piece of fat to prevent the fish from sticking. Fish sent up this way should be put on an ornamental piece of white paper. The fish, also, should show the marks of the gridiron in fight-brown streaks. A little pepper and salt should be sprinkled on them before sending to table, and a piece of cut lemon

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