Gudgeon, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
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 663. The excerpt below is the record exactly as published.
Gudgeon, Fried. — Cleanse the fish thoroughly, take out the inside, and remove the gills, but do not scrape off the scales. Wipe them dry with a soft cloth, dip them in a^^ and broad-crumbs, and fry them in hot butter or lard
Cook this with the app: pantry check, scaling, and the assistant.