Roasted Chub
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 353. The excerpt below is the record exactly as published.
Roasted Chub. — Remove the scales and gills, clean and thoroughly wash the Chub, and season the inside of it with finely-chopped sweet herbs, such as rosemary, parsley, thyme, and winter savoury, &c. ; then fix it on a spit and roast it before a clear fire, dredging with salt, and basting con- tinually with butter and vinegar
Cook this with the app: pantry check, scaling, and the assistant.