Royans, Broiled
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with fresh butter.
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 1609. The excerpt below is the record exactly as published.
Royans, Broiled (a Bordeaux recipe). — Take the fish, wipe them with a cloth, .squeeze firmly the tip of the tail. Sprinkle salt over thorn, and place them on a gridiron to broil over a brisk fire. As soon as the undermost side begins to whiten, turn the royans, and two minutes after send them to table. Fresh butter should be served separately
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