Spigola
From The gourmet's guide to Europe, 1903
Presented as published in 1903. 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 gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 149. The excerpt below is the record exactly as published.
Spigola , the most delicate of fishes of the Medi- terranean, is at its best between i and ij lbs. in weight. It is either boiled or baked, and is served with a sauce of oil, lemon juice, and chopped parsley
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