Thornbaek, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Slices may be dipped in egg and breadcrumbs instead of flour.
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 1984. The excerpt below is the record exactly as published.
Thornbaek, Fried. — Clean and skin the fish, cut the part which is usually eaten into slices about an inch thick, and diy them with a soft cloth. Dredge them with flour, and let them lie for half an hour or more. Fry them in hot fat until they are brightly browned, and when they are done upon one side turn them upon the other. Drain them on blotting-paper to clear them from fat, and serve on a hot dish. Garnish with parsley. If preferred, the slices may be dipped in egg and bread-crumbs instead of being floured before they are fried. Time to fry, ten to twelve minutes
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