Home Recipes Cook Books Food Categories Featured

Turbot Or Barbel To Dress En Maigre Or In A Lean Fashion

(Fish.) - (The Lady's Own Cookery Book)







Put into a stewpan a large handful of salt, a pint of water, a clove of

garlic, onions, and all sorts of sweet kitchen herbs, the greater

variety the better, only an equal quantity of each. Boil the whole half

an hour over a slow fire; let it settle. Pour off the clear part of the

sauce, and strain it through a sieve; then put twice as much rich milk

as there is of the brine, and put the fish in it over a very slow fire,

letting it simmer only. When your turbot is done, pour over it any of

the sauces named as being proper for fish in the article Sauces.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 967 times.

Home Made Cookies.ca