Fish, how to choose and how to dress / by Piscator, author of "The practical angler," etc. etc.

Date:: 1843

Catalogue details

Licence: Public Domain Mark

Credit: Fish, how to choose and how to dress / by Piscator, author of "The practical angler," etc. etc. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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with a forcemeat pudding in their bellies, which should be prepared as follows : bread crumbs ; a small portion of sweet herbs and parsley, chopped up very fine; a little lemon peel, a good sized piece of butter, mixed up with the yolks of a couple of eggs, and seasoned with nutmeg, cayenne, common pepper, and salt; a few oysters either fresh or pickled cut up fine will make a valuable addition ; sew the pudding up in the belly of the fish, skewer its tail in its mouth, and then place the fish with the belly downwards on the fish drain. Garnish with sliced lemon, and serve it up with plain melted butter. No sauce whatever should be eaten with this dish. Pipers, and all the gurnard tribe, if large, may be dressed in this way, as also basse, bream, and fresh water perch. With these anchovy sauce, but no other may be permitted. To boil a Turbot. Great care is requisite in boiling a turbot, for being a thick fish it requires some time to dress through, when if not properly attended to, the skin will become cracked, and so the whole appearance of the fish destroyed, as well as its goodness deteriorated. To prevent this, some preliminary steps are necessary, both in preparing the Tvater as well as the fish itself before it is put into it.