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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    slowly as they take some time to be thoroughly done throughout: for the same reason there should be an ample supply of dripping. Egg and bread crumb should also be rubbed over them; sometimes parsley or a few sweet herbs, shred very fine, are mixed up with the bread crumbs. The cornubian we have found by far the best sauce for fried eels, and this should be mixed up with melted butter; but any other sauce or soy may be eaten with them; many persons give a preference to parsley and butter as a corrective of the fat or luscious flavour, which is sometimes found too strong for delicate stomachs, and for this very reason we recommend the cornubian sauce, which has been prepared with a view to produce this very effect. To fry Conger. The smaller congers are fried in the same manner as eels, only without previously strip- ping off their skins; but the portions near the tail are often thrown away, on account of the small bones that abound in those parts and prove exceedingly troublesome. The large congers are cut up in small pieces right through the spine, of about three quarters of an inch in thickness. To fry these properly