INGREDIENTS.--1 lb. of eels, 1 egg, a few bread crumbs, hot lard.
Mode.--Wash the eels, cut them into pieces 3 inches long, trim and wipe them very dry; dredge with flour, rub them over with egg, and cover with bread crumbs; fry of a nice brown in hot lard. If the eels are small, curl them round, instead of cutting them up. Garnish with fried parsley.
Time.--20 minutes, or rather less.
Seasonable from June to March.
Note.--Garfish may be dressed like eels, and either broiled or baked.
Mode.--Wash the eels, cut them into pieces 3 inches long, trim and wipe them very dry; dredge with flour, rub them over with egg, and cover with bread crumbs; fry of a nice brown in hot lard. If the eels are small, curl them round, instead of cutting them up. Garnish with fried parsley.
Time.--20 minutes, or rather less.
Seasonable from June to March.
Note.--Garfish may be dressed like eels, and either broiled or baked.
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