INGREDIENTS.--1/4 lb. of salt to each gallon of water.
Mode.--If the fish be very large, it should be laid in cold water, and gradually brought to a boil; if small, put it in boiling water, salted in the above proportion. Serve with anchovy sauce and plain melted butter.
Time.--According to size, 1/4 to 3/4 hour.
Seasonable from July to October.
Mode.--If the fish be very large, it should be laid in cold water, and gradually brought to a boil; if small, put it in boiling water, salted in the above proportion. Serve with anchovy sauce and plain melted butter.
Time.--According to size, 1/4 to 3/4 hour.
Seasonable from July to October.
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