Ingredients
- four handsful of flour
Directions
1
(_Greenwich Receipt._)
2
[In season in July, August, and September.]
3
This delicate little fish requires great care to dress it well. Do not touch it with the hands, but throw it from your dish or basket into a cloth, with three or four handsful of flour, and shake it well; then put it into a bait sieve, to separate it from the superfluous flour. Have ready a very deep frying-pan, nearly full of boiling fat, throw in the fish, which will be done in an instant: they must not be allowed to take any colour, for if browned, they are spoiled. Lift them out, and dish them upon a silver or earthenware drainer, without a napkin, piling them very high in the centre. Send them to table with a cut lemon, and slices of brown bread and butter.
By Eliza Acton ·
Recipe sourced from
gutenberg