To Briol Shrim, Cod, Salmon, Whiting, or Haddocks

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Flour it, and have a quick clear Fire, set your Gridiron high, broil it of a fine brown, lay it in your Dish, and for Sauce have good melted Butter, take a and Lobster, bruise the Body in the Butter, cut the Meat small, put all together into the melted Butter, make it hot, and pour into your Dish, or into Basons. Garnish with Horse-reddish and Lemon.