To Dress Little Fish

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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As to all Sorts of little Fish, such as Smelts, Roch, &c. they should be fry’d dry, and of a fine brown, and nothing but plain Butter. Garnish with Lemon.

And to boiled Salmon the same, only Garnish with Lemon, and Horse-reddish.

And with all boiled Fish, you should put a good deal of Salt, and Horse-reddish in the Water; except Mackrel, with which put Salt and Mint, Parsley and Fennel, which you must chop to put into the Butter; and some love scalded Gooseberries with them. And be sure to boil your Fish well; but take great Care they don’t break.