What I can Cook with my Gridiron

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Firstly, Fish, nearly all sorts, both dried and fresh, either whole or in pieces. I shall not begin with the king of the ocean, but with one of the most humble of its inhabitants, and which daily gratifies the palates of millions; it is—

The Plain Red Herring.—Though we have agreed to make use of every kind of