To marinate Conger

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Scald and draw it, cut it into pieces, and fry it in the best sallet oyl you can get; being fried put it in a little barrel that will contain it; then have some fryed bay-leaves, large mace, slic’t ginger, and a few whole cloves, lay these between the fish, put to it white-wine, vinegar, and salt, close up the head, and keep it for your use.