To Fry Conger

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Being scalded, and the fins shaved off, splat it, cut it into rouls round the conger, flour it, and fry it in clarified butter crisp, sauce it with butter beaten with vinegar, juyce of orange or lemon, and serve it with fryed parsley, fryed ellicksanders, or clary in butter.