To bake Conger in Pasty proportion: Otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take the soals, flay and draw them, and scotch one side with your knife, lay them in a dish, & pour on them some vinegar and salt, let them lie in it half an hour, in the mean time set on the fire some water, white-wine, six cloves of garlick, and a faggot of sweet herbs; then put the fish into the boiling liquor, and the vinegar and salt where they were in steep; being boiled, take them up and drain them very well, then beat up sweet butter very thick, and mix with it some anchoves minced small, and dissolved in the butter, pour it on the fish being dished, and strow on a little grated nutmeg, and minced orange mixt in the butter.