Barbel

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

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A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

229.
INGREDIENTS.--1/2 pint of port wine, a saltspoonful of salt, 2 tablespoonfuls of vinegar, 2 sliced onions, a faggot of sweet herbs, nutmeg and mace to taste, the juice of a lemon, 2 anchovies;
1 or 2 barbels, according to size.
Mode--Boil the barbels in salt and water till done;
pour off some of the water, and, to the remainder, put the ingredients mentioned above.
Simmer gently for 1/2 hour, or rather more, and strain.
Put in the fish;
heat it gradually;
but do not let it boil, or it will be broken.
THE BARBEL,--This fish takes its name from the barbs or wattels at its mouth;
and, in England, is esteemed as one of the worst of the fresh-water fish.
It was, however, formerly, if not now, a favourite with the Jews, excellent cookers of fish.
Others would boil with it a piece of bacon, that it might have a relish.
It is to be met with from two to three or four feet long, and is said to live to a great age.
From Putney upwards, in the Thames, some are found of large size;
but they are valued only as affording sport to the brethren of the angle.