Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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.
Method
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Ingredients.
— i tench, ^ a pint of anchovy, parsley or piquant sauce 265), lemon, parsley, salt and pepper.
Method.
— Scale and clean the fish thoroughly, and remove the gills.
Rul> the inside of the fish with salt, applying it liberally under the backbone, which should be raised for the purpose.
Let it stand for :-s, and afterwards rinse the fish well in cold water.
Put it into a saucepan containing just sufficient hot, but not quite boiling, salted water to cover it, and simmer gently from 15 to 25 minutes, according to size.
PiMin well, and serve garnished with sliced lemon and ley.
Time.
— From 15 to 25 minutes, to boil.
Average Cost, uncertain, ag seldom offered for sale.
United Kingdom
Large pot
Saucepan
Chef's knife
Cutting board