Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 142

An Ulverston friend sends this receipt. Mrs. Barton was the wife of the Rector of Windermere at this period. ‘Char is a fish chiefly remarkable for its scarceness,’ writes Bickerdyke, sometime Angling Editor of The Field. ‘He is a lake fish — much resembles trout, but is redder on the belly and has smaller scales — and generally more gorgeous in colouring. They are found in many lakes of the United Kingdom — in Loch Doon, Ayrshire; Loch Achilty, Ross-shire; Loch Knockie, Inverness-shire; The Tarff, Kircudbrightshire; Corry Lair; and in Lochs Dochart, Ericht and Fruchie. They are found in a number of lakes, large and small, in Ireland—in Lough Cona (for example); in Wales, and in the Cumberland and Westmorland lakes; in Goats Water, and Hawes Water as well as Windermere, Buttermere and Crummock. The American brook trout is a beautiful char.’

The fish are excellent eating, and potted char is a well-known delicacy. The friend to whom we owe the recipe says it is equally good for trout.

INGREDIENTS: Char or trout 7 1/2 lb. or 1 dozen fish; black pepper and salt; white pepper 1 1/4 oz.; cloves 6 drams; ground mace 2 drams clarified butter 2 lb.; cayenne pepper.

TIME: 12 hours to salt; 4 hours to bake.