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 143

1.Clean your fish, head and tail them, lay them 12 hours in black pepper and salt, sprinkle inside and out.

2.Then season inside and out with the white pepper, cloves and mace.

3.Lay them in a baking dish one by one and barely cover with clarified butter.

4.Bake 4 hours very slowly.

5.When cooked lay them open one by one.

6.Take out the backbone and scrape with a knife point the thickest of the seasoning from the inside of them, and

7.Dredge a little cayenne pepper in them.

8.Have your pots dry, lay the fish in on their backs, side by side, head and tail.

9.Fill up the ends with small fish, and press all tightly down with your hands.

10.Then barely cover them with clarified butter and when it has well soaked in, quite cover them.

N.B. — 7 1/2 lb. fish is called a dozen, and 2 lb. of butter is required for covering this quantity. Some people clean, and lay in the bottom of the baking dish, the heads and tails as they keep the fish from burning; they are good to eat with the bones, but not to pot.