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Pan-fish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pan-fish

Ingredients

Directions

  1. Place fish in a pan with heads together, filling spaces with smaller fish.

  2. When ready to turn, cover with a plate, drain off fat, and invert the pan to leave fish unbroken on the plate.

  3. Return lard to the pan and heat it.

  4. Slip the fish back into the pan and cook until the other side is brown.

  5. Drain, turn onto the plate as before, and slide onto a platter for serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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