Gar-Fish
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1 whole gar-fish
- anchovy sauce
- parsley and butter
- plain melted butter
Instructions
- Remove the skin from the gar-fish entirely to eliminate the strong rank flavour of the oil it contains.
- Curl the fish round and fasten the tail into the bill.
- Broil the fish or bake it in a gentle oven for fifteen to twenty minutes, until cooked through.
- Serve with anchovy sauce, parsley and butter, or plain melted butter.