To Souce Conger from The Accomplisht Cook by Robert May
Take a good fat conger, draw it at two several, vents or holes, being first scalded and the fins shaved off, cut it into three or four pieces, then have a pan of fair water, and make it boil, put i...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- white-wine vinegar
- fish
- salt
- conger
- water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
To Souce Eels Otherways cut in pieces, or whole from The Accomplisht Cook by Robert May
app.ckbk.com
To souce Mullets or Bace from The Accomplisht Cook by Robert May
app.ckbk.com
Soops or butter’d Meats of Spinage from The Accomplisht Cook by Robert May
app.ckbk.com
The best way to Calver Flounders from The Accomplisht Cook by Robert May
app.ckbk.com
V. Otherways from The Accomplisht Cook by Robert May
app.ckbk.com
Lobster Consomme from Tony Bilson's Recipe Book by Tony Bilson
app.ckbk.com
To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges from The Accomplisht Cook by Rob
app.ckbk.com
Salmon Mousse from The Times Cookery Book by Katie Stewart
app.ckbk.com