Recipe or source entry
Devilled White-Bait
To devil white-bait, it must be fried a first time in the usual way; and then after being sprinkled over with ground black pepper and salt, is to be fried a second time in very hot frying fat: this being done, season it again with cayenne pepper and salt, and serve quite hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/devilled-white-bait.html- Legacy revision
8531e8373e9b- Source checksum
a70f4c0efe691a87057417f937162659472fd5bebfda99638794f5655b527b1f- Legacy text checksum
62b304e639056c53f3ba0e05ea031641de62db97a21b81967b3cf880e66ea5dc
Cite this page
Devilled White-Bait. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/devilled-white-bait.html