Grilled Char

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Char is a very scarce fish; it is considered a great delicacy, and is seldom seen in the London markets; it is caught only in the lakes of Cumberland, and its flesh is of a pinky hue, resembling in colour and flavour that of the fresh-water trout.

Broil the char in the same manner as herrings, and serve it with either piquante, Provencale, ravigotte, or mustard sauce.

No. 263