Recipe or source entry
Grilled Char
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.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/grilled-char.html- Legacy revision
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Cite this page
Grilled Char. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/grilled-char.html