Recipe or source entry
Yarmouth Bloaters
Cut off the head and tail, split the bloater down the back, spread it out flat, and broil it on both sides over a clear sharp fire; send to table with a pat of fresh butter and a thick captain's biscuit made hot in the oven or before the fire.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/yarmouth-bloaters.html- Legacy revision
8531e8373e9b- Source checksum
79f85653ef74e8f182d3910695d0f22f62a0a0b57a311b65c28a18169f1ad074- Legacy text checksum
b210fa9867f936e4271644c21c5aeec41c6a9db8c1d48304341b0f8ef73a70d8
Cite this page
Yarmouth Bloaters. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/yarmouth-bloaters.html