Home › The Principles of Cookery › Pilchards, Cooking Of

Pilchards, Cooking Of

Pilchards are very oily, and quickly deteriorate in quality, so that they are not often sent uncured to any great distance from the place where they are caught. They may be dressed according to the directions given for herrings. They may be distinguished from the herring by the fact that the fin is exactly in the middle of the back, whilst in the herring it is nearer the tail. Probable cost, uncertain.