Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Yarmouth Bloaters

Yarmouth Bloaters

Cut off the head and tail, open the bloater down the back, and lay it flat. Broil it on both sides over a clear fire, and serve with a little fresh butter and a captain's biscuit, which has been heated in the oven. (See BLOATERS.)

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