Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

HomeG › Gudgeon

Gudgeon

- What gudgeons are we men:

Every woman's easy prey!

Though we've felt the hook-again We bite and they betray, sings the poet Gay. But this is scarcely fair, for it appears that gudgeons are mostly of the weaker sex-there being about six females to one male. The fish has long been noted as a dainty for invalids. It is a carp by race but a smelt by character, and is fried like the smelt, to be served with fried parsley. A house of great renown, the Pavillon Henri IV., at St. Germain, used to be, and still is famous for its fried gudgeon; and the fish is so relished in France that it is sometimes served at the end of dinner among the entremets.

← GrogGuinea Fowl →