Chap. IX. – Broiling, pp.338-344. [Old Scottish Recipes Contents] General Rules Beef Steaks Mutton Chops Pork Steaks Veal Steaks, or Chops Lamb Steaks Chickens Broiled Shoulder of Lamb or Mutton Broiled Calf’s Liver Roddekins Broiling Fish Fresh Salmon Kipper Salmon Haddocks Haddocks Smoaked to Resemble Aberdeen, or Finnen Haddies Herrings Cod Sounds Trout Mackarels Share this:TweetLike this:Like Loading...
