Posted by: hearttohearthcookery | February 13, 2025
Parslee and Oysters-A Taste of Hearth Cooking
After the lear (thickened sauce) has been poured on the trout dished up with the inside uppermost for the receipt (recipe) A dish of Trouts strow all over parslee fryed green. The dish is also garnished with fresh calendula and surrounded by the receipt How to broil Oysters broiled in scallop shells.
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Posted in food history, culinary history, food, receipts, recipes, trout, calendula, Lear, Parsley | Tags: food history, foodways, culinary history, food, fish
