grayline

Updated: May 13, 2025

Strain it off for use, and when cold take off the fat. GRAYLINE. Having scaled and washed the fish, then dry them. Dust them over with flour, and lay them separately on a board before the fire. Fry them of a fine colour with fresh dripping; serve them with crimp parsley, and plain butter. Perch and tench may be done the same way.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families