Friday 6 October 2017

Gudgeon pie

Had the trots again today, well an hour on the way home anyway. River in perfect shape and I dropped in below the bridge  in a  short deep and  slightly tricky run. The bow saw will have to come out as the willow is encroaching.

It was a veritable gudgeon nest down there and every chuck a small coconut. I did let a few plod about to see if I could entice  a perch to strike, the only one that did was on the legit maggots. Which by the way at only 2.50 a pint are a steal. (3.30 in Dangling Indirect and small as pinkies to boot) The casters were hand turned to. They are for tomorrow.

5- 6 oz ish  and brightly marked as ever on this river.


Just a 15 minute  sample of the hour or so.



261. INGREDIENTS.-- Egg and bread crumbs sufficient for the quantity of fish; hot lard.
Mode.-- Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; wipe them dry, flour and dip them into egg, and sprinkle over with bread crumbs. Fry of a nice brown.
Time.-- 3 or 4 minutes.
Average cost. Seldom bought.
Seasonable from March to July.
Sufficient, 3 for each person.
Illustration: THE GUDGEON.
THE GUDGEON.-- This is a fresh-water fish, belonging to the carp genus, and is found in placid streams and lakes. It was highly esteemed by the Greeks, and was, at the beginning of supper, served fried at Rome. It abounds both in France and Germany; and is both e

Think they had bigger gudgeon in mind, 2-3 per person?

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