Recipes > Seafood > Barbel



  • 1/2 pint of port wine
  • 1 saltspoonful of salt
  • 2 tablespoonfuls of vinegar
  • 2 sliced onions
  • 1 faggot of sweet herbs
  • nutmeg and mace to taste
  • juice of a lemon
  • 2 anchovies
  • 1 or 2 barbels, according to size


Boil the barbels in salt and water till done; pour off some of the water, and, to the remainder, put the ingredients mentioned above. Simmer gently for 1/2 hour, or rather more, and strain. Put in the fish; heat it gradually; but do not let it boil, or it will be broken.

Time: Altogether 1 hour.

Sufficient for 4 persons.

Seasonable from September to November.


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The Book of Household Management (1861).

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