Recipes
Ear, cooked on-soon (an old recipe from the book "Skullion of the XIX century" (1854)
Ingredients
→ SALT
→ FISH
→ SEMOLINA
→ ONION
→ ROOTS (CELERY, PARSLEY, PARSNIP)
→ WATER
Very often industrialists or hunters before fishing, getting tired, want to refresh themselves on the very banks of rivers, ponds or lakes (where they catch) with an ear.
To do this, after gutting, cleaning and washing the required amount of small fish, you should put it in a pot or in a saucepan, put the peeled roots and onions in the same place, add salt and cook until ready, then, after straining through a frequent sieve or clean cloth, cover with manna grits and let it boil well.
To do this, after gutting, cleaning and washing the required amount of small fish, you should put it in a pot or in a saucepan, put the peeled roots and onions in the same place, add salt and cook until ready, then, after straining through a frequent sieve or clean cloth, cover with manna grits and let it boil well.
