http://www.matlockanglingclub.co.uk/news_2_19.html
Matlock is very close to where I live. Although not a member of this lovely little club, I really ought to be as they have a policy of stocking gudgeon (scroll down to diary entry of 28/11/10)
Churchyard Yew
Fantastic stocking policy
- Snape
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Re: Fantastic stocking policy
Get in there CY....
“Fishing is much more than fish. It is the great occasion when we may return to the fine simplicity of our forefathers,” Herbert Hoover.
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- Gary Bills
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Re: Fantastic stocking policy
They don't have "gudgeon tansy" parties do they? That would be so Victorian...
- Snape
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Re: Fantastic stocking policy
Yummy! Gudgeon tansy.
Mrs Beeton has an easy gudgeon recipe (not that I would condone it!) :o
GUDGEONS.
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.
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 excellent and numerous in some of the rivers of England. Its flesh is firm, well-flavoured, and easily digested.
Mrs Beeton has an easy gudgeon recipe (not that I would condone it!) :o
GUDGEONS.
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.
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 excellent and numerous in some of the rivers of England. Its flesh is firm, well-flavoured, and easily digested.
“Fishing is much more than fish. It is the great occasion when we may return to the fine simplicity of our forefathers,” Herbert Hoover.
`·.¸¸.·´¯`·.¸¸.·´¯`·.¸ ><((((º>
`·.¸¸.·´¯`·.¸¸.·´¯`·.¸ ><((((º>
- The Sweetcorn Kid
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Re: Fantastic stocking policy
But they look so cute!!!
SK
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The Compleat Tangler
“Imagination is the real magic that exists in this world. Look inwards to see outwards. And capture it in writing.”
Nigel 'Fennel' Hudson
Click here for my Youtube Channel...
https://www.youtube.com/channel/UCeoyLH ... 5H4u8sTDgA
- Gary Bills
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Re: Fantastic stocking policy
Perhaps they go well with Worcestershire Sauce...The Sweetcorn Kid wrote:But they look so cute!!!
Hmmm, sauce...