6 prime millers, about 6 oz each after skinning and cleaning Flour for dredging Salt and pepper 4-5 tablespoons bacon fat from the Captain's breakfast 1 large onion, peeled and thinly sliced 1 and 1/4 cup stock, or reconstituted Portable Soup
Cut the millers into serving pieces. Season the flour with salt and pepper. Dredge the millers in the flour and set aside.
Heat 2 tablespoons of the bacon fat in a large, heavy pan over medium heat. Add the onion and saute, stirring occassionally, until limp and golden. Remove the onion and set aside.
In the same pan, brown the millers on all sides, a few pieces at a time, adding more bacon fat as needed. Set the millers aside.
Deglaze the pan with the stock. Return the millers and onions to the pan, add salt and pepper to taste, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Serves 6 hungry midshipmen.
Copied from Lobscouse and Spotted Dog pg 230, by Grossman and Thomas, W.W. Norton books, 1997
The authors add: We were somewhat taken aback to discover that miller is absolutely delicious, rather like very young and tender rabbit.
I can only commend them for their dedication to authenticity...
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Recipe: Millers In Onion Sauce
Flour for dredging
Salt and pepper
4-5 tablespoons bacon fat from the Captain's breakfast
1 large onion, peeled and thinly sliced
1 and 1/4 cup stock, or reconstituted Portable Soup
Cut the millers into serving pieces. Season the flour with salt and pepper. Dredge the millers in the flour and set aside.
Heat 2 tablespoons of the bacon fat in a large, heavy pan over medium heat. Add the onion and saute, stirring occassionally, until limp and golden. Remove the onion and set aside.
In the same pan, brown the millers on all sides, a few pieces at a time, adding more bacon fat as needed. Set the millers aside.
Deglaze the pan with the stock. Return the millers and onions to the pan, add salt and pepper to taste, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Serves 6 hungry midshipmen.
Copied from Lobscouse and Spotted Dog pg 230, by Grossman and Thomas, W.W. Norton books, 1997
The authors add: We were somewhat taken aback to discover that miller is absolutely delicious, rather like very young and tender rabbit.
I can only commend them for their dedication to authenticity...