Char is a very scarce fish; it is considered a great delicacy, and is seldom seen in the London markets; it is caught only in the lakes of Cumberland, and its flesh is of a pinky hue, resembling in colour and flavour that of the fresh-water trout.
Broil the char in the same manner as herrings, and serve it with either piquante, Provencale, ravigotte, or mustard sauce.