Lay the fish in cold, salted water half an hour before it is time to cook
it, then roll it in a clean cloth dredged with fiour; sew up the edges in such
a manner as to envelop the fish entirely, yet have but one thickness of
cloth over any part. Put the fish into boiling water slightly salted ; add
a few whole cloves and peppers and a bit of lemon peel; pull gently on the
fins, and when they come out easily the fish is done. Arrange neatly on a
folded napkin, garnish and serve with oyster sauce. Take six oysters to
every pound of fish and scald (blanch) them in a half-pint of hot oyster
64
SHELL-FISH.
liquor; take out the oysters and add to the liquor, salt, pepper, a bit of
mace and an ounce of butter; whip into it a gill of milk containing half
of a teaspoonful of flour. Simmer a moment; add the oysters, and send
to table in a sauce boat. Egg sauce is good with this fish.
BAKED CODFISH.
If salt fish, soak, boil and pick the fish, the same as for fish-balls. Add
an equal quantity of mashed potatoes, or cold, boiled, chopped potatoes, a
large piece of butter, and warm milk enough to make it quite soft✪ Baked Codfish. Put it
into a buttered dish, rub butter over the top, shake over a little sifted
flour, and bake about thirty minutes, and until a rich brown. Make a
sauce of drawn butter, with two hard-boiled eggs sliced, served in a gravy
boat.
CODFISH STEAK. (New England Style.)
Select a medium-sized fresh codfish, cut it in steaks cross- wise of the
fish, about an inch and a half thick; sprinkle a little salt over them, and
let them stand two hours. Cut into dice a pound of salt fat pork, fry out
all the fat from them and remove the crisp bits of pork; put the codfish
steaks in a pan of corn meal, dredge them with it, and when the pork fat
is smoking hot, fry the steaks in it to a dark brown color on both sides.
Squeeze over them a little lemon juice, add a dash of freshly ground pep-
per✪ Codfish Steak (New England Style), and serve with hot, old-fashioned, well-buttered Johnny Cake.
SALMON CROaUETTES.
One pound of cooked salmon (about one and a half pints when chopped),
one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour,
three eggs, one pint of crumbs, pepper and salt✪ Salmon Croquettes; chop the salmon fine, mix
the flour and butter together, let the cream come to a boil, and stir in the
flour and butter, salmon and seasoning; boil one minute; stir in one well-
beaten egg, and remove from the fire; when cold make into croquettes; dip
in beaten egg, roll in crumbs and fry. Canned salmon can be used.
SHELL-FISH,
STEWED WATER TURTLES, OR TERRAPINS.
Select the largest, thickest and fattest, the females being the best;
they should be alive when brought from market. Wash and put them
alive into boiling water, add a little salt, and boil them until thoroughly
SHELL-FISH.
65
Page 36 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lay the fish in cold, salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with fiour; sew up the edges in such a manner as to envelop the fish entirely, yet have but one thickness of cloth over any part. Put the fish into boiling water slightly salted ; add a few whole cloves and peppers and a bit of lemon peel; pull gently on the fins, and when they come out easily the fish is done. Arrange neatly on a folded napkin, garnish and serve with oyster sauce. Take six oysters to every pound of fish and scald (blanch) them in a half-pint of hot oyster
liquor; take out the oysters and add to the liquor, salt, pepper, a bit of mace and an ounce of butter; whip into it a gill of milk containing half of a teaspoonful of flour. Simmer a moment; add the oysters, and send to table in a sauce boat. Egg sauce is good with this fish.
BAKED CODFISH.
If salt fish, soak, boil and pick the fish, the same as for fish-balls. Add an equal quantity of mashed potatoes, or cold, boiled, chopped potatoes, a large piece of butter, and warm milk enough to make it quite soft. Put it into a buttered dish, rub butter over the top, shake over a little sifted flour, and bake about thirty minutes, and until a rich brown. Make a sauce of drawn butter, with two hard-boiled eggs sliced, served in a gravy boat.
CODFISH STEAK. (New England Style.)
Select a medium-sized fresh codfish, cut it in steaks cross- wise of the fish, about an inch and a half thick; sprinkle a little salt over them, and let them stand two hours. Cut into dice a pound of salt fat pork, fry out all the fat from them and remove the crisp bits of pork; put the codfish steaks in a pan of corn meal, dredge them with it, and when the pork fat is smoking hot, fry the steaks in it to a dark brown color on both sides. Squeeze over them a little lemon juice, add a dash of freshly ground pepper, and serve with hot, old-fashioned, well-buttered Johnny Cake.
SALMON CROQUETTES.
One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together, let the cream come to a boil, and stir in the flour and butter, salmon and seasoning; boil one minute; stir in one wellbeaten egg, and remove from the fire; when cold make into croquettes; dip in beaten egg, roll in crumbs and fry. Canned salmon can be used.
STEWED WATER TURTLES, OR TERRAPINS.
Select the largest, thickest and fattest, the females being the best; they should be alive when brought from market. Wash and put them alive into boiling water, add a little salt, and boil them until thoroughly
Records on this page
Baked CodfishCodfish Steak (New England Style)Salmon Croquettes