to cut off the heads, split the herrings open, flour them, and fry.
The roes should be fried separately.
Kedgeree. — Boil 2 or 4 oz. of rice, according to the size of
the dish required, as for curry. Pick the flesh of the fish from
the bones, and break with a fork into flakes free from skin and
bone ; take equal quantities of fish and rice ; melt a slice of
butter in a saucepan, throw in the rice and fish, and stir all
briskly together till the mixture is quite hot, seasoning it rather
highly with salt, pepper, and cayenne. Have ready two slightly-
beaten egg✪ Kedgerees, stir them into the kedgeree for a minute or two till
the egg has set ; serve very hot, piled on a dish.
Kippers. -Put in boiling water for five minutes. Then drain
well, put small pieces of butter on them, and place in a Dutch
oven in front of a bright fire for ten minutes.
To Boil Mackerel. — Cleanse the inside of the fish thoroughly,
and lay it in the fish-kettle with sufficient cold water to cover
it, A lb. salt to each gallon of water, and two tablespoons of
vinegar✪ To Boil Mackerel ; bring it gradually to the boil, skim it well and simmer
gently till done, which will be when the tail splits and the eyes
start out. After the water boils it takes about ten or fifteen
minutes^ or more if the fish is very large. Fennel sauce is usually
served with this fish.
Broiled Mackerel. — Cleanse the fish thoroughly and dry in
a cloth ; cut off the head and tail and split the body open ; take
out the backbone ; rub well with butter, and sprinkle with pepper
and salt, chopped parsley, and a few drops of lemon juice.
Broil in a frying-pan in which a small piece of butter has been
melted. Put the white side of the fish next to the fire first, and
when it is partly cooked turn it and let the other side brown.
To Pickle Mackerel. — Clean and prepare the fish and wipe
well in a cloth. Put the fish in a deep pie-dish with two bay-
leaves, 3 doz. peppercorns, £ a teaspoonful of salt. Cover the fish
with vinegar and water in the proportion of £ vinegar and £ water;
put a plate over the top and stand in a slow oven an hour.
FISH. 25
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Mackerel that have been boiled can be used for this dish, but
will only require to be in the oven for half an hour.
Scalloped Oysters. — Open and beard a dozen oysters, and
scald them for a second in their own liquor. Make a white
sauce, into which some oyster liquor is poured, a few grains of
cayenne, a salt-spoonful of anchovy sauce, a pinch of mace, and a
squeeze of lemon. Boil this till it is cooked. Put the oysters
into scallop-shells, pour the sauce over them, and strew bread-
crumbs on the top✪ Scalloped Oysters, and place some little bits of butter all over.
Brown them in front of the fire.
Filleted Plaice and Dutch Sauce. — Brush over the fillets
with beaten yolk of egg, dip into fine bread-crumbs, and fry in
boiling fat ; serve with fried parsley✪ Filleted Plaice with Dutch Sauce and Dutch sauce. The fillets
should be arranged in a ring in the dish, and the sauce poured
into the middle.
To Fry Parsley. — Wash the parsley, dry well in a clean cloth,
set in the oven for five minutes and then plunge into hot fat for
one minute. The parsley should look green and crisp.
Page 20 · 5 recipe records on this page
Presented as published in 1901. 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
to cut off the heads, split the herrings open, flour them, and fry. The roes should be fried separately.
Kedgeree. — Boil 2 or 4 oz. of rice, according to the size of the dish required, as for curry. Pick the flesh of the fish from the bones, and break with a fork into flakes free from skin and bone ; take equal quantities of fish and rice ; melt a slice of butter in a saucepan, throw in the rice and fish, and stir all briskly together till the mixture is quite hot, seasoning it rather highly with salt, pepper, and cayenne. Have ready two slightly beaten eggs, stir them into the kedgeree for a minute or two till the egg has set ; serve very hot, piled on a dish.
Kippers. -Put in boiling water for five minutes. Then drain well, put small pieces of butter on them, and place in a Dutch oven in front of a bright fire for ten minutes.
To Boil Mackerel. — Cleanse the inside of the fish thoroughly, and lay it in the fish-kettle with sufficient cold water to cover it, A lb. salt to each gallon of water, and two tablespoons of vinegar ; bring it gradually to the boil, skim it well and simmer gently till done, which will be when the tail splits and the eyes start out. After the water boils it takes about ten or fifteen minutes^ or more if the fish is very large. Fennel sauce is usually served with this fish.
Broiled Mackerel. — Cleanse the fish thoroughly and dry in a cloth ; cut off the head and tail and split the body open ; take out the backbone ; rub well with butter, and sprinkle with pepper and salt, chopped parsley, and a few drops of lemon juice. Broil in a frying-pan in which a small piece of butter has been melted. Put the white side of the fish next to the fire first, and when it is partly cooked turn it and let the other side brown.
To Pickle Mackerel. — Clean and prepare the fish and wipe well in a cloth. Put the fish in a deep pie-dish with two bayleaves, 3 doz. peppercorns, £ a teaspoonful of salt. Cover the fish with vinegar and water in the proportion of £ vinegar and £ water; put a plate over the top and stand in a slow oven an hour.
\
Mackerel that have been boiled can be used for this dish, but will only require to be in the oven for half an hour.
Scalloped Oysters. — Open and beard a dozen oysters, and scald them for a second in their own liquor. Make a white sauce, into which some oyster liquor is poured, a few grains of cayenne, a salt-spoonful of anchovy sauce, a pinch of mace, and a squeeze of lemon. Boil this till it is cooked. Put the oysters into scallop-shells, pour the sauce over them, and strew breadcrumbs on the top, and place some little bits of butter all over. Brown them in front of the fire.
Filleted Plaice and Dutch Sauce. — Brush over the fillets with beaten yolk of egg, dip into fine bread-crumbs, and fry in boiling fat ; serve with fried parsley and Dutch sauce. The fillets should be arranged in a ring in the dish, and the sauce poured into the middle.
To Fry Parsley. — Wash the parsley, dry well in a clean cloth, set in the oven for five minutes and then plunge into hot fat for one minute. The parsley should look green and crisp.
Records on this page
KedgereeTo Boil MackerelScalloped OystersOysters with White SauceFilleted Plaice with Dutch Sauce