Filleted Plaice and Stewed Oysters. — Fry the
fillets in plenty df hot boiling fat, until they are of
a golden-brown colour. Beard and drain a dozen
oysters. Put their liquor into a basin with a J
pint of milk (or water) a glass of almost any kind of
white wine, 3 anchovies, a little pepper and salt to
taste , take 2 ozs. of fresh butter, put in a stewpan, let
e 2
68
THE HOUSEHOLD
it melt, then add flour✪ Filleted Plaice and Stewed Oysters, mix well, and add the contents
of the basin; let all come to the boil. Put in the
fillets and the bearded oysters. As soon as the
oysters are hot through, take out the fillets, and lay
them in the centre of a dish, pour over the sauce,
placing the oysters around the fish. If liked, a
squeeze of lemon and a little cayenne may be added.
This is not an expensive dish, but a very nourishing
one.
Fried Fillet of Flounder. — Procure a fine fresh
fish about 3 to 4 lbs. in weight. Remove the head,
and make an incision with a small knife down the
back ; open the fish, and carefully lift up the fillets ;
turn over and remove the other two fillets, bkin
them, and cut each fillet into two. Sprinkle some sa t
and pepper over each piece, lightly roll them in some
flour, then in the beaten yolk of i egg✪ Fried Fillet of Flounder, and gently
roll in grated breadcrumbs. Fry in fat that must be
boiling for 2 to 3 minutes. Drain well, and place
on a hot dish, decorating with cut lemon and fried
parsley alternately.
Fish Cutlets. — Ingredients : 1 lb. of cold fish, 1
oz. of butter, 1 oz. of flour, 1 gill of water or fish
stock, 1 teaspoonful of essence of anchovy, cayenne
pepper and salt, 1 egg, J- lb. of fine bread crumbs✪ Fish Cutlets.
The fish should be chopped up finely, then melt 1 oz.
of butter in a stewpan, add the flour and mix
smoothly ; then gradually add the stock or water and,
stirring all the time, boil it till it forms a smooth,
thick white sauce and clings in a ball round the
spoon, leaving the sides of the stewpan perfectly
clean; then add the fish, anchovy essence, and sea¬
soning; mix all well together and turn out on to a
plate to cool. When cold, shape this mixture into
cutlet form, egg and bread crumb each one, and lay
them in a frying basket and plunge them into boil¬
ing fat and fry a light brown; insert a parsley stalk
IrAS COOKERY BOOK. 69
in the thin end of each cutlet, dish in a circle, and
garnish with parsley.
Mackerel, Baked. — Ingredients : 2 mackerel, 1 oz.
of bread crumbs, J oz. of finely-chopped parsley, J
teaspoonful of mixed herbs, 1 egg, pepper, salt, a
little grated lemon peel, 1 oz. dripping✪ Mackerel, Baked, J oz. of rasp¬
ings. Split the mackerel down the back and re¬
move the roe; throw the roe into boiling water for one
minute, then chop it and add to it the herbs, parsley,
bread crumbs, and the seasoning. Mix with the
egg, and spread over one of the mackerel. Lay the
other on the top, place in a deep baking tin, cover
with a greased paper, and brush some dripping over
the top. Bake for about half an hour. When done,
place the fish on a hot dish, and garnish with alter¬
nate rows of parsley and raspings. Serve with
anchovy sauce.
Page 36 · 4 recipe records on this page
Presented as published in 1900. 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
Filleted Plaice and Stewed Oysters. — Fry the fillets in plenty of hot boiling fat, until they are of a golden-brown colour. Beard and drain a dozen oysters. Put their liquor into a basin with a J pint of milk (or water) a glass of almost any kind of white wine, 3 anchovies, a little pepper and salt to taste , tak ozs. of fresh butter, put in a stewpan, let
e 2
it melt, then add flour, mix well, and add the contents of the basin; let all come to the boil. Put in the fillets and the bearded oysters. As soon as the oysters are hot through, take out the fillets, and lay them in the centre of a dish, pour over the sauce, placing the oysters around the fish. If liked, a squeeze of lemon and a little cayenne may be added. This is not an expensive dish, but a very nourishing one.
Fried Fillet of Flounder. — Procure a fine fresh fish about 3 to 4 lbs. in weight. Remove the head, and make an incision with a small knife down the back ; open the fish, and carefully lift up the fillets ; turn over and remove the other two fillets, bkin them, and cut each fillet into two. Sprinkle some salt and pepper over each piece, lightly roll them in some flour, then in the beaten yolk of i egg, and gently roll in grated breadcrumbs. Fry in fat that must be boiling for 2 to 3 minutes. Drain well, and place on a hot dish, decorating with cut lemon and fried parsley alternately.
Fish Cutlets. — Ingredients : 1 lb. of cold fish, 1 oz. of butter, 1 oz. of flour, 1 gill of water or fish stock, 1 teaspoonful of essence of anchovy, cayenne pepper and salt, 1 egg, J- lb. of fine bread crumbs. The fish should be chopped up finely, then melt 1 oz. of butter in a stewpan, add the flour and mix smoothly ; then gradually add the stock or water and, stirring all the time, boil it till it forms a smooth, thick white sauce and clings in a ball round the spoon, leaving the sides of the stewpan perfectly clean; then add the fish, anchovy essence, and sea¬ soning; mix all well together and turn out on to a plate to cool. When cold, shape this mixture into cutlet form, egg and bread crumb each one, and lay them in a frying basket and plunge them into boil¬ ing fat and fry a light brown; insert a parsley stalk
in the thin end of each cutlet, dish in a circle, and garnish with parsley.
Mackerel, Baked. — Ingredients : 2 mackerel, 1 oz. of bread crumbs, J oz. of finely-chopped parsley, J teaspoonful of mixed herbs, 1 egg, pepper, salt, a little grated lemon peel, 1 oz. dripping, J oz. of rasp¬ ings. Split the mackerel down the back and re¬ move the roe; throw the roe into boiling water for one minute, then chop it and add to it the herbs, parsley, bread crumbs, and the seasoning. Mix with the egg, and spread over one of the mackerel. Lay the other on the top, place in a deep baking tin, cover with a greased paper, and brush some dripping over the top. Bake for about half an hour. When done, place the fish on a hot dish, and garnish with alter¬ nate rows of parsley and raspings. Serve with anchovy sauce.
Records on this page
Filleted Plaice and Stewed OystersFried Fillet of FlounderFish CutletsMackerel, Baked