Pish Salad.— This consists of cold fish
of any kind, hard-boiled eggs cut small, pickled
gherkins, or any other green pickle. Oysters
or shrimps may be added to the other fish,
which should be separated neatly into flakes,
and the whole should be moistened with a salad
cream. Garnish with slices of lemon and some
parsley.
Pish Sandwiches. — Cut bread and butter
as for other sandwiches, place thin scollops of
any fish on the slices, and instead of mustard,
use Tartar sauce. Put a layer of finely-sliced
lettuce on the top of the sauce, and cover with
bread and butter. Serve cut into squares. Thm
slices of hard-boiled eggs may be added, but fish
mate good sandwiches alone if weU seasoned.
FIS
(213 )
FIS
Fish Sauce. — To a quart of the best vine-
gar add an ounce and a half of cayenne pepper,
two or three shallots, a few shi-eds of garlic,
and two table-spoonfuls each of walnut ketchup
iind soy. To be kept ia a large bottle, and well
shaken every day. At the end of a fortnight
divide the sauce, and keep it well sealed in small
bottles. Use as required. It wiU be fit for use
in about three weeks. Probable cost. Is. for
this quantity.
Fish, Sauce for Boiled. — Take some
of the water in which the fish has been boiled,
and simmer in it for a quarter of an hour an
onion, an anchovy, and a table-spoonful of
walnut ketchup ; add a pint of good veal gravy,
strain, and thicken with butter and fioui\ Two
table-spoonfuls of ✪ Fish Sauce the hsh broth will be enough
for this quantity. Probable cost, 4d.
Fish Sauce, without Butter.— Boil
down a table-spoonful of horse-radish, an onion,
four cloves, and two blades of mace pounded,
in half a pint of water and a quarter of a pint
of good vinegar. When the onion is soft,
mince it with a couple of anchovies, and stir
it into the sauce, adding a tea-spoonful of salt,
and half the quantity of black pepper. Mix
the beaten yolks of thi-ee egg✪ Fish Sauce without Butters (which should
be first strained) into the sauce. Do this gra-
dually, and throw the sauce from the pan to a
basin, and then toss it over the fire till it is thick
enough to serve. Time to boil the sauce, half
an hour ; to thicken with eggs, five minutes.
Fish Scallop.— Take half a pound of any
cold fish ; weigh it when the bones and skia
have been removed. Put it into a stewpan,
with walnut ketchup and made mustard, half a
tea-spoonful of each, and half a table -spoonful
of anchovy sauce, mixed first with half a pint
of cream and then with the fish. Heat aU
together, but it should not boil. Fill a dish or
put into scallop shells ; cover ^vith bread-
crumbs, and place butter in small lumps over
the top. Brown in the oven, or use a sala-
mander. Time, a quarter of an hour to bake.
Probable cost. Is., exclusive of the fish.
Page 520 · 5 recipe records on this page
Presented as published in 1892. 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
Fish Salad.— This consists of cold fish of any kind, hard-boiled eggs cut small, pickled gherkins, or any other green pickle. Oysters or shrimps may be added to the other fish, which should be separated neatly into flakes, and the whole should be moistened with a salad cream. Garnish with slices of lemon and some parsley.
Fish Sandwiches. — Cut bread and butter as for other sandwiches, place thin scollops of any fish on the slices, and instead of mustard, use Tartar sauce. Put a layer of finely-sliced lettuce on the top of the sauce, and cover with bread and butter. Serve cut into squares. Thin slices of hard-boiled eggs may be added, but fish make good sandwiches alone if well seasoned.
FIS
(213 )
FIS
Fish Sauce. — To a quart of the best vinegar add an ounce and a half of cayenne pepper, two or three shallots, a few shreds of garlic, and two table-spoonfuls each of walnut ketchup iind soy. To be kept ia a large bottle, and well shaken every day. At the end of a fortnight divide the sauce, and keep it well sealed in small bottles. Use as required. It will be fit for use in about three weeks. Probable cost. Is. for this quantity.
Fish, Sauce for Boiled. — Take some of the water in which the fish has been boiled, and simmer in it for a quarter of an hour an onion, an anchovy, and a table-spoonful of walnut ketchup ; add a pint of good veal gravy, strain, and thicken with butter and flour. Two table-spoonfuls of the hsh broth will be enough for this quantity. Probable cost, 4d.
Fish Sauce, without Butter.— Boil
down a table-spoonful of horse-radish, an onion, four cloves, and two blades of mace pounded, in half a pint of water and a quarter of a pint of good vinegar. When the onion is soft, mince it with a couple of anchovies, and stir it into the sauce, adding a tea-spoonful of salt, and half the quantity of black pepper. Mix the beaten yolks of three eggs (which should be first strained) into the sauce. Do this gradually, and throw the sauce from the pan to a basin, and then toss it over the fire till it is thick enough to serve. Time to boil the sauce, half an hour ; to thicken with eggs, five minutes.
Fish Scallop.— Take half a pound of any cold fish ; weigh it when the bones and skin have been removed. Put it into a stewpan, with walnut ketchup and made mustard, half a tea-spoonful of each, and half a table -spoonful of anchovy sauce, mixed first with half a pint of cream and then with the fish. Heat aU together, but it should not boil. Fill a dish or put into scallop shells ; cover with breadcrumbs, and place butter in small lumps over the top. Brown in the oven, or use a salamander. Time, a quarter of an hour to bake. Probable cost. Is., exclusive of the fish.
Records on this page
Fish SauceFish Sauce for Boiled FishFish ScallopFish Sauce without ButterFish Soup (another way)