Salt Cod with Eggs. Pick a pint bowlful of the cod,
put in a stew pan, cover with water, set on the back of the
stove and as the water becomes salt, change; two or three
times will be sufficient. When fresh enough drain off the
water and add a lump of butter size of an egg and let it melt,
then stir in a tablespoonful of flour and let cook, but do not
brown; add three cups of milk and let come to a boil then
break in carefully as many fresh eggs as there are persons to
serve✪ Salt Cod with Eggs. Take the eggs out when the whites are done, place
on a shallow dish, pour the fish over the eggs and serve.
Salt Cod with Eggs No. 2. Prepare the fish as above
and instead of dropping in the eggs whole, put in two and
stir in with a fork ; cook three minutes and serve.
Fish Balls. Take one part fish and two parts raw potato,
about three pints in all. Pare and cut the potatoes in halves,
pick the fish, freeing it from bones and put in a kettle with
the potatoes, the fish on top; C9ver with water and boil thirty
minutes, drain and mash potatoes and fish together, season
with salt and pepper and a lump of butter size of an t.g'g, then
add two well beaten eggs and mix all thoroughly together.
Have a kettle half full of hot fat, shape the mi.xture with
a spoon and drop into the hot fat and fry to a light brown;
serve hot.
Stewed Fish. Any kind of fish are good for stewing
but catfish and bullhead are particularly suited to this style
of cooking. Skin and cleanse the fish, and if small leave
whole but if large cut into pieces suitable for serving. Shred
an onion into a flat bottomed pan or kettle, add a lump of
butter size of an ^gg, let brown slightly, then lay the fish
side by side in the pan, season with salt and pepper, cover
with water, put a close cover over the whole and stew thirty
minutes. Take the fish out of the kettle with a tin shovel,
put on a hot platter, thicken the liquor with a spoonful of
flour, pour over the fish and serve.
Boiled Flounders.
Fish and How to Cook It 17
Boiled Salt Cod. Soak the fish over night; when fresh
enough place in a kettle and simmer from twenty to thirty
minutes, place the pieces carefully on a platter, pour over it
a cream sauce✪ Boiled Salt Cod and serve.
Boiled Salt White Fish. Salt white ash can be treated
the same as salt cod, except that it must be pinned in a
cloth to prevent its breaking while boiling.
Cleanse, wrap in a cloth and boil
for twenty-five minutes and serve
with melted butter or Old Zealand
sauce.
"^^ Broiled Fish. All small fish,
that is those weighing from one-
^^^ half to three pounds, are suitable
Flounders. for broiling. Blue fish, cod, mack-
erel, trout, whitefish, perch, bass, pike, and pickerel are all
excellent when broiled.
Cleanse the fish, split-
ting down the back,
wash and wipe dry, cut-
ting off the fins with a
pair of shears. Have a
The Pike ^vire broiler, rub the ✪ Broiled Fish
Page 16 · 5 recipe records on this page
Presented as published in 1894. 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
Salt Cod with Eggs. Pick a pint bowlful of the cod, put in a stew pan, cover with water, set on the back of the stove and as the water becomes salt, change; two or three times will be sufficient. When fresh enough drain off the water and add a lump of butter size of an egg and let it melt, then stir in a tablespoonful of flour and let cook, but do not brown; add three cups of milk and let come to a boil then break in carefully as many fresh eggs as there are persons to serve. Take the eggs out when the whites are done, place on a shallow dish, pour the fish over the eggs and serve.
Salt Cod with Eggs No. 2. Prepare the fish as above and instead of dropping in the eggs whole, put in two and stir in with a fork ; cook three minutes and serve.
Fish Balls. Take one part fish and two parts raw potato, about three pints in all. Pare and cut the potatoes in halves, pick the fish, freeing it from bones and put in a kettle with the potatoes, the fish on top; C9ver with water and boil thirty minutes, drain and mash potatoes and fish together, season with salt and pepper and a lump of butter size of an egg, then add two well beaten eggs and mix all thoroughly together. Have a kettle half full of hot fat, shape the mixture with a spoon and drop into the hot fat and fry to a light brown; serve hot.
Stewed Fish. Any kind of fish are good for stewing but catfish and bullhead are particularly suited to this style of cooking. Skin and cleanse the fish, and if small leave whole but if large cut into pieces suitable for serving. Shred an onion into a flat bottomed pan or kettle, add a lump of butter size of an egg, let brown slightly, then lay the fish side by side in the pan, season with salt and pepper, cover with water, put a close cover over the whole and stew thirty minutes. Take the fish out of the kettle with a tin shovel, put on a hot platter, thicken the liquor with a spoonful of flour, pour over the fish and serve.
Boiled Flounders.
Fish and How to Cook It 17
Boiled Salt Cod. Soak the fish over night; when fresh enough place in a kettle and simmer from twenty to thirty minutes, place the pieces carefully on a platter, pour over it a cream sauce and serve.
Boiled Salt White Fish. Salt white ash can be treated
the same as salt cod, except that it must be pinned in a cloth to prevent its breaking while boiling.
Cleanse, wrap in a cloth and boil for twenty-five minutes and serve with melted butter or Old Zealand sauce.
"^^ Broiled Fish. All small fish, that is those weighing from one- ^^^ half to three pounds, are suitable Flounders. for broiling. Blue fish, cod, mackerel, trout, whitefish, perch, bass, pike, and pickerel are all
excellent when broiled. Cleanse the fish, splitting down the back, wash and wipe dry, cutting off the fins with a pair of shears. Have a The Pike ^vire broiler, rub the
Records on this page
Salt Cod with EggsFish BallsStewed FishBoiled Salt CodBroiled Fish