This cut gives a very good idea of a fish larded and baked,
and then garnished with mushrooms, turned vegetables, and
parsley. The operation of larding is described elsewhere.
To serve the fish, cut across the lower edge of the larded
portion, in the direction from i to 2, and then cut from
the centre of the back down the larded side, following the
Fish larded and baked.
dotted lines. Serve the larded portion, and some of the
vegetable garnish and the sauce ; usually a bowl of sauce
accompanies this dish to the table.
BALF LARGE BOILED FISB.
This picture represents half a large fish, such as fluke,
turbot, or chicken halibut, boiled, and garnished with
parsley✪ Fish Larded and Baked. To serve it, cut from the outer edge towards
the middle, and lift the slices off with the fish-knife. The
dotted lines indicate the direction which the knife should
take. Half a medium-size turbot will serve about ten
people.
CARVING.
55
Half Large boiled Fish.
WHOLE TURBOT GARNISHED.
When a large turbot. chicken halibut, or fluke is served
entire, it is made an important part of the course, and much
care is bestowed upon the garnishing of the dish. The
engraving represents a turbot garnished with lobster, a craw-
fish, and parsley. The fish is boiled in a special kettle, to
prevent breaking. While it is being boiled, a large lobster
is cooked, and the meat removed from the shell without
Wliole Turbot garnished.
breaking it apart ; this can easily be done by cutting away
a portion of the under part of the shell with a can-opener,
and removing the flesh as entire as possible ; the available
56 PRACTICAL AMERICAN COOKERY.
part of the flesh is then cut in large slices, to be used as
shown in the picture between the crawfish and the lobster-
shell. The sUces are kept in place by being put upon a
long flexible skewer ; and the crawfish and lobster are held
upon the fish by a long ornamental skewer called a hatelet,
or atekt. The smaller pieces of lobster, and the fat and
coral, are made into lobster sauce, to serve with the boiled
fish. To carve the turbot, follow the dotted lines, first cut-
ting from I towards 2, and then, along the dotted lines. The
under gelatinous part and the thick portion of the fins are
most esteemed by epicures ; from the back, the best slices
are from the middle of the dark side. In preparing the
fish for cooking, leave on the fins ; cleanse it carefully in
plenty of cold water, nibbing salt plentifully over it, and then
dry it with a soft cloth ; cut a lemon, dip the cut side in salt,
and rub it over the white side of the fish before boiling it.
Other directions for carving fish will be given with the
recipes for cooking the different dishes.
Page 38 · 3 recipe records on this page
Presented as published in 1885. 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
This cut gives a very good idea of a fish larded and baked, and then garnished with mushrooms, turned vegetables, and parsley. The operation of larding is described elsewhere. To serve the fish, cut across the lower edge of the larded portion, in the direction from i to 2, and then cut from the centre of the back down the larded side, following the
Fish larded and baked.
dotted lines. Serve the larded portion, and some of the vegetable garnish and the sauce ; usually a bowl of sauce accompanies this dish to the table.
HALF LARGE BOILED FISH.
This picture represents half a large fish, such as fluke, turbot, or chicken halibut, boiled, and garnished with parsley. To serve it, cut from the outer edge towards the middle, and lift the slices off with the fish-knife. The dotted lines indicate the direction which the knife should take. Half a medium-size turbot will serve about ten people.
Half Large boiled Fish. WHOLE TURBOT GARNISHED.
When a large turbot. chicken halibut, or fluke is served entire, it is made an important part of the course, and much care is bestowed upon the garnishing of the dish. The engraving represents a turbot garnished with lobster, a crawfish, and parsley. The fish is boiled in a special kettle, to prevent breaking. While it is being boiled, a large lobster is cooked, and the meat removed from the shell without
Wliole Turbot garnished.
breaking it apart ; this can easily be done by cutting away a portion of the under part of the shell with a can-opener, and removing the flesh as entire as possible ; the available
part of the flesh is then cut in large slices, to be used as shown in the picture between the crawfish and the lobstershell. The sUces are kept in place by being put upon a long flexible skewer ; and the crawfish and lobster are held upon the fish by a long ornamental skewer called a hatelet, or atekt. The smaller pieces of lobster, and the fat and coral, are made into lobster sauce, to serve with the boiled fish. To carve the turbot, follow the dotted lines, first cutting from I towards 2, and then, along the dotted lines. The under gelatinous part and the thick portion of the fins are most esteemed by epicures ; from the back, the best slices are from the middle of the dark side. In preparing the fish for cooking, leave on the fins ; cleanse it carefully in plenty of cold water, nibbing salt plentifully over it, and then dry it with a soft cloth ; cut a lemon, dip the cut side in salt, and rub it over the white side of the fish before boiling it.
Other directions for carving fish will be given with the recipes for cooking the different dishes.
Records on this page
Half Large Boiled FishWhole Turbot GarnishedFish Larded and Baked