CATFISH CHOWDER — Dress the fish and let it soak a little
while in salted water.' Then boil it, (in just enough water to cover
it) until tender. Take out the
largest bones, chop the fish, and
put it into a stew pan; add 2
cups hot water, 1 cup milk or
cream, 2 tablespoons of butter,
1 onion, 1 teaspoon mustard,
salt, pepper✪ Catfish Chowder and A teacup wal- ^^^ catfish.
nut catsup; stew till thick and
serve hot. Garnish with sliced lemon.
The catfish is a species of the family siluridae and is found in American rivers
and lakes. The common catfish or horned pout of the eastern states attains a
length of 7 to 9 inches, but in the west and in the great lakes they sometimes grow
to a length of 4 feet and attain a weight of 50 to 150 lbs.
" The Bull-head" " Bull=}jout" and '■' Horned-itout" of the eastern states is the
common representative of the catfish in those regions. They are detested by those
64 FISH
■who do not like them, but that is partly, at least, owing to not cooking them prop-
erly. When well cooked they are very palatable, resembling the eel in texture and
flavor. Many of our common fish are not appreciated as they deserve to be for
food.
THE CHAR.
The char belongs to the same species and is very similar to the
trout. The method of cooking is the same. It is a delicious food
fish. (See Trout.)
THE CHUB.
This is best fried in the frying-pan after being caught, as direct-
ed for frying fish at the beginning of this chapter.
The chub is closely related to the dace and minnows. It reaches a length of 10
or 12 inches and rarely attains a weight of 5 lbs. There are many American spe-
cies, but they are not highly esteemed for food.
CODFISH.
When fresh, the cod is excellent stuffed and baked as previously
directed for baking fish. (2) It is excellent also stewed or fried, as
directed for fish. (3) It is nice boiled whole as directed for other
fish, but if boiled quite fresh it is apt to be watery; it is rendered
firmer by being salted a little. If a large cod is boiled whole the
upper part is so much thicker than the tail that the latter may be
boiled to rags before the rest is cooked. The head and shoulders
are therefore generally boiled; the rest may be fried, or stewed in
slices. (4) Cold boiled cod is very nice creamed, curried or escal-
loped as directed for preparing fish in these ways, at the beginning
of this chapter.
CODFISH BALLS.— Make as previously directed for "Fish
Balls."
ESCALLOPED CODFISH.— If salt codfish is used, freshen it by
soaking it in water or sour milk. Then proceed as previously di-
rected for " Escalloped Fish."
BROILED SALT CODFISH — Soak it ^ hour in cold water, dry,
and broil 10 or 12 minutes over a moderate fire. Put it on a warm
platter and spread on butter, cutting it in several places to let the
butter penetrate the fish, and serve.
CODFISH TOAST. — Shred 1 teacup nice salt codfish, and soak
it over night in cold water. In the morning thicken 2 cups milk
slightly with flour, add 1 well beaten egg, and boil ^ hour; then add
the codfish (which should have been well drained in a colander)
and let it boil 5 miivutes longer, and spread it over nice well but-
tered toast; serve hot.
FISH 65 ✪ Codfish Toast
Page 46 · 2 recipe records on this page
Presented as published in 1902. 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
CATFISH CHOWDER — Dress the fish and let it soak a little while in salted water. Then boil it, (in just enough water to cover it) until tender. Take out the largest bones, chop the fish, and put it into a stew pan; add 2 cups hot water, 1 cup milk or cream, 2 tablespoons of butter, 1 onion, 1 teaspoon mustard,
salt, pepper and A teacup [illustration: CATFISH]
nut catsup; stew till thick and serve hot. Garnish with sliced lemon.
The catfish is a species of the family siluridae and is found in American rivers and lakes. The common catfish or horned pout of the eastern states attains a length of 7 to 9 inches, but in the west and in the great lakes they sometimes grow to a length of 4 feet and attain a weight of 50 to 150 lbs.
" The Bull-head" " Bull-pout" and '■' Horned-pout" of the eastern states is the common representative of the catfish in those regions. They are detested by those
■who do not like them, but that is partly, at least, owing to not cooking them properly. When well cooked they are very palatable, resembling the eel in texture and flavor. Many of our common fish are not appreciated as they deserve to be for food.
THE CHAR.
The char belongs to the same species and is very similar to the trout. The method of cooking is the same. It is a delicious food fish. (See Trout.)
THE CHUB.
This is best fried in the frying-pan after being caught, as directed for frying fish at the beginning of this chapter.
The chub is closely related to the dace and minnows. It reaches a length of 10 or 12 inches and rarely attains a weight of 5 lbs. There are many American species, but they are not highly esteemed for food.
CODFISH.
When fresh, the cod is excellent stuffed and baked as previously directed for baking fish. (2) It is excellent also stewed or fried, as directed for fish. (3) It is nice boiled whole as directed for other fish, but if boiled quite fresh it is apt to be watery; it is rendered firmer by being salted a little. If a large cod is boiled whole the upper part is so much thicker than the tail that the latter may be boiled to rags before the rest is cooked. The head and shoulders are therefore generally boiled; the rest may be fried, or stewed in slices. (4) Cold boiled cod is very nice creamed, curried or escalloped as directed for preparing fish in these ways, at the beginning of this chapter.
CODFISH BALLS.— Make as previously directed for "Fish Balls."
ESCALLOPED CODFISH.— If salt codfish is used, freshen it by soaking it in water or sour milk. Then proceed as previously directed for " Escalloped Fish."
BROILED SALT CODFISH — Soak it ^ hour in cold water, dry, and broil 10 or 12 minutes over a moderate fire. Put it on a warm platter and spread on butter, cutting it in several places to let the butter penetrate the fish, and serve.
CODFISH TOAST. — Shred 1 teacup nice salt codfish, and soak it over night in cold water. In the morning thicken 2 cups milk slightly with flour, add 1 well beaten egg, and boil ^ hour; then add the codfish (which should have been well drained in a colander) and let it boil 5 miivutes longer, and spread it over nice well buttered toast; serve hot.
Records on this page
Catfish ChowderCodfish Toast