Smoked haddock, if very salt, should be soaked 1 or 2 hours in
water. Then the simplest and best way to cook it is to broil it over a
clear fire. Time to boil 1 to 10 minutes according to its thickness.
Rub on butter before sending it to the table. It can also be boiled,
or boiled a short time and then baked.
(38 FISH
DRIED HADDOCK, STEWED— Warm the haddock before the
fire just enough to make the skin peel off easily. Cut it into i^ieces
down the middle, and 2 or 3 times across. Put it into a closed
saucepan, with a lump of butter and a teaspoon of water✪ Dried Haddock, Stewed and stew
gently a few minutes.
The haddock is found in both the Atlantic and Pacific oceans and immense
quantities are now caught. Their average length is about 10 to 15 inches, and
their weight 3 or 4 lbs. although they sometimes attain a weight of 12 or 15 lbs.
When very large its flesh is coarse. It does not take salt as well as the cod,
although it belongs to the same family, and it is often smoked and dried. It is in
season from October to January. It is wholesome, nutritious, and easy of diges-
tion.
HAKE,
This fish is not often eaten except when salted, but it is some-
times (1) boiled, or (2) stuffed and baked, or (3) stewed, or (4)
made into fillets, the methods being the same as directed for other
fish at the beginning of this chapter. When salted and dried it
much resembles codfish, and is often sold for it. The method of
cooking is the same.
The hake belongs to the cod family
and is found in the North Atlantic. It is
sometimes 3 or 4 feet in length. Its
flesh is white and flaky..
illl IlAIvl .
THE HALIBUT.
This excellent fish is nice either (1) baked, (2) broiled, (3)
boiled, (4) steamed, or (5) made into fillets, as previously directed
for cooking fish by those methods. (6) When cold it is excellent
creamed or j)repared by the other recipes given for cold fish at
the beginning of this chajpter.
HALIBUT STEAKS— Fry the fat thoroughly from 4 thick slices
of clear salt pork; take out the pork when crisp; roll the steaks in
flour or yellow corn^meal, and put in the pan; fry over a hot fire, but
do not scorch; when done on one side, turn carefully with a fish or
pie knife, and when done, have both sides a golden brown. Place
the fish on a platter; send to the table, with cream gravy made in
the pan after taking up the fish. Serve with cucumber pickles.
HALIBUT, PICKLED— Take a piece of cold boiled halibut, put
it in a bowl and pour over it hot vinegar in which has been boiled
for 8 or 10 minutes a little red pepper and 1 blade of mace; let it
stand 2 days before using.
FISH
69
The halibut is emphatically a cold
water fish, being found in the north
Atlantic and Pacific oceans. It is
the largest of the cold water fish,
sometimes attaining a weight
of 300 lbs. Those weighing SO
to iO lbs. are best. Its eyes are
both on the same side of the head,
and it is dark on the upper and white
on the lower side. The flesh is
white and firm, but dry. It is high-
ly esteemed for food, but is not equal
to the turbot.
THE HALIBUT.
THE HERRING.
Fresh, herrings are excellent either (1) broiled or grilled, or (2)
baked, or (3) boiled, or (4) fried, or (5) made into fillets, as directed
for cooking fish by those methods, at the beginning of this chapter. ✪ Halibut Steaks
Page 49 · 3 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
Smoked haddock, if very salt, should be soaked 1 or 2 hours in water. Then the simplest and best way to cook it is to broil it over a clear fire. Time to boil 1 to 10 minutes according to its thickness. Rub on butter before sending it to the table. It can also be boiled, or boiled a short time and then baked.
(38 FISH
DRIED HADDOCK, STEWED— Warm the haddock before the fire just enough to make the skin peel off easily. Cut it into pieces down the middle, and 2 or 3 times across. Put it into a closed saucepan, with a lump of butter and a teaspoon of water and stew gently a few minutes.
The haddock is found in both the Atlantic and Pacific oceans and immense quantities are now caught. Their average length is about 10 to 15 inches, and their weight 3 or 4 lbs. although they sometimes attain a weight of 12 or 15 lbs. When very large its flesh is coarse. It does not take salt as well as the cod, although it belongs to the same family, and it is often smoked and dried. It is in season from October to January. It is wholesome, nutritious, and easy of digestion.
HAKE,
This fish is not often eaten except when salted, but it is sometimes (1) boiled, or (2) stuffed and baked, or (3) stewed, or (4) made into fillets, the methods being the same as directed for other fish at the beginning of this chapter. When salted and dried it much resembles codfish, and is often sold for it. The method of cooking is the same.
The hake belongs to the cod family and is found in the North Atlantic. It is sometimes 3 or 4 feet in length. Its flesh is white and flaky..
[illustration: HAKE]
THE HALIBUT.
This excellent fish is nice either (1) baked, (2) broiled, (3) boiled, (4) steamed, or (5) made into fillets, as previously directed for cooking fish by those methods. (6) When cold it is excellent creamed or prepared by the other recipes given for cold fish at the beginning of this chapter.
HALIBUT STEAKS— Fry the fat thoroughly from 4 thick slices of clear salt pork; take out the pork when crisp; roll the steaks in flour or yellow corn-meal, and put in the pan; fry over a hot fire, but do not scorch; when done on one side, turn carefully with a fish or pie knife, and when done, have both sides a golden brown. Place the fish on a platter; send to the table, with cream gravy made in the pan after taking up the fish. Serve with cucumber pickles.
HALIBUT, PICKLED— Take a piece of cold boiled halibut, put it in a bowl and pour over it hot vinegar in which has been boiled for 8 or 10 minutes a little red pepper and 1 blade of mace; let it stand 2 days before using.
The halibut is emphatically a cold water fish, being found in the north Atlantic and Pacific oceans. It is the largest of the cold water fish, sometimes attaining a weight of 300 lbs. Those weighing SO to iO lbs. are best. Its eyes are both on the same side of the head, and it is dark on the upper and white on the lower side. The flesh is white and firm, but dry. It is highly esteemed for food, but is not equal to the turbot.
THE HALIBUT.
THE HERRING.
Fresh, herrings are excellent either (1) broiled or grilled, or (2) baked, or (3) boiled, or (4) fried, or (5) made into fillets, as directed for cooking fish by those methods, at the beginning of this chapter.
Records on this page
Dried Haddock, StewedHalibut SteaksHalibut, Pickled