Have the fish opened only enough to admit of its
being drawn readily. See that all the scales are off, and
wash it quickly in cold water. Have enough boiling
water in the fish-kettle to cover the fish. Add two
table-spoonfuls of lemon juice, two of salt, and one of
vinegar to a gallon of water. Draw the kettle back
where the water will stop boiling, and add one pint of
cold water ; then lower the fish into it. Now push the
kettle forward where the water will boil. Watch care-
fully, and when it begins to boil, draw the kettle back
where the water will only bubble. Cook, counting from
this time, for half an hour, if the fish does not weigh
more than six pounds ; but if it be heavier, cook for ten
minutes longer.
Now lift the fish from the water, and drain well. Slip
on to a warm dish, and serve at once with either lobster,
anchovy, or Hollandaise sauce ; or indeed, any simple fish
sauce will answer.
178 MISS PAKLOA'S KITCHEN COMPANION.
* Baked Red Snapper.
"For a red snapper weighing five pounds, use one pint
of oysters, half a cupful of powdered cracker crumbs,
half a teaspoonful of onion juice, half a teaspoonful of
pepper, four table-spoonfuls of butter, one teaspoonful
of chopped parsley, and flour for dredging✪ Baked Red Snapper.
Chop the oysters very fine ; then add to them the
powdered cracker, one generous table-spoonful of butter,
one quarter of a teaspoonful of pepper, one teaspoonful
of salt, and the parsley. Mix all thoroughly, and let the
mixture stand until the fish is ready. Now cut the fins
from the fish, and see that there are no scales left on.
Wash quickly in cold water.
Kub one table-spoonful of the salt into the fish, and
then pack the stuffing into the vent. Fasten the open-
ing with steel skewers, or sew it together.
Have a flat tin sheet well buttered, and place it,
buttered side up, in a large dripping-pan. Lay the fish
on this, and dredge lightly with salt, pepper, and flour.
Pour half a pint of boiling water into the pan, and place
in a hot oven.
Put two table-spoonfuls of butter in a frying-pan, and
place on the fire. When the butter becomes hot, add
the flour, and stir until it is brown. Now draw the pan
back, and gradually add one pint of cold water. Let
this boil for five minutes, and turn it into a small basin
and keep it hot on the back of the range. This is for
basting the fish. Begin at once, and use about one-
fourth of the sauce ; then dredge lightly with salt,
pepper, and flour. Baste again in ten minutes, and twice
more in the next half-hour. The water in the pan will
need renewing with every basting. It will take the fish
one hour to cook. Serve with a brown or Madeira
sauce. Any of the simpler sauces will answer, if more
convenient.
FISH. 179
* Baked Mullet.
Mullet frequently has an earthy taste. If it be
cleaned, and then soaked in acidulated and salted water
for one hour, the taste will disappear. Use a table-
spoonful each of salt and vinegar to each quart of cold
water. Make a stuffing the same as for shad, and cook
in the same manner as baked shad. A mullet weighing
two pounds will require only* one-half the amount of
stuffing, and it will cook in thirty-five minutes. Serve
with any good sauce.
Mullet maybe split and broiled, the same as mackerel.
* Baked Shad. ✪ Baked Shad
Page 90 · 2 recipe records on this page
Presented as published in 1887. 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
Have the fish opened only enough to admit of its being drawn readily. See that all the scales are off, and wash it quickly in cold water. Have enough boiling water in the fish-kettle to cover the fish. Add two table-spoonfuls of lemon juice, two of salt, and one of vinegar to a gallon of water. Draw the kettle back where the water will stop boiling, and add one pint of cold water ; then lower the fish into it. Now push the kettle forward where the water will boil. Watch carefully, and when it begins to boil, draw the kettle back where the water will only bubble. Cook, counting from this time, for half an hour, if the fish does not weigh more than six pounds ; but if it be heavier, cook for ten minutes longer.
Now lift the fish from the water, and drain well. Slip on to a warm dish, and serve at once with either lobster, anchovy, or Hollandaise sauce ; or indeed, any simple fish sauce will answer.
* Baked Red Snapper.
"For a red snapper weighing five pounds, use one pint of oysters, half a cupful of powdered cracker crumbs, half a teaspoonful of onion juice, half a teaspoonful of pepper, four table-spoonfuls of butter, one teaspoonful of chopped parsley, and flour for dredging.
Chop the oysters very fine ; then add to them the powdered cracker, one generous table-spoonful of butter, one quarter of a teaspoonful of pepper, one teaspoonful of salt, and the parsley. Mix all thoroughly, and let the mixture stand until the fish is ready. Now cut the fins from the fish, and see that there are no scales left on. Wash quickly in cold water.
Kub one table-spoonful of the salt into the fish, and then pack the stuffing into the vent. Fasten the opening with steel skewers, or sew it together.
Have a flat tin sheet well buttered, and place it, buttered side up, in a large dripping-pan. Lay the fish on this, and dredge lightly with salt, pepper, and flour. Pour half a pint of boiling water into the pan, and place in a hot oven.
Put two table-spoonfuls of butter in a frying-pan, and place on the fire. When the butter becomes hot, add the flour, and stir until it is brown. Now draw the pan back, and gradually add one pint of cold water. Let this boil for five minutes, and turn it into a small basin and keep it hot on the back of the range. This is for basting the fish. Begin at once, and use about onefourth of the sauce ; then dredge lightly with salt, pepper, and flour. Baste again in ten minutes, and twice more in the next half-hour. The water in the pan will need renewing with every basting. It will take the fish one hour to cook. Serve with a brown or Madeira sauce. Any of the simpler sauces will answer, if more convenient.
* Baked Mullet.
Mullet frequently has an earthy taste. If it be cleaned, and then soaked in acidulated and salted water for one hour, the taste will disappear. Use a tablespoonful each of salt and vinegar to each quart of cold water. Make a stuffing the same as for shad, and cook in the same manner as baked shad. A mullet weighing two pounds will require only* one-half the amount of stuffing, and it will cook in thirty-five minutes. Serve with any good sauce.
Mullet maybe split and broiled, the same as mackerel.
* Baked Shad.
Records on this page
Baked Red SnapperBaked Shad