Take a slice of salmon two inches thick, carefully remove the bones
and skin, cut into slices half an inch thick, and flatten them on the chop-
ping-board with a cutlet bat dipped in water. From these slices cut as
many cutlets of as uniform shape as you can. Place them quite flat on a
well-buttered baking tin, sprinkle pepper✪ Baked Bass and salt over them, and, ten min-
utes before they are wanted, put them into the oven with a sheet of but-
tered white paper over them. Put all the trimmings of the salmon into a
saucepan with carrots, onions, thyme, parsley, a bay-leaf, a few cloves,
some whole pepper, salt to taste, and a little more than a pint of good
stock. Leave this to boil gently till reduced one-half, then strain the
liquor into a basin, and remove any fat there may be. Melt a piece of
butter the size of a walnut, add to it half a teaspoonful of flour, and stir it
on the fire till it is well colored. Add the liquor to this, and continue stir-
ring until the sauce boils, then add a heaped teaspoonful of capers; pour
the same over the cutlets, and serve. B. Eixis.
F/SH, 73
CUTLETS OF COD.
The ingredients are three pounds of the fresh fish cut in slices of the
thickness of three-quarters of an inch, and taken from the body of the
fish; a handful of fine bread-crumbs, with which should be mixed pepper
and salt, and a little minced parsley and an ^gg, beaten light. Enough
dripping to fry the cutlets.
Cut each slice of fish into strips, as wide as two fingers, dry them with
a clean cloth, rub lightly with salt and pepper. Dip the slices in the egg,
then the crumbs, and fry in enough fat to cover. Drain away every drop
of fat, and lay the cutlets on a napkin on a hot dish.
Mrs. C. Leone.
FISH TURBOT.
Cook a fish of about four pounds in salted water to which spices^
parsley, and celery have been added. Pour in a cup of vinegar. Then
let the fish become cold and pick into small pieces, removing the bones
and skin. Now make a dressing of a cup of milk, two large tablespoons
of flour, one cup of sweet cream, pepper and salt. Cook ten minutes, then
mix with fish, stewing a little parsley over mixture. Grease a pudding
form with butter, then fill with the mixture. Cover the top with crackers
rolled fine and browned in butter. Bake half an hour.
Mrs. Casper.
FISH TURBOT— No. 2.
Take two cups of flaked fish, one cup rolled and sifted shredded wheat
biscuit crumbs, four tablespoonfuls of butter, one cup of milk, pepper, and
one-half of a teaspoonful of salt. Use cold boiled and baked fish that is
left over. Butter a pudding dish, cover with crumbs, layer of fish, pepper,
butter and sauce made from two tablespoonfuls of wheat flour, two of the
level tablespoons of butter, salt and milk. Boil till it thickens. Proceed
in this way until the dish is filled, finishing with crumbs, and dress with
butter. Bake slowly forty minutes. E. M. B.
FRIED EELS.
Page 60 · 3 recipe records on this page
Presented as published in 1917. 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
Take a slice of salmon two inches thick, carefully remove the bones and skin, cut into slices half an inch thick, and flatten them on the chopping-board with a cutlet bat dipped in water. From these slices cut as many cutlets of as uniform shape as you can. Place them quite flat on a well-buttered baking tin, sprinkle pepper and salt over them, and, ten minutes before they are wanted, put them into the oven with a sheet of buttered white paper over them. Put all the trimmings of the salmon into a saucepan with carrots, onions, thyme, parsley, a bay-leaf, a few cloves, some whole pepper, salt to taste, and a little more than a pint of good stock. Leave this to boil gently till reduced one-half, then strain the liquor into a basin, and remove any fat there may be. Melt a piece of butter the size of a walnut, add to it half a teaspoonful of flour, and stir it on the fire till it is well colored. Add the liquor to this, and continue stirring until the sauce boils, then add a heaped teaspoonful of capers; pour the same over the cutlets, and serve. B. Ellis.
FISH, 73
CUTLETS OF COD.
The ingredients are three pounds of the fresh fish cut in slices of the thickness of three-quarters of an inch, and taken from the body of the fish; a handful of fine bread-crumbs, with which should be mixed pepper and salt, and a little minced parsley and an egg, beaten light. Enough dripping to fry the cutlets.
Cut each slice of fish into strips, as wide as two fingers, dry them with a clean cloth, rub lightly with salt and pepper. Dip the slices in the egg, then the crumbs, and fry in enough fat to cover. Drain away every drop of fat, and lay the cutlets on a napkin on a hot dish.
Mrs. C. Leone. FISH TURBOT.
Cook a fish of about four pounds in salted water To which spices, parsley, and celery have been added. Pour in a cup of vinegar. Then let the fish become cold and pick into small pieces, removing the bones and skin. Now make a dressing of a cup of milk, two large tablespoons of flour, one cup of sweet cream, pepper and salt. Cook ten minutes, then mix with fish, stewing a little parsley over mixture. Grease a pudding form with butter, then fill with the mixture. Cover the top with crackers rolled fine and browned in butter. Bake half an hour.
Mrs. Casper. FISH TURBOT— No. 2.
Take two cups of flaked fish, one cup rolled and sifted shredded wheat biscuit crumbs, four tablespoonfuls of butter, one cup of milk, pepper, and one-half of a teaspoonful of salt. Use cold boiled and baked fish that is left over. Butter a pudding dish, cover with crumbs, layer of fish, pepper, butter and sauce made from two tablespoonfuls of wheat flour, two of the level tablespoons of butter, salt and milk. Boil till it thickens. Proceed in this way until the dish is filled, finishing with crumbs, and dress with butter. Bake slowly forty minutes. E. M. B.
FRIED EELS.
Records on this page
Baked BassFried EelsSalmon Cutlets with Caper Sauce