Fricasseed Fish, — The fish to be fricasseed should be first
tossed (lightly fried) in oil or dripping until about half done, then
slowly stewea in gravy rendered '^javorjr with spices, shred onion, a
bunch of sweet herbs, etc., flavored with vinegar or lemon juice.
When the fish is sufiicientljr dressed, thicken the sauce with yolk of
egg✪ Fricasseed Fish, and serve all together m a dish decorated with sliced lemon or
orange. Less flavoring is needed for a fricassee than for a stew on
account of the fish having gained greater savoriness through being
partially fried. Large fish should always be boned and, if neces-
sary, skinned, then fricasseed in small slices or rolls. Minced an-
chovies, as well'as oysters, are an admirable addition. A fricassee
should be sent to the table as hot as possible ; when the fish is
sufficiently dressed it should be ser\"ed, instead of allowing it to
sodden in the saucepan. Flat-fish, perch, cod-sounds, eels, salmon,
cat-fish, and most kinds of river and pond fish are thus fricasseed.
FISH. 229
For a Fricassee of Cod^ wash and cut two pounds of fresh codfish
in two-inch squares, removing skin and bones ; put over the fire in
suflScient cold water to covelr it an inch, with one teaspoon salt, and
let it slowly approach the boiling point; /then take it irom the water
with a skimmer, lay it on a warm dish, cover it with a towel wet in
warm water, and place it where it will keep warm without drying.
Strain the water in wich the fish was boiled and use one pint of it
together with one tablespoon each butter and flour to make a white
sauce, first melting togetner the butter and flour, and then gradually
stirring in the water ; season the sauce to taste with salt and pepper,
put the fish into it and heat until the flakes begin to separate ; then
remove the saucepan from the fire, stir in the beaten yolk of one egg
and a tablespoon vinegar ; if parsley is obtainable, add one tablespoon
chopped fine✪ Fricassee of Cod ; serve as soon as done. Toast or two inch slices of
fried Dread may accompany the dish. Three tablespoons of salad
oil may be aaded to the sauee, a few drops at a time, with the
vinegar, if desired. Halibut and bass are excellent when cooked in
this way.
Fried Fish, — The smaller kinds of fish, as brook trout, perch,
sun-fish, and smelts, usually called pan-fish, and the small bass and
pickerel, are best for frjring, either by "tossing" or sautqing in a
small quantity of fat or oil in a pan (commonly called frying), or by
immersing in'hot fat or oil like doughnuts, the latter being generallv
considered the better method. Hot lard, beef drippings, olive oil,
or American cooking oil may all be used for frying fisn, though many ✪ Fried Fish
Page 190 · 3 recipe records on this page
Presented as published in 1890. 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
Fricasseed Fish, — The fish to be fricasseed should be first tossed (lightly fried) in oil or dripping until about half done, then slowly stewed in gravy rendered flavorjr with spices, shred onion, a bunch of sweet herbs, etc., flavored with vinegar or lemon juice. When the fish is sufficiently dressed, thicken the sauce with yolk of egg, and serve all together m a dish decorated with sliced lemon or orange. Less flavoring is needed for a fricassee than for a stew on account of the fish having gained greater savoriness through being partially fried. Large fish should always be boned and, if necessary, skinned, then fricasseed in small slices or rolls. Minced anchovies, as well'as oysters, are an admirable addition. A fricassee should be sent to the table as hot as possible ; when the fish is sufficiently dressed it should be served, instead of allowing it to soddenn in the saucepan. Flat-fish, perch, cod-sounds, eels, salmon, cat-fish, and most kinds of river and pond fish are thus fricasseed.
For a Fricassee of Cod, wash and cut two pounds of fresh codfish in two-inch squares, removing skin and bones ; put over the fire in sufficient cold water to covelr it an inch, with one teaspoon salt, and let it slowly approach the boiling point; /then take it irom the water with a skimmer, lay it on a warm dish, cover it with a towel wet in warm water, and place it where it will keep warm without drying. Strain the water in which the fish was boiled and use one pint of it together with one tablespoon each butter and flour to make a white sauce, first melting togetner the butter and flour, and then gradually stirring in the water ; season the sauce to taste with salt and pepper, put the fish into it and heat until the flakes begin to separate ; then remove the saucepan from the fire, stir in the beaten yolk of one egg and a tablespoon vinegar ; if parsley is obtainable, add one tablespoon chopped fine ; serve as soon as done. Toast or two-inch slices of fried Dread may accompany the dish. Three tablespoons of salad oil may be added to the sauce, a few drops at a time, with the vinegar, if desired. Halibut and bass are excellent when cooked in this way.
Fried Fish, — The smaller kinds of fish, as brook trout, perch, sun-fish, and smelts, usually called pan-fish, and the small bass and pickerel, are best for frying, either by "tossing" or sauteing in a small quantity of fat or oil in a pan (commonly called frying), or by immersing in'hot fat or oil like doughnuts, the latter being generallv considered the better method. Hot lard, beef drippings, olive oil, or American cooking oil may all be used for frying fisn, though many
Records on this page
Fricasseed FishFricassee of CodFried Fish