Steamed Fish. — Bend the body of the
fish in a circle, pour over it half a pint of
vinegar, season with pepper and salt, and
let it stand an hour in a cool place. Then
pour off the vinegar, and put the fish into a
steamer over boiling water, and steam
twenty minutes, or longer for large fish.
When the meat easily separaces from the
bone it is done. Drain well, and serve on a
napkin placed on the platter, decorating with
sprigs of curled parsley.
Broiled Shad. — Split and wash the shad,
and dry it in a cloth. Season with salt and
pepper. Grease the gridiron well, heat it,
and lay the shad upon it, the flesh side
down. Cover with a dripping-pan and broil
for about a quarter of an hour, or more, ac-
cording to the thickness. The fire must be
clear and hot. Butter well, and send to the
table. Covering the fish while broiling, gives
it a better flavor.
Broiled Salmon. — Cut into slices an
inch thick, and season with pepper and salt.
Having buttered a sheet of white paper, lay
each slice on a separate piece, and envelope
them by twisting the ends. Broil gently
over a clear fire, and serve with anchovy or
caper sauce. When higher seasoning is re-
quired, add a few chopped herbs and a little
spice.
Boiled Fresh Codfish. — Before cooking,
soak in slightly salted water for half an
hour. Then wipe dry, and wrap in a linen
cloth, dredged with flour, and sew up the
edges. Put into the kettle, with plenty of
hot water, and boil briskly, allowing fifteen
minutes for each pound. The fish is suf-
ficiently cooked when the flesh separates
from the bone.
The sauce is prepared by stirring into
two gills of boiling water and milk two
tablespoonfuls of butter, rolled in flour, and
adding, as it thickens, two beaten eggs.
Season with salt✪ Boiled Fresh Codfish and parsley, and, on with-
drawing from the fire, add pickled nastur-
tium or celery seeds. Put the fish in a hot
dish and pour the sauce over it. Garnisli
with parsley and circles of hard boiled eggs.
Rock fish and bass nui}^ be cooked in the
same manner, but will need less boiling.
Shad Roe. — Drop into boiling water and
cook for twenty minutes. Take from fire.
Butter a tin plate and lay the roe on it ;
dredge with salt and pepper and spread with
butter, then dredge with flour ; cook in oven
for half an hour. Baste frequently with
salt, pepper, butter, flour and water.
Salt Codfish Balls.— Soak shredded
codfish in cold water about ten minutes and
drain. Add an equal amount of mashed
377
lO
THE MODEL COOK BOOK
potatoes, a small piece of butter✪ Shad Roe and one
egg well beaten. Mix thoroughly and
shape into balls or cakes, first flouring
your hands. Fry in smoking hot fat.
Fishballs, oysters, and croquettes should
be fried in a bath of smoking- hot fat. Melt
the fat (olive oil, lard, cottolene, or beef
dripping) in a deep pot, and when it begins
to smoke, drop in a small cube of bread.
If in forty seconds the bread browns, the
fat is hot enough for frying cooked foods,
such as fishballs and croquettes, or foods
which need little cooking, such as oysters.
All fried foods should be drained on soft
brown paper. Care should be taken not to
cook too much food at one time, because
the cold food lowers the temperature of the
fat and thus makes the food greasy. The
fat may be strained and used many times.
Page 9 · 4 recipe records on this page
Presented as published in 1901. 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
Steamed Fish. — Bend the body of the fish in a circle, pour over it half a pint of vinegar, season with pepper and salt, and let it stand an hour in a cool place. Then pour off the vinegar, and put the fish into a steamer over boiling water, and steam twenty minutes, or longer for large fish. When the meat easily separates from the bone it is done. Drain well, and serve on a
napkin placed on the platter, decorating with sprigs of curled parsley.
Broiled Shad. — Split and wash the shad, and dry it in a cloth. Season with salt and pepper. Grease the gridiron well, heat it, and lay the shad upon it, the flesh side down. Cover with a dripping-pan and broil for about a quarter of an hour, or more, according to the thickness. The fire must be clear and hot. Butter well, and send to the table. Covering the fish while broiling, gives it a better flavor.
Broiled Salmon. — Cut into slices an inch thick, and season with pepper and salt. Having buttered a sheet of white paper, lay each slice on a separate piece, and envelope them by twisting the ends. Broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Boiled Fresh Codfish. — Before cooking, soak in slightly salted water for half an hour. Then wipe dry, and wrap in a linen cloth, dredged with flour, and sew up the edges. Put into the kettle, with plenty of hot water, and boil briskly, allowing fifteen minutes for each pound. The fish is sufficiently cooked when the flesh separates from the bone.
The sauce is prepared by stirring into two gills of boiling water and milk two tablespoonfuls of butter, rolled in flour, and adding, as it thickens, two beaten eggs. Season with salt and parsley, and, on withdrawing from the fire, add pickled nasturtium or celery seeds. Put the fish in a hot dish and pour the sauce over it. Garnisli with parsley and circles of hard boiled eggs.
Rock fish and bass may be cooked in the same manner, but will need less boiling.
Shad Roe. — Drop into boiling water and cook for twenty minutes. Take from fire. Butter a tin plate and lay the roe on it ; dredge with salt and pepper and spread with butter, then dredge with flour ; cook in oven for half an hour. Baste frequently with salt, pepper, butter, flour and water.
Salt Codfish Balls.— Soak shredded codfish in cold water about ten minutes and drain. Add an equal amount of mashed
lO
potatoes, a small piece of butter and one egg well beaten. Mix thoroughly and shape into balls or cakes, first flouring your hands. Fry in smoking hot fat.
Fishballs, oysters, and croquettes should be fried in a bath of smoking- hot fat. Melt the fat (olive oil, lard, cottolene, or beef dripping) in a deep pot, and when it begins to smoke, drop in a small cube of bread. If in forty seconds the bread browns, the fat is hot enough for frying cooked foods, such as fishballs and croquettes, or foods which need little cooking, such as oysters. All fried foods should be drained on soft brown paper. Care should be taken not to cook too much food at one time, because the cold food lowers the temperature of the fat and thus makes the food greasy. The fat may be strained and used many times.
Records on this page
Boiled Fresh CodfishShad RoeSalt Codfish BallsCodfish Balls