Wash and tie it up, and dry with a cloth. Salt
the water, and put in a glass of vinegar. When
boiling, take off the scum; put the fish in, and
keep it boiling very briskly about 3^ hour. Par-
boil the milt, and roe, cut in thin slices, fry, and
serve them. Garnish with horseradish; for sauce,
oysters, eggs, or drawn butter.
Stewed Codfish in Brown Sauce — Slice
the fish, take off the skin and fry quickly a
fine brown, lift it out and place in a stewpan
with boiling brown gravy; add the juice of a
lemon and some salt. Stew the fish gently until
it begins to break, lift it on a hot dish, stir into
the gravy 1}^, ^^' of butter with 1 teaspoonful of
flour and a little mace. Boil the sauce 1 minute,
pour it over the fish and serve.
Salmon Croquettes — The contents of 1 can
of salmon from which the oil has been poured
and which has been shredded fine, 1 cupful of
fine bread crumbs, 1 egg and cayenne pepper
to taste; mix well, make into balls, dip first into
beaten egg and then into bread crumbs or
cracker dust; fry in plenty of boiling lard and
drain on coarse brown paper before serving.
Garnish the dish with parsley and, if you like,
slices of lemon.
Salt Cod — Cod, vinegar (1 glass), parsnips,
cream, butter, flour✪ Salt Cod.
Soak and clean the piece you mean to dress,
then lay it all night in water, with a glass of
vinegar. Boil it enough, then break it into flakes
Fish. 31
on the dish; pour over it parsnips boiled, beaten
in a mortar, and then boiled up with cream and
a large piece of butter rubbed with a little flour.
It may be served as above with egg sauce instead
of the parsnip, and the root sent up whole; or
the fish may be boiled and sent up without flak-
ing, and the sauces as above.
Cod's Roes — One or more cod's roes, 13^ oz.
of butter, 2 eggs, 1 teaspoonful of salt, 1 pinch
of cayenne pepper, 1 grate of nutmeg, 1 des-
sertspoonful of tomato sauce or vinega✪ Cod's Roesr.
Boil 1 or more cod's roes, according to size,
till quite set and nearly done. Take them out
of the water, and when cold cut them into slices
% of an inch thick. Now put into a small stew-
pan 1^ oz. of butter; when made liquid over
the fire, take it off and stir into it the yolks of
2 eggs, a small teaspoonful of salt, a pinch of
cayenne pepper, a grate of nutmeg, and a des-
sertspoonful of tomato or Mogul sauce, or thd
vinegar from any good pickle. Mix all well to-
gether and stir it over the fire for 2 or 3 minutes
to thicken. Dip the slices of cod's roe in this
sauce to take up as much as they will, lay them
in a dish, pour over them any of the sauce that
may be left, put the dish into the oven for 10
minutes, and send to table very hot.
Codfish Balls — Equal quantities of potatoes
and boiled codfish, 1 oz. butter, 1 egg✪ Codfish Balls.
Equal quantity of mashed potatoes and boiled
codfish minced fine; to each 3^ lb. allow 1 oz. of
butter and a well-beaten egg; mix thoroughly.
Press into balls between 2 spoons; drop into hot
lard, and fry till brown.
Salt Salmon (to Souse) — One salt salmon,
cayenne, whole allspice, a little mace, cold
vinegar✪ Salt Salmon (to Souse).
32 White Ribbon Cook Book.
Page 12 · 6 recipe records on this page
Presented as published in 1894. 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
Wash and tie it up, and dry with a cloth. Salt the water, and put in a glass of vinegar. When boiling, take off the scum; put the fish in, and keep it boiling very briskly about 3^ hour. Parboil the milt, and roe, cut in thin slices, fry, and serve them. Garnish with horseradish; for sauce, oysters, eggs, or drawn butter.
Stewed Codfish in Brown Sauce — Slice the fish, take off the skin and fry quickly a fine brown, lift it out and place in a stewpan with boiling brown gravy; add the juice of a lemon and some salt. Stew the fish gently until it begins to break, lift it on a hot dish, stir into the gravy 1½ oz. of butter with 1 teaspoonful of flour and a little mace. Boil the sauce 1 minute, pour it over the fish and serve.
Salmon Croquettes — The contents of 1 can of salmon from which the oil has been poured and which has been shredded fine, 1 cupful of fine bread crumbs, 1 egg and cayenne pepper to taste; mix well, make into balls, dip first into beaten egg and then into bread crumbs or cracker dust; fry in plenty of boiling lard and drain on coarse brown paper before serving. Garnish the dish with parsley and, if you like, slices of lemon.
Salt Cod — Cod, vinegar (1 glass), parsnips, cream, butter, flour.
Soak and clean the piece you mean to dress, then lay it all night in water, with a glass of vinegar. Boil it enough, then break it into flakes
Fish. 31
on the dish; pour over it parsnips boiled, beaten in a mortar, and then boiled up with cream and a large piece of butter rubbed with a little flour. It may be served as above with egg sauce instead of the parsnip, and the root sent up whole; or the fish may be boiled and sent up without flaking, and the sauces as above.
Cod's Roes — One or more cod's roes, 13^ oz. of butter, 2 eggs, 1 teaspoonful of salt, 1 pinch of cayenne pepper, 1 grate of nutmeg, 1 dessertspoonful of tomato sauce or vinegar.
Boil 1 or more cod's roes, according to size, till quite set and nearly done. Take them out of the water, and when cold cut them into slices % of an inch thick. Now put into a small stewpan 1^ oz. of butter; when made liquid over the fire, take it off and stir into it the yolks of 2 eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a grate of nutmeg, and a dessertspoonful of tomato or Mogul sauce, or thd vinegar from any good pickle. Mix all well together and stir it over the fire for 2 or 3 minutes to thicken. Dip the slices of cod's roe in this sauce to take up as much as they will, lay them in a dish, pour over them any of the sauce that may be left, put the dish into the oven for 10 minutes, and send to table very hot.
Codfish Balls — Equal quantities of potatoes and boiled codfish, 1 oz. butter, 1 egg.
Equal quantity of mashed potatoes and boiled codfish minced fine; to each 3^ lb. allow 1 oz. of butter and a well-beaten egg; mix thoroughly. Press into balls between 2 spoons; drop into hot lard, and fry till brown.
Salt Salmon (to Souse) — One salt salmon, cayenne, whole allspice, a little mace, cold vinegar.
32 White Ribbon Cook Book.
Records on this page
Salt CodStewed Codfish in Brown SauceSalmon CroquettesCod's RoesCodfish BallsSalt Salmon (to Souse)