Mock Oyster Stew, {Mrs. S, M. Bailey.) — Prepare one
cup of salt fish by washing, shredding, and simmering till
soft ; when ready to serve, put it in a shallow dish with
one pint of oyster crackers or three butter crackers split and
browned, and pour over it one pint of hot milk. Add a
tahlespoonful of butter and hcdf a saltspoonful of pepper✪ Mock Oyster Stew^ and
serve.
Scorched Salt Fish, — Pick a small piece of the thickest
part of salt fish✪ Scorched Salt Fish into long flakes. If very salt, soak a few
minutes in cold water. Brown over hot coals. Spread
with butter, and serve hot. Fish thus prepared is a nice
relish with potatoes which have been roasted in the ashes.
It will also tempt a convalescent. Smoked salmon or hali-
but may be prepared in the same manner.
Tongues and Sounds, — Soak them in warm water several
hours, or till freshened ; scrape off the skin. Cut them in
small pieces and heat slowly in milk or loater. Make a
thin white sauce to pour over them, and serve on toast
garnished wdth hard-boiled eggs.
Fish Koes, Fried.
Wash the roes✪ Fish Roes, Fried and cook them ten minutes in boiling
salted water with one tablespoon/ al of vinegar. Then
plunge them into cold water. Drain, and roll in beaten
egg, then in seasoned crumbs, and fry till brown in smok-
ing hot fat.
Scalloped Roes, — Boil the roes as in the preceding re-
ceipt. Drain, and break up lightly w^ith a fork. Sprinkle
a layer of the roe in a shallow dish ; then rub the yolk of
hard-boiled egg through a fine strainer. Add a sprinkling
of parsley and a little lemon juice. Moisten with a thin
white sauce✪ Scalloped Roes. Then another la3'er of roe, egg, seasoning,
and sauce. Cover with buttered crumbs and bake till
174
The Boston Cook Book.
brown. If a larger dish be required, use with the roes
any cold Jlaked jish^ or a small quantity of cooked rice, •
Small Fresh Fish Baked in a Crust.
Clean the fish, and wipe dry. Cut gashes one inch apart
on each side ; sprinkle with salt✪ Small Fresh Fish Baked in a Crust and pepper. Make a rich
biscuit crust with baking-powder, or make a pastry crust ;
roll it out half an inch tliick ; wrap the fish in the crust,
pinch the edges together, and bake about half an hour.
Serve with egg sauce.
Table of the Cost, etc., of Fish.
Cost.
Weight.
How sold.
When in
Season.
Cod.
8 cts. per lb.
3 to 20 lbs.
Whole.
Hs-ddoclc.
6 to 8 cts. per lb.
5 to 8 lbs.
Whole.
Cusk.
8 cts. per lb.
5 to 8 lbs.
Whole.
Winter.
Halibut.
12 to 20 cts. per lb.
By the lb.
Flounders.
6 to 10 cts. per lb.
^ to 5 lbs.
Whole.
Salmon.
25 to 50 cts. per lb.
Bv the lb.
May to Sept.
Shad.
$1.25 in March,
25 cts. in May.
Whole.
Spring.
Blue-fish.
7 to 15 cts. per lb.
4 to 10 lbs.
Whole.
June to Oct.
Tautog.
12 cts. per lb.
Whole.
July to Sept.
White-fish.
20 cts. per lb.
4 lbs.
Whole.
Winter.
Bass.
12 to 25 cts. per lb.
3 to 8 lbs.
Whole.
Sword-fish.
Smelts.
Perch.
15 cts. per lb.
10 to 25 cts. per lb.
20 cts. per dozen.
( Average
i 8 to a lb.
By the lb.
July to Sept.
Sept. to March.
Summer.
Pickerel.
15 cts. per lb.
1 to 4 lbs.
Whole.
Trout, Brook.
75 cts. per lb.
Whole.
Spring.
Mackerel.
5 to 25 cts. each.
Whole.
April to Oct.
Eels.
15 cts. per lb.
1 to 1 lb.
Whole.
Lobsters.
12 cts. per lb.
1 to 2 lbs.
Oysters.
35 to 50 cts. per qt.
Sept. to May.
Clams.
20 cts. per qt. ; 40 cts.
per pk. in the shell.
Crabs.
Page 106 · 5 recipe records on this page
Presented as published in 1884. 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
Mock Oyster Stew, {Mrs. S, M. Bailey.) — Prepare one cup of salt fish by washing, shredding, and simmering till soft ; when ready to serve, put it in a shallow dish with one pint of oyster crackers or three butter crackers split and browned, and pour over it one pint of hot milk. Add a tablespoonful of butter and half a saltspoonful of pepper, and serve.
Scorched Salt Fish, — Pick a small piece of the thickest part of salt fish into long flakes. If very salt, soak a few minutes in cold water. Brown over hot coals. Spread with butter, and serve hot. Fish thus prepared is a nice relish with potatoes which have been roasted in the ashes. It will also tempt a convalescent. Smoked salmon or halibut may be prepared in the same manner.
Tongues and Sounds, — Soak them in warm water several hours, or till freshened ; scrape off the skin. Cut them in small pieces and heat slowly in milk or water. Make a thin white sauce to pour over them, and serve on toast garnished with hard-boiled eggs.
Fish Koes, Fried.
Wash the roes and cook them ten minutes in boiling salted water with one tablespoonful of vinegar. Then plunge them into cold water. Drain, and roll in beaten egg, then in seasoned crumbs, and fry till brown in smoking hot fat.
Scalloped Roes, — Boil the roes as in the preceding receipt. Drain, and break up lightly with a fork. Sprinkle a layer of the roe in a shallow dish ; then rub the yolk of hard-boiled egg through a fine strainer. Add a sprinkling of parsley and a little lemon juice. Moisten with a thin white sauce. Then another layer of roe, egg, seasoning, and sauce. Cover with buttered crumbs and bake till
The Boston Cook Book.
brown. If a larger dish be required, use with the roes any cold flaked fish^ or a small quantity of cooked rice, •
Small Fresh Fish Baked in a Crust.
Clean the fish, and wipe dry. Cut gashes one inch apart on each side ; sprinkle with salt and pepper. Make a rich biscuit crust with baking-powder, or make a pastry crust ; roll it out half an inch thick ; wrap the fish in the crust, pinch the edges together, and bake about half an hour. Serve with egg sauce.
Table of the Cost, etc., of Fish.
Cost.
Weight.
How sold.
When in Season.
Cod.
8 cts. per lb.
3 to 20 lbs.
Whole.
Haddock.
6 to 8 cts. per lb.
5 to 8 lbs.
Whole.
Cusk.
8 cts. per lb.
5 to 8 lbs.
Whole.
Winter.
Halibut.
12 to 20 cts. per lb.
By the lb.
Flounders.
6 to 10 cts. per lb.
^ to 5 lbs.
Whole.
Salmon.
25 to 50 cts. per lb.
Bv the lb.
May to Sept.
Shad.
$1.25 in March, 25 cts. in May.
Whole.
Spring.
Blue-fish.
7 to 15 cts. per lb.
4 to 10 lbs.
Whole.
June to Oct.
Tautog.
12 cts. per lb.
Whole.
July to Sept.
White-fish.
20 cts. per lb.
4 lbs.
Whole.
Winter.
Bass.
12 to 25 cts. per lb.
3 to 8 lbs.
Whole.
Sword-fish.
Smelts.
Perch.
15 cts. per lb.
10 to 25 cts. per lb.
20 cts. per dozen.
( Average i 8 to a lb.
By the lb.
July to Sept. Sept. to March. Summer.
Pickerel.
15 cts. per lb.
1 to 4 lbs.
Whole.
Trout, Brook.
75 cts. per lb.
Whole.
Spring.
Mackerel.
5 to 25 cts. each.
Whole.
April to Oct.
Eels.
15 cts. per lb.
1 to 1 lb.
Whole.
Lobsters.
12 cts. per lb.
1 to 2 lbs.
Oysters.
35 to 50 cts. per qt.
Sept. to May.
Clams.
20 cts. per qt. ; 40 cts. per pk. in the shell.
Crabs.
Records on this page
Mock Oyster StewScorched Salt FishFish Roes, FriedScalloped RoesSmall Fresh Fish Baked in a Crust