saucepan enough clarified fat to fill the saucepan about three-
quarters✪ To Fry Fish when it is melted; when it is ready (see page 27)
put in a few pieces of the prepared fish, and fry them for
three or four minutes until they are a nice golden brown.
Lift them with a perforated spoon on to a piece of porous
paper to drain, and keep them hot in the oven or before the
fire until the rest of the fish is cooked. Ascertain that
the fat is quite hot again before any more fish is put into
it. When all is cooked, serve hot and crisp on a folded
napkin or fish-paper, and garnish with parsley.
BOILED SALMON.
Prepare and boil according to general directions. Serve
on a hot dish with a drainer, and place a folded napkin
under the fish ; garnish with parsley and cut lemon. Send
to table with it, in a sauce-boat, melted butter, parsley,
mayonnaise or hollandaise sauce, and a dish of sliced cucum-
ber, prepared with a little white vinegar, salad oil, pepper, and
salt. Some of the water in which the fish was boiled may
also be served with it in a sauce-boat.
SALMON STEAKS.
Cut thick slices of salmon ; wash and dry them ; rub
them with oil or oiled butter, and sprinkle over them a
good pinch of pepper and salt. Heat a gridiron and grease
it well, place the salmon steaks upon it, and broil them over
a very clear fire for from ten to fifteen minutes according
to the thickness, turning them frequently. Serve very hot,
with pats of fresh butter.
KIPPERED SALMON.
2 slices salmon. I Lemon-juice.
Writing paper. I Butter.
Cayenne pepper.
Cut neat square slices of salmon ; wash them thoroughly
in cold water, and dry them. Butter a sheet of thick writing
paper well inside and out ; lay a piece of the fish upon one
side, and put upon it a small pat of butter, a pinch of
Cayenne pepper, and a squeeze of lemon-juice; fold the other
half of the paper over, and secure it neatly round the fish,
Fried trout or herrings — boibed turbot.
71
so that it is tightly enveloped in it. Prepare the other slice
of fish in the same way, and place both on a hot, well-
greased gridiron; cook the salmon lor four or five minutes,
turning it constantly that it may be thoroughly heated
through. Serve in the papers on a hot dish, and garnish
with parsley.
FRIED TROUT OR HERRINGS.
6 trout or herrings. I Oatmeal or flour,
i lb. dripping. I A little milk.
Pepper and salt✪ Fried Trout or Herrings.
Trout of a moderate size should be dressed whole, and are
best fried.
Clean the fish, scale, and wash them. Sprinkle a little
pepper and salt over them, and toss them in oatmeal or flour ;
melt the dripping in a frying-pan, and let it get quite hot ;
then put in the fish, and fry them for six or seven minutes,
turning them that both sides may be browned. Lift them
on to a piece of porous paper to drain, and serve on a hot
dish with a folded napkin under them.
BOILED TURBOT. ✪ Boiled Turbot
Page 39 · 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
saucepan enough clarified fat to fill the saucepan about threequarters when it is melted; when it is ready (see page 27) put in a few pieces of the prepared fish, and fry them for three or four minutes until they are a nice golden brown. Lift them with a perforated spoon on to a piece of porous paper to drain, and keep them hot in the oven or before the fire until the rest of the fish is cooked. Ascertain that the fat is quite hot again before any more fish is put into it. When all is cooked, serve hot and crisp on a folded napkin or fish-paper, and garnish with parsley.
BOILED SALMON.
Prepare and boil according to general directions. Serve on a hot dish with a drainer, and place a folded napkin under the fish ; garnish with parsley and cut lemon. Send to table with it, in a sauce-boat, melted butter, parsley, mayonnaise or hollandaise sauce, and a dish of sliced cucumber, prepared with a little white vinegar, salad oil, pepper, and salt. Some of the water in which the fish was boiled may also be served with it in a sauce-boat.
SALMON STEAKS.
Cut thick slices of salmon ; wash and dry them ; rub them with oil or oiled butter, and sprinkle over them a good pinch of pepper and salt. Heat a gridiron and grease it well, place the salmon steaks upon it, and broil them over a very clear fire for from ten to fifteen minutes according to the thickness, turning them frequently. Serve very hot, with pats of fresh butter.
KIPPERED SALMON.
2 slices salmon. I Lemon-juice.
Writing paper. I Butter.
Cayenne pepper.
Cut neat square slices of salmon ; wash them thoroughly in cold water, and dry them. Butter a sheet of thick writing paper well inside and out ; lay a piece of the fish upon one side, and put upon it a small pat of butter, a pinch of Cayenne pepper, and a squeeze of lemon-juice; fold the other half of the paper over, and secure it neatly round the fish,
Fried trout or herrings — boibed turbot.
so that it is tightly enveloped in it. Prepare the other slice of fish in the same way, and place both on a hot, wellgreased gridiron; cook the salmon lor four or five minutes, turning it constantly that it may be thoroughly heated through. Serve in the papers on a hot dish, and garnish with parsley.
FRIED TROUT OR HERRINGS.
6 trout or herrings. I Oatmeal or flour,
i lb. dripping. I A little milk.
Pepper and salt.
Trout of a moderate size should be dressed whole, and are best fried.
Clean the fish, scale, and wash them. Sprinkle a little pepper and salt over them, and toss them in oatmeal or flour ; melt the dripping in a frying-pan, and let it get quite hot ; then put in the fish, and fry them for six or seven minutes, turning them that both sides may be browned. Lift them on to a piece of porous paper to drain, and serve on a hot dish with a folded napkin under them.
BOILED TURBOT.
Records on this page
To Fry FishBoiled SalmonSalmon SteaksKippered SalmonFried Trout or HerringsBoiled Turbot