hot water as will just cover them, and add a few leaves of
parsley, pepper, and salt. Simmer for about a quarter of
an hour. Then take out the pieces of eel on to a hot dish,
and thicken the sauce with a little flour and ketchup. Boil
for a few minutes ; strain the sauce over the fish, and serve
in a hash-dish, with pieces of toasted bread round the edges.
TO BAKE OR PICKLE HERRINGS.
12 herrings.
1 large onion.
I pint vinegar.
12 sweet bay leaves.
Pepper and salt.
1 gill water.
Clean the herrings, and wipe them with a damp cloth to
take off the scales. Do not wash them. Cut off the heads,
tails, and fins, split down the middle, and take out the centre
bones. Lay the fish flat, season with pepper and salt, and
roll them up with the back outwards. Place them neatly
in a pie-dish, with a bay-leaf and tiny piece of onion
between each. Mix the vinegar and water, and pour them
over the fish ; cover the top of the dish with greased paper,
and bake in a moderately hot oven for from two to three
hours. Serve hot or cold.
TO BOIL SALT FISH.
2 lb. salt fish. | 1 lb. parsnips,
i pint egg sauce.
Cut the fish in pieces, and steep it in cold water for several
hours. Then put the pieces into a saucepan with cold water,
and boil them for about twenty minutes. Serve with egg
sauce and boiled parsnips, in separate dishes.
TO FRY OYSTERS.
24 oysters.
J lb. flour.
1 white of an egg.
1 table-spoonful salad-oil.
Salt.
1 gill liquor and water.
Cayenne pepper.
Fat for frying.
Make a batter with the flour, a pinch of salt, the oil, and
one gill of the liquor from the oysters and water (added to
make the full quantity ). When these are well mixed and free
from lumps, add lightly the white of egg whipped to a stiff
froth. Dip the oysters separately into this batter, cover
well, and drop them into hot fat; fry for about three minutes.
78 SCA ELOPED OYSTERS — STEWED OYSTERS — CRAR PIE.
Lift from the fat, with a perforated spoon, on to porous paper
to drain. Serve hot on a folded napkin or paper. Garnisli
with parsley and slices of fresh lemon.
Mussels may he dressed in the same manner, but several
should be dipped together in the batter.
TO SCALLOP OYSTERS.
24 oysters.
2 oz. butter.
J lemon.
Bread crumbs.
Pepper.
Salt✪ To Scallop Oysters.
Beard the oysters, and scald them in their own liquor.
Butter some scallop shells, or tins; strew crumbs of bread
mixed with pepper and salt at the bottom of the shells,
then some oysters, more crumbs, and so on, finishing with
crumbs. Moisten the whole with the liquor in which the
oysters tvere scalded highly seasoned, and put pieces of
butter thickly over the top. Place the dish before the
fire or in the oven for from ten to twenty minutes, according
to the size of the shells.
TO STEW OYSTERS.
3 dozen oysters.
1 oz. butter.
Cayenne pepper.
Lemon-juice.
| pint milk.
$ oz. flour.
1 table-spoonful cream.
Salt✪ To Stew Oysters.
Beard the oysters, melt the butter in a saucepan, add the
flour, mix well, and pour on the milk ; stir until boiling,
add the oyster liquor, and boil for five minutes. Season
with pepper, salt, and lemon-juice ; add the oysters, and
simmer for five minutes ; pour in the cream, and serve in
a hash-dish, with pieces of toasted bread laid around.
TO MAKE A CRAB PIE.
2 crabs.
Butter.
Cayenne pepper.
Bread crumbs.
1 table-spoonful vinegar.
Salt✪ To Make a Crab Pie.
Page 43 · 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
hot water as will just cover them, and add a few leaves of parsley, pepper, and salt. Simmer for about a quarter of an hour. Then take out the pieces of eel on to a hot dish, and thicken the sauce with a little flour and ketchup. Boil for a few minutes ; strain the sauce over the fish, and serve in a hash-dish, with pieces of toasted bread round the edges.
TO BAKE OR PICKLE HERRINGS.
12 herrings.
1 large onion.
I pint vinegar.
12 sweet bay leaves. Pepper and salt.
1 gill water.
Clean the herrings, and wipe them with a damp cloth to take off the scales. Do not wash them. Cut off the heads, tails, and fins, split down the middle, and take out the centre bones. Lay the fish flat, season with pepper and salt, and roll them up with the back outwards. Place them neatly in a pie-dish, with a bay-leaf and tiny piece of onion between each. Mix the vinegar and water, and pour them over the fish ; cover the top of the dish with greased paper, and bake in a moderately hot oven for from two to three hours. Serve hot or cold.
TO BOIL SALT FISH.
2 lb. salt fish. | 1 lb. parsnips,
i pint egg sauce.
Cut the fish in pieces, and steep it in cold water for several hours. Then put the pieces into a saucepan with cold water, and boil them for about twenty minutes. Serve with egg sauce and boiled parsnips, in separate dishes.
TO FRY OYSTERS.
24 oysters.
J lb. flour.
1 white of an egg.
1 table-spoonful salad-oil.
Salt.
1 gill liquor and water. Cayenne pepper.
Fat for frying.
Make a batter with the flour, a pinch of salt, the oil, and one gill of the liquor from the oysters and water (added to make the full quantity ). When these are well mixed and free from lumps, add lightly the white of egg whipped to a stiff froth. Dip the oysters separately into this batter, cover well, and drop them into hot fat; fry for about three minutes.
78 SCA ELOPED OYSTERS — STEWED OYSTERS — CRAR PIE.
Lift from the fat, with a perforated spoon, on to porous paper to drain. Serve hot on a folded napkin or paper. Garnisli with parsley and slices of fresh lemon.
Mussels may he dressed in the same manner, but several should be dipped together in the batter.
TO SCALLOP OYSTERS.
24 oysters.
2 oz. butter. J lemon.
Bread crumbs. Pepper.
Salt.
Beard the oysters, and scald them in their own liquor. Butter some scallop shells, or tins; strew crumbs of bread mixed with pepper and salt at the bottom of the shells, then some oysters, more crumbs, and so on, finishing with crumbs. Moisten the whole with the liquor in which the oysters tvere scalded highly seasoned, and put pieces of butter thickly over the top. Place the dish before the fire or in the oven for from ten to twenty minutes, according to the size of the shells.
TO STEW OYSTERS.
3 dozen oysters. 1 oz. butter. Cayenne pepper. Lemon-juice.
| pint milk.
$ oz. flour.
1 table-spoonful cream. Salt.
Beard the oysters, melt the butter in a saucepan, add the flour, mix well, and pour on the milk ; stir until boiling, add the oyster liquor, and boil for five minutes. Season with pepper, salt, and lemon-juice ; add the oysters, and simmer for five minutes ; pour in the cream, and serve in a hash-dish, with pieces of toasted bread laid around.
TO MAKE A CRAB PIE.
2 crabs.
Butter.
Cayenne pepper.
Bread crumbs.
1 table-spoonful vinegar. Salt.
Records on this page
To Scallop OystersTo Bake or Pickle HerringsTo Boil Salt FishTo Fry OystersTo Stew OystersTo Make a Crab Pie