Put the crabs alive, in a pan of boiling water, with some
salt. Boil them for a quarter of an hour or twenty minutes,
according to the size. When cold, pick the meat from the
claws and body. Chop all together, and mix it with crumbs
of bread, pepper, salt, butter, and a little vinegar according
LOBSTERS — COLO FISH — SOUSED MACKEREL.
79
to taste. Put all this into the shell, place a few pieces of
butter on the top, and brown before the fire or in the oven.
A crab shell will hold the meat of two crabs.
LOBSTERS TO BE EATEN COLD.
2 lobsters. I Water.
Parsley. I Salt.
Procure the lobsters alive. Hen lobsters are the best,
as they have spawn in and about them. Put them in boiling
water, with some salt, and boil for from half to three-quarters
of an hour, or more, according to the size. When cooked,
take them out of the water and wipe the shells. Before
they are quite cold, rub the shells with a buttered cloth.
Take off the large claws, and crack the shells carefully, so
as not to bruise the meat. Cut the bodies and tails length-
wise, into two pieces. Place the whole of the pieces neatly
on a dish, and garnish with parsley.
COLT) FISH RE-DRESSED.
COLD FISH.
Some cooked fish. | 1 gill mayonnaise sauce.
1 beetroot. I Parsley.
Cut the fish into square pieces, and lay them neatly in a
flat dish ; then cover them with mayonnaise sauce. Garnish
with sliced beetroot and parsley. White fish or salmon
may he dressed in this way.
SOUSED MACKEREL.
2 mackerel.
& pint vinegar.
A few bay-leaves.
1 gill liquor in which the
fish was boiled.
Pepper and salt✪ Soused Mackerel.
After the mackerel have been boiled, remove the heads
and skin, split them open, and take away the backbones.
Lay one of the fish into a deep dish, and season it well with
pepper, salt, and bay-leaves ; lay the other fish on the top
of it, and season again. Mix together the liquor and vinegar;
pour them over the fish, and set the dish aside in a cool
place.
80
SALT-F1STT FIE — EISTI PUDDING — KEDGEREE.
This is an excellent luncheon or supper dish, and will
keep good for many days.
SALT-FISH PIE.
i lb. cold salt fish.
1 egg.
2 oz. butter.
1 lb. potatoes.
2 gills milk.
Pepper.
Break the fish into flakes, and mash the potatoes. Butter
a pie-dish ; put into it first a layer of potatoes, and then one
of fish ; sprinkle over them a little pepper and a few tiny
pieces of butter ; repeat till all the fish and potatoes are
used up, finishing with a layer of potatoes. Beat the egg,
add to it the milk, and pour these over the fish and potatoes,
put a few pieces of butter on the top, and bake in the oven
or before the fire. Serve hot.
FISH PUDDING.
6 oz. white fish. i 2 oz. butter.
2 oz. mashed potatoes. I Pepper and salt.
Remove all skin and bone from the fish, break it into
small pieces, and mash it with butter or dripping into a
smooth paste, with the potatoes. Season to taste. Place
the mixture in a shallow dish, putting some on the edge
as a border. Smooth it on the top, with a broad knife
dipped into hot water, and score it across. Bake in an
oven, or before the fire, to a light brown.
KEDGEREE.
i lb. fish.
} lb. rice.
Pepper.
2 oz. butter.
2 hard-boiled eggs✪ Kedgeree.
Salt.
Page 44 · 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
Put the crabs alive, in a pan of boiling water, with some salt. Boil them for a quarter of an hour or twenty minutes, according to the size. When cold, pick the meat from the claws and body. Chop all together, and mix it with crumbs of bread, pepper, salt, butter, and a little vinegar according
LOBSTERS — COLO FISH — SOUSED MACKEREL.
to taste. Put all this into the shell, place a few pieces of butter on the top, and brown before the fire or in the oven. A crab shell will hold the meat of two crabs.
LOBSTERS TO BE EATEN COLD.
2 lobsters. I Water.
Parsley. I Salt.
Procure the lobsters alive. Hen lobsters are the best, as they have spawn in and about them. Put them in boiling water, with some salt, and boil for from half to three-quarters of an hour, or more, according to the size. When cooked, take them out of the water and wipe the shells. Before they are quite cold, rub the shells with a buttered cloth. Take off the large claws, and crack the shells carefully, so as not to bruise the meat. Cut the bodies and tails lengthwise, into two pieces. Place the whole of the pieces neatly on a dish, and garnish with parsley.
COLD FISH RE-DRESSED.
COLD FISH.
Some cooked fish. | 1 gill mayonnaise sauce.
1 beetroot. I Parsley.
Cut the fish into square pieces, and lay them neatly in a flat dish ; then cover them with mayonnaise sauce. Garnish with sliced beetroot and parsley. White fish or salmon may he dressed in this way.
SOUSED MACKEREL.
2 mackerel.
& pint vinegar.
A few bay-leaves.
1 gill liquor in which the fish was boiled.
Pepper and salt.
After the mackerel have been boiled, remove the heads and skin, split them open, and take away the backbones. Lay one of the fish into a deep dish, and season it well with pepper, salt, and bay-leaves ; lay the other fish on the top of it, and season again. Mix together the liquor and vinegar; pour them over the fish, and set the dish aside in a cool place.
SALT-FISH PIE — EISTI PUDDING — KEDGEREE.
This is an excellent luncheon or supper dish, and will keep good for many days.
SALT-FISH PIE.
i lb. cold salt fish.
1 egg.
2 oz. butter.
1 lb. potatoes.
2 gills milk. Pepper.
Break the fish into flakes, and mash the potatoes. Butter a pie-dish ; put into it first a layer of potatoes, and then one of fish ; sprinkle over them a little pepper and a few tiny pieces of butter ; repeat till all the fish and potatoes are used up, finishing with a layer of potatoes. Beat the egg, add to it the milk, and pour these over the fish and potatoes, put a few pieces of butter on the top, and bake in the oven or before the fire. Serve hot.
FISH PUDDING.
6 oz. white fish. i 2 oz. butter.
2 oz. mashed potatoes. I Pepper and salt.
Remove all skin and bone from the fish, break it into small pieces, and mash it with butter or dripping into a smooth paste, with the potatoes. Season to taste. Place the mixture in a shallow dish, putting some on the edge as a border. Smooth it on the top, with a broad knife dipped into hot water, and score it across. Bake in an oven, or before the fire, to a light brown.
KEDGEREE.
i lb. fish. } lb. rice. Pepper.
2 oz. butter.
2 hard-boiled eggs. Salt.
Records on this page
Soused MackerelLobsters to be Eaten ColdCold Fish Re-DressedKedgereeSalt-Fish PieFish Pudding