The next step is to encase the fish in an outer cover-
ing, in order to preserve the juices. This may consist of
flour only (very excellent results may be produced with
flour). It may be formed also of a thick batter of flour
and water, of fry'ing batter, and of beaten egg and bread
or water biscuit cnimbs. I believe that fishmongers
almost always use the thick batter, made of flour and
water. The fishmonger whom 1 visited told me he did,
and I know that at his establishment fish is superlatively
fried, as, indeed, it is at the majority of London fried fisli
shops. When egg and crumbs are used for this purpose,
the yolk and white of egg should be lightly beaten
together, and the cnimbs should be stale, dry, and well
sifted, to make them even. Unless this is done, the
coarser crumbs will fall off, imparting to the fish that
dappled appearance which is so frequent and so unde-
sirable.
Before going further, I must say a word or two about
the bread-crumbs used in frying fish. In a great many
households stale bread is one of the burdens which press
on the mind and conscience of the housekeeper. If the
members of her family like crust, the crumb cannot be
92
The GirFs Own Cookery Book.
disposed of ; if they like crumb, the crusts increase
and multiply. “Oh,” she thinks, “how can I allow all
this nourishing food to be wasted, when there are so many
poor creatures starving ! ” So, in order to ease her
mind, she makes a handsome present of the stale bread
to the first beggar who knocks at her door. He receives
it with effusion or growls, according to his disposition,
yet in either case it is most likely that if the donor walk
out a few minutes afterwards, she will find the broken
bread thrown into the road. The professional beggar has
not yet been brought so low that he has to eat broken
crusts ; he throws them from him with scorn.
Doubtless there are honest poor folks who would be
thankful for the pieces, but they do not go begging in dirt
and rags from door to door. They hide their heads in
miserable homes, and struggle bravely with poverty and
want. If we want to help them we must seek them out,
give them work, and help them to support themselves.
It is not probable that we can afford to do this so long as
we permit good food to be wasted. Therefore, our first
duty is to look well to our own ways, and tr>', even in
this small difficulty, to follow the example of One who,
while He devoted His life to healing the sick and com-
forting the sorrowful, did not forget to tell His fol-
lowers to “ gather up the fragments, that nothing should
be lost.” ✪ Fried Fish
Page 59 · 1 recipe record on this page
Presented as published in 1882. 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
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The next step is to encase the fish in an outer cover-
ing, in order to preserve the juices. This may consist of
flour only (very excellent results may be produced with
flour). It may be formed also of a thick batter of flour
and water, of fry'ing batter, and of beaten egg and bread
or water biscuit cnimbs. I believe that fishmongers
almost always use the thick batter, made of flour and
water. The fishmonger whom 1 visited told me he did,
and I know that at his establishment fish is superlatively
fried, as, indeed, it is at the majority of London fried fisli
shops. When egg and crumbs are used for this purpose,
the yolk and white of egg should be lightly beaten
together, and the cnimbs should be stale, dry, and well
sifted, to make them even. Unless this is done, the
coarser crumbs will fall off, imparting to the fish that
dappled appearance which is so frequent and so unde-
sirable.
Before going further, I must say a word or two about
the bread-crumbs used in frying fish. In a great many
households stale bread is one of the burdens which press
on the mind and conscience of the housekeeper. If the
members of her family like crust, the crumb cannot be
92
The GirFs Own Cookery Book.
disposed of ; if they like crumb, the crusts increase
and multiply. “Oh,” she thinks, “how can I allow all
this nourishing food to be wasted, when there are so many
poor creatures starving ! ” So, in order to ease her
mind, she makes a handsome present of the stale bread
to the first beggar who knocks at her door. He receives
it with effusion or growls, according to his disposition,
yet in either case it is most likely that if the donor walk
out a few minutes afterwards, she will find the broken
bread thrown into the road. The professional beggar has
not yet been brought so low that he has to eat broken
crusts ; he throws them from him with scorn.
Doubtless there are honest poor folks who would be
thankful for the pieces, but they do not go begging in dirt
and rags from door to door. They hide their heads in
miserable homes, and struggle bravely with poverty and
want. If we want to help them we must seek them out,
give them work, and help them to support themselves.
It is not probable that we can afford to do this so long as
we permit good food to be wasted. Therefore, our first
duty is to look well to our own ways, and tr>', even in
this small difficulty, to follow the example of One who,
while He devoted His life to healing the sick and com-
forting the sorrowful, did not forget to tell His fol-
lowers to “ gather up the fragments, that nothing should
be lost.”