Bread crumbs
and minced
parsley
12...
...
13...
Butter
14...
...
15...
...
Quantities.
Method.
I large ..
4 oz.
i oz.
to taste
Clean thoroughly, dry, and wrap iji a
cloth.
Mix together.
a pinch
ofeach ^
2 oz.
I
2 well-
beaten
Work in with the bread crumbs, &c.
Beat and mix with the preceding to
make a forcemeat.
Fill the body of the haddock with
the forcemeat, and sew up the
opening.
Curl the fish round and fasten the
tail in the mouth with a skewer.
Dip the fish in.
... Roll the fish in.
... Dip it again in the egg and put it in
a baking dish.
... Clarify and pour over the fish.
... Bake for i hour, or more, if very
large.
... Serve with melted butter.
Note.— Haddock can also be cooked like Herrings and Whiting, and Pike can be
baked in the same manner as Haddock.
8.-HERRINGS, broiled.
Order.
Ingredients.
Quantities.
Method.
I...
Fresh herrings
Thoroughly clean, scale and dry
them.
2...
• • •
.«• ...
Put them in a deep dish.
3"
Salt and pep-
4...
per
Chopped par-
.«• ...
- Sprinkle over lightly.
sley and
chives
I
FISH.
39
HERRINGS, broiled. — [continued .)
Order.
Ingredients.
Quantities.
Method.
S-"
Olive oil
A few drops
Pour on each herring.
6...
...
Let them soak i hour, turning two
or three times.
7...
...
... ...
Warm a gridiron.
8...
... ...
Broil the fish without drying them.
g...
...
Serve on a bed of parsley.
9.-HERRINGS, baked.
Order.
Ingredients.
Quantities.
Method.
I...
Herrings
4
Clean, wash, and lay them on a
board.
2...
Salt, pepper,
and pounded
cloves
• . . ...
Rub well into the fish.
3--
Vinegar
...
Lay them in a pie-dish.
4 •
Pour over till the herrings are
covered.
5---
Bay-leaves ...
2 or 3 ...
Add.
6...
Thick paper ...
Cover over the dish.
7...
»«» ...
...
Put them into a moderate oven and
bake hour.
8...
•••
This dish is eaten cold.
10 -JOHN DORY, boiled.
Cook like Turbot or Brill.
ll.-MACKEREL, d la maitre d'Hotcl.
Order.
Ingredients.
Quantities.
Method.
I...
Mackerel
2 or 3 ...
Clean as in preceding receipt, and
2...
Salad oil
a little ...
place them in a deep dish.
3-
Salt and
1 r.
pepper
/ Put over them.
4...
Parsley
)
40
MYRA'S COOKERY BOOK.
MACKEREL, a la niaitre d'Hotcl. — [continued.)
Order.
Ingredients.
Quantities.
Method.
5-
• •• • • »
Leave them to soak J hour.
6...
••• • • •
Take them out and dry them in a
clean cloth.
7-
• t* • • •
•••
Warm the gridiron and broil the fish
on a gentle fire, turning when
necessary.
8...
...
••• •*.
Place them on a warm dish.
g...
Chopped
parsley,
chervil, and
chives
Mix with butter, pepper, and salt to
a ball.
10...
••• •••
• •• • • •
Place it inside the mackerel, and
serve with lemon juice.
12-MACKEREL, boiled.
Order.
Ingredients.
Quantities.
Method.
I...
Mackerel
Cut open, remove the roes, well
wash them and the mackerel.
2...
. . • • • »
t • • • • •
Put the fish and roes into a fish kettle.
3---
Cold water ...
• • • 4 . »
Pour over till the fish swims.
4. .
Salt
I table-
spoonful
Add.
5-
•••
Bring gradually to the boil, and sim-
mer for about 20 minutes; they are
done when the eyes start.
6...
• • • • • •
• * • « • 4
Skim as the scum rises.
7...
. . • • • »
44.
Serve on a napkin.
8...
Fennel, or
gooseberry
sauce, or
plain melted
butter
Serve separately.
Page 24
Presented as published in 1883. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Bread crumbs
and minced
parsley
12...
...
13...
Butter
14...
...
15...
...
Quantities.
Method.
I large ..
4 oz.
i oz.
to taste
Clean thoroughly, dry, and wrap iji a
cloth.
Mix together.
a pinch
ofeach ^
2 oz.
I
2 well-
beaten
Work in with the bread crumbs, &c.
Beat and mix with the preceding to
make a forcemeat.
Fill the body of the haddock with
the forcemeat, and sew up the
opening.
Curl the fish round and fasten the
tail in the mouth with a skewer.
Dip the fish in.
... Roll the fish in.
... Dip it again in the egg and put it in
a baking dish.
... Clarify and pour over the fish.
... Bake for i hour, or more, if very
large.
... Serve with melted butter.
Note.— Haddock can also be cooked like Herrings and Whiting, and Pike can be
baked in the same manner as Haddock.
8.-HERRINGS, broiled.
Order.
Ingredients.
Quantities.
Method.
I...
Fresh herrings
Thoroughly clean, scale and dry
them.
2...
• • •
.«• ...
Put them in a deep dish.
3"
Salt and pep-
4...
per
Chopped par-
.«• ...
- Sprinkle over lightly.
sley and
chives
I
FISH.
39
HERRINGS, broiled. — [continued .)
Order.
Ingredients.
Quantities.
Method.
S-"
Olive oil
A few drops
Pour on each herring.
6...
...
Let them soak i hour, turning two
or three times.
7...
...
... ...
Warm a gridiron.
8...
... ...
Broil the fish without drying them.
g...
...
Serve on a bed of parsley.
9.-HERRINGS, baked.
Order.
Ingredients.
Quantities.
Method.
I...
Herrings
4
Clean, wash, and lay them on a
board.
2...
Salt, pepper,
and pounded
cloves
• . . ...
Rub well into the fish.
3--
Vinegar
...
Lay them in a pie-dish.
4 •
Pour over till the herrings are
covered.
5---
Bay-leaves ...
2 or 3 ...
Add.
6...
Thick paper ...
Cover over the dish.
7...
»«» ...
...
Put them into a moderate oven and
bake hour.
8...
•••
This dish is eaten cold.
10 -JOHN DORY, boiled.
Cook like Turbot or Brill.
ll.-MACKEREL, d la maitre d'Hotcl.
Order.
Ingredients.
Quantities.
Method.
I...
Mackerel
2 or 3 ...
Clean as in preceding receipt, and
2...
Salad oil
a little ...
place them in a deep dish.
3-
Salt and
1 r.
pepper
/ Put over them.
4...
Parsley
)
40
MYRA'S COOKERY BOOK.
MACKEREL, a la niaitre d'Hotcl. — [continued.)
Order.
Ingredients.
Quantities.
Method.
5-
• •• • • »
Leave them to soak J hour.
6...
••• • • •
Take them out and dry them in a
clean cloth.
7-
• t* • • •
•••
Warm the gridiron and broil the fish
on a gentle fire, turning when
necessary.
8...
...
••• •*.
Place them on a warm dish.
g...
Chopped
parsley,
chervil, and
chives
Mix with butter, pepper, and salt to
a ball.
10...
••• •••
• •• • • •
Place it inside the mackerel, and
serve with lemon juice.
12-MACKEREL, boiled.
Order.
Ingredients.
Quantities.
Method.
I...
Mackerel
Cut open, remove the roes, well
wash them and the mackerel.
2...
. . • • • »
t • • • • •
Put the fish and roes into a fish kettle.
3---
Cold water ...
• • • 4 . »
Pour over till the fish swims.
4. .
Salt
I table-
spoonful
Add.
5-
•••
Bring gradually to the boil, and sim-
mer for about 20 minutes; they are
done when the eyes start.
6...
• • • • • •
• * • « • 4
Skim as the scum rises.
7...
. . • • • »
44.
Serve on a napkin.
8...
Fennel, or
gooseberry
sauce, or
plain melted
butter
Serve separately.