boiled in to any sauce you serve
with it.
Note. This way of cooking salmon makes it extremely delicate eating.
20-SALMON, baked.
Order.
Ingredients.
Quantities.
Method.
1...
Tail piece of
salmon
Make incisions in the fish.
2...
Oil
4spoons-'^
ful
Mix, and let the fish soak in this one
hour, turning it frequently that it
may be well seasoned.
3-
Vinegar
I spoon- 1
ful f
4...
Salt and pep-
per
1
J
5-
Butter
3 oz. ...
Melt and add to the fish.
6...
Sait ;;;
Bake in the oven and bastefrequently.
7.. .
8.. .
...
Sprinkle over when nearly done.
Caper sauce ...
...
Serve the fish with the sauce round it.
9...
... ...
Serve separately.
44
MYRA'S COOKERY BOOK.
21-SALMON SCALLOPS.
Order.
Ingredients.
Quantities.
Method.
I...
Salmon
ij lb. ...
Cut in small thin slices and remove
all skin.
2...
...
Cut the slices round, and flatten them
with a knife dipped in cold water.
3-
Butter
3 oz. ...
Melt in a stewpan.
4...
Put in the scallops side by side.
5-”
Pepper and salt
To taste
Sprinkle over.
6...
. . ...
When they are brown turn them.
7...
Stock
k pint ...
Put in a saucepan and heat up.
8...
... ...
Add the butter the fish was cooked in.
9...
Minced par-
sley
I tea
spoonful
Add.
10...
Pepper and
nutmeg
To taste
22.-
Add, and serve with the fish.
SHAD.
Order.
Ingredients.
Quantities.
Method.
I...
Shad
Only good just out of the water.
2 . . .
... ...
Draw through the ears.
3"
...
Wash and wipe; leave the tail, but
cut off the fins.
4...
...
Make incisions on the cross down the
back, but not very deep.
5---
...
Put in a deep dish.
6...
Salt and pep-
per
Sprinkle over.
7...
Olive oil
;[ pint ...
Pour over.
8...
Bunch of par-
sley, thyme,
chives, and
bay-leaf
Add.
g...
Let it soak i hour or more. Turn
the fish.
10...
Buttered papci
... ...
Roll round the fish.
II...
•
Put the fish to the fire, and let it
roast I hour at a good fire.
12...
...
... ...
Before it is done, take off the paper
and baste it with the oil the fish
was soaked in.
13...
...
When it is a nice colour take it from
the fire.
FISH.
45
SHAD {continued.)
Order.
Ingredients.
Quantities.
Method.
14...
Serve on a white serviette.
15...
Fresh parsley
...
Sprinkle over the serviette.
16...
Put the fish on the dish so that the
head may be on the left, and the
back in front, of the person carving.
Note. — Shad can also be boiled like Salmon.
23.-WAY TO CARV.E SHAD.
1. — Trace a deep line with the fish-knife from head to tail.
2. — Cut each portion by oblique lines.
3. — Leave the tail entire.
24.-S MELTS.
Cook like herrings.
25.— SKATE, /nVd.
Order.
Ingredients.
Quantities.
Method.
I...
Skate
This fish keeps well, is very nourish
ing, but not very delicate eating.
2...
Beaten egg ...
I yolk ...
Brush over the fish.
3-
Bread crumbs
4 oz.
Cover the fish.
4...
Boiling fat ...
Fry a nice brown.
5-
Anchovy or
shrimp sauce
•••
Serve separately.
26.-
CRIMPED SKATE, boiled.
Order.
Ingredients.
Quantities.
Method.
1..
2..
Skate
3’"
4.. .
5-
6.. .
Salt and water
7...
Shrimp or
lobster sauce
... Clean, skin, and cut into slices.
... Roll each slice over your finger, and
fasten it round with twine.
• •• Put into a stewpan.
... Put in the fish.
... Boil from 15 to 20 minutes.
Page 26
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
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boiled in to any sauce you serve
with it.
Note. This way of cooking salmon makes it extremely delicate eating.
20-SALMON, baked.
Order.
Ingredients.
Quantities.
Method.
1...
Tail piece of
salmon
Make incisions in the fish.
2...
Oil
4spoons-'^
ful
Mix, and let the fish soak in this one
hour, turning it frequently that it
may be well seasoned.
3-
Vinegar
I spoon- 1
ful f
4...
Salt and pep-
per
1
J
5-
Butter
3 oz. ...
Melt and add to the fish.
6...
Sait ;;;
Bake in the oven and bastefrequently.
7.. .
8.. .
...
Sprinkle over when nearly done.
Caper sauce ...
...
Serve the fish with the sauce round it.
9...
... ...
Serve separately.
44
MYRA'S COOKERY BOOK.
21-SALMON SCALLOPS.
Order.
Ingredients.
Quantities.
Method.
I...
Salmon
ij lb. ...
Cut in small thin slices and remove
all skin.
2...
...
Cut the slices round, and flatten them
with a knife dipped in cold water.
3-
Butter
3 oz. ...
Melt in a stewpan.
4...
Put in the scallops side by side.
5-”
Pepper and salt
To taste
Sprinkle over.
6...
. . ...
When they are brown turn them.
7...
Stock
k pint ...
Put in a saucepan and heat up.
8...
... ...
Add the butter the fish was cooked in.
9...
Minced par-
sley
I tea
spoonful
Add.
10...
Pepper and
nutmeg
To taste
22.-
Add, and serve with the fish.
SHAD.
Order.
Ingredients.
Quantities.
Method.
I...
Shad
Only good just out of the water.
2 . . .
... ...
Draw through the ears.
3"
...
Wash and wipe; leave the tail, but
cut off the fins.
4...
...
Make incisions on the cross down the
back, but not very deep.
5---
...
Put in a deep dish.
6...
Salt and pep-
per
Sprinkle over.
7...
Olive oil
;[ pint ...
Pour over.
8...
Bunch of par-
sley, thyme,
chives, and
bay-leaf
Add.
g...
Let it soak i hour or more. Turn
the fish.
10...
Buttered papci
... ...
Roll round the fish.
II...
•
Put the fish to the fire, and let it
roast I hour at a good fire.
12...
...
... ...
Before it is done, take off the paper
and baste it with the oil the fish
was soaked in.
13...
...
When it is a nice colour take it from
the fire.
FISH.
45
SHAD {continued.)
Order.
Ingredients.
Quantities.
Method.
14...
Serve on a white serviette.
15...
Fresh parsley
...
Sprinkle over the serviette.
16...
Put the fish on the dish so that the
head may be on the left, and the
back in front, of the person carving.
Note. — Shad can also be boiled like Salmon.
23.-WAY TO CARV.E SHAD.
1. — Trace a deep line with the fish-knife from head to tail.
2. — Cut each portion by oblique lines.
3. — Leave the tail entire.
24.-S MELTS.
Cook like herrings.
25.— SKATE, /nVd.
Order.
Ingredients.
Quantities.
Method.
I...
Skate
This fish keeps well, is very nourish
ing, but not very delicate eating.
2...
Beaten egg ...
I yolk ...
Brush over the fish.
3-
Bread crumbs
4 oz.
Cover the fish.
4...
Boiling fat ...
Fry a nice brown.
5-
Anchovy or
shrimp sauce
•••
Serve separately.
26.-
CRIMPED SKATE, boiled.
Order.
Ingredients.
Quantities.
Method.
1..
2..
Skate
3’"
4.. .
5-
6.. .
Salt and water
7...
Shrimp or
lobster sauce
... Clean, skin, and cut into slices.
... Roll each slice over your finger, and
fasten it round with twine.
• •• Put into a stewpan.
... Put in the fish.
... Boil from 15 to 20 minutes.