To Skin Flat Fish. — Make a short cut through the
skin across the tail and loosen a little. Insert the
thumb, and loosen the skin round the edge of the fish by
the fins on each side ; then take hold of the skin at the
tail, and tear it off towards the head.
To Skin Round Fish. — After cutting off the fins, slip
the fingers under the skin close to the head and skin
from head to tail. If done in the opposite direction the
flesh will be torn.
To Fillet Soles, Plaice, etc. — Cut down to the bone
from head to tail, then holding the blade of the knife flat
against the bones, lift the flesh carefully in one long fillet
from each side. Turn the fish, and do the same on the
2
PRACTICAL COOK 1XRY.
other side. Then remove the skin by laying the fillets
skin downwards on a board, and pressing a knife between
the skin and flesh. Wash the fillets, and if for frying or
baking dry thoroughly.
Fish Stock may be made from the bones and
trimmings of filleted fish, with the addition of vegetables
and seasoning. It should be used for fish sauces instead
of water.
Remove the dark skin from the fish. Take out the
eyes but leave on the head, trim the fins and tail, cutting
off about half the tail and the greater part of the fins.
Wash and dry the fish thoroughly, rubbing it wfith flour
to dry it more perfectly. Egg and crumb, and fry in a
frying-pan with fresh clarified dripping or with butter.
Method : Mix the crumbs, herbs, seasoning and
lemon rind. Remove the skin from the cod, wash in
salt and water, and dry well. Brush the fish over with
beaten egg, and roll in the mixture. Place on a greased
dripping-tin, with the butter or dripping for basting.
Bake about £ hour. Before serving add a little water or
fish stock to the juices in the tin and strain round the
dish. Garnish with parsley.
Fried Sole or Plaice.
Dressed Cod.
3 tablespoonfuls bread crumbs.
I teaspoonful mixed herbs.
Pepper, salt, cayenne.
\ lemon rind grated.
2 lbs. middle cut of cod.
Egg.
1 oz. butter or dripping.
Parsley for garnish✪ Fried Sole or Plaice.
PREPARATION OF FISH.
19
Haddock Stuffed and Baked.
1 small haddock.
2 tablespoonfuls bread crumbs.
1 dessertspoonful chopped parsley.
Pinch of dried herbs.
1 oz. dripping or butter.
Pepper and salt.
A little egg or milk.
Egg for brushing over.
Few bread crumbs.
Dripping or butter for basting✪ Haddock Stuffed and Baked.
Method : Wash and scale the fish, take out the eyes,
but leave on the fins and tail. Dry the fish thoroughly.
Mix the crumbs, parsley, herbs, butter, pepper and salt,
and moisten the mixture with a little egg or milk. Put
the stuffing into the fish and fasten with a small skewer,
or needle and thread. Truss into shape something like
the letter S, using a trussing needle and string. Brush
over with egg, and sprinkle some bread crumbs on the
top. Place on a greased baking-tin, with a few pieces of
dripping or butter for basting. Bake in a moderate oven
about }j hour. Parsley sauce may be served in a sauce
boat.
Sole a la Turque.
1 large sole.
\ pint stock.
Browned crumbs.
For the Stuffing.
3 sprigs parsley.
1 tablespoonful bread crumbs.
Salt, pepper, cayenne.
Few shrimps or bits of red
lobster.
Juice and grated rind of J
lemon.
Small pinch of herb mixture.
1 egg✪ Sole a la Turque.
Page 7 · 3 recipe records on this page
Presented as published in 1900. 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
To Skin Flat Fish. — Make a short cut through the skin across the tail and loosen a little. Insert the thumb, and loosen the skin round the edge of the fish by the fins on each side ; then take hold of the skin at the tail, and tear it off towards the head.
To Skin Round Fish. — After cutting off the fins, slip the fingers under the skin close to the head and skin from head to tail. If done in the opposite direction the flesh will be torn.
To Fillet Soles, Plaice, etc. — Cut down to the bone from head to tail, then holding the blade of the knife flat against the bones, lift the flesh carefully in one long fillet from each side. Turn the fish, and do the same on the
other side. Then remove the skin by laying the fillets skin downwards on a board, and pressing a knife between the skin and flesh. Wash the fillets, and if for frying or baking dry thoroughly.
Fish Stock may be made from the bones and trimmings of filleted fish, with the addition of vegetables and seasoning. It should be used for fish sauces instead of water.
Remove the dark skin from the fish. Take out the eyes but leave on the head, trim the fins and tail, cutting off about half the tail and the greater part of the fins. Wash and dry the fish thoroughly, rubbing it with flour to dry it more perfectly. Egg and crumb, and fry in a frying-pan with fresh clarified dripping or with butter.
Method : Mix the crumbs, herbs, seasoning and lemon rind. Remove the skin from the cod, wash in salt and water, and dry well. Brush the fish over with beaten egg, and roll in the mixture. Place on a greased dripping-tin, with the butter or dripping for basting. Bake about £ hour. Before serving add a little water or fish stock to the juices in the tin and strain round the dish. Garnish with parsley.
Fried Sole or Plaice.
Dressed Cod.
3 tablespoonfuls bread crumbs. I teaspoonful mixed herbs. Pepper, salt, cayenne.
\ lemon rind grated.
2 lbs. middle cut of cod. Egg.
1 oz. butter or dripping. Parsley for garnish.
PREPARATION OF FISH.
Haddock Stuffed and Baked.
1 small haddock.
2 tablespoonfuls bread crumbs.
1 dessertspoonful chopped parsley. Pinch of dried herbs.
1 oz. dripping or butter.
Pepper and salt.
A little egg or milk.
Egg for brushing over.
Few bread crumbs.
Dripping or butter for basting.
Method : Wash and scale the fish, take out the eyes, but leave on the fins and tail. Dry the fish thoroughly. Mix the crumbs, parsley, herbs, butter, pepper and salt, and moisten the mixture with a little egg or milk. Put the stuffing into the fish and fasten with a small skewer, or needle and thread. Truss into shape something like the letter S, using a trussing needle and string. Brush over with egg, and sprinkle some bread crumbs on the top. Place on a greased baking-tin, with a few pieces of dripping or butter for basting. Bake in a moderate oven about }j hour. Parsley sauce may be served in a sauce boat.
Sole a la Turque.
1 large sole.
\ pint stock.
Browned crumbs.
For the Stuffing.
3 sprigs parsley.
1 tablespoonful bread crumbs.
Salt, pepper, cayenne.
Few shrimps or bits of red lobster.
Juice and grated rind of J lemon.
Small pinch of herb mixture.
1 egg.
Records on this page
Fried Sole or PlaiceHaddock Stuffed and BakedSole a la Turque