These are slightly salted and dried. They are excellent eating,
if gently heated through upon the gridiron without being hardened ;
and are served usually at the breakfast or supper table ; a feather
dipped in oil may be passed over them before they are laid to the
fire.
TO BOIL GURNARDS.
( With directions for dressing them in other ways.')
It is more usual to fill gurnards
with forcemeat, and to bake them,
or to have the flesh raised from the
bones and dressed in fillets, than to
serve them simply boiled ; they may,
however, be cooked in any of the
modes directed for mackerel,* rather
more time being allowed for them,
as they are much firmer- fleshed, thicker in the bodies, and generally
of larger size altogether. Cut off all the fins, take out the gills, and
empty and cleanse them like other fish, washing the insides well ; put
them into hot water ready salted and skimmed, and boil them gently
from twenty minutes to half an hour ; serve them with anchovy
sauce, or with parsley and butter rendered acid with chili vinegar,
lemon-juice, or caper-pickle.
Gurnard.
FRESH HERRINGS.
( Farleigh Receipt.)
In season from May to October.
Scale and clean the fish with the utmost nicety, split them quite
open, and wash the insides with particular care; dry them well in a
cloth, take off the heads and tails, and remove the backbones ; rub
the insides with pepper, salt, and a little pounded mace ; stick small
bits of butter on them, and skewer two of the fish together as flat as
possible, with the skin of both outside; flour✪ Fresh Herrings, and broil or fry them
of a fine brown, and serve them with melted butter mixed with a
teaspoonful or more of mustard, some salt, and a little vinegar oi
lemon-juice.
To broil from 20 to 2 5 minutes ; to fry about 10 minutes.
* YvMtinga or haddocks.
CHAP. II.]
FISH,
75
TO DRESS THE SEA BREAM.
The sea-bream, which is common
in many of our markets, is not con-
sidered a fish of first-rate quality ; but
if well broiled or baked, it will afford
a good, and generally a cheap , dish of
excellent appearance, the bream being
of handsome size and form. Open
and cleanse it perfectly, but do not
remove the scales ; fold it in a
dry cloth to absorb the moisture which hangs about it ; lay it over a
gentle fire, and broil it slowly, that the heat may gradually pene-
trate the flesh, which is thick. Should any cracks appear on
the surface, dredge a little flour upon them. If of ordinary
weight, the bream will require quite half an hour’s broiling;
it should be turned, of course, when partially done. Send plain
melted butter and anchovy sauce to table with it. In carving it,
remove the skin and scales, and serve only the flesh which lies be-
neath them, and which will be very white and succulent. A more
usual and less troublesome mode of dressing the bream is to season
the inside slightly with salt and pepper or cayenne, to dust a little
more salt on the outside, spread a few bits of butter upon it, and send
it to a gentle oven. It is sometimes filled with common veal- stuffing,
and then requires to be rather longer baked ; and it is often merely
wrapped in a buttered paper, and placed in a moderate oven for
twenty-five or thirty minutes.
TO BOIL PLAICE OR FLOUNDERS.
Plaice in season from May to January; flounders in September, October, and
November.
Page 94 · 1 recipe record on this page
Presented as published in 1884. 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
These are slightly salted and dried. They are excellent eating, if gently heated through upon the gridiron without being hardened ; and are served usually at the breakfast or supper table ; a feather dipped in oil may be passed over them before they are laid to the fire.
TO BOIL GURNARDS.
( With directions for dressing them in other ways.')
It is more usual to fill gurnards with forcemeat, and to bake them, or to have the flesh raised from the bones and dressed in fillets, than to serve them simply boiled ; they may, however, be cooked in any of the modes directed for mackerel,* rather more time being allowed for them, as they are much firmer- fleshed, thicker in the bodies, and generally of larger size altogether. Cut off all the fins, take out the gills, and empty and cleanse them like other fish, washing the insides well ; put them into hot water ready salted and skimmed, and boil them gently from twenty minutes to half an hour ; serve them with anchovy sauce, or with parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle.
Gurnard.
FRESH HERRINGS.
( Farleigh Receipt.)
In season from May to October.
Scale and clean the fish with the utmost nicety, split them quite open, and wash the insides with particular care; dry them well in a cloth, take off the heads and tails, and remove the backbones ; rub the insides with pepper, salt, and a little pounded mace ; stick small bits of butter on them, and skewer two of the fish together as flat as possible, with the skin of both outside; flour, and broil or fry them of a fine brown, and serve them with melted butter mixed with a teaspoonful or more of mustard, some salt, and a little vinegar or lemon-juice.
To broil from 20 to 2 5 minutes ; to fry about 10 minutes.
* Whiting or haddocks.
TO DRESS THE SEA BREAM.
The sea-bream, which is common in many of our markets, is not considered a fish of first-rate quality ; but if well broiled or baked, it will afford a good, and generally a cheap , dish of excellent appearance, the bream being of handsome size and form. Open and cleanse it perfectly, but do not remove the scales ; fold it in a dry cloth to absorb the moisture which hangs about it ; lay it over a gentle fire, and broil it slowly, that the heat may gradually penetrate the flesh, which is thick. Should any cracks appear on the surface, dredge a little flour upon them. If of ordinary weight, the bream will require quite half an hour’s broiling; it should be turned, of course, when partially done. Send plain melted butter and anchovy sauce to table with it. In carving it, remove the skin and scales, and serve only the flesh which lies beneath them, and which will be very white and succulent. A more usual and less troublesome mode of dressing the bream is to season the inside slightly with salt and pepper or cayenne, to dust a little more salt on the outside, spread a few bits of butter upon it, and send it to a gentle oven. It is sometimes filled with common veal- stuffing, and then requires to be rather longer baked ; and it is often merely wrapped in a buttered paper, and placed in a moderate oven for twenty-five or thirty minutes.
TO BOIL PLAICE OR FLOUNDERS.
Plaice in season from May to January; flounders in September, October, and
November.
Records on this page
Fresh Herrings