Chopped Thyme and Parsley.
Pepper and Salt, and few Bread-crumbs.
A little Flour.
Cut off the heads. Pull out the roes at the neck end, boil them
in a little water. Bruise the roes with a spoon. Beat up the yolk
of an egg, and add to it a little grated nutmeg and lemon peel,
a little chopped parsley✪ To Broil Mackerel and thyme, pepper and salt, and a few
bread-crumbs. Mix all well together, and stuff the mackerel with
it. Flour the fish well, broil them, and serve with melted butter.
To Broil Weavers.
Wash them clean, cut off their heads and skin them ; flour them
well, and broil them a nice brown. Serve with melted butter.
A Cake of Cold Fish.
Ingredients,
Half pound cold Fish.
Two ounces Bread-crumbs.
One Onion.
Half ounce Fat or Butter.
Half gill of Milk or Fish Liquor.
One teaspoonful of chopped Parsley✪ A Cake of Cold Fish.
Two yolks and one white of Egg.
Grease a cake-tin, and well cover it over with bread-crumbs that
have been browned in the oven. Mince the onion and parsley
and cook them in a saucepan in the fat, mince the fish and stir
into the fried onion and parsley. Take the saucepan off the fire
and stir in the bread-crumbs, the milk or liquor and the eggs
beaten. Pour this all into the cake-tin and bake in a moderate
oven three-quarters of an hour. Turn out and serve with melted
butter.
IS
Conger Pie.
Ingredients.
One pound of Conger.
One teaspoonful of chopped Parsley
One teaspoonful of chopped Onion.
One teaspoonful of chopped Suet.
One teaspoonful of Flour.
Pepper, Salt, Nutmeg, and Mixed Herbs.
Mix the above ingredients all together ; cut the fish into neat
pieces, and lay them in a pie-dish, sprinkle a little of the seasoning
between each layer of fish till the dish is full; put two ounces of
butter on the top in little pieces. Make a paste as follows : —
One pound of Flour.
Five ounces of clarified Fat or Butter.
A teaspoonful of Baking-powder.
Salt. Water✪ Conger Pie.
Rub the fat well into the flour; add baking-powder, a little
salt, and enough water to make a paste. Flour a board and roll
the paste out two or three times. Wet round the edge of the
pie-disli with cold water, cut a slip of the paste, and lay it on the
edge of the dish ; wet this edge of paste again, and cover over the
dish with the rest of the paste, close the edges neatly round, cut
off the remaining paste ; make a hole in the top of the pie, and
bake in a moderate oven one hour. Make a richer crust if you
like, by using three-quarters of a pound of flour and half a pound
of fat or butter, and no baking-powder.
Curried Fish.
Ingredients.
One pound of Fish.
One Apple or a stick of Rhubarb.
Two ounces of Fat or Butter.
Two Onions ; one pint of Water or Fish Liquor.
One tablespoonful of Curry Powder.
One tablespoonful of Flour.
Salt and Pepper.
A teaspoonful of Lemon Juice or Vinegar✪ Curried Fish.
i6
Artizan recipes
1896Page 34 · 5 recipe records on this page
Presented as published in 1896. 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
Chopped Thyme and Parsley.
Pepper and Salt, and few Bread-crumbs.
A little Flour.
Cut off the heads. Pull out the roes at the neck end, boil them in a little water. Bruise the roes with a spoon. Beat up the yolk of an egg, and add to it a little grated nutmeg and lemon peel, a little chopped parsley and thyme, pepper and salt, and a few bread-crumbs. Mix all well together, and stuff the mackerel with it. Flour the fish well, broil them, and serve with melted butter.
To Broil Weavers.
Wash them clean, cut off their heads and skin them ; flour them well, and broil them a nice brown. Serve with melted butter.
A Cake of Cold Fish.
Ingredients,
Half pound cold Fish.
Two ounces Bread-crumbs.
One Onion.
Half ounce Fat or Butter.
Half gill of Milk or Fish Liquor.
One teaspoonful of chopped Parsley.
Two yolks and one white of Egg.
Grease a cake-tin, and well cover it over with bread-crumbs that have been browned in the oven. Mince the onion and parsley and cook them in a saucepan in the fat, mince the fish and stir into the fried onion and parsley. Take the saucepan off the fire and stir in the bread-crumbs, the milk or liquor and the eggs beaten. Pour this all into the cake-tin and bake in a moderate oven three-quarters of an hour. Turn out and serve with melted butter.
[illustration: IS]
Conger Pie.
Ingredients.
One pound of Conger.
One teaspoonful of chopped Parsley
One teaspoonful of chopped Onion.
One teaspoonful of chopped Suet.
One teaspoonful of Flour.
Pepper, Salt, Nutmeg, and Mixed Herbs.
Mix the above ingredients all together ; cut the fish into neat pieces, and lay them in a pie-dish, sprinkle a little of the seasoning between each layer of fish till the dish is full; put two ounces of butter on the top in little pieces. Make a paste as follows : —
One pound of Flour.
Five ounces of clarified Fat or Butter.
A teaspoonful of Baking-powder.
Salt. Water.
Rub the fat well into the flour; add baking-powder, a little salt, and enough water to make a paste. Flour a board and roll the paste out two or three times. Wet round the edge of the pie-disli with cold water, cut a slip of the paste, and lay it on the edge of the dish ; wet this edge of paste again, and cover over the dish with the rest of the paste, close the edges neatly round, cut off the remaining paste ; make a hole in the top of the pie, and bake in a moderate oven one hour. Make a richer crust if you like, by using three-quarters of a pound of flour and half a pound of fat or butter, and no baking-powder.
Curried Fish.
Ingredients.
One pound of Fish.
One Apple or a stick of Rhubarb.
Two ounces of Fat or Butter.
Two Onions ; one pint of Water or Fish Liquor. One tablespoonful of Curry Powder.
One tablespoonful of Flour.
Salt and Pepper.
A teaspoonful of Lemon Juice or Vinegar.
Records on this page
To Broil MackerelA Cake of Cold FishA Cake of Cold FishConger PieCurried Fish