Artizan recipes

Wash and clean the fish thoroughly ; it can be cut in thick pieces, or the head may be taken off, the bone removed ; season with a little salt, and roll the herring up. Place the fish in a stone jar with the flavourers and vinegar, tie a piece of brown paper tightly over it and place in a slow oven for two hours, or it may cook in a baker’s oven all night. Salt Fish Pie. Ingredients. One pound Salt Fish. Two ounces Bread-crumbs. Parsley, Nutmeg and Pepper. One teaspoonful of Mustard. One ounce of Butter or Fat. Two gills of Milk. Soak the fish all night, then boil it. Take away the skin and bones, and mince it up finely. Boil the crumbs in the milk with the butter, mustard, pepper, grated nutmeg, and a teaspoonful of chopped parsley; mix all this with the fish, grease a pie-dish and put the mixture into it, cover with a crust of mashed potato, and bake in a quick oven till the potato is a golden brown. To Steam Fish. In a small house, where you have not got a fish-steamer, fish can easily be steamed in a fish-kettle by putting a basin in, and standing the strainer on the basin with enough water to come half-way up the basin. As the water boils away, add more boiling water from the kettle. If you have only a saucepan and no fishkettle, turn a pie-dish upside down in the saucepan and place the fish on the dish, anything just to raise the fish out of the water, and let it cook in the steam. One thing is quite necessary, and that is a tightly fitting cover to whatever you steam in, to keep the steam well round the fish, or it will not cook properly, but will get sodden and nasty. Fish takes rather longer to steam than to boil, and some kinds of fish take more cooking than others. When it begins to crack, and leaves the bone easily, it is cooked. Stewed Eels (White Sauce). Ingredients. One pound of Eels. Half-pint of Water. One ounce of Flour. One ounce of Butter. One teaspoonful of chopped Parsley. Cayenne Pepper and Salt. Cut the head off the eel, skin it from the head down, clean it well, cut it up into pieces two or three inches in length, and put it into a stewpan with half-pint of cold water ; when it boils, skim it well, and let it simmer for ten minutes. Mix one ounce of flour into a smooth paste with a little cold water, add a little cayenne pepper and salt, and stir this to the eels ; let it boil about five minutes longer to cook the flour. At the last, stir in one ounce of butter and a teaspoon ful of chopped parsley, and serve, putting the pieces of fish in the centre of a dish, and pouring the sauce all around them. Stewed Eels (Brown Sauce). Ingredients. A pint of good Gravy or Meat Stock. One pound Eels. One Onion. Sweet Herbs. Whole Peppers ; a little Salt. A blade of Mace. A dessertspoonful of Mushroom Ketchup. One ounce Butter. Half-ounce Flour. Fry the onion chopped up, with the herbs and the flour in the butter, till a nice brown ; then stir in the pint of gravy, the mace and peppers, and a pinch of salt. Cut the eel up into pieces and add it ; let it stew slowly till the fish is cooked, about half an hour. Take out the fish, add a spoonful of mushroom ketchup to the sauce, give it a quick boil up, strain it over the fish, and serve very hot. Stewed Conger. Ingredients. One pound of Conger. Half-pint of Water. Cloves, Mace, Whole Pepper.