Artizan recipes

To fry is to boil in fat, so you must have enough fat to cover what you are frying. FRIED HERRINGS, MACKEREL AND PLAICE. Fried Herrings. Ingredients. Three Herrings. Two ounces of Fat. One tablespoonful of Flour. Pepper and Salt. Mode of Work. — Wash and scale herrings (if liked they may be split down back and bone removed), dry thoroughly, and leave in a cloth. Mix flour with pepper and salt, pass herrings lightly through this mixture. Make fat quite hot in a frying-pan, and fry the fish for ten minutes. Dish on folded paper. Fried Mackerel. Mode of Work. — Proceed as for herrings, splitting fish open down the back. Fried Plaice. Mode of Work. — Remove black skin (skinning from tail upwards), also eyes and fins. Kippers and Bloaters. Ingredients. Two Kippered Herrings. Two Bloaters. Mode of Work. — Wipe well, and place on heated gridirons, and grill for five minutes. Serve on a hot dish. Bloaters must be cleaned by removing the insides from the head. If preferred, they may be split, then place the cut side to the fire. Finnan Haddock. Ingredients. One Dried Haddock. Pepper. Half gill of Milk. Half gill of Water. Fat to grease Tin. Mode of Work. — Wipe the fish, put it into a greased tin, pour milk and water over. Cover with a plate or paper, and bake for twenty minutes. Lift carefully on to hot dish, and sprinkle with pepper and pour liquid round. Haddock and Tomatoes. Ingredients. One Dried Haddock. One ounce of Fat. One Onion. Pepper, Salt and Parsley. Two Tomatoes or half a Tin. Quarter pound of Patna Rice. Four quarts of Water. Mode of Work. — Melt fat in a saucepan, put in sliced onion and fry slightly but not brown. Add tomatoes cut up, and simmer for fifteen minutes, add seasoning. Remove skin and bone from fish, add chopped fish to the mixture, and set over the fire for five minutes. Boil rice and serve as a garnish round dish, and sprinkle one tablespoonful of finely chopped parsley over fish in the centre. Salt Cod and Egg Sauce. Ingredients. One pound and a half of Salt Fish. Cold Water. One Egg (hard boiled). Quarter pint of Milk. Half ounce of Fat. Half ounce of Flour. Seasoning. Mode of Work. — Cut fish into pieces and steep in cold water for several hours. Drain, put fish into a saucepan. Cover with cold water and bring to the boil and simmer for half an hour. Serve on a hot dish with sauce over. To Make Sauce. — Cut up the hard boiled egg. Melt fat, stir in flour, add milk gradually, boil, add chopped egg and seasoning. Stewed Fish. Ingredients. One Plaice. Quarter pint of Milk. Pepper and Salt. One teaspoonful of Flour. Quarter ounce of Fat. Pinch of Mace and Nutmeg. Mode of Work. — Wash, fillet and skin fish, sprinkle each fillet with pepper, salt and spices. Roll up and tie with cotton. Place in a saucepan, pour milk over, and stew gently for ten minutes. Mix the fat and flour together on a plate, remove the fish, add the blended fat and flour to the milk ; boil for five minutes, keeping fish hot in the meantime. Let sauce cook thoroughly, and pour over fish. LESSON IV, Boiled Potatoes. Ingredients. One pound of Potatoes (4 or 6). One quart of Water (sufficient to cover) cold. Half teaspoonful of Salt