FoodNetArchive

Consult me

1902

Page 219

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
The best as Perch — rather a dry fish. Salmon. Flesh and gills, fine red, scales bright, and the fish stiff and firm. Small heads, and thick in the neck, are the best. Skate. When good, very white and thick. Smelts. If good, a fine silvery hue, firm. Soles. If good, thick ; belly cream colour. Tench. Gills red, and hard to open, eyes bright') body stiff. Turbot. If good, thick ; belly a yellowish white. Whitings. Firm, smell fresh. Shell Fish. — Crabs. The heaviest are best ; middling size, sweetest ; joints of the legs, stiff. Lobsters. The heaviest are the best. If fresh, will have a strong motion, when you press the eyes. Oysters. The Pyefleet, Colchester, and Milford, are the best. The native Milton are fine, being white and fat. When alive and strong, the shell closes on the knife. Prawns and Shrimps. If fresh, they have a sweet flavour, and firm, bright in colour. FISH, to Keep Sound. — To prevent meat, fish, &c., going bad, put a few pieces of charcoal into the sauce- pan Wherein the fish or flesh is to be boiled. FISH, to render Boiled Firm. — Add a little saltpetre to the salt in the water in which the fish is to be boiled ; a quarter of an ounce to one gallon. FISH PIE. — Pike, perch, and carp may be made into savory pies if cut into fillets, seasoned, and baked in paste, sauce made of veal broth, or cream put in before baking. FISH SAUCE. — Indian soy, 1 gill ; shalot vinegar, a wine-glassful ; mixed mushroom and walnut ketchup, % pint in equal proportions, the juice FIS 180 FIT of a lemon, with its peel chopped fine, two anchovies boned, three tea-spoon- fuls of soluble cayenne pepper, two table-spoonfuls of horse-radish vinegar, and a tumbler of port wine. Bottle, and for two or three weeks shake fre- quently. FISHING-ROD VARNISH. — Equal parts of Canada balsam and fine turpentine, wanned together for several hours, make an excellent varnish. Or, alcohol, one pint ; Venice tur- pentine, a quarter of a pint ; gum san- darach, 4 02s. ; gum mastic in tears, 1 oz. ; resin, 2 ozs. ; heated by ether till dissolved. FISTULA. — This disease Is seat- ed near the anus and rectum, in the form of abscess, or ulcer, emitting an offensive discharge. It may be caused by derangement of the liver, costiveness, or great laxity, high living, intemper- ance, bruises, piles, &c. It is first known by a painful swelling near the rectum, inflammation, a pressure upon the bladder, or urethra, supression of urine, great pain in passing the foeces. The treatment generally is by the knife ; but we prefer the reform prac- tice of America ; for cures by the knife are very rare indeed. Dr. Beach says, 11 Moderate excessive inflammation ; diminish painful symptoms ; promote suppuration ; if the swelling cannot be discussed. Apply to the swelling the Discutiext Ointment, page 161, after- wards foment with bitter herbs, tansy, wormwood, horehound, catnep, hops, a handful of each — make a decoction. Put into a vessel, and add half a pint of soft soap. Put a board across the vessel, or tub, and let the patient sit over it for twenty minutes, covered with a blanket, except the head, to retain the steam. Repeat several times a day." It often relieves the most painful cases.