Pick, wash and dry the parsley. Place in
basket. Fry in smoking fat till the loud splutter-
ing ceases. Drain and use.
Fried Fillets of Plaice
Wash plaice. Remove head and fins. Any
blood or black skin should be removed by rubbing
with salt.✪ Fried Fillets of Plaice Make an incision down the natural line,
and insert the knife between the fish and the
ridge of the backbone. Remove the fillet by
holding the knife close to the backbone and
taking long cuts. Turn the fish and repeat,
removing the four fillets. Place the fillet skin
side down, and insert the knife between the tail
end of fish and the skin. Work the knife along,
raising the flesh from the skin. Dip in cold water.
Dry. Cut in two. Season. Egg and crumb. Fry
in hot fat. Drain. Arrange in a circle on a
dish paper. Garnish with dust parsley and
coraline pepper alternately, and little bunches of
fried parsley round.
Serve with fish sauce if for dinner.
Fried Cod Steaks
2 cod steaks (i inch dripping,
thick), milk,
i tablespoonful of flour, parsley,
salt and pepper✪ Fried Cod Steaks,
Method. — Have cod steaks very well washed
and dried. Dip in milk and then into seasoned
FIRST COURSE
i7
flour. Coat thoroughly. Have a frying-pan
with hot dripping ready. Place the steak in,
and when golden brown on one side turn care-
fully and cook the other side, basting well. When
done, drain on soft paper. Place on a dish-paper,
and garnish with parsley. If for dinner serve a
fish sauce with them.
LESSON VI
Boiled White Fish
Wash the fish thoroughly, using a little salt
to remove any dark skin or blood. Tie into a
good shape. Place on drainer. Have a pan of
boiling water (sufficient to cover). Draw it to
the side, add salt (one tablespoonful to the quart),
and two tablespoonsful of vinegar✪ Boiled White Fish. Place the fish
in and allow the water to simmer gently till fish
is done. Allow about seven minutes to each lb.
and seven minutes over. When done the fins and
tail bones will come away easily.
For Salmon
Allow ten minutes to each lb. and ten
minutes over. Add no vinegar. Have water
quite boiling when fish is put in, and boil for one
or two minutes, then simmer, as salmon has a
very tough skin.
To Boil Mackerel
Have the water tepid only, and cook very
gently as skin is so delicate.
c
1 8
COOKERY RECIPES
To Boil Salt Fish
Soak fish overnight in cold water, with the
skin side uppermost. Wash, scrape, and cut into
neat pieces about four inches square. Place in
cold water to boil, and boil gently till done (about
three quarters of an hour). Lift the fish out
carefully and coat with egg sauce. White sauce,
to which one hard-boiled chopped egg is added.
Fish Stewed in Milk
i cod steak or plaice,
^ oz. fat,
salt and pepper,
} pt. milk,
i dessertspoonful of
flour,
i dessertspoonful of
chopped parsley.
Method , — Wash the fish, make the milk hot
in a stewpan. Place the fish in, add salt, and
stew gently till tender (about twenty to thirty
minutes). Place the fish on a hot dish. Blend the
flour with a little cold milk. Pour the warm milk
on. Return to the pan, boil well. Add the fat,
seasoning, and chopped parsley. Coat the fish
and serve at once.
Soused Mackerel or Herring ✪ Fish Stewed in Milk
Page 5 · 5 recipe records on this page
Presented as published in 1910. 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
Pick, wash and dry the parsley. Place in basket. Fry in smoking fat till the loud spluttering ceases. Drain and use.
Fried Fillets of Plaice
Wash plaice. Remove head and fins. Any blood or black skin should be removed by rubbing with salt. Make an incision down the natural line, and insert the knife between the fish and the ridge of the backbone. Remove the fillet by holding the knife close to the backbone and taking long cuts. Turn the fish and repeat, removing the four fillets. Place the fillet skin side down, and insert the knife between the tail end of fish and the skin. Work the knife along, raising the flesh from the skin. Dip in cold water. Dry. Cut in two. Season. Egg and crumb. Fry in hot fat. Drain. Arrange in a circle on a dish paper. Garnish with dust parsley and coraline pepper alternately, and little bunches of fried parsley round.
Serve with fish sauce if for dinner.
Fried Cod Steaks
2 cod steaks (i inch dripping, thick), milk,
i tablespoonful of flour, parsley, salt and pepper,
Method. — Have cod steaks very well washed and dried. Dip in milk and then into seasoned
flour. Coat thoroughly. Have a frying-pan with hot dripping ready. Place the steak in, and when golden brown on one side turn carefully and cook the other side, basting well. When done, drain on soft paper. Place on a dish-paper, and garnish with parsley. If for dinner serve a fish sauce with them.
LESSON VI
Boiled White Fish
Wash the fish thoroughly, using a little salt to remove any dark skin or blood. Tie into a good shape. Place on drainer. Have a pan of boiling water (sufficient to cover). Draw it to the side, add salt (one tablespoonful to the quart), and two tablespoonsful of vinegar. Place the fish in and allow the water to simmer gently till fish is done. Allow about seven minutes to each lb. and seven minutes over. When done the fins and tail bones will come away easily.
For Salmon
Allow ten minutes to each lb. and ten minutes over. Add no vinegar. Have water quite boiling when fish is put in, and boil for one or two minutes, then simmer, as salmon has a very tough skin.
To Boil Mackerel
Have the water tepid only, and cook very gently as skin is so delicate.
1 8
To Boil Salt Fish
Soak fish overnight in cold water, with the skin side uppermost. Wash, scrape, and cut into neat pieces about four inches square. Place in cold water to boil, and boil gently till done (about three quarters of an hour). Lift the fish out carefully and coat with egg sauce. White sauce, to which one hard-boiled chopped egg is added.
Fish Stewed in Milk
i cod steak or plaice,
^ oz. fat,
salt and pepper,
} pt. milk,
i dessertspoonful of flour,
i dessertspoonful of chopped parsley.
Method , — Wash the fish, make the milk hot in a stewpan. Place the fish in, add salt, and stew gently till tender (about twenty to thirty minutes). Place the fish on a hot dish. Blend the flour with a little cold milk. Pour the warm milk on. Return to the pan, boil well. Add the fat, seasoning, and chopped parsley. Coat the fish and serve at once.
Soused Mackerel or Herring
Records on this page
Fried Fillets of PlaiceFried Cod SteaksBoiled White FishFish Stewed in MilkSoused Mackerel or Herring