half pint of cold water and a gill of vinegar✪ Roast Sturgeon ; let it
cook all together, stirring it with a wooden spoon.
As soon as it is all blended, take it from the fire,
and when it is lukewarm put in the thick slices of
sturgeon, which you have previously trimmed and
cleaned. Let them lie in this sauce for three hours,
turning them over now and then. Take from the
sauce, drain, and roast on a spit before a slow fire,
basting them continually with the sauce. This is
the roast fish of the Italian monasteries. It must
be served on a very hot dish. — Public Ledger,
Philadelphia. {By per. Editor of The Household .)
Salmon Broiled.
Cut the fish in slices from the best part ; each
slice should be an inch thick ; season well with pep-
per and salt ; wrap each slice in white paper which
has been buttered with fresh butter ; fasten each end
by twisting or tying ; broil over a very clear fire
eight minutes. A coke fire, if kept clear and bright,
is best. Serve with butter or tomato - sauce. —
American Home Cook-Book. Dick & Fitzgerald,
Pubs. {By per.)
Salmon Croquettes.
One pound cooked salmon, or about one and one-
half pints when chopped, one cup of cream, two
tablespoonfuls butter, one of flour, three eggs, one
pint crumbs, pepper, and salt.
This recipe is for cold boiled salmon. A pound
can of salmon will not hold the same bulk, as there
is always some liquor which must be drained off ; so,
1 8 FILLETS OF HALIBUT A LA POULETTE.
if canned salmon is used, the cream and other ingre-
dients must be graded in proportion to the bulk of
salmon used. Be sure to remove all bits of bone and
skin, and then chop the fish.
Add the flour to the butter, and mix thoroughly
together. Put the cream into a saucepan, let it
come to a boil, and stir in the flour and butter, then
the salmon and seasoning. Boil for one minute.
Stir into it one well-beaten egg, and remove from
the fire. Then set the mixture, which will be quite
thin, away on the ice to get perfectly cold. Then
shape into croquettes, as with other mixtures, and
fry.
Croquettes of any sort are much better if allowed
to stand, after being made and shaped, until thor-
oughly chilled. And when they are put into the fry-
ing basket, be careful to let none of them touch each
other. — Mrs. Daniell: (No. 5) Boston Cooking School.
From The Globe , Boston , Mass. {By per.)
Fillets of Halibut a la Poulette.
Take three pounds of sliced halibut, one-half cup-
ful butter, two large onions, juice of one lemon,
three hard-boiled eggs, salt and pepper✪ Fillets of Halibut a la Poulette.
If you buy halibut in a whole piece, pour boiling
water over it, and you can then skin it easily. Free
the fish from skin and bone, and cut into slices one-
half inch thick. Cut these into strips about three
inches long and two inches wide. Lay on a platter,
and sprinkle with lemon-juice, salt, and pepper, and
lay a thin slice of onion on each strip. The lemon-
juice had been squeezed out, and was all ready in a
FRIED FLOUNDERS.
19
cup. If you have to let lemon-juice stand for any
length of time, said Mrs. Daniell, be sure you leave
no seeds in it, as they will make it bitter. Cover the
fish as prepared above, and set away for half an hour. ✪ Fried Flounders
Page 9 · 4 recipe records on this page
Presented as published in 1887. 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
half pint of cold water and a gill of vinegar ; let it cook all together, stirring it with a wooden spoon. As soon as it is all blended, take it from the fire, and when it is lukewarm put in the thick slices of sturgeon, which you have previously trimmed and cleaned. Let them lie in this sauce for three hours, turning them over now and then. Take from the sauce, drain, and roast on a spit before a slow fire, basting them continually with the sauce. This is the roast fish of the Italian monasteries. It must be served on a very hot dish. — Public Ledger, Philadelphia. {By per. Editor of The Household .)
Salmon Broiled.
Cut the fish in slices from the best part ; each slice should be an inch thick ; season well with pepper and salt ; wrap each slice in white paper which has been buttered with fresh butter ; fasten each end by twisting or tying ; broil over a very clear fire eight minutes. A coke fire, if kept clear and bright, is best. Serve with butter or tomato-sauce. — American Home Cook-Book. Dick & Fitzgerald, Pubs. {By per.)
Salmon Croquettes.
One pound cooked salmon, or about one and onehalf pints when chopped, one cup of cream, two tablespoonfuls butter, one of flour, three eggs, one pint crumbs, pepper, and salt.
This recipe is for cold boiled salmon. A pound can of salmon will not hold the same bulk, as there is always some liquor which must be drained off ; so,
1 8 FILLETS OF HALIBUT A LA POULETTE.
if canned salmon is used, the cream and other ingredients must be graded in proportion to the bulk of salmon used. Be sure to remove all bits of bone and skin, and then chop the fish.
Add the flour to the butter, and mix thoroughly together. Put the cream into a saucepan, let it come to a boil, and stir in the flour and butter, then the salmon and seasoning. Boil for one minute. Stir into it one well-beaten egg, and remove from the fire. Then set the mixture, which will be quite thin, away on the ice to get perfectly cold. Then shape into croquettes, as with other mixtures, and fry.
Croquettes of any sort are much better if allowed to stand, after being made and shaped, until thoroughly chilled. And when they are put into the frying basket, be careful to let none of them touch each other. — Mrs. Daniell: (No. 5) Boston Cooking School. From The Globe , Boston , Mass. {By per.)
Fillets of Halibut a la Poulette.
Take three pounds of sliced halibut, one-half cupful butter, two large onions, juice of one lemon, three hard-boiled eggs, salt and pepper.
If you buy halibut in a whole piece, pour boiling water over it, and you can then skin it easily. Free the fish from skin and bone, and cut into slices onehalf inch thick. Cut these into strips about three inches long and two inches wide. Lay on a platter, and sprinkle with lemon-juice, salt, and pepper, and lay a thin slice of onion on each strip. The lemonjuice had been squeezed out, and was all ready in a
FRIED FLOUNDERS.
cup. If you have to let lemon-juice stand for any length of time, said Mrs. Daniell, be sure you leave no seeds in it, as they will make it bitter. Cover the fish as prepared above, and set away for half an hour.
Records on this page
Roast SturgeonSalmon BroiledFillets of Halibut a la PouletteFried Flounders