manage. Lift out and serve with a spoonful or so
of the milk round it. (N.B.— The milk left over is
an excellent foundation for fish sauce, souffle, or fish
toasts.) This is a Highland fisherman’s recipe.
Steamed SmoTced Haddoclc. — Skin the fish and lay
it in a hot pan, add enough boiling water not quite
to cover it, cover down the pan and cook on a hot
corner of the stove for ten or fifteen minutes ; then
di-aiu, spread a little butter over it, and serve with a
dust of cayenne and a sprinkling of lemon juice, or,
if liked, Worcester sauce over it. These form
pleasant variations from the ordinary method of
skinning the fish, buttering, and broiling it over a
clear fire.
“ Crapjnt Heids.” — This is an old-fashioned Scotch
dish still very popular in some parts of Scotland.
Cleanse three good haddocks’ heads (or a cod’s head),
wipe them quite dry, and remove the eyes from the
outside so as not to make a hole through it. Have
ready toasted before the fire or in the oven 4oz. of
medium oatmeal (be careful this has been kept
stirred so as only to dry and lightly brown it, for if
the least “ caught” it is spoiled), and make a stuffing
with this and two haddock roes and two livers (or
use 2oz. clarified drqiping), a dessertspoonful of
minced parsley, two parboiled and minced onions, a
teaspoonful of salt, and a quarter as much jicpper,
mixing it all to a stiff paste with about a gill of milk
or water ; then stuff the heads with this, sewing them
up carefully to prevent the farce escaping. Brush
them over with ^oz. of dissolved dripping, roll them
in breadcrumbs, let them stand for a minute or two
54 BREAKFAST AND LUNCH DISHES.
to set this coating, then hake or toast in front of the
fire for one to one and a half hours. If preferred,
the heads may be boiled for three-quarters of an
hour, stale white breadcrumbs replacing the oatmeal.
Serve hot.
Sole d la Colbert. — Remove the brown skin and
trim the fish, then run your knife down each side of
the backbone to within an inch of the head and tail,
slipping the blade along under the flesh to loosen
but not remove the fillets, breaking the backbone in
two or three places with the haft of your Imife.
Now egg, crumb, and fry in plenty of hot fat in the
usual way for ten or twelve minutes. The edges
of the cuts will, when cooked, have curled away from
the bone, which you now remove, drainmg the fish
well on a clean cloth, and rej)lacing the bone with
a pat of maitre d’hotel butter✪ Broiled Mackerel; sprinkle with salt,
and serve at once very hot. The opening can, if
preferred, be filled with a d’Uxelle mixture and left
till quite cold, when it may be stood on ice till
Avanted, and served Avith either mayonnaise of any
kind, or tomato cream, and a garnish of water-
cress.
“Planked Shad.” — This well-known American
dish is Avell worth the trouble it demands. Split the
fish and skewer or peg it out on a stout board (an
oaken one is always thought indispensable in the
United States), the lower end of which should stand
in a tub of salt and water. Now toast the fish in front
of the fire, basting it now and again with the salt
and water, and serve very hot, with a garnish of
pickled walnut and a boat of melted butler✪ Planked Shad.
FISH.
55
Page 27 · 6 recipe records on this page
Presented as published in 1904. 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
A modernized reading is not available for this page yet. You are seeing the original text.
manage. Lift out and serve with a spoonful or so
of the milk round it. (N.B.— The milk left over is
an excellent foundation for fish sauce, souffle, or fish
toasts.) This is a Highland fisherman’s recipe.
Steamed SmoTced Haddoclc. — Skin the fish and lay
it in a hot pan, add enough boiling water not quite
to cover it, cover down the pan and cook on a hot
corner of the stove for ten or fifteen minutes ; then
di-aiu, spread a little butter over it, and serve with a
dust of cayenne and a sprinkling of lemon juice, or,
if liked, Worcester sauce over it. These form
pleasant variations from the ordinary method of
skinning the fish, buttering, and broiling it over a
clear fire.
“ Crapjnt Heids.” — This is an old-fashioned Scotch
dish still very popular in some parts of Scotland.
Cleanse three good haddocks’ heads (or a cod’s head),
wipe them quite dry, and remove the eyes from the
outside so as not to make a hole through it. Have
ready toasted before the fire or in the oven 4oz. of
medium oatmeal (be careful this has been kept
stirred so as only to dry and lightly brown it, for if
the least “ caught” it is spoiled), and make a stuffing
with this and two haddock roes and two livers (or
use 2oz. clarified drqiping), a dessertspoonful of
minced parsley, two parboiled and minced onions, a
teaspoonful of salt, and a quarter as much jicpper,
mixing it all to a stiff paste with about a gill of milk
or water ; then stuff the heads with this, sewing them
up carefully to prevent the farce escaping. Brush
them over with ^oz. of dissolved dripping, roll them
in breadcrumbs, let them stand for a minute or two
54 BREAKFAST AND LUNCH DISHES.
to set this coating, then hake or toast in front of the
fire for one to one and a half hours. If preferred,
the heads may be boiled for three-quarters of an
hour, stale white breadcrumbs replacing the oatmeal.
Serve hot.
Sole d la Colbert. — Remove the brown skin and
trim the fish, then run your knife down each side of
the backbone to within an inch of the head and tail,
slipping the blade along under the flesh to loosen
but not remove the fillets, breaking the backbone in
two or three places with the haft of your Imife.
Now egg, crumb, and fry in plenty of hot fat in the
usual way for ten or twelve minutes. The edges
of the cuts will, when cooked, have curled away from
the bone, which you now remove, drainmg the fish
well on a clean cloth, and rej)lacing the bone with
a pat of maitre d’hotel butter; sprinkle with salt,
and serve at once very hot. The opening can, if
preferred, be filled with a d’Uxelle mixture and left
till quite cold, when it may be stood on ice till
Avanted, and served Avith either mayonnaise of any
kind, or tomato cream, and a garnish of water-
cress.
“Planked Shad.” — This well-known American
dish is Avell worth the trouble it demands. Split the
fish and skewer or peg it out on a stout board (an
oaken one is always thought indispensable in the
United States), the lower end of which should stand
in a tub of salt and water. Now toast the fish in front
of the fire, basting it now and again with the salt
and water, and serve very hot, with a garnish of
pickled walnut and a boat of melted butler.
FISH.
55