Cut up the remainder of the mutton or lamb into
small chops and add them, also the turnips and carrots ;
cut up in neat square pieces the onions and half of the
peas, and allow it to boil for half an hour longer. Chop
up the lettuce, divide the cauliflower into sprigs, chop
the parsley finely, and add all to the soup, with the
remainder of the peas, and boil for another half hour,
when season to taste and serve.
FISH.
The varieties of fish available for food in this country
are numerous and excellent ; those containing the least
fat are the most easily digested. The flesh of fish
contains fibrine, gelatine, and albumen in small pro-
portions, mineral matter and water in larger.
Whiting, haddock, cod, plaice, and soles are nearly
equally digestible, and even suitable for the food of
invalids. Salmon, mackerel, and herring are more oily,
and not quite so digestible. The common herring con-
tains a large amount of nourishment, and if cooked
so as to get rid of some of its superabundant oil, con-
tains a large amount of nourishment at a cheap rate.
Lobsters and crabs are not easily digested, and to some
people are injurious. They are rather coarse feeders,
and this may, to some extent, account for their indiges-
tibility. All fish out of season are unwholesome, and
sometimes positively injurious. Buckland, who has given
so much information on the nature and habits of fish,
writes very emphatically against the taking and using
of fish out of season.
It is said that fish are fully as nutritious as animal
food; and though they may not have such a satisfying
effect upon the stomach, that arises from their being so
easily digested. They are not only good food, but food of
the best description, well able to supply the wants of the
body, suitable for young and old, healthy people and
invalids.
nsfL
25
TO FRY FISH, Etc.
All fish are fried in a somewhat similar manner, and
a few general directions may be given.
Fish that are to be fried should be made perfectly
dry, and, to accomplish this, must be covered either with
flour or bread crumbs. The fat should be perfectly hot,
i.e., at the temperature of at least 345° Fah. This is
ascertained in several ways. The best is to use a
thermometer ; but as that is not always to be had, a
very good way is to put the fat on the fire and allow it
to get hot till it begins to smoke. It mus-t be quite still,
lor as long as fat bubbles there is water in it. When
the fat becomes quite still, and slightly smokes, put the
fish in and fry till they become a light brown. Another
good rule is to have plenty of fat to cover whatever you
wish to fry. After the fish are fried, put them on a
cloth or coarse paper before the fire to drain. Those
rules of the heat of fat refer to all kinds of frying,
fritters, eta
3 SmaU Whitings or
Haddocks.
Bread-crumbs.
Egg.
Pepper and Salt.
Lard or Dripping✪ To Fry Fish.
Have nice fresh haddocks or whitings ; wash and
dry them well, and rub them with a little flour in which
is mixed some pepper and salt ; beat up an egg on a
plate, cover the fish well with it, and roll them in dry
bread-crumbs. Prepare the fat for frying as directed
above, and put the fish in, not many at a time, as the
26
COOKERY.
Page 8 · 1 recipe record on this page
Presented as published in 1882. 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
Cut up the remainder of the mutton or lamb into small chops and add them, also the turnips and carrots ; cut up in neat square pieces the onions and half of the peas, and allow it to boil for half an hour longer. Chop up the lettuce, divide the cauliflower into sprigs, chop the parsley finely, and add all to the soup, with the remainder of the peas, and boil for another half hour, when season to taste and serve.
FISH.
The varieties of fish available for food in this country are numerous and excellent ; those containing the least fat are the most easily digested. The flesh of fish contains fibrine, gelatine, and albumen in small proportions, mineral matter and water in larger.
Whiting, haddock, cod, plaice, and soles are nearly equally digestible, and even suitable for the food of invalids. Salmon, mackerel, and herring are more oily, and not quite so digestible. The common herring contains a large amount of nourishment, and if cooked so as to get rid of some of its superabundant oil, contains a large amount of nourishment at a cheap rate. Lobsters and crabs are not easily digested, and to some people are injurious. They are rather coarse feeders, and this may, to some extent, account for their indigestibility. All fish out of season are unwholesome, and sometimes positively injurious. Buckland, who has given so much information on the nature and habits of fish, writes very emphatically against the taking and using of fish out of season.
It is said that fish are fully as nutritious as animal food; and though they may not have such a satisfying effect upon the stomach, that arises from their being so easily digested. They are not only good food, but food of the best description, well able to supply the wants of the body, suitable for young and old, healthy people and invalids.
TO FRY FISH, Etc.
All fish are fried in a somewhat similar manner, and a few general directions may be given.
Fish that are to be fried should be made perfectly dry, and, to accomplish this, must be covered either with flour or bread crumbs. The fat should be perfectly hot, i.e., at the temperature of at least 345° Fah. This is ascertained in several ways. The best is to use a thermometer ; but as that is not always to be had, a very good way is to put the fat on the fire and allow it to get hot till it begins to smoke. It must be quite still, lor as long as fat bubbles there is water in it. When the fat becomes quite still, and slightly smokes, put the fish in and fry till they become a light brown. Another good rule is to have plenty of fat to cover whatever you wish to fry. After the fish are fried, put them on a cloth or coarse paper before the fire to drain. Those rules of the heat of fat refer to all kinds of frying, fritters, eta
3 SmaU Whitings or Haddocks. Bread-crumbs.
Egg.
Pepper and Salt. Lard or Dripping.
Have nice fresh haddocks or whitings ; wash and dry them well, and rub them with a little flour in which is mixed some pepper and salt ; beat up an egg on a plate, cover the fish well with it, and roll them in dry bread-crumbs. Prepare the fat for frying as directed above, and put the fish in, not many at a time, as the
Records on this page
To Fry Fish