Next, the red mullet. First take a piece of white
foolscap paper, and oil it all over, next chop up a tea-
spoonful of capers fine, next cut up into slices about
three ounces of butter, lay the slices on the paper,
sprinkle half the chopped capers on it, pepper and salt
it, and lay the mullet✪ Red Mullet en Papillote on the butter, on its side, put the
rest of the butter on the top with the capers and a
little more pepper and salt, fold the paper over, and
fold the edges over and over, so as to make the fools-
cap sheet of paper into the shape of those old-fashioned
apple turnovers — a fat semicircle ; put this into a tin
greased at the bottom to prevent the paper sticking,
and put it in the oven. A small muUet will bake in
half an hour ; a very large one, nearly an hour. Send
the fish up to table in its paper. If the butter or some
of it has run out into the tin, pour it into the dish on
which you place the paper.
172 PRACTICAL HOME COOKERY.
Next, the lobster cutlets. These have, of course,
been prepared before, and only require making hot in
the oven. A lobster has been bought containing coral,
which coral has been pounded in a mortar with about
the same quantity of butter, and a pinch of cayenne,
and some of this has been added to the meat of the
lobster, pounded in a mortar with some more butter
and some very finely-chopped onion and parsley, a
piece of the former about as big as the top of the thumb,
and a tea-spoonful of the latter, being the proper
quantities ; a little ordinary pepper and a tea-spoonful
of anchovy sauce have been added, and the mass
shaped into little pats about as large as oval picnic
biscuits ; these have been egged over and covered
with very fine bread-crumbs, then fried in hot fat for
about a couple of minutes, and a little piece of red claw
stuck into each at the finish by way of garnish.
Now these five nice dishes are all ready, and we
presume the dishes have also been got ready to put
them in. First of all we will take flounders souchet.
Pick out the smallest flounders you can, boil them in
some water with a little salt, when tender take them
out with a slice, keeping the white side uppermost, and
place them in a vegetable dish of boiling water, drop
into this water two or three little sprigs of clean double
parsley, and serve quickly, handing round the brown
bread and butter✪ Flounders Souchet. Eel souchet can be done in exactly
a similar manner. The cook must now have ready
two frying-pans, one filled with hot boiling fat, and
the other with fresh lard for the whitebait, to which
we shall come by and by. We shall now suppose
the fish for frying ready on a dish on the dresser, and
we will take eels, filleted sole, flounders, whitings,
smelts, etc. ; now these must be all treated alike, first
they must be dried, then floured, then dipped in well-
beaten-up egg, then dipped in ^ne dry bread-crumbs.
FISH DINNERS.
m
✪ Whitebait
Page 92 · 4 recipe records on this page
Presented as published in 1906. 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
Next, the red mullet. First take a piece of white foolscap paper, and oil it all over, next chop up a teaspoonful of capers fine, next cut up into slices about three ounces of butter, lay the slices on the paper, sprinkle half the chopped capers on it, pepper and salt it, and lay the mullet on the butter, on its side, put the rest of the butter on the top with the capers and a little more pepper and salt, fold the paper over, and fold the edges over and over, so as to make the foolscap sheet of paper into the shape of those old-fashioned apple turnovers — a fat semicircle ; put this into a tin greased at the bottom to prevent the paper sticking, and put it in the oven. A small mullet will bake in half an hour ; a very large one, nearly an hour. Send the fish up to table in its paper. If the butter or some of it has run out into the tin, pour it into the dish on which you place the paper.
Next, the lobster cutlets. These have, of course, been prepared before, and only require making hot in the oven. A lobster has been bought containing coral, which coral has been pounded in a mortar with about the same quantity of butter, and a pinch of cayenne, and some of this has been added to the meat of the lobster, pounded in a mortar with some more butter and some very finely-chopped onion and parsley, a piece of the former about as big as the top of the thumb, and a tea-spoonful of the latter, being the proper quantities ; a little ordinary pepper and a tea-spoonful of anchovy sauce have been added, and the mass shaped into little pats about as large as oval picnic biscuits ; these have been egged over and covered with very fine bread-crumbs, then fried in hot fat for about a couple of minutes, and a little piece of red claw stuck into each at the finish by way of garnish.
Now these five nice dishes are all ready, and we presume the dishes have also been got ready to put them in. First of all we will take flounders souchet. Pick out the smallest flounders you can, boil them in some water with a little salt, when tender take them out with a slice, keeping the white side uppermost, and place them in a vegetable dish of boiling water, drop into this water two or three little sprigs of clean double parsley, and serve quickly, handing round the brown bread and butter. Eel souchet can be done in exactly a similar manner. The cook must now have ready two frying-pans, one filled with hot boiling fat, and the other with fresh lard for the whitebait, to which we shall come by and by. We shall now suppose the fish for frying ready on a dish on the dresser, and we will take eels, filleted sole, flounders, whitings, smelts, etc. ; now these must be all treated alike, first they must be dried, then floured, then dipped in wellbeaten-up egg, then dipped in ^ne dry bread-crumbs.
m
Records on this page
Red Mullet en PapilloteLobster CutletsFlounders SouchetWhitebait