No better way than Broiling has been discovered for Fish,
either whole when it is small like a trout or mackerel, or sliced
or filleted. The bars of the gridiron must be thoroughly well
oiled, or the fish will burn. As an example I give Wyvern’s
recipe for broiled salmon. Cut a piece of salmon into three
slices half an inch thick. Divide each into two pieces accord-
ing to the naturally marked divisions of the salmon. Remove
the skin, and let the prepared slices soak all night (when the
Fish is wanted for breakfast) , in this marinade or pickle ; four
tablespoonfuls of salad oil, two of red wine vinegar, a dessert-
spoonful of chopped chives (if liked) , a tablespoonful of chopped
parsley, and a sprinkling of spiced salt✪ Broiled Salmon. In the morning lift
the slices from the marinade, wipe them, and wrap them in
well-buttered papers, twisting the ends to secure them firmly.
Lay the slices on the well-oiled gridiron, and broil them over a
clear fire, turning them frequently. They will take about
twelve minutes to cook. If the slices are three-quarters of an
inch thick, and not -wrapped in paper, they must be buttered
before they are put on the gridiron, and they will take five
minutes longer to cook.
It is to Sir Henry Thompson that we owe the valuable idea
FISH
7i
of Roasting Fish in the Dutch oven. For this, the Fish must
be placed in a well-buttered fire-proof dish large enough to
hold it, and a little deeper than the Fish, so as to retain all the
juices which by exposure to the heat will flow out. The Fish
is whole, having only been cleaned. Pour a little melted butter
over the Fish, or butter the Fish lightly and add a morsel or
two of butter round it. Put the dish in the Dutch oven before
a clear fire. In this way, as Sir Henry Thompson points out,
the Fish is cooked entirely in its own nutritive juices, and it
receives “ that appetising flavour which is known as ‘ tasting of
the fire.’ ” Great care must be taken to prevent the Fish
from burning, and it must be constantly basted either with its
own juices or with fish broth. Serve in the dish the Fish has
been cooked in. A block-tin dish may be used, but it is not
nearly so nice as fire-proof china.
For Frying Fish see special directions as to Frying. What-
ever the frying medium may be, it must imperatively be used
for Fish alone.
SEA FISH.
French cooks make a mistake in practising elaborate cookery
on the Sea Fish caught on British coasts. In France, at a
distance from the sea, it is no doubt necessary to make use of
all sorts of adjuncts, from truffles to mussels, and from wine to
spice, in cooking Fish. But when, as in England, a supply of
the best fish in the world can be obtained only a few hours
after they have left the water the plainest and simplest methods
of cooking will be found the most satisfactory. Our British
Fish, with a few exceptions, are not beautiful in colour, but even
Lady Brassey, when fresh from the gorgeous fish of Bermuda
and the Tropics, was obliged to admit that “ the grey
uninteresting mass ” bought from the first fishing-boats she
met in the English Channel was much better to eat than the
lovely Angels, Rock-fish, and Groupers she had lately been
admiring.
The Sea Fish generally eaten in England may be divided
into two classes — flat fish and fish which swim back upwards.
To the first of these classes seven kinds' of fish belong.
O
72
SEA FISH
Page 41 · 1 recipe record on this page
Presented as published in 1898. 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
No better way than Broiling has been discovered for Fish, either whole when it is small like a trout or mackerel, or sliced or filleted. The bars of the gridiron must be thoroughly well oiled, or the fish will burn. As an example I give Wyvern’s recipe for broiled salmon. Cut a piece of salmon into three slices half an inch thick. Divide each into two pieces according to the naturally marked divisions of the salmon. Remove the skin, and let the prepared slices soak all night (when the Fish is wanted for breakfast) , in this marinade or pickle ; four tablespoonfuls of salad oil, two of red wine vinegar, a dessertspoonful of chopped chives (if liked) , a tablespoonful of chopped parsley, and a sprinkling of spiced salt. In the morning lift the slices from the marinade, wipe them, and wrap them in well-buttered papers, twisting the ends to secure them firmly. Lay the slices on the well-oiled gridiron, and broil them over a clear fire, turning them frequently. They will take about twelve minutes to cook. If the slices are three-quarters of an inch thick, and not -wrapped in paper, they must be buttered before they are put on the gridiron, and they will take five minutes longer to cook.
It is to Sir Henry Thompson that we owe the valuable idea
of Roasting Fish in the Dutch oven. For this, the Fish must be placed in a well-buttered fire-proof dish large enough to hold it, and a little deeper than the Fish, so as to retain all the juices which by exposure to the heat will flow out. The Fish is whole, having only been cleaned. Pour a little melted butter over the Fish, or butter the Fish lightly and add a morsel or two of butter round it. Put the dish in the Dutch oven before a clear fire. In this way, as Sir Henry Thompson points out, the Fish is cooked entirely in its own nutritive juices, and it receives “ that appetising flavour which is known as ‘ tasting of the fire.’ ” Great care must be taken to prevent the Fish from burning, and it must be constantly basted either with its own juices or with fish broth. Serve in the dish the Fish has been cooked in. A block-tin dish may be used, but it is not nearly so nice as fire-proof china.
For Frying Fish see special directions as to Frying. Whatever the frying medium may be, it must imperatively be used for Fish alone.
French cooks make a mistake in practising elaborate cookery on the Sea Fish caught on British coasts. In France, at a distance from the sea, it is no doubt necessary to make use of all sorts of adjuncts, from truffles to mussels, and from wine to spice, in cooking Fish. But when, as in England, a supply of the best fish in the world can be obtained only a few hours after they have left the water the plainest and simplest methods of cooking will be found the most satisfactory. ur British Fish, with a few exceptions, are not beautiful in colour, but even Lady Brassey, when fresh from the gorgeous fish of Bermuda and the Tropics, was obliged to admit that “ the grey uninteresting mass ” bought from the first fishing-boats she met in the English Channel was much better to eat than the lovely Angels, Rock-fish, and Groupers she had lately been admiring.
The Sea Fish generally eaten in England may be divided into two classes — flat fish and fish which swim back upwards. To the first of these classes seven kinds' of fish belong.
O
Records on this page
Broiled Salmon