t should be laid on its side and garnished with
ried smelts, cut with a trowel or fish-knife imme¬
diately down the middle of the side, and helped from
the centre to the back, one slice towards the back, and
a small slice towards the front, which is the richest
and fattest part; care should be taken that the slices
a£e j*. broken, and with each piece a fried smelt
should be served, or some cucumber cut in slices.
Mackerel. If boiled, should be divided into four;
place your trowel or fish-knife under the flesh
ot the tail, and raise up the flesh to the head, then
divide the side in the middle, giving half of the side
to each person.
Turbot. This fish is generally served with the
white side uppermost.
It is easily carved ; it should be cut from head to
tail, down the middle to the bone, and then take the
slice from the cross cut to the fin, helping the fin with
the slice. If the one side be exhausted, raise up the
bone, and serve the underneath side in the same way.
Cod Fish should be helped differently. Cutting
from the back to the thin part, crossways, and the
sound divided, so as to give each person a small
portion.
John Dory is carved precisely the same way as are
all the large flat fish.
Eels are always cut in small pieces, and all the-
attention required is that those which are the largest
are the best. 5
Soles — If fried, are divided across. Taking off
the head, the shoulder is considered the best; they
should be divided into convenient pieces.
D
50 THE HOUSEHOLD
Stewed Eels. -- Ingredients : 2 lbs. silver eels, 1
quart of good beef gravy, ij ozs. of flour, £ gill of
port wine, pepper and salt to taste, 1 tablespoonful of
mushroom catsup, a little lemon juice✪ Stewed Eels. Put the gravy
on to boil in a stewpan, and when it boils put fn the
eels; they should be well washed first, and cut into
pieces about two inches long. Let them simmer very
gently about half an hour. Take them carefully out
with a fish slice and then thicken up the gravy. Mix
the flour, pepper and salt smoothly with the port
wine, mushroom catsup, and lemon juice, adding
about one gill of water; strain this into the gravy,
keep stirring until it boils, and let it boil for ten
minutes. Return the eels to get hot, and serve very
quickly.
Fried Eels. — Cut the eels into pieces about three
inches, dry them, season with salt and pepper; dip
info flour, and brush over them the yolk of an egg
and throw them into some bread crumbs and fry to a
nice brown in butter or lard✪ Fried Eels. See that the butter or
lard is hot (350 degrees) before putting the eels into
the frying pan. Garnish with fried parsley and serve
in a napkin. Eels cost from 6d. to is. per lb.
Page 25 · 2 recipe records on this page
Presented as published in 1900. 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
t should be laid on its side and garnished with
ried smelts, cut with a trowel or fish-knife immediately down the middle of the side, and helped from the centre to the back, one slice towards the back, and a small slice towards the front, which is the richest and fattest part; care should be taken that the slices are not broken, and with each piece a fried smelt should be served, or some cucumber cut in slices.
Mackerel. If boiled, should be divided into four; place your trowel or fish-knife under the flesh ot the tail, and raise up the flesh to the head, then divide the side in the middle, giving half of the side to each person.
Turbot. This fish is generally served with the white side uppermost.
It is easily carved ; it should be cut from head to tail, down the middle to the bone, and then take the slice from the cross cut to the fin, helping the fin with the slice. If the one side be exhausted, raise up the bone, and serve the underneath side in the same way.
Cod Fish should be helped differently. Cutting from the back to the thin part, crossways, and the
sound divided, so as to give each person a small portion.
John Dory is carved precisely the same way as are all the large flat fish.
Eels are always cut in small pieces, and all the attention required is that those which are the largest are the best. 5
Soles — If fried, are divided across. Taking off the head, the shoulder is considered the best; they should be divided into convenient pieces.
D
Stewed Eels. -- Ingredients : 2 lbs. silver eels, 1 quart of good beef gravy, ij ozs. of flour, £ gill of port wine, pepper and salt to taste, 1 tablespoonful of mushroom catsup, a little lemon juice. Put the gravy on to boil in a stewpan, and when it boils put in the eels; they should be well washed first, and cut into pieces about two inches long. Let them simmer very gently about half an hour. Take them carefully out with a fish slice and then thicken up the gravy. Mix the flour, pepper and salt smoothly with the port wine, mushroom catsup, and lemon juice, adding about one gill of water; strain this into the gravy, keep stirring until it boils, and let it boil for ten minutes. Return the eels to get hot, and serve very quickly.
Fried Eels. — Cut the eels into pieces about three inches, dry them, season with salt and pepper; dip in flour, and brush over them the yolk of an egg and throw them into some bread crumbs and fry to a nice brown in butter or lard. See that the butter or lard is hot (350 degrees) before putting the eels into the frying pan. Garnish with fried parsley and serve in a napkin. Eels cost from 6d. to is. per lb.
Records on this page
Stewed EelsFried Eels