Collared Eels. — Take a large eel, remove the
head, tail, and skin, take out the backbone without
tearing it. Lay it flat on a board, sprinkle it with the
following : — A few assorted sw;eet herbs, and leaf of
sage, a blade of mace, 2 cloves, a shallot, and a clove
of garlic, all to be chopped as finely as possible.
Pepper, salt, and a little allspice to taste. Having
sprinkled the eel all over with the above, roll it up,
beginning with the head end, and secure it tightly
with some fine twine or tape. The parts which have
been removed, such as the head, tail, backbone, and
skin, put in a saucepan wfith one quart of water, a
little salt and pepper to taste, and a tablespoonful
of vinegar✪ Collared Eels. Let this boil down until reduced to about
GAS COOKERY BOOK.
one-third. Strain and place the eel in this liouor and
et it gently stew (not boil) for about half an hour m
tents"?nto afh ^ When fnder put the whoIe con-
soiidify. baSm °r m°U,d t0 allow k t0 c°ol and
dmfnl ~ T,hlS fish can &«nerally be obtained
during the hot weather, and is considered by many
superior to many other kinds of fish. Three larpe
Lift etheShfi°sUhd h<l Plf*Cld '? a fish kettIe and beamed.
beginfSld 'r*h°bL° L^them^min^and^ervS
of me.^Jut^nd anchovy st'ce^ 3
beMhaked war 7 T-fj m°St excelIent little fish may
e baked, broiled, boiled, or roasted* They must be
we, washed, scraped and wiped, the gills and fins
bveyr is amfrVef ’ the j"Side bei"g dre^ed with the
liver is a much esteemed morsel.
in a hotrfwn f Sh 0iled °r b“ttered PaPer, and bake
in a hot oven for 20 minutes. Serve without the paper
and a sauce made, viz. :-Melt 2 ozs. of butter T a
oozed SfromP the fi" h P°y.lnt0 \l a11 the '*quor that has
clare? I hide e, * h’ f C ? Plassful °f white or red
and juice ‘of a lemon °Vy’ Caye"ne’ °f paprika’
Cod comes into season in October, and if the
sWoeatb"r, ‘fr Cold “ „s:'ou'd be very good, and remain
so until March. The best cod are those which are
p.,?,mp and round at the tail, the sides having a
ribbed appearance, with yellow spots upon a dear
skin In order to ascertain if the fish is fresh press
the finger into the flesh, and if it rises immediately
and feels firm and stiff, it is good. }
If the cod is very large, it is better to cut it in
ha f and steam head and shoulders by itself, as the
tad end, being so much smaller than the head and
shoulders, would be over-cooked and done to rags
before the other end would be anything like cooked?
D 2
52
THE HOUSEHOLD
Epicures always look out for the sound, the
glutinous parts about the head and the tongue.
Cod, Steamed.— Wash and clean the inside of the
fish with great nicety, especially the back bone; put
it in the fish kettle on the strainer above the boiling
water. Place it on the gas stove, and let it cook
e-ently ; decrease the heat by lowering the gas, so
that it only simmers. When the flesh slightly
leaves the bones the fish is cooked enough.
Lift the fish on the fish plate over the boiling water
and let it drain for a few minutes, and dish it on a
napkin. The roe and liver should always be boiled
separately. Oyster, anchovy, or egg sauces should
be served with boiled cod. The French prefer plain
melted butter.
Time to steam for a moderate size fish from twenty
minutes to half an hour. Cost, about 6d. per lb.;
when scarce, 8d. per lb. is asked. ✪ Cod, Steamed
Page 26 · 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
Collared Eels. — Take a large eel, remove the head, tail, and skin, take out the backbone without tearing it. Lay it flat on a board, sprinkle it with the following : — A few assorted sw;eet herbs, and leaf of sage, a blade of mace, 2 cloves, a shallot, and a clove of garlic, all to be chopped as finely as possible. Pepper, salt, and a little allspice to taste. Having sprinkled the eel all over with the above, roll it up, beginning with the head end, and secure it tightly with some fine twine or tape. The parts which have been removed, such as the head, tail, backbone, and skin, put in a saucepan with one quart of water, a little salt and pepper to taste, and a tablespoonful of vinegar. Let this boil down until reduced to about
one-third. Strain and place the eel in this liouor and let it gently stew (not boil) for about half an hour m
contents into a fish ^ When fnder put the whoIe consoiidify. baSm °r m°U,d t0 allow k t0 c°ol and
dmfnl ~ T,hlS fish can &«nerally be obtained
during the hot weather, and is considered by many
superior to many other kinds of fish. Three larpe Lift etheShfi°sUhd h<l Plf*Cld '? a fish kettIe and beamed.
beginfSld 'r*h°bL° L^them^min^and^ervS
of me.^Jut^nd anchovy st'ce^ 3
beMhaked war 7 T-fj m°St excelIent little fish may e baked, broiled, boiled, or roasted* They must be
we, washed, scraped and wiped, the gills and fins
by every fish and the very ’ the j"Side bei"g dre^ed with the liver is a much esteemed morsel.
in a hotrfwn f Sh 0iled °r b“ttered PaPer, and bake in a hot oven for 20 minutes. Serve without the paper
and a sauce made, viz. :-Melt 2 ozs. of butter T a
oozed SfromP the fi" h P°y.lnt0 \l a11 the '*quor that has clare? I hide e, * h’ f C ? Plassful °f white or red
and juice ‘of a lemon °Vy’ Caye"ne’ °f paprika’ Cod comes into season in October, and if the
sWoeatb"r, ‘fr Cold “ „s:'ou'd be very good, and remain so until March. The best cod are those which are
p.,?,mp and round at the tail, the sides having a ribbed appearance, with yellow spots upon a dear skin In order to ascertain if the fish is fresh press the finger into the flesh, and if it rises immediately and feels firm and stiff, it is good. }
If the cod is very large, it is better to cut it in ha f and steam head and shoulders by itself, as the tad end, being so much smaller than the head and shoulders, would be over-cooked and done to rags before the other end would be anything like cooked?
D 2
Epicures always look out for the sound, the glutinous parts about the head and the tongue.
Cod, Steamed.— Wash and clean the inside of the fish with great nicety, especially the back bone; put it in the fish kettle on the strainer above the boiling water. Place it on the gas stove, and let it cook e-ently ; decrease the heat by lowering the gas, so that it only simmers. When the flesh slightly leaves the bones the fish is cooked enough. Lift the fish on the fish plate over the boiling water and let it drain for a few minutes, and dish it on a napkin. The roe and liver should always be boiled separately. Oyster, anchovy, or egg sauces should be served with boiled cod. The French prefer plain melted butter.
Time to steam for a moderate size fish from twenty minutes to half an hour. Cost, about 6d. per lb.; when scarce, 8d. per lb. is asked.
Records on this page
Collared EelsCod, Steamed