Another Fish Chowder. — Clean the fish, parboil
it, and reserve the water in which it was boiled.
Place the dry pot on the fire; when it is hot, throw
in a lump of butter and about six onions sliced
finely. When the odor of onion arises, add the
fish. Cover the pot closely for fish to absorb
flavor. Add a very small quantity of potatoes, and
some of the reserved broth✪ Another Fish Chowder. When cooked, let
each man season his own dish. Ask a blessing and
eat. (Kenealy.)
Fish Cakes. — Take fish left over from a previous
meal and either make some mashed potatoes (boil
them, and mash with butter and milk) or use just
the plain cold boiled potatoes. Remove bones from
fish and mince it quite fine. Mix well, in propor-
tion of one-third fish and two-thirds potato. Sea-
son with salt and pepper. Then mix in thor-
oughly a well-beaten egg or two (or equivalent of
desiccated egg). If it seems too dry, add more
egg. Form into flat cakes about 2^ x % inches,
and fry with salt pork, or (preferably) in deep
fat, like doughnuts.
Fish, Creamed. — See page 98. A good way of
utilizing fish left over.
FISH AND SHELLFISH. 89
Eel, Broiled. — Skin, clean well with salt to re^
move slime, slit down the back and remove bone,
cut into good-sized pieces, rub inside with egg,
if you have it, roll in corn meal or dry bread-
crumbs, season with pepper✪ Fish Cakes and salt, and broil to
a nice brown. Some like a dash of nutmeg with
the seasoning.
Eel, Stewed. — Skin the eel, remove backbone,
and cut the eel into pieces about two inches long;
cover these with water in the stew-pan, and add a
teaspoonful of strong vinegar or a slice of lemon,
cover stew-pan and boil moderately one half hour.
Then remove, pour off water, drain, add fresh
water and vinegar as before, and stew until tender.
Now drain, add cream enough for a stew✪ Eel, Stewed, season
with pepper and salt (no butter), boil again for a
few minutes, and serve on hot, dry toast. {Up
De Graff.)
Fish Roe. — Parboil (merely simmer) fifteen
minutes; let them cool and drain; then roll in
flour, and fry.
MISCELLANEOUS.
Frog Legs. — First after skinning, soak them an
hour in cold water to whicli vinegar has been
added, or put them for two minutes into scalding
water that has vinegar in it. Drain, wipe dry,
and cook as below:
To fry: roll in flour seasoned with salt and pep-
pe✪ Frog Legsr and fry, not too rapidly, preferably in butter
or oil. Water cress is a good relish with them.
To grill: Prepare three tablespoonfuls melted
butter, one-half teaspoonful salt, and a pinch or
two of pepper, into which dip the frog legs, then
roll in fresh bread crumbs, and broil for three
minutes on each side.
90 CAMP COOKERY.
Page 43 · 5 recipe records on this page
Presented as published in 1910. 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
Another Fish Chowder. — Clean the fish, parboil it, and reserve the water in which it was boiled. Place the dry pot on the fire; when it is hot, throw in a lump of butter and about six onions sliced finely. When the odor of onion arises, add the fish. Cover the pot closely for fish to absorb flavor. Add a very small quantity of potatoes, and some of the reserved broth. When cooked, let each man season his own dish. Ask a blessing and eat. (Kenealy.)
Fish Cakes. — Take fish left over from a previous meal and either make some mashed potatoes (boil them, and mash with butter and milk) or use just the plain cold boiled potatoes. Remove bones from fish and mince it quite fine. Mix well, in proportion of one-third fish and two-thirds potato. Season with salt and pepper. Then mix in thoroughly a well-beaten egg or two (or equivalent of desiccated egg). If it seems too dry, add more egg. Form into flat cakes about 2^ x % inches, and fry with salt pork, or (preferably) in deep fat, like doughnuts.
Fish, Creamed. — See page 98. A good way of utilizing fish left over.
Eel, Broiled. — Skin, clean well with salt to remove slime, slit down the back and remove bone, cut into good-sized pieces, rub inside with egg, if you have it, roll in corn meal or dry breadcrumbs, season with pepper and salt, and broil to a nice brown. Some like a dash of nutmeg with the seasoning.
Eel, Stewed. — Skin the eel, remove backbone, and cut the eel into pieces about two inches long; cover these with water in the stew-pan, and add a teaspoonful of strong vinegar or a slice of lemon, cover stew-pan and boil moderately one half hour. Then remove, pour off water, drain, add fresh water and vinegar as before, and stew until tender. Now drain, add cream enough for a stew, season with pepper and salt (no butter), boil again for a few minutes, and serve on hot, dry toast. {Up De Graff.)
Fish Roe. — Parboil (merely simmer) fifteen minutes; let them cool and drain; then roll in flour, and fry.
MISCELLANEOUS.
Frog Legs. — First after skinning, soak them an hour in cold water to whicli vinegar has been added, or put them for two minutes into scalding water that has vinegar in it. Drain, wipe dry, and cook as below:
To fry: roll in flour seasoned with salt and pepper and fry, not too rapidly, preferably in butter or oil. Water cress is a good relish with them.
To grill: Prepare three tablespoonfuls melted butter, one-half teaspoonful salt, and a pinch or two of pepper, into which dip the frog legs, then roll in fresh bread crumbs, and broil for three minutes on each side.
Records on this page
Another Fish ChowderFish CakesEel, BroiledEel, StewedFrog Legs