Pish Ketchup. — Pick out the meat from
a lobster; get one that is fiill of spawn, and
weighs about three pounds. Pound the coral
and add it to the meat, with a smaU tea-spoon-
ful of cayenne, salt, and some part of a bottle
of sherr✪ Pish Ketchupj'. When well pounded in a mortar
together, add the remainder of the wine, or as
much as is necessary. If put into bottles, and
the air is kept out of them, the ketchup will
keep good for twelve months, and any quantity
may be used heated in melted butter. From
three to f om- table-spoonfuls will be enough for
a large tureen of melted butter.
Pish Klbsse. — Clear half a pound of un-
cooked fish from skin and bone, and mince two
ounces of fat bacon ; blend them together with
a seasoning of salt, pepper, nutmeg, and
parsley. Brown a shallot, minced finely in a
stewpan, with three ounces of butter, and then
stir in and mi.x over the fire for a few i Jnutes
three ounces of bread-crumbs, two table-spoon-
fuls of cream, and a couple of eggs✪ Pish Klbsse. When
cold, mix this, and the fish, &c., together.
Make into kliisse with a spoon, and boil
for ten minutes. Probable cost, lOd., exclusive
of fish.
Pish Maigre, To dress.— Take boiling
water, but only just enough to cover .the fish,
and let it simmer steadily till the fish is
done, adding a tea-spoonful each of allspice
and black pepper, and two middle-sized onions✪ Pish Maigre, To dress,
each stuck with two cloves. With the liquor,
when strained, put as much flour and butter as
will make it of the consistency of milk ; flavour
with wine, and any sauce — mushroom or an-
chovy— and season with salt, pepper, and
cayenne. To each pint of sauce put a glass of
wine, half the quantity of ketchup, a tea-spoon-
ful of anchovy sauce, and a few grains of
cayenne. This sauce, after it has simmered a
few minutes, should be strained over the fish,
which must be served on a deep dish. Garnish
with sippets of bread, fried. Time, from ten to
twenty minutes to simmer, according to the
size of the fish.
Pish, Marinade for. — Fry in butter half
a dozen shallots, three middle-sized onions, a
couple of carrots, a bunch of parsley, a bundle
of sweet herbs, and a clove of garlic. Cut the
carrots, shallots, and onions small; pick and
mince the herbs. When they have simmered
in the butter five or six minutes, pour in any
light wine or cider — about three pints — and add
a dessert-spoonful of peppercorns, the same of
allspice, and two cloves✪ Pish, Marinade for. When the mixture has
simmered for one hour and a half, strain for use.
Insipid fish boiled in this marinade wiH acquire
a flavour of a very agreeable kind, and the
bones of small fish are rendered soft and eatable
if gently stewed in it. Lai-ge fish should be
cut into steaks; and if, after use, the marinade be
carefully strained, it will serve several times.
The expense, too, may be much lessened by
using beer or vinegar, with the addition of a
glass of soy, and the same of essence of
anchovy and ketchup.
Pish, Panada for.— Put one ounce of
butter, and rather less than two gills of water
into a saucepan, boil them together, and add, by-
degrees, a quarter of a pound of flour ; stir imtil
the mixture is smooth, but do not let it bum.
When off the fire, mix with it the yolks of three
weU-beaten eggs✪ Pish, Panada for. When cold, the panada is fit
for use.
Page 517 · 5 recipe records on this page
Presented as published in 1892. 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
Fish Ketchup. — Pick out the meat from a lobster; get one that is full of spawn, and weighs about three pounds. Pound the coral and add it to the meat, with a small tea-spoonful of cayenne, salt, and some part of a bottle of sherrj'. When well pounded in a mortar together, add the remainder of the wine, or as much as is necessary. If put into bottles, and the air is kept out of them, the ketchup will keep good for twelve months, and any quantity may be used heated in melted butter. From three to four table-spoonfuls will be enough for a large tureen of melted butter.
Fish Kibbee. — Clear half a pound of uncooked fish from skin and bone, and mince two ounces of fat bacon ; blend them together with a seasoning of salt, pepper, nutmeg, and parsley. Brown a shallot, minced finely in a stewpan, with three ounces of butter, and then stir in and mix over the fire for a few i Jnutes three ounces of bread-crumbs, two table-spoonfuls of cream, and a couple of eggs. When cold, mix this, and the fish, &c., together. Make into kibbee with a spoon, and boil for ten minutes. Probable cost, lOd., exclusive of fish.
Fish Maigre, To dress.— Take boiling water, but only just enough to cover .the fish, and let it simmer steadily till the fish is
done, adding a tea-spoonful each of allspice and black pepper, and two middle-sized onions, each stuck with two cloves. With the liquor, when strained, put as much flour and butter as will make it of the consistency of milk ; flavour with wine, and any sauce — mushroom or anchovy— and season with salt, pepper, and cayenne. To each pint of sauce put a glass of wine, half the quantity of ketchup, a tea-spoonful of anchovy sauce, and a few grains of cayenne. This sauce, after it has simmered a few minutes, should be strained over the fish, which must be served on a deep dish. Garnish with sippets of bread, fried. Time, from ten to twenty minutes to simmer, according to the size of the fish.
Fish, Marinade for. — Fry in butter half a dozen shallots, three middle-sized onions, a couple of carrots, a bunch of parsley, a bundle of sweet herbs, and a clove of garlic. Cut the carrots, shallots, and onions small; pick and mince the herbs. When they have simmered in the butter five or six minutes, pour in any light wine or cider — about three pints — and add a dessert-spoonful of peppercorns, the same of allspice, and two cloves. When the mixture has simmered for one hour and a half, strain for use. Insipid fish boiled in this marinade will acquire a flavour of a very agreeable kind, and the bones of small fish are rendered soft and eatable if gently stewed in it. Large fish should be cut into steaks; and if, after use, the marinade be carefully strained, it will serve several times. The expense, too, may be much lessened by using beer or vinegar, with the addition of a glass of soy, and the same of essence of anchovy and ketchup.
Fish, Panada for.— Put one ounce of butter, and rather less than two gills of water into a saucepan, boil them together, and add, by degrees, a quarter of a pound of flour ; stir until the mixture is smooth, but do not let it bum. When off the fire, mix with it the yolks of three well-beaten eggs. When cold, the panada is fit for use.
Records on this page
Pish KetchupPish KlbssePish Maigre, To dressPish, Marinade forPish, Panada for