Prepare as in last recipe. Lay the fish, in a stewpan
with a teaspoonful of salt ; pour oyer it half a bottle of
claret, with a slice of onion and a small piece of carrot
cut fine, and a bouquet of herbs ; stew gently till the
fish is cooked ; take up the fish, strain the wine, and
thicken with a teaspoonful of corn-starch mixed in
water ; put in a little pepper, boil one minute, and pour
over the fish.
PRIED SMELTS.
Choose them of an even size ; wash them, wipe
them dry, dip them in milk, then in flour. Beat
up an egg with a tablespoonful of cold water ; dip
each fish, after shaking off superfluous flour, in the ^gg
and then in sifted bread-crumbs, or cracker-dust ; lay
each one as you do it on a bed of cracker-dust. Have
the lard in a deep kettle, just as if for doughnuts ; when
it is very hot and smokes, drop in a piece of bread ; if it
becomes pale brown in a few seconds, it is hot enough,
if not, wait ; drop in a piece more ; if now hot enough,
put in the fish, using a frying-basket if you have one ;
do not fry too many at a time. They should, if your
fat was hot enough, be a beautiful yellow brown in 07ie
minute, if they are not, let it get hotter before you put
the next lot in. Every one should be exactly the same
pale color, and there will be no diflBculty in this if the
frying is done according to rule.
Serve with Tartar sauce or caper sauce (see recipe).
FISH, AU GRATI]Sr.
This is a French mode of cooking fish very nice,
and to those who use mushrooms frequently, not ex-
: Fish. 155
pensive, as they may probably baye to open a can for
another purpose.
Chop up one or two* good-sized mushrooms, or half a
can of them ; a small piece of onion the size of a hick-
ory nut ; a teaspoonf ul of chopped parsle✪ Stewed Carpy ; a piece of
lemon peel the size of a dime ; a saltspoonful of salt,
half one of pepper ; put two ounces of butter in a
saucepan, put in it the chopped onion, let it fry till
tender ; stir in one tablespoonf ul of flour, and, when
smooth, half a pint of stock made from the bones, or
any other you have, with a glass of white wine ; when
thick and smooth add the chopped mushrooms and
parsley. Skin the fish, remove the bone, and cut it up
in }ieat pieces. If you have no regular gratin dishes
use any you can send to table. Butter it thickly, lay
in the fish, pour the sauce over it, then cover thickly
with dried bread-crumbs, shake over it some grated
cheese, and bake. Have half a cup of butter melted,
and when the gratin begins to brown, baste it all over
with the butter, taking care there are no dry spots.
This can, of course, be made without mushrooms, and
lemon juice used instead of wine.
This one recipe will serve for any fish au gratin, and
if the fish is boned early, the bones and trimmings will
make the stock for the sauce.
BAKED BLACK PISH — A2^ EPICURE'S DISH.
Take a black fish of five pounds, cleanse and dry it
thoroughly, flour it slightly, score the sides ; put some
sweet lard or beef dripping in a pan, and brown the
fish on the top of the stove ; pour off the lard and mix
together the following ingredients : one teaspoonful of
ground cloves, two-third teaspoonful of mace, one table-
156 Practical Recipes, ✪ Baked Black Fish
Page 80 · 3 recipe records on this page
Presented as published in 1885. 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
Prepare as in last recipe. Lay the fish, in a stewpan with a teaspoonful of salt ; pour oyer it half a bottle of claret, with a slice of onion and a small piece of carrot cut fine, and a bouquet of herbs ; stew gently till the fish is cooked ; take up the fish, strain the wine, and thicken with a teaspoonful of corn-starch mixed in water ; put in a little pepper, boil one minute, and pour over the fish.
FRIED SMELTS.
Choose them of an even size ; wash them, wipe them dry, dip them in milk, then in flour. Beat up an egg with a tablespoonful of cold water ; dip each fish, after shaking off superfluous flour, in the ^gg and then in sifted bread-crumbs, or cracker-dust ; lay each one as you do it on a bed of cracker-dust. Have the lard in a deep kettle, just as if for doughnuts ; when it is very hot and smokes, drop in a piece of bread ; if it becomes pale brown in a few seconds, it is hot enough, if not, wait ; drop in a piece more ; if now hot enough, put in the fish, using a frying-basket if you have one ; do not fry too many at a time. They should, if your fat was hot enough, be a beautiful yellow brown in one minute, if they are not, let it get hotter before you put the next lot in. Every one should be exactly the same pale color, and there will be no difficulty in this if the frying is done according to rule.
Serve with Tartar sauce or caper sauce (see recipe).
FISH, AU GRATI]Sr.
This is a French mode of cooking fish very nice, and to those who use mushrooms frequently, not ex-
: Fish. 155
pensive, as they may probably baye to open a can for another purpose.
Chop up one or two* good-sized mushrooms, or half a can of them ; a small piece of onion the size of a hickory nut ; a teaspoonf ul of chopped parsley ; a piece of lemon peel the size of a dime ; a saltspoonful of salt, half one of pepper ; put two ounces of butter in a saucepan, put in it the chopped onion, let it fry till tender ; stir in one tablespoonf ul of flour, and, when smooth, half a pint of stock made from the bones, or any other you have, with a glass of white wine ; when thick and smooth add the chopped mushrooms and parsley. Skin the fish, remove the bone, and cut it up in }ieat pieces. If you have no regular gratin dishes use any you can send to table. Butter it thickly, lay in the fish, pour the sauce over it, then cover thickly with dried bread-crumbs, shake over it some grated cheese, and bake. Have half a cup of butter melted, and when the gratin begins to brown, baste it all over with the butter, taking care there are no dry spots. This can, of course, be made without mushrooms, and lemon juice used instead of wine.
This one recipe will serve for any fish au gratin, and if the fish is boned early, the bones and trimmings will make the stock for the sauce.
BAKED BLACK PISH — A2^ EPICURE'S DISH.
Take a black fish of five pounds, cleanse and dry it thoroughly, flour it slightly, score the sides ; put some sweet lard or beef dripping in a pan, and brown the fish on the top of the stove ; pour off the lard and mix together the following ingredients : one teaspoonful of ground cloves, two-third teaspoonful of mace, one table-
156 Practical Recipes,
Records on this page
Fish au GratinStewed CarpBaked Black Fish