Put into a two gallon stewpan three quarters of a pound of butter, four sliced
onions, three 'heads of celery cut up small, five carrots cut in slices, four unpicked
shallots, two bay leaves, one sprig of thyme, three cloves, one clove of unpicked
garlic and twelve sprigs of parsley, and fry to a reddish brown color. When they are
well done, pour in five quarts of water and one bottle Chablis or Sauteme. Put the
stewpan on the fire and boil, skim and add a little mignonette pepper, an ounce and
a half of salt, six pounds of any kind of fish cut in pieces, and the heads and bones
of six large whiting, cod or eels✪ Fish Consomme, but keeping their fillets to clarify. Place the pan
on the side of the fire, simmer for two hours, then strain the contents through a nap-
kin. Pound the fillets with the whites of two eggs, stir them in the liquor, replace
the pan on the fire, and boil for a few minutes longer. After straining again it is
ready to serve.
_
Crab Soup.
Open some small uncooked crabs, and remove the deadman's fingers and sand-
bags. Cut the crabs in two, parboil and extract the meat from the claws, and remove
the fat from the back of the shells. Place some ripe tomatoes in a basin, scald and
skin them, and squeeze the pulp through a colander, keeping back the seeds. Pour
boiling water over the seeds and juice of the tomatoes and strain. Put in a saucepan
one clove of garlic, one onion, one tablespoonful of butter, and two tablespoonfuls of
lard, and the pulp of the tomatoes and let it stew a short time. Put the meat from
the claws of the crab, and lastly the fat into the soup, season with sweet marjoram,
parsley, lemon, salt, and black and red pepper. Pour in the water in which the seeds
were scalded✪ Crab Soup, simmer for one hour and thicken with breadcrumbs.
Clam-Juice Broth.
After washing the clams in their shells in cold water, place them on a stove in a
very thick saucepan, and as they become hot, their shells will open ; then carefully
pour out the broth, strain it through a closely woven cloth, season to suit the taste,
and serve.
Catfish Chowder.
Wash the fish in warm water, then place it on the fire in just enough water to
cover it, and boil until tender, or until the bones will slip out. Take out the larirest
bones, chop up the fish, put it into a stewpan with about a pint of water, a large piece
of butter, one breakfast cupful of cream, a small quantity of pepper and salt, one
small onion, one tcaspoonful of mustard, and one-half teacupful of walnut catsup✪ Catfish Chowder,
and stew the mixture until quite thick. Garnish with sliced lemons, and serve hot
Fish.
Anchovies.
These delicious little seafish come principally from the Mediterranean ; those
esteemed most highly come from Gorgona. These fish are also found in small shoals
along the coast of Great Britain, but there are no specific fisheries for them. They
are caught at night by nets, the fish being attracted by lights attached to the boats.
To preserve them for exportation, the heads are cut off and the bodies cleaned.
They are then placed in brine, packed in barrels and afterwards put up in bottles for
the market. Dutch anchovies may be known by their having the scales removed ;
and the French anchovies by their larger size ; and both by the pale tint of their
flesh. This peculiar coloring is sometimes counterfeited by artificial means in sprats
or sardines. It would be well to note that the color of the pickle of the best fish
on being filtered, is of a clear pink, without sediment ; whereas the inferior sorts are
generally turbid and red only when stirred, with also a heavy red sediment.
To Serve Anchovies.
Page 4 · 3 recipe records on this page
Presented as published in 1896. 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
Put into a two gallon stewpan three quarters of a pound of butter, four sliced onions, three 'heads of celery cut up small, five carrots cut in slices, four unpicked shallots, two bay leaves, one sprig of thyme, three cloves, one clove of unpicked garlic and twelve sprigs of parsley, and fry to a reddish brown color. When they are well done, pour in five quarts of water and one bottle Chablis or Sauteme. Put the stewpan on the fire and boil, skim and add a little mignonette pepper, an ounce and a half of salt, six pounds of any kind of fish cut in pieces, and the heads and bones of six large whiting, cod or eels, but keeping their fillets to clarify. Place the pan on the side of the fire, simmer for two hours, then strain the contents through a napkin. Pound the fillets with the whites of two eggs, stir them in the liquor, replace the pan on the fire, and boil for a few minutes longer. After straining again it is ready to serve.
_
Crab Soup.
Open some small uncooked crabs, and remove the deadman's fingers and sandbags. Cut the crabs in two, parboil and extract the meat from the claws, and remove the fat from the back of the shells. Place some ripe tomatoes in a basin, scald and skin them, and squeeze the pulp through a colander, keeping back the seeds. Pour boiling water over the seeds and juice of the tomatoes and strain. Put in a saucepan one clove of garlic, one onion, one tablespoonful of butter, and two tablespoonfuls of lard, and the pulp of the tomatoes and let it stew a short time. Put the meat from the claws of the crab, and lastly the fat into the soup, season with sweet marjoram, parsley, lemon, salt, and black and red pepper. Pour in the water in which the seeds were scalded, simmer for one hour and thicken with breadcrumbs.
Clam-Juice Broth.
After washing the clams in their shells in cold water, place them on a stove in a very thick saucepan, and as they become hot, their shells will open ; then carefully pour out the broth, strain it through a closely woven cloth, season to suit the taste, and serve.
Catfish Chowder.
Wash the fish in warm water, then place it on the fire in just enough water to cover it, and boil until tender, or until the bones will slip out. Take out the largest bones, chop up the fish, put it into a stewpan with about a pint of water, a large piece of butter, one breakfast cupful of cream, a small quantity of pepper and salt, one small onion, one teaspoonful of mustard, and one-half teacupful of walnut catsup, and stew the mixture until quite thick. Garnish with sliced lemons, and serve hot
Fish.
Anchovies.
These delicious little seafish come principally from the Mediterranean ; those esteemed most highly come from Gorgona. These fish are also found in small shoals along the coast of Great Britain, but there are no specific fisheries for them. They are caught at night by nets, the fish being attracted by lights attached to the boats.
To preserve them for exportation, the heads are cut off and the bodies cleaned. They are then placed in brine, packed in barrels and afterwards put up in bottles for the market. Dutch anchovies may be known by their having the scales removed ; and the French anchovies by their larger size ; and both by the pale tint of their flesh. This peculiar coloring is sometimes counterfeited by artificial means in sprats or sardines. It would be well to note that the color of the pickle of the best fish on being filtered, is of a clear pink, without sediment ; whereas the inferior sorts are generally turbid and red only when stirred, with also a heavy red sediment.
To Serve Anchovies.
Records on this page
Fish ConsommeCrab SoupCatfish Chowder