Place the cod on the fish-strainer in the fish-kettle,
cover with cold water (salted as above), let it come
almost to the boil, then simmer slowly for five m.inutes ;
skim. Test by touching the fish with the handle of
the spoon to ascertain if it will flake from the bone.
Take care it is not sodden or overcooked ; lift the
fish-strainer, and let all the water run off before
dishing the fish on a napkin.
Sliced Cod.
Cod, if intended for only three or four persons,
should not be boiled. The slices should either be
wrapped in buttered paper, and baked in the oven for
about half an hour, or powdered with breadcrumbs
and broiled. Oyster sauce, ^^^ sauce, brown caper
sauce, or anchovy sauce may be sent up ; oyster
sauce of course being recognised as the most appro-
priate of these sauces for cod in any form.
io8 RED MULLET.
Red Mullet.
If you get red mullet fresh from the sea, dress
them as is done with woodcock retaining the trail ;
but inland this is not a safe proceeding.
They can be wrapped in buttered paper, baked in
the oven and sent up in the buttered paper ; about -^
an hour is the time in a fairly heated oven. Or broiled ;
or fried ; the appropriate sauce is Italian sauce : —
Chopped shallot or onion ;
Chopped mushroom ;
Chopped fine herbs ;
Mixed in brown sauce, and diluted with a glass of
Chablis wine✪ Red Mullet.
Red Mullet en papillottes.
When this fish is fresh from the sea, and can be
dressed with the ' trail ' in, cook it as follows : —
Take out the gills, and that part of the trail which
is connected with them, but do not open the fish.
Prepare as many pieces of strong white paper as
there are mullets, long and wide enough to wrap round
and fold over the fish. Place on a baking-tin in a
moderately hot oven, and bake. Heat a skewer, and
mark the paper transversely, to give it the look of
being broiled on a gridiron. Serve with Italian
sauce.
Broiled Mackerel (Fresh),
Clean the mackerel, wash, and wipe ary. Split it
open, so that when laid flat the backbone will be in
SOLE. 109
the middle. Sprinkle lightly with salt✪ Broiled Mackerel, and lay on a
buttered gridiron over a clear fire, with the inside
downward, until it begins to brown ; then turn the
other. When quite done, lay on a hot dish and butter
it plentifully. Turn another hot dish over the lower
one, and let it stand two or three minutes before
sending to table.
Mackerel a la Maitre d'Hotel.
Split the mackerel all the way down, season it
with pepper and salt, put it in a dish in the oven,
with just enough butter✪ Mackerel a la Maitre d'Hotel to prevent it drying up. Put
it on another dish, and lay two or three bits of mattre
d' hotel butter on it. Serve very hot.
Fried Sole.
The principles of frying soles, whitings, and other
fish are the same.
The fish must be perfectly clean, and perfectly
fresh. If the latter point is in the slightest degree
doubtful, do not attempt to fry it whole, but remove
the fillets from the bone, and cut off the parts near
the head and at the edges, and wash with vinegar
and water.
After the sole has been cleaned it must be
thoroughly dried, and just dredged with flour, which
completes the drying. Have ready plenty of sifted
breadcrumbs, and enough yolk of ^%g well beaten to
coat the fish all over : this is done with a brush. Then
let every part be covered with breadcrumbs. Take
care that the lard is hot enough — that is, quite boiling —
✪ Fried Sole
Page 46 · 5 recipe records on this page
Presented as published in 1882. 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
Place the cod on the fish-strainer in the fish-kettle, cover with cold water (salted as above), let it come almost to the boil, then simmer slowly for five minutes ; skim. Test by touching the fish with the handle of the spoon to ascertain if it will flake from the bone. Take care it is not sodden or overcooked ; lift the fish-strainer, and let all the water run off before dishing the fish on a napkin.
Sliced Cod.
Cod, if intended for only three or four persons, should not be boiled. The slices should either be wrapped in buttered paper, and baked in the oven for about half an hour, or powdered with breadcrumbs and broiled. Oyster sauce, Tomato sauce, brown caper sauce, or anchovy sauce may be sent up ; oyster sauce of course being recognised as the most appropriate of these sauces for cod in any form.
108 RED MULLET.
Red Mullet.
If you get red mullet fresh from the sea, dress them as is done with woodcock retaining the trail ; but inland this is not a safe proceeding.
They can be wrapped in buttered paper, baked in the oven and sent up in the buttered paper ; about -^ an hour is the time in a fairly heated oven. Or broiled ; or fried ; the appropriate sauce is Italian sauce : —
Chopped shallot or onion ;
Chopped mushroom ;
Chopped fine herbs ;
Mixed in brown sauce, and diluted with a glass of Chablis wine.
Red Mullet en papillottes.
When this fish is fresh from the sea, and can be dressed with the ' trail ' in, cook it as follows : —
Take out the gills, and that part of the trail which is connected with them, but do not open the fish.
Prepare as many pieces of strong white paper as there are mullets, long and wide enough to wrap round and fold over the fish. Place on a baking-tin in a moderately hot oven, and bake. Heat a skewer, and mark the paper transversely, to give it the look of being broiled on a gridiron. Serve with Italian sauce.
Broiled Mackerel (Fresh),
Clean the mackerel, wash, and wipe dry. Split it open, so that when laid flat the backbone will be in
SOLE. 109
the middle. Sprinkle lightly with salt, and lay on a buttered gridiron over a clear fire, with the inside downward, until it begins to brown ; then turn the other. When quite done, lay on a hot dish and butter it plentifully. Turn another hot dish over the lower one, and let it stand two or three minutes before sending to table.
Mackerel a la Maitre d'Hotel.
Split the mackerel all the way down, season it with pepper and salt, put it in a dish in the oven, with just enough butter to prevent it drying up. Put it on another dish, and lay two or three bits of maître d' hotel butter on it. Serve very hot.
Fried Sole.
The principles of frying soles, whitings, and other fish are the same.
The fish must be perfectly clean, and perfectly fresh. If the latter point is in the slightest degree doubtful, do not attempt to fry it whole, but remove the fillets from the bone, and cut off the parts near the head and at the edges, and wash with vinegar and water.
After the sole has been cleaned it must be thoroughly dried, and just dredged with flour, which completes the drying. Have ready plenty of sifted breadcrumbs, and enough yolk of egg well beaten to coat the fish all over : this is done with a brush. Then let every part be covered with breadcrumbs. Take care that the lard is hot enough — that is, quite boiling —
Records on this page
Red MulletSole a la NormandeBroiled MackerelMackerel a la Maitre d'HotelFried Sole