a pint of boiling vinegar, which immediately turns
them blue. Add a pint of white wine (Chablis), and
water till the fish is covered. Then put in four bay
leaves, a good deal of salt, a teaspoonful of pepper-
corns, an onion with four cloves stuck in, the peel of
a lemon, half a head of celery, a carrot, a little bunch
of parsley✪ Trout, and boil for a good quarter of an hour
covered over. Arrange the trout on a dish, garnish
with parsley, and serve with an appropriate sauce, or
with oil and vinegar.
Sea Trout.
This fish should never be boiled. The proper
mode of dressing it is to split it open, to season well
with pepper and salt, and then to broil it. A little
maitre d' hotel butter can be laid on it, or a tartar
sauce may be served in a sauce tureen.
All kinds of large trout are best cooked in this
way
Croquettes of Trout a la Russe.
Take the fillets of two large trout which have been
boiled ; cut them into squares ; season with chopped
chibbals, chervil, and lemon-juice ; set the pieces of
trout in Villeroi sauce ; make them into croquettes
the size of an ^^^. Give them two coats of bread-
crumbs and ^^% ; fry carefully to a golden brown✪ Croquettes of Trout a la Russe, and
dish up with fried parsley in the middle.
Fish with its own Sauce.
Boil one haddock in a quart of water for half an
hour. Then add a pint of milk, and boil for a quarter
SMELTS. 123
of an hour. Take out the haddock and cut it in
pieces.
Mix two tablespoonsful of baked flour, and a little
pepper and salt with the liquid, and put it on to boil for
five minutes. Put in the pieces of fish, without any
bone, and some chopped parsley✪ Fish with its Own Sauce before dishing up.
The liquid is stronger if the bones of the fish are
previously taken out, and stewed in it by themselves
for some time.
Fish Pudding.
(Scandinavian Recipe.)
The fish used is generally pike in Sweden, cod in
Norway. It is cut in small pieces freed from bone, and
chopped up very fine. A custard is made with eggs,
milk, flour, and butter. The fish is stirred in ; the
whole is seasoned with pepper and salt✪ Fish Pudding (Scandinavian Recipe), and is steamed
in a mould for two hours.
Dutch sauce, lobster, or crayfish sauce is to be
served with it.
Smelts.
As smelts are not opened, but cleaned through
the gills, it is the more important that they should be
perfectly fresh ; but if the head is cut off, the cleans-
ing can be repeated.
Dip in ^gg and breadcrumbs or oatmeal ; fiy,
dry on paper before the fire ; place on a napkin, two
and two at right angles, and send up lemon cut in
sections to be handed round.
124 LOBSTER.
Stewed Smelts.
Place in a china fire-proof dish ; pour over them a
sauce made with fish or veal stock, chopped onions,
capers and fine herbs, and a little Chablis wine ; let
them cook in the oven till tender, and serve in the
same dish. Always cut off the head for this mode of
dressing smelts.
Lobster Curry.
Pick the meat from the shell of a lobster, and
cut it into square pieces ; fry two onions of a pale
brown in one ounce of butter, stir in one tablespoonful
of curry powder and half a pint of medium stock,
and simmer till it thickens, then put in the lobster ;
stew the whole for about twenty minutes, stirring
occasionally, and just before sending to table add the
juice of half a lemon✪ Lobster Curry. Serve boiled rice with it, as
for other curries.
Lobster Cutlets.
Page 52 · 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
a pint of boiling vinegar, which immediately turns them blue. Add a pint of white wine (Chablis), and water till the fish is covered. Then put in four bay leaves, a good deal of salt, a teaspoonful of peppercorns, an onion with four cloves stuck in, the peel of a lemon, half a head of celery, a carrot, a little bunch of parsley, and boil for a good quarter of an hour covered over. Arrange the trout on a dish, garnish with parsley, and serve with an appropriate sauce, or with oil and vinegar.
Sea Trout.
This fish should never be boiled. The proper mode of dressing it is to split it open, to season well with pepper and salt, and then to broil it. A little maitre d' hotel butter can be laid on it, or a tartar sauce may be served in a sauce tureen.
All kinds of large trout are best cooked in this way
Croquettes of Trout a la Russe.
Take the fillets of two large trout which have been boiled ; cut them into squares ; season with chopped chives, chervil, and lemon-juice ; set the pieces of trout in Villeroi sauce ; make them into croquettes the size of an egg. Give them two coats of breadcrumbs and egg ; fry carefully to a golden brown, and dish up with fried parsley in the middle.
Fish with its own Sauce.
Boil one haddock in a quart of water for half an hour. Then add a pint of milk, and boil for a quarter
SMELTS. 123
of an hour. Take out the haddock and cut it in pieces.
Mix two tablespoonsful of baked flour, and a little pepper and salt with the liquid, and put it on to boil for five minutes. Put in the pieces of fish, without any bone, and some chopped parsley before dishing up.
The liquid is stronger if the bones of the fish are previously taken out, and stewed in it by themselves for some time.
Fish Pudding.
(Scandinavian Recipe.)
The fish used is generally pike in Sweden, cod in Norway. It is cut in small pieces freed from bone, and chopped up very fine. A custard is made with eggs, milk, flour, and butter. The fish is stirred in ; the whole is seasoned with pepper and salt, and is steamed in a mould for two hours.
Dutch sauce, lobster, or crayfish sauce is to be served with it.
Smelts.
As smelts are not opened, but cleaned through the gills, it is the more important that they should be perfectly fresh ; but if the head is cut off, the cleansing can be repeated.
Dip in egg and breadcrumbs or oatmeal ; fiy, dry on paper before the fire ; place on a napkin, two and two at right angles, and send up lemon cut in sections to be handed round.
124 LOBSTER.
Stewed Smelts.
Place in a china fire-proof dish ; pour over them a sauce made with fish or veal stock, chopped onions, capers and fine herbs, and a little Chablis wine ; let them cook in the oven till tender, and serve in the same dish. Always cut off the head for this mode of dressing smelts.
Lobster Curry.
Pick the meat from the shell of a lobster, and cut it into square pieces ; fry two onions of a pale brown in one ounce of butter, stir in one tablespoonful of curry powder and half a pint of medium stock, and simmer till it thickens, then put in the lobster ; stew the whole for about twenty minutes, stirring occasionally, and just before sending to table add the juice of half a lemon. Serve boiled rice with it, as for other curries.
Lobster Cutlets.
Records on this page
TroutCroquettes of Trout a la RusseFish with its Own SauceFish Pudding (Scandinavian Recipe)Lobster Curry