Wash and dry on a towel. Gash fish straight across, half inch
deep and two inches long, and one inch apart, and lay in strips of
pork. Place in pan, and cover the bottom with water half inch deep ;
add one dessert-spoonful of butter and one salt-spoonful of salt.
Dredge fish with flour, and baste often. Keep up your supply of
gravy as it boils away. Try with a knitting-needle, and take up
with a cake-turner.
DRAWN BUTTER OR SAUCE FOR FISH.
Half cup of butter, half table-spoonful of flour, one salt-spoonful
of salt, one hard-boiled egg, half cup of boiling water or milk. Cut
up egg in sauce-tureen, mix butter, flour, and salt to a cream, moisten
LESSON EIGHTH. 123
with hot water ; add this to the half cup of boiling water in saucepan
over fire. Let it cook till it thickens smoothly. When ready to
serve, pour it over the chopped ^^g, stir together, and add small bits
of parsley.
Recapitulation of Fish Lesson.
TO BROIL FISH.
1 We scrape and wipe the fish carefully.
2 We heat the platter.
3 We put butter, salt, and pepper on the platter, and leave it in a
warm place.
4 We warm the gridiron, and put the fish upon it.
5 We lay the gridiron over the coals, the flesh side of the fish
down.
6 We stand by until it is a nice brown.
7 We then turn the skin side down.
8 When cooked, we lay it on the platter, and baste it with the
salt, pepper, and butter.
9 We cover with a hot platter until served. We lay it on the
platter skin side down.
Now it is finished.
TO BOIL FISH.
1 We wash the fish and rub it over with a little vinegar.
2 We sew it into a piece of cloth, fitting the shape as nearly as
possible.
3 We cover it with salted boiling water, in which put one small
teaspoonful of vinegar.
4 We let it boil ten minutes to every pound.
5 We try it with a knitting-needle ; if it runs through easily it is
done.
6 We raise it from the pot by the cloth, and lay it on an inverted
sieve.
7 We prepare the platter to receive the fish by folding a napkin,
the size of the fish, upon it.
8 We rip open the cloth, and slip it on the platter prepared for it.
Now it is finished.
124 L£SSON EIGHTH.
TO BAKE FISH.
1 We wash and dry the fish✪ To Bake Fish inside and out with a towel.
2 We gash it across, one-half inch deep, two inches long, and one
inch apart.
3 We make a dressing of salt pork, bread-crumbs, a little salt
and pepper, chopped together.
4 We lay the dressing inside the fish, and sew it up.
5 We put narrow strips of salt pork into the gashes on the fish.
6 We lay it on a strip of tin the size of the fish.
7 Then we lay tin and all into the baking-pan.
S We set it into the oven.
9 We dredge fish with flour.
10 We turn in water half inch deep, and dessert-spoonful of butter,
and salt-spoonful of salt,
1 1 We baste often.
12 If water boils away we add more.
13 Try with knitting-needle to see if done.
14 When done, we lift fish and tin out of the baking-pan.
15 We slip fish on hot platter, and serve.
Now it is finished.
TO FRY FISH.
1 We wash and dry the fish.
2 We put some pieces of salt pork to fry.
3 We salt the fish and dip them in Indian meal.
4 If not sufficient fat to fry the fish, we add a little lard.
5 We lay in the fish, and stand by until brown.
6 We turn them on the other side, and when a light brown they
are done.
Page 30 · 2 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
Wash and dry on a towel. Gash fish straight across, half inch deep and two inches long, and one inch apart, and lay in strips of pork. Place in pan, and cover the bottom with water half inch deep ; add one dessert-spoonful of butter and one salt-spoonful of salt. Dredge fish with flour, and baste often. Keep up your supply of gravy as it boils away. Try with a knitting-needle, and take up with a cake-turner.
DRAWN BUTTER OR SAUCE FOR FISH.
Half cup of butter, half table-spoonful of flour, one salt-spoonful of salt, one hard-boiled egg, half cup of boiling water or milk. Cut up egg in sauce-tureen, mix butter, flour, and salt to a cream, moisten with hot water ; add this to the half cup of boiling water in saucepan over fire. Let it cook till it thickens smoothly. When ready to serve, pour it over the chopped ^^g, stir together, and add small bits of parsley.
Recapitulation of Fish Lesson.
TO BROIL FISH.
1 We scrape and wipe the fish carefully.
2 We heat the platter.
3 We put butter, salt, and pepper on the platter, and leave it in a warm place.
4 We warm the gridiron, and put the fish upon it.
5 We lay the gridiron over the coals, the flesh side of the fish down.
6 We stand by until it is a nice brown.
7 We then turn the skin side down.
8 When cooked, we lay it on the platter, and baste it with the salt, pepper, and butter.
9 We cover with a hot platter until served. We lay it on the platter skin side down.
Now it is finished.
TO BOIL FISH.
1 We wash the fish and rub it over with a little vinegar.
2 We sew it into a piece of cloth, fitting the shape as nearly as possible.
3 We cover it with salted boiling water, in which put one small teaspoonful of vinegar.
4 We let it boil ten minutes to every pound.
5 We try it with a knitting-needle ; if it runs through easily it is done.
6 We raise it from the pot by the cloth, and lay it on an inverted sieve.
7 We prepare the platter to receive the fish by folding a napkin, the size of the fish, upon it.
8 We rip open the cloth, and slip it on the platter prepared for it. Now it is finished.
124 L£SSON EIGHTH.
TO BAKE FISH.
1 We wash and dry the fish inside and out with a towel.
2 We gash it across, one-half inch deep, two inches long, and one inch apart.
3 We make a dressing of salt pork, bread-crumbs, a little salt and pepper, chopped together.
4 We lay the dressing inside the fish, and sew it up.
5 We put narrow strips of salt pork into the gashes on the fish.
6 We lay it on a strip of tin the size of the fish.
7 Then we lay tin and all into the baking-pan. S We set it into the oven.
9 We dredge fish with flour.
10 We turn in water half inch deep, and dessert-spoonful of butter, and salt-spoonful of salt,
1 1 We baste often.
12 If water boils away we add more.
13 Try with knitting-needle to see if done.
14 When done, we lift fish and tin out of the baking-pan.
15 We slip fish on hot platter, and serve. Now it is finished.
TO FRY FISH.
1 We wash and dry the fish.
2 We put some pieces of salt pork to fry.
3 We salt the fish and dip them in Indian meal.
4 If not sufficient fat to fry the fish, we add a little lard.
5 We lay in the fish, and stand by until brown.
6 We turn them on the other side, and when a light brown they are done.
Records on this page
To Bake FishDrawn Butter or Sauce for Fish