WHITE SAUCE.
For a quart of white sauce, stir together over the fire two
tablespoonfuls each of butter and flour until they begin to
bubble ; then gradually stir in a quart of boiling water, and
a palatable seasoning of salt and white pepper✪ White Sauce; stir the
sauce until it boils, and then serve it. Substituting milk or
cream for part of the boiling water makes cream sauce.
Usually a very little nutmeg is employed in the seasoning of
cream sauce.
BOILED PIKE WITH CAPER SAUCE.
Thoroughly clean a pike, drawing the intestines from a
small cut near the gills to avoid splitting the fish ; fasten the
FISH AND SHELLFISH (POISSON). 20S
head and tail of the fish together so that it forms a circle,
and then lay it on the drainer of a fish-kettle, or tie it in a
cloth if it is to be boiled in an ordinary saucepan \ cover the
fish with cold water, add half a cupful each of salt and vine-
gar, place the kettle over the fire, and boil the fish gently until
a fin can be easily pulled out ; then dish it without break-
ing it, and serve it with a bowl of caper sauce, which is to
be made while the fish is being boiled.
CAFER SAUCE.
Make a pint of white sauce, and let it boil for two min-
utes ; chop two tablespoonfuls of capers✪ Caper Sauce a few times, or use
them whole ; after the sauce has boiled, add the capers,
together with a palatable seasoning of salt and white pepper,
and then use the sauce.
PIKE.
Pike is one of the best fish for frying in slices. It is also
excellent when broiled.
PICKEREL.
Pickerel may be cooked like pike, by boiling, frying, broil-
ing, or baking.
FRIED BLACKFISH.
Clean the blackfish by putting it into cold water after it is
scaled, and rubbing it thoroughly with a handful of salt;
draw the intestines from the gills, and then again wash the
fish in cold water ; have ready a frying-kettle half full of fat
over the fire, and a plateful of Indian meal✪ Fried Blackfish seasoned with
salt and pepper ; cut the fish across in slices about an inch
thick, trim off the fins and tail, roll the slices in the meal,
and then fry them brown in the hot fat ; when the fish is
done, take it out of the fat'with a skimmer; lay it on brown
paper for a moment to free it from grease, and then serve it
hot. A lemon, cut in quarters, makes a good garnish foi
fried fish.
206 PRACTICAL AMERICAN COOKERY.
LARDED FISB.
Sometimes fish are larded for baking, as shown in the en-
graving in the chapter on Carving. A large piece of the
skin is removed from the back of the fish, and lardoons are
inserted as directed in the recipe for lax&mg fricandeaux of
veal ; the fish is sometimes stuffed, and generally served
with a brown mushroom sauce. The lardoons are pro-
tected by buttered paper until the fish is nearly done ; then
the paper is removed to permit them to brown ; the larded
fish is served hot.
FRIED COD AND HADDOCK. ✪ Fried Cod and Haddock
Page 118 · 4 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
WHITE SAUCE.
For a quart of white sauce, stir together over the fire two tablespoonfuls each of butter and flour until they begin to bubble ; then gradually stir in a quart of boiling water, and a palatable seasoning of salt and white pepper; stir the sauce until it boils, and then serve it. Substituting milk or cream for part of the boiling water makes cream sauce. Usually a very little nutmeg is employed in the seasoning of cream sauce.
BOILED PIKE WITH CAPER SAUCE.
Thoroughly clean a pike, drawing the intestines from a small cut near the gills to avoid splitting the fish ; fasten the
head and tail of the fish together so that it forms a circle, and then lay it on the drainer of a fish-kettle, or tie it in a cloth if it is to be boiled in an ordinary saucepan \ cover the fish with cold water, add half a cupful each of salt and vinegar, place the kettle over the fire, and boil the fish gently until a fin can be easily pulled out ; then dish it without breaking it, and serve it with a bowl of caper sauce, which is to be made while the fish is being boiled.
CAPER SAUCE.
Make a pint of white sauce, and let it boil for two minutes ; chop two tablespoonfuls of capers a few times, or use them whole ; after the sauce has boiled, add the capers, together with a palatable seasoning of salt and white pepper, and then use the sauce.
PIKE.
Pike is one of the best fish for frying in slices. It is also excellent when broiled.
PICKEREL.
Pickerel may be cooked like pike, by boiling, frying, broiling, or baking.
FRIED BLACKFISH.
Clean the blackfish by putting it into cold water after it is scaled, and rubbing it thoroughly with a handful of salt; draw the intestines from the gills, and then again wash the fish in cold water ; have ready a frying-kettle half full of fat over the fire, and a plateful of Indian meal seasoned with salt and pepper ; cut the fish across in slices about an inch thick, trim off the fins and tail, roll the slices in the meal, and then fry them brown in the hot fat ; when the fish is done, take it out of the fat'with a skimmer; lay it on brown paper for a moment to free it from grease, and then serve it hot. A lemon, cut in quarters, makes a good garnish foi fried fish.
LARDED FISH.
Sometimes fish are larded for baking, as shown in the engraving in the chapter on Carving. A large piece of the skin is removed from the back of the fish, and lardoons are inserted as directed in the recipe for larding fricandeau of veal ; the fish is sometimes stuffed, and generally served with a brown mushroom sauce. The lardoons are protected by buttered paper until the fish is nearly done ; then the paper is removed to permit them to brown ; the larded fish is served hot.
FRIED COD AND HADDOCK.
Records on this page
White SauceCaper SauceFried BlackfishFried Cod and Haddock