Broiling fish sounds simple, but under this head there
are a few toothsome recipes not to be despised. Let a
good cut of seer be divided into nice cutlets. Parboil
them in the morning, and set them to marinade all day in
salad oil, minced shallot, parsley, vinegar, a clove of garlic,
a few whole pepper corns, and a little lime peel. Take
them out, wrap them with the shallot, &c., in well-oiled
papers, broil over a fast clear fire, and serve with a nice
sharp brown sauce like sauce Robert. Take care that the
bars of your grid-iron are well oiled, for they are apt to
burn delicate morsels like fillets of fish en papillotes.
Fish of fairly good size can be roasted " a la hroclie^
The method is recommended for mullet, murrel, and all
fish whose shape adapts itself, as it were, to the spit.
Stuff the fish, wrap it in oiled paper, tie it to the spit, and
baste continually with melted butter and white wine.
Remove the paper before serving.
The Bouillabaisse may be attempted at Madras with a
result sufiiciently satisfactory to warrant my being bold
enough to record a simple recipe for it, adapted from that
of the " G. C." as follows :—
REGARDING OUR FISH. 59
Take any sort of small fish, sucli as small pomfret,
whitings, soles, mullets, or robal, — the greater the variety
the better, — and for two pounds of mixed fish, slice up two
Bombay onions, two fairly large tomatoes emptied of their
seeds and cut into quarters, and one carrot ; prepare a
couple of slices of lime with the pithy skin cut off, a bag
containing six cloves, a dozen pepper corns, a clove of
garlic, and the peel of a lime pared as finely as possible ; a
salt-spoonful of saffron, a tea-spoonful of salt, and one pod
of capsicum sliced, will also be wanted : put the whole into
a stew-pan, and add to it a wine-glass of salad oil, one of
chablis, and a pint and a half of cold water, boil for about
half an hour, and, just before serving, add a heaped up
table-spoonful of freshly-chopped curled parsley✪ Bouillabaisse. The
parsley is absolutely indispensable. Serve the fish, in a
deep dish, with some of the broth round it, sending up the
rest of the broth first, poured boiling hot over some slices
of stale bread. Remove the bag of condiments, of course,
before serving the houillahaisse. The dish will not be as
good, to be sure, as that which some of my readers may
have enjoyed in the south of France, but if the ingi^edients
I have named be used without any omissions, a very fair
imitation will certainly be produced.
Having thus sketched the various ways of preparing fish
for the table, I must request my readers to note the
recipes I have given in my detailed menus, remembering
that my object has been to suggest dishes, which, in my
humble opinion, will be found more pleasing than the
ordinary plainly boiled lumps of fish, which, with the
stereotyped concomitants, I have so strenuously condemned
too often greet the diner out in Madras.
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OIEI^A^IRTEXe -XTIII.
Hints about Entrees.
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Page 34 · 1 recipe record 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
Broiling fish sounds simple, but under this head there are a few toothsome recipes not to be despised. Let a good cut of seer be divided into nice cutlets. Parboil them in the morning, and set them to marinade all day in salad oil, minced shallot, parsley, vinegar, a clove of garlic, a few whole pepper corns, and a little lime peel. Take them out, wrap them with the shallot, &c., in well-oiled papers, broil over a fast clear fire, and serve with a nice sharp brown sauce like sauce Robert. Take care that the bars of your grid-iron are well oiled, for they are apt to burn delicate morsels like fillets of fish en papillotes.
Fish of fairly good size can be roasted " a la hroclie^ The method is recommended for mullet, murrel, and all fish whose shape adapts itself, as it were, to the spit. Stuff the fish, wrap it in oiled paper, tie it to the spit, and baste continually with melted butter and white wine. Remove the paper before serving.
The Bouillabaisse may be attempted at Madras with a result sufiiciently satisfactory to warrant my being bold enough to record a simple recipe for it, adapted from that of the " G. C." as follows :—
Take any sort of small fish, sucli as small pomfret, whitings, soles, mullets, or robal, — the greater the variety the better, — and for two pounds of mixed fish, slice up two Bombay onions, two fairly large tomatoes emptied of their seeds and cut into quarters, and one carrot ; prepare a couple of slices of lime with the pithy skin cut off, a bag containing six cloves, a dozen pepper corns, a clove of garlic, and the peel of a lime pared as finely as possible ; a salt-spoonful of saffron, a tea-spoonful of salt, and one pod of capsicum sliced, will also be wanted : put the whole into a stew-pan, and add to it a wine-glass of salad oil, one of chablis, and a pint and a half of cold water, boil for about half an hour, and, just before serving, add a heaped up table-spoonful of freshly-chopped curled parsley. The parsley is absolutely indispensable. Serve the fish, in a deep dish, with some of the broth round it, sending up the rest of the broth first, poured boiling hot over some slices of stale bread. Remove the bag of condiments, of course, before serving the bouillabaisse. The dish will not be as good, to be sure, as that which some of my readers may have enjoyed in the south of France, but if the ingredients I have named be used without any omissions, a very fair imitation will certainly be produced.
Having thus sketched the various ways of preparing fish for the table, I must request my readers to note the recipes I have given in my detailed menus, remembering that my object has been to suggest dishes, which, in my humble opinion, will be found more pleasing than the ordinary plainly boiled lumps of fish, which, with the stereotyped concomitants, I have so strenuously condemned too often greet the diner out in Madras.
w^^^
iMlM
^^p:ii
i-?i?N^i^
kmm
^^^>^:|
OIEI^A^IRTEXe -XTIII.
Hints about Entrees.
9^t^>^
Records on this page
Bouillabaisse