To bone a fish of this sort, use a very sharp knife.
The fish should have been scaled, but not cleaned or cut
FISR. 137
open. Make a cut down the back from head to tail.
Now, holding the knife pressed close to the bone, cut
carefully till the fish is free on one side ; then turn, and cut
away the other. To skin, take half the fish at a time
firmly in one hand ; hold the blade of the knife flat as in
boning, and run it slowly between skin and flesh. Cut
the fish in small diamond- shaped pieces ; egg, crumb, and
put into shape with the knife ; and then fry. The operation
is less troublesome than it sounds, and the result most
satisfactory.
The bones and trimmings remaining can either be
stewed in a pint of water till done, adding half a tea-
spoonful of salt, a saltspoonful of pepper, and a table-
spoonful of catchup ; straining the gravy off, and thicken-
ing with one heaping teaspoonful of flour dissolved in a
little cold water: or they can be broiled. For broiled
bones, mix one saltspoonful of mustard, as much cayenne
as could be taken up on the point of a penknife, a salt-
spoonful of salt, and a tablespoonful of vinegar. A
tablespoonful of olive-oil may be added, if liked. Lay
the bone in this, turning it till all is absorbed ; broil over
a quick fire^ and serve very Jiot.
Fish may also be fried in batter (p. 182), or these pieces,
ovjllets, may be laid on a buttered dish ; a simple drawn
butter or cream sauce (p. 182) poured over them ; the
whole covered with rolled bread or cracker- crumbs, dotted
with bits of butter, and baked half an hour. A cup of
canned mushrooms is often added.
To STEW Fish.
Any fresh- water fish is good, cooked in this way ; cat-
fish which have been soaked in salted water, to take away
138 FISH.
the muddy taste, being especially nice. Cut the fish in
small pieces. Boil two sliced onions in a cup of water.
Pour off this water ; add another cup, and two tablespoon-
fuls of wine, a saltspoonful of pepper, and salt to taste
(about half a teaspoonf ul) . Put in the fish, and cook
for twenty minutes. Thicken the gravy with a heaping
teaspoonful of flour, rubbed to a cream with a teaspoonful
of butter✪ To Stew Fish. If wine is not used, add a sprig of chopped
parsley and the juice of half a lemon.
These methods will be found sufficient for all fresh fish,
no other special rules being necessary. Experience and
individual taste will guide their application. If the fish
is oily, as in the case of mackerel or herring, broiling
will always be better than frying. If fried, let it be with
very little fat, as then- own oil will furnish part.
Page 69 · 1 recipe record on this page
Presented as published in 1881. 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
To bone a fish of this sort, use a very sharp knife. The fish should have been scaled, but not cleaned or cut7
open. Make a cut down the back from head to tail. Now, holding the knife pressed close to the bone, cut carefully till the fish is free on one side ; then turn, and cut away the other. To skin, take half the fish at a time firmly in one hand ; hold the blade of the knife flat as in boning, and run it slowly between skin and flesh. Cut the fish in small diamond- shaped pieces ; egg, crumb, and put into shape with the knife ; and then fry. The operation is less troublesome than it sounds, and the result most satisfactory.
The bones and trimmings remaining can either be stewed in a pint of water till done, adding half a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of catchup ; straining the gravy off, and thickening with one heaping teaspoonful of flour dissolved in a little cold water: or they can be broiled. For broiled bones, mix one saltspoonful of mustard, as much cayenne as could be taken up on the point of a penknife, a saltspoonful of salt, and a tablespoonful of vinegar. A tablespoonful of olive-oil may be added, if liked. Lay the bone in this, turning it till all is absorbed ; broil over a quick fire, and serve very hot.
Fish may also be fried in batter (p. 182), or these pieces, or fillets, may be laid on a buttered dish ; a simple drawn butter or cream sauce (p. 182) poured over them ; the whole covered with rolled bread or cracker- crumbs, dotted with bits of butter, and baked half an hour. A cup of canned mushrooms is often added.
To STEW Fish. Any fresh- water fish is good, cooked in this way ; catfish which have been soaked in salted water, to take away
the muddy taste, being especially nice. Cut the fish in small pieces. Boil two sliced onions in a cup of water. Pour off this water ; add another cup, and two tablespoonfuls of wine, a saltspoonful of pepper, and salt to taste (about half a teaspoonf ul) . Put in the fish, and cook for twenty minutes. Thicken the gravy with a heaping teaspoonful of flour, rubbed to a cream with a teaspoonful of butter. If wine is not used, add a sprig of chopped parsley and the juice of half a lemon.
These methods will be found sufficient for all fresh fish, no other special rules being necessary. Experience and individual taste will guide their application. If the fish is oily, as in the case of mackerel or herring, broiling will always be better than frying. If fried, let it be with very little fat, as then- own oil will furnish part.
Records on this page
To Stew Fish