Prooare a haddoek weighing aboat six poands.; after it has
been cleaned and washed in several waters, pat it over the fire
in a fish-kettle with oold water and a tablespoonfol of salt, sim-
mer it slowly for half an hoar ; when the fish is done, remove
it from the water, drain it, then skin it, and teke oat all the
bones, picking the flakes of the fish apart ; melt in a saaoepan
a quarter of a pound of fresh butter, stir into this a toblespoonfui
of flour; when there are no lumps add a pint of cream, stir it
all the time until it thickens, but do not let it boil ; butter a
baking dish, season the fish with a little cayenne pepper, salt
and a very little powdered mace, and put it in the dish ; it
should be a deep one ; then pour the cream over it, and sprinkle
a tablespoonftil of grated chees✪ Tarbot a la Crèmee over the top, bake it half an
hour in a quick oven ; it should be a nice brown.
* Smoked Salmon.
Pour boiling water over the fish, and let it stend until cold)
then wash the fish and wipe it dry, put it on a gridiron over a
bright fire, turn it frequently to prevent it being dry ; when you
are sure it is cooked through, serve it on a hot dbh with plenty
of butter over it. Or put the fish in oold water over night,
wipe it dry, and proceed as above.
Smoked Herring.
Scald them, pull off the skin, and broil a few minutes over hoi
eoab, taming them once.
28 COOKER T FROM EXPERIENCE.
Fricasseed StnrgeoiL
Prooure a slice of sturgeon nearly an inch in thickness, pat il
in a stew-pan with boiling water sufficient to coyer it, and sim-
mer until tender ; then drain it and cut it in small pieces ; melt
in a sauce-pan butter the size of an egg, stir in it a teaspoonfol
of flour; add half a pint of cream, a heaping teaspoon of chopped
parsley, pepper and salt ; boil up and pour over the fish.
Fried Clams.
Open and cut fine fifty sand clams, drain off the liquor ] beat
two eggs very light, and add them to the clams with a little
chopped parsley, two spoonsftil of mil✪ Fried Clamsk, and pepper and salt to
your taste ; stir all well together, and dust in flour to make a
thin batter; drop a tablespoonful at a time in boiling lard.
* Anchovy Toast.
Out slices of bread half an inch thick, toast them evenly
brown, butter plentifully, and lay the anchovies on the slioci
lay another slice over them, put them in the oven fbr five
minutesi and serve.
MEATS
Semarks on Boaiting, Boiling, Ao.
In roasting or baking^ after the meats are properly prepared,
everything depends upon having a clear fire and a clean range
or stove. See that your ovens are free from ashes on top and
nnder them, and that the fire is well raked and made ap with
fresh coal.
Meat and poultry, when roasting, should he basted with the
drippings every fifteen or twenty minutes. If this is neglected,
the outside will be hard and stringy, and difficult to carve
without tearing the meat. All kinds of meat and poultry are
better fbr being kept for several days before cooking; a leg of
mutton may be hung in a cold dry place for a week in winter;
beef is preferred by most persons a little rare — ^a leg of mutton
the same ; but the loin of mutton, pork, veal, poultry and birds,
all require to be thoroughly cooked. Venison should be a little
rare; all kinds of fish should be thoroughly cooked, as nothing
is more unpalatable than underdone fish.
Meat for soup should always be put on the fire in cold water,
brought gradually to the boil, then skimmed and cooked slowly
•8 long as required, and the vessel kept covered closely.
Joints or poultry for the table should be put in boiling water,
and replenished irith the same. Fish should be put over the
fire in cold water, unless otherwise directed in the recipe for
eooking it.
MEATS. 81
Page 12 · 2 recipe records on this page
Presented as published in 1905. 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
Prepare a haddock weighing about six pounds.; after it has been cleaned and washed in several waters, put it over the fire in a fish-kettle with cold water and a tablespoonfol of salt, simmer it slowly for half an hour ; when the fish is done, remove it from the water, drain it, then skin it, and take out all the bones, picking the flakes of the fish apart ; melt in a saucepan a quarter of a pound of fresh butter, stir into this a tablespoonful of flour; when there are no lumps add a pint of cream, stir it all the time until it thickens, but do not let it boil ; butter a baking dish, season the fish with a little cayenne pepper, salt and a very little powdered mace, and put it in the dish ; it should be a deep one ; then pour the cream over it, and sprinkle a tablespoonful of grated cheese over the top, bake it half an hour in a quick oven ; it should be a nice brown.
* Smoked Salmon.
Pour boiling water over the fish, and let it stand until cold) then wash the fish and wipe it dry, put it on a gridiron over a bright fire, turn it frequently to prevent it being dry ; when you are sure it is cooked through, serve it on a hot dish with plenty of butter over it. Or put the fish in cold water over night, wipe it dry, and proceed as above.
Smoked Herring.
Scald them, pull off the skin, and broil a few minutes over hot coal, turning them once.
Fricasseed Sturgeon.
Procure a slice of sturgeon nearly an inch in thickness, put it in a stew-pan with boiling water sufficient to coyer it, and simmer until tender ; then drain it and cut it in small pieces ; melt in a sauce-pan butter the size of an egg, stir in it a teaspoonfol of flour; add half a pint of cream, a heaping teaspoon of chopped parsley, pepper and salt ; boil up and pour over the fish.
Fried Clams.
Open and cut fine fifty sand clams, drain off the liquor; beat two eggs very light, and add them to the clams with a little chopped parsley, two spoonfuls of milk, and pepper and salt to your taste ; stir all well together, and dust in flour to make a thin batter; drop a tablespoonful at a time in boiling lard.
* Anchovy Toast.
Cut slices of bread half an inch thick, toast them evenly brown, butter plentifully, and lay the anchovies on the slice; lay another slice over them, put them in the oven for five minutes; and serve.
Remarks on Roasting, Boiling, &c.
In roasting or baking, after the meats are properly prepared, everything depends upon having a clear fire and a clean range or stove. See that your ovens are free from ashes on top and under them, and that the fire is well raked and made up with fresh coal.
Meat and poultry, when roasting, should he basted with the drippings every fifteen or twenty minutes. If this is neglected, the outside will be hard and stringy, and difficult to carve without tearing the meat. All kinds of meat and poultry are better for being kept for several days before cooking; a leg of mutton may be hung in a cold dry place for a week in winter; beef is preferred by most persons a little rare — a leg of mutton the same ; but the loin of mutton, pork, veal, poultry and birds, all require to be thoroughly cooked. Venison should be a little rare; all kinds of fish should be thoroughly cooked, as nothing is more unpalatable than underdone fish.
Meat for soup should always be put on the fire in cold water, brought gradually to the boil, then skimmed and cooked slowly as long as required, and the vessel kept covered closely. Joints or poultry for the table should be put in boiling water, and replenished with the same. Fish should be put over the fire in cold water, unless otherwise directed in the recipe for cooking it.
Records on this page
Tarbot a la CrèmeFried Clams