A tBk weighing soTen or eight pounds will require an hour to
eook ; wieh the fish weU, lay it on % trivet in % fish-kettle, wiih
plenty of oold water and a tablespoonfiil of ealt ; simmer it slowly
te keep it from breaking ; when done, lift it ont on the trivet and
set it to drain ; then slip it off on to a hot iish-dlsh, and make a
saaoe of drawn batter, with ohopped paisley, or, if you prefer
it, egg-sanoe; poor a few spoonsful over the iiah and the
remainder in a sanee-boat.
•BockKsh.
A rook fish weighing seven or eight pounds will require half
an hour to boQ ; put it in eold water, with a teaspoonful of salt;
lay it on a trivet in a fish-kettle, simmer slowly, and when the
fish is done, lift it out on the trivet, set it to drain ; serve on a
hot dish, with egg-sauee— a little over the fish, the remainder in
a anuee-boat ; garnish the fish with sprigs of parsley.
*CodKah.
A fresh eod requires about the same time to eook as a roek
fish ; prooeed as above, always remembering to put the fish on
in odd water, suiKoient to eover it, and simmer slowly, or the
fish will break to pieoes ; serve with egg or oyster sauoe, and
garnish with parsley.
* Haddoek.
A haddoek of seven or eight pounds will require a little over
half an hour to boil ; lay it on a trivet in a fish-kettle and oover
with oold water ; throw in a tablespoonful of salt, and simmer
slowly, And serve with egg-sauooi drawn butter with little
M COOKEBT FROM BXPERIKNCB.
diopped panley in it| or ojBtor«iiioe ; gptfnidi ihe disk wikk
■prigB of pwaley.
•Baked Shad.
Wlien ft fish is to be bftked, it Bhonld be emptied thnnigli the
gills, ftnd the head left on it. When this is done, weah the tmk
perfectly eleftn, ftnd prepare a filling of finely-grated bread
enunbe, enffioient to fill it ; seaaon them with pepper and salti a
small onion chopped fine^ a tablespoonfiil of chopped paisley and
half a teaspoonfnl of sweet marjoram. Melt a piece of bntter
the siie of an egg, and ponr oyer the crombs, after they have
been well mixed with the seasoning \ stir together with a knife ;
beat np an egg and mix through it, and fill the fish ; lay it on a
triyet in a long dripping-pan, season it with pepper and salt and
dnst it lightly with flonr, and set it in a rather qnick oyen ;
when it begins to brown, baste it with batter and hot water
stirred together. A large shad will require an hour to bake.
Make a sauce of half a small teacup of tomato or mushroom
catoup, a glass of wine, the juice of a lemon and half a teacup
of boiling water ; thicken this with a teaspoonfnl of flour, mixed
in a yery little cold water ; giye a boil up. When you haye
dished the fish, if there is any drippings from it in the pan, add
it to the sauce, pour oyer the fish and senre with sprigs of paaley
fbr a garnish.
This fish is best fried. Select those of medium siie, weighing
about two pounds each. After scaling and emptying them,
wash them well in cold water; score them across the back; season
with pepper and salt, and dust them lightly with flour and lay
them across a large pan, in which you hftye reftdy hot lard or
drippings; fry them slowly, turning them when brown, and
serye them with a garnish of parsley.
Floundera.
Prepare as aboye; dip them in beaten egg; roll them in
cracker dust, seasoned with pepper and salt, and fry them
btown*
FISR. 11
* Froft Fiih or Smelti.
These fiBh require no emptying. Wftsh them oleaui wipe them
dry, dip them in beaten egg, then in oraoker dnst, and fry them
in boiling lard or beef drippings Season the oraoker with
pepper and salt
♦Stnrgeon.
Page 8
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
A fish weighing seven or eight pounds will require an hour to cook ; wash the fish well, lay it on a trivet in a fish-kettle, with plenty of cold water and a tablespoonful of salt ; simmer it slowly to keep it from breaking ; when done, lift it ont on the trivet and set it to drain ; then slip it off on to a hot fish-dish, and make a sauce of drawn butter, with chopped parsley, or, if you prefer it, egg-sauce; pour a few spoonfuls over the fish and the remainder in a sauce-boat.
•BockKsh.
A rock fish weighing seven or eight pounds will require half an hour to boil ; put it in cold water, with a teaspoonful of salt; lay it on a trivet in a fish-kettle, simmer slowly, and when the fish is done, lift it out on the trivet, set it to drain ; serve on a hot dish, with egg-sauce— a little over the fish, the remainder in a sauce-boat ; garnish the fish with sprigs of parsley.
*CodKah.
A fresh cod requires about the same time to cook as a rock fish ; proceed as above, always remembering to put the fish on in cold water, sufficient to cover it, and simmer slowly, or the fish will break to pieces ; serve with egg or oyster sauce, and garnish with parsley.
* Haddoek.
A haddock of seven or eight pounds will require a little over half an hour to boil ; lay it on a trivet in a fish-kettle and cover with cold water ; throw in a tablespoonful of salt, and simmer slowly, and serve with egg-sauce, drawn butter with little
M COOKEBT FROM BXPERIKNCB.
chopped parsley in it, or oyster sauce ; garnish the dish with sprigs of parsley.
•Baked Shad.
When a fish is to be baked, it should be emptied through the gills, and the head left on it. When this is done, wash the fish perfectly clean, fand prepare a filling of finely-grated bread crumbs, sufficient to fill it ; season them with pepper and salt, a small onion chopped fine, a tablespoonful of chopped parsley and half a teaspoonful of sweet marjoram. Melt a piece of butter the size of an egg, and pour over the crumbs, after they have been well mixed with the seasoning \ stir together with a knife ; beat up an egg and mix through it, and fill the fish ; lay it on a trivet in a long dripping-pan, season it with pepper and salt and dust it lightly with flour, and set it in a rather quick oven ; when it begins to brown, baste it with butter and hot water stirred together. A large shad will require an hour to bake. Make a sauce of half a small teacup of tomato or mushroom catsup, a glass of wine, the juice of a lemon and half a teacup of boiling water ; thicken this with a teaspoonful of flour, mixed in a very little cold water ; give a boil up. When you have dished the fish, if there is any drippings from it in the pan, add it to the sauce, pour over the fish and serve with sprigs of parsley for a garnish.
This fish is best fried. Select those of medium siie, weighing about two pounds each. After scaling and emptying them, wash them well in cold water; score them across the back; season with pepper and salt, and dust them lightly with flour and lay them across a large pan, in which you have ready hot lard or drippings; fry them slowly, turning them when brown, and serve them with a garnish of parsley.
Floundera.
Prepare as above; dip them in beaten egg; roll them in cracker dust, seasoned with pepper and salt, and fry them brown.
FISR. 11
* Froft Fiih or Smelti.
These fish require no emptying. Wash them clean, wipe them dry, dip them in beaten egg, then in cracker dust, and fry them in boiling lard or beef drippings. Season the cracker with pepper and salt.
♦Stnrgeon.