Where founds etc. — A spiny-rayed fish, of the genus Otolithus^ resembling the perch ; the common weakfish is from 1 to 2 feet long. This was formerly one of the most common marine fishes in Vineyard and Long Island Sounds, but is now less abundant ; it has been taken in the Gulf of St. Lawrence and the Oulf of Mexico ; it often accompanies the bass. Fish ik la Bothsehlld. — Take either weakfish or carp ; choose a fish of 2Vs pounds, remove head and tail, cut the fish into 6 pieces, lay on a dish, sprinkle over 1 tablespoonful salt✪ Bed Snapper Stuffed and Baked, let stand 30 min- WBAKFISH. 211 utee ; then place in a saucepan, cover with ly, pint water, Yg pint white vinegar, 2 fine-cut onions, 1 bay leaf, 3 cloves, 8 whole pep- pers, 1 blade of mace, a handful of seedless raisins, small stick of oixinamon, and Yt lemon cut into lengths or slices and freed from the pits ; as soon as it begins to boil draw the saucepan to side of stove and let simmer till done ; then carefully remove to a warm dish. Mix lYt tablespoonf ul butter with lYt tablespoonf ul flour, add it to the fish broth, add 1 tablespoonf ul sugar, stir and cook 5 min- utes ; then strain into a clean saucepan ; return some of the raisins to the sauce, and pour it over the fish ; serve with potato dumplings or potato croquettes. Fish h la Polonaise. — Procure a weakflsh weighing 2Yt pounds, clean, wash, and cut it into 6 pieces; sprinkle over 1 tablespoonf ul salt, lay on a dish and pour over Yt cup vinegar ; let stand Yi l^<>u^ y ^^^^ place the fish with the vinegar in a saucepan, cover with water, add 1 onion, 6 whole peppers, and a bouquet, and set the saucepan over the fire ; as soon as it commences to boil draw to side of stove, and let simmer till done, which will take about 10 minutes. Melt 1 tablespoonful butter in a saucepan, add 1 table- spoonful flour, stir for a few minutes ; add 1 pint of the fish water, 1 teaspoonful ground ginger, cook 5 minutes ; remove the fish to a warm dish, and strain the gravy over it Carp or bluefish may be prepared in the same way. Baked Fish & la Bachel. — Procure a fish of 3 pounds, either weakfish, carp, or bluefish, clean and cut into 3-inch pieces, sea- son with 1 tablespoonful salt, and let stand 30 minutes. Chop fine 2 good-sized white onions and cut Ys lemon into slices, remov- ing pits; butter a pudding dish large enough to receive the fish; pat in a layer of the fish pieces, sprinkle over some of the onions, add 1 tablespoonful butter in small pieces and 1 teaspoonful cara- way seeds ; continue in this way in altiCmate layers until all is used, pour over sufiicieht vinegar to nearly cover ; then bake in oven till done (about 40 minutes), and serve in the same dish. 212 3£A FOOD, Eto. ✪ Perch Fried

AI-modernized reading of the original text

Where founds etc. — A spiny-rayed fish, of the genus Otolithus^ resembling the perch ; the common weakfish is from 1 to 2 feet long. This was formerly one of the most common marine fishes in Vineyard and Long Island Sounds, but is now less abundant ; it has been taken in the Gulf of St. Lawrence and the Oulf of Mexico ; it often accompanies the bass. Fish à la Rothschild. — Take either weakfish or carp ; choose a fish of 2Vs pounds, remove head and tail, cut the fish into 6 pieces, lay on a dish, sprinkle over 1 tablespoonful salt, let stand 30 min- WEAKFISH. 211 utes; then place in a saucepan, cover with ly, pint water, Yg pint white vinegar, 2 fine-cut onions, 1 bay leaf, 3 cloves, 8 whole peppers, 1 blade of mace, a handful of seedless raisins, small stick of cinnamon, and Yt lemon cut into lengths or slices and freed from the pits ; as soon as it begins to boil draw the saucepan to side of stove and let simmer till done ; then carefully remove to a warm dish. Mix lYt tablespoonf ul butter with lYt tablespoonf ul flour, add it to the fish broth, add 1 tablespoonf ul sugar, stir and cook 5 minutes ; then strain into a clean saucepan ; return some of the raisins to the sauce, and pour it over the fish ; serve with potato dumplings or potato croquettes. Fish à la Polonaise. — Procure a weakflsh weighing 2Yt pounds, clean, wash, and cut it into 6 pieces; sprinkle over 1 tablespoonf ul salt, lay on a dish and pour over Yt cup vinegar ; let stand 1/2 hour place the fish with the vinegar in a saucepan, cover with water, add 1 onion, 6 whole peppers, and a bouquet, and set the saucepan over the fire ; as soon as it commences to boil draw to side of stove, and let simmer till done, which will take about 10 minutes. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir for a few minutes ; add 1 pint of the fish water, 1 teaspoonful ground ginger, cook 5 minutes ; remove the fish to a warm dish, and strain the gravy over it Carp or bluefish may be prepared in the same way. Baked Fish à la Rachel. — Procure a fish of 3 pounds, either weakfish, carp, or bluefish, clean and cut into 3-inch pieces, season with 1 tablespoonful salt, and let stand 30 minutes. Chop fine 2 good-sized white onions and cut Ys lemon into slices, removing pits; butter a pudding dish large enough to receive the fish; pat in a layer of the fish pieces, sprinkle over some of the onions, add 1 tablespoonful butter in small pieces and 1 teaspoonful caraway seeds ; continue in this way in alternate layers until all is used, pour over sufficient vinegar to nearly cover ; then bake in oven till done (about 40 minutes), and serve in the same dish. 212 3£A FOOD, Eto.

Records on this page

Bed Snapper Stuffed and BakedWhitebait à la Tartare AllemandeFish à la BothschildFish à la PolonaisePerch FriedPerch Broiled a l'AméricainePerch a la Maitre d'HôtelBaked Fish & la Bachel

European and American cuisine