Escaloped Lobster. Cut the meat of a three pound
lobster into small pieces; melt two tablespoons butter
in a sauce pan, add two tablespoons flour, one-half tea-
spoon salt, one-half teaspoon pepper, few grains of
cayenne; when bubbling pour on slowly one pint hot
milk or one cup milk, and one cup hot white stock✪ Escaloped Lobster;
add the lobster and fill buttered ramequins with the
mixture; cover with buttered bread crumbs, bake until
brown.
Fillets of Halibut. Wipe and cut into strips one
and one-half pounds halibut, sprinkle with lemon juice,
salt and pepper, and lay a thin slice of onion on each
strip; cover and let stand one-half hour, then remove
the onion, dip the strips in melted butter✪ Fillets of Halibut, skewer into
shape; place on a plate, dredge with flour, and bake
two minutes in a hot oven. Serve with white sauce
made with three tablespoons of butter, and three of
flour.
Fish Balls. One pint bowlful of raw fish, two heap-
ing 'bowlfuls of pared potatoes, two eggs, butter the
size of an egg✪ Fish Balls^ a little pepper; pick the fish very fine,
and measure it lightly in the bowl; put potatoes into
FISH. 23
the boiler and the fish on top of them, cover with boil-
ing water and boil half hour; drain off all the water,
mash fish and potatoes together until fine and light;
then add the butter, pepper and egg well beaten; drop
from a spoon into boiling fat and cook until brown.
Fish Croquettes. One pint of any kind of cold
boiled fish, flake very fine, removing all bone and skin;
season well with salt, pepper and chopped onion; boil
one cup milk, add one tablespoon butter, thicken with
one tablespoon flour; mix with the fish and set aside
to cool; when cool shape and rub in fine crumbs of
bread or cracker, dip into- beaten egg, then roll again
in crumbs taking care that every part is covered; fry
in boiling fat and serve on a hot platter.
Lobster Croquettes. One pint of lobster meat cut
fine; season with one salt spoon salt, one of mustard,
little cayenne; moisten with one cup thick cream sauce,
cool and shape, roll in crumbs, egg and crumbs again,
and fry in smoking hot fat. Drain on paper.
Oyster and Clam Fritters. One and a half pints
milk, one and a quarter pounds flour, four eggs,
whites and yolks beaten separately, whites stirred in
last lightly; clams must be chopped small; oysters used
whole.
Oysters, i. Broiled. Roll each oyster in pounded
cracker, lay them on an oyster gridiron and broil each
side; make a gravy by pouring boiling water on butter
and adding salt to taste. Serve hot.
2. Roast. Put a quart of oysters in a basin with
their own liquor, and let boil three minutes; season
with a little salt, pepper and butter. Serve on buttered
toast.
24 FISH.
3. Scalloped. Four crackers, two tablespoons butter,
teaspoon pepper, one quart oysters; put a layer of
oysters with pepper and salt, then a layer of cracker
crumbs with butter, until the dish is full. Bake twenty
minutes.
Potted Shad. A white stone jar, and one on which
vineg^ar will have no effect is the first requisite; cut the
shad in pieces to fit in the jar, with a little salt, pepper
and whole cloves between each layer, then pour vine-
gar over the whole and cover tightly; cook slowly all
day in oven; serve when cold. If the vinegar is too
strong dilute it.
Salmon Croquettes. One pound can salmon, one cup
powdered cracker, one cup cream; salt and pepper,
and least touch of nutmeg; roll in cracker crumbs and
beaten Qgg, and again in cracker crumbs and fry.
MEATS.
" God sendeth and giveth both mouth and the meat.'* ✪ Potted Shad
Page 7 · 8 recipe records on this page
Presented as published in 1894. 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
Escaloped Lobster. Cut the meat of a three pound lobster into small pieces; melt two tablespoons butter in a sauce pan, add two tablespoons flour, one-half teaspoon salt, one-half teaspoon pepper, few grains of cayenne; when bubbling pour on slowly one pint hot milk or one cup milk, and one cup hot white stock; add the lobster and fill buttered ramequins with the mixture; cover with buttered bread crumbs, bake until brown.
Fillets of Halibut. Wipe and cut into strips one and one-half pounds halibut, sprinkle with lemon juice, salt and pepper, and lay a thin slice of onion on each strip; cover and let stand one-half hour, then remove the onion, dip the strips in melted butter, skewer into shape; place on a plate, dredge with flour, and bake two minutes in a hot oven. Serve with white sauce made with three tablespoons of butter, and three of flour.
Fish Balls. One pint bowlful of raw fish, two heaping 'bowlfuls of pared potatoes, two eggs, butter the size of an egg, a little pepper; pick the fish very fine, and measure it lightly in the bowl; put potatoes into
the boiler and the fish on top of them, cover with boiling water and boil half hour; drain off all the water, mash fish and potatoes together until fine and light; then add the butter, pepper and egg well beaten; drop from a spoon into boiling fat and cook until brown.
Fish Croquettes. One pint of any kind of cold boiled fish, flake very fine, removing all bone and skin; season well with salt, pepper and chopped onion; boil one cup milk, add one tablespoon butter, thicken with one tablespoon flour; mix with the fish and set aside to cool; when cool shape and rub in fine crumbs of bread or cracker, dip into beaten egg, then roll again in crumbs taking care that every part is covered; fry in boiling fat and serve on a hot platter.
Lobster Croquettes. One pint of lobster meat cut fine; season with one salt spoon salt, one of mustard, little cayenne; moisten with one cup thick cream sauce, cool and shape, roll in crumbs, egg and crumbs again, and fry in smoking hot fat. Drain on paper.
Oyster and Clam Fritters. One and a half pints milk, one and a quarter pounds flour, four eggs, whites and yolks beaten separately, whites stirred in last lightly; clams must be chopped small; oysters used whole.
Oysters, i. Broiled. Roll each oyster in pounded cracker, lay them on an oyster gridiron and broil each side; make a gravy by pouring boiling water on butter and adding salt to taste. Serve hot.
2. Roast. Put a quart of oysters in a basin with their own liquor, and let boil three minutes; season with a little salt, pepper and butter. Serve on buttered toast.
3. Scalloped. Four crackers, two tablespoons butter, teaspoon pepper, one quart oysters; put a layer of oysters with pepper and salt, then a layer of cracker crumbs with butter, until the dish is full. Bake twenty minutes.
Potted Shad. A white stone jar, and one on which vineg^ar will have no effect is the first requisite; cut the shad in pieces to fit in the jar, with a little salt, pepper and whole cloves between each layer, then pour vinegar over the whole and cover tightly; cook slowly all day in oven; serve when cold. If the vinegar is too strong dilute it.
Salmon Croquettes. One pound can salmon, one cup powdered cracker, one cup cream; salt and pepper, and least touch of nutmeg; roll in cracker crumbs and beaten Qgg, and again in cracker crumbs and fry.
" God sendeth and giveth both mouth and the meat.'*
Records on this page
Escaloped LobsterFillets of HalibutFish BallsPotted ShadFish CroquettesLobster CroquettesOyster and Clam FrittersSalmon Croquettes