butter, bind with white of egg✪ Fish Cakes, and
fry in butter till light brown. When
the gravy has been strained, put it,
with the cake, into a stewpan, cover
close, and stew gently for a quarter
of an hour. While the cake is being
fried turn a plate over it. Time,
eight to ten minutes to fry.
Fish Chowder. — Fry seven slices
of pork for a haddock weighing 5
or 6 lbs. Then fry in the fat two
good-sized onions. Pare and slice
ten potatoes. Cut the haddock into
pieces about the right size for serving.
Put into an iron pot a layer of fish,
then one of potatoes, sprinkle over this
some of the onion (sliced), some pep-
per, salt, and a little flour, one or two
slices of pork, then another layer of
fish, potatoes, etc., until all has been
used. Pour in the fat, cover the whole
with boiling water, and cook from
twenty minutes to half an hour,
according to the thickness of the
fish. About ten minutes before serv-
ing split ten hard crackers, dip them
in cold water, and add them to the
chowder with about a pint of milk✪ Fish Chowder.
If this recipe is used for cooking in
the open air — chowder-making being
a favorite amusement in some places
— the pork can be fried in the iron
pot. See also Bouilleabaisse.
Fish, Coquilles of. — Take cold
boiled fish and pick free of bones and
skin ; break into small pieces ; p\it into
a saucepan, with salt and pepper to
season. To every pint add a table-
spoonful of thick cream, half a pint of
boiling water, a table-spoonful of but-
ter rolled in flour, and a teaspoonful
of anchovy sauce. Stir over the fire
until well heated. Butter some shells,
sprinkle with fried bread-crumbs, fill
with the mixture. Cover the top with
fried crumbs, and set in the oven to
heat. Serve on a napkin.
Another way : — Take a large scal-
lop shell or a silver shell made for
the purpose. Fill two-thirds of the
space of the dish with cold fish well
picked to small bits — cod, halibut, or
sea-bass to be preferred. Cover with
Fish a la Crfeme
FISH
Fish a la Paris
tartar sauce in which is a suggestion
of onion. Cover it well and mix some
of it ; then fill the other third of the
shell with any cold vegetables — pota-
to, carrot, and green pease — and cover
that with the same sauce. It should
be heated through very hot and served
at once. The fish must be well and
highly seasoned.
Fish a la Creme. — Put a pint of
sweet milk on to boil. Rub I oz. of
butter and two table-spoonfuls of corn-
starch together and stir in the boiling
milk. Add a teaspoonful of onion-
juice, a little chopped parsley, and
pounded mace. Let boil two or three
minutes. Add the beaten yolks of
two eggs✪ Fish a la Creme. Take from the fire and
strain. Season with salt and pepper.
Put a layer of this sauce in th§ bottom
of a deep baking-dish, then a thick
layer of cold boiled or baked fish,
chopped fine, then another layer of
sauce and more fish, until the dish is
full. Put the sauce on top, sprinkle
over it grated bread-crumbs, and set
it in the oven to brown. Serve in the
dish in which it was cooked.
Page 130 · 4 recipe records on this page
Presented as published in 1902. 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
butter, bind with white of egg, and fry in butter till light brown. When the gravy has been strained, put it, with the cake, into a stewpan, cover close, and stew gently for a quarter of an hour. While the cake is being fried turn a plate over it. Time, eight to ten minutes to fry.
Fish Chowder. — Fry seven slices of pork for a haddock weighing 5 or 6 lbs. Then fry in the fat two good-sized onions. Pare and slice ten potatoes. Cut the haddock into pieces about the right size for serving. Put into an iron pot a layer of fish, then one of potatoes, sprinkle over this some of the onion (sliced), some pepper, salt, and a little flour, one or two slices of pork, then another layer of fish, potatoes, etc., until all has been used. Pour in the fat, cover the whole with boiling water, and cook from twenty minutes to half an hour, according to the thickness of the fish. About ten minutes before serving split ten hard crackers, dip them in cold water, and add them to the chowder with about a pint of milk. If this recipe is used for cooking in the open air — chowder-making being a favorite amusement in some places — the pork can be fried in the iron pot. See also Bouilleabaisse.
Fish, Coquilles of. — Take cold boiled fish and pick free of bones and skin ; break into small pieces ; put into a saucepan, with salt and pepper to season. To every pint add a tablespoonful of thick cream, half a pint of boiling water, a table-spoonful of butter rolled in flour, and a teaspoonful of anchovy sauce. Stir over the fire until well heated. Butter some shells, sprinkle with fried bread-crumbs, fill with the mixture. Cover the top with fried crumbs, and set in the oven to heat. Serve on a napkin.
Another way : — Take a large scallop shell or a silver shell made for the purpose. Fill two-thirds of the space of the dish with cold fish well picked to small bits — cod, halibut, or sea-bass to be preferred. Cover with
Fish a la Crfeme
Fish a la Paris
tartar sauce in which is a suggestion of onion. Cover it well and mix some of it ; then fill the other third of the shell with any cold vegetables — potato, carrot, and green pease — and cover that with the same sauce. It should be heated through very hot and served at once. The fish must be well and highly seasoned.
Fish a la Creme. — Put a pint of sweet milk on to boil. Rub I oz. of butter and two table-spoonfuls of cornstarch together and stir in the boiling milk. Add a teaspoonful of onionjuice, a little chopped parsley, and pounded mace. Let boil two or three minutes. Add the beaten yolks of two eggs. Take from the fire and strain. Season with salt and pepper. Put a layer of this sauce in the bottom of a deep baking-dish, then a thick layer of cold boiled or baked fish, chopped fine, then another layer of sauce and more fish, until the dish is full. Put the sauce on top, sprinkle over it grated bread-crumbs, and set it in the oven to brown. Serve in the dish in which it was cooked.
Records on this page
Fish, Coquilles ofFish CakesFish ChowderFish a la Creme