served ; let the eels and mushrooms cook together for about twenty minutes, or until t>oth
are tender, and then serve them hot. A glass of wine may be added just before serving,
if its flavor is desired.
FRIED EELS.
Prepare as for stewing; roll in flour, and fry, in hot lard or dripping, to a light brown.
BROILED HALIBUT WITH MAITRE D'HOTEL
Butter both sides of the broiler. Season the slices of halibut with salt and pepper,
place them in the broiler and cook over clear coals for twenty minutes, turning frequently.
Place on a hot dish, and spread on them the sauce, using one spoonful to each pound.
Garnish with parsley✪ Broiled Halibut with Maitre d'Hotel.
A LA MAITRE D'HOTEL.
Put in a small bowl a quarter of a pound of fresh butter, a saltspoon of salt, the same
of pepper, two of chopped parsley, the juice of a small lemon or the same quantity of
white vinegar, and a very little cayenne✪ A La Maitre D'Hotel. Mix all together and keep in a cool place.
This is a good sauce with broiled 'kidneys, or with broiled meats of any kind.
BROILED SALT MACKEREL WITH BUTTER SAUCE.
Soak a salt mackerel overflight, laying it in plenty of cold water, with the skin upper-
most, so that the salt may fall to the bottom of the water after it is disengaged from the
fish. In the morning trim off the tail, fins and point of the head ; dry the mackerel, put
it between the bars of a double-wire gridiron, well buttered to prevent sticking, and brown
the fish over a hot fire; while it is being browned boil some potatoes, as directed in the
following recipe, and make a butter sauce; when the potatoes and sauce are ready, serve
them separately in hot dishes, and serve the fish with some slices of lemon, or a few sprigs
of parsley✪ Broiled Salt Mackerel with Butter Sauce or water-cresses, on the dish, as a garnish.
BUTTER SAUCE FOR BROILED MACKEREL.
Put in a saucepan over the fire a tablespoon each of butter and flour, and then stir
them until they bubble; then gradually stir in a pint of boiling water, and when the sauce
is smooth season it with a level teaspoon of salt, quarter of a saltspoon of white pepper,
,and a tablespoon of chopped parsley or capers, if either is available; after the sauce has
jboiled for two minutes, add to it three tablespoons of butter cut in small pieces, and stir
the sauce until the butter is melted ; do not allow the sauce to boil after the butter is
added ; when the butter is melted put in the juice of half a lemon✪ Butter Sauce for Broiled Mackerel, and serve the sauce at
once with the fish.
BROILED TROUT WITH BROWN GRAVY.
After a large trout has been scaled, split it down the back, dress it, wash it in cold
water, dry it with a clean towel, lay it between the bars of a well-buttered double-wire grid-
iron, and broil it over a quick fire; while the fish is being cooked, stir .together over the
FISH. 87
fire a tablespoon each of butter and flour until they begin to brown; then gradually stif
in a pint of boiling water, a tablespoon of any highly seasoned pickle chopped very fine,
a level teaspoon of salt, and a quarter of a saltspoon of pepper; when the sauce boils it is
ready to use; pour a little of it on a hot platter to receive the fish, and serve the rest in a
sauce-bowl ; when the trout is done transfer it without breaking to the platter containing
the sauce, and serve it hot.
BROOK TROUT WITH NEW POTATOES.
Page 76 · 8 recipe records on this page
Presented as published in 1891. 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
served ; let the eels and mushrooms cook together for about twenty minutes, or until both are tender, and then serve them hot. A glass of wine may be added just before serving, if its flavor is desired.
FRIED EELS. Prepare as for stewing; roll in flour, and fry, in hot lard or dripping, to a light brown.
BROILED HALIBUT WITH MAITRE D'HOTEL Butter both sides of the broiler. Season the slices of halibut with salt and pepper,
place them in the broiler and cook over clear coals for twenty minutes, turning frequently.
Place on a hot dish, and spread on them the sauce, using one spoonful to each pound.
Garnish with parsley.
A LA MAITRE D'HOTEL. Put in a small bowl a quarter of a pound of fresh butter, a saltspoon of salt, the same
of pepper, two of chopped parsley, the juice of a small lemon or the same quantity of
white vinegar, and a very little cayenne. Mix all together and keep in a cool place.
This is a good sauce with broiled 'kidneys, or with broiled meats of any kind.
BROILED SALT MACKEREL WITH BUTTER SAUCE.
Soak a salt mackerel overflight, laying it in plenty of cold water, with the skin uppermost, so that the salt may fall to the bottom of the water after it is disengaged from the fish. In the morning trim off the tail, fins and point of the head ; dry the mackerel, put it between the bars of a double-wire gridiron, well buttered to prevent sticking, and brown the fish over a hot fire; while it is being browned boil some potatoes, as directed in the following recipe, and make a butter sauce; when the potatoes and sauce are ready, serve them separately in hot dishes, and serve the fish with some slices of lemon, or a few sprigs of parsley or water-cresses, on the dish, as a garnish.
BUTTER SAUCE FOR BROILED MACKEREL.
Put in a saucepan over the fire a tablespoon each of butter and flour, and then stir them until they bubble; then gradually stir in a pint of boiling water, and when the sauce is smooth season it with a level teaspoon of salt, quarter of a saltspoon of white pepper, ,and a tablespoon of chopped parsley or capers, if either is available; after the sauce has jboiled for two minutes, add to it three tablespoons of butter cut in small pieces, and stir the sauce until the butter is melted ; do not allow the sauce to boil after the butter is added ; when the butter is melted put in the juice of half a lemon, and serve the sauce at once with the fish.
BROILED TROUT WITH BROWN GRAVY.
After a large trout has been scaled, split it down the back, dress it, wash it in cold water, dry it with a clean towel, lay it between the bars of a well-buttered double-wire gridiron, and broil it over a quick fire; while the fish is being cooked, stir .together over the
fire a tablespoon each of butter and flour until they begin to brown; then gradually stir in a pint of boiling water, a tablespoon of any highly seasoned pickle chopped very fine, a level teaspoon of salt, and a quarter of a saltspoon of pepper; when the sauce boils it is ready to use; pour a little of it on a hot platter to receive the fish, and serve the rest in a sauce-bowl ; when the trout is done transfer it without breaking to the platter containing the sauce, and serve it hot.
BROOK TROUT WITH NEW POTATOES.
Records on this page
Broiled Halibut with Maitre d'HotelFried EelsA La Maitre D'HotelBroiled Salt Mackerel with Butter SauceButter Sauce for Broiled MackerelBrook Trout with New PotatoesBroiled Trout with Brown GravyBroiled Shad