Scrape or rub the skin from a quart of small new potatoes of even size, boil them until
tender in salted boiling water, and then drain them and put them into the following sauce
while the trout are being cooked ; to make the sauce, put over the fire a tablespoon each of
butter and flour, and stir them until they are smoothly blended ; then gradually stir in a
pint of milk, a level teaspoon of salt, and a palatable seasoning of white pepper, and let
the sauce boil before putting the potatoes into it; after the potatoes and sauce are put
over the fire, wash a dozen small trout in cold, salted water, and dry them on a clean towel;
rub a frying-pan with a cut onion, put into it two tablespoons of butter✪ Brook Trout with New Potatoes and one each of
chopped parsley and green herb in season; set the pan over the fire, and when the butter
is hot, put the trout, season them with salt and pepper, and shake the pan often enough
to keep the trout from burning; when the trout are done serve them hot with the dish of
stewed new potatoes.
BROILED SHAD.
After a shad has been cleaned and washed in cold water, wipe it with a clean cloth,
put it between the bars of a double-wire gridiron, thickly buttered to prevent sticking, and
place the inside to the fire; as the fish browns moisten it with a little butter seasoned with
salt and pepper and cook it thoroughly on both sides; if the fish contains a roe, lay it in
cold salted water and cook it later, according to the directions given below. Mix together
cold a tablespoon each of finely-chopped parsley and butter, a saltspoon of salt, quarter
of a saltspoon of pepper, and a teaspoon of lemon juice, and use the mixture to spread
over the fish when it is cooked; or butter, salt and pepper can be used to season the shad.
If parsley or lemon is available, either or both may be used as a garnish.
STEAMED FISH.
Secure the tail of the fish in its mouth; lay it on a plate, and pour over it half a pint
of vinegar, season with pepper and salt✪ Steamed Fish; let it stand an hour in the refrigerator; then pour
off the vinegar, and put it in a steamer over boiling water; steam twenty minutes, or
longer if the fish is very large; when done, the meat parts easily from the bone; drain
well, and serve on a napkin, garnish with curled parsley; serve drawn butter in a boat.
CURRY OF SHAD ROE.
Boil a pair of roes in slightly salted water; arrange them on a dish, surrounded by a
border of boiled rice; pour over them a curry sauce✪ Curry of Shad Roe and serve.
HOME DISSERTATION^
RUSSIAN CAVIARE.
FISH ROE.
Caviare was considered a delicacy, by some in Shakespeare's time, but was not relished by most. Hence,
Hamlet says of a certain play, "'twas caviare to the general; but it was— as I icceived it, and otners,
whose judgments in such matters cried in the top of mine — an excellent play, well digested in the scenes, set
down with as much modesty as cunning. I remember one said there was no sallets in the lines to make the
matter savory, nor no matter in the phrase that might indict the author of affectation; but called it an honest
method, as wholesome as sweet, and by very much more handsome than fine."
Page 77 · 4 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
Scrape or rub the skin from a quart of small new potatoes of even size, boil them until tender in salted boiling water, and then drain them and put them into the following sauce while the trout are being cooked ; to make the sauce, put over the fire a tablespoon each of butter and flour, and stir them until they are smoothly blended ; then gradually stir in a pint of milk, a level teaspoon of salt, and a palatable seasoning of white pepper, and let the sauce boil before putting the potatoes into it; after the potatoes and sauce are put over the fire, wash a dozen small trout in cold, salted water, and dry them on a clean towel; rub a frying-pan with a cut onion, put into it two tablespoons of butter and one each of chopped parsley and green herb in season; set the pan over the fire, and when the butter is hot, put the trout, season them with salt and pepper, and shake the pan often enough to keep the trout from burning; when the trout are done serve them hot with the dish of stewed new potatoes.
BROILED SHAD.
After a shad has been cleaned and washed in cold water, wipe it with a clean cloth, put it between the bars of a double-wire gridiron, thickly buttered to prevent sticking, and place the inside to the fire; as the fish browns moisten it with a little butter seasoned with salt and pepper and cook it thoroughly on both sides; if the fish contains a roe, lay it in cold salted water and cook it later, according to the directions given below. Mix together cold a tablespoon each of finely-chopped parsley and butter, a saltspoon of salt, quarter of a saltspoon of pepper, and a teaspoon of lemon juice, and use the mixture to spread over the fish when it is cooked; or butter, salt and pepper can be used to season the shad. If parsley or lemon is available, either or both may be used as a garnish.
STEAMED FISH.
Secure the tail of the fish in its mouth; lay it on a plate, and pour over it half a pint of vinegar, season with pepper and salt; let it stand an hour in the refrigerator; then pour off the vinegar, and put it in a steamer over boiling water; steam twenty minutes, or longer if the fish is very large; when done, the meat parts easily from the bone; drain well, and serve on a napkin, garnish with curled parsley; serve drawn butter in a boat.
CURRY OF SHAD ROE.
Boil a pair of roes in slightly salted water; arrange them on a dish, surrounded by a border of boiled rice; pour over them a curry sauce and serve.
RUSSIAN CAVIARE.
FISH ROE.
Caviare was considered a delicacy, by some in Shakespeare's time, but was not relished by most. Hence, Hamlet says of a certain play, "'twas caviare to the general; but it was— as I icceived it, and otners, whose judgments in such matters cried in the top of mine — an excellent play, well digested in the scenes, set down with as much modesty as cunning. I remember one said there was no sallets in the lines to make the matter savory, nor no matter in the phrase that might indict the author of affectation; but called it an honest method, as wholesome as sweet, and by very much more handsome than fine."
Records on this page
Brook Trout with New PotatoesBroiled ShadSteamed FishCurry of Shad Roe