Trout, pickerel or perch are usually rolled in corn-
meal and cooked with fat salt pork in a frying-pan.
Large trout may be baked.
Stuffing for Fish.
Mix one cup of coarse stale or dry crumbs, either bread
or cracker, with one-half teaspoon of salt, a little pepper,
and onion juice, and stir into one ounce of butter
melted. Moisten with about one-fourth cup of water✪ Stuffing for Fish.
Lemon juice, vinegar, chopped pickles, capers,
parsley, one or all, may be added to this stuffing.
For a dry crumbly stuffing use double the quantity
of butter and omit the water.
An egg is added to aid in holding it together and to
the fish.
Fish. 121
Oysters, mushrooms, green peppers, etc., may be
added to the stuffing.
Fish Forcemeat.
Chop any raw white fish and mix writh each pound
two eggs, one cup of thick white sauce (or one cup
of cream and one cup of white crumbs✪ Fish Forcemeat), and season
with salt, pepper, lemon and onion juice. Use to stuff
a whole fish, or to roll up in turbans, or cook by itself
like croquettes, or steam in a mold, or shape in small
balls and cook in water to use as a garnish for soups,
or to serve with a white sauce.
Broiled Oysters.
Dip large oysters in melted butter seasoned with
salt and pepper, and then in fine cracker crumbs✪ Broiled Oysters.
Put on a buttered broiler and cook five minutes or more
until the juice begins to run.
Fried Oysters.
Wash large oysters, parboil, drain, and sprinkle with
salt and pepper. Roll first in seasoned crumbs, then
dip in beaten egg mixed with one tablespoon of milk✪ Fried Oysters ;
roll in crumbs again. Fry one minute in smoking
hot lard. Drain on paper.
Oysters are also fried in batter like tripe.
Oysters Supreme.
Parboil one pint of large oysters with a slice of onion,
bit of mace, and sprig of parsley, and drain. Make a
thick sauce with one-fourth cup of butter, one-half cup
of flour, and one pint of oyster liquor and cream. Add
one beaten egg✪ Oysters Supreme or two yolks, and cook three minutes
longer. Season highly with salt and pepper. One-
122 Home Science Cook Book.
half cup of mushrooms or chicken chopped fine may be
added to this paste. Dry the oysters, cover with the
mixture, and cool on a buttered pan. Then dip in
egg and crumbs, and fry. Or instead of the sauce use
mayonnaise dressing. Let them stand five minutes,
and if they seem moist, dip again in crumbs and cook
at once in deep, hot fat one minute.
Steamed Clams.
Select clams in the shell, wash and scrub thoroughly,
and change the water until clean. Put them in a
kettle with a pint of water for half a peck of
clams✪ Steamed Clams. Cover tightly and cook them until the shells
open. Take out the clams, pour off the liquor care-
fully into a pitcher, and let it stand until clear, then
pour off again from the sediment. Serve the clams in
the shell with cups of the broth and small dishes of
melted butter.
Fried Clams.
Remove steamed clams from the shells, taking off the
thin membrane on the edge and the black heads.
Rinse thoroughly, dry on a cloth, dip in batter (page
91), and fry.
Clam Fritters.
Chop twelve large clams very fine, season them
with salt and black pepper, and stir in one-half cup of
flour and two well-beaten eggs✪ Clam Fritters. When well mixed
add more flour if too thin, then drop with a spoon into
hot lard, and when brown skim out, drain on paper, and
serve.
Scalloped Clams.
Cook one-fourth cup of soft bread-crumbs in one-half
Fish. 123 ✪ Scalloped Clams
Page 52 · 8 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
Trout, pickerel or perch are usually rolled in cornmeal and cooked with fat salt pork in a frying-pan. Large trout may be baked.
Stuffing for Fish.
Mix one cup of coarse stale or dry crumbs, either bread or cracker, with one-half teaspoon of salt, a little pepper, and onion juice, and stir into one ounce of butter melted. Moisten with about one-fourth cup of water.
Lemon juice, vinegar, chopped pickles, capers, parsley, one or all, may be added to this stuffing.
For a dry crumbly stuffing use double the quantity of butter and omit the water.
An egg is added to aid in holding it together and to the fish.
Fish. 121
Oysters, mushrooms, green peppers, etc., may be added to the stuffing.
Fish Forcemeat.
Chop any raw white fish and Mix with each pound two eggs, one cup of thick white sauce (or one cup of cream and one cup of white crumbs), and season with salt, pepper, lemon and onion juice. Use to stuff a whole fish, or to roll up in turbans, or cook by itself like croquettes, or steam in a mold, or shape in small balls and cook in water to use as a garnish for soups, or to serve with a white sauce.
Broiled Oysters.
Dip large oysters in melted butter seasoned with salt and pepper, and then in fine cracker crumbs. Put on a buttered broiler and cook five minutes or more until the juice begins to run.
Fried Oysters.
Wash large oysters, parboil, drain, and sprinkle with salt and pepper. Roll first in seasoned crumbs, then dip in beaten egg mixed with one tablespoon of milk ; roll in crumbs again. Fry one minute in smoking hot lard. Drain on paper.
Oysters are also fried in batter like tripe.
Oysters Supreme.
Parboil one pint of large oysters with a slice of onion, bit of mace, and sprig of parsley, and drain. Make a thick sauce with one-fourth cup of butter, one-half cup of flour, and one pint of oyster liquor and cream. Add one beaten egg or two yolks, and cook three minutes longer. Season highly with salt and pepper. One-
122 Home Science Cook Book.
half cup of mushrooms or chicken chopped fine may be added to this paste. Dry the oysters, cover with the mixture, and cool on a buttered pan. Then dip in egg and crumbs, and fry. Or instead of the sauce use mayonnaise dressing. Let them stand five minutes, and if they seem moist, dip again in crumbs and cook at once in deep, hot fat one minute.
Steamed Clams.
Select clams in the shell, wash and scrub thoroughly, and change the water until clean. Put them in a kettle with a pint of water for half a peck of clams. Cover tightly and cook them until the shells open. Take out the clams, pour off the liquor carefully into a pitcher, and let it stand until clear, then pour off again from the sediment. Serve the clams in the shell with cups of the broth and small dishes of melted butter.
Fried Clams.
Remove steamed clams from the shells, taking off the thin membrane on the edge and the black heads. Rinse thoroughly, dry on a cloth, dip in batter (page 91), and fry.
Clam Fritters.
Chop twelve large clams very fine, season them with salt and black pepper, and stir in one-half cup of flour and two well-beaten eggs. When well mixed add more flour if too thin, then drop with a spoon into hot lard, and when brown skim out, drain on paper, and serve.
Scalloped Clams.
Cook one-fourth cup of soft bread-crumbs in one-half
Fish. 123
Records on this page
Stuffing for FishFish ForcemeatBroiled OystersFried OystersOysters SupremeSteamed ClamsClam FrittersScalloped Clams