The whitefish belongs to the same family as the salmon and trout. It is
found in the northern parts of America. It sometimes attains a weight of 10 lbs.
and a length of 2 feet or more. The flesh is a bluish white, turning pure white
when boiled. It is one of the best of the summer fishes.
WHITING.
This fish is excellent fried in a frying-pan with salt pork fat or
butter. It can also be (2) broiled or (3) filleted as directed for
cooking fish by those methods at the beginning of this chapter.
The whiting is found along the southern Atlantic coast of the JJ. S. Its
flesh is sweet and hard, but soon looses its delicate flavor.
WEAKFISH.
Same as squeteague, which see.
WHITEBAIT.
The whitebait is the name given in England to young herring
not over (j iiiolies long. They are usually rolled in flour and iiied in
deo[), fjMu. ]•::!::.;■ hot fit. Tiny aio coneiJ.cred very choice. They ap-
pear aitor Ap
ilaud
sri miner mun
ths.
SHELL=FISH.
NDER the head of shell=fish we include oysters, clams, crabs,
lobsters, shrimps, prawns, mussels, crayfish, scollops, and
terrapin or turtle.
Of the shell=fish, oysters are the most valuable, not only
for their flavor, but for the ease with which they can be taken by
invalids, and for the nutritious qualities they possess. Lobsters and
clams are more difficult of digestion, but are much liked by many
persons. Lobsters and clams should be perfectly fresh, as many
cases of illness have been caused by eating them after decomposition
has begun. All shell=fish should be kept near ice both before and
after being cooked, if there is a remainder after the meals, except in
cold and freezing weather.
CLAMS.
Clams are good during the months when oysters are not in sea-
son— those without an " r," May to August. If only eaten when
fresh, they are wholesome.
CLAMS AU QRATIN— Chop all the hard part of uncooked
clams; to a cup of clams add a cup of fine cracker or bread crumbs,
reserving a little for the top of the mixture before it is placed in the
oven; add also to the chopped clams a dessertspoon of chopped onion,
a small teaspoon of marjoram and sage, a little chopped celery, some
cayenne and salt; moisten all with the broth of the clams; fill but-
tered shells with the mixture, sprinkle crumbs over the top, with
some bits of butter, and place in a hot oven for 20 minutes; garnish
with parsley when served.
CLAM CHOWDER.— Take 1 quart of clams and chop them fine;
6 large fresh crackers, 1 onion, sliced, 6 potatoes, cut in dice. In an
iron pot fry 2 slices of salt pork; take it out soon, leaving the fat in
the pot; put in 2 or 3 slices of onion, then a layer o| potatoes, then a
layer of the chopped clams, sprinkle well with salt and pepper✪ Whitefish; then
a layer of the onion, then the bits of fried pork, cut into small pieces;
add a layer of broken crackers; put in the remainder in the same
way; then add the clam liquor, and enough water to more than cover
them. Cook 20 minutes, or until the potatoes are done; add 2 cups
hot milk just before serving. Sufficient for 8 persons.
SHELL^FISH 83
Page 59 · 3 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
The whitefish belongs to the same family as the salmon and trout. It is found in the northern parts of America. It sometimes attains a weight of 10 lbs. and a length of 2 feet or more. The flesh is a bluish white, turning pure white when boiled. It is one of the best of the summer fishes.
WHITING.
This fish is excellent fried in a frying-pan with salt pork fat or butter. It can also be (2) broiled or (3) filleted as directed for cooking fish by those methods at the beginning of this chapter.
The whiting is found along the southern Atlantic coast of the JJ. S. Its flesh is sweet and hard, but soon loses its delicate flavor.
WEAKFISH.
Same as squeteague, which see.
WHITEBAIT.
The whitebait is the name given in England to young herring not over 6 inches long. They are usually rolled in flour and fried in deep, hot fat. They are considered very choice. They appear after April and summer months.
ths.
NDER the head of shell=fish we include oysters, clams, crabs, lobsters, shrimps, prawns, mussels, crayfish, scollops, and terrapin or turtle.
Of the shell=fish, oysters are the most valuable, not only for their flavor, but for the ease with which they can be taken by invalids, and for the nutritious qualities they possess. Lobsters and clams are more difficult of digestion, but are much liked by many persons. Lobsters and clams should be perfectly fresh, as many cases of illness have been caused by eating them after decomposition has begun. All shell=fish should be kept near ice both before and after being cooked, if there is a remainder after the meals, except in cold and freezing weather.
CLAMS.
Clams are good during the months when oysters are not in season— those without an " r," May to August. If only eaten when fresh, they are wholesome.
CLAMS AU QRATIN— Chop all the hard part of uncooked clams; to a cup of clams add a cup of fine cracker or bread crumbs, reserving a little for the top of the mixture before it is placed in the oven; add also to the chopped clams a dessertspoon of chopped onion, a small teaspoon of marjoram and sage, a little chopped celery, some cayenne and salt; moisten all with the broth of the clams; fill buttered shells with the mixture, sprinkle crumbs over the top, with some bits of butter, and place in a hot oven for 20 minutes; garnish with parsley when served.
CLAM CHOWDER.— Take 1 quart of clams and chop them fine; 6 large fresh crackers, 1 onion, sliced, 6 potatoes, cut in dice. In an iron pot fry 2 slices of salt pork; take it out soon, leaving the fat in the pot; put in 2 or 3 slices of onion, then a layer o| potatoes, then a layer of the chopped clams, sprinkle well with salt and pepper; then a layer of the onion, then the bits of fried pork, cut into small pieces; add a layer of broken crackers; put in the remainder in the same way; then add the clam liquor, and enough water to more than cover them. Cook 20 minutes, or until the potatoes are done; add 2 cups hot milk just before serving. Sufficient for 8 persons.
Records on this page
WhitefishClams Au GratinClam Chowder