Cold boiled fish can always be used, either by spicing as in
the rule to be given, or by warming again in a little butter and
water. Cold fried or boiled fish can be put in a pan, and set
in the oven till hot; this requiring not over ten minutes; a
longer time giving a strong oily taste, which spoils it. Plain
boiled or mashed potatoes are always served with fish where
used as a dinner course. If fish is boiled whole, do not cut oif
either tail or head. The tail can be skewered in the mouth if
liked; or a large fish may be boiled in the shape of a letter S
by threading a trussing-needle, fastening a string around the
head, then passing the needle through the middle of the body,
drawing the string tight, and fastening it around the tail.
To Fry or Broil Fish Properly. — After the fish is well
cleansed, lay it on a folded towel and dry out all the water.
When well wiped and dry, roll it in wheat flour, rolled crackers,
grated stale bread, or Indian meal, whichever may be preferred;
wheat flour will generally be liked.
Have a thick-bottomed frying-pan or spider with plenty of
sweet lard salted (a tablespoonful of salt to each pound of
lard✪ To Fry or Broil Fish Properly), for fresh fish which have not been previously salted; let
it become boiling hot, then lay the fish in and let it fry gently,
until one side is a delicate brown, then turn the other; when
both are done take it up carefully and serve quickly, and keep
it covered with a tin cover, and set the dish where it will
keep hot.
To Broil. — Have a clean gridiron, and a clear but not
fierce fire of coals; rub the bars with a bit of beef suet, that
the fish may not stick; fish must be broiled gently and
thoroughly. There are few things n^or^ offensive th^n undone
HOUSEHOLD. 115
For the broil, have ready a dish with a good bit of butter
in which is worked a little salt and pepper, enough for the
fish. Lay the fish upon it, when both sides are nicely done,
and with a knife-blade put the butter over every part; fish
should be turned with a broad-bladed knife or a pancake
turner.
All salt fish require to be soaked in cold water before cook-
ing, according to the time it has been in salt. When it is hard
and dry it will require thirty-six hours soaking before dressing;
the water must be changed three or four times. When fish is
not very salt or hard, twenty-four hours will be sufficient.
For frying fish, beef suet or dripping or sweet oil may be
used in place of lard. Butter is not good; it spoils the color
and tastes strong.
Fish have a fine appearance prepared in the following man-
ner: Clean and wash them, and wipe them dry with a nice
soft towel; then wet them over with beaten egg, and dip them
in bread crumbs or rolled crackers. If done twice over with
egg and cracker or crumbs, it will have a finer appearance.
The largest sized pan fish, weighing nearly or quite a
pound each, should be scored or cut across each side from the
head to the tail, nearly to the bone, and about an inch apart,
that it may be well done. Garnish with sprigs of parsley.
Have ready a thick-bottomed frying pan, with plenty of lard
salted; let it become boiling hot; lay the fish carefully in and
let them fry gently, until one side is a rich yellow brown, then
turn the other and do likewise; when both are done, take them
carefully up on a hot dish and serve. Garnish with fried parsley.
Page 76 · 1 recipe record on this page
Presented as published in 1883. 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
Cold boiled fish can always be used, either by spicing as in the rule to be given, or by warming again in a little butter and water. Cold fried or boiled fish can be put in a pan, and set in the oven till hot; this requiring not over ten minutes; a longer time giving a strong oily taste, which spoils it. Plain boiled or mashed potatoes are always served with fish where used as a dinner course. If fish is boiled whole, do not cut oif either tail or head. The tail can be skewered in the mouth if liked; or a large fish may be boiled in the shape of a letter S by threading a trussing-needle, fastening a string around the head, then passing the needle through the middle of the body, drawing the string tight, and fastening it around the tail.
To Fry or Broil Fish Properly. — After the fish is well cleansed, lay it on a folded towel and dry out all the water. When well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread, or Indian meal, whichever may be preferred; wheat flour will generally be liked.
Have a thick-bottomed frying-pan or spider with plenty of sweet lard salted (a tablespoonful of salt to each pound of lard), for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently, until one side is a delicate brown, then turn the other; when both are done take it up carefully and serve quickly, and keep it covered with a tin cover, and set the dish where it will keep hot.
To Broil. — Have a clean gridiron, and a clear but not fierce fire of coals; rub the bars with a bit of beef suet, that the fish may not stick; fish must be broiled gently and thoroughly. There are few things more offensive than undone
For the broil, have ready a dish with a good bit of butter in which is worked a little salt and pepper, enough for the fish. Lay the fish upon it, when both sides are nicely done, and with a knife-blade put the butter over every part; fish should be turned with a broad-bladed knife or a pancake turner.
All salt fish require to be soaked in cold water before cooking, according to the time it has been in salt. When it is hard and dry it will require thirty-six hours soaking before dressing; the water must be changed three or four times. When fish is not very salt or hard, twenty-four hours will be sufficient.
For frying fish, beef suet or dripping or sweet oil may be used in place of lard. Butter is not good; it spoils the color and tastes strong.
Fish have a fine appearance prepared in the following manner: Clean and wash them, and wipe them dry with a nice soft towel; then wet them over with beaten egg, and dip them in bread crumbs or rolled crackers. If done twice over with egg and cracker or crumbs, it will have a finer appearance.
The largest sized pan fish, weighing nearly or quite a pound each, should be scored or cut across each side from the head to the tail, nearly to the bone, and about an inch apart, that it may be well done. Garnish with sprigs of parsley. Have ready a thick-bottomed frying pan, with plenty of lard salted; let it become boiling hot; lay the fish carefully in and let them fry gently, until one side is a rich yellow brown, then turn the other and do likewise; when both are done, take them carefully up on a hot dish and serve. Garnish with fried parsley.
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To Fry or Broil Fish Properly