When done, take
the fish on a steak dish; if there is not enough gravy in the pan
(there should be at least half a pint), add more hot water; dredge
in a heaping teaspoonful of flour, then put to it a bit
of butter, and, if liked, a lemon sliced thin✪ Baked Shad, and the seeds taken
out. Stir it smooth with a spoon, and pour it through a gravy-
strainer into a gravy-boat; lay the slices of lemon over the fish,
and serve with mashed potatoes.
To Fry Black Fish. — Scale the fish, and scrape the in-
side clean to the backbone; wash in water, with a little vine-
gar; wipe it dry with a clean towel; then dip it in wheat flour,
or rolled crackers. Have in a thick-bottomed frying pan plenty
of lard salted (a large tablespoonful of salt to a pound of lard✪ To Fry Black Fish),
let it become boiling hot; then lay in the fish and fry it gently,
until one side is a fine brown; then turn it carefully. When
both sides are done, take it up and serve.
Fried fish may be garnished or ornamented with sprigs of
green or fried parsley, or thin slices of lemon, sliced.
ttOUSEHOLD. 119
Stew£d Black Fish. — Put a fish weighing abou five
pounds on a fish-drainer; after having properly cleansed it, put
it into the fish-kettle with hot water to cover it; add to it a few
blades of mace, a large teaspoonful of salt, and a wineglass of
port wine; let it simmer or boil gently for half an hour; then
skim it clear; work into a smooth mass a quarter of a pound of
sweet butter, and a heaping tablespoonful of wheat flour;
take from the fish part of the water in which it was boiled,
leaving it scarcely covered; then add the flour and butter, with
a teaspoonful of pepper; dip a bunch of parsley into boiling
water, cut it small and add it to the stew; cover it close for
twenty minutes, and let it simmer gently; then take the fish up
on a dish, and serve with the gravy or sauce over. A sliced
lemon without the pits✪ Stewed Black Fish may be added with the parsley by those
who like it. Served with plain boiled or mashed potatoes.
Black fish dressed in this manner is very delicious.
Perch. — Clean these fish well, wash and wipe them dry,
then fry them as directed
Striped Bass. — These fish are best fried or boiled. See
directions for boiling or frying fish.
Halibut. — This fish is fine, whether cut in steaks and
broiled or fried; or the thick part boiled. Fry or broil as
directed for codfish. Steaks or fillets cut from the tail part are
very fine, and may be fried or broiled more nicely than any
other.
To Boil Halibut. — Take a piece weighing four or five
pounds, scrape the skin clean, dredge flour over it, and boil
according to its weight — ten minutes to a pound. Serve with
plain boiled potatoes, and drawn butter, or egg, or parsley
sauce✪ Boil Halibut. Cold boiled halibut may be served the same as codfish;
any of the sauce which may remain may be put with the cold
fish.
Salmon. — When salmon is fresh and good, the gills and
flesh are of a bright red, the scales clear, and the fish stiff.
When first caught, there is a whiteness between the flakes,
which, by keeping, melts down, and the fish becomes richer.
Salmon requires to be well broiled. When underdone it is
unwholesome.
lU HOUSEHOLD
Page 79 · 7 recipe records 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
When done, take the fish on a steak dish; if there is not enough gravy in the pan (there should be at least half a pint), add more hot water; dredge in a heaping teaspoonful of flour, then put to it a bit of butter, and, if liked, a lemon sliced thin, and the seeds taken out. Stir it smooth with a spoon, and pour it through a gravystrainer into a gravy-boat; lay the slices of lemon over the fish, and serve with mashed potatoes.
To Fry Black Fish. — Scale the fish, and scrape the inside clean to the backbone; wash in water, with a little vinegar; wipe it dry with a clean towel; then dip it in wheat flour, or rolled crackers. Have in a thick-bottomed frying pan plenty of lard salted (a large tablespoonful of salt to a pound of lard), let it become boiling hot; then lay in the fish and fry it gently, until one side is a fine brown; then turn it carefully. When both sides are done, take it up and serve.
Fried fish may be garnished or ornamented with sprigs of green or fried parsley, or thin slices of lemon, sliced.
ttOUSEHOLD. 119
Stewed Black Fish. — Put a fish weighing about five pounds on a fish-drainer; after having properly cleansed it, put it into the fish-kettle with hot water to cover it; add to it a few blades of mace, a large teaspoonful of salt, and a wineglass of port wine; let it simmer or boil gently for half an hour; then skim it clear; work into a smooth mass a quarter of a pound of sweet butter, and a heaping tablespoonful of wheat flour; take from the fish part of the water in which it was boiled, leaving it scarcely covered; then add the flour and butter, with a teaspoonful of pepper; dip a bunch of parsley into boiling water, cut it small and add it to the stew; cover it close for twenty minutes, and let it simmer gently; then take the fish up on a dish, and serve with the gravy or sauce over. A sliced lemon without the pits may be added with the parsley by those who like it. Served with plain boiled or mashed potatoes. Black fish dressed in this manner is very delicious.
Perch. — Clean these fish well, wash and wipe them dry, then fry them as directed
Striped Bass. — These fish are best fried or boiled. See
directions for boiling or frying fish.
Halibut. — This fish is fine, whether cut in steaks and broiled or fried; or the thick part boiled. Fry or broil as directed for codfish. Steaks or fillets cut from the tail part are very fine, and may be fried or broiled more nicely than any other.
To Boil Halibut. — Take a piece weighing four or five pounds, scrape the skin clean, dredge flour over it, and boil according to its weight — ten minutes to a pound. Serve with plain boiled potatoes, and drawn butter, or egg, or parsley sauce. Cold boiled halibut may be served the same as codfish; any of the sauce which may remain may be put with the cold fish.
Salmon. — When salmon is fresh and good, the gills and flesh are of a bright red, the scales clear, and the fish stiff. When first caught, there is a whiteness between the flakes, which, by keeping, melts down, and the fish becomes richer. Salmon requires to be well broiled. When underdone it is unwholesome.
Records on this page
Fried ShadFried Codfish SteaksBroiled ShadBaked ShadTo Fry Black FishStewed Black FishBoil Halibut