BROiLEr Salmon. — Cut some slices about an inch thick,
and broil them over a gentle, bright fire of coals for ten or
twelve minutes. When both sides are done, take them on to a
hot dish; butter each slice well with sweet butter; strew over
each a little salt and pepper to taste, and serve.
Spiced Salmon (Pickled). — Boil a salmon, and, after
wiping it dry, set it to cool; take of the water in which it was
boiled, and good vinegar each equal parts, enough to cover it;
add to it one dozen cloves, as many small blades of mace, or
sliced nutmeg, one teaspoonful of whole pepper, and the same
of allspice, make it boiling hot, skim it clear, add a small bit of
butter (the size of a small egg), and pour it over the fish; set it
in a cool place. When cold it is fit for use and will keep a long
time, covered close, in a cool place. Serve instead of pickled
oysters for supper. A fresh cod is very nice done in the same
manner; as is also a striped sea bass.
Boiled Salmon✪ Broiled Salmon. — Run a long needle with a packthread
through the tail, centre and head of a fish, to bring it in the
form of a letter S. Put it in a fish-kettle, with hot water to
cover it, and a teaspoonful of rait (cut three or four slanting
gashes in each side of the fish before making it into the form,
otherwise the skin will break and disfigure it); allow ten min-
utes gentle boiling for each pound of fish. Or a piece of a
large fish may be boiled. Serve with lobster, or anchovey, or
draw butter sauce, and plain boiled or mashed potatoes.
A Dish of Salt Salmon. — Salmon is often put down in
brine. It is to be soaked and boiled, as directed for salt cod-
fish, or it may be boiled for breakfast. Or pull off the skin,
and pick in flakes the thickest side of a salmon; pour scalding
hot water over it, let it stand for a few minutes; then pour it
off; add to it enough milk or hot water to moisten it; put it
over the fire and let it simmer for five minutes; then add a
tablespoonful of butter✪ A Dish of Salt Salmon, shake over it a little wheat flour and
pepper to taste, stir it for a few minutes, and it is done. A fine
relish for breakfast or supper.
Eels. — Eels, to be good, must be as fresh caught as
possible; skin them, cut off the heads, cut them open and scrape
them clean to the back bone.
For frying or boiling, the middle-sized fat ones are best*
HOUSEHOLD. 1^1
those caught in fresh water have a muddy taste, and should
be put in salted water a short time before cooking. Eels may
be boiled and served with drawn butter or parsley sauce, and
boiled potatoes.
Fried Eels. — After cleaning the eels well, cut them in
pieces two inches long; wash them and wipe them dry; roll
them in wheat flour or rolled cracker, and fry as directed for
other fish, in hot lard or beef dripping, salted✪ Fried Eels. They should be
browned all over and thoroughly done.
Fresh Mackerel. — These fish to be good must be cooked
as soon as possible after they are caught. They may be broiled,
fried, or baked, the same as shad — also salted.
Page 80 · 5 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
Broiler Salmon. — Cut some slices about an inch thick, and broil them over a gentle, bright fire of coals for ten or twelve minutes. When both sides are done, take them on to a hot dish; butter each slice well with sweet butter; strew over each a little salt and pepper to taste, and serve.
Spiced Salmon (Pickled). — Boil a salmon, and, after wiping it dry, set it to cool; take of the water in which it was boiled, and good vinegar each equal parts, enough to cover it; add to it one dozen cloves, as many small blades of mace, or sliced nutmeg, one teaspoonful of whole pepper, and the same of allspice, make it boiling hot, skim it clear, add a small bit of butter (the size of a small egg), and pour it over the fish; set it in a cool place. When cold it is fit for use and will keep a long time, covered close, in a cool place. Serve instead of pickled oysters for supper. A fresh cod is very nice done in the same manner; as is also a striped sea bass.
Boiled Salmon. — Run a long needle with a packthread through the tail, centre and head of a fish, to bring it in the form of a letter S. Put it in a fish-kettle, with hot water to cover it, and a teaspoonful of salt (cut three or four slanting gashes in each side of the fish before making it into the form, otherwise the skin will break and disfigure it); allow ten minutes gentle boiling for each pound of fish. Or a piece of a large fish may be boiled. Serve with lobster, or anchovey, or draw butter sauce, and plain boiled or mashed potatoes.
A Dish of Salt Salmon. — Salmon is often put down in brine. It is to be soaked and boiled, as directed for salt codfish, or it may be boiled for breakfast. Or pull off the skin, and pick in flakes the thickest side of a salmon; pour scalding hot water over it, let it stand for a few minutes; then pour it off; add to it enough milk or hot water to moisten it; put it over the fire and let it simmer for five minutes; then add a tablespoonful of butter, shake over it a little wheat flour and pepper to taste, stir it for a few minutes, and it is done. A fine relish for breakfast or supper.
Eels. — Eels, to be good, must be as fresh caught as possible; skin them, cut off the heads, cut them open and scrape them clean to the back bone.
For frying or boiling, the middle-sized fat ones are best.
those caught in fresh water have a muddy taste, and should be put in salted water a short time before cooking. Eels may be boiled and served with drawn butter or parsley sauce, and boiled potatoes.
Fried Eels. — After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry as directed for other fish, in hot lard or beef dripping, salted. They should be browned all over and thoroughly done.
Fresh Mackerel. — These fish to be good must be cooked as soon as possible after they are caught. They may be broiled, fried, or baked, the same as shad — also salted.
Records on this page
Broiled SalmonSpiced Salmon (Pickled)Boiled SalmonA Dish of Salt SalmonFried Eels