Pour into your inner saucepan a cup of hot water, another
of milk, and one of cream, with a little salt. Set into a kettle
of hot water until it boils, then stir in two tablespoonfuls of
butter and a little salt, with white pepper. Take from the fire,
and add two heaped tablespoonfuls of arrowroot, rice flour, or
corn starch, moistened with cold milk. By this time your
shells should be washed and buttered, and a fine oyster laid
within each. Of course, it is se/on des régles to use oyster shells
for this purpose ; but you will find scollop-shells more roomy
and manageable, because more regular in shape. Range these
closely in a large baking-pan, propping them with clean
pebbles or fragments of shell, if they do not seem inclined to
retain their contents. Stir the cream very hard, and fill up
each shell with the mixture, taking care not to spill any in the
pan. Bake five or six minutes ina hot oven after the shells
become warm. Serve on the shell. Some substitute oyster
liquor for the water in the mixture, and use all milk instead
of cream.
73. Oyster Patties—Ingredients—Oysters, paste✪ Oyster Patties.
Make a rich paste, roll it out half an inch thick, then turn a
teacup down on the paste, and, with the point of a sharp pen-
knife, mark the paste lightly round the edge of the cup. Then,
with the point of the knife, make a circle about half an inch
from the edge; cut this circle half way through. Place them
on tins, and bake in a quick oven. Remove the centre, and
fill with oysters, seasoned and warmed over the fire.
74. Baked Herrings or Sprats—Ingredients—Herrings, all-
spice, salt, black pepper, I onion and a few bay leaves, vinegar✪ Baked Herrings or Sprats.
Wash and drain without wiping them ; season with allspice
in fine powder, salt, and a few whole cloves ; lay them in a pan
with plenty of black pepper, an onion, and a few bay leaves.
__ Add half vinegar and half small. beer, enough to cover them.
Put paper over the pan, and bake in a slow oven. If you like,
throw saltpetre over them the night before, to make them look
red. Gut, but do not open: them.
75. Perch and Tench.
Put them into cold water, boil them carefully and serve
with melted butter and soy. Perch is a most delicate fish.
- They may be either fried or stewed, but in stewing they do not
preserve so good a flavor.
76. Trout and Grayling (to Fry).
Scale, gut, and wash well; then dry them, and lay them
separately on a board before the fire, after dusting some flour
over them. Fry them of a fine color with fresh dripping ;
serve with crimp parsley, and plain butter. Perch and tench
may be done the same way.
77. Perch and Trout (to Boaii).
Split them down the back, notch them two or three times
across, and broil over a clear fire; turn them frequently, and
baste with well-salted butter and powdered thyme.
78. Mackerel.
Boil, and serve with butter and fennel.
79. Mackerel (Pickled, called Caveach)—Ingredients— 6
mackerel, I oz. of pepper, 2 nutmegs, a little mace, 4 cloves, I
handful of salt.
Clean and divide them ; then cut each side into three, or
leaving them undivided, cut each fish into five or six pieces.
To six large mackerel, take nearly an ounce of pepper, two nut-
megs, a little mace, four cloves, and a handful of salt, all in the
finest powder ; mix, and making holes in each piece of fish,
thrust the seasoning into them, rub each piece with some of it ;
then fry them brown in oil: let them stand till cold, then put
them into a stone-jar, and cover with vinegar ; if to keep long,
pour oil on the top. Thus-done, they may be preserved for
months.
80. Mackerel (Scalloped) — Ingredients — Mackerel, % pt. of
shrimps, milk, corn flour, soy, walnut, mushroom catsup, essence of
anchovies, grated lemon peel, nutmeg, cayenne, white pepper, salt,
lemon juice, bread crumbs, capers, vinegar.
Boil as many mackerel as you require, and, while they are
still hot, remove from them all bones and skin and divide the
Page 17 · 2 recipe records on this page
Presented as published in 1899. 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
Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, then stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire, and add two heaped tablespoonfuls of arrowroot, rice flour, or corn starch, moistened with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Of course, it is selon les règles to use oyster shells for this purpose ; but you will find scollop-shells more roomy and manageable, because more regular in shape. Range these closely in a large baking-pan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents. Stir the cream very hard, and fill up each shell with the mixture, taking care not to spill any in the pan. Bake five or six minutes ina hot oven after the shells become warm. Serve on the shell. Some substitute oyster liquor for the water in the mixture, and use all milk instead of cream.
73. Oyster Patties—Ingredients—Oysters, paste.
Make a rich paste, roll it out half an inch thick, then turn a teacup down on the paste, and, with the point of a sharp penknife, mark the paste lightly round the edge of the cup. Then, with the point of the knife, make a circle about half an inch from the edge; cut this circle half way through. Place them on tins, and bake in a quick oven. Remove the centre, and fill with oysters, seasoned and warmed over the fire.
74. Baked Herrings or Sprats—Ingredients—Herrings, allspice, salt, black pepper, I onion and a few bay leaves, vinegar.
Wash and drain without wiping them ; season with allspice in fine powder, salt, and a few whole cloves ; lay them in a pan with plenty of black pepper, an onion, and a few bay leaves.
__ Add half vinegar and half small beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, throw saltpetre over them the night before, to make them look red. Gut, but do not open: them.
75. Perch and Tench.
Put them into cold water, boil them carefully and serve with melted butter and soy. Perch is a most delicate fish. - They may be either fried or stewed, but in stewing they do not preserve so good a flavor.
76. Trout and Grayling (to Fry).
Scale, gut, and wash well; then dry them, and lay them separately on a board before the fire, after dusting some flour over them. Fry them of a fine color with fresh dripping ; serve with crimp parsley, and plain butter. Perch and tench may be done the same way.
77. Perch and Trout (to Boaii).
Split them down the back, notch them two or three times across, and broil over a clear fire; turn them frequently, and baste with well-salted butter and powdered thyme.
78. Mackerel.
Boil, and serve with butter and fennel.
79. Mackerel (Pickled, called Caveach)—Ingredients— 6 mackerel, I oz. of pepper, 2 nutmegs, a little mace, 4 cloves, I handful of salt.
Clean and divide them ; then cut each side into three, or leaving them undivided, cut each fish into five or six pieces. To six large mackerel, take nearly an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of salt, all in the finest powder ; mix, and making holes in each piece of fish, thrust the seasoning into them, rub each piece with some of it ; then fry them brown in oil: let them stand till cold, then put them into a stone-jar, and cover with vinegar ; if to keep long, pour oil on the top. Thus-done, they may be preserved for months.
80. Mackerel (Scalloped) — Ingredients — Mackerel, % pt. of shrimps, milk, corn flour, soy, walnut, mushroom catsup, essence of anchovies, grated lemon peel, nutmeg, cayenne, white pepper, salt, lemon juice, bread crumbs, capers, vinegar.
Boil as many mackerel as you require, and, while they are
still hot, remove from them all bones and skin and divide the
Records on this page
Oyster PattiesBaked Herrings or Sprats