Cleanse the herrings properly, — if they
have any mud on them they must be washed,
— and then souse them, that is, pack them
lightly in salt for three or four days. They
must be pressed down by heavy weights to
keep them under the brine, which is formed
by the juice of the herrings and salt. At the
end of three or, at the most, four days, take
the herrings out and pack them in Turk
Island salt, or a mixture of ground alum
salt pounded and Liverpool salt. Pack them
closely in oak or cypress barrels, — oak is
perhaps the best. A molasses barrel is very
good for packing in. The herrings in pack-
ing are always placed on the back; pack
the first row from left to right, the next
row pack from you so as to make the her-
rings cross each other at right angles, and
(29)
JANE HAMILTON'S RECIPES
continue so throughout the barrel. After
the barrels are packed full, take half a pound
of pounded saltpetre and mix with three
quarts or a gallon of molasses; pour this
quantity over a barrel of fish and then head
up the barrel. Before the barrel is headed
put a proper weight on the herrings, bore
a hole in the top of the barrel and pour in
some strong brine. It is necessary that the
fish should be covered by brine ; if they are
not they will not be good. A full gallon
of molasses is more than enough for a barrel
of herrings. Soak the herrings in cold water
two or three hours and then hang them up,
letting them dry perfectly before boiling.
999
OYSTER PIE.
To make an oyster pie, take two quarts
of oysters, put them on the fire with six
ounces of butter, and let them stay just long
enough to melt the butter, season with salt
and black pepper, and add half a pint of
milk or cream and a large slice of loaf bread
(.30)
JANE HAMILTON'S RECIPES
cut into small pieces. Have a dish prepared
with paste around the sides, pour in the
oysters, and bake.
999
OYSTERS, FRIED.
To fry oysters, after the oysters have been
washed and the liquor strained, — without
any water being put in it, — make a batter
of flour^eggs, and some of the oyster liquor,
put in enough salt and black pepper to sea-
son the oysters, dip the oysters separately
into the batter, and then put them into the
frying-pan, which should be of the right
heat with plenty of good lard in it.
3T» v
OYSTERS, SCALLOPED.
To scallop oysters, after they have been
washed, etc., put each large oyster in a shell
with some crumbled roll, a little salt, black
pepper, and butter, and bake them in an
oven. Put a little oyster liquor in each shell.
Oysters may be boiled and toasted.
JANE HAMILTON'S RECIPES
OYSTERS, STEWED.
Wash the oysters carefully in the liquor,
then wash them in a little water; take the
oysters out, add the water to the liquor,
strain the whole through a thin cloth, and
pour back on the oysters. Put them on the
fire in an iron pot or vessel, and let them
stew for fifteen or twenty minutes; if you
like them cooked it takes twenty minutes.
To one gallon of oysters put three-quarters
of a pound of good butter and about one
pint of milk or cream✪ Stewed Oysters and season with salt
and black pepper. Some persons think it
better not to put the butter in until five
minutes before serving up the oysters.
STURGEON. ✪ Sturgeon
Page 6 · 4 recipe records on this page
Presented as published in 1909. 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
Cleanse the herrings properly, — if they have any mud on them they must be washed, — and then souse them, that is, pack them lightly in salt for three or four days. They must be pressed down by heavy weights to keep them under the brine, which is formed by the juice of the herrings and salt. At the end of three or, at the most, four days, take the herrings out and pack them in Turk Island salt, or a mixture of ground alum salt pounded and Liverpool salt. Pack them closely in oak or cypress barrels, — oak is perhaps the best. A molasses barrel is very good for packing in. The herrings in packing are always placed on the back; pack the first row from left to right, the next row pack from you so as to make the herrings cross each other at right angles, and
(29)
continue so throughout the barrel. After the barrels are packed full, take half a pound of pounded saltpetre and mix with three quarts or a gallon of molasses; pour this quantity over a barrel of fish and then head up the barrel. Before the barrel is headed put a proper weight on the herrings, bore a hole in the top of the barrel and pour in some strong brine. It is necessary that the fish should be covered by brine ; if they are not they will not be good. A full gallon of molasses is more than enough for a barrel of herrings. Soak the herrings in cold water two or three hours and then hang them up, letting them dry perfectly before boiling.
OYSTER PIE.
To make an oyster pie, take two quarts of oysters, put them on the fire with six ounces of butter, and let them stay just long enough to melt the butter, season with salt and black pepper, and add half a pint of milk or cream and a large slice of loaf bread
(.30)
cut into small pieces. Have a dish prepared with paste around the sides, pour in the oysters, and bake.
OYSTERS, FRIED.
To fry oysters, after the oysters have been washed and the liquor strained, — without any water being put in it, — make a batter of flour, eggs, and some of the oyster liquor, put in enough salt and black pepper to season the oysters, dip the oysters separately into the batter, and then put them into the frying-pan, which should be of the right heat with plenty of good lard in it.
3T» v
OYSTERS, SCALLOPED.
To scallop oysters, after they have been washed, etc., put each large oyster in a shell with some crumbled roll, a little salt, black pepper, and butter, and bake them in an oven. Put a little oyster liquor in each shell. Oysters may be boiled and toasted.
OYSTERS, STEWED.
Wash the oysters carefully in the liquor, then wash them in a little water; take the oysters out, add the water to the liquor, strain the whole through a thin cloth, and pour back on the oysters. Put them on the fire in an iron pot or vessel, and let them stew for fifteen or twenty minutes; if you like them cooked it takes twenty minutes. To one gallon of oysters put three-quarters of a pound of good butter and about one pint of milk or cream and season with salt and black pepper. Some persons think it better not to put the butter in until five minutes before serving up the oysters.
STURGEON.
Records on this page
Stewed OystersOyster PieScalloped OystersSturgeon