First make half a pint of tomato sauce, melt one
ounce of butter in a saucepan and one rasher of
bacon ; add one carrot and a piece of onion cut small,
ten peppercorns, two bay-leaves✪ Mushroom and Lobster Soup, and a pinch of
cayenne ; cook this over the fire without burning, or
it will spoil the colour. When cooked, add two
pounds of tomatoes either fresh or tinned, stir all
these ingredients well, and let them boil till they
thicken ; when boiled, rub through a sieve ; add very
little salt. Have ready three-quarters of a pint of
boiling stock, into which put a dessert-spoonful of
crushed sago, which must be sprinkled into the stock
a little at a time, then add the tomato sauce and
bring it to the boil, but not allowing it to boil after-
wards. Croutons should be handed with this soup,
cut into the tiniest of squares.
FISH
I'll make for fish'
Tempest
All fish from sea or shore,
Freshet or purling brook of shell and fire
And exquisites! name ; for which was drained
Pontus and Lucrine bay and Afric coast '
Milton
PLATE III.
H.
1. Crab a la 20th Century.
2. Crab a la Transvaal.
3. Turban of Trout.
4. Lobster a la Newmarket.
FISH AND FISH-COOKING
Nature has amongst her other works provided an
unbounded supply of fish for the food of man, there-
fore it is the duty of us all to know how to cook and
serve it in different and appetising ways, so that all
tastes may be satisfied. The flesh of fish is rich in
nitrogen, carbon, and phosphorus. The first is essen-
tial for keeping up our bodily vigour, carbon gives
heat and strength, whilst phosphorus feeds the brain.
The Germans consider that without phosphorus
* there is no thought,' and the Jews, who are famous
for their acute mental perceptions, eat more fish than
any other people, and yet they are very particular
what fish they eat, as in the eleventh chapter of
Leviticus is found the following verse : ' Whatsoever
hath no fins nor scales in the waters, they shall be an
abomination unto you ; ' and therefore the Hebrews
or ancient Jews ignored eels, oysters, prawns, shrimps,
and mussels.
The ways of cooking fish are many and various,
and I am giving a few recipes for simple cookery
as well as for high-class fancy ones ; but before I
describe them I must say a few words on the actual
cooking of our briny friends.
There are two ways of boiling fish. The first is
C
I 8 COOKERY A LA MODE
to place the fish in cold water with plenty of salt
and a little vinegar ; the second is to plunge it in
boiling salted water.
The latter way is the more expeditious, but the
former keeps the quality better. In either case the
fish should be taken out of the water as soon as
cooked, and well drained to preserve its flavour and
firmness. The liquor should be well skimmed as fast
as the scum rises. For large fish it is best to keep it
a long time at a gentle simmer. Fish requires the
greatest care in cooking, as it is easily spoiled both
in flavour and appearance. If overdone a minute or
two it breaks into pieces, and if underdone it is un-
wholesome. In frying fish the fire must be bright
and clear, and the first thing is to see that the fish is
thoroughly dry, and then floured caretully. An egg
should be well beaten up, yolk and white together,
and the breadcrumbs dry and fine, and passed
through a wire sieve. After the fish is floured, brush
it over carefully.
Page 7 · 2 recipe records on this page
Presented as published in 1902. 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
First make half a pint of tomato sauce, melt one ounce of butter in a saucepan and one rasher of bacon ; add one carrot and a piece of onion cut small, ten peppercorns, two bay-leaves, and a pinch of cayenne ; cook this over the fire without burning, or it will spoil the colour. When cooked, add two pounds of tomatoes either fresh or tinned, stir all these ingredients well, and let them boil till they thicken ; when boiled, rub through a sieve ; add very little salt. Have ready three-quarters of a pint of boiling stock, into which put a dessert-spoonful of crushed sago, which must be sprinkled into the stock a little at a time, then add the tomato sauce and bring it to the boil, but not allowing it to boil afterwards. Croutons should be handed with this soup, cut into the tiniest of squares.
I'll make for fish
Tempest
All fish from sea or shore, Freshet or purling brook of shell and fire And exquisites! name ; for which was drained Pontus and Lucrine bay and Afric coast '
Milton
PLATE III.
H.
1. Crab a la 20th Century.
2. Crab a la Transvaal.
3. Turban of Trout.
4. Lobster a la Newmarket.
FISH AND FISH-COOKING
Nature has amongst her other works provided an unbounded supply of fish for the food of man, therefore it is the duty of us all to know how to cook and serve it in different and appetising ways, so that all tastes may be satisfied. The flesh of fish is rich in nitrogen, carbon, and phosphorus. The first is essential for keeping up our bodily vigour, carbon gives heat and strength, whilst phosphorus feeds the brain.
The Germans consider that without phosphorus * there is no thought,' and the Jews, who are famous for their acute mental perceptions, eat more fish than any other people, and yet they are very particular what fish they eat, as in the eleventh chapter of Leviticus is found the following verse : ' Whatsoever hath no fins nor scales in the waters, they shall be an abomination unto you ; ' and therefore the Hebrews or ancient Jews ignored eels, oysters, prawns, shrimps, and mussels.
The ways of cooking fish are many and various, and I am giving a few recipes for simple cookery as well as for high-class fancy ones ; but before I describe them I must say a few words on the actual cooking of our briny friends.
There are two ways of boiling fish. The first is
to place the fish in cold water with plenty of salt and a little vinegar ; the second is to plunge it in boiling salted water.
The latter way is the more expeditious, but the former keeps the quality better. In either case the fish should be taken out of the water as soon as cooked, and well drained to preserve its flavour and firmness. The liquor should be well skimmed as fast as the scum rises. For large fish it is best to keep it a long time at a gentle simmer. Fish requires the greatest care in cooking, as it is easily spoiled both in flavour and appearance. If overdone a minute or two it breaks into pieces, and if underdone it is unwholesome. In frying fish the fire must be bright and clear, and the first thing is to see that the fish is thoroughly dry, and then floured caretully. An egg should be well beaten up, yolk and white together, and the breadcrumbs dry and fine, and passed through a wire sieve. After the fish is floured, brush it over carefully.
Records on this page
Mushroom and Lobster SoupTomato Soup