Egg it all over with a paste-brush,
and cover it with the breadcrumbs ; then see that the
fat is boiling, which can be ascertained by dropping
a single drop of cold water into it, and if it makes
much hissing the fat boils, then the fish should be
instantly plunged into it.
To bake fish, place it in a small bakmg-tin in the
oven. Cook it in a little good drippmg, with the
addition of a few breadcrumbs, pepper, salt, and a
sprinkling of sweet herbs.
Salmon should be cooked in boiling water ; when
it is to be broiled, it should be cut into slices one inch
thick and steeped in a dish with half a gill of salad oil,
FISH 19
salt and pepper, and then broiled over a good clear
fire for twelve minutes each side.
Turbot and brill should be soaked in cold
water containing salt for two hours before it is dressed,
and should be cooked in a turbot-kettle and covered
well with cold water ; set over a gentle fire, with a
handful of salt and a gill of vinegar. The scum
must be removed as it rises. When it boils up, put
in a little cold water and take out some of the hot ;
on its once more boiling, if it be not very large, take
it off the fire, as fish should never be allowed to boil
too strongly up. But there are so many cookery
books, as I have mentioned before, that it will be
needless for me to go into these particulars, as 1 must
devote as much space as possible to recipes ; but I
may mention that if fish is wanted to be kept hot for
a few minutes before serving, cover it with two or
three folds of clean cloth on the strainer across the
kettle, but it must not be kept in the water.^
Boules k la Durban
Boil a Finnan haddock and flake off the flesh,
pound it in a mortar with a couple of ounces of
butter, a dessert-spoonful of either essence of anchovy
or the liquor from some oysters, and a dash of
cayenne. Rub all through a sieve, then add two
table-spoonfuls of fine breadcrumbs, a tea-spoonful
* There are many more recipes of dressed fish in my little book,
Dressed Fish a la mode, and the Housewife's A'eferee.
C 2
20 COOKERY A LA MODE
of finely minced parsley, and the yolk of an egg✪ Boules k la Durban.
Roll this into balls the size of a walnut, drop them
into boiling fat and fry a delicate golden colour.
Pile them pyramid fashion on a dish, sprinkle with
grated Parmesan, and decorate with fried parsley
and hard-boiled eggs. When this dish is required to
be rich, add a table-spoonful of cream and half the
quantity of butter, and mince with the fish half a
dozen oysters.
Canapes a la Brighton
Cook a Finnan haddock, cut it into fingers about
one and a half inch broad and three and a half inches
long ; fry some bread lightly, having cut it into the
same size pieces as the haddock ; place on each of
these pieces of fried bread a slice of hot bacon, on
which put the haddock. Boil an egg hard, pass the
yolk through a sieve and strain it over the fish, sprinkle
a little coralline pepper over all✪ Canapes a la Brighton, and garnish with
parsley.
Codfish a la Moderne ✪ Codfish a la Moderne
Page 8 · 3 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
Egg it all over with a paste-brush, and cover it with the breadcrumbs ; then see that the fat is boiling, which can be ascertained by dropping a single drop of cold water into it, and if it makes much hissing the fat boils, then the fish should be instantly plunged into it.
To bake fish, place it in a small baking-tin in the oven. Cook it in a little good dripping, with the addition of a few breadcrumbs, pepper, salt, and a sprinkling of sweet herbs.
Salmon should be cooked in boiling water ; when it is to be broiled, it should be cut into slices one inch thick and steeped in a dish with half a gill of salad oil,
salt and pepper, and then broiled over a good clear fire for twelve minutes each side.
Turbot and brill should be soaked in cold water containing salt for two hours before it is dressed, and should be cooked in a turbot-kettle and covered well with cold water ; set over a gentle fire, with a handful of salt and a gill of vinegar. The scum must be removed as it rises. When it boils up, put in a little cold water and take out some of the hot ; on its once more boiling, if it be not very large, take it off the fire, as fish should never be allowed to boil too strongly up. But there are so many cookery books, as I have mentioned before, that it will be needless for me to go into these particulars, as 1 must devote as much space as possible to recipes ; but I may mention that if fish is wanted to be kept hot for a few minutes before serving, cover it with two or three folds of clean cloth on the strainer across the kettle, but it must not be kept in the water.^
Boules k la Durban
Boil a Finnan haddock and flake off the flesh, pound it in a mortar with a couple of ounces of butter, a dessert-spoonful of either essence of anchovy or the liquor from some oysters, and a dash of cayenne. Rub all through a sieve, then add two table-spoonfuls of fine breadcrumbs, a tea-spoonful
* There are many more recipes of dressed fish in my little book, Dressed Fish a la mode, and the Housewife's A'eferee.
C 2
of finely minced parsley, and the yolk of an egg. Roll this into balls the size of a walnut, drop them into boiling fat and fry a delicate golden colour. Pile them pyramid fashion on a dish, sprinkle with grated Parmesan, and decorate with fried parsley and hard-boiled eggs. When this dish is required to be rich, add a table-spoonful of cream and half the quantity of butter, and mince with the fish half a dozen oysters.
Canapes a la Brighton
Cook a Finnan haddock, cut it into fingers about one and a half inch broad and three and a half inches long ; fry some bread lightly, having cut it into the same size pieces as the haddock ; place on each of these pieces of fried bread a slice of hot bacon, on which put the haddock. Boil an egg hard, pass the yolk through a sieve and strain it over the fish, sprinkle a little coralline pepper over all, and garnish with parsley.
Codfish a la Moderne
Records on this page
Boules k la DurbanCanapes a la BrightonCodfish a la Moderne