Prepare the fish as for boiling. Pick the fish into
very fine pieces or shreds, carefully removing skin
and bone. Put it on the fire in a pot of cold water ;
remove the scum as it rises ; let it come to a boil
slowly, then pour off the water and replenish with
boiling water. Let it come to a boil again, then
drain well. Have ready an equal bulk of hot
mashed potato worked light with butter and milk ;
mix mashed potato and fish together while both
are hot. It makes a great dift'erence in the light-
ness of the balls if the mixing is done while fish
and potato are both hot. Form the mixture quick-
ly into balls or thick, flat cakes. Put into a vessel
enough lard or beef dripping so that when melted it
will immerse the balls ; when this gets hot, drop in the
balls and fry to a light brown. When one side is
done turn the other. While mixing the fish and
potatoes together, beaten egf^ may be stirred with
the mixture to make the whole smooth ; or, after
being made into balls, each ball may be dipped
into beaten egg✪ Codfish Balls before it is dropped into the fat.
SALT CODFISH HASH.
One-third fish (cooked) ; two-thirds mashed
potato worked light with butter and milk✪ Salt Codfish Hash.
Chop the cooked fish fine ; then mash and work
it as fine as possible. This done, work the potato
78 MANUAL FOR ARMY COOKS.
gradually and thoroughly into the fish; mix in
enough milk to make the mixture as soft as mashed
potato. While working the mixture, season it with
butter and pepper; also salt if necessary. Put it
into a pot and heat it, constantly stirring it. Put
into a frying pan enough butter or beef dripping so
that when melted it will just cover the bottom of the
pan ; when this is hot press the hash into it firmly
and fry very gently ; when the lower side becomes
brown turn it out without breaking, into a hot
dish, and serve.
BOILED SALT MACKEREL.
Wash the fish✪ Boiled Salt Mackerel and soak it, skin side uppermost,
in cold water eight or ten hours. If very salty a
longer time will be required to soak. Put the fish
into a shallow pan, skin side ujjpermost ; cover with
cold water ; boil gently. It should cook in fifteen
or twenty minutes. When cooked take it up care-
fully; drain well; put it in a hot dish skin side
down. Pej^per and butter upper side, and serve.
BROILED SALT MACKEREL.
Wash and soak the fish in cold water for twelve
or fourteen hours. This amount of soaking will
make it sodden ; hang it up by the head to drip for
eight or ten hours before cooking. Wipe it clean and
heat the gridiron on a bed of live coals (wood coals
are the best) ; then grease it well with a j^iece of salt
IDork or bacon ;✪ Broiled Salt Mackerel lay the fish on the gridiron, skin
side uppermost. Broil brown ; turn carefully ;
separate with a knife any part of it which sticks to
the gridiron, and brown the other side. When
cooked, take it up carefully, put it in a hot dish
skin side down, distribute small lumps of butter on
its uj)per side, sprinkle with pepper, put it in the
oven for a few minutes to let the butter soak in,
and serve.
MANUAL FOR ARMY COOKS. 79
BAKED SHAD. ✪ Baked Shad
Page 29 · 6 recipe records on this page
Presented as published in 1896. 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
Prepare the fish as for boiling. Pick the fish into very fine pieces or shreds, carefully removing skin and bone. Put it on the fire in a pot of cold water ; remove the scum as it rises ; let it come to a boil slowly, then pour off the water and replenish with boiling water. Let it come to a boil again, then drain well. Have ready an equal bulk of hot mashed potato worked light with butter and milk ; mix mashed potato and fish together while both are hot. It makes a great difference in the lightness of the balls if the mixing is done while fish and potato are both hot. Form the mixture quickly into balls or thick, flat cakes. Put into a vessel enough lard or beef dripping so that when melted it will immerse the balls ; when this gets hot, drop in the balls and fry to a light brown. When one side is done turn the other. While mixing the fish and potatoes together, beaten egg may be stirred with the mixture to make the whole smooth ; or, after being made into balls, each ball may be dipped into beaten egg before it is dropped into the fat.
SALT CODFISH HASH.
One-third fish (cooked) ; two-thirds mashed potato worked light with butter and milk.
Chop the cooked fish fine ; then mash and work it as fine as possible. This done, work the potato
gradually and thoroughly into the fish; mix in enough milk to make the mixture as soft as mashed potato. While working the mixture, season it with butter and pepper; also salt if necessary. Put it into a pot and heat it, constantly stirring it. Put into a frying pan enough butter or beef dripping so that when melted it will just cover the bottom of the pan ; when this is hot press the hash into it firmly and fry very gently ; when the lower side becomes brown turn it out without breaking, into a hot dish, and serve.
BOILED SALT MACKEREL.
Wash the fish and soak it, skin side uppermost, in cold water eight or ten hours. If very salty a longer time will be required to soak. Put the fish into a shallow pan, skin side ujjpermost ; cover with cold water ; boil gently. It should cook in fifteen or twenty minutes. When cooked take it up carefully; drain well; put it in a hot dish skin side down. Pepper and butter upper side, and serve.
BROILED SALT MACKEREL.
Wash and soak the fish in cold water for twelve or fourteen hours. This amount of soaking will make it sodden ; hang it up by the head to drip for eight or ten hours before cooking. Wipe it clean and heat the gridiron on a bed of live coals (wood coals are the best) ; then grease it well with a piece of salt pork or bacon ; lay the fish on the gridiron, skin side uppermost. Broil brown ; turn carefully ; separate with a knife any part of it which sticks to the gridiron, and brown the other side. When cooked, take it up carefully, put it in a hot dish skin side down, distribute small lumps of butter on its uj)per side, sprinkle with pepper, put it in the oven for a few minutes to let the butter soak in, and serve.
BAKED SHAD.
Records on this page
Fish BakeCodfish BallsSalt Codfish HashBoiled Salt MackerelBroiled Salt MackerelBaked Shad