very finely pounded, and the herbs chopped very small.
Boll it np and bind with a broad piece of tape, and boil it
in water, mixed with a little salt and vinegar, till tender.
It may either be served whole or cut in slices; and when
cold, the eel should be kept in the liquor it was boiled .in
but with a little more vingar pat to it.
FRIED TROUT.
They mast, of coarse, be nicely cleaned and trimmed all
round, but do not cat off their heads. Dredge them well
with floor, and fry in a pan of boiling hot fat or oil✪ Fried Trout. Tarn
them from side to side till they are nicely browned, and
quite ready. Drain off all the fat before sending the fish to
table; garnish them with a few sprigs of parsley, and pro-
vide plain melted butter. If preferred, the trout can be
larded with beaten egg, and be then dipped in bread crumb.
The frying will occupy from five to eight minutes, acccord-
ing to size. Very large trout can be cut in pieces.
TROUT IN JELLY (or other Fish).
This is a beautiful supper dish, and may be arranged as
follows: Turn the fish into rings, with tail in mouth, pre-
pare a seasoned water in which to boil the trout; the water
should have a little vinegar and salt in it, and may be flav-
ored with a shallot or clove or garlic. When the water is
cold, place the trout in it, and boil them very gently, so as not
to hash or break them. When done, lift oat and drain.
Baste with fish jelly, for which a recipe is given elsewhere,
coat ofter coat, as each coat hardens. Arrange neatly, and
serve.
BOILED TROUT.
Let the water be thoroughly a-boil before yon pat in the
fish. See that it is salt, and that a dash of vinegar✪ Boiled Trout has been
Mother's Cook Book. 48
pat in it. Remove all scum as it rises, and boil the fish till
their eyes protrude. Lift them without breaking, drain off
the liquor, and servo on a napkin if 70a like. To be eaten
with a saueo according to taste, that is, if it can be made of
either anchovies or shrimps.
BROILED TROUT.
Clean and split them open, season with a little salt and
Cayenne; dip in whipped egg, dredge with flour and
bran dor over a clear Are. Serve with sauce.
BAKED HADDOCK.
Choose a nioe fish of about six pounds, which trim and
scrape nicely, gutting it carefully, fill the vacuum with a
stuffing of veal, chopped ham, and bread-crumbs, sew up
with strong thread, and shape the fish round, patting its
tail into its mouth, or, if two are required, lay them along
the dish reversed — that is, tail to head; rub over with
plenty of butter, or a batter of eggs and floor, and then
sprinkle with bread-crumbs✪ Baked Haddock. Let the oven be pretly hot
when put in. In about on hour the fish will be ready.
Serve on the tin or aisset in which they have been baked,
placing them on a larger dish for that purpose. Mussel
sauce is a good accompaniment.
CURRIED HADDOCK.
Curried haddock is excellent. Fillet the fish and carry
it in a pint of beef stock slightly dilated with water, and
thickened with a tablespoonfnl of curry powder. Some
cooks chop up an onion to place in' the stew. It will take
an hour to ready this fish. If preferred, fry the fish for «
lew minutes in clean lard oil before stewing it in the ourrr.
Mother's Cook Book,
RIZ2ARED HADDOCK.
First, of course, procure your fish, clean them thorough-
ly, rub them well with salt, and let them lie for one night,
after which hang them in the open air, to dry, in a shady
place. In two days they will be ready for the gridiron.
Before cooking them take out the backbone and skin them,
if desired (I never do skin them), broil till ready, eat with a
little fresh butter.
Page 20 · 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
very finely pounded, and the herbs chopped very small. Boil it up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar, till tender. It may either be served whole or cut in slices; and when cold, the eel should be kept in the liquor it was boiled in but with a little more vinegar put to it.
FRIED TROUT.
They must, of course, be nicely cleaned and trimmed all round, but do not cat off their heads. Dredge them well with flour, and fry in a pan of boiling hot fat or oil. Tarn them from side to side till they are nicely browned, and quite ready. Drain off all the fat before sending the fish to table; garnish them with a few sprigs of parsley, and provide plain melted butter. If preferred, the trout can be larded with beaten egg, and be then dipped in bread crumb. The frying will occupy from five to eight minutes, according to size. Very large trout can be cut in pieces.
TROUT IN JELLY (or other Fish).
This is a beautiful supper dish, and may be arranged as follows: Turn the fish into rings, with tail in mouth, prepare a seasoned water in which to boil the trout; the water should have a little vinegar and salt in it, and may be flavored with a shallot or clove or garlic. When the water is cold, place the trout in it, and boil them very gently, so as not to hash or break them. When done, lift out and drain. Baste with fish jelly, for which a recipe is given elsewhere, coat ofter coat, as each coat hardens. Arrange neatly, and serve.
BOILED TROUT.
Let the water be thoroughly boiling before you put in the fish. See that it is salt, and that a dash of vinegar has been
Mother's Cook Book. 48
put in it. Remove all scum as it rises, and boil the fish till their eyes protrude. Lift them without breaking, drain off the liquor, and serve on a napkin if you like. To be eaten with a saueo according to taste, that is, if it can be made of either anchovies or shrimps.
BROILED TROUT.
Clean and split them open, season with a little salt and Cayenne; dip in whipped egg, dredge with flour and bran, broil over a clear fire. Serve with sauce.
BAKED HADDOCK. Choose a nioe fish of about six pounds, which trim and scrape nicely, gutting it carefully, fill the vacuum with a stuffing of veal, chopped ham, and bread-crumbs, sew up with strong thread, and shape the fish round, patting its tail into its mouth, or, if two are required, lay them along the dish reversed — that is, tail to head; rub over with plenty of butter, or a batter of eggs and flour, and then sprinkle with bread-crumbs. Let the oven be pretly hot when put in. In about on hour the fish will be ready. Serve on the tin or dish in which they have been baked, placing them on a larger dish for that purpose. Mussel sauce is a good accompaniment.
CURRIED HADDOCK.
Curried haddock is excellent. Fillet the fish and curry it in a pint of beef stock slightly dilated with water, and thickened with a tablespoonful of curry powder. Some cooks chop up an onion to place in' the stew. It will take an hour to ready this fish. If preferred, fry the fish for a few minutes in clean lard oil before stewing it in the curry.
Mother's Cook Book,
RIZZARED HADDOCK.
First, of course, procure your fish, clean them thoroughly, rub them well with salt, and let them lie for one night, after which hang them in the open air, to dry, in a shady place. In two days they will be ready for the gridiron. Before cooking them take out the backbone and skin them, if desired (I never do skin them), broil till ready, eat with a little fresh butter.
Records on this page
Fried TroutBoiled TroutBaked Haddock