Egg and bread-crumbs, a little flour, boiling lard. Smelts
should be very fresh, and not washed more than is neoes-
sary to clean them. Dry them in a cloth, lightly flour, dip
them in egg, and sprinkle over with very fine bread-crumbs,
and put them into boiling lard. Fry of a nice pale brown,
and be careful not to take off the light roughness of the
crumbs, or their beauty will be spoiled. Dry them before
the fire on a drainer, and serve with plain melted butter.
TO BAKE SMELTS.
Smelts, bread-crumbs, one-quarter pound of fresh butter,
two blades of pounded mace; salt and Cayenne to taste.
Mother's Oook Book.
Wash, and dry the fiab thorougly in a doth, and arrange
them nicely in a flat baking-dish. Cover them with flue
bread-crumbs, and place little pieces of butter all over
them. Season and bake for fifteen minutes. Bat before serv-
ing, add a squeeze of lemon-juice, and garnish with fried
parsley and cut lemon.
RED HERRINGS or YARMOUTH BLOATERS.
The best way to cook these is to make incisions in the
skin across the fish, because they do not then require to be
bo long on the fire, and will be far better than when cut , _
open. The hard roe makes a nice relish by pounding it in
a mortar, with a little anchovy, and spreading it on toast
If very dry, soak in warm water, one hoar before dres-
sing.
POTTED FISH.
Take out the backbone of the fish; for one weighing two
pounds take a tablespoonful of allspice and cloves mixed;
these spices should be put into little bags of not too thick
muslin; put sufficient salt directly upon each fish; then roll
in a cloth, over which sprinkle a little Cayenne pepper; put
alternate layers of fish, spice and sago in an earthen jar;
cover with the best cider- vinegar; cover the jar closely
with a plate and over this put a covering of dough, rolled
out to twice the thickness of pie crust. Make the edges of
paste, to adhere closely to the sides of the jar, so as to make
it air-tight. Put, the jar into a pot of cold water and let It
boil from three to five hoars, according to quantity. Beady
when cold.
OYSTERS ON THB SHELL.
Wash the shells and put them on hot coals or upon the
tip of a hot stove, or bake them in a hot oven; open, the
shells with an oyster-knife, taking care to lose none of
48 Mothkb's Cook Book.
the liqaor, and serve quickly on hot plates, with toast
Oysters may be steamed in the shells, and are excellent
eaten in the same manner.
OYSTERS STEWED WITH MILK.
Take a pint of fine oysters, pat them with their own
liqaor, and a gill of milk into a stew pan, and if liked, a
blade of mace, set it over the fire, take off any scorn which
may rise; when they are plump and white tarn them into a
deep plate; add a bit of butter, and pepper to taste. Serve
crackers and dressed celery with them. Oysters may be
stewed in their own liqaor without milk.
OYSTERS FRIED IN BATTER.
Half pint of oysters, two eggs, half pint of milk, sufficient
floor to make the batter; pepper and salt to taste; when
liked, a little nutmeg; hot lard. Scald the oysters in their
own liqaor, beard them, and lay them on a cloth, to drain
thoroughly. Break the eggs into a basin, mix the flour
with them, add the milk gradually, with nutmeg and seas-
oning, and pat the oysters ia a batter. Make some lard
hot in a deep frying-pan, put in the oysters, one at a time;
when done, take them op with a sharp-pointed skewer, and
dish them on a napkin. Fried oysters are frequently used
for garnishing boiled fish, and then a few bread-crumbs
should bo added to the flour.
SCALLOPED OYSTERS.
Two tableepoonfals of white stock, two tablesponfuls of
cream; pepper and wit to taste; bread-crumbs, oiled but-
ter. Soald the oysters in their own liquor, take them out,
beard them, and strain the liquor free from grit. Put one
ounce of butter into a stewpan; when melted, dredge in
sufficient floor to dry it up✪ Scalloped Oysters; add the stock, cream and
Page 22 · 1 recipe record 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 and bread-crumbs, a little flour, boiling lard. Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread-crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and serve with plain melted butter.
TO BAKE SMELTS.
Smelts, bread-crumbs, one-quarter pound of fresh butter, two blades of pounded mace; salt and Cayenne to taste.
Wash, and dry the fish thoroughly in a cloth, and arrange them nicely in a flat baking-dish. Cover them with flue bread-crumbs, and place little pieces of butter all over them. Season and bake for fifteen minutes. Bat before serving, add a squeeze of lemon-juice, and garnish with fried parsley and cut lemon.
RED HERRINGS or YARMOUTH BLOATERS.
The best way to cook these is to make incisions in the skin across the fish, because they do not then require to be bo long on the fire, and will be far better than when cut open. The hard roe makes a nice relish by pounding it in a mortar, with a little anchovy, and spreading it on toast
If very dry, soak in warm water, one hour before dressing.
POTTED FISH.
Take out the backbone of the fish; for one weighing two pounds take a tablespoonful of allspice and cloves mixed; these spices should be put into little bags of not too thick muslin; put sufficient salt directly upon each fish; then roll in a cloth, over which sprinkle a little Cayenne pepper; put alternate layers of fish, spice and sago in an earthen jar; cover with the best cider- vinegar; cover the jar closely with a plate and over this put a covering of dough, rolled out to twice the thickness of pie crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight. Put, the jar into a pot of cold water and let It boil from three to five hoars, according to quantity. Beady when cold.
OYSTERS ON THB SHELL.
Wash the shells and put them on hot coals or upon the tip of a hot stove, or bake them in a hot oven; open, the shells with an oyster-knife, taking care to lose none of
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the liquor, and serve quickly on hot plates, with toast Oysters may be steamed in the shells, and are excellent eaten in the same manner.
OYSTERS STEWED WITH MILK. Take a pint of fine oysters, put them with their own liquor, and a gill of milk into a stew pan, and if liked, a blade of mace, set it over the fire, take off any scorn which may rise; when they are plump and white tarn them into a deep plate; add a bit of butter, and pepper to taste. Serve crackers and dressed celery with them. Oysters may be stewed in their own liquor without milk.
OYSTERS FRIED IN BATTER. Half pint of oysters, two eggs, half pint of milk, sufficient floor to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard. Scald the oysters in their own liqaor, beard them, and lay them on a cloth, to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in a batter. Make some lard hot in a deep frying-pan, put in the oysters, one at a time; when done, take them out with a sharp-pointed skewer, and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread-crumbs should bo added to the flour.
SCALLOPED OYSTERS.
Two tablespoonfuls of white stock, two tablespoonfuls of cream; pepper and wit to taste; bread-crumbs, oiled butter. Soald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put one ounce of butter into a stewpan; when melted, dredge in sufficient floor to dry it up; add the stock, cream and
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Scalloped Oysters