g latter, from which it can be easily turned back to the gridiron to
nish cooking. Mackerel will broil in from twelve to twenty min-
utes, young cod (also called serod) in from twenty to thirty min-
utes, blue-fish in from twenty to thirty minutes, salmon in
from twelve to twenty minutes, and white-fish, bass, mul-
let, etc., in about eighteen minutes. As soon as the fish is done,
sprinkle with pepper and salt, spread butter all over it with a knife
and set in oven a moment that the butter may soak into the fish.
Some put over the fish a few drops lemon juice and a little chopped
parsley before spreading wth butter, and this is especially nice for
shad, which is much more delicious broiled than cooked in any
other way. Soaking fish in a marinade before broiling is considered
a great improvement, and the French soak it in olive oil made
savory with spices. When broiling the more delicate kinds of fish
the gridiron or broiler may be strewed with sprigs of fresh aromatic
herbs, oiling the fish well before putting it to broil, and cooking
very slowly. Smoked salmon should be merely heated through.
When wanted to broil quickly, fish may be first parboiled, but the
skin will doubtless be more or less broken and its appearance thus
marred. Broiled fish may be either masked with a sauce — tartare,
tomato, curry or any sharp sauce — or served upon a puree of sorrel.
tomatoes, or beans, or upon an oil or caper sauce. When possibie.
FISH. 227
garnish with parsley, celery or lettuce. The salmon, trout, perch,
pickerel, shad, macKerel, black-fish, blue-fish, haddock, white and
nat-fish, are all very excellent broiled, as are also cutlets of any
kind of fish| but the Spanish mackerel, from the Gulf, and pompano
are especially prized for. cooking in this manner. The California
salmon is the most highly esteemed of its kind for many uses, and
the cutlets are very nice broiled.
»
Collared Fish. — ^A side of salmon, a fine mackerel or eel, or a
piece of sturgeon large enough for a handsome roll will make a good
collar. Split the fish, remove the head, tail and fins and bone care-
fully, but do not skin it (when an eel is used it must of course be
skinned), wipe dry, rub well on both sides with spices, salt and very
fibiely shred nerbs, roll as tightly as possible, tie securely with broad
tape and put a cloth round it ; place it in Doiling hot vinegar and
water — equal parts of each — seasoned with bruised bay leaves, salt
and a bunch of sweet herbs✪ Collared Fish ; simmer very slowly until the fish is
done. A larger sized collar of sturgeon or salmon requires two
hours' simmering to cook it well ; eel or mackerel will be done in
fifteen or twenty minutes. Take it up, reduce the liquor by boiling,
strain, and when cold pour over the fish and set away until wanted.
The cloth need not be removed until just before the fish is served.
If to be served hot, the fish may be tied only with tape and baked ;
garnish with sprigs of fresh fennel or grated horseradish. Serve
whole or sliced. When boiled, the bones, head, etc., may be tied in
a muslin bag and boiled in the liquor with the fish to give it a richer
flavor. Minced oysters, anchovies or lobster, mixed with raw yolk
of egg, may be spread inside salmon -or sturgeon before rolling with
the spices.
Page 188 · 1 recipe record on this page
Presented as published in 1890. 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
g latter, from which it can be easily turned back to the gridiron to nish cooking. Mackerel will broil in from twelve to twenty minutes, young cod (also called serod) in from twenty to thirty minutes, blue-fish in from twenty to thirty minutes, salmon in from twelve to twenty minutes, and white-fish, bass, mullet, etc., in about eighteen minutes. As soon as the fish is done, sprinkle with pepper and salt, spread butter all over it with a knife and set in oven a moment that the butter may soak into the fish. Some put over the fish a few drops lemon juice and a little chopped parsley before spreading with butter, and this is especially nice for shad, which is much more delicious broiled than cooked in any other way. Soaking fish in a marinade before broiling is considered a great improvement, and the French soak it in olive oil made savory with spices. When broiling the more delicate kinds of fish the gridiron or broiler may be strewed with sprigs of fresh aromatic herbs, oiling the fish well before putting it to broil, and cooking very slowly. Smoked salmon should be merely heated through. When wanted to broil quickly, fish may be first parboiled, but the skin will doubtless be more or less broken and its appearance thus marred. Broiled fish may be either masked with a sauce — tartare, tomato, curry or any sharp sauce — or served upon a puree of sorrel. tomatoes, or beans, or upon an oil or caper sauce. When possibie.
garnish with parsley, celery or lettuce. The salmon, trout, perch, pickerel, shad, mackerel, black-fish, blue-fish, haddock, white and cat-fish, are all very excellent broiled, as are also cutlets of any kind of fish, but the Spanish mackerel, from the Gulf, and pompano are especially prized for. cooking in this manner. The California salmon is the most highly esteemed of its kind for many uses, and the cutlets are very nice broiled.
»
Collared Fish. — ^A side of salmon, a fine mackerel or eel, or a piece of sturgeon large enough for a handsome roll will make a good collar. Split the fish, remove the head, tail and fins and bone carefully, but do not skin it (when an eel is used it must of course be skinned), wipe dry, rub well on both sides with spices, salt and very finely shred herbs, roll as tightly as possible, tie securely with broad tape and put a cloth round it ; place it in Doiling hot vinegar and water — equal parts of each — seasoned with bruised bay leaves, salt and a bunch of sweet herbs ; simmer very slowly until the fish is done. A larger sized collar of sturgeon or salmon requires two hours' simmering to cook it well ; eel or mackerel will be done in fifteen or twenty minutes. Take it up, reduce the liquor by boiling, strain, and when cold pour over the fish and set away until wanted. The cloth need not be removed until just before the fish is served. If to be served hot, the fish may be tied only with tape and baked ; garnish with sprigs of fresh fennel or grated horseradish. Serve whole or sliced. When boiled, the bones, head, etc., may be tied in a muslin bag and boiled in the liquor with the fish to give it a richer flavor. Minced oysters, anchovies or lobster, mixed with raw yolk of egg, may be spread inside salmon -or sturgeon before rolling with the spices.
Records on this page
Collared Fish