A nice French Stew is made as follows : Clean and wipe dry
any kind of fish and cut into slices two inches in thickness ; put a
cup of oil or butter into an earthen baking dish ; add chopped pars-
ley, fennel, shallot, and a clove of carlic and bring to a boil ; rub
the fish in plenty of spices pounded together with some safiron, and^
put it into the oil ; fry it for a few moments ; add a half pint water,"
and stew slowly till done. Beat together yolks of two eggs with
juice of a lemon and some coarse red pepper✪ French Stew ; pour these into the
dish, and when the sauce is set, serve all together in a dish garnished
with pickled peppers.
Fish Balls. — ^Mix a quart mashed potatoes with a cup of bits
of butter, two teaspoons made mustard and a half teaspoon salt;
FISH 235
stir in two eggs beaten with a tablespoon or two of cream or milk,
and add a pint finely shredded and chopped cold salt fish✪ Fish Balls, stirring
in a little at a time until it is thoroughly mixed Take a heaping
tablespoon at a time and roll on a floured board, making with the
hands into as perfect balls as possible until all made,
up. Have the skillet of fat hot and drop in a fewi
balls at a time ; turn to brown nicely. tal:e out with
skimmer and put on sieve or colanaer in oven to Fish Baiia.
drain and keep hot until all are ready to serve. Some prefer to re-
verse the proportions given above, using twice as much fish as potato.
Freshly baked and mashed potato is best, but cold may be used, if
carefully re-heated, and any remains of cold fish will do. To make
Dropped Fish JBalls, take a pint raw fish, a quart pared potatoes,
(unaer medium size), two eggs, butter the size of an egg, and a lit-
tle pepper. Pick the fish very fine, and measure lightly ; put pota-
toes into the boiler, and fish on top, cover with boiling water, and
boil half an hour. Drain off water, and mash fish and potatoes to-
gether until fine and light ; then add butter and pepper, and the
well-beaten egg. Have a deep kettle of hot fat ; dip a tablespoon in
it, and take up a spoonful of the mixture, bein^ careful to get it into
as good shape as possible. Drop into the boihng fat and cook until
brown, whicn should be in two minutes. . Be careful not to crowd
the balls, better not let them touch, and be sure the fat is hot enough.
The spoon should be dipped in the fat every time a spoonful of the
mixture is taken. These balls are delicious. A pretty way of serv-
ing fish balls is to line the dish with clean, white paper, and edge
this with a frill of colored tissue paper--green or pink,— making a
very ornamental dish.
Page 196 · 2 recipe records 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
A nice French Stew is made as follows : Clean and wipe dry any kind of fish and cut into slices two inches in thickness ; put a cup of oil or butter into an earthen baking dish ; add chopped parsley, fennel, shallot, and a clove of carlic and bring to a boil ; rub the fish in plenty of spices pounded together with some saffron, and put it into the oil ; fry it for a few moments ; add a half pint water, and stew slowly till done. Beat together yolks of two eggs with juice of a lemon and some coarse red pepper ; pour these into the dish, and when the sauce is set, serve all together in a dish garnished with pickled peppers.
Fish Balls. — ^Mix a quart mashed potatoes with a cup of bits of butter, two teaspoons made mustard and a half teaspoon salt;
stir in two eggs beaten with a tablespoon or two of cream or milk, and add a pint finely shredded and chopped cold salt fish, stirring in a little at a time until it is thoroughly mixed Take a heaping tablespoon at a time and roll on a floured board, making with the hands into as perfect balls as possible until all made, up. Have the skillet of fat hot and drop in a few balls at a time ; turn to brown nicely. tal:e out with skimmer and put on sieve or colander in oven to Fish Baiia. drain and keep hot until all are ready to serve. Some prefer to reverse the proportions given above, using twice as much fish as potato. Freshly baked and mashed potato is best, but cold may be used, if carefully re-heated, and any remains of cold fish will do. To make Dropped Fish JBalls, take a pint raw fish, a quart pared potatoes, (unaer medium size), two eggs, butter the size of an egg, and a little pepper. Pick the fish very fine, and measure lightly ; put potatoes into the boiler, and fish on top, cover with boiling water, and boil half an hour. Drain off water, and mash fish and potatoes together until fine and light ; then add butter and pepper, and the well-beaten egg. Have a deep kettle of hot fat ; dip a tablespoon in it, and take up a spoonful of the mixture, being careful to get it into as good shape as possible. Drop into the boihng fat and cook until brown, whicn should be in two minutes. . Be careful not to crowd the balls, better not let them touch, and be sure the fat is hot enough. The spoon should be dipped in the fat every time a spoonful of the mixture is taken. These balls are delicious. A pretty way of serving fish balls is to line the dish with clean, white paper, and edge this with a frill of colored tissue paper--green or pink,— making a very ornamental dish.
Records on this page
French StewFish Balls