Fish with Rice. — Carefully bone enough cold fish to make a
moderate-sized dish, add cayenne pepper and salt, and lightly fry in
a 6tewpan with a piece of fresh butter ; when quite hot add a teacup
boiled rice and chopped yolks of four hard-boiled eggs✪ Fish with Rice ; stir well to-
gether until perfectly hot; shape it upon a dish, and serve with
pickles.
Boiled Bass. — Clean a handsome piece of fish, open it at the
belly and remove the bone ; lard the flesh with slips of anchovy,
truffles, tunny fish, and gherkins ; stuff it with the flesh of other
fish✪ Boiled Bass, such as lobster, oysters, crayfish, prawns, etc; season an^
fasten it together so that it may retain its original form as nearly as
possible ; wrap in a cloth and boil in richly-flavored liquor till done ;
when cold remove the covering, lay in a dish, glaze and decorate
round with crusts of jelly and little ornamental heaps of butter.
Salmon, sturgeon and pike can be cooked as above.
Potted Bloater, — Cut off" heads and clean as many fish as
wanted, then put in oven till cooked through ; take from oven, skin
and carefully separate meat from bones ; put the meat in a jar with
half its weight of butter and set in cool oven to cook slowly half an
hour ; then put the fish into a mortar or bowl, pour the butter over
it, taking care not to let the gravy pass too, unless fish is to be eaten
soon, as it will not keep so well ; pound butter and fish together
with a pestle or potato masher, to a paste, add a little cayenne✪ Potted Bloater, and
press into small pots, pouring meltea butter or mutton suet a third
of an inch thick over top of each. Least expensive and most
appetizing of all potted meats, and makes excellent sandwiches.
Boiled Cod^s Head and Shoulders. — Cleanse the fish thorough-
ly, and rub a little salt over the thick part and inside of the fish.
one or two hours before dressing it, as this very much improves tha
flavor. Lay the head and shoulders in fish-kettle or deep pan with
sufBcieot cold water to cover. Be very particular not to pour the
water on the fish, as it is liable to break it, and only keep it just
simmering. If the water should boil away, add a little by pouring
— it in at the aide
of the kettle,
and not on the
fish. Add salt
I in proportion
of tnree table-
■ Bpoonstoeach
gallon of wa-
ter, and bring
o«i-. h™j .Dd 9k»<idin. gradually to a
boil ; a little horse-radish and vinegar or lemon juice added now im-
})rove the fis✪ Boiled Cod's Head and Shouldersh. Skim verr carefully, draw to the back of range, and
et it gently simmer till oone, about half an hour. Take out and
drain ; disn on a hot napkin, garnish with cut lemon, and horse-
radish and serve with either drawn butter or eggs. Prepare Boiled
White Fish in same manner. For a Cod Pie, carefully remove aU
skin from any fish that is left and pick from the bones, place in a pia
dish or pan, pour over melted butter to moisten, and a dozen or so
oysters (or oyster sauce if left) and cover with mashed potatoes.
Bake half an "hour and serve nicely browned. Any cold fish may be
used and is delicious and very economical. A more elaborate Cod
Pie is made by laying two fresh slices large cod in salt for four
hours, wash, place in a dish, season, add two tablespoons butter,
half pint any good stock, cover with pie or baking powder crust as
rich as liked with center cut out by a cup and bake one hour.✪ Cod Pie
Page 203 · 5 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
Fish with Rice. — Carefully bone enough cold fish to make a moderate-sized dish, add cayenne pepper and salt, and lightly fry in a stewpan with a piece of fresh butter ; when quite hot add a teacup boiled rice and chopped yolks of four hard-boiled eggs ; stir well together until perfectly hot; shape it upon a dish, and serve with pickles.
Boiled Bass. — Clean a handsome piece of fish, open it at the belly and remove the bone ; lard the flesh with slips of anchovy, truffles, tunny fish, and gherkins ; stuff it with the flesh of other fish, such as lobster, oysters, crayfish, prawns, etc.; season and fasten it together so that it may retain its original form as nearly as possible ; wrap in a cloth and boil in richly-flavored liquor till done ; when cold remove the covering, lay in a dish, glaze and decorate round with crusts of jelly and little ornamental heaps of butter. Salmon, sturgeon and pike can be cooked as above.
Potted Bloater. — Cut off heads and clean as many fish as wanted, then put in oven till cooked through ; take from oven, skin and carefully separate meat from bones ; put the meat in a jar with half its weight of butter and set in cool oven to cook slowly half an hour ; then put the fish into a mortar or bowl, pour the butter over it, taking care not to let the gravy pass too, unless fish is to be eaten soon, as it will not keep so well ; pound butter and fish together with a pestle or potato masher, to a paste, add a little cayenne, and press into small pots, pouring meltea butter or mutton suet a third of an inch thick over top of each. Least expensive and most appetizing of all potted meats, and makes excellent sandwiches.
Boiled Cod^s Head and Shoulders. — Cleanse the fish thoroughly, and rub a little salt over the thick part and inside of the fish.
one or two hours before dressing it, as this very much improves tha flavor. Lay the head and shoulders in fish-kettle or deep pan with sufficient cold water to cover. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring — it in at the side
of the kettle, and not on the fish. Add salt in proportion of three tablespoons to each gallon of water, and bring carefully and gradually to a
boil ; a little horse-radish and vinegar or lemon juice added now im-
})rove the fish. Skim verr carefully, draw to the back of range, and let it gently simmer till oone, about half an hour. Take out and drain ; disn on a hot napkin, garnish with cut lemon, and horseradish and serve with either drawn butter or eggs. Prepare Boiled White Fish in same manner. For a Cod Pie, carefully remove all skin from any fish that is left and pick from the bones, place in a pia dish or pan, pour over melted butter to moisten, and a dozen or so oysters (or oyster sauce if left) and cover with mashed potatoes. Bake half an "hour and serve nicely browned. Any cold fish may be used and is delicious and very economical. A more elaborate Cod Pie is made by laying two fresh slices of large cod in salt for four hours, wash, place in a dish, season, add two tablespoons butter, half pint any good stock, cover with pie or baking powder crust as rich as liked with center cut out by a cup and bake one hour.
Records on this page
Fish with RiceBoiled BassPotted BloaterBoiled Cod's Head and ShouldersCod Pie