40. We take the small claws of the lobster, and stick
them into the end of each cutlet, to represent the bone.
41. We take a few sprigs of parsley✪ Lobster Cutlets, wash them, dry
them in a cloth, and put them into the frying basket.
Lessons on Cooking Fish. — Lobster Cutlets. 227
42. We just toss the basket with the parsley into the
boiling fat for a second.
43. We arrange the cutlets on a napkin on a hot dish*
and garnish them with the fried parsley. It is now ready
for serving.
228 National Training School for Cookery.
FISH.
Lesson No. 8.
BOILED COD FISH AND OYSTER
SAUCE.
Cod-fish varies in price considerably.
It is in season from October to February.
Average cost of " Oyster Sauce.
INGREDIENTS.
i dozen oysters ,
§-oz. butter ,
5-oz. flour ,
1 tablespoonful of cream
Lemon-juice and cayenne pepper✪ Boiled Cod Fish and Oyster Sauce
s. d.
1 6
O Oh
1 8i
Time required about twenty minutes.
Now we will show you how to cook Cod Fish, and make
Oyster Sauce.
1. We take a slice of cod weighing one pound.
2. We put it in a basin of cold water, and wash it well.
3. We take a small fish-kettle and fill it with warm water,
and add to it as much salt as will make the water taste salt.
4. We put the fish-kettle on the fire to boil.
5. We take the cod out of the basin, and place it on
the drainer in the fish-kettle, and let it boil for fifteen
minutes.
N.B. — It must not boil fast.
N.B. — While the fish is boiling, we should make the sauce : see below.
6. When the slice of cod is sufficiently cooked, the flesh
will leave the bone
N.B. — The bone is usually left in, or the fish would break to pieces.
7. We serve the slice of cod on a folded napkin on a hot
dish, with oyster sauce.
Lessons on Cooking Fish. — Oyster Sauce. 229
For Oyster Sauce.
1. We take one dozen oysters and the liquor that is with
them, and put them into a small saucepan.
2. We put the saucepan on the fire and bring them to
the boil, this is to blanch the oysters.
3. We take the saucepan off the fire as soon as it boils.
4. We take a basin and pour into it the oyster liquor
through a strainer.
5. We take the oysters, and lay them on a plate.
6. We take off the beards and all the hard parts of the
oysters, leaving only the soft part.
7. We take a stewpan and put in half an ounce of butter y
and a quarter of an ounce of flour.
8. We mix the flour and the butter well together with
a wooden spoon.
9. We now add to the contents of the stewpan the
oyster liquor which is in the basin.
10. We put the stewpan on the fire and stir the mixture
well with a wooden spoon until it boils and thickens.
11. We now add one tablespoonful of cream, and stir
again until it boils.
12. We take the stewpan off the fire and stand it on a
piece of paper on the table.
13. We add six drops of lemon juice and a few grains of
cayenne pepper✪ Cod Fish with Oyster Sauce according to taste.
14. We take the trimmed oysters and cut them into •
small pieces.
15. We add the pieces of oyster to the mixture in the
stewpan and mix all together with a wooden spoon. We
then pour the sauce into a hot sauce-boat and it is ready
for serving.
230 National Training School for Cookery.
FISH.
Lesson No. 9.
GRILLED SALMON, AND TARTARE
SAUCE.
Salmon varies in price considerably.
It is in season from May to August.
Average cost of " Tartare Sauce"
INGREDIENTS.
d.
2 eggs 2 ✪ Grilled Salmon with Tartare Sauce
Page 90 · 4 recipe records on this page
Presented as published in 1891. 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
40. We take the small claws of the lobster, and stick them into the end of each cutlet, to represent the bone.
41. We take a few sprigs of parsley, wash them, dry them in a cloth, and put them into the frying basket.
Lessons on Cooking Fish. — Lobster Cutlets. 227
42. We just toss the basket with the parsley into the boiling fat for a second.
43. We arrange the cutlets on a napkin on a hot dish* and garnish them with the fried parsley. It is now ready for serving.
228 National Training School for Cookery.
Lesson No. 8.
BOILED COD FISH AND OYSTER
Cod-fish varies in price considerably.
It is in season from October to February.
Average cost of " Oyster Sauce.
i dozen oysters ,
§-oz. butter ,
5-oz. flour ,
1 tablespoonful of cream
Lemon-juice and cayenne pepper
s. d. 1 6
O Oh
1 8i
Time required about twenty minutes.
Now we will show you how to cook Cod Fish, and make Oyster Sauce.
1. We take a slice of cod weighing one pound.
2. We put it in a basin of cold water, and wash it well.
3. We take a small fish-kettle and fill it with warm water, and add to it as much salt as will make the water taste salt.
4. We put the fish-kettle on the fire to boil.
5. We take the cod out of the basin, and place it on the drainer in the fish-kettle, and let it boil for fifteen minutes.
N.B. — It must not boil fast.
N.B. — While the fish is boiling, we should make the sauce : see below.
6. When the slice of cod is sufficiently cooked, the flesh will leave the bone
N.B. — The bone is usually left in, or the fish would break to pieces.
7. We serve the slice of cod on a folded napkin on a hot dish, with oyster sauce.
Lessons on Cooking Fish. — Oyster Sauce. 229
For Oyster Sauce.
1. We take one dozen oysters and the liquor that is with them, and put them into a small saucepan.
2. We put the saucepan on the fire and bring them to the boil, this is to blanch the oysters.
3. We take the saucepan off the fire as soon as it boils.
4. We take a basin and pour into it the oyster liquor through a strainer.
5. We take the oysters, and lay them on a plate.
6. We take off the beards and all the hard parts of the oysters, leaving only the soft part.
7. We take a stewpan and put in half an ounce of butter y and a quarter of an ounce of flour.
8. We mix the flour and the butter well together with a wooden spoon.
9. We now add to the contents of the stewpan the oyster liquor which is in the basin.
10. We put the stewpan on the fire and stir the mixture well with a wooden spoon until it boils and thickens.
11. We now add one tablespoonful of cream, and stir again until it boils.
12. We take the stewpan off the fire and stand it on a piece of paper on the table.
13. We add six drops of lemon juice and a few grains of cayenne pepper according to taste.
14. We take the trimmed oysters and cut them into • small pieces.
15. We add the pieces of oyster to the mixture in the stewpan and mix all together with a wooden spoon. We then pour the sauce into a hot sauce-boat and it is ready for serving.
230 National Training School for Cookery.
Lesson No. 9.
GRILLED SALMON, AND TARTARE
Salmon varies in price considerably. It is in season from May to August.
Average cost of " Tartare Sauce"
d.
2 eggs 2
Records on this page
Lobster CutletsBoiled Cod Fish and Oyster SauceCod Fish with Oyster SauceGrilled Salmon with Tartare Sauce