water and boil on a slow fire three hours, then
take the meat out of the vessel and remove all
the meat from the bones, chop it very fine, or
better still, put it through a meat cutter and
cut as fine as possible ; then put the meat in a
saucepan and strain the soup on it. Cut three
onions and a small bunch of parsley leaves✪ German Chicken Soup (2)
and add to the soup five minutes before
serving.
23. Oyster Soup. — Strain the liquor from
one quart of oysters, and examine the oysters,
to be sure they are free from bits of shell;
Heat one quart of milk and thicken it with
cracker dust. Add a pinch of mace, salt to
taste✪ Oyster Soup. Heat the liquor, and cook the oysters
in it just long enough to ruffle the edges,
three to five minutes. Mix with the boiling
milk and serve at once with oyster crackers.
24. Clam Soup. — Drain the liquor from one
pint of clams and let it boil. Skim, and add
the clams, chopped; heat one quart of milk,
season to taste, thicken with two tablespoon-
fuls of flour and one of butter✪ Clam Soup rubbed well to-
gether, and just before serving stir in the clams
and liquor. If a very strong clam flavor is de-
sired use one quart of clams.
25. German Milk-Soup. — Put one teaspoon-
THE PHYSICAL CULTURE COOK BOOK. 79
ful butter in a frying-pan; when the butter is
very hot, put in four slices of whole-wheat
bread one-quarter inch thick ; brown the bread
in both sides ; take the pan off the fire and let
it cool a bit, then put one-half cup of hot water
in it; and when the water boils add one cup
of sweet milk✪ German Milk-Soup ; when the milk and water come
to a boil, add a little salt, and immediately re-
move the pan from the stove.
CHAPTER VIII.
FISH AND SHELLFISH.
In selecting fish, take care to see that' it is
solid and hard to the touch, with red gills and
the eyes full, which are indications that it is
fresh.
In boiling fish, tie it in a clean cloth 'and
put it in salted water, boiling it until done and
then removing it at once. Serve always on a
hot platter and with hot' plates.
1. Boiled Codfish, Halibut, or Salmon. —
Wash the fish, wipe dry, dredge with flour,
sew or tie in a clean cloth ; put in boiling water
and boil fifteen minutes to every pound✪ Boiled Codfish, Halibut, or Salmon. Serve
with drawn butter, egg sauce or cream sauce.
2. Stewed Eels. — Fry two slices of salt pork
in a pan a few minutes, then put in a layer of
sliced potatoes and one of eels, cut in pieces✪ Stewed Eels,
season each layer and add just enough water
THE PHYSICAL CULTURE COOK BOOK. 8l
to prevent burning; cover and set on the back
of the stove to cook slowly.
3. Broiled Shad, Bluefish or Maickerel.—
Wash, wipe and split the fish; sprinkle with
salt and pepper and place inside down on a
buttered gridiron✪ Broiled Shad, Bluefish or Maickerel ; when this side is brown,
turn. A medium-sized fish will take about
twenty minutes.
Serve with butter or with maitre d'hotel,
tartare or tomato sauce.
4. Broiled Halibut Steaks. — Season the
slices and lay in melted butter; roll in flour
and broil twelve minutes or so✪ Broiled Halibut Steaks. Serve with
parsley and slices of lemon.
5. Fried Halibut Steaks.— Salt, dip in flour
and cook in enough boiling oil to cover✪ Fried Halibut Steaks until
brown.
Page 24 · 9 recipe records on this page
Presented as published in 1901. 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
water and boil on a slow fire three hours, then take the meat out of the vessel and remove all the meat from the bones, chop it very fine, or better still, put it through a meat cutter and cut as fine as possible ; then put the meat in a saucepan and strain the soup on it. Cut three onions and a small bunch of parsley leaves and add to the soup five minutes before serving.
23. Oyster Soup. — Strain the liquor from one quart of oysters, and examine the oysters, to be sure they are free from bits of shell; Heat one quart of milk and thicken it with cracker dust. Add a pinch of mace, salt to taste. Heat the liquor, and cook the oysters in it just long enough to ruffle the edges, three to five minutes. Mix with the boiling milk and serve at once with oyster crackers.
24. Clam Soup. — Drain the liquor from one pint of clams and let it boil. Skim, and add the clams, chopped; heat one quart of milk, season to taste, thicken with two tablespoonfuls of flour and one of butter rubbed well together, and just before serving stir in the clams and liquor. If a very strong clam flavor is desired use one quart of clams.
25. German Milk-Soup. — Put one teaspoon-
ful butter in a frying-pan; when the butter is very hot, put in four slices of whole-wheat bread one-quarter inch thick ; brown the bread in both sides ; take the pan off the fire and let it cool a bit, then put one-half cup of hot water in it; and when the water boils add one cup of sweet milk ; when the milk and water come to a boil, add a little salt, and immediately remove the pan from the stove.
CHAPTER VIII.
FISH AND SHELLFISH.
In selecting fish, take care to see that it is solid and hard to the touch, with red gills and the eyes full, which are indications that it is fresh.
In boiling fish, tie it in a clean cloth and put it in salted water, boiling it until done and then removing it at once. Serve always on a hot platter and with hot plates.
1. Boiled Codfish, Halibut, or Salmon. —
Wash the fish, wipe dry, dredge with flour, sew or tie in a clean cloth ; put in boiling water and boil fifteen minutes to every pound. Serve with drawn butter, egg sauce or cream sauce.
2. Stewed Eels. — Fry two slices of salt pork in a pan a few minutes, then put in a layer of sliced potatoes and one of eels, cut in pieces, season each layer and add just enough water
to prevent burning; cover and set on the back
of the stove to cook slowly.
3. Broiled Shad, Bluefish or Mackerel.—
Wash, wipe and split the fish; sprinkle with salt and pepper and place inside down on a buttered gridiron ; when this side is brown, turn. A medium-sized fish will take about twenty minutes.
Serve with butter or with maitre d'hotel, tartare or tomato sauce.
4. Broiled Halibut Steaks. — Season the slices and lay in melted butter; roll in flour and broil twelve minutes or so. Serve with parsley and slices of lemon.
5. Fried Halibut Steaks.— Salt, dip in flour and cook in enough boiling oil to cover until brown.
Records on this page
German Chicken Soup (2)Oyster SoupClam SoupGerman Milk-SoupBoiled Codfish, Halibut, or SalmonStewed EelsBroiled Shad, Bluefish or MaickerelBroiled Halibut SteaksFried Halibut Steaks