is made from the remains of a turbot left from a previous
dinner; pick all the flesh from the bones, which warm in salt
and water, and have ready the following sauce: — Put one
ounce of flour into a stewpan, to which add by degrees a quart
of milk, mixing it very smoothly; then add two peeled shallots,
a bouquet of parsley, a bay-leaf and a sprig of thyme tied
together, a little grated nutmeg, a teaspoonful of salt, and a
quarter ditto of pepper; place it over the fire, stirring until
it forms a thickish sauce; then take it from the fire, stir in a
quarter of a pound of fresh butter, and pass it through a
sieve; lay a little of it upon the bottom of a convenient-sized
dish, then a layer of the fish, season lightly with a little white
pepper and salt, then another layer of sauce, proceeding thus
until the fish is all used, finishing with sauce; sprinkle a few
breadcrumbs over, and put it into a warm oven half an hour,
brown with the salamander, and serve upon the dish it is baked
on. Any remains of boiled fish may be dressed the same way.
Stewed Turbot.
Place three or four pounds of turbot in a stewpan with two
ounces of butter, a glass of marsala or port wine, and a small
bunch of herbs. To this add a small tumblerful of water, or
fish stock if procurable. Sprinkle with pepper and salt, place
a sheet of buttered paper over the whole and cook very slowly
in the oven or on the hob. When the fish is quite tender take
it out and keep hot.
Now slice about a dozen button mushrooms and add them to
the fish liquor. Simmer till the mushrooms are done, then re-
move the herbs, skim carefully, and add one gill of cream and
about the same quantity of Neapolitan sauce✪ Stewed Turbot. Heat up again
and pour it over the fish before serving.
9<5 STANDARD COOKERY.
Stewed macaroni, with which a little Parmesan cheese has
been mixed, is usually served with this dish.
To make the Neapolitan sauce chop up any odds and ends
of fish trimmings and bones and place them in a stewpan
with an ounce of butter, a little minced bacon, and some slices
of carrots and onions. Stir until well browned and then add
a tablespoonful of flour. When this also is browned, add half
a pint of good stock, a glass of Madeira or sherry and a little
tomato sauce. After simmering for another five minutes pass
the whole through a sieve and boil up again in a fresh sauce-
pan.
Whitebait.
Although always ready and willing to partake of a dish of
this sweet little fish when dining-out or lunching at some fa-
vorite restaurant, the average housewife rarely, if ever, essays
to cook the dish at home, being under the impression that it is
beyond her powers. I hope to prove that this idea is erroneous
and can promise that if my instructions are faithfully carried
out, the simplicity of the operations and excellent results will
make such an appeal that whitebait will, in future, often figure
on the menus of quite ordinary homes.
PROCEDURE. — Take a pint of whitebait and place in a large
bowl of cold water, to which ice has been added. (It is a good
plan to stand the bowl on ice if that can be managed.)
Now place two clean cloths on a table, side by side. On one
of these place a heap (about three pounds) of best white flour.
Have your frying fat (lard is the best) smoking hot on the
fire. ✪ Whitebait
Page 68 · 3 recipe records on this page
Presented as published in 1912. 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
is made from the remains of a turbot left from a previous dinner; pick all the flesh from the bones, which warm in salt and water, and have ready the following sauce: — Put one ounce of flour into a stewpan, to which add by degrees a quart of milk, mixing it very smoothly; then add two peeled shallots, a bouquet of parsley, a bay-leaf and a sprig of thyme tied together, a little grated nutmeg, a teaspoonful of salt, and a quarter ditto of pepper; place it over the fire, stirring until it forms a thickish sauce; then take it from the fire, stir in a quarter of a pound of fresh butter, and pass it through a sieve; lay a little of it upon the bottom of a convenient-sized dish, then a layer of the fish, season lightly with a little white pepper and salt, then another layer of sauce, proceeding thus until the fish is all used, finishing with sauce; sprinkle a few breadcrumbs over, and put it into a warm oven half an hour, brown with the salamander, and serve upon the dish it is baked on. Any remains of boiled fish may be dressed the same way.
Stewed Turbot.
Place three or four pounds of turbot in a stewpan with two ounces of butter, a glass of marsala or port wine, and a small bunch of herbs. To this add a small tumblerful of water, or fish stock if procurable. Sprinkle with pepper and salt, place a sheet of buttered paper over the whole and cook very slowly in the oven or on the hob. When the fish is quite tender take it out and keep hot.
Now slice about a dozen button mushrooms and add them to the fish liquor. Simmer till the mushrooms are done, then remove the herbs, skim carefully, and add one gill of cream and about the same quantity of Neapolitan sauce. Heat up again and pour it over the fish before serving.
Stewed macaroni, with which a little Parmesan cheese has been mixed, is usually served with this dish.
To make the Neapolitan sauce chop up any odds and ends of fish trimmings and bones and place them in a stewpan with an ounce of butter, a little minced bacon, and some slices of carrots and onions. Stir until well browned and then add a tablespoonful of flour. When this also is browned, add half a pint of good stock, a glass of Madeira or sherry and a little tomato sauce. After simmering for another five minutes pass the whole through a sieve and boil up again in a fresh saucepan.
Whitebait.
Although always ready and willing to partake of a dish of this sweet little fish when dining-out or lunching at some favorite restaurant, the average housewife rarely, if ever, essays to cook the dish at home, being under the impression that it is beyond her powers. I hope to prove that this idea is erroneous and can promise that if my instructions are faithfully carried out, the simplicity of the operations and excellent results will make such an appeal that whitebait will, in future, often figure on the menus of quite ordinary homes.
PROCEDURE. — Take a pint of whitebait and place in a large bowl of cold water, to which ice has been added. (It is a good plan to stand the bowl on ice if that can be managed.)
Now place two clean cloths on a table, side by side. On one of these place a heap (about three pounds) of best white flour. Have your frying fat (lard is the best) smoking hot on the fire.
Records on this page
Stewed TurbotNeapolitan SauceWhitebait