Boiled Salmon Trout. — Clean, wash,
and dry the fish. Wrap in a thin cloth,
cover with salted water, and boil gently for
half an hour, or longer for large fish.
When done, remove the cloth and lay in a
777^ MODEL COOK BOOK
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hot dish. Pour over it cream sauce and
serve. The cream sauce is made of a cup
of cream, diluted with a few spoonfuls of
hot water, stirring in two tablespoonfuls
melted butter and some chopped parsley✪ Boiled Salmon Trout.
Fried Trout. — Brook trout are usuall}^
served fried. After cleaning and drying,
roll in flour, and fry in butter✪ Fried Trout, or butter
and lard. Let the fat be hot, fry to a deli-
cate brown, and serve instantly. Use no
seasoning except salt. Lay on a hot nap-
kin, to absorb any external grease, and
range side by side in a heated dish.
Canned Salmon. — Canned salmon may
be serv^ed cold with any of the fish sauces.
For a breakfast dish it may be heated , sea-
soned with salt and pepper and served on
buttered toast, with a dressing of milk thick-
ened with butter and flour✪ Canned Salmon poured over it.
Breakfast riackerel. — Soak the fish over
night, next morning put in a skillet in cold
water. Let come to a boil and pour off"
water, add more and let come to a scald ;
take up, spread over with butter, dredge
with flour✪ Breakfast Mackerel and set in oven to brown.
Terrapin. — Cut off head and dress. Boil
till tender with a little salt and a pinch of
soda added to the water. When tender take
from water and pick to pieces, add a few
cracker crumbs, one onion, parsley, allspice,
salt and pepper, add two tableispoonfuls of
butter. Boil liquor down, pour over fish ;
garnish with slices of lemon and bake a
light brown.
Mock Terrapin. — Take half a calf's liver,
season and fry brown. Hash it not very
fine ; dredge thickly with flour ; take one
teaspoonful of mixed mustard, a pinch of
cayenne pepper, two hard-boiled eggs
chopped fine, a piece of butter size of an
^'gZ, one teacup of water. Boil together a
minute or two and serve.
Turtle. — Cut off the head, and scald,
scrape and clean thoroughly. Put on to
boil, shell and all, add salt and pepper, and
cook until very tender, pick meat from
shell, season with butter, and thicken with
a tablespoonful of flour and a little milk.
Fried Eels. — After cleaning the eels
well, cut in pieces about two inches long.
wash them and wipe them dry, roll them in
flour or crackers, fry in hot lard. They should
be browned all over and thoroughly done.
Fish Chowder. — Take i lb. cod or had-
dock ; put the head, bones, fins and skin
into one cup cold water and let simmer.
In one tablespoonful of dripping brown one
small onion. Pare and slice two potatoes
and parboil five minutes. Strain the fish bones
from the water, add the potatoes, scrape in
the browned onion, and add salt and pepper.
Bring to a boil, then add the fish, cut into
inch pieces ; simmer from ten to twenty min-
utes, or until the fish and potatoes are done.
Take two tablespoonfuls each of flour and
butter and one cup of milk, and cook to-
gether to make a white sauce ; add it to the
chowder, boil, and add two crackers broken
into quarters. Serve in a hot dish. ✪ Terrapin
Page 11 · 8 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
Boiled Salmon Trout. — Clean, wash, and dry the fish. Wrap in a thin cloth, cover with salted water, and boil gently for half an hour, or longer for large fish. When done, remove the cloth and lay in a
u
hot dish. Pour over it cream sauce and serve. The cream sauce is made of a cup of cream, diluted with a few spoonfuls of hot water, stirring in two tablespoonfuls melted butter and some chopped parsley.
Fried Trout. — Brook trout are usually served fried. After cleaning and drying, roll in flour, and fry in butter, or butter and lard. Let the fat be hot, fry to a delicate brown, and serve instantly. Use no seasoning except salt. Lay on a hot napkin, to absorb any external grease, and range side by side in a heated dish.
Canned Salmon. — Canned salmon may be served cold with any of the fish sauces. For a breakfast dish it may be heated, seasoned with salt and pepper and served on buttered toast, with a dressing of milk thickened with butter and flour poured over it.
Breakfast Mackerel. — Soak the fish over night, next morning put in a skillet in cold water. Let come to a boil and pour off water, add more and let come to a scald ; take up, spread over with butter, dredge with flour and set in oven to brown.
Terrapin. — Cut off head and dress. Boil till tender with a little salt and a pinch of soda added to the water. When tender take from water and pick to pieces, add a few cracker crumbs, one onion, parsley, allspice, salt and pepper, add two tablespoonfuls of butter. Boil liquor down, pour over fish ; garnish with slices of lemon and bake a light brown.
Mock Terrapin. — Take half a calf's liver, season and fry brown. Hash it not very fine ; dredge thickly with flour ; take one teaspoonful of mixed mustard, a pinch of cayenne pepper, two hard-boiled eggs chopped fine, a piece of butter size of an egg, one teacup of water. Boil together a minute or two and serve.
Turtle. — Cut off the head, and scald, scrape and clean thoroughly. Put on to boil, shell and all, add salt and pepper, and cook until very tender, pick meat from shell, season with butter, and thicken with a tablespoonful of flour and a little milk.
Fried Eels. — After cleaning the eels well, cut in pieces about two inches long. Wash them and wipe them dry, roll them in flour or crackers, fry in hot lard. They should be browned all over and thoroughly done.
Fish Chowder. — Take i lb. cod or haddock ; put the head, bones, fins and skin into one cup cold water and let simmer. In one tablespoonful of dripping brown one small onion. Pare and slice two potatoes and parboil five minutes. Strain the fish bones from the water, add the potatoes, scrape in the browned onion, and add salt and pepper. Bring to a boil, then add the fish, cut into inch pieces ; simmer from ten to twenty minutes, or until the fish and potatoes are done. Take two tablespoonfuls each of flour and butter and one cup of milk, and cook together to make a white sauce ; add it to the chowder, boil, and add two crackers broken into quarters. Serve in a hot dish.
Records on this page
Boiled Salmon TroutFried TroutCanned SalmonBreakfast MackerelBreakfast MackerelTerrapinMock TerrapinFish Chowder