£LICE one middling-sized onion and fry it with
one ounce of butter until it turns yellow ; add
three or four pounds of fish (bass, pike, trout,
or any fish having a firm and compact flesh) ; add,
also, two carrots, two onions and one leek (all sliced),
four stalks of parsley, one of thyme, one clove of
garlic if to the taste, a bay-leaf, one clove, six pep-
percorns✪ Fish a Lucullus and salt ; cover the whole with cold water ;
set on a good but not brisk fire, and boil gently for
about two hours. If the water is boiling away, add
some, then strain and use.
AND HOW TO COOK THEM. 2S
FISH CHOWDER.
BY MRS. JOHN SHERMAN.
(Wife of Senator from Ohio.)
^OIL a codfish (any fish will answer) weighing
about five pounds ; take out all the bones, and
season lightly with pepper and salt ; take a
quart of milk, put in five small onions, a bunch of
thyme and parsley, a teaspoonful of salt, one-half tea-
spoonful of white pepper, and one-half teaspoonful of
grated nutmeg; simmer all together for fifteen min-
utes, and then strain. Then return to the fire, and
add one-quarter pound flour, one-quarter pound
butter, and yolks of two eggs. Stir until it thickens,
but do not let it get too thick. Then in your baking-
dish put alternate layers of sauce and fish, having the
sauce on top and bottom. Grate bread crumbs and
Parmessan cheese over the top ; place in a moderate
oven, and bake half an hour.
(l£> . <S J^^i^c^L^C^
26
STATESMEN'S DISHES;
DEVILED CRABS.
BY MES. M. 8. QUAY.
(Wife of Senator from Pennsylvania.)
OIL one dozen crabs twenty minutes; when
cold, pick. Three eggs, well beaten, two
tablespoonfuls Vienna bread crumbs, four of
melted butter, one of olive oil, one tablespoonful of
chopped parsley✪ Deviled Crabs. Season with salt and pepper. Mix
all together, using cream to moisten, and put back
in the shells, which should be clean and dry. Dip
in beaten eggs and Vienna bread crumbs and fry in
hot lard to cover.
AND HOW TO COOK TEEM. 27
BROILED OYSTERS ON TOAST.
BY MBS. O. K. DAVI8,
(Wife of Senator from Minnesota.)
JAKE the largest oysters obtainable. Brush
the wire oyster-broiler with softened butter,
lay in the oysters and broil over a hot fire two
or three minutes, basting once on each side with
butter-brush. Dish side by side on a long slice of
buttered toast✪ Broiled Oysters on Toast in a dish. Garnish with lemon and
parsley.
28 STATESMEN'S DISHES;
BAKED FISH.
BY MRS. J. E. CAMPBELL.
(Wife of the Governor of Ohio.)
^LEAIST, rinse and wipe dry a white- fish, or any-
fish, weighing three or four pounds ; rub the
t$^P§ fish inside and out with salt and pepper, fill
with a stuffing made like that for poultry, but drier ;
tie the fish up and put in a hot pan with some drip-
pings and a lump of butter, dredge with flour and lay
over the fish a few slices of thin salt pork✪ Baked Fish or bits of
butter, and bake an hour and a half, basting occa-
sionally.
A6~*~4/*s£c*£4L~~
AND HOW TO COOK THEM. 29
STEWED OYSTERS, ETC.
BY MRS. ROSWELL P. FLOWER.
(Wife of Representative from New York.)
Page 6 · 6 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
SLICE one middling-sized onion and fry it with one ounce of butter until it turns yellow ; add three or four pounds of fish (bass, pike, trout, or any fish having a firm and compact flesh) ; add, also, two carrots, two onions and one leek (all sliced), four stalks of parsley, one of thyme, one clove of garlic if to the taste, a bay-leaf, one clove, six peppercorns and salt ; cover the whole with cold water ; set on a good but not brisk fire, and boil gently for about two hours. If the water is boiling away, add some, then strain and use.
FISH CHOWDER.
BY MRS. JOHN SHERMAN.
(Wife of Senator from Ohio.)
BOIL a codfish (any fish will answer) weighing about five pounds ; take out all the bones, and season lightly with pepper and salt ; take a quart of milk, put in five small onions, a bunch of thyme and parsley, a teaspoonful of salt, one-half teaspoonful of white pepper, and one-half teaspoonful of grated nutmeg; simmer all together for fifteen minutes, and then strain. Then return to the fire, and add one-quarter pound flour, one-quarter pound butter, and yolks of two eggs. Stir until it thickens, but do not let it get too thick. Then in your baking-dish put alternate layers of sauce and fish, having the sauce on top and bottom. Grate bread crumbs and Parmesan cheese over the top ; place in a moderate oven, and bake half an hour.
DEVILED CRABS.
BY MRS. M. S. QUAY.
(Wife of Senator from Pennsylvania.)
BOIL one dozen crabs twenty minutes; when
cold, pick. Three eggs, well beaten, two tablespoonfuls Vienna bread crumbs, four of melted butter, one of olive oil, one tablespoonful of chopped parsley. Season with salt and pepper. Mix all together, using cream to moisten, and put back in the shells, which should be clean and dry. Dip in beaten eggs and Vienna bread crumbs and fry in hot lard to cover.
BROILED OYSTERS ON TOAST.
BY MRS. O. K. DAVIS,
(Wife of Senator from Minnesota.)
TAKE the largest oysters obtainable. Brush the wire oyster-broiler with softened butter, lay in the oysters and broil over a hot fire two or three minutes, basting once on each side with butter-brush. Dish side by side on a long slice of buttered toast in a dish. Garnish with lemon and parsley.
BAKED FISH.
BY MRS. J. E. CAMPBELL.
(Wife of the Governor of Ohio.)
CLEAN, rinse and wipe dry a white-fish, or any fish, weighing three or four pounds ; rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier ; tie the fish up and put in a hot pan with some drippings and a lump of butter, dredge with flour and lay over the fish a few slices of thin salt pork or bits of butter, and bake an hour and a half, basting occasionally.
STEWED OYSTERS, ETC.
BY MRS. ROSWELL P. FLOWER.
(Wife of Representative from New York.)
Records on this page
Stewed Oysters, Etc.Fish ChowderFish a LucullusDeviled CrabsBroiled Oysters on ToastBaked Fish