Any small fish may be cooked after this recipe. Wash a pound
of small fish in cold salted water; draw them at the gills without
splitting them, and wipe them on a dry towel; have ready over
the fire a frying kettle, half full of fat; dip the fish first in milk,
then in cracker or bread crumbs, then in beaten egg, and again
in the crumbs; when the fat is smoaking hot put in the fish, as
many as will float, and fry them until they are golden brown;
take the fish from the fat with a skimmer; lay them on brown
paper for a moment to free them from grease ; sprinkle them with
salt✪ Fried Smelts and serve them hot.
BKOILED SHAD.
Any medium-sized fish may be broiled this way: After the
shad has been scaled and washed in cold water, split it down the
back; remove the back-bone and entrails and lay the fish between
the bars of a double wire gridiron which has been well buttered;
expose the inside to the fire until it is brown and then brown
22 FISH:.
the skin; when the fish is brown on both sides lay in a hot plat-
ter without breaking it; spread over it a tablespooiiful of butter;
season it with a saltspoonful of salt and quarter of a saltspoonful
of pepper, and serve it hot. Chop a tablespoonful of parsley;
mix it with a tablespoonful of butter, a teaspoonful of lemon'
juic✪ Broiled Shade, a saltspoonful of salt and quarter of a saltspoonful of pep-
per; use this to dress the broiled fish.
BAKED SALMON, TROUT OR PICKEREL.
Clean thoroughly, wipe carefully, and lay in a dripping-pan
with water enough to prevent scorching (a perforated tin sheet
or rack fitting loosely in the pan, or several muffin-rings may be
used to keep the fish from the bottom of the pan, and the fish
may be made to form a cin.-le by tying head and tail together);
bake slowly, basting often with butter and water. When done,
have ready a cup of sweet cream into which a few spoonfuls of
hot water have been poured, stir in two tablespoonfuls melted
butter and a little chopped parsley✪ Baked Salmon, Trout or Pickerel, and heat in a vessel of boil-
ing water; add the gravy from the dish and boil up once to thick-
en. Place the fish in a hot dish, and pour over the sauce. Garnish
with a wreath of crimson nasturtium-blooms and dainty sprigs
of parsley, on the edge of the dish.
BOILED SALMON. (Fresh.)
Wrap the fish, when you have washed and wiped it, in a clean
linen cloth — not too thick — baste it up securely, and put it in
a fish-kettle. Cover with cold water in which has been melted
a handful of salt. Boil slowly, allowing about quarter of an
hour to each pound. When the time is up, rip open the cover
of the cloth and test the salmon with a fork. If it penetrates
easily, it is done; if not, hastily pin up the cloth and cook a lit-
tle longer. Skim off the scum as it rises to the top. Have ready
in another sauce-pan a pint of cream, or half milk and half cream
will do, which has been heated in a vessel set in boiling water;
stir into this a large spoonful of butter, a little 'salt and chopped
parsley, and a half gill of the water in which the fish was boiled.
Let it boil up once, stirring all the while, or what is better, do
not remove from the inner vessel. When the fish is done, take
FISH. 23
Page 12 · 4 recipe records on this page
Presented as published in 1887. 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
Any small fish may be cooked after this recipe. Wash a pound of small fish in cold salted water; draw them at the gills without splitting them, and wipe them on a dry towel; have ready over the fire a frying kettle, half full of fat; dip the fish first in milk, then in cracker or bread crumbs, then in beaten egg, and again in the crumbs; when the fat is smoking hot put in the fish, as many as will float, and fry them until they are golden brown; take the fish from the fat with a skimmer; lay them on brown paper for a moment to free them from grease ; sprinkle them with salt and serve them hot.
BROILED SHAD.
Any medium-sized fish may be broiled this way: After the shad has been scaled and washed in cold water, split it down the back; remove the back-bone and entrails and lay the fish between the bars of a double wire gridiron which has been well buttered; expose the inside to the fire until it is brown and then brown
the skin; when the fish is brown on both sides lay in a hot platter without breaking it; spread over it a tablespoonful of butter; season it with a saltspoonful of salt and quarter of a saltspoonful of pepper, and serve it hot. Chop a tablespoonful of parsley; mix it with a tablespoonful of butter, a teaspoonful of lemon juice, a saltspoonful of salt and quarter of a saltspoonful of pepper; use this to dress the broiled fish.
BAKED SALMON, TROUT OR PICKEREL.
Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together); bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream into which a few spoonfuls of hot water have been poured, stir in two tablespoonfuls melted butter and a little chopped parsley, and heat in a vessel of boiling water; add the gravy from the dish and boil up once to thicken. Place the fish in a hot dish, and pour over the sauce. Garnish with a wreath of crimson nasturtium-blooms and dainty sprigs of parsley, on the edge of the dish.
BOILED SALMON. (Fresh.)
Wrap the fish, when you have washed and wiped it, in a clean linen cloth — not too thick — baste it up securely, and put it in a fish-kettle. Cover with cold water in which has been melted a handful of salt. Boil slowly, allowing about quarter of an hour to each pound. When the time is up, rip open the cover of the cloth and test the salmon with a fork. If it penetrates easily, it is done; if not, hastily pin up the cloth and cook a little longer. Skim off the scum as it rises to the top. Have ready in another sauce-pan a pint of cream, or half milk and half cream will do, which has been heated in a vessel set in boiling water; stir into this a large spoonful of butter, a little 'salt and chopped parsley, and a half gill of the water in which the fish was boiled. Let it boil up once, stirring all the while, or what is better, do not remove from the inner vessel. When the fish is done, take
Records on this page
Fried SmeltsBroiled ShadBaked Salmon, Trout or PickerelBoiled Salmon