Skin the steaks carefully and lay in salted water (cold), for an
hour, to remove the oily taste, so offensive to most palates. Then
wipe each steak dry, salt, and broil over hot coals on a buttered
gridiron. Serve in a hot dish when you have buttered and pep-
pered them, and send up garnished with parsley, and accompa-
nied by a glass dish containing sliced lemon. Another nice way
to cook sturgeon is to prepare it as the above; then dip it in
beaten egg, then bread crumbs, and fry brown.
STEWED CODFISH.
Soak pieces of codfish several hours in cold water, pick fine,
and place in skillet with water; boil a few minutes, pour off wa-
ter and add fresh, boil again and drain off as before; then add
plenty of sweet milk, a good-sized piece of butter, and a thicken-
ing made of a little flour (or cornstarch) mixed with cold milk
FISH. 25
until smooth like cream. Stir well, and when done take from the
fire, and add the yolks of three well beaten eggs✪ Stewed Codfish; stir quickly
and serve.
FISH CHOWDER.
Take a fresh codfish, two and a half pounds in weight, four
medium-sized potatoes, four small onions, two slices of fat salt
pork. First, cut the pork quite fine, put it in your kettle and
let it fry brown. Cut the fish in pieces of an inch thick, and
two inches square, remove all the bones possible. Cut the pota-
toes and onions also fine, put all in a kettle in layers, alternately,
cover with hot water, cook thirty minutes; then add one pint of
rich sweet milk✪ Fish Chowder, pepper and salt to taste. Serve hot.
CODFISH PIE.
Take a piece of codfish, soak over night in plenty of water.
In the morning simmer until tender. When done, remove all
the bones, and chop fine. Take one bowlful of fish, one and one-
half bowlful of mashed potatoes, one bowlful of thick cream,
one-half teacupful of butter✪ Codfish Pie, pepper to taste. Mix all well to-
gether, and brown nicely in the oven.
CODFISH HASH.
Prepare the fish as in the above recipe. Take one bowlful of
fish, one and one-half bowlful of chopped potatoes, one bowlful
of thick cream, two eggs, well beaten✪ Codfish Hash, butter and pepper to
taste. Brown in the oven. Very nice for breakfast.
TURBOT.
Take a fine, large whitefish, steam till tender. Take out the
bones and sprinkle with pepper and salt. For the dressing, heat
one pint of milk and thicken with two-thirds of a cupful of flour.
When cold, add two well beaten eggs and half a teacupful of
butter✪ Turbot. Put in the baking-dish a layer of fish, then a layer of
sauce till full. Season with onions, parsley and thyme. Cover
the top with bread crumbs, and bake one-half hour.
BOILED CODFISH.
Soak over night, put in a pan of cold water, and simmer two
26 FISH.
or three hours. Serve with drawn butter, with hard-boiled eggs
sliced on it. Codfish is also excellent broiled. After soaking
sufficiently, grease the bars of the gridiron, broil, and serve with
bits of butter dropped over it. This is a nice relish for tea.
BOILED SALT MACKEREL.
After freshening, wrap in a cloth and simmer for fifteen min-
utes; remove, lay on it two hard-boiled eggs✪ Boiled Salt Mackerel sliced, pour over it
drawn butter, and trim with parsley leaves. Boiling salt fish
hardens it.
CODFISH BALLS. (No. 1.) ✪ Codfish Balls (No. 1)
Page 14 · 8 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
Skin the steaks carefully and lay in salted water (cold), for an hour, to remove the oily taste, so offensive to most palates. Then wipe each steak dry, salt, and broil over hot coals on a buttered gridiron. Serve in a hot dish when you have buttered and peppered them, and send up garnished with parsley, and accompanied by a glass dish containing sliced lemon. Another nice way to cook sturgeon is to prepare it as the above; then dip it in beaten egg, then bread crumbs, and fry brown.
STEWED CODFISH.
Soak pieces of codfish several hours in cold water, pick fine, and place in skillet with water; boil a few minutes, pour off water and add fresh, boil again and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, and a thickening made of a little flour (or cornstarch) mixed with cold milk
until smooth like cream. Stir well, and when done take from the fire, and add the yolks of three well beaten eggs; stir quickly and serve.
FISH CHOWDER.
Take a fresh codfish, two and a half pounds in weight, four medium-sized potatoes, four small onions, two slices of fat salt pork. First, cut the pork quite fine, put it in your kettle and let it fry brown. Cut the fish in pieces of an inch thick, and two inches square, remove all the bones possible. Cut the potatoes and onions also fine, put all in a kettle in layers, alternately, cover with hot water, cook thirty minutes; then add one pint of rich sweet milk, pepper and salt to taste. Serve hot.
CODFISH PIE.
Take a piece of codfish, soak over night in plenty of water. In the morning simmer until tender. When done, remove all the bones, and chop fine. Take one bowlful of fish, one and onehalf bowlful of mashed potatoes, one bowlful of thick cream, one-half teacupful of butter, pepper to taste. Mix all well together, and brown nicely in the oven.
CODFISH HASH.
Prepare the fish as in the above recipe. Take one bowlful of fish, one and one-half bowlful of chopped potatoes, one bowlful of thick cream, two eggs, well beaten, butter and pepper to taste. Brown in the oven. Very nice for breakfast.
TURBOT.
Take a fine, large whitefish, steam till tender. Take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two-thirds of a cupful of flour. When cold, add two well beaten eggs and half a teacupful of butter. Put in the baking-dish a layer of fish, then a layer of sauce till full. Season with onions, parsley and thyme. Cover the top with bread crumbs, and bake one-half hour.
BOILED CODFISH. Soak over night, put in a pan of cold water, and simmer two
or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it. Codfish is also excellent broiled. After soaking sufficiently, grease the bars of the gridiron, broil, and serve with bits of butter dropped over it. This is a nice relish for tea.
BOILED SALT MACKEREL.
After freshening, wrap in a cloth and simmer for fifteen minutes; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. Boiling salt fish hardens it.
CODFISH BALLS. (No. 1.)
Records on this page
Stewed CodfishFish ChowderCodfish PieBoiled CodfishCodfish HashTurbotBoiled Salt MackerelCodfish Balls (No. 1)