Broiled Fish

Ingredients

• the fish
• Salt and pepper it
• Salt and pepper it
• roll it in flour
• butter an oyster broiler
• with butter and parsley

Method

1. 1

   Clean, dry, season, roll in flour, broil over coals, and serve with butter and parsley.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 32. The excerpt below is the record exactly as published.

the fish into a coarse cloth or mosquito netting and boil twelve minutes to the pound in salted water, to which the juice of a couple of "7 lemons has been added. Serve with Hol- landaise sauce. Rule for sauce: Beat half a cup of butter creamy, add the yolks of f otu- raw eggs and blend with the butter. Then add a tablespoonful and a half of lemon- juice, half a teaspoonful of salt, and a pinch of cayenne pepper. Place the bowl in a pan of boiling water, add a third of a cupful of boiling water to the mix- ture and cook until it thickens, beating it continually. JULY STH "Found the fowl duly brown, both back and breast." — Robert Browning ("The Ring and the Book"). MARYLAND fried chicken has a fame dating back long " befo' de wah." The old mammies fry thin slices of bacon in the pan, then turn their young chickens, cut up as for fricassee, salted and peppered and rolled in flour, into the hot fat. Fry till each piece is a beautiful brown. Take the chicken and bacon out of the pan and put them in the oven to keep hot. Stir into the gravy a tablespoonful of flour, and when it browns add a pint of rich cream. Serve with hot soda biscuits. ii8 JULY 6rH "Jars of pickles and preserves, and cheeses and boiled hamsi and rounds of beef, arranged on the shelves in the most tempting and delicious array." — Charles Dickens ("Pickwick Papers"). FILL glass jars with large cherries, stemmed but not stoned. Boil to- gether for ten minutes a pint of vinegar, four tablespoonfuls of white sugar, twelve whole cloves, twelve whole allspice, six blades of mace and some stick cinnamon. Allow the vinegar to cool, strain and pour over the cherries, sealing the jars. This will be about the right quantity of vinegar for two quarts of cherries. JULY 7TH • "After this a stewed pigeon, faced by greengage tart, and some yellow cream twenty-four hours old; item, an iced pudding." — Charles Reade ("It Is Never Too Late To Mend"). WHIP a pint and a half of rich cream, sweeten with half a cupful of powdered sugar and add half a pint of crushed ripe rasp- berries. Beat well, put into a mould and pack with ice and rock salt, and allow to stand for three hours. 119 JULY 8th ''One of those young women who ahnost invari- ably, though one hardly knows why, recall to one's mind the idea of a cold fillet of veal." — Charles Dickens ("Sketches by Boz")- ONE of the best ways to remove the objectionable features from cold veal is to slice it as thin as possible with a sharp knife; marinade with a dressing of two tablespoonfuls each of oil and vinegar, a saltspoonful of salt and half as much pepper. Let it stand in the dressing two hours, then pile lightly on lettuce leaves, cover with mayonnaise and garnish with hard boiled eggs cut in lengthwise quarters. JULY 9TH "Bless my soul! our words used to come out like brandy-cherries; but now a sentence is like rasp- berry jam, on the stage and off." — Charles Reads ("PegWoffington"). TO brandy cherries pack glass jars with the fruit (white cherries are best for this purpose) ; to each jar allow four heaping tablespoonfuls of granulated sugar, putting a layer of cherries, then sugar, and so on till the jars are full. Then pour in brandy till 120 no more can be put in. Fasten down the tops, put the jars in a dark place, and after a few weeks the cherries will be ready to use. JULY lOTH ''I was just in the act of despatching the last morsel of Uie most savoury stewed lamb and rice, which had formed my meal." — ^Thackeray ("The Tremendous Adventiures of Major Gahagan"). CUT a pound of meat from the breast of lamb. Put into a frying- pan with an onion which has been minced and fried brown in hot butter. Cook for a few moments over a hot fire until the meat has browned slightly. Then add a teaspoonful of paprika and a tablespoonful of flour and cook five minutes longer before adding two cup- fuls of hot lamb broth. Season with salt to taste and the juice of one lemon and stew very slowly until the lamb is tender. Serve with boiled rice. 121 ^ I JULY iiTH "The soup was a sort of pur^ of dried peas, which Mademoiselle had prepared amidst bitter lam- entations that in this desolate country of England no haricot beans were to be had." — Charlotte Bronte ("Shirley"). THE beans of Mademoiselle's lamentation were not the "haricot vert" of which modern visitors to Paris hear and see so much, but lima, or, possibly, kidney beans. The simplest way has never been improved upon, and they are best cooked in boiling water for about half an hour, then drained dry, put in the serving dish, which should be hot, seasoned with salt and pepper, and a spoonful of butter stirred quickly through them. JULY I2TH * "They were such trouts as, when once tasted, remain forever in the recollection of the conmionly grateful mind— rich, flaky, or creamy, full of flavour.** —Thackeray ("The Irish Sketch-Book"). CLEAN the fish, wash it, and dry it carefully. Salt and pepper it and roll it in flour. Butter an oys- ter broiler and lay the fish, without hav- ing been split, upon it. Broil over clear coals. Serve on a hot platter with butter and parsley

Cook this with the app: pantry check, scaling, and the assistant.