Broiled Fish with Latticed Potatoes
From Table Talk's illustrated cook book, 1906
A five or six-pound fish will require twenty-five minutes.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 9. The excerpt below is the record exactly as published.
Any good-sized firm-fleshed fish may be selected for broiling. It should be split from head to tail and carefully cleaned, if desired the back bone may be removed. Each half should be brushed with melted butter, laid in a wire broiler and cooked, flesh side first, over a clear fire. A five or six pound fish BROILED FISH, LATTICED POTATOES. will require twenty-five minutes. The latticed potatoes served with the fish are cut with a waved vegetable slicer. After slicing drop the potatoes into cold water for a little while, dry on a towel and fry golden brown in deep smoking-hot fat. They should be drained for a moment on unglazed paper and well salted before serving on a hot dish. FISH CUTLETS. Fish cutlets can be made from any firm-fleshed fish such as cod or halibut or, where color is desired, salmon. The fish is steamed then flaked, well seasoned with salt, pepper, lemon juice and chopped parsley and carefully added to a thick sauce ; the proportions of the latter are two tablespoonfuls each of flour and butter to one-half of a pint of milk and one cupful of the sauce is sufficient for twice as much fish. When cold this mixture is shaped, egged, crumbed and fried in deep fat. Where any quantity of shad is left from a previous dinner it may be used, care being taken to remove every bone. 36 TABLE TALK'S ILLUSTRATED COOK BOOK SMELTS. niZD IH DKIP FAT AND riLED ON A FOLDKO NAPKIN : GARNISH OF PARSLEY AND CUT LEMONS iBsm ^i^^rf^ BAKED FISH. Bass or any firm-fleshed fish of moderate size may be used for baking. After cleaning a stuffing may be inserted ; this usually consists of crackers or bread crumbs moistened with one tablespoonful of melted butter
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