Cod Fish Croquettes
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 22. The excerpt below is the record exactly as published.
Cod Fish Croquettes. One pint of cold boiled cod fish, % pint of sweet cream, 2 table- spoons of flour, yolks of 4 hard boiled eggs, 1 tablespoon of butter, 1 tablespoon chopped parsley, ^ nutmeg grated, salt and cayenne pepper. Put cream in double boiler, blend buttter and flour and add to cream, stir and cook 2 minutes ; remove from fire, add fish minced fine, yolks, salt, parsley and nutmeg, shape and din in beaten egg and cracker crumbs ; fry in hot lard ; drain on wire basket. Serve hot for lunch or tea. Deviled Crabs. Take 15 crabs, 2 tablespoons of butter, 1 coffee cup of cream, IY2 tablespoons flour, 1 tablespoon chopped parsley. Boil the crabs, remove meat carefully, put the cream in double boiler and when it KENTUCKY BBCECPT :600K. 39 ' . II-.. I ... I I , .1 III I I . II., scalds, add the flour and butter well blended. Stir mixture until smooth, then add yolks of 4 hard boiled eggs mashed fine, salt and cayenne pepper, % teaspoon lemon juice and the crab meat mix well and have it highly seasoned. Wash shells and wipe dry, fill with the mixture, leave them until cold. Beat 1 egg, put a little on each shell, then sprinkle with bread crumbs. Place in a wire basket, dip in hot lard until a light brown. Or if preferred omit the egg, ilse bits of butter on top of each crab, with the bread crumbs. Set in oven to brown. Brook Trout. Wash trout in salted water, score a little across the back, rub well with Lucca oil and broil slowly. Serve on a very hot dish with melted butter, or Maitre d 'Hotel sauce. Spanish Mackerel* Draw by the gills, wash and rub with coarse salt, trim off fins closely. Split down the back, remove the bone, wipe dry and season with salt and pepper. Rub well with butter or oil. Broil slow- ly until done. Put on a hot dish. Serve with butter sauce. Deviled Grabs. Drain liquor from canned crabs. Make a dressing of 1 hard boiled egg, 1 raw egg, 1 tablespoon butter, 1% tablespoons of vine- gar, 1 teaspoon of mustard, % teacup of boiling water, cayenne pep^ per to taste, a pinch of salt. Eub the cooked yolk in the butter, then the vinegar, pepper, mustard and salt. Stir in the raw yolk beaten light, and the white chopped fine, the uncooked white, then boiling water. Add this dressing to crabs, mix well. Fill shells carefully and sprinkle grated bread crumbs and bits of butter on top of each shell ; set in oven to brown. This quantity fills 12 shells. Serve hot in the shells. Creamed Shrimp. Set blazer over hot water in chafing dish, put in it 1 pint of cream, 1 can of shrimp drained of all liquor; l^ teaspoon paprika, % teaspoon of salt and a dash of nutmeg. When cream is hot, add 2 well-beaten yolks and a wine glass of Madeira wine. Serve on rounds of toast. Shrimp Newburg. One can of shrimp, 1 cup mushrooms, 1 pint rich milk, 1 table- spoon butter, 1 tablespoon flour, 1 wineglass sherry wine, cayenne pepper and salt. Put butter and flour in chafing dish and stir until smooth, then add milk, and when it boils, salt and pepper, shrimp and mushrooms. Stir until it boils, then add sherry. Serve with reception fiakes or squares of toast. Broiled Shrimp. Dip ^(hrimp in fiour and broil in butter imtil a chestnut brown. Serve hot with mayonnaise dressing, on toasted crackers. 40 KENTUCKY BECEIFT BOOK. Oloms. Take 2 dozen clams and chop fine, put in frying pan 1 heaping kitchen spoon of butter; when melted stir in 2 tablespoons of flour
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