Cold Fish

Ingredients

• a bluefish
• two tablespoonfuls of vinegar
• one and a half tablespoonfuls of granulated gelatine
• half a cupful of cold water
• half a cupful of oil
• a tablespoonful of lemon juice
• half a teaspoonful of salt
• a dash of pepper
• the beaten yolk of an egg

Method

1. 1

   Boil the fish with soup vegetables and vinegar.

2. 2

   After cooking, cover with a mayonnaise made from stock, gelatine, oil, vinegar, salt, pepper, and egg yolk.

3. 3

   Garnish with pickled beets.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 48. The excerpt below is the record exactly as published.

COLD FISH COVEKEI) WITH JELLIED MAYONNAISE AND GARNISHED WITH BEETS AND OLIVES. NO. 115. CKEAM CHEESE WITH BAR-LE-DUO CURRANTS GAME — SALADS — COLD SERVICE — CHEESE 129 The bone is covered with a paper frill (page 14). The dish is garnished with slices of pickled beets stamped into rounds. BONED HAM Boil the ham as directed above. "Wliile it is still hot strip oft" the skin, then turn it over and remove the bone. If the ham is thoroughly cooked, the bone will come out easily. Make a cut down to and along the bone in the center of the under side, then work the knife around and close to the bone until the latter is loosened enough to be pulled out. Lay the boned ham on a cloth, draw it together and sew the cloth around it, pressing the ham firmly together, and giving it a good shape. Place a board and heavy weights on the ham, and let it cool while under this pressure. Remove the cloth. Trim it again, if necessary. Cover it with a meat glaze (see page 104). Garnish with a wreath of watercress. COLD FISH Garnished cold fish makes an ornamental and useful dish for buffet luncheons, and for summer service, when cold dishes of any kind are acceptable. Illustration No. 114 shows a bluefish boiled in upright position, covered with jellied mayonnaise and garnished with pickled beets, cran- berries, and gherkins. It is placed on a layer of bread to raise it on the dish. To prepare the dish, place a carrot inside the fish to give it stability, then tie and prop it with vegetables on the kettle-strainer, in the position desired. Boil it slowly, allowing ten minutes to the pound. Put soup vegetables, a bay-leaf, and two tablespoonfuls of vinegar in the water. When cooked, lift the fish out carefully and let it get cold before removing it from the strainer. Take off the skin and cover it with a mayonnaise made as 130 LUNCHEONS follows : Heat a ciipful of clear beef or chicken stock, and dissolve in it one and a half tablespoonfuls of granulated gelatine which has soaked for an hour in half a cupful of cold water. When it has cooled add half a cupful of oil, a tablespoonful of vinegar or of lemon juice, half a teaspoon- ful of salt, a dash of pepper, and the beaten yolk of an egg

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