Fish Chafing Dish
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.
half a pound of the fish into the chafing dish with an ounce of butter. When hot add half a cup of breadcrumbs, previously soaked in milk, one teaspoonful of anchovy essence or paste, and a well beaten egg. Mix thoroughly, and season 22 Chafing Dish Cookery with salt, pepper, and a grate of nutmeg. Cook whilst stirring for five minutes, then add a little cream, re-heat, and serve hot. Croquettes of fftsb. Spread a fish mixture made as directed in the last recipe on to a plate and let cool, then divide into six to eight portions, and shape each into a ball or cork shape, dip in egg and roll in bread- crumbs. Melt two ounces of clarified butter in the chafing dish, when quite hot drop in the cro- quettes one at a time, and fry to a golden brown. Take up, drain, and dish up. Serve with quar- ters of lemon. jftsb Coast. This dish is made in the same manner as “Minced Meat Toast” (page 29), using cooked fish in place of meat, omitting the onion, and using milk in place of stock. White or brown sauce may be used in place of stock or milk to moisten the fish or meat, in which case the flour must be omitted. Be sure that the toast, as well as the mixture, are thoroughly hot before serving. Barbecue of jfisb or Meat. Flake up some cooked cold fish or cut some cold meat or poultry into slices. Mix a table- spoonful of vinegar with two tablespoonfuls of olive oil, salt, pepper and half a finely chopped peeled shallot. Pour this marinade over the fish or meat and allow it to steep in it for about an hour. Melt half an ounce of butter in a chafing dish, and add to it two tablespoonfuls of tomato pur6e, a little mushroom ketchup and a few drops of lemon juice. Now put in the fish or meat and let it get thoroughly hot. Dish up neatly and serve hot. TRecbauffe of Golt> Meat. The remains of cold roast beef or mutton can with very little skill and trouble be turned into appetizing dishes by the help of the chafing dish. The meat, say about half a pound, should be cut Chafing Dish Cookery 23 into thin slices, freed from superfluous fat and gristle, or it may be cut into fine shreds or julienne strips. It is best if first fried or tossed in a little butter in the blazer over a full flame, after which a little good brown sauce or gravy is added, also a teaspoonful of red currant jelly, half a glass of sherry or Madeira wine, and a teaspoonful of Holbrook’s Worcestershire sauce ; season with salt
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