Fish Sauce
From Cassell's dictionary of cookery, 1892
Serves 8
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 518. The excerpt below is the record exactly as published.
e quart of the best vinegar and half a pint of port wine, a quarter of an ounce of cochineal, half an ounce of cayenne pepper, and six cloves of garlic ; add and mix one table-spoonful of walnut-ketchup, and a double quantity of anchovy liquor ; strain, and put it into bottles for use. It should be stirred often during the forty-eight houi-s, and the bottles used should not hold more than half a pint each. Pish Pudding. — Pound the flesh of two raw haddocks, cleared from skin and bone, in a mortar, pass it through a sieve, mixing a very little good gravy with it. Pound also an onion, a little parsley, a few bread-crumbs, and a quarter of a pound of veal suet ; moisten with a couple of eggs, and season with pepper and salt. Beat these ingredients well into the pounded fish. When well mixed, boil the pudding in a mould, and send to table with a rich brown sauce. Eel pudding, with the addi- tion of oysters, is excellent. It may be boUed in paste, and served with a sauce in the dish, or in a mould with sauce in a tiu-een. Time, one hour to boU. Probable cost, !.«, each. Pish Pudding, Plain.— Lino a pudding- tasin with ordinary pudding paste ; cut a pound of cod, or any other fish liked, into pieces, season Avith salt, poppur, a very httle chopped parsley, and onion ; spiinkle a httle fioui-, and tluow m about a quarter of a pint of water ; add fish sauce to taste. Serve hot. Time, one hour to boil. Sutficient for two persons. Pish Ragout in Scallop Shells. — Dissolve a piece of butter in a stewjmn, and put into it any uncooked fish, weU cleared from skin and bone, and cut into small dice, but not mashed; add salt and lemon- juice, and stew very gently till done ; then have ready a sauce composed of the following ingredients : — Some good gravy, a glassful of white wine, a little cayenne pepper, grated lemon-peel, ginger, and nutmeg. Thicken the sauce with floui- and butter, and stir till quite thick; then put in the fish, and stii- in the yolks of three eggs and a little sardine butter. Put this ragout into scallop-shells with a covering of bread-crumbs and Parmesan cheese. Pour a little oiled butter over and bake to a pale brown. Time, ten minutes to bake. Pish Rechauffe. — Take any fish, cooked, free from skin and bones, flake it, and to every pound add half a pint of cream, of Harvey sauce, mushroom ketchup, essence of anchovy, and mustard, one table-spooirful of each. Roll a little flour- to thicken in butter, and sprinkle with salt and pepper. Put the fish into a stewpan over a gentle fire, and when hot throw it up into a dish ; cover with bread- crumbs, and baste with butter for a few minutes while it is before the fire. Bro%vn with a sala- mander, or raise a wall of mashed potatoes roxmd the dish, two and a haK inches high, and place the ragout in the centre. Pike, cod, tur- bot, soles, and liaddock do well for this dish. Pish, Rissoles of. — To any quantity or kind of cold cooked fish, weighed after the bones and skin have been removed, add a third part of grated bread-crumbs, a finely-minced boiled onion, some cold melted butter, and the yolks of two eggs ; season with pepper and salt. Make puff paste, roU it thin, and cut it into squares of two inches. Place about a tea-spoon- ful of the mince on each square, and fold over with paste. Wet the edges of the paste, before closing them, that they may adhere, and fry in boiling lard, first egging and covering the ris- soles with bread-crumbs. Serve diy. Garnish, with fried parsley. Time, fifteen minutes to ivy. Probable cost, 8d., exclusive of the fish. Pish Salad.— This consists of cold fish of any kind, hard-boiled eggs cut small, pickled gherkins, or any other green pickle. Oysters or shrimps may be added to the other fish, which should be separated neatly into flakes, and the whole should be moistened with a salad cream. Garnish with slices of lemon and some parsley. Pish Sandwiches. — Cut bread and butter as for other sandwiches, place thin scollops of any fish on the slices, and instead of mustard, use Tartar sauce. Put a layer of finely-sliced lettuce on the top of the sauce, and cover with bread and butter. Serve cut into squares. Thm slices of hard-boiled eggs may be added, but fish mate good sandwiches alone if weU seasoned. FIS (213 ) FIS Fish Sauce. — To a quart of the best vine- gar add an ounce and a half of cayenne pepper, two or three shallots, a few shi-eds of garlic, and two table-spoonfuls each of walnut ketchup iind soy. To be kept ia a large bottle, and well shaken every day. At the end of a fortnight divide the sauce, and keep it well sealed in small bottles. Use as required. It wiU be fit for use in about three weeks. Probable cost. Is. for this quantity. Fish, Sauce for Boiled. — Take some of the water in which the fish has been boiled, and simmer in it for a quarter of an hour an onion, an anchovy, and a table-spoonful of walnut ketchup ; add a pint of good veal gravy, strain, and thicken with butter and fioui\ Two table-spoonfuls of
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Cook this with the app: pantry check, scaling, and the assistant.