Jerusalem Fishballs

Ingredients

• a good-sized rock or haddock
• a quart of water
• a bay leaf
• a slice of onion
• a blade of mace
• four cloves
• two cloves of garlic
• about twelve blanched and dried almonds
• a level teaspoonful of salt
• a tablespoonful of grated onion
• a saltspoonful of black pepper
• six eggs
• the juice of three lemons

Method

1. 1

   Remove skin and pick flesh from the fish.

2. 2

   Simmer skin and bones in water with bay leaf, onion, mace, cloves, and garlic for one hour.

3. 3

   Chop fish and mix with almonds, salt, onion, and pepper.

4. 4

   Form into balls and cook in the fish stock for thirty minutes.

5. 5

   Strain stock, beat eggs, and mix with stock.

6. 6

   Roll fishballs in dressing and serve garnished with parsley.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 5. The excerpt below is the record exactly as published.

JERUSALEM FISHBALLS Carefully remove the skin and then pick the flesh from a good-sized rock or haddock. Wash the skin, the head and the other rough pieces ; put them in a saucepan; add a quart of water, a bay leaf, a slice of onion, a blade of mace, four cloves and two cloves of garlic, mashed ; cover and sim- mer for one hour. While this is cooking chop the flesh of the fish very fine, adding about twelve blanched and dried almonds, a level teaspoonful of salt, a tablespoonful of grated onion, a salt- spoonful of black pepper. Mix thoroughly, form in balls the size of an English walnut, and drop My Best 250 Recipes 23 them in the pot with the fish that is cooking ; cover and cook for thirty minutes. Lift the balls with a skimmer and stand them at once in a very cold place. Strain the stock. Beat six eggs until thor- oughly mixed, add to them gradually the boiling stock, which should now measure three-quarters of a pint; stand the mixture over hot water, stir constantly until thick and jelly-like, take from the fire and press through a fine sieve. Add gradually the juice of three lemons, or half lemon juice and half tarragon vinegar. When ready to serve roll each ball in the dressing ; form them in a pyramid on a square dish or plate, put over the remaining quantity of dressing, garnish with parsley and serve. FISH TIMBALE Remove the skin and bone from half a pound of halibut or other white fish. Put it twice through a meat-chopper. Add a pint of soft breadcrumbs to a gill of milk; cook to a smooth paste and add it gradually to the fish; add six tablespoonfuls of cream, a level teaspoonful of salt and a saltspoonful of white pepper. Press this mixture through a sieve and then stir in care- fully the well-beaten whites of five eggs. Grease a large mould. Garnish the bottom with chopped parsley or chopped truffles or mushrooms, or nicely cooked green peas; fill the mixture in the 24 My Best 250 Recipes mould and stand it in a baking-pan half filled with water ; cover with oiled paper and bake in a mod- erate oven for three-quarters of an hour. When done, turn out on the serving-dish. Pour around either cream, lobster or shrimp sauce. HALIBUT A LA FLAMANDE Purchase a small, very thick halibut steak. Wash it in cold water, dry, and dust it with salt and pepper. Cover the bottom of a baking-dish with two tablespoonfuls of chopped onion, two of chopped celery, and one tablespoonful of chopped parsley; put on top the halibut steak, brush with melted butter and bake in a quick oven for thirty minutes. When done lift carefully to a heated dish. Put two tablespoonfuls of butter in a pan, add two tablespoonfuls of flour, mix; add one pint of strained tomatoes; stir until boil- ing; add a level teaspoonful of salt, a saltspoonful of mace and one of black pepper. Strain this around the fish, garnish the top with carefully boiled potato balls, baste with melted butter, dust with finely-chopped parsley and send to the table. OYSTER STEW Drain, wash and drain again fifty good fat oysters; shake over the fire until the gills curl. Heat a quart of milk in a double boiler, add it hastily to the oysters; take from the fire; add a My Best 250 Recipes 25 rounding teaspoonf ul of salt, twelve whole pepper- corns, crushed, two level tablespoonfuls of butter, and, if you like, a dash of cayenne. Serve with oyster-crackers. If thickening is liked rub a tablespoonful of butter with one of flour and add to the milk before adding it to the oysters. FISH, HAWAIIAN STYLE Clean, wash and dry a three-pound haddock, and dust it with salt and pepper. Put four table- spoonfuls of olive oil or butter in a shallow bak- ing-pan. When hot drop in th^ fish; brown on both sides, then place it in a hot oven and cook slowly for thirty minutes, turning once. While this is cooking put two good-sized potatoes that have been peeled, half a can of tomatoes, a large onion grated, a clove of garlic mashed, a salt- spoonful of ground cloves, and a bay leaf in a saucepan; cook for five minutes and press through a sieve. Add a level teaspoonful of salt, a dash of cayenne, one sweet chilli chopped fine, and a rounding tablespoonful of butter. Place the fish on a heated dish, pour over this mixture, and send to the table with a plate of plain boiled potatoes. OYSTER GUMBO Singe, clean and cut as for a fricassee one fowl ; put it in a baking-pan ; add one onion sliced, 26 My Best 250 Recipes half a pint of water, and bake until tender. Wash and cut in thin slices a quart of young okra ; put it in a saucepan; add a pint of water and cook slowly for half an hour. Lift the chicken to a soup kettle ; add a quart of chicken stock or boil- ing water, and simmer gently for twenty minutes. Add a rounding teaspoonful of salt, a level salt- spoonful of cayenne, and, if you have it, a tea- spoonful of paprika. Add the okra and fifty oys- ters; cover the saucepan, cook for five minutes and send at once to the table. BAKED BLUEFISH Take the intestines out at the gill opening, wash and dry the fish. Mix half a pint of bread- crumbs with two tablespoonfuls of melted butter; add half a teaspoonful of salt, a saltspoonful of black pepper

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