Light White Fish

Ingredients

• any kind of light white fish
• Roll in flour
• in a little milk
• afterwards in breadcrumbs
• Grease your paper-bag with butter
• or olive oil
• or dripping

Method

1. 1

   Roll the fish in flour, then in milk, and afterwards in breadcrumbs.

2. 2

   Grease your paper-bag with butter, olive oil, or dripping.

3. 3

   Put the fish in the bag and seal up.

4. 4

   Place the bag on the grid in a very hot oven (350° Fahr.) and allow twenty minutes or so, according to size.

5. 5

   Season to taste before serving.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 79. The excerpt below is the record exactly as published.

Light White Fish. Take any kind of light white fish. Roll in flour, then in a little milk, afterwards in breadcrumbs. Grease your paper-bag with butter, olive oil, or dripping. Put the fish in the bag and seal up. Place the bag on the grid in a very hot oven (350° Fahr.), and allow twenty minutes or so, according to size. Season to taste before serving. STANDARD COOKERY. 113 POULTRY AND GAME. Stuffed Chicken. Wash and dry thoroughly six or seven ounces of rice and fry it in an ounce and a half of butter until lightly browned. Then cover with a little stock and cook till quite tender. If necessary add more stock from time to time, but when cooked the rice should be nearly dry. Fry two chopped onions in one and a half ounces of butter, add the cooked rice, two hard-boiled eggs cut into dice, and season to taste. Mix well and stuff a boned chicken with this preparation. Braise the fowl gently, and when done serve with a good White sauce poured over it. Chicken Liver and Ham. Take equal portions of chicken liver, chicken gizzard, and ham — each sliced very fine — chopped onion, potatoes, and as- paragus tips. Stew the meat for half an hour in as little water as possible, and then add the vegetables and cook until well done. If necessary a little more water may be added dur- ing the cooking. Season to taste and serve very hot. Stewed Chicken. Stuff a chicken with a mixture of breadcrumbs, a finely minced onion, some grated lemon peel, parsley, thyme, well incorporated with a whipped egg and a little butter. Place a piece of fat over the breast of the bird and put it into a stew- pan with one ounce of butter. Leave it uncovered for five minutes, then cover and cook thoroughly for an hour and a half. Now add half a cupful of cream, place the stewpan over a hotter part of the fire and baste thoroughly before serving. Baked Turkey. Slice two sausages and place in a frying-pan with eight stoned French plums, four pears peeled, cored and sliced, and half a pint of boiled chestnuts. Fry in a little butter for about two minutes. Mix the whole with the liver of the turkey, 114 STANDARD COOKERY. finely chopped, and one glass of Marsala or sherry, and make into forcemeat, with which stuff the turkey. Now place the bird in a baking dish with a few slices of bacon, two or three sprigs of rosemary, and a pinch of salt. Bake in a slow oven, basting from time to time. Larks in Onions. Bone a dozen larks, and stuff with minced fowl's liver and herbs. Lay them upon slices of bacon in a stewpan, cover with stock, and simmer carefully for a quarter of an hour. Partly boil six Spanish onions, and when cool divide each into halves and remove sufficient of the inside to make room for the lark. Line the onion with a little forcemeat, place the lark upon it, and cover with more forcemeat. This should be so arranged that the head of the bird protrudes through the force- meat. Cover each onion with a slice of lard, wrap in a piece of white paper, and bake in the oven sufficiently long to cook the forcemeat. Use great care in removing the paper and draining off the fat before placing on the dish. Duck Pie. Slice thinly the meat from two roast ducks and steep for one hour in a mixture of tarragon vinegar, olive oil

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