Salt Fish Dressed, Échauffé of
From Cassell's dictionary of cookery, 1892
Serves 1
Multiple variations exist for serving.
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 1696. The excerpt below is the record exactly as published.
Salt Fish. — Salt fish requires to be soaked before being dressed, tlie time being regulated by the hardness and dryness of the fish. The water should be changed two or three times during the process, and the fish should be brushed and washed when it is taken out. For very dry fish thirty-six hom's' soaking will be needed, the water being changed at least four times. In ordinary cases twenty-four hours' soaking will be sufficient. It should be re- membered that the fish should be put in to soakjlesh downwards. Boiled parsnips and egg sauce are the usual accompaniments to salt fish, which is occasionally served also with hard- boiled eggs, chopped small, strewn over it. For a change, the fish may be garnished with eggs cut into quarters and parsley. It should be dished on a neatly-folded napkin placed on a hot dish. Salt Fish (a la Maitre d'Hotel).— Boil the fish in the usual way, free the flesh from skin and bone, and tear it into flakes. Mix a des- sert-spoonful of flour smoothly with two or three ounces of good butter. Stir them in a clean saucepan till the butter is dissolved, then add a pinch of salt and the third of a pint of boiling water. Stir the whole over the fire for a few minutes, and add a table-spoonful of chilli vinegar and a table-spoonful of chopped parsley. Let all boil up once. Put the flaked fish into a saucepan, pour the sauce over it, and stir it over a gentle fire till it is quite hot. Turn it upon a hot dish, put round it boiled parsnips or mashed potatoes, and serve. The remains of cold salt fish may be dressed in this way. Time, a few minutes to heat the fish in SAL ( 820 ) SAL tho sauce. Probable cost, 4d. to lOd. per pound. Sufficient, one pound for three or four persons. Salt !Fish, Boiled.— Soak the fish for twenty-four hours, changing the water three or four times. Brush and wash it well, and if it is still hard soak it in lukewarm water. If very hard and salt, thirty-six hours' soaking will be required. Put it in a saucepan, cover with plenty of cold water, and heat it very gently. Remove the scum as it rises, and keep the water simmering only till the fish is done enough. It should never be allowed to boil fully. Serve on a hot napkin with egg sauce in a tureen. The egg sauce may be prepared as follows: — Boil thi-ee eggs till hard, and cut them into pieces the size of a pea. Put these into a sauce2)an with a quarter of a pint of good melted butter already boiling, and stir them over the fire three minutes longer. Serve immediately. Salt fish is generally supplied by the fishmongers in a condition to require very little soaking. Time to simmer the fish, half an hour to one hour, according to its thick- ness— the time to be calculated from the moment when it is almost boiling. Probable ■cost, 4d. to lOd. per pound. Salt Pish Dressed, E^chauffe of.— No. 1. Free the flesh from skin, and tear it into flakes. Beat the remains of boiled parsnips to pulp, moisten them with cream or milk, add butter and flour to thicken, and season ■with pepper and mixed mustard. Add the flaked fish, and stir the preparation over the fire till it is hot. It must not boil. No. 2. Tear the fish into flakes ; mix these with double the quantity of mashed potatoes, add a slice of fresh butter and two or more hard- boiled eggs finely mince
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