Shell Fish
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 47. The excerpt below is the record exactly as published.
Shell Fish.) Wash thoroughly some mussels, clams, cockles, and periwinkles, then steep all night in water to drain off 96 CHINA (North- West) sand. Put them in a pot with a little white wine, a bay- leaf, nutmeg and clove. When the shells open, take out the fish and lay to the one side, strain and reduce the liquor to a pint. Put a breakfast cupful of very good ground-nut oil and six ounces of flour in a saucepan, and stir it over the fire till cooked, but not browned ; then mix in gradually one and a half quarts of white broth, and half a pint of shell-fish liquor. Boil the above mixture, then mix in two teaspoonfuls of essence of anchovies, one table- spoonful of soy, and a bunch of sweet herbs, seasoning with sugar and cayenne pepper. Clean and cut the soft roes of three mackerels into small equal-sized pieces, and fry them lightly in oil. Prepare and cook some quenelles of whiting forcemeat, and mix them with a little oil, and some chopped tarragon. Strain the stock, return it to the saucepan, put in the shell-fish, fish roes, quenelles, and some two-inch pieces of macaroni
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Cook this with the app: pantry check, scaling, and the assistant.