To Broil Fish

Ingredients

• 1 Fish to broil
• 1/2 Lb. of Salt Pork
• 1 Bunch of Parsley
• 1 Egg
• 1/2 Lb. of Butter
• 1/2 Pint of Vinegar
• Flour
• Salt
• Pepper
• Water
• 1/2 Lb. of Indian Meal

Method

1. 1

   Prepare the fish by cleaning it thoroughly.

2. 2

   Heat the frying-pan and brown some pieces of pork.

3. 3

   Fry the fish in the hot pan.

4. 4

   Garnish with parsley before serving.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 27. The excerpt below is the record exactly as published.

Water, Pan Cold Water, CViopping-tray and Knife, Hot Dish. Small Saucepan, Colander, Butter, Spinach, Flour, Milk. Hot Dish, Saucepan, Butter, Flour, Table-spoon, Cup with Plate. o io Frying-pan, Dredging box. Flour, Lard and Butter, Hot Platter. "o o" "o Baking-dish, Can Tomatoes, Stale Bread, Grater, Salt, Pepper, Butter, Dredging-box, Flour. o' o| LESS0N EIGHTH. ^:^ % r0^-^&:.M:^?P^ ■*^'' wisspt^s"- EIGHTH COOKING LESSON. BILL OF FARE. BROILED FISH. BOILED FISH. FRIED FISH. BAKED FISH. FLAKED FISH. MATERIAL REQUIRED EXPENSE. 3 Pan-fish $o lo I Fish to boil 20 I Fish to broil 10 I Fish to bake 25 y^ Lb. of Salt Pork 09 I Bunch of Parsley 03 I Egg 03 X Lb, of Butter 12 Yi Pint of Vinegar 02 Flour, Salt 02 Pepper 01 Water 00 Yi Lb. of Indian Meal 02 50 99 Il6 LESSON EIGHTH. Articles Needed. I Dripping-pan. I 3 Towels. I Boilincr-kettle. I Small Saucepan or Tin Cup to r Skimmer. | boil Egg in. 3 Bowls. I Teacup. 4 Thick pieces of Paper to put 4 Table-spoons. Fish on. Dredging-boxes of Salt and Cloth to wrap boiled Fish in. Flour. Needle and Cotton. ^ Cake-turner. ©RDER OF IXERCISD. MARCH. CHORD BE SEATED. Song — " Marketingy Lectui^e. A few Questions. Read Bill of Fare. Appoint three girls to each receipt. One of each three bring paper to teacher's table for fish. Wash and prepare fish for cooking. Have baked fish started cooking first. Let entire class see how this is dressed and arranged for the oven. Then the fish to be boiled should be put in the kettle. Have girls see how this is served in the cloth to fit its shape, and without any unnecessary lapping of the cloth. The frying-pan should then be put on to heat, in which first brown some pieces of pork, then fry the smelts. Let the three girls fry, each one fish in turn. When the fire is best, broil mackerel. When all is cooked, have the girls garnish the different dishes with parsley. While fish is hot have it tasted and tested. After meal have a review of questions. Dismiss class. LETTER ON FISH. To-day our lesson is to be upon fish. It is a very healthful and digestible food. Though not nearly so nutritious as meat, it is con- sidered by many physicians a good brain food, especially if it is broiled The culture of fish is very remarkable. In the last ten years a rapid advance has been made in this, and they are raised in large quantities as poultry is, and really add greatly to the food supply of the people. In 1856 the Massachusetts government took so much interest in the raising of fish as to bring the subject before the Legislature, and ever since then it has been a growing interest. Germany is far ahead of other countries in raising fish. France has done something about it, and so has England ; but at a recent meeting to organize a national fish association, Lord Exeter plainly told the English fish-culturists that they were not up to the times. I simply mention this to show you how important a subject this is, and that we are not losing time in learning to cook food well that is in such general use. There is such a large variety of fish, it would take too much time and space to fully describe all, so I will only tell of the more common kinds which you will be apt to find in market. The cod, white-fish, striped bass, smelts, black-fish, flounders, and halibut, will be found all the year round. The shad, in Eastern and Middle States, will be found from March till the end of April, and in the Southern States from November to February. The blue-fish is through June, July, and August ; the mackerel through spring and summer. 1 he Spanish mackerel from June to October. The pan-fish, as they are called, are small fish, and mostly fried. The halibut, salmon, sword-fish, and sturgeon, are all very large fish, and are sold in pieces. The haddock differs slightly from the cod. The cod has a light stripe running down the side, and haddock a dark one. T20 LESSON EIGHTH. The haddock is a firmer and smaller flaked fish. The white-fish have far less oil distributed through their bodies, and therefore are not so rich as the darker colored fish. They need richer sauces and dressings. Fish should be selected with great care. The skin and scales should be bright, the eyes full and clear, and the fins stiff. Althouo-h they should be cleaned at the market, one should not trust entirely to such cleaning, but pass the edge of the knife over the fish, to remove any remaining scales. Wash it inside and out with a wet cloth, and dry carefully with a towel. In this lesson you will learn but the four ordinary ways of cook- ing fish. After you know these you will be able to use other receipts with more judgment, as nearly all fish of the same family require the same kind of cooking. If you know how to boil, broil, fry, and bake nicely we will perhaps take up the shell-fish, and more expensive fish later. Your teachers will show you exactly how to follow the receipts printed on the charts, and I shall hope to hear of great success in your fish lesson. QUESTIONS ON FISH. Question. Is fish good food f Answer. Yes ; but not so nutritious as meat. Q. What do physicians say of it ? A. It is a orood brain food. o Q. Is the culture of fish progressing ? A. Yes ; and is adding greatly to our food supply. Q. What nation is in the advance ? A. Germany. Q. Name some' of the fish in market all the year round. A. Cod, striped bass, flounders, black-fish, white-fish, smelts, and halibut. Q. What term is given to the small fish ? A. Pan-fish, and they are mostly fried. Q. How are the large fish sold, such as salmon, halibut, and sturgeon ? A. In pieces, or steaks. LESSON EIGHTH. I2i Q. How does the haddock differ fro7n the cod f A. The cod has a Hght stripe running down the side, and the haddock a dark one. Q. In what other respects do they dffer ? A. The haddock is a firmer and smaller-flaked fish. Q. Which is the richer, dark fish, or light ? A. The dark fish, as they have more oil in their bodies. Q. hz buying, what shotdd you notice ? A. Whether the eyes are full and clear, the scales bright, and the fins stiff. Q. Is it necessary to clean them after the fish man f A. Yes ; they should be washed inside and out, and thoroughly dried. Q. What are the four ordinary ways of cooking fish ? A. Broiling, boiling, frying, and baking. i6 RECEIPTS. TO BROIL FISH

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