Miss Leslie's New Cookery Book. Leslie Eliza
Чтение книги онлайн.

Читать онлайн книгу Miss Leslie's New Cookery Book - Leslie Eliza страница 28

Название: Miss Leslie's New Cookery Book

Автор: Leslie Eliza

Издательство: Bookwire

Жанр: Сделай Сам

Серия:

isbn: 4057664650825

isbn:

СКАЧАТЬ Table of Contents

      Rock-fish are generally plain boiled, (with the heads and tails left on,) and they are eaten with egg sauce, (hard boiled eggs chopped, and mixed with melted or drawn butter,) seasoned with a little cayenne. Put on the side of your plate, any nice fish sauce from the castors. Some serve up rock-fish with hard boiled eggs, cut into halves, and laid closely in a row along the back of the fish; half an egg being helped to each person. Cold butter is then eaten with it. We think this a very nice way.

      Blue fish, white fish, and black fish, may be drest in this manner. Also, sea-bass.

       Table of Contents

      Are all boiled in the same manner, having first carefully scaled, and drawn, and well washed them. In drawing fish take care that the whole of the inside is nicely scraped from the back-bone, all along. When ready, dredge a clean soft cloth with flour, wrap the fish in it; lay it on the strainer of a fish-kettle, and put it in plenty of water, into which has been thrown a small table-spoonful of salt. Keep it steadily boiling near half an hour. Take it carefully out of the cloth, drain it on the strainer, and keep it warm. Send to table with it egg-sauce.

      Eat mashed potatos with it.

      Frying.—To fry the above fish—cut them in two or three pieces; wash them and wipe them dry; score them with deep cuts, and season with cayenne and a little salt—dredge them with flour, and fry them brown in a pan nearly full of boiling lard.

      Any fish may be fried in this manner.

       Table of Contents

      A fine codfish should be very thick about the neck; the eyes lively; the gills red; and the flesh firm and white. If flabby, it is not good. It is in season from October till May. After scaling, emptying, washing, and drying, cover it, and let it rest for an hour. Then put it on in a fish-kettle of cold water, (hard water if you can procure it,) throw in a small handful of salt, and let the cod heat gradually, skimming it well. Boil it gently, but steadily, till thoroughly done. Then, take it out of the kettle, drain it, and keep it warm till ready to go to table. No fish should be allowed to remain in the water after the boiling is quite over. Serve it up with oyster or lobster sauce.

      You may broil fresh cod in steaks, or fry it in cutlets. For frying fish, you may use beef or veal drippings, with the fat skimmed off carefully. Mutton fat (which is tallow) is unfit for all cookery.

       Table of Contents

      Trout is considered a very nice fish, and is in season in the summer. When fresh it is a fine flesh color, and its spots are very bright. To fry trout, dry them in a cloth. Score them deeply, and touch each incision or cut with a little cayenne. Dredge them with flour. Grate some bread-crumbs very fine, and in another pan beat some eggs very light and thick. Dip each fish twice in the egg, and twice in the crumbs, and fry them in plenty of boiling lard, or in a mixture of lard and fresh butter. When done, drain them, and send them to table with a dish of cucumbers sliced and dressed in the usual way, with vinegar, pepper and salt.

      If boiled, serve them up with egg sauce. If broiled, eat them with cold butter and cayenne.

       Table of Contents

      This is a dish for company. Mix together as much cold water and sweet white wine, in equal quantities, as will well cover the fish. When done, take them out of the stew pan, drain them, and keep them hot while you prepare the gravy. For this, thicken the liquid with a piece of fresh butter divided into four, each bit rolled in flour; and add two or more well-beaten eggs, and season with powdered mace and nutmeg. Mix all this together, give it one boil up, and pour it over the trout, after they are dished for table.

       Table of Contents

      Having cleaned the trout, wrap each fish in a very thin slice of bacon, sprinkled with minced sweet marjoram, and seasoned with cayenne and mace. Inclose each fish in a white paper, cut larger than to fit exactly. Fasten the papers with strings or pins, to be removed before the fish goes to table. Lay the trout in a square tin pan, and bake them in the papers, which must be taken off when the fish are done; but serve them up with the bacon round them or not, as you please.

       Table of Contents

      The afternoon before the fish is to be eaten, put it to soak in plenty of cold water. Cover it, and let it stand in a warm place all night. In the morning pour off that water, wash the fish clean, and scrub the outside with a brush. Put it into a kettle with cold water sufficient to cover it well; and let it boil fast till near dinner time, skimming it well. About half an hour before dinner, pour off this boiling water, and substitute a sufficiency of cold. In this last water give the fish one boil up. Send it to table with egg sauce, made with plenty of butter, and hard-boiled eggs cut in half, and laid closely along the back of the fish, to be helped with it. Accompany the cod with a plate of sliced beets drest with vinegar.

      Next morning you may take what is left, and having removed all the bone, mince the fish, and mix it with an equal quantity of mashed potatos, adding some butter, pepper, and raw egg. Make the whole into balls or flat cakes, and fry them in drippings or lard. They are good at breakfast. On every one put a small spot of pepper.

       Table of Contents

      The smelt is a very nice little fish, which has a peculiarly sweet and delicate flavor СКАЧАТЬ