|
Classic
Cook Books
< last page | next page >
page 37
should be two hours before dinner; keep it at scalding heat all the time, but do
not let it boil, or it will get hard; eat it with egg sauce or drawn butter. If
you have any cod fish left from dinner, mix it with mashed potatoes, and enough
flour to stick them together; season with pepper; make it into little cakes, and
fry them in ham drippings.
To Boil Salt Shad, Mackerel or Herring.
Wash the fish from the pickle; put it in a frying-pan; cover it with water, and
let it boil fifteen minutes; take it up and drain it between two plates; put a
little butter over and send it hot to the table: or, after boiling, you can
flour, and fry it in drippings of any kind.
To Boil Salt Salmon.
Let salmon soak over night, and boil it slowly for two hours; eat it with drawn
butter. To pickle salmon after it has been boiled, heat vinegar scalding hot,
with whole peppers and cloves; cut the fish in small square pieces; put it in a
jar, and pour the vinegar over.
Shad may be done in the same way.
To Boil Fresh Fish.
After being well cleaned, rub the fish with salt, and pin it in a towel; put it
in a pot of boiling water, and keep it boiling fast;--a large fish will take
from half to three-quarters of an hour--a small one, from fifteen to twenty
minutes. A fat shad is very nice boiled, although rock and bass are preferred
generally; when done, take it up on a fish dish, and cover it with egg sauce or
drawn butter and parsley. Pickled mushrooms and walnuts, and mushroom catsup,
are good with boiled fish.
< last page | next page >
Classic
Cook Books
|
