|
Main
- books.jibble.org
My Books
- IRC Hacks
Misc. Articles
- Meaning of Jibble
- M4 Su Doku
- Computer Scrapbooking
- Setting up Java
- Bootable Java
- Cookies in Java
- Dynamic Graphs
- Social Shakespeare
External Links
- Paul Mutton
- Jibble Photo Gallery
- Jibble Forums
- Google Landmarks
- Jibble Shop
- Free Books
- Intershot Ltd
|
books.jibble.org
Previous Page
| Next Page
Page 45
SPICED FISH.
Any remains of cold fresh fish may be used. Take out all bones or bits of
skin. Lay in a deep dish, and barely cover with hot vinegar in which a few
cloves and allspice have been boiled. It is ready for use as soon as cold.
POTTED FISH.
Fresh herring or mackerel or shad may be used. Skin the fish, and cut in
small pieces, packing them in a small stone jar. Just cover with vinegar.
For six pounds of fish allow one tablespoonful of salt, and a dozen each
of whole allspice, cloves, and pepper-corns. Tie a thick paper over the
top of the cover, and bake five hours. The vinegar dissolves the bones
perfectly, and the fish is an excellent relish at supper.
FISH CHOWDER.
Three pounds of any sort of fresh fish may be taken; but fresh cod is
always best. Six large potatoes and two onions, with half a pound of salt
pork.
Cut the pork into dice, and fry to a light brown. Add the onions, and
brown them also. Pour the remaining fat into a large saucepan, or butter
it, as preferred. Put in a layer of potatoes, a little onion and pork, and
a layer of the fish cut in small pieces, salting and peppering each layer.
A tablespoonful of salt and one teaspoonful of pepper will be a mild
seasoning. A pinch of cayenne may be added, if liked. Barely cover with
boiling water, and boil for half an hour. In the meantime boil a pint of
milk, and, when at boiling-point, break into it three ship biscuit or half
a dozen large crackers; add a heaping tablespoonful of butter. Put the
chowder in a platter, and pile the softened crackers on top, pouring the
milk over all. Or the milk may be poured directly into the chowder; the
crackers laid in, and softened in the steam; and the whole served in a
tureen. Three or four tomatoes are sometimes added. In clam chowder the
same rule would be followed, substituting one hundred clams for the fish,
and using a small can of tomatoes if fresh ones were not in season.
STEWED OYSTERS.
The rule already given for _oyster soup_ is an excellent one, omitting the
thickening. A simpler one is to strain the juice from a quart of oysters,
and add an equal amount of water. Bring it to boiling-point; skim
carefully; season with salt to taste, this depending on the saltness of
the oysters, half a teaspoonful being probably enough. Add a saltspoonful
of pepper, a tablespoonful of butter, and a cup of milk. The milk may be
omitted, if preferred. Add the oysters. Boil till the edges curl, and no
longer. Serve at once, as they toughen by standing.
FRIED OYSTERS.
Choose large oysters, and drain thoroughly in a colander. Dry in a towel.
Dip first in sifted cracker-crumbs; then in egg, one egg beaten with a
large spoonful of cold water, half a teaspoonful of salt, and a
saltspoonful of pepper, being enough for two dozen oysters. Roll again in
crumbs, and drop into boiling lard. If a wire frying-basket is used, lay
them in this. Fry to a light brown. Lay them on brown paper a moment to
drain, and serve at once on a _hot platter_. As they require hardly more
than a minute to cook, it is better to wait till all are at the table
before beginning to fry. Oysters are very good, merely fried in a little
hot butter; but the first method preserves their flavor best.
SCALLOPED OYSTERS.
One quart of oysters; one large breakfast cup of cracker or bread crumbs,
the crackers being nicer if freshly toasted and rolled hot; two large
spoonfuls of butter; one teaspoonful of salt; half a teaspoonful of
pepper; one saltspoonful of mace. Mix the salt, pepper, and mace together.
Butter a pudding-dish; heat the juice with the seasoning and butter,
adding a teacup of milk or cream if it can be had, though water will
answer. Put alternate layers of crumbs and oysters, filling the dish in
this way. Pour the juice over, and bake in a quick oven twenty minutes. If
not well browned, heat a shovel red-hot, and brown the top with that;
longer baking toughening the oysters.
Previous Page
| Next Page
|
|