fish

Recipes for preparing fish

Submitted by A. C. Jochmus, Pacific Grove

1. Boiled

A general rule for boiling fish is to use fish weighing not less than three pounds. Boil in a fish kettle covered with boiling salted water, simmering gently eight minutes to the pound. Serve with tomato, butter or egg sauce. The proper sign that fish is done by boiling is that the flesh separates readily from the bone and has lost all appearance of redness and transparency. It is important that this should be kept in view, as fish underdone is unwholesome. The opposite extreme, however, must also be carefully guarded against.

2. Boiled Dried Fish

Cut the fish down into pieces about four inches square, put them in cold water for a night. Wash them well, put them in a sauce pan and cover with cold water. Put them on the fire and let them just come to the boil, then set them over the side of the fire to simmer for three hours; pour out the water and tiien cover them again with boiling water. Set aside to simmer again for two hours and have some hard boiled eggs ready. When wanted, dish the fish upon a napkin, slice the eggs, garnish with them and parsley and serve with egg sauce in a tureen.

3. Fish Pudding

Prepare dried fish exactly the same way as the above. Take as many pieces as you think will be required; take off the skin and pick out the bones and beat them in a mortar. Have some potatoes mashed, mix the fish and potatoes, adding four ounces of butter, a little cream and two teaspoons of mustard; beat them all up together, place them upon a square dish and trim them up neatly. With the back of a knife, mark crosswise in the form of a diamond, put some small bits of butter upon the top, brown them in the oven or before the fire and serve with egg sauce.

4. Breaded Fish

Any kind of fish can be breaded. Take off the skin and cut in medium-sized pieces; season with salt and pepper; dip in beaten egg and roll in cracker crumbs. Fry in boiling hot lard or in a spider with slices of salt pork. Cook until a nice brown.

5. Scalloped Fish

Take one pound of cold boiled fish, break into flakes with a fork and mix with cream sauce as for croquettes; season with salt and pepper. Put into scalloped shells; sprinkle bread crumbs over the top with melted butter and bake 20 minutes.

6. Crimped Cod

For this dish take a very fresh cod, cut into the bone on both sides with about two inches between each slice, then boil it in cold water with a little vinegar in it for about two hours. Put it on in boiling water with two handfuls of salt in it and boil gently till done, skimming carefully. Drain and serve immediately with parsley and butter sauce.

7. Cod au Gratin

To prepare, take the remains of cold boiled cod left from the previous day’s dinner. Take away the skin, carefully remove the bones and separate the flakes without breaking them much. Butter a flat dish, put in alternate layers of the fish and sauce, sprinkling each very lightly with grated cheese seasoned with a few grains of cayenne. On the top layer, strew rather thickly brown bread crumbs, with here and/there very small pieces of butter, and put it in the oven long enough to get thoroughly heated. Serve with a border of mashed potato croquettes.

8. Codfish Pudding

Three-quarters of a pound of codfish (pick it fine); six large potatoes. When the potatoes are done add the fish and mash together. Add a good-sized piece of butter, two well-beaten eggs and three teaspoons of milk. Bake about 20 minutes in a pudding dish.


About this story

Source publication: The San Francisco Call

Source publication date: 8 December 1912

Notes: The Call's Cook Book

Filed under: 1900s, Fish & seafood recipes

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