For dressing Codfish.
Put the fish first into cold water and wash it, then hang it over the fire and soak it six hours in scalding water, then shift it into clean warm water, and let it scald for one hour, it will be much better than to boil.
American Cookery
Amelia Simmons
1798
Northampton
Massachusetts
To dress a Bass.
Season high with salt, pepper and cayenne,one slice salt pork, one of bread, one egg, sweet marjoram, summer savory and parsley, minced fine and well mixed, one gill wine, four ounces butter; stuff the bass--bake in the oven one hour; thin slices of pork laid on the fish as it foes into the oven; when done pour over dissolved butter: serve up with stewed oysters, cranberries, broiled onions and potatoes.
The same method may be observed with fresh Shad, Codfish, Blackfish, and Salmon.
To dress Sturgeon.
Clean your sturgeon well, parboil it in a large quantity of water till it is quite tender, then change the water and boil it till sufficiently done, then hash it as you would beef, adding the usual articles for seasoning. Some prefer it done in the form of veal cutlet, which ic, by taking slices of sturgeon, dipping them in the yolks of eggs, well beat, then rolled in flour and fried in butter.
To broil Shad.
Take a fresh shad, salt and pepper it well, broil half an hour; make a smoke with small chips while broiling, when done add butter, and wine if agreeable.
Salmon or any kind of fresh fish may be prepared in the same manner.
Chouder
Take a bass weighing four pounds, boil half an hour; take six slices raw salt pork, fry them till the lard is nearly extracted, one dozen crackers soaked in cold water five minutes; put the pass into the lard, also the pieces of park and crackers, cover close, and fry for 20 minutes; serve with potatoes, pickles, apple-sauce or mangoes; garnish with green parsley.
American Cookery
Amelia Simmons
1796
Albany
New York
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