Chapter II
Reading edition
FISH.
Page
To choose Fish 48
To clean Fish 50
To keep Fish 51
To sweeten tainted Fish 51
The mode of cooking best adapted to different kinds of Fish 51
The best mode of boiling Fish 53
Brine for boiling Fish 54
To render boiled Fish firm 54
To know when Fish is sufficiently boiled, or otherwise cooked 55
To bake Fish 55
Fat for frying Fish 55
To keep Fish hot for table 56
To boil a Turbot (and when in season) 56
Turbot à la Crême 57
Turbot au Béchamel 57
Mould of cold Turbot with Shrimp Chatney (refer to Chapter VI.)
To boil a John Dory (and when in season) 58
Small John Dories baked. Good (Author’s receipt) 58
To boil a Brill 58
To boil Salmon (and when in season) 59
Salmon à la Genevese 50
Crimped Salmon 60
Salmon à la St. Marcel 60
Baked Salmon over mashed Potatoes 69
Salmon Pudding, to be served hot or cold (a Scotch receipt. Good) 60
To boil Cod Fish (and when in season) 61
Slices of Cod Fish Fried 61
Stewed Cod 62
Stewed Cod Fish in brown sauce 62
To boil Salt Fish 62
Salt Fish à la Maître d’Hôtel 63
To boil Cods’ Sounds 63
To fry Cods’ Sounds in batter 63
To fry Soles (and when in season) 64
To boil Soles 64
Fillets of Soles 65
Soles au Plat 66
Baked Soles (a simple but excellent receipt) 66
Soles stewed in cream 67
To fry Whitings (and when in season) 67
Fillets of Whitings 68
To boil Whitings (French receipt) 68
Baked Whitings à la Française 68
To boil Mackerel (and when in season) 69
To bake Mackerel 69
Baked Mackerel or Whitings (Cinderella’s receipt. Good) 70
Fried Mackerel (Common French receipt) 70
Fillets of Mackerel (fried or broiled) 71
Boiled fillets of Mackerel 71
Mackerel broiled whole (an excellent receipt) 71
Mackerel stewed with Wine (very good) 72
Fillets of Mackerel stewed in Wine (excellent) 72
To boil Haddocks (and when in season) 73
Baked Haddocks 73
To fry Haddocks 73
To dress Finnan Haddocks 74
To boil Gurnards (with directions for dressing them in other ways) 74
Fresh Herrings. Farleigh receipt (and when in season) 74
To dress the Sea Bream 75
To boil Plaice or Flounders (and when in season) 75
To fry Plaice or Flounders 75
To roast, bake, or broil Red Mullet (and when in season) 76
To boil Grey Mullet 76
The Gar Fish (to bake) 77
The Sand Launce, or Sand Eel (mode of dressing) 77
To fry Smelts (and when in season) 77
Baked Smelts 78
To dress White Bait. Greenwich receipt (and when in season) 78
Water Souchy (Greenwich receipt) 78
Shad, Touraine fashion (also à la mode de Touraine) 79
Stewed Trout. Good common receipt (and when in season) 80
To boil Pike (and when in season) 80
To bake Pike (common receipt) 81
To bake Pike (superior receipt) 81
To stew Carp (a common country receipt) 82
To boil Perch 82
To fry Perch or Tench 83
To fry Eels (and when in season) 83
Boiled Eels (German receipt) 83
To dress Eels (Cornish receipt) 84
Red Herrings à la Dauphin 84
Red Herrings (common English mode) 84
Anchovies fried in batter 84