E Neil.

The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal online

. (page 3 of 21)
Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 3 of 21)
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ing water stir it smooth, take the slices of lemon into the
gravy boat, and strain the gravy over. Serve with boiled
potatoes. The lemon may be omitted if preferred, although
generally it will be liked.

SALMON-TROUT.

Dressed the same as salmon.

SPICED SALMON (PICKLED).

Boil a salmon, and after wiping it dry, set it to cool;
take of the water in which it was boiled, and good vinegar
each equal parts, enough to cover it; add to it one dozen
cloves, as many small blades of mace, or sliced nutmeg, one
teaspoonful of whole pepper, and ihe same of alspice; make
it boiliug hot, skim it clear, add a small bit of butter (the
size of a small egg), and pour it over the fish; set it in a cool
place. "When cold, it is fit for use, and will keep for a long
time, covered close, in a cool place. Serve instead of pick-
led oysters for supper.

A fresh cod is very nice, done in the same manner, as is
also a striped sea bass.



86 THE EVERYDAY COOK-BOOK.



SALMON AND CAPER SAUCE,

Two slices of salmon, one quarter pound butter, one hall
teaspoonful of chopped parsley, one shalot; salt, pepper and
grated nutmeg to taste.

Mode: Lay the salmon in a baking-dish, place pieces of
butter over it, and add the other ingredients, rubbing a lit-
tle of the seasoning into the fish; baste it frequently; when
done, take it out and drain for a minute or two; lay it in a
dish; pour caper sauce over it, and serve; salmon dressed in
this way, with tomato sauce, is very delicious.

SALMON CUTLETS.

Cut the slices one inch thick, and season them with pep-
per and salt; butter a sheet of white paper, lay each slice on
a separate piece, with their ends twisted; boil gently over a
clear fire, and serve with anchovy or caper sauce. When
higher seasoning is required, add a few chopped herbs and
a little spice.

DRIED OR SMOKED SALMON.

Cut the fish down the back, take out the entrails, and roe,
scale it, and rub the outside and in with common salt, and
hang it to drain for twenty-four hours.

Pound three ounces of saltpetre, two ounces of coarse salt
and two of coarse brown sugar; mix these well together, and
rub the salmon over every part with it; then lay it on a large
dish for two days; then rub it over with common salt, and
in twenty-four hours it will be fit to dry. Wipe it well,
stretch it open with two sticks, and hang it in a chimney,
with a smothered wood fire, or in a smoke house, or in a
dry, cool place.

Shad done in this manner are very fine.




lo&'s Eead and Shoulders



FISH



THE EVERYDAY COOK-BOOK. S7



BOILED COD.

Lay the fish in cold water, a little salt, for half an hour.
Wipe dry, and sew up in a linen cloth, coarse and clean
fitted to the shape of the piece of cod. Have but one fold
over each part. Lay in the fish-kettle, cover with boiling
water, salted at discretion. Allow nearly an hour for a
piece weighing four pounds.

COD PIE.

Any remains of cold cod, twelve ousters, sufficint melted
butter to moisten it; mashed potatoes enough to fill up the
dish.

Mode : Flake the fish from the bone, and carefully take
away all the skin. Lay it in a pie-dish, pour over the melted
butter and oysters (or oyster sauce, if there is any left), and
cover with mashed potatoes. Bake for half an hour, and
send to table of a nice brown color.

DRIED CODFISH. -

This should always be laid in soak at least one night be-
fore it is wanted; then take off the skin and put it in plenty
of cold water; boil it gently (skimming it meanwhile) for
one hour, or tie it in a cloth and boil it.

Serve with egg sauce; garnish with hard-boiled eggs cut
in slices, and sprigs of parsley. Serve plain boiled or
mashed potatoes with it.

STEWED SALT COD.

Scald some soaked cod by putting it over the fire in boil-
ing water for ten minutes; then scrape it white, pick it in
flakes, and put it in a stew-pan, with a tablespoonful of but-
ter worked into the same of flour, and as much milk as will
moisten it; let it stew gently for ten minutes; add pepper



88 THE EVERYDAY COOK-BOOK.

to taste, and serve hot; put it in a deep dish, slice hard-
boiled eggs over, and sprigs of parsley around the edge.

This is a nice relish for breakfast, with coffe and tea, and
rolls or toast

CODFISH CAKES.

First boil soaked cod, then chop it line, put to it an equaf
quantity of potatoes boiled and mashed; moisten it with
beaten eggs or milk, and a bit of butter and a little pepper ;
form it in small, round cakes, rather more than a half inch
thick; flour the outside, and fry in hot lard or beef drippings
until they are a delicate brown ; like fish, these must be fried
gently, the lard being boiling hot when they are put in;
when one side is done turn the other. Serve for breakfast.

BOILED BASS.

Put enough water in the pot for the fish to swim in, easily,
Add half a cup of vinegar, a teaspoonful of salt, an onion, a
dozen black peppers, and a blade of mace. Sew up the fish
in a piece of clean net, fitted to its shape. Heat slowly for
the first half hour, then boil eight minutes, at least, to the
pound, quite fast. Unwrap, and pour over it a cup of drawn
butter, based upon the liquor in which the fish was boiled,
with the juice of half a lemon stirred into it. Garnish with
eliced lemon.

FRIED BASS.

Clean, wipe dry, inside and out, dredge with flour, and
season with salt. Fry in hot butter, beef-dripping, or sweet
lard. Half-butter, half-lard is a good mixture for frying fish.
The moment the fish are done to a good brown, take them
from the fat and drain in a hot colander. Garnish with
parsley,



THE EVERYDAY COOK-BOOK. 89



TO FRY OR BROIL FISH PROPERLY.

After the fish is well cleansed, lay it on a folded towel and
dry out ail the water. "When well wiped and dry, roll it in
wheat flour, rolled crackers, grated stale bread, or Indian
meal, whichever may be preferred; wheat flour will gen-
erally be liked.

Have a thick-bottomed frying-pan or spider, with plenty
of sweet lard salted (a tablespoonful of salt to each pound
of lard), for fresh fish which have not been previously salted;
let it become boiling not, then lay the fish in and let it fry
gently, until one side is a fine delicate brown, then turn the
other; when both are done, take it up carefully and serve
quickly, or keep it covered with a tin cover, and set the dish
where it will keep hoi

BAKED BLACK BASS.

Eight good-sized onions chopped fine; half that quantity
of bread-crumbs; butter size of hen's egg; plenty of pepper
and salt, mix thoroughly with anchovy sauce until quite red.
Stuff your fish with this compound and pour the rest over
it, previously sprinkling it with a little red pepper. Shad,
pickerel, and trout are good the same way. Tomatoes can
be used instead of anchovies, and are more economical. If
using them take pork in place of butter and chop fine.

BROILED MACKEREL.

Pepper and salt to taste, a small quantity of oil. Mack-
erel should never be washed when intended to be broiled, but
merely wiped very clean and dry after taking out the gills
and inside. Open the back, and put in a little pepper, salt,
and oil; broil it over a clear fire, turn it over on both sides,
and also on the back. When sufficiently cooked, the flesh
can be detached from the bone, which will be in about ten



40 THE EVERYDAY COOK-BOOK.

minutes for a small mackerel. Chop a little parsley, work ifc
up in the butter, with pepper and salt to taste, and a squeeze
of lemon-juice, and put it in the back. Serve before the
butter is quite melted.

Mode : Scale and clean the pike, and fasten the tail in its
mouth by means of a skewer. Lay it in cold water, and
when it boils, throw in the salt and vinegar. The time for
boiling depends, of course, on the size of the fish; but a
middling-sized pike will take about half an hour. Serve with
Dutch or anchovy sauce, and plain melted butter.

Mackerel baked will be found palatable. Clean and trim
the fish nicely, say four large ones, or half a dozen small
ones, bone them and lay neatly in a baking dish, or a bed
of potato chips well dusted with a mixture of pepper and
salt; on the potatoes place a few pieces of butter. Dust the
fish separately with pepper and salt, and sprinkle slightly
with a diluted mixture of anchovy sauce and catsup. Bake
three quarters of an hour.

SALT MACKEREL WITH CREAM SAUCE.

Soak over night in lukewarm water, changing this in the
morning for ice-cold. Rub all the salt off, and wipe dry.
Grease your gridiron with butter, and rub the fkh on both
sides with the same, melted. Then broil quickly over a
clear fire, turning with a cake-turner so as not to break it.
Lay upon a hot water dish, and cover until the sauce is
ready.

Heat a small cup of milk to scalding. Stir into it a tea*
spoonful of corn-starch wet up with a little water. When
this thickens, add two tablespoonfuls of butter, pepper, salt,
and chopped parsley. Beat an egg light, pour the sauce
gradually over it, put the mixture again over the fire, and
stir one minute, not more. Pour upon the fish, and let
all stand, covered, over the hot water in the chafing dish.



THE EVERYDAY COOK-BOOK. 41

Put fresh boiling water under the dish before sending to
table.

BOILED EELS.

Four small eels, sufficient water to cover them; a large
bunch tti parsley.

Choose small eels for boiling, put them on a stewpan with
the parsley, and just sufficient water to cover them; simmer
till tender. Take them out, po'ur a little parsley and but-
ter over them, and serve some in a tureen.

FRICASSEED EELS.

After skinning, clearing, and cutting five or six eels in
pieces of two inches in Jength, boil them in water nearly to
cover them, until tender; then add a good-sized bit of but-
ter, with a teaspoonful of wheat flour or rolled cracker,
worked into it, and a little scalded and chopped parsley;
add salt and pepper to taste, and a wine-glass of vinegar if
liked; let them simmer for ten minutes and serve hot.

FRIED EELS.

After cleaning the eels well, cut them in pieces two inches
long; wash them and wipe them dry; roll them in wheat
flour or rolled cracker, and fry as directed for other fish,
in hot lard or beef dripping, salted. They should be
browned all over and thoroughly done,

Eels may be prepared in the same manner and broiled.

COLLARED EELS.

One large eel, pepper and salt to taste; two blades of
mace, two cloves, a little allspice very finely pounded, six
leaves of sage, and a small bunch of herbs minced very
small.

Mode: Bone the eel and skin it; split it, and sprinkle it
over with the ingredients, taking care that the spices are



42 THE EVERYDAY COOK-BOOK.

very finely pounded, and the herbs chopped very small.
Roll it up and bind with a broad piece of tape, and fooil it
in water, mixed with a little salt and vinegar, till tender.
It may either be served whole or cut in slices; and when
cold, the eel should be kept in the liquor it was boiled in
but with a little more vingar put to it.

FRIED TROUT.

They must, of course, be nicely cleaned and trimmed all
round, but do not cut off their heads. Dredge them well
with flour, and fry in a pan of boiling hot fat or oil. Turn
them from side to side till they are nicely browned, and
quite ready. Drain off all the fat before sending the fish to
table; garnish them with a few sprigs of parsley, and pro-
vide plain melted butter. If preferred, the trout can be
larded with beaten egg t and be then dipped in bread crumb.
The frying will occupy from five to eight minutes, accord-
ing to size. Very large trout can be cut in pieces.

TROUT IN JELLY (or other Fish).

This is a beautiful supper dish, and may be arranged aa
follows: Turn the fish into rings, with tail in mouth, pre-
pare a seasoned water in which to boil the trout; the water
should have a little vinegar and salt in it, and may ha flav-
ored with a shallot or clove or garlic. When the water is
cold, place the trout in it, and boil them very gently, so asn«fc
to hash or break them. When done, lift out and drain.
Baste with fish jelly, for which a recipe is given elsewhere,
coat ofter coat, as each coat hardens. Arrange neatly, and
serve.

BOILED TROUT.

Let the water be thoroughly a-boil before you put in the
fish, See that it is salt, and that a dash of vinegar has been



THE EVERYDAY COOK-BOOK, 43

put in it. Remove all scum as it rises, and boil the fish till
their eyes protrude. Lift them without breaking, drain off
the liquor, and serve on a napkin if you like. To be eaten
with a sauce according to taste, that is, if it can be made of
either anchovies or shrimps.

BROILED TROUT.

Clean and split them open, season with a little salt and
Cayenne; dip in whipped egg, dredge with flour and
brander over a clear fire. Serve with sauce.

BAKED HADDOCK.

Choose a nice fish of about six pounds, which trim and
scrape nicely, gutting it carefully, fill the vacuum with a
stuffing of veal, chopped ham, and bread-crumbs, sew up
with strong thread, and shape the fish round, putting its
tail into its mouth, or, if two are required, lay them along
the dish reversed — that is, tail to head; rub over with
plenty of butter, or a batter of eggs and flour, and then
sprinkle with bread-crumbs. Let the oven be pretty hot
when put in. In about on hour the fish will be ready.
Serve on the tin or aisset in which they have been baked,
placing them on a larger dish for that purpose. Mussel
sauce is a good accompaniment.

CURRIED HADDOCK.

Curried haddock is excellent. Fillet the fish and curry
it in a pint of beef stock slightly diluted with water, and
thickened with a tablespoonful of curry powder. Some
cooks chop up an onion to place in the stew. It will take
an hour to ready this fish. If preferred, fry the fish for a
few minutes in clean lard oil before stewing it in the curry.



44 THE EVEEYDAY COOK-BOOK.



RIZZARED HADDOCK.

First, of course, procure your fish, clean them thorough-
ly, rub them well with salt, and let them lie for one night,
after which \ang them m the open air, to dry, in a shady
place. In two days they will be ready for the gridiron.
Before cooking them take out the backbone and skin them,
if desired (I never do sit in them), broil till ready, eat with a
little fresh butter.

Haddocks can be boiled with advantage: all that is nec-
essary is plenty of salt in the water, and not to serve them
till they are well done. As a general rule, it may be ascer-
tained when fish is sufficiently cooked by the readiness with
which the flesh lifts from the bone. Stick a fork into
the shoulder of a cod or haddock and try it. If living suffi-
ciently near the sea, procure sea water in which to boil your
haddocks.

BROILED WHITE-FISH— FRESH.

Wash and drain the fish; sprinkle with pepper and lay
with the inside down upon the gridiron, and broil over fresh
bright coals. When a nice brown, turn for a moment on
the other side, then take up and spread with butter. This
is a very nice way of broiling all kinds offish, fresh or salt-
ed. A little smoke under the fish adds to its flavor. This
may be made by putting two or three cobs under the grid-
iron.

BAKED WHITE-FISH.

Fill the fish with a stuffing o'f fine bread-crumbs and a
little butter; sew up the fish; sprinkle with butter, pepper
and salt. Dredge with flour and bake one hour, basting
often, and serving with parsley sauce or egg sauce.



THE EVERYDAY COOK-BOOK «

TO CHOOSE LOBSTERS.

These are chosen more by weight than size, the heaviest
are best; a good, small-sized one will not unfrequently be
found to weigh as heavily as one much larger. If fresh, a
lobster will be lively and the claws have a strong motion
when the eyes are precsed with the linger.

The male is best for boiling; the flesh is firmer, and the
shell a brighter red; it may be readily distinguished from
the female; the tail is narrower, and the two uppermost fins
within the tail are stiff and hard. Those of the hen lobster
are not so, and the tail is broader.

Hen lobsters are preferred for sauce or salad, on account
of their coral. The head and small claws are never used.

BOILED LOBSTER.

These crustaceans are usually sold ready-boiled. When
served, crack the claws and cut open the body, lay neatly
on a napkin-covered dish, and garnish with a few sprigs of
paisley. Lobster so served is usually eaten cold.

CURRIED LOBSTER.

Pick out the meat of two red lobsters from the shells into
a shallow sauce-pan, in the bottom of which has been placed
a thin slice of tasty ham, with a little Cayenne pepper
and a teaspoonful of salt. Mix up half a cupful of white
soup and half a cupful of cream and pour over the meat.
Put it on the fire and let it simmer for about an hour,
when you will add a dessert-spoonful of curry, and an-
other of flour rubbed smooth in a little of the liquor taken
out of the pot ; in three minutes the curry will be ready to
dish. Some add a dash of lemon to this curry (I don't),
and the cream can be dispensed with if necessary. Put a
rim of well-boiled rice round the dish if you like, or serve
the rice separately.



48 THE EVERYDAY COO-



LOBSTER CHOWDER.



Four or five pounds of lobster, chopped fine; take the
green part and add to it four pounded crackers; stir this
into one quart of boiling milk; then add the lobster, apiece
of butter one-half the size of an egg, a little pepper and salt,
and bring it to a boil.

CHOWDER.

Cut some slices of pork very thin, and fry them out dry in
the dinner-pot; then put in a layer of fish cut in slices on
the pork, then a layer of onions, and then potatoes, all cut
in exceedingly thin slices; then fish, onions, potatoes again,
till your materials are all in, putting some salt and pepper
on each layer of onions ; split some hard biscuits, dip them
in water, and put them round the sides and over the top;
put in water enough to come up in sight; stew for over half
an hour, till the potatoes are done; add half a pint of milk,
or a teacup of sweet cream, five minutes before you take
it up.

TO FRY SMELTS.

Egg and bread-crumbs, a little flour, boiling lard. Smelts
should be very fresh, and not washed more than is neces-
sary to clean them. Dry them in a cloth, lightly flour, dip
them in egg, and sprinkle over with very fine bread-crumbs,
and put them into boiling lard. Fry of a nice pale brown,
and be careful not to take off the light roughness of the
crumbs, or their beauty will be spoiled. Dry them before
the fire on a drainer, and serve with plain melted butter.

TO BAKE SMELTS.

Smelts, bread-crnmbs, one-quarter pound of fresh butter,
two blades of pounded mace; salt and Cayenne to taste.



THE EVERYDAY COOK-BOOK.

Wash, and dry the fish thorougly in a clotb, and arrange
them nicely in a flat baking-dish. Cover them with fine
bread-crumbs, and place little pieces of butter all over
them. Season and bake for fifteen minutes. But before serv-
ing, add u squeeze of lemon-juice, and garnish with fried
parsley and cut lemon.

RED HERRINGS or YARMOUTH BLOATERS.

The best way to cook these is to make incisions in the
skin across the fish, because they do not then require to be
so long on the fire, and will be far better than when cut
open. The hard roe makes a nice relish by pounding it in
a mortar, with a little anchovy, and spreading it on toast.

If very dry, soak in warm water, one hour before dres-
sing.

POTTED FISH.

Take out the backbone of the fish ; for one weighing two
pounds take a tablespoonful of allspice and cloves mixed;
these spices should be put into little bags of not too thick
muslin; put sufficient salt directly upon each fish; then roll
in a cloth, over which sprinkle a little Cayenne pepper; put
alternate layers of fish, spice and sago in an earthen jar;
cover with the best cider-vinegar; cover the jar closely
with a plate and over this put a covering of dough, rolled
out to twice the thickness of pie crust. Make the edges of
paste, to adhere closely to the sides of the jar, so as to make
it air-tight. Put the jar into a pot of cold water and let it
boil from three to five hours, according to quantity. Ready
when cold.

OYSTERS ON THE SHELL.

Wash the shells and put them on hot coals or upon the
top of a hot stove, or bake them in a hot oven; open the
ahells with an oyster-knife, taking car© to lose none of



4$ THE EVERYDAY COOK-BOOR.

the liquor, and serve quickly on hot plates, with toast
Oysters may be steamed in the shells, and are excellent
eaten in the same manner.

OYSTERS STEWED WITH MILK.

Take a pint of fine oysters, put them with their own
liquor, and a gill of milk into a stew pan, and if liked, a
blade of mace, set it over the fire, take off any scum which
may rise; when they are plump and white turn them into a
deep plate; add a bit of butter, and pepper to taste. Serve
crackers and dressed celery with them. Oysters may be
stewed in their own liquor without milk.

OYSTERS FRIED IN BATTER.

Half pint of oysters, two eggs, half pint of milk, sufficient
flour to make the batter; pepper and salt to taste; when
liked, a little nutmeg; hot lard. Scald the oysters in their
own liquor, beard them, and lay them on a cloth, to drain
thoroughly. Break the eggs into a basin, mix the flour
with them, add the milk gradually, with nutmeg and seas-
oning, and put the oysters in a batter. Make some lard
hot in a deep frying-pan, put in the oysters, one at a time;
when done, take them up with a sharp-pointed skewer, and
dish them on a napkin. Fried oysters are frequently used
for garnishing boiled fish, and then a few bread-crumbs
should be added to the flour.

SCALLOPED OYSTERS.

Two tablespoonfuls of white stock, two tablesponfuls of
cream; pepper and salt to taste; bread-crumbs, oiled but-
ter. Scald the oysters in their own liquor, take them out,
beard them, and strain the liquor free from grit. Put one
ounce of butter into a stewpan; when melted, dredge in
sufficient flour to dry it up; add the stock, cream and



THE EVERYDAY COOK-BOOK. 49

strained liquor, and give one boil. Put in the oysters and
seasoning; let them gradually heat through, but not boil.
Have ready the scallop-shells buttered; lay in the oysters,
and as much of the liquid as they will hold; cover them
over with bread-crumbs, over which drop a little oiled but-
ter. Brown them in the oven, or before the fire, and serve
quickly, and very hot.

FRIED OYSTERS.

Take large oysters from their own liquor on to a thickly
folded napkin to dry them off; then make a tablespoonful
of lard or beef fat hot, in a thick bottomed frying-pan, add
to it half a saltspoonful of salt; dip each oyster in wheat
flour, or cracker rolled fine, until it will take up no more,
then lay them in the pan, hold it over a gentle fire until one
side is a delicate brown; turn the other by sliding a fork
under it; five minutes will fry them after they are in the
pan. Oysters may be fried in butter but it is not so good,
lard and butter half and half is very nice for frying. Some
persons like a very little of the oyster liquid poured in the
pan after the oysters are done; let it boil up, then put it
in the dish with the oysters; when wanted for breakfast,
this should be done.

Oysters to be fried, after drying as directed, may be
dipped into beaten egg first, then into rolled cracker,

OYSTER PATTIES.

Make some rich puff paste and bake it in very small
tin patty pans; when cool, turn them out upon a large dish;
stew some large fresh oysters with a few cloves, a little
mace and nutmeg; then add the yolk of one egg y boiled
hard and grated ; add a little butter, and as much of the
oyster liquid as will cover them. "When they have stewed a
little while, take them out of the pan and set them to cooL



60 THE E VER YD A Y COOK-BOOK.

When quite cold, lay two or three oysters in each shell o\
puff paste.

BROILED OYSTERS.

Drain the oysters well and dry them with a napkin.
Have ready a griddle hot and well buttered; season the
oysters; lay them to griddle and brown them on both sides.
Serve them on a hot plate with plenty of butter.

CLAM FRITTERS.

Take fifty small or twenty- five large sand clams from
their shells; if large, cut each in two, lay them on a thickly
folded napkin; put a pint bowl of wheat flour into a basin,
add to it two well-beaten eggs, half a pint of sweet milk,
and nearly as much of their own liquor; beat the batter
until it is smooth and perfectly free from lamps; then stir
in the clams. Put plenty of lard or beef fat into a thick-
bottomed frying pan, let it become boiling hot; put in the
batter by the spoonful; let them fry gently; when one
side is a delicate brown, turn the other.

SOFT-SHELLED CLAMS.

These are very fine if properly prepared. They are good


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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 3 of 21)