Fish should be cleansed as soon as it is caught, or directly after delivery from the market, and preserved with salt until ready for cooking. If the fish is to be fried, the salt should be washed off, the fish thoroughly dried and rolled in egg and rye nuts, or flour. If the fish is to be boiled, the salt should also be washed off, and the water for seasoning be flavored with spiced herbs. If more salt is necessary, add it to the water.
Prepare as directed in the foregoing.
Fish in gelatine can be prepared with veal bone as directed for chicken. For gravies with boiled fish, see chapter on “Sauces.”
Shell fish, as well as all other fish, should be eaten only when in season. People with chronic constipation and torpid liver should avoid shell fish because they are soft, and easily putrefy. Oysters and clams are a very valuable food for the sick, and also for the pregnant woman. They are rich in lime substances and nourish the glands of the body. They should be served in combination with lemon and greens, or be prepared with milk.
Clean and wash the fish. Place in a colander and add salt. Let stand for several hours. Then, wash the fish and dry; roll in flour and fry in hot fat or oil. Serve warm with lemon, or lay in a stone jar. Add a few bay leaves, whole peppers, and raw onions. Bring some vinegar to a boil with an equal amount of water, pour over the fish and add the fat in which the fish have been fried. If they are kept for several weeks, an extra amount of fat should be added for covering, so as to exclude the air.
Any left-over fish may be made into a nutritious dish for the morning, noon, or evening meal.
Take equal quantities of finely chopped fish and grated potato, beat up several eggs with a little salt and pepper, add some thick cream, and flavor with grated onions. Form into balls with a tablespoon and fry in hot fat. Serve with rice, or with a salad of apples, or tomatoes and lettuce.
Take one-third of shredded or finely chopped codfish with two-thirds of grated potatoes; prepare as in the foregoing recipe.
Put some whole, or skim milk, into a pan and set in a cool room, which has plenty of fresh air. Do not cover the pan. If the room is exposed to dust, put a few long sticks over the pan and cover with a cheese-cloth. When the milk begins to get thick, set the pan into a larger pan with warm water, and keep it in a warm place or in the oven until the curd separates; it must not become hard. Then put a cheese-cloth on a colander and pour the milk into it. Let stand for several hours, until the whey is thoroughly drained off. Then chop fine some green peppers or onions, mix with the cheese, add a little salt and pepper, and serve with apple or potato salad or spread on sandwiches. A few teaspoonsful of sugar and caraway seed may be added in place of the onion and pepper.
Put the eggs into cold water, place on the stove, and when the water begins to boil, the eggs will be done.
Pour boiling water over them and let stand on a hot stove for 10 minutes.
Pour boiling water over the eggs and let them stand on a hot stove for 15 to 30 minutes.
Prepare a plain white sauce, mustard or horse-radish sauce. Cut some hard boiled eggs in halves, pour the sauce over them. Serve with potatoes.
Mix a tablespoonful of flour with a half cup of warm milk or water, and a little salt. Beat up two eggs, mix well with flour and water, then pour into a hot pan in which some butter has been melted. Cover and bake on the stove with moderate heat for eight or ten minutes. Turn if desired. Serve with lettuce and fruit sauce.
Beat together one-half cup of soup stock, milk or water, and 3 eggs. Add one-half tablespoonful of flour and mix well. A little chopped, cold, salted meat may be added. Pour all into a hot pan with melted butter, and stir until it is stiff.