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Fish Recipe - Salmon Collar
2006-12-14 12:27:02
Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten. #TITLE# Salmon Pickle #/TITLE# Take two or three quarts of water, a jill of vinegar, a little Jamaica pepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use. Tags: Fish Reci pe s
More About: Collar , Coll

Fish Recipe - Salmon En Maigre
2006-12-14 12:27:02
Cut some slices of fresh salmon the thickness of your thumb, put them in a stew-pan with a little onion, white pepper and mace, and a bunch of sweet herbs, pour over it half a pint of white wine, half a jill of water, and four ounces of butter (to a pound and half of salmon;) cover the stew-pot close, and stew it half an hour; then take out the salmon, and place it on the dish; strain off the liquor, and have ready craw-fish, pick’d from the shell, or lobster cut in small pieces; pound the shells of the craw-fish, or the seeds of the lobster, and give it a turn in the liquor; thicken it, and serve it up hot with the craw-fish, or lobster, over the salmon. Tags: Fish Reci pe s

Fish Recipe - Salmon Croquettes -1
2006-12-14 12:27:02
One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together, let the cream come to a boil, and stir in the flour and butter, salmon and seasoning; boil one minute; stir in one well-beaten egg, and remove from the fire; when cold make into croquettes; dip in beaten egg, roll in crumbs and fry. Canned salmon can be used for this recipe. Tags: Fish Reci pe s
More About: Croque

Fish Recipe - Salmon Dressing 
2006-12-12 18:25:01
Take a piece of fresh Salmon, and wash it clean in a little Vinegar and water, and let it lie a while in it, then put it into a great Pipkin with a cover, and put to it some six spoonfuls of water and four of Vinegar, and as much of white-wine, a good deal of Salt a handful of  sweet herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a little Mace; put all these in a Pipkin close, and set it in a Kettle of seething water, and there let it stew three hours. Tags: Fish Reci pe s
More About: Dress , Sing

Fish Recipe - Salmon Salad -2
2006-12-12 18:25:01
1 can salmon fish1 cupful shredded cabbage or sliced celery Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Sala d Dressing. Arrange on lettuce and garnish as desired.  If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.  The salmon may be marinated before adding the other ingredients. When this is done, the salad dressing may be omitted. Salmon contains so much fat that it is not well to add more oil after marinating. Tags: Fish Reci pe s

Fish Recipe - Salmon Salad -1
2006-12-12 18:25:01
Persons who are fond of salmon will find salmon salad a very agreeable dish. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon. 2 c. salmon1 c. diced celery1/4 c. diced Spanish onion3 or 4 sweet pickles, chopped fineFrench dressingSala d dressingLettuce Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles. Marinate this with the French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce. Tags: Fish Reci pe s

Fish Recipe - Salmon Pudding
2006-12-12 06:24:01
Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons. Tags: Fish Reci pe s
More About: Pudding

Fish Recipe - Salmon Patties
2006-12-12 06:24:01
Delicious patties can be made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. These may be either sauted in shallow fat or fried in deep fat. 2 c. finely minced salmon1 c. fresh bread crumbs1 c. thick white sauce1/2 tsp. salt1/8 tsp. pepperDry bread crumbs With the salmon, mix the fresh bread crumbs and the white sauce. Season with salt and pepper. Shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce. Tags: Fish Reci pe s

Fish Recipe - Salmon Timbale Or Loaf
2006-12-12 06:24:01
1 can salmon1 cupful soft bread crumbs1 1/2 teaspoonfuls chopped parsley1/2 teaspoonful saltPepper1 or 2 eggs1 tablespoonful lemon juice1/4 to 1/2 cupful milk Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale.  Tuna fish or other cooked fish may be used instead of salmon. Tags: Fish Reci pe s
More About: Bale

Fish Recipe - Smoked Salmon
2006-12-10 18:23:01
Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre. Cover the fish with a board on which weights are placed to press it down, and let it lie thus for two days and two nights. Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days.  When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast. Tags: Fish Reci pe s
More About: Smoke

Fish Recipe - Sardine Salad
2006-12-10 18:23:01
1/2 tin Sardines2 Eggs1 LettuceSala d Dressings Split the sardines open and remove the bone. Break some of the lettuce into a bowl, lay on this the sardines. Chop up one of the eggs and sprinkle over them, pour on the dressing. Cover with the rest of the lettuce, and garnish with the other egg cut in slices, and a little watercress or beetroot. Tags: Fish Recipe s
More About: Dine

Fish Recipe - Salmon Cutlets
2006-12-10 18:23:01
Cut salmon into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dish of  grated bread crumbs.  Put some fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils. Dip your cutlets into the beaten egg, and then into the bread crumbs. Fry them of a light brown. Serve them up hot, with the gravy in the bottom of the dish. Tags: Fish Reci pe s
More About: Cutlet

Chicken Recipe - Sweet and Sour Chicken
2006-12-10 12:22:02
Ingredients: 1 frying chicken, cut up 1 tbsp. melted butter Dash of salt, pepper, ginger 3 celery stalks 1 can pineapple (chunk) 2 tbsp. brown sugar 3 tbsp. water 1 1/2 tbsp. soy sauce 1 tbsp. vinegar 1 tbsp. cornstarch 1 red pepper (optional) Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees Farenheit for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper. Tags: Chick en Reci pe s
More About: Sweet , Chicken

Chicken Recipe - Sunday Fried Chicken
2006-12-10 12:22:02
What you need: 1 whole chicken or any combo of chicken pieces 1 to 2 c. of flour for coating Salt and pepper to taste 4 tbsp. butter 4 tbsp. Crisco 2 beaten eggs Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter. Tags: Chick en Recipe s
More About: Sunday , Chicken , Fried

Chicken Recipe - Honey Baked Chicken
2006-12-10 12:22:02
3 or 4 lbs. chicken, cut up 1/2 c. margarine, melted 1/2 c. honey 1 tsp. salt 1/4 c. prep. mustard 1 tsp. curry Pour over chicken. Bake at 350 degrees Farenheit for 1 1/4 hours. Basting every 15 minutes. Tags: Chick en Recipe s
More About: Baked , Honey , Chicken

Fish Recipe - Stewed Eels -2
2006-12-09 18:20:01
Cut two eels in pieces about four inches long. Put three large table-spoonfuls of butter into the stew-pan with half a small onion. As soon as the onion begins to turn yellow stir in two table-spoonfuls of flour, and stir until brown. Add one pint of stock, if you have it; if not, use water. Season well with pepper and salt; then put in the eels and two bay leaves. Cover, and simmer gently three-quarters of an hour. Heap the eels in the centre of a hot dish, strain the sauce over them and garnish with toasted bread and parsley. If you wish, add a table-spoonful of vinegar or lemon juice to the stew. Tags: Fish Reci pe s
More About: Eels

Fish Recipe - Stewed Eels -1
2006-12-09 18:20:01
Eel is delicious when stewed. When allowed to simmer slowly with several slices of onion and a little parsley, it becomes both tasty and tender.  Skin and clean the eel that is to be stewed, remove all the fat, and cut into pieces about 2 inches long. Season well with salt and pepper and place in a saucepan with several slices of onion, 1 tablespoonful of chopped parsley, and 2 tablespoonfuls of butter. Add enough cold water to cover well, and allow the eel to simmer gently until it is tender enough to be pierced with a fork. Remove from the water and serve hot. Tags: Fish Reci pe s
More About: Eels

Fish Recipe - Steamed Fish
2006-12-09 18:20:01
The preparation of fish by steaming is practically the same as that by boiling, and produces a dish similar to boiled fish.  The only difference is that steamed fish is suspended over the water and is cooked by the steam that rises instead of being cooked directly in the water. Because the fish is not surrounded by water, it does not lose its nutriment and flavor so readily as does boiled fish. If fish is to be cooked by steaming, first clean it thoroughly. Wrap in a strip of gauze or cheesecloth and place in a steamer. Steam until tender, and then remove the cloth and place the fish on a platter. As steaming does not add flavor, it is usually necessary to supply flavor to fish cooked in this way by adding a sauce of some kind. Tags: Fish Recipe s
More About: Team , Steamed

Fish Recipe - Stewed Fresh Herring
2006-12-09 00:18:02
When fresh herring can be obtained, it can be made into a delicious dish by stewing it with onions, parsley, and carrots. In this method of preparation, the herring should not bepermitted to stew rapidly; it will become more tender if it simmers gently. As herring are rather small fish, weighing only about 1/2 pound, it will usually be necessary to obtain more than one for a meal.  Clean the required number of fresh herring, place them in a saucepan, and sprinkle them with salt and pepper. Brown some slices of onion in butter, and add the same number of slices of carrots and a generous quantity of parsley. Add enough boiling water to these vegetables to cover them and the fish, and pour both over the fish. Place all on the fire and simmer gently until the fish is tender. Remove the fish from the water and serve. The vegetables are used merely to add flavor, and they will have practically boiled away by the time the fish is cooked. Tags: Fish Recipe s
More About: Ring , Fresh , Herrin

Fish Recipe - Stewed Fish -2
2006-12-09 00:18:02
Six pounds of any kind of fish, large or small; three large pints of water, quarter of a pound of pork, or, half a cupful of butter; two large onions, three table-spoonfuls of flour, salt and pepper to taste. Cut the heads from the fish, and cut out all the bones. Put the heads and bones on to boil in the three pints of water. Cook gently half an hour. In the meanwhile cut the pork in slices, and fry brown. Cut the onions in slices, and fry in the pork fat. Stir the dry flour into the onion and fat, and cook three minutes, stirring all the time. Now pour over this the water in which the bones have been cooking, and simmer ten minutes. Have the fish cut in pieces about three inches square. Season well with salt and pepper,  and place in the stew-pan. Season the sauce with salt and pepper, and strain on the fish. Cover tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered with the bones, is an improvement. Taste to see if the sauce is seasoned enough, a...
More About: Recipe , Fish , Reci

Fish Recipe - Stewed Fish -1
2006-12-09 00:18:02
Like boiling, stewing extracts flavor and nutriment from fish. The process differs, however, in that the fish is cooked gently by simmering. This cookery method is employed for fish that is inclined to be tough. Usually, vegetables, such as carrots and onions, are cooked with the fish in order to impart flavor. To prevent the fish from falling apart, it may be wrapped in cheesecloth or gauze. Tags: Fish Reci pe s

Fish Recipe - Sauted Pickerel
2006-12-08 12:18:01
A variety of fresh-water fish that finds favor with most persons is pickerel. When this fish is to be sauted, scale and clean it and cut it crosswise into 2-inch strips. Then roll each piece in flour, sprinkle it with salt and pepper, and saute the slices in hot fat. When one side is sufficiently brown, turn and brown on the other side. Tags: Fish Reci pe s
More About: Pick

Fish Recipe - Sauted Salt Mackerel
2006-12-08 12:18:01
When an extremely tasty dish that will afford a change from the usual daily routine of meals is desired, sauted salt mackerel will be found very satisfactory.  Freshen salt mackerel that is to be sauted by putting it into a saucepan and covering it with cold water. Place this over the fire, and allow the water to heat to almost the boiling point. Pour off the water, and saute the fish in butter or other fat until nicely browned. If desired, pour a small amount of thin cream over the mackerel just before removing it from the pan, allow this to heat, and serve it as a sauce with the mackerel. Tags: Fish Reci pe s
More About: Mac , Salt

Fish Recipe - Sauted Halibut Steak
2006-12-08 12:18:01
Slices of halibut, when firm in texture and cut about 3/4 inch thick, lend themselves very well to sauteing. Secure the required number of such slices and sprinkle each with salt and pepper. Then spread melted butter over each steak, and roll it in fine crumbs. Place fat in a frying pan, allow it to become hot, and saute the halibut in this until well browned. Tags: Fish Reci pe s
More About: Steak , Hali

Fish Recipe - Sauted Smelts
2006-12-07 00:16:01
To be most satisfactory, smelts are generally sauted. Fish of this kind are prepared for cooking by cutting off the heads and removing the entrails through the opening thus made; or, if it is desired to leave the heads on, the entrails may be removed through the gill or a small slit cut below the mouth. At any rate, these fish are not cut open as are most other fish.  With the fish thus prepared, roll them in fine cracker crumbs and saute them in melted butter until they are nicely browned. Serve with slices of lemon. Tags: Fish Reci pe s

Fish Recipe - Salt Fish Souffle
2006-12-07 00:16:01
One pint of finely-chopped cooked salt fish, eight good-sized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, pepper, two generous table-spoonfuls of butter. Pare the potatoes and boil thirty minutes. Drain the water from them, and mash very fine; then mix thoroughly with the fish. Add butter, seasoning and the hot milk. Have two of the eggs well beaten, which stir into the mixture, and heap this in the dish in which it is to be served. Place in the oven for ten minutes. Beat the whites of the two remaining eggs to a stiff froth, and add a quarter of a teaspoonful of salt; then add yolks. Spread this over the dish of fish; return to the oven to brown, and serve. Tags: Fish Reci pe s
More About: Salt

Fish Recipe - Sauted Fish
2006-12-07 00:16:01
Without doubt, the most popular way to prepare fish is to saute them. This method may be applied to practically the same kinds of fish that are fried or broiled, and it is especially desirable for the more tasteless varieties. It consists in browning the fish well in a small quantity of fat, first on one side and then on the other. If fat of good flavor is used, such as bacon or ham fat, the flavor of the fish will be very much improved. Before sauteing, the fish or pieces of fish are often dipped into slightly beaten egg and then rolled in flour, very fine cracker crumbs, or corn meal, or the egg is omitted and they are merely covered with the dry, starchy material. The effect of this method of cooking is very similar to that of deep-fat frying, except that the outside tissues are apt to become, very hard from the application of the hot fat because of the coating that is generally used. Tags: Fish Reci pe s