[Page 104]
given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain
and serve with brown butter, seasoned with salt, pepper, minced
parsley, and lemon-juice.
CODFISH FRITTERS
Cut into strips fresh boiled cod, or freshened and boiled salt cod.
Dip in fritter batter and fry in deep fat.
DEVILLED CODFISH
Flake cold cooked fish. Mix with an equal quantity of bread-crumbs
the yolks of two hard-boiled eggs, and melted butter, grated onion,
minced parsley, and pepper and salt to season. Add milk or oyster
liquor to moisten and fill buttered shells. Cover with crumbs,
dot with butter, and brown in the oven.
CODFISH À LA SEVILLE
Wash and dry one cupful of rice, brown it in olive-oil, and drain.
Put into a stewpan and cover with fillets of fresh cod, fried in
the oil. Add a sliced onion fried, half a dozen sliced tomatoes,
and salt, cayenne, and lemon-juice to season. Add two cupfuls of
stock, put a buttered paper on top, cover the pan, and bake half
an hour in the oven. Take out the fish carefully, mix the rice and
[Page 105]
seasoning together, and serve as a border around the fish.
CODFISH À LA BÉCHAMEL
Prepare according to directions given for Creamed Codfish, omitting
the egg and using white stock and milk in equal parts instead of
cream.
ESCALLOPED CODFISH À LA BÉCHAMEL
Prepare according to directions given for Codfish à la Béchamel,
adding the yolks of three eggs. Arrange in a baking-dish with layers
of seasoned crumbs, and add sufficient milk to moisten. Cover with
crumbs, dot with butter, and brown in the oven.
CODFISH À LA FLAMANDE
Prepare boiled codfish according to directions previously given.
Melt one tablespoonful of butter and cook in it a teaspoonful of
flour. Add one cupful of boiling water and cook until thick, stirring
constantly. Take from the fire, add the yolks of two eggs well
beaten, four tablespoonfuls of made mustard, and pepper, vinegar,
grated nutmeg, and minced parsley to season. Add gradually half
a cupful of melted butter, pour over the fish, and serve.
[Page 106]
STEWED CODFISH À LA SHREWSBURY
Stuff the fish with drained oysters and seasoned crumbs, adding two
tablespoonfuls of butter in small bits. Sew up, put on the grating
in a fish-kettle, seasoning with salt, pepper, and minced parsley.
Dot with butter and add the oyster liquor, and two cupfuls each of
stock and water. Simmer for forty minutes, basting as required.
Take up the fish, thicken the sauce with butter and flour cooked
together, and boil for ten minutes. Take from the fire, add a
tablespoonful of butter, the juice of a lemon, and the yolks of
two eggs well beaten. Strain over the fish and serve.
SALT CODFISH À LA BRANDADE
Cut the fish in pieces and soak in cold water for twenty-four hours.
Put into fresh cold water, bring to the boil, and simmer for twenty
minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and
olive-oil, adding a little milk if it becomes too thick. Season
with salt, pepper, minced parsley, and garlic. Serve with toasted
crackers and cheese.
STEWED COD WITH OYSTERS
Cut fresh cod into fillets, and put in a baking-pan,
[Page 107]
with salt, pepper, and chopped onion to season. Add one cupful
of white wine and the liquor of two dozen parboiled oysters. Cook
slowly for fifteen minutes, take out the fish, thicken the sauce
with butter and flour cooked together, add two tablespoonfuls of
melted butter, season with lemon-juice, and pour the sauce over
the fish. Garnish with the parboiled oysters and serve.
SALTED COD WITH BROWN BUTTER
Soak the fish for twenty-four hours and prepare according to directions
given for Boiled Salted Cod. Drain, wipe dry, and fry brown in
butter, adding a little minced parsley.
CODFISH STEAK
Cut the fish into steaks, about two inches thick, season with salt
and pepper, and let stand for two hours. Dredge with corn-meal
and fry in salt pork fat. Sprinkle with lemon-juice and serve.
BROILED CODFISH STEAKS WITH BACON
Prepare the steaks according to directions previously given and
serve with a border of thin slices of bacon fried crisp.
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BROILED CODFISH STEAKS
Soak in salted water for fifteen minutes, wipe dry, and let stand
for an hour in olive-oil and vinegar. Drain, season, and broil
on a well-buttered gridiron. Serve with melted butter and minced
parsley.
BREADED CODFISH STEAKS
Season the steaks with salt, pepper, and lemon-juice, dip in egg
and crumbs, and fry in deep fat. Serve with any preferred sauce.
FRIED CODFISH STEAKS
Clean the steaks, sprinkle with salt and pepper, and dip into flour.
Sauté in salt pork fat.
CODFISH STEAKS À LA NARRAGANSETT
Fry the steaks with a chopped onion in butter, seasoning with salt
and pepper. Take out and put a tablespoonful of flour into the
frying-pan. Cook thoroughly, add two cupfuls of water and half
a cupful of wine, and cook until thick, stirring constantly. Add
two tablespoonfuls of butter, season with minced parsley and
lemon-juice, pour over the fish, and serve.
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CODFISH HASH
Flake cold cooked cod, mix with an equal quantity of mashed potatoes,
and season to taste. Cook until light brown in butter.
MATELOTE OF CODFISH
Mix together one cupful of oysters, two cupfuls of bread-crumbs,
two tablespoonfuls of butter, one egg, and a small onion, chopped.
Stuff a small boned codfish and sew up. Lay the fish on slices of
bacon in a baking-pan and cover the top with bacon. Add sufficient
boiling water and bake for an hour, basting as required.
STEWED CODFISH
Flake cold cooked cod and reheat with butter, pepper, salt, minced
parsley, cayenne, and lemon-juice. Serve very hot on toast.
FILLETS OF CODFISH
Clean and bone the fish and cut into thick strips. Put into a buttered
saucepan with a little stock, season, sprinkle with minced parsley,
and set into the oven, covered with a buttered paper. Serve in a
deep platter with a border of mashed potatoes.
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FRIED COD
Prepare the fish according to directions given for Fillet of Codfish.
Season, dredge with flour, dip in egg and bread-crumbs, and fry
in deep fat.
FRIED CODFISH À LA MAÎTRE D'HÔTEL
Prepare according to directions given for Fried Codfish. Serve
with a sauce of melted butter, lemon-juice, and minced parsley.
FRIED FILLETS OF CODFISH
Mix together one tablespoonful of olive-oil, two tablespoonfuls
of lemon-juice, and salt, grated onion, and paprika to season.
Soak fillets of codfish in this for an hour, then drain, dip into
beaten egg, then into crumbs, and fry in deep fat. Drain on brown
paper and serve with Tartar Sauce.
BROILED CODFISH
Split the tail end of the fish and broil. Serve with melted butter,
lemon-juice, and minced parsley.
CODFISH PIE
Prepare Creamed Codfish according to directions previously given,
seasoning with grated onion. Fill a buttered baking-dish and cover
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with mashed potato, beaten very light with an egg and a little
cream. Rub with melted butter, sprinkle with grated cheese, and
bake in a quick oven.
ESCALLOPED CODFISH
Prepare the fish according to directions previously given. Flake
and prepare according to directions given for Creamed Codfish. Put
into a buttered baking-pan with layers of seasoned crumbs between,
add milk to moisten, cover with crumbs, dot with butter, and brown
in the oven.
[Page 113]
FORTY-FIVE WAYS TO COOK EELS
BRAISED EEL
Skin and clean an eel, cut it into two-inch pieces, sprinkle with
salt, and let stand for an hour. Soak in cold water for ten minutes,
drain, and dry. Put into a buttered saucepan, seasoning with grated
nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot,
minced parsley, and a few pepper-corns. Cover the pan and bake in
the oven until the fish is brown. Take out the eel and put into
a deep dish. Add to the sauce one cupful of stock, bring to the
boil, and thicken with a tablespoonful each of butter and flour
cooked together. Boil until thick, take from the fire, add the
yolks of three eggs beaten smooth with a little stock, bring to the
boil, add a little lemon-juice, strain over the fish, and serve.
BROILED EELS--I
Skin, clean and cut up a large eel. Dip into beaten egg, then into
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crumbs seasoned with grated lemon rind, nutmeg, minced parsley,
sweet herbs, pepper, and salt. Broil skin side down on a buttered
gridiron, turning when done. Serve with Anchovy or Tartar Sauce.
BROILED EELS--II
Clean and cut the eels into three-inch lengths. Let stand for half
an hour in a marinade of oil and lemon-juice, seasoned with pepper
and salt. Drain, broil, and garnish with fried parsley.
BROILED EELS WITH SOUR SAUCE
Clean the eels and cut into five-inch lengths. Boil for ten minutes
in one cupful of vinegar and enough cold water to cover, seasoning
with salt, pepper-corns, carrot, onion, and parsley. Cool in the
water, dip in crumbs, then in eggs beaten with a tablespoonful
of olive-oil for each egg, then in bread-crumbs. Broil as usual.
Serve with a sauce made of two tablespoonfuls of chopped shallots,
fried in two tablespoonfuls of butter, added to a wineglassful each
of white wine and vinegar. Add two cupfuls of stock and thicken
with browned flour cooked in butter. Boil for five minutes, add
one tablespoonful each of chopped mushrooms, parsley, pickles,
and capers, and two tablespoonfuls of butter. Garnish with lemons
and parsley.
[Page 115]
FRIED EELS--I
Prepare and cut up the fish according to directions previously
given and soak for several hours in vinegar with salt, pepper, and
grated lemon-peel. Drain, dip into batter, and fry in deep fat.
Serve with any preferred sauce.
FRIED EELS--II
Prepare according to directions previously given and cut into two-inch
pieces. Dredge with flour and sauté in hot lard, or dip into egg
and bread-crumbs and fry in deep fat. They may also be dipped into
corn-meal before frying.
FRIED EELS--III
Prepare the eels according to directions given for Stewed Eels
à la Americaine, sprinkling with shallot and parsley also. Let
stand for several hours, dip into egg and crumbs, and fry in deep
fat. Serve with any preferred sauce.
FRIED EELS--IV
Clean the eels, cut into two-inch pieces, and parboil for eight
minutes. Sprinkle with salt and pepper, dip into corn-meal, and
sauté in salt pork fat.
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EELS FRIED IN BATTER
Cut a large cleaned eel into joints, and soak for several hours
in cold water, to which salt, pepper, and vinegar have been added.
Drain dip in batter, and fry in hot fat. Drain on brown paper and
serve with Tomato Sauce.
EELS À LA LYONNAISE
Clean two large eels, cut into four-inch lengths and remove the
bones. Cook in equal parts of white wine and water to cover, adding
salt, pepper, a sliced onion, a clove of garlic, and a bunch of
parsley. Drain the fish and strain the liquid. Thicken with two
tablespoonfuls of flour rubbed smooth with two tablespoonfuls of
butter. Boil for fifteen minutes and skim. Add two tablespoonfuls
of butter and the juice of a lemon. Bring to the boil, pour over
the fish, and serve with a garnish of small onions fried in butter
and sugar.
EELS À LA VILLEROY
Clean two large eels and cut into lengths. Cover with salted and
acidulated water, add a bunch of parsley, a sliced onion, and a
pinch of powdered sweet herbs. Boil slowly for ten minutes, cool,
and drain. Melt one tablespoonful of butter and cook in it two
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tablespoonfuls of flour. Add two cupfuls of white stock and cook
until thick, stirring constantly. Take from the fire and season
to taste. Add the yolks of four eggs well beaten and cool. Dip
the pieces of eel in this sauce, and set on ice. Roll in cracker
crumbs, dip in beaten egg, then in bread-crumbs, and fry brown
in deep fat.
EELS À LA TARTAR
Cut up the eel and cook in court bouillon with wine. Drain, dip in
egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise
mixed with chopped parsley, olives, pickles, and capers.
EELS À L'INDIENNE
Chop fine an onion, half a carrot, and a stalk of celery. Fry in
butter, dredge with flour, and cook thoroughly. Add enough stock to
make the required quantity of sauce, and cook until thick, stirring
constantly, Season with mace, thyme, a bay-leaf, minced parsley, and
curry powder. Strain through a sieve and pour over eels stewed in
wine and seasoned with vegetables according to directions previously
given. Serve with a border of boiled rice sprinkled with grated
Parmesan cheese.
[Page 118]
EELS À LA NORMANDY
Fry in butter a pound and a half of prepared eels. Add a wineglassful
of white wine or cider, a tablespoonful of mushroom catsup, and
salt, pepper, and grated nutmeg to season. Simmer for ten minutes,
add one cupful of white stock, half a dozen mushrooms, a dozen
oysters, and half a dozen shrimps. When cooked take from the fire,
add the yolks of two eggs well beaten, and serve at once.
STUFFED EELS À L'ITALIENNE
Skin the eel but keep the head on. Remove the back-bone and stuff
with seasoned crumbs, mixed with minced parsley and mushrooms.
Skewer in the form of a circle; put into a saucepan with two ounces
of butter, a small bunch of parsley, a chopped onion, two cupfuls
of white wine, and salt, pepper, and grated nutmeg to season. Bake
for an hour, basting as required. Drain, take out the parsley, and
add to the sauce two cupfuls of brown stock, and one cupful of
chopped mushrooms. Boil for five minutes and thicken with browned
flour cooked in butter. Season with minced parsley and lemon-juice,
pour the sauce around the eel, and serve.
EELS À LA LONDON
Fry four chopped onions in butter, dredge
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with flour, and cook thoroughly. Add two cupfuls of stock, half a
cupful of Port wine, two bay-leaves, and salt and pepper to season.
Cook until thick, stirring constantly. Add one large cleaned eel,
cut into two-inch lengths, cover, and cook for fifteen minutes.
Serve on toast.
EELS À LA REINE
Prepare and cut up the eels. Fry in butter with half a can of mushrooms,
and dredge with flour. Add one cupful of stock and half a cupful
of white wine. Bring to the boil, season with salt, pepper, and a
chopped onion, and cook until the eel is tender. Skim, take from
the fire, and add the juice of half a lemon, beaten smooth with
the yolks of two eggs.
EELS À LA POULETTE
Stew the eels in white wine with carrot, onion, parsley, bay-leaf,
thyme, pepper-corns, and salt to season. Drain and serve with Poulette
Sauce.
FRICASSÉE OF EEL
Prepare the eel according to directions previously given, cook in
equal parts of white wine and water, seasoning with mace, pepper,
nutmeg, cloves, sweet herbs, allspice, and salt.
[Page 120]
Boil until the eels are tender, then skim out. Add a little anchovy
paste to the sauce, with a tablespoonful of butter, bring to the
boil, take from the fire, add the yolks of two eggs well beaten,
pour over the fish, and serve.
FRICASSÉED EELS
Skin, clean, and cut up. Cover with cold water, add salt, and minced
parsley to season, cover, and cook slowly for an hour. Thicken
with a tablespoonful each of butter and flour blended together
and made smooth with cold water. Season highly with pepper, and
serve.
STEWED EELS WITH CUCUMBERS
Clean and skin two eels, cut into pieces and soak in cold water
for an hour. Drain, cover with wine and water, seasoning with salt,
pepper, onion, and parsley, and simmer for fifteen minutes. Take
out the fish and add three sliced and parboiled cucumbers. Strain
the sauce, thicken with flour cooked in butter, and boil for ten
minutes. Skim, add the yolks of four eggs well beaten and take
from the fire. Season with red pepper and lemon-juice, strain over
the fish, and serve.
STEWED EELS--I
Put into a saucepan three fourths of a cupful
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of butter and fry in it four small chopped onions. Add a tablespoonful
of flour, cook through, and add two cupfuls of boiling water or stock.
Cook until thick, stirring constantly, then put in one large cleaned
eel cut into inch pieces; cover and cook for fifteen minutes.
STEWED EELS--II
Wash and skin a pint of eels, cut them in pieces three inches long,
pepper and salt them, and put them into a stewpan. Pour in one
pint of good soup stock, adding one large onion, shredded, three
cloves, a teaspoonful of grated lemon-peel, and a wineglassful
of Port wine. Stew slowly for half an hour, and pour into a hot
dish. Strain the liquor and add a wineglassful of cream thickened
with flour, and boil up once. Pour over the eels and serve.
STEWED EELS--III
Clean, skin, and joint the eels. Cover with boiling water, add a
tablespoonful of vinegar, and cook for ten minutes. Drain, cook
together one tablespoonful of butter and two of flour. Add two
cupfuls of the water in which the eels were cooked. Cook until
thick, stirring constantly. Season with salt, pepper, and grated
onion, then add the eels and
[Page 122]
reheat. Simmer for twenty minutes, add a tablespoonful of minced
parsley, and serve.
STEWED EELS--IV
Prepare according to directions given above, using veal or fish
stock, instead of water, and adding a bay-leaf to the seasoning.
STEWED EELS À L'ANGLAISE
Cook prepared eels in half a bottle of Port wine, seasoned with
carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves,
mace, and chopped mushrooms. Cover with buttered paper, simmer
for half an hour and drain. Melt two tablespoonfuls of butter and
cook in it two tablespoonfuls of flour. Add a chopped shallot and
enough of the eel liquor to make the required quantity of sauce.
Cook until thick, stirring constantly. Add half a cupful of stock,
and two wineglassfuls of Port wine. Bring to the boil, strain, add
a few chopped mushrooms, a tablespoonful of butter, and minced
parsley, lemon-juice, and anchovy paste to season. Pour the sauce
over the eels, and serve.
STEWED EELS À L'AMERICAINE
Use three pounds of cleaned and skinned eel with all the fat removed.
Cut in two-inch pieces, season with pepper and salt and chopped
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onion, and put in a double-boiler with half a cupful of butter.
Sprinkle with parsley, cover tightly, and cook for about an hour
and a half. Serve in a deep dish.
STEWED EELS À LA POULETTE
Cut cleaned eels into two-inch pieces and cook until tender in
stock. Thicken with butter and flour cooked together, add half
a dozen chopped mushrooms, and salt, pepper, grated onion, and
minced parsley to season. Boil for twenty minutes, add the juice
of a lemon, and serve.
STEWED EELS À LA CANOTIERE
Fry a chopped onion in butter, add a pound of rice and cook brown.
Add four cupfuls of fish stock, seasoning with red and white pepper,
caver, and cook for twenty minutes. Take from the fire, add half a
cupful each of butter and Tomato Sauce. Prepare the eels according
to directions given for Eels à la Lyonnaise, adding a tablespoonful
of anchovy essence to the sauce. Serve with a border of the rice.
STEWED EELS À LA GENEVOISE
Prepare two eels, cut into four-inch lengths.
[Page 124]
Put into a saucepan with a sliced carrot, an onion, a bunch of
parsley, two cloves of garlic, and salt and pepper-corns to season.
Put in enough cider to cover the fish, and simmer for fifteen minutes.
Take up the fish, strain the sauce, and thicken it with two
tablespoonfuls of butter. Add two tablespoonfuls of butter to the
sauce, reheat, pour over the eels, and garnish with small onions
fried brown in butter and sugar.
MATELOTE OF EELS--I
Prepare and cut up the fish according to directions previously
given. Put into a saucepan with one cupful each of stock and Claret,
a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf,
and a pinch each of thyme, cloves, parsley, and salt. Take out the
fish, strain the sauce, add to it a tablespoonful each of butter
and flour cooked together, and pour over the fish.
MATELOTE OF EELS--II
Cut a pound and a half of prepared eels into two-inch pieces and
fry for two minutes in butter. Add a wineglassful of Claret, and
three tablespoonfuls each of stock and mushroom liquor. Season
with salt, pepper, and grated nutmeg, and a pinch of powdered sweet
herbs. Add six small onions and six button mushrooms. Cook for half
[Page 125]
an hour and thicken with a tablespoonful each of butter and flour
cooked together.
MATELOTE OF EELS--III
Prepare two eels and cut them into two-inch lengths. Cover with
cold salted water and bring to the boil. Add an onion, a dozen
cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes,
drain, dry, roll in flour and fry brown in butter. Add two cupfuls
of boiling water, and salt, pepper, and fine herbs to season. Add
a cupful of button onions peeled and fried brown in butter and
sugar. Cover and simmer for one hour. If the sauce should evaporate,
add more boiling water. When done, add half a cupful of wine and
serve.
MATELOTE OF EELS À LA PARISIENNE
Clean and cut the eels into four-inch pieces. Cover with white
wine and season with sliced carrot and chopped mushrooms. Add also
the liquor from three dozen parboiled oysters. Simmer until the
eels are done and drain. Add to the liquor half a cupful of white
stock, and thicken with flour cooked in butter. Add two wineglassfuls
of white wine and boil until thick, stirring constantly. Take from
the fire, and add the yolks of four eggs beaten
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smooth with the juice of half a lemon, a tablespoonful of butter,
and a grating of nutmeg. Add the parboiled oysters, and a handful
of button mushrooms. Reheat, pour over the fish, and serve.
MATELOTE OF EELS À LA GENOISE
Prepare the eels and cut into four-inch lengths. Cover with Claret
or Burgundy and add sliced carrot, onion, minced parsley, chopped
mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to
season. Simmer until done and drain. Add to the liquor half a cupful
of beef stock and thicken it with browned flour. Strain through a
fine sieve, add a tablespoonful of butter, a little anchovy paste,
a teaspoonful of minced parsley, a grating of nutmeg; and a little
lemon-juice. Bring to the boil, pour over the fish, and serve.
MATELOTE OF EELS À LA BORDELAISE
Cut the eels into three-inch lengths, and cover with a bottle of
Claret. Season with carrot, onion, parsley, chopped mushrooms,
thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half
an hour and drain. Thicken the liquor with browned flour rubbed
smooth with butter, add two wineglassfuls
[Page 127]
of Claret, and bring to the boil. Skim, add a teaspoonful of capers,
a pounded clove of garlic, a little butter, grated nutmeg, and
anchovy paste to season. Reheat, pour over the fish, and serve.
BOILED EELS
Cut into short pieces a pound and a half of eels which have been
skinned and cleaned. Put into a saucepan, cover with cold water,
add a tablespoonful of salt, six whole peppers, one red onion,
and a cupful of vinegar. Simmer for half an hour; drain and serve
on a platter with melted butter, lemon-juice, and minced parsley.
PICKLED EELS
Clean and cut three pounds of eels into six-inch lengths. Cover
with salt, let stand for three hours, then rinse thoroughly. Boil
together for fifteen minutes one cupful of vinegar, one cupful
of water, a sliced onion, two bay-leaves, three allspice, and a
slice of lemon. Put in half of the eels and simmer until tender,
take out, and cook the remaining half. Let the vinegar cool before
pouring over the eels.
GREEN EELS
Boil together an onion, a bunch of parsley,
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a pinch of celery seed, and a teaspoonful of mixed spices in a
little water. Add two cleaned and cut eels with water to cover
and simmer until done. Strain the sauce, thicken with butter and
flour cooked together, and pour over the eels. Serve with boiled
potatoes and cucumber salad.
BAKED EELS
Skin and parboil, cut into two-inch pieces, and put into a baking-pan.
Dredge with flour, season with salt and pepper and add half a cupful
of water. Bake for twenty minutes and take out. Thicken the gravy
with a tablespoonful of flour rubbed smooth with a little of the
liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire
sauce, and enough boiling water to make the sauce of the proper
consistency. Bring to the boil and pour around the eels.
BAKED EELS WITH TARTAR SAUCE