by Barkham Burroughs
Available in 217 free installments
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TOMATO TOAST.--Remove the stem and all the seeds from the tomatoes; they must be ripe, mind, not over ripe; stew them to a pulp, season with butter, pepper and salt; toast some bread (not new bread), butter it, and then spread the tomato on each side, and send it up to table, two slices on each dish, the slices cut in two; and the person who helps it must serve with two half-slices, not attempt to lift the top slice, otherwise the appearance of the under slice will be destroyed.
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HOW TO COOK FISH OF DIFFERENT KINDS
HOW TO CHOOSE ANCHOVIES.--They are preserved in barrels, with bay-salt; no other fish has the fine flavor of the anchovy. The best look red and mellow, and the bones moist and oily; the flesh should be high flavored, the liquor reddish, and have a fine smell.
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.
BOILED WHITE FISH.--Lay the fish open; put it in a dripping pan with the back down; nearly cover with water; to one fish put two tablespoons salt, cover tightly and simmer (not boil) one-half hour; dress with gravy, butter and pepper; garnish with sliced eggs.
For sauce use a piece of butter the size of an egg, one tablespoon of flour, one half pint boiling water; boil a few minutes, and add three hard boiled eggs, sliced.
FRESH BROILED WHITE FISH.--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 of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the gridiron.
TO BOIL CODFISH.--If boiled fresh, it is watery; but it is excellent if salted, and hung for a day, to give it firmness. Wash and clean the fish well, and rub salt inside of it; tie it up, and put it on the fire in cold water; throw a handful of salt into the fish-kettle. Boil a small fish 15 minutes; a large one 30 minutes. Serve it without the smallest speck and scum; drain. Garnish it with lemon, horseradish, the milt, roe, and liver. Oyster or shrimp sauce may be used.
CHOWDER.--Five pounds of codfish cut in squares; fry plenty of salt pork cut in thin slices; put a layer of pork in your kettle, then one of fish; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and salt; repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water sufficient to cook with, or milk if you prefer. Cook one-half hour and turn over on your platter, disturbing as little as possible. Clams and eels the same way.
CLAM FRITTERS.--Twelve clams chopped or not, one pint milk, three eggs, add liquor from clams; salt and pepper, and flour enough for thin batter. Fry in hot lard. CLAM STEW.--Lay the clams on a gridiron over hot coals, taking them out of the shell as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast.
