by Barkham Burroughs
Available in 217 free installments
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SALMON, TO BOIL.--Clean it carefully, boil it gently with salt and a little horse radish; take it out of the water as soon as done. Let the water be warm if the fish be split. If underdone it is very unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel and butter.
SALMON, TO MARINATE.--Cut the salmon in slices; take off the skin and take out the middle bone; cut each slice asunder; put into a saucepan and season with salt, pepper, 6 cloves, a sliced onion, some whole chives, a little sweet basil, parsley, and a bay leaf; then squeeze in the juice of three lemons, or use vinegar. Let the salmon lie in the marinate for two hours; take it out; dry with a cloth; dredge with flour, and fry brown in clarified butter; then lay a clean napkin in a dish; lay the slices upon it; garnish with fried parsley.
SALT COD, TO DRESS.--Soak the cod all night in 2 parts water, and one part vinegar. Boil; and break into flakes on the dish; pour over it boiled parsnips, beaten in a mortar, and then boil up with cream, and a large piece of butter rolled in a bit of flour. It may be served with egg-sauce instead of parsnip, or boiled and served without flaking with the usual sauce.
All Salt Fish may be done in a similar way. Pour egg-sauce over it, or parsnips, boiled and beaten fine with butter and cream.
HOW TO BOIL STURGEON--Water, 2 quarts; vinegar, 1 pint; a stick of horseradish; a little lemon-peel, salt, pepper, a bay leaf. In this boil the fish; when the fish is ready to leave the bones, take it up; melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimps, good mushroom ketchup, and lemon juice; when it boils, put in the dish; serve with the sauce; garnish with fried oysters, horseradish and lemon.
HOW TO BROIL STURGEON.--Cut slices, rub beaten eggs over them, and sprinkle them with crumbs of bread, parsley, pepper and salt; wrap them in white paper, and broil gently. Use for sauce, butter, anchovy and soy.
HOW TO DRESS FRESH STURGEON.--Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt; fold them in paper, and broil gently. Sauce; butter, anchovy and soy.
HOW TO ROAST STURGEON.--Put a piece of butter, rolled in flour, into a stewpan with four cloves, a bunch of sweet herbs, two onions, some pepper and salt, half a pint of water and a glass of vinegar. Set it over the fire till hot; then let it become lukewarm, and steep the fish in it an hour or two. Butter a paper well, tie it round, and roast it without letting the spit run through. Serve with sorrel and anchovy sauce.
TROUT, A-LA-GENEVOISE--Clean the fish well; put it into the stewpan, adding half champagne and half sherry wine. Season it with pepper, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in it a crust of French bread; set it on a quick fire. When done take the bread out, bruise it and thicken the sauce: add flour and a little butter, and boil it up. Lay the fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread.
HOW TO BROIL TROUT--Wash, dry, tie it, to cause it to keep its shape; melt butter, add salt, and cover the trout with it. Broil it gradually in a Dutch oven, or in a common oven. Cut an anchovy small, and chop some capers. Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar. Pour it over the trout and serve it hot.
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HOW TO CHOOSE AND COOK GAME
HOW TO CHOOSE DUCKS--A young duck should have supple feet, breast and belly hard and thick. A tame duck has dusky yellow feet. They should be picked dry, and ducklings scalded.
HOW TO ROAST DUCKS.--Carefully pick, and clean the inside. Boil two or three onions in two waters; chop them very small. Mix the onions with about half the quantity of sage leaves, bread crumbs finely powdered, a spoonful of salt, and a little cayenne paper; beat up the yolk of an egg, and rub the stuffing well together. With a brisk fire roast about 35 minutes. Serve with gravy sauce.
