Fish
Baked Fish
Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill…
Baked Shad
Open and clean the fish, cut off head (or not as preferred) cut out the backbone from the head to within two inches of the tail, and fill…
Baked Salmon, Trout Or Pickerel
Clean thoroughly, wipe carefully, and lay in a dripping-pan with hot water enough to prevent scorching (a perforated tin sheet or rack…
Copfish A La Mode
Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well beaten, half tea-cup butter, salt and…
Boiled Fish
To boil a fish, fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in a well-floured cloth…
Boiled Codfish
Soak over night, put in a pan of cold water, and simmer two or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it…
Boiled Fresh Cod
Put the fish in fish-kettle (or tie up in cloth) in boiling water with some salt and scraped horse-radish, let simmer till done, place a…
Boiled Salt Mackerel
After freshening wrap in a cloth and simmer for fifteen minutes; it will be almost done as soon as the water reaches the boiling point…
Loiled White Fish
Dress the fish nicely, and cover in fish-kettle with boiling water seasoned well with salt; remove the scum as it rises, and simmer…
Broiled White Fish
Clean, split down the back, and let stand in salted water for several hours; wipe dry, and place on a well-greased gridiron over hot coals…
Brook Trout
Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not…
Codfish Balls
Soak codfish cut in pieces about an hour in lukewarm water, remove skin and bones, pick to small pieces, and return to stove in cold water…
Canned Salmon
The California canned salmon is nice served cold with any of the fish-sauces. For a breakfast dish, it may be heated, seasoned with salt…
Fish Chowder
The best fish for chowder are haddock and striped bass, although any kind of fresh fish may be used. Cut in pieces over an inch thick and…
Fried Fish
Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in…
Katy'S Codfish
Soak pieces of codfish several hours in cold water, or wash thoroughly, heat in oven and pick fine, and place in skillet with cold water…
Baked Herring
Soak salt herring over night, roll in flour and butter, and place in a dripping-pan with a very little water over them; season with…
Potted Fresh Fish
Let the fish lie in salt water for several hours; then for five pounds fish take three ounces salt, two of ground black pepper, two of…
Pan-Fish
Place in pan with heads together, and fill spaces with smaller fish; when ready to turn, put a plate over, drain off fat, invert pan, and…
Steamed Fish
Place tail of fish in its mouth and secure it, lay on a plate, pour over it a half pint of vinegar, seasoned with pepper and salt; let…
Stewed Fish
Cut a fish across in slices an inch and a half thick, and sprinkle with salt; boil two sliced onions until done, pour off water, season…
Turbot
Take a white fish, steam till tender, take out bones, and sprinkle with pepper and salt. For dressing, heat a pint of milk, and thicken…
Fish (When fresh the eyes of fish)
When fresh, the eyes of fish are full and bright, and the gills a fine clear red, the body stiff and the smell not unpleasant. Mackerel…