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Chicken or Salmon in Aspic.

Chicken or Salmon in Aspic. image

Lemon juice or vinegar
1 tablespoonful
hot water
1 cup; onion
1 slice
salt and pepper
Knox gelatine
1 tablespoonful
chicken or fish, 2 cups

Add lemon to hot water; heat, adding seasoning. Dissolve Knox gelatine in cold water and pour hot water over it. Strain and add fish, picked fine. Set on ice to cool. Garnish with parsley and lemon. This is nice made into individual molds.

Trout in Jelly (or other fish)

Trout in Jelly (or other fish) image

This is a beautiful supper dish, and may be arranged as follows: Turn the fish into rings, with tail in mouth. Prepare a seasoned water in which to boil the trout; the water should have a little vinegar and salt in it, and may be flavored with a shallot or a clove of garlic. When the water is cold, place the trout in, and boil them very gently, so as not hash or break them. When done, lift out and drain. Baste with fish jelly, for which a recipe is given elsewhere, coat after coat, as each coat hardens. Arrange neatly, and serve.

Fried Trout

Fried Trout image

They must, of course, be nicely cleaned and trimmed all round, but do not cut off their heads. Dredge them well with flour, and fry in a pan of boiling hot fat or oil. Turn them from side to side till they are nicely browned, and quite ready. Drain off all the fat before sending the fish to table; garnish with a few sprigs of parsley, and provide plain melted butter. If preferred, the trout can be larded with beaten egg, and be then dipped in bread-crumb. The frying will occupy from five to eight minutes, according to size. Very large trout can be cut in pieces.

Collared Eels

Collared Eels image

One large eel; pepper and salt to taste; two blades of mace, two cloves, a little allspice very finely pounded, six leaves of sage, and a small bunch of herbs minced very small.

Mode: Bone the eel and skin it; split it, and sprinkle it over with the ingredients, taking care that the spices are very finely pounded, and the herbs chopped very small. Roll it up and bind with a broad piece of tape, and boil it in water, mixed with a little salt and vinegar till tender. It may either be served whole or cut in slices; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it.

Fried Eels

Fried Eels image

After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry as directed for other fish, in hot lard or beef dripping, salted. They should be browned all over and thoroughly done.

Eels may be prepared in the same manner and broiled.

Fricaseed Eels

Fricaseed Eels image

After skinning, clearing, and cutting five or six eels in pieces of two inches in length, boil them in water nearly to cover them, until tender; then add a good-sized bit of butter, with a teaspoonful of wheat flour or rolled cracker, worked into it, and a little scalded and chopped parsley; add salt and pepper to taste, and a wine-glass of vinegar if liked; let them simmer for ten minutes and serve hot.

Boiled Eels

Boiled Eels image

Four small eels
sufficient water to cover them
a large bunch of parsley.

Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.

Salt Mackerel with Cream Sauce

Salt Mackerel with Cream Sauce image

Soak overnight in lukewarm water, changing this in the morning for ice-cold. Rub all the salt off, and wipe dry. Grease your gridiron with butter, and rub the fish on both sides with the same, melted. Then broil quickly over a clear fire, turning with a cake-turner so as not to break it. Lay upon a hot water dish, and cover until the sauce is ready.

Heat a small cup of milk to scalding. Stir into it a teaspoonful of corn-starch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt, and chopped parsley. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and let all stand, covered, over the hot water in the chafing dish. Put fresh boiling water under the dish before sending to table.

Fried Bass

Fried Bass image

Clean, wipe dry, inside and out, dredge with flour, and season with salt. Fry in hot butter, beef-dripping, or sweet lard. Half butter, half lard is a good mixture for frying fish. The moment the fish are done to a good brown, take them from the fat and drain in a hot colander. Garnish with parsley.

Boiled Bass

Boiled Bass image

Put enough water in the pot for the fish to swim in, easily. Add half a cup of vinegar, a teaspoonful of salt, an onion, a dozen black peppers, and a blade of mace. Sew up the fish in a piece of clean net, fitted to its shape. Heat slowly for the first half hour, then boil eight minutes, at least, to the pound, quite fast. Unwrap, and pour over it a cup of drawn butter, based upon the liquor in which the fish was boiled, with the juice of half a lemon stirred into it. Garnish with sliced lemon.