|
Classic
Cook Books
< last page | next page >
page 63
one-third, thicken with a spoonful of butter and two of flour; put it in a dish
with bits of bread fried in butter, and pour the gravy over it.
CHOWDER, A SEA DISH.
TAKE any kind of firm fish, cut it in pieces six inches long, sprinkle salt and
pepper over each piece, cover the bottom of a small Dutch oven with slices of
salt pork about half boiled, lay in the fish, strewing a little chopped onion
between; cover with crackers that have been soaked soft in milk, pour over it
two gills of white wine, and two of water; put on the top of the oven, and stew
it gently about an hour; take it out carefully, and lay it in a deep dish;
thicken the gravy with a little flour and a spoonful of butter, add some chopped
parsley, boil it a few minutes, and pour it over the fish--serve it up hot.
TO PICKLE STURGEON.
THE best sturgeons are the small ones, about four feet long without the head,
and the best part is the one near the tail. After the sturgeon is split through
the back bone, take a piece with the skin on, which is essential to its
appearance and goodness, cut off the gristle, scrape the skin well, wash it, and
salt it--let it lie twenty-four hours, wipe off the salt, roll it, and tie it
around with twine, put it on in a good deal of cold water, let it boil till you
can run a straw easily into the skin, take it up, pull off the large scales, and
when cold, put it in a pot, and cover it with one part vinegar, and two of salt
and water; keep it closely stopped, and when served, garnish with green fennel.
< last page | next page >
Classic
Cook Books
|
