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Classic
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page 57
piece of butter, and warm milk enough to make it quite soft. Put it into a
buttered dish, rub butter over the top, shake over a little sifted flour, and
bake about thirty minutes, and until a rich brown. Make a sauce of drawn butter,
with two hard-boiled eggs sliced, served in a gravy-boat.
CODFISH STEAK. (New England Style.)
Select a medium-sized fresh codfish, cut it in steaks cross-wise of the fish,
about an inch and a half thick; sprinkle a little salt over them, and let them
stand two hours. Cut into dice a pound of salt fat pork, fry out all the fat
from them and remove the crisp bits of pork; put the codfish steaks in a pan of
corn meal, dredge them with it, and when the pork fat is smoking hot, fry the
steaks in it to a dark-brown color on both sides. Squeeze over them a little
lemon juice, add a dash of freshly ground pepper, and serve with hot,
old-fashioned, well-buttered Johnny Cake.
SALMON CROQUETTES.
One pound of cooked salmon (about one and a half pints when chopped), one cup of
cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one
pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter
together, let the cream come to a boil, and stir in the flour and butter, salmon
and seasoning; boil one minute; stir in one well-beaten egg, and remove from the
fire; when cold make into croquettes; dip in beaten egg, roll in crumbs and fry.
Canned salmon can be used.
SHELL-FISH
STEWED WATER TURTLES, OR TERRAPINS.
Select the largest, thickest and fattest, the females being the best; they
should be alive when brought from market. Wash and put them alive into boiling
water, add a little salt, and boil them until thoroughly done, or from ten to
fifteen minutes, after which take off the shell, extract the meat, and remove
carefully the sand-bag and gall; also all the entrails; they are unfit to eat,
and are no longer used in cooking terrapins for the best tables. Cut the meat
into pieces, and put it into a stew-pan with its eggs, and sufficient fresh
butter to stew it well. Let it stew till quite hot throughout, keeping the pan
carefully
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