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Other Recipes from Fish.Preliminary Remarks.Fish Fried In Oil. Escobeche. Fish Stewed White. Fish Stewed Brown. Water Souchy. Fillets Of Fish. Baked Haddock. Baked Mackarel With Vinegar. Fish Salad. Impanada. White Bait. A Dutch Fricandelle. Fish Fritters. Fish Omelet. Scalloped Fish. Roman Ragout Soubise Cutlets Breakfast Dish Of Beef Jugged Rabbits Devilled Meat Swiss Pates Veal Shape Roulades Of Beef Stewed Sweetbreads |
PRELIMINARY REMARKS(Fish.) - (The Jewish Manual)When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness. Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the gridiron made quite hot, and the bars buttered before the fish is put on it. Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan. Other RecipesPreliminary RemarksThe carving knife should be light, of middling size, and of a fine edge.Strength is less required than skill in the manner of using it; and to facilitate this, the butcher should be directed to divide the joints of the bones of all carcass joints of mutton, lamb, and veal, (such as neck, breast, and loin,) which then may easily be cut into thin slices, attached to the bones. If the whole of the meat belonging to each bone should be too thick, a small slice may be taken off between every two bones. The more fleshy joints (as fillets of veal, leg or saddle of mutton, and beef,) are to be helped in thin slices, neatly cut, and smooth. Observe to let the knife pass down to the bone in the mutton and beef joints. The dish should not be too far off the carver, as it gives an awkward appearance, and makes the task more difficult. Attention is to be paid to help every one to a part of such articles as are considered best. In helping fish, take care not to break the flakes, which in cod and very fresh salmon are large, and contribute much to the beauty of its appearance. A fish knife not being sharp, divides it best. Help a part of the roe, milt, or liver, to each person. The heads of carp, part of those of cod and salmon, sounds of cod, and fins of turbot, are likewise esteemed niceties, and are to be attended to accordingly. In cutting up any wild fowl, duck, goose, or turkey, for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more handsome pieces.
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