When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quant.i.ty of b.u.t.ter; boil up and pour over the chowder. Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.
CODFISH b.a.l.l.s.
Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them together in plenty of cold water and boil until the potatoes are thoroughly cooked; remove from the fire and drain off all the water. Mash them with the potato masher, add a piece of b.u.t.ter the size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk. Flour your hands and make into b.a.l.l.s or cakes. Put an ounce each of b.u.t.ter and lard into a frying pan; when hot, put in the b.a.l.l.s and fry a nice brown. Do not freshen the fish before boiling with the potatoes. Many cooks fry them in a quant.i.ty of lard similar to boiled doughnuts.
STEWED CODFISH. (Salt.)
Take a thick, white piece of salt codfish, lay it in cold water for a few minutes to soften it a little, enough to render it more easily to be picked up. Shred it in very small bits, put it over the fire in a stew pan with cold water; let it come to a boil, turn off this water carefully, and add a pint of milk to the fish, or more according to quant.i.ty. Set it over the fire again and let it boil slowly about three minutes, now add a good-sized piece of b.u.t.ter, a shake of pepper and a thickening of a tablespoonful of flour in enough cold milk to make a cream. Stew five minutes longer, and just before serving stir in two well-beaten eggs. The eggs are an addition that could be dispensed with, however, as it is very good without them. An excellent breakfast dish.
CODFISH A LA MODE.
Pick up a teacupful of salt codfish very fine and freshen--the desiccated is nice to use; two cups mashed potatoes, one pint cream or milk, two well-beaten eggs, half a cup b.u.t.ter, salt and pepper; mix; bake in an earthen baking dish from twenty to twenty-five minutes; serve in the same dish, placed on a small platter, covered with a fine napkin.
BOILED FRESH COD.
Sew up the piece of fish in thin cloth, fitted to shape; boil in salted water (boiling from the first), allowing about fifteen minutes to the pound. Carefully unwrap and pour over it warm oyster sauce. A whole one boiled the same.
_Hotel Brighton._
SCALLOPED FISH.
Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones.
Take a pint of milk in a suitable dish and place it in a saucepan of boiling water; put into it a few slices of onion cut very fine, a sprig of parsley minced fine, add a piece of b.u.t.ter as large as an egg, a pinch of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of cornstarch, or flour, rubbed in a little cold milk; let all boil up and remove from the fire. Take a dish you wish to serve it in, b.u.t.ter the sides and bottom. Put first a layer of the minced fish, then a layer of the cream, then sprinkle over that some cracker or bread crumbs, then a layer of fish again, and so on until the dish is full; spread cracker or bread crumbs last on the top to prevent the milk from scorching.
This is a very good way to use up cold fish, making a nice breakfast dish, or a side dish for dinner.
FISH FRITTERS.
Take a piece of salt codfish, pick it up very fine, put it into a saucepan, with plenty of _cold_ water; bring it to a boil, turn off the water, and add another of cold water; let this boil with the fish about fifteen minutes, very slowly; strain off this water, making the fish quite dry, and set aside to cool. In the meantime, stir up a batter of a pint of milk, four eggs, a pinch of salt, one large teaspoonful of baking powder in flour, enough to make thicker than batter cakes. Stir in the fish and fry like any fritters. Very fine accompaniment to a good breakfast.
BOILED SALT CODFISH. (New England Style.)
Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and cover again with cold water; let it stand about four hours and simmer, not boil; put the fish on a platter, then cover with a drawn-b.u.t.ter gravy and serve.
Many cooks prefer soaking the fish over night.
BOILED CODFISH AND OYSTER SAUCE.
Lay the fish in cold, salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with flour; sew up the edges in such a manner as to envelop the fish entirely, yet have but _one_ thickness of cloth over any part. Put the fish into boiling water slightly salted; add a few whole cloves and peppers and a bit of lemon peel; pull gently on the fins, and when they come out easily the fish is done. Arrange neatly on a folded napkin, garnish and serve with oyster sauce. Take six oysters to every pound of fish and scald (blanch) them in a half-pint of hot oyster liquor; take out the oysters and add to the liquor, salt, pepper, a bit of mace and an ounce of b.u.t.ter; whip into it a gill of milk containing half of a teaspoonful of flour. Simmer a moment; add the oysters, and send to table in a sauce boat. Egg sauce is good with this fish.
BAKED CODFISH.
If salt fish, soak, boil and pick the fish, the same as for fish-b.a.l.l.s. Add an equal quant.i.ty of mashed potatoes, or cold, boiled, chopped potatoes, a large piece of b.u.t.ter, and warm milk enough to make it quite soft. Put it into a b.u.t.tered dish, rub b.u.t.ter over the top, shake over a little sifted flour, and bake about thirty minutes, and until a rich brown. Make a sauce of drawn b.u.t.ter, 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 crosswise 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-b.u.t.tered Johnny Cake.
SALMON CROQUETTES.
One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of b.u.t.ter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and b.u.t.ter together, let the cream come to a boil, and stir in the flour and b.u.t.ter, 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.
Sh.e.l.l-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 sh.e.l.l, 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 stewpan with its eggs, and sufficient fresh b.u.t.ter to stew it well. Let it stew till quite hot throughout, keeping the pan carefully covered, that none of the flavor may escape, but shake it over the fire while stewing. In another pan make a sauce of beaten yolk of egg, highly flavored with Madeira or sherry, and powdered nutmeg and mace, a gill of currant jelly, a pinch of cayenne pepper, and salt to taste, enriched with a large lump of fresh b.u.t.ter. Stir this sauce well over the fire, and when it has almost come to a boil take it off. Send the terrapins to the table hot in a covered dish, and the sauce separately in a sauce tureen, to be used by those who like it, and omitted by those who prefer the genuine flavor of the terrapins when simply stewed with b.u.t.ter. This is now the usual mode of dressing terrapins in Maryland, Virginia, and many other parts of the South, and will be found superior to any other. If there are no eggs in the terrapin, "egg b.a.l.l.s" may be subst.i.tuted. (See recipe.)
STEWED TERRAPIN, WITH CREAM.
Place in a saucepan, two heaping tablespoonfuls of b.u.t.ter and one of dry flour; stir it over the fire until it bubbles; then gradually stir in a pint of cream, a teaspoonful of salt, a quarter of a teaspoonful of white pepper, the same of grated nutmeg, and a very small pinch of cayenne. Next, put in a pint of terrapin meat and stir all until it is scalding hot. Move the saucepan to the back part of the stove or range, where the contents will keep hot but not boil; then stir in four well-beaten yolks of eggs; do not allow the terrapin to boil after adding the eggs, but pour it immediately into a tureen containing a gill of good Madeira and a tablespoonful of lemon juice.
Serve hot.
STEWED TERRAPIN.
Plunge the terrapins alive into boiling water, and let them remain until the sides and lower sh.e.l.l begin to crack--this will take less than an hour; then remove them and let them get cold; take off the sh.e.l.l and outer skin, being careful to save all the blood possible in opening them. If there are eggs in them put them aside in a dish; take all the inside out, and be very careful not to break the gall, which must be immediately removed or it will make the rest bitter. It lies within the liver. Then cut up the liver and all the rest of the terrapin into small pieces, adding the blood and juice that have flowed out in cutting up; add half a pint of water; sprinkle a little flour over them as you place them in the stewpan; let them stew slowly ten minutes, adding salt, black and cayenne pepper, and a very small blade of mace; then add a gill of the best brandy and half a pint of the very best sherry wine; let it simmer over a slow fire very gently.
About ten minutes or so, before you are ready to dish them, add half a pint of rich cream, and half a pound of sweet b.u.t.ter, with flour, to prevent boiling; two or three minutes before taking them off the fire peel the eggs carefully and throw them in whole. If there should be no eggs use the yolks of hens" eggs, hard boiled. This recipe is for four terrapins.
_Rennert"s Hotel, Baltimore._
[Ill.u.s.tration: BASTING THE TURKEY.]
OILED LOBSTER.
Put a handful of salt into a large kettle or pot of boiling water.
When the water boils very hard put in the lobster, having first brushed it and tied the claws together with a bit of twine. Keep it boiling from twenty minutes to half an hour, in proportion to its size. If boiled too long the meat will be hard and stringy. When it is done take it out, lay it on its claws to drain, and then wipe it dry.
It is scarcely necessary to mention that the head of a lobster and what are called the lady fingers are not to be eaten.
Very large lobsters are not the best, the meat being coa.r.s.e and tough.
The male is best for boiling; the flesh is firmer and the sh.e.l.l a brighter red. It may readily be distinguished from the female; the tail is narrower, and the two uppermost fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader.