Davis' sea food recipes / Frank E. Davis Fish Company.

  • Frank E. Davis Fish Company.
Date:
[between 1910 and 1919?]
Catalogue details

Licence: Public Domain Mark

Credit: Davis' sea food recipes / Frank E. Davis Fish Company. Source: Wellcome Collection.

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    of potato, one-fourth cup beets. Put a spoonful of the pork fat and scraps in fry pan. Press the hash firmly together and fry a good brown on each side. Serve pickles or Chili Sauce with it. FRIED CODFISH If well freshened, codfish may be cut into squares, dipped in egg and milk and rolled in cracker crumbs and satisfactorily fried as you would any fresh fish. CODFISH CHOWDER 3 One thin slice salt pork (about three inches square). Two thin slices onion. Cut these up in small pieces and cook together in a kettle (stir- ring constantly), until the fat is all extracted from the pork and the onion is well browned. Remove the pieces from the kettle using only the liquid fat. Add two small potatoes cut in small dice or slices, one and one-half cups of codfish freshened and cut in small pieces and cook with just enough water to keep it from burning until potatoes are tender. “Then add three cups of milk and season to taste. When milk reaches boiling point the chowder is ready to serve. With it serve crackers, either dry or soaked a minute in the hot chowder. The crackers called Pilot Bread are best. FISH OMELET If you have any scraps of fish left from the day before use them for your omelet. Beat the whites of three eggs stiff, add the yolks and beat a minute longer—add three tablespoonfuls milk. Season to taste. Have a small piece of butter melted in fry pan. Pour in omelet and cook slowly. When nearly done add the small bits of fish and fold gently together, or fish may be stirred into the omelet before cooking. Unless the fire is a very slow one it is sometimes better to put the fry pan in the oven for the finishing off that the omelet may not burn on the outside before it is firm. CODFISH FRITTERS To three well beaten eggs, add one cup of flaked and freshened fish; make this into a batter with one-half cup of flour, in which has been sifted one-half teaspoon of baking powder. Cook by dropping tablespoons of the mixture into hot fat. CODFISH STEW Pick three-fourths cup of codfish into small pieces. Cover with cold water. Bring to a boil, turn off water and add one pint milk. When hot, season with a little pepper and butter size of a walnut. Serve oyster crackers or dinner biscuit with this. CODFISH FLUFF CODFISH BALLS OR CAKES Put the Codfish Fluff in a strainer and freshen by allowing cold water to ‘run through it a minute or two. Squeeze the fish dry and measure. To
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