A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.].

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    it is nice!)' cleaned ; or if of a size to bear it, scald it in the same ; then dry, and dress it. The fish must be put into the water while cold, and set to do very gently, or the outside will break before the inner part is done. Crimp fish should be put into boiling water; and when it boils up, pour a little cold water in, to check extreme heat, and simmer it a few minutes. The fish-plate on which it is done may be drawn up, to see if it be ready ; it will leave the bone when it is. —It should then be immediately taken out of the water, or it will be woolly. The fish-plate should be set cross- ways over the kettle, to keep hot for serving ; and a clean cloth cover the fish, to prevent its losing its colour. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if served plain.— Great attention should be paid to garnishing fish : use plenty of horse-radish, parsley, and lemon. When well done, and with very good sauce, fish is more attended to than almost any other dish. The liver and roe should be placed on the dish, so that the lady may see them, and help a part to every one. If fish is to be fried or broiled, it must be wrapt in a nice soft cloth after it is well cleaned and washed.— When perfectly dry, wet with an egg if for frying, and sprinkle the finest crumbs of bread over it; if done a second time with the egg and bread, the fish will look much better: then having a thick-bottomed frying-pan on the fire, with a large quantity of lard or dripping boiling-hot, plunge the fish into it, and let it fry raid- dlingly quick, till the colour is a fine brown yellow, and it is judged ready. If it is done enough before it has obtained a proper degree of colour, the cook should draw the pan to the side of the fire ; carefully take it up, and either place it on a large sieve turned upwards, and to be kept for that purpose only, or on the under