Directions for Keeping and Dressing dried Fish

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
fish types
soaking liquid
Instructions (3)
  1. Most kinds of fish, except stock-fish, are either salted or dried in the sun, as the most common way, or in preparing-kilns, and sometimes by the smoke of wood-fires in chimney-corners; and in either case, require being softened and wettened in proportion to their bulk, their nature, or dryness.
  2. The very dry sort, as bacaleo, cod-fish, or whiting, and such like, should be steeped in luke-warm milk and water, and the steeping kept as nearly as possible to an equal degree of heat.
  3. The largest fish should be steeped twelve hours; the small, as whitings, [should be steeped for a shorter duration, implied].
Original Text
Directions for Keeping and Dressing dried Fish. MOST kinds of fish, except stock-fish, are either salted or dried in the sun, as the most common way, or in preparing-kilns, and sometimes by the smoke of wood-fires in chimney-corners; and in either case, require being softened and wettened in proportion to their bulk, their nature, or dryness. The very dry sort, as bacaleo, cod-fish, or whiting, and such like, should be steeped in luke-warm milk and water, and the steeping kept as nearly as possible to an equal degree of heat. The largest fish should be steeped twelve hours; the small, as whitings,
Notes
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