40 COLD FISH.

The "Queen" cookery books. No.13. Fis... · S. Beaty-Pownall · 1903

Source: The "Queen" cookery books. No.13. Fish "part 2 - cold fish"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (14)

Salad

remains of any nice cold white fish, such as turbot, brill, dorey, sole, halibut, etc., removing all skin and bone ↝ Fish, whiting, NFS [Fish]
sufficient oil and vinegar, seasoned with salt and pepper, to reach halfway up the fish flakes ↝ Oil, safflower [Fats and Oils]
two or three cold cooked potatoes, sliced ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
some capers ↝ Capers, canned [Spices and Herbs]
some sliced or minced gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a slice or two of beetroot minced ↝ Beets, raw [Vegetables and Vegetable Products]
some fillets of anchovy ↝ Fish, anchovy [Fish]
rather thin mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
broken-up lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
sliced hard-boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
tiny pats or balls of anchovy butter ↝ Fish, anchovy [Fish]

(Mock Crab à la Wyvern)

any white fish as before into small flakes ↝ Fish, whiting, NFS [Fish]
salt and Nepal pepper ↝ Salt, table, iodized [Spices and Herbs]
1lb. of

Instructions (7)

Salad

Flake the remains of any nice cold white fish, such as turbot, brill, dorey, sole, halibut, etc., removing all skin and bone.
Lay these flakes in a deep dish and pour over them sufficient oil and vinegar, seasoned with salt and pepper, to reach halfway up the fish flakes, and leave it all to marinade in this for a couple of hours, turning it once or twice in the process.
When ready drain well, and pile the fish in the centre of a bowl, arranging tiny pats or balls of anchovy butter amongst it.
Slice two or three cold cooked potatoes, add to them some capers, some sliced or minced gherkins, a slice or two of beetroot minced, and some fillets of anchovy.
Toss these all in rather thin mayonnaise sauce, and pile the mixture, dome-fashion, over the fish, finally garnishing and surrounding it all with broken-up lettuce, etc., and sliced hard-boiled egg.
This is a dish that may, manifestly, be varied to taste.

(Mock Crab à la Wyvern)

Shred any white fish as before into small flakes with two forks, lay these shreds in a bowl, seasoning them well with salt and Nepal pepper;

Original Text · last edited 4 days ago

40 COLD FISH.
tomatoes in the centre, it is called Filets aux Concombres. (This is an especially good way of serving salmon, whether twice cooked or canned.)
— Salad.—Flake the remains of any nice cold white fish, such as turbot, brill, dorey, sole, halibut, etc., removing all skin and bone (cooks can save themselves much trouble, and improve the appearance of their salads, if they will remember to remove the bones and skin from any fish intended for subsequent reappearance as mayonnaise, etc., whilst it is still hot, as the flesh comes away much cleaner and entire than if flaked when absolutely cold); now lay these flakes in a deep dish and pour over them sufficient oil and vinegar, seasoned with salt and pepper, to reach halfway up the fish flakes, and leave it all to marinade in this for a couple of hours, turning it once or twice in the process. When ready drain well, and pile the fish in the centre of a bowl, arranging tiny pats or balls of anchovy butter amongst it; slice two or three cold cooked potatoes, add to them some capers, some sliced or minced gherkins, a slice or two of beetroot minced, and some fillets of anchovy, toss these all in rather thin mayonnaise sauce, and pile the mixture, dome-fashion, over the fish, finally garnishing and surrounding it all with broken-up lettuce, etc., and sliced hard-boiled egg. This is a dish that may, manifestly, be varied to taste.
— (Mock Crab à la Wyvern).—This excellent salad invented by the culinary writer whose name it bears, is said to have the merit of possessing all the flavour of a shellfish salad without its dyspeptic dangers. Anyway, hygienic or not, it is sufficiently good to justify its existence. Shred any white fish as before into small flakes with two forks, lay these shreds in a bowl, seasoning them well with salt and Nepal pepper; for 1lb. of

Notes

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