34 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 (20)

For Sole Pickled, Cape Fashion

four large onions ↝ Onions, raw [Vegetables and Vegetable Products]
hot oil ↝ Oil, safflower [Fats and Oils]
1oz. of curry powder ↝ Spices, curry powder [Spices and Herbs]
two finely-minced chillies
a dessertspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
1oz. mango relish or chutney ↝ Mangos, raw [Fruits and Fruit Juices]
a little vinegar ↝ Vinegar [Mustard and other condiments]
two large, fresh, filleted soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
two more onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
another ounce of curry powder ↝ Spices, curry powder [Spices and Herbs]
a quart of good vinegar ↝ Vinegar [Mustard and other condiments]

For serving with cold fish

d'hôtel butter as you please ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
any cold sauce, such as mayonnaise, tartare, or mousseline glacée, to taste ↝ Mayonnaise, regular [Mayonnaise]

For plainly boiled sole, or sole stewed in milk

Gascony butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
anchovy cream ↝ Fish, anchovy [Fish]
lobster sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]

For Sturgeon

recipes given for pike ↝ Fish, pike, northern, raw [Finfish and Shellfish Products]

For small trout

seasoned watercress ↝ Watercress, raw [Vegetables and Vegetable Products]
any cold sauce to taste in a boat

Instructions (13)

Sole Pickled, Cape Fashion

Slice and fry four large onions in hot oil till browned.
Add 1oz. of curry powder, two finely-minced chillies, a dessertspoonful of salt, and 1oz. mango relish or chutney; stir this all to a paste, moistening it with a little vinegar.
Lay two large, fresh, filleted soles in a jar, packing these with alternate layers of the paste.
Cut two more onions into rings, and boil these with a little salt and another ounce of curry powder in a quart of good vinegar very gently and slowly till tender.
Pour all this over the soles and do not cover or cork down the jar till perfectly cold.

General Serving Suggestions for Cold Fish

Serve the fish when perfectly cold either plain, or with any cold sauce, such as mayonnaise, tartare, or mousseline glacée, to taste.
Plainly boiled sole, or sole stewed in milk, is very nice cold if the bone is treated in this way and the hollow filled up with Gascony butter, anchovy cream or lobster sauce being served in a boat with it.

Sturgeon

Sturgeon is very good if prepared either by the recipes given for pike or for salmon.
Only remember it is a very firm, not to say tough, fish, so prolonged and gentle simmering is needed to cook it properly.
Its flesh is so like veal that it may be served in many ways recommended for the latter, and is particularly good en galantine.

Trout

Trout, salmon or otherwise, is good cooked, if large, by any recipes suggested for salmon.
If small, the trout should be boiled or broiled, left till cold, and served plain with a garnish of seasoned watercress and any cold sauce to taste in a boat.
It may also be soused or pickled.

Original Text · last edited 4 days ago

34 COLD FISH.
d'hôtel butter as you please. Serve the fish when perfectly cold either plain, or with any cold sauce, such as mayonnaise, tartare, or mousseline glacée, to taste.
Plainly boiled sole, or sole stewed in milk, is very nice cold if the bone is treated in this way and the hollow filled up with Gascony butter, anchovy cream or lobster sauce being served in a boat with it.
Soles pickled, Cape fashion.—Slice and fry four large onions in hot oil till browned, then add 1oz. of curry powder, two finely-minced chillies, a dessertspoonful of salt, and 1oz. mango relish or chutney; stir this all to a paste, moistening it with a little vinegar. Now lay two large, fresh, filleted soles in a jar, packing these with alternate layers of the previous paste; cut two more onions into rings, and boil these with a little salt and another ounce of curry powder in a quart of good vinegar (less that used in moistening the curry and chutney paste) very gently and slowly till tender. Now pour all this over the soles and do not cover or cork down the jar till perfectly cold. This is fit for use in a few days, though it will keep for months. Specially nice for lunch.
Sturgeon is very good if prepared either by the recipes given for pike or for salmon. Only remember it is a very firm, not to say tough, fish, so prolonged and gentle simmering is needed to cook it properly. Its flesh is so like veal that it may be served in many ways recommended for the latter, and is particularly good en galantine.
Trout, salmon or otherwise, is good cooked, if large, by any recipes suggested for salmon. If small, the trout should be boiled or broiled, left till cold, and served plain with a garnish of seasoned watercress and any cold sauce to taste in a boat. It may also be soused or pickled.

Notes

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