The Book of Household Management Part 30

[Ill.u.s.tration: THE LAMPREY.]

THE LAMPREY.--With the Romans, this fish occupied a respectable rank among the piscine tribes, and in Britain it has at various periods stood high in public favour. It was the cause of the death of Henry I. of England, who ate so much of them, that it brought on an attack of indigestion, which carried him off. It is an inhabitant of the sea, ascending rivers, princ.i.p.ally about the end of winter, and, after pa.s.sing a few months in fresh water, returning again to its oceanic residence. It is most in season in March, April, and May, but is, by some, regarded as an unwholesome food, although looked on by others as a great delicacy. They are dressed as eels.

FISH AND OYSTER PIE.

257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2 dozen oysters, pepper and salt to taste, bread crumbs sufficient for the quant.i.ty of fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley.

_Mode_.--Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted b.u.t.ter, or a little thin white sauce, and the oyster-liquor, and bake.

_Time_.--If made of cooked fish, 1/4 hour; if made of fresh fish and puff-paste, 3/4 hour.

_Average cost_, 1s. 6d.

_Seasonable_ from September to April.

_Note_.--A nice little dish may be made by flaking any cold fish, adding a few oysters, seasoning with pepper and salt, and covering with mashed potatoes; 1/4 hour will bake it.

FISH CAKE.

258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 f.a.ggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quant.i.ties of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs.

_Mode_.--Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley.

_Time_--1/2 hour, after the gravy is made.

BOILED FLOUNDERS.

259. INGREDIENTS.--Sufficient water to cover the flounders, salt in the proportion of 6 oz. to each gallon, a little vinegar.

_Mode_.--Pat on a kettle with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted b.u.t.ter, or parsley and b.u.t.ter.

_Time_.--After the water boils, 5 minutes.

_Average cost_, 3d. each.

_Seasonable_ from August to November.

[Ill.u.s.tration: FLOUNDERS.]

THE FLOUNDER.--This comes under the tribe usually denominated Flat-fish, and is generally held in the smallest estimation of any among them. It is an inhabitant of both the seas and the rivers, while it thrives in ponds. On the English coasts it is very abundant, and the London market consumes it in large quant.i.ties. It is considered easy of digestion, and the Thames flounder is esteemed a delicate fish.

FRIED FLOUNDERS.

260. INGREDIENTS.--Flounders, egg, and bread crumbs; boiling lard.

_Mode_.--Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and wipe them very dry, dip them into egg, and sprinkle over with bread crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley.

_Time_.--From 5 to 10 minutes, according to size.

_Average cost_, 3d. each.

_Seasonable_ from August to November.

_Sufficient_, 1 for each person.

GUDGEONS.

261. INGREDIENTS.--Egg and bread crumbs sufficient for the quant.i.ty of fish; hot lard.

_Mode_.--Do not sc.r.a.pe off the scales, but take out the gills and inside, and cleanse thoroughly; wipe them dry, flour and dip them into egg, and sprinkle over with bread crumbs. Fry of a nice brown.

_Time_.--3 or 4 minutes.

_Average cost_. Seldom bought.

_Seasonable_ from March to July.

_Sufficient_, 3 for each person.

[Ill.u.s.tration: THE GUDGEON.]

THE GUDGEON.--This is a fresh-water fish, belonging to the carp genus, and is found in placid streams and lakes. It was highly esteemed by the Greeks, and was, at the beginning of supper, served fried at Rome. It abounds both in France and Germany; and is both excellent and numerous in some of the rivers of England.

Its flesh is firm, well-flavoured, and easily digested.

GURNET, or GURNARD.

262. INGREDIENTS.--1 gurnet, 6 oz. of salt to each gallon of water.

_Mode_.--Cleanse the fish thoroughly, and cut off the fins; have ready some boiling water, with salt in the above proportion; put the fish in, and simmer very gently for 1/2 hour. Parsley and b.u.t.ter, or anchovy sauce, should be served with it.

_Time_.--1/2 hour.

_Average cost_. Seldom bought.

_Seasonable_ from October to March, but in perfection in October.

_Sufficient_, a middling sized one for 2 persons.

_Note_.--This fish is frequently stuffed with forcemeat and baked.

[Ill.u.s.tration: THE GURNET.]

THE GURNET.-"If I be not ashamed of my soldiers, I am a souced gurnet," says Falstaff; which shows that this fish has been long known in England. It is very common on the British coasts, and is an excellent fish as food.

BAKED HADDOCKS.