A French recipe
From Cassell's new universal cookery book (1894).
A historical recipe
Cassell's new universal cookery book, by Lizzie Heritage and University of Leeds. Library (1894).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Required: half a scoro of the freshest fish obtainable ;
- four ounces of salt, warm and in fine powder;
- a large onion, half a dozen cloves, the same of allspice berries, a teaspoonful of black peppercorns, a blade of mace, two bay leaves, and a capsicum, minced.
- First take away heads and entrails, leaving the roes ;
- split them open, wipe, and strew the salt evenly over them on a dish ;
- leave them for twenty -four hours, turning them once.
- Then drain them, fold them together, and put them in an enamelled stewpan, with equal measures of cold water and French vinegar to just cover them;
- slice the onion, add it and all the rest ;
- bring gently to the boil, and cook for three minutes.
- Take them from tho fire, and when cool, turn all into a dry, earthen jar, with tho liquor, &c.
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- when quite cold, cover, and set in a cool place.
- They will keep very well, and furnish material for some of the most dainty little savouries at a merely nominal cost ;
- for which see Savouries.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander