. The Century cook book : with a new supplement of one hundred receipts of especial excellence. riSH PKEPAEED TO BOIL IN UPRIGHT POSITION. (SEE PAGE 114.). WAIEK-CRESS, AND LEMON, FISH COUBT BOUILLON Court bouillon is used for boiling fresh-water fish or otherswhich are without much flavor. It may be prepared before-hand, and used several times, or the vegetables may be addedat the time the fish is boiled. Pry in 1 tablespoonful of Then add 2 quarts of hot water, butter, 1 cup of vinegar or wine, 1 chopped carrot, 3 peppercorns, 1 chopped onion, 3 cloves, 1 stalk of celery. 1 bay-leaf, 1 teasp
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. riSH PKEPAEED TO BOIL IN UPRIGHT POSITION. (SEE PAGE 114.). WAIEK-CRESS, AND LEMON, FISH COUBT BOUILLON Court bouillon is used for boiling fresh-water fish or otherswhich are without much flavor. It may be prepared before-hand, and used several times, or the vegetables may be addedat the time the fish is boiled. Pry in 1 tablespoonful of Then add 2 quarts of hot water, butter, 1 cup of vinegar or wine, 1 chopped carrot, 3 peppercorns, 1 chopped onion, 3 cloves, 1 stalk of celery. 1 bay-leaf, 1 teaspoonful of salt. BAEEB FISH After the fish is carefully washed and dried, put in the stuffing,and sew up the opening with a trussing needle; then cut threegashes in each side of the fish, and lay a lardoon of salt pork ineach cut. Next, run a trussing needle, holding a double whitecotton cord, through the head, the middle of the body, and thetail. Draw the fish into the shape of the letter S, and tie thecord firmly. In order to cook evenly, it is better to have thefish upright, and by trussing as directed it will hold that posi-tion. Dredge the fish
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