Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . in moderation. SARDINES. These are nice broiled. Do not break them in taking from thecan. Scrape ofP the skin carefully, and broil to a delicate brownbetween double wire broilers. Then put them in a hot dish andserve with lemon juice squeezed over them. They are also nice withorange juice. To serve sardines, the oil can be drained from them, and thenplace them on any small ornamental dish. Some peoi^le cover themwith fresh olive oil
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . in moderation. SARDINES. These are nice broiled. Do not break them in taking from thecan. Scrape ofP the skin carefully, and broil to a delicate brownbetween double wire broilers. Then put them in a hot dish andserve with lemon juice squeezed over them. They are also nice withorange juice. To serve sardines, the oil can be drained from them, and thenplace them on any small ornamental dish. Some peoi^le cover themwith fresh olive oil, and others do not, as tastes differ. They canbe garnished with parsley, pepper=grass or lettuce. Set a dish ofquartered lemons near them. SARDINES ON 3 eggs, 3 sardines, 3 slices ofbuttered toast. Bone the sardines and pound them in a mortar witha pinch of salt, a little pepper, and cayenne. Spread this paste onthe hot buttered toast. Heat \ pint of cream, and, when hot, addthe eggs well beaten with a Dover beater. Stir well until almostboiling; then pour it over the sardines and toast, and send to thetable. Sufficient for 3 persons. 76 FISH. Sardines belong to the same order as the herring. They abound in the Medi-terranean, and are also found in parts of the Atlantic. They appear in shoals, arecaught witl\ nets, and are salted, dried, soaked in boiling oil and put into boxesand covered with oil. A good many of the fish sold as sardines are really sprats,cured and preserved in the same way. A variety named anchovied sardines aresardines that have been cured in red wine. Sardines are very wholesome, and fur-nish an agreeable addition to the table. THE SCUPPAUG. The scup, or scuppaug, is very abundant in the eastern marketin some seasons. (1) Smallones are .best fried in the fryingpan. (2) Large ones can bebroiled, and a rich sauce servedwith them. The flesh is ratherdry, and flavorless. THE SCUPPAUG. SHAD. This fish is probably best broiled. The fish is apt to be
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
