File:The everyday cook and recipe book - containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads - also for making all (14781532762).jpg

Identifier: everydaycookreci00neil (find matches)
Title: The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmalades, etc., together with various miscellaneous recipes for preparation of food and attention to invalids, all carefully prepared and practically tested
Year: 1891 (1890s)
Authors: Neil, E
Subjects: Cookery Home economics Care of the sick cbk
Publisher: New York : J.S. Ogilvie
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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omato sauce, is very delicious. SALMON CUTLETS. Cut the slices one inch thick, and season them with pep-per and salt; butter a sheet of white paper, lay each slice ona separate piece, with their ends twisted; boil gently over aclear fire, and serve with anchovy or caper sauce. Whenhigher seasoning is required, add a few chopped herbs anda little spice. DRIED OR SMOKED SALMON. Cut the fish down the back, take out the entrails, and roe,scale it, and rub the outside and in with common salt, andhang it to drain for twenty-four hours. Pound three ounces of saltpetre, two ounces of coarse saltand two of coarse brown sugar; mix these well together, andrub the salmon over every part with it; then lay it on a largedish for two days; then rub it over with common salt, andin twenty-four hours it will be fit to dry. Wipe it well,stretch it open with two sticks, and hang it in a chimney,with a smothered wood fire, or in a smoke house, or in adry, cool place. Shad done in this manner are very fine.
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lo&s Eead and Shoulders FISH THE EVERYDAY COOK-BOOK. S7 BOILED COD. Lay the fish in cold water, a little salt, for half an hour.Wipe dry, and sew up in a linen cloth, coarse and cleanfitted to the shape of the piece of cod. Have but one foldover each part. Lay in the fish-kettle, cover with boilingwater, salted at discretion. Allow nearly an hour for apiece weighing four pounds. COD PIE. Any remains of cold cod, twelve ousters, sufficint meltedbutter to moisten it; mashed potatoes enough to fill up thedish. Mode: Flake the fish from the bone, and carefully takeaway all the skin. Lay it in a pie-dish, pour over the meltedbutter and oysters (or oyster sauce, if there is any left), andcover with mashed potatoes. Bake for half an hour, andsend to table of a nice brown color. DRIED CODFISH. - This should always be laid in soak at least one night be-fore it is wanted; then take off the skin and put it in plentyof cold water; boil it gently (skimming it meanwhile) forone hour, or tie it

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