How to Cook Fish

by Olive Green

Show Excerpt nd add a teaspoonful of tarragon vinegar. BEARNAISE SAUCE--III Beat the yolks of two eggs very light [Page 17] and put into a double-boiler. Add gradually three tablespoonfuls of olive-oil, then the same quantity of boiling water, then one tablespoonful of lemon-juice. Season with salt and cayenne and serve immediately. QUICK BEARNAISE SAUCE Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar. BÉCHAMEL SAUCE Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg. BOMBAY SAUCE Season Drawn-Butter Sauce highly with chopped pickle, curry powder, and tarragon vinegar. BORDELAISE SAUCE Fry in butter a tablespoonful o

560 pages, Paperback

First published January 1, 1908

Reviews

[Susan Molloy · Rating 4 out of 5]

🖍️ Who knew there were so many, many ways to cook fish? And if all these recipes are not enough, the publisher added a lot of blank pages at the end for the erstwhile housewife to write in her own. It was fun reading these recipes; some were familiar, some were barf-worthy, some were curiosities. The recipe for halibut took me back to my childhood when Fridays, vigils, and Embertides, et al were always meatless:

BROILED HALIBUT—Sprinkle halibut steaks with salt, rub thoroughly with melted butter and broil until brown. Garnish with lemon and parsley.

The list of seasonal fish was interesting, and I do remember when some fish were only available at certain times.

📕 Published in 1908.

🖋️ About Myrtle Reed: Born in Norwood Park, Illinois September 27, 1874. She passed away at her apartment 5120 N. Kenmore, Chicago August 17, 1911 and was buried at Graceland Cemetery. An extensive article in Chicago Magazine by Dan Carlinsky gives much more information on the life, work, and death of Reed, which can be read here in “HELL IN PARADISE FLAT.” 🪦Some more information about Reed can also be found on this link at Find a Grave.

જ⁀➴🔵 The e-book version can be found at Internet Archive.
જ⁀➴🟢The e-book version can be found on the Project Gutenberg website.
🟣 Kindle.
✴︎⋆✴︎⋆✴︎⋆✴︎

🔹Seasonal fish at the turn of the century:
Bass—All the year.
Blackfish—April 1 to November 1.
Bluefish—May 1 to November 1.
Butterfish—October 1 to May 1.
Carp—July 15 to November 1.
Codfish—All the year.
Eels—All the year.
Flounder—All the year.
Haddock—All the year.
Halibut—All the year.
Herring—October 1 to May 1.
Kingfish—May 1 to November 1.
Mackerel—April 1 to October 1.
Mullet—June 1 to November 1.
Perch—September 1 to June 1.
Pickerel—June 1 to January 1.
Pike—June 1 to January 1.
Pompano—May 1 to August 1 and November 15 to January 1.
Red Snapper—October 1 to April 1.
Salmon—All the year.
Salmon Trout—October 1 to April 1.
Shad—January 1 to June 1.
Sheepshead—June 15 to November 15.
Skate—September 1 to July 1.
Smelts—August 15 to April 15.
Sole—November 1 to May 1.
Sturgeon—June 1 to October 15.
Trout—April 1 to September 1.
Turbot—January 1 to July 15.
Weakfish—May 15 to October 15.
Whitebait—May 1 to April 1.
Whitefish—November 1 to March 1.
Salt, smoked, and canned fish are never out of season.