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PostSubject: PERIOD FISH RECIPES   October 28th 2015, 9:53 pm


   Boiled Fish (colonies)

Take the nicer fish, more simply it should be prepared. A long , narrow fish skillet with a rack is the best to boil fish in, but even a deep frying pan and a cheesecloth sling, which lets you remove the fish from the water without breaking, will do. Start the fish in cold water, with salt and vinegar in it, or in cold court bouillon. Bring it slowly to a boil and simmer gently until just done, 8 to 10 minutes to the pound. Serve hot, with lemon wedges or a tart sauce.

Mrs.North,Home Cook Book,1721


   Fish Moultee (Rev. War & War of 1812)

Take any nice fish,(roll it in) egg, bread crumb and fry it with a little turmeric and butter, after cutting it to a nice fillet. Scrape half a fresh coconut, take the milk from it (or soak dried coconut a couple of hours in a little warm water, then use the water), cut some green gringer, green chilies in slices, boil them with the coconut milk and a little water. Add the fish and let stew until the sauce is slightly thickened. Send to the table with rice.

Col.John Johnson,N.England Gazzett,1782


   Fry Fish (Civil War) Pvt. S. B. Boyer, Union Army, Ohio, 1866

Fillets of fish may be rolled in corn meal, dredged in flour, dipped first in beaten egg and then in fine bread crumbs, or fried plain. Small fish or small pieces of fish may be dipped in batter and deep fried. For deep frying, the fat should be moderately hot; for sautéing, the pan should be hot but not smoking. Lay the fish in and fry it according to size and thickness, about 10 minutes per pound. Turn it only once. Serve it with slices of lemon.


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