Over 250 Ways To Cook And Serve Fish And Other Productions Of The Sea
Shute & Merchant
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4 chapters
OVER 250 WAYS TO COOK AND SERVE Fish AND OTHER PRODUCTIONS OF THE SEA. A CHOICE COLLECTION OF RECEIPTS REPRESENTING THE LATEST AND MOST APPROVED METHODS OF Cooking
OVER 250 WAYS TO COOK AND SERVE Fish AND OTHER PRODUCTIONS OF THE SEA. A CHOICE COLLECTION OF RECEIPTS REPRESENTING THE LATEST AND MOST APPROVED METHODS OF Cooking
COMPLIMENTS OF Shute & Merchant , GLOUCESTER, MASS. SHUTE & MERCHANT’S ABSOLUTELY BONELESS BRANDS OF FISH. Packed in 1 to 40 lb. boxes. Diamond Wedge, Gold Wedge, Silver Wedge, Not-a-Choke, Wedge, Swan’s Down Tid Bits. Packed in 24 to 48 lb. boxes. Diamond Wedge , Cartons and Waffles, Eider Down , Waffles, S. & M. Waffles, Swan’s Down Waffles, Swan’s Down Tid Bit Waffles. And other Brands commonly called Boneless, too numerous to mention....
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INTRODUCTION.
INTRODUCTION.
“There are many fishes in the Sea,” in fact so many that it is possible to have a different kind served every day of the year, and still not exhaust the variety, but it is necessary to the attainment of this result to have the resources of a great city fish market at one’s command. Thanks to the skill of the trained cook there are an infinite number of ways in which the commoner sort of fish that are to be had everywhere, can be transformed into a great variety of dainty, yet simple and inexpens
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CARE IN THE COOKROOM. Importance of Selecting the Best in the Line of Food Supplies.
CARE IN THE COOKROOM. Importance of Selecting the Best in the Line of Food Supplies.
Housekeepers throughout the land are every day becoming better informed regarding the relative quality of articles of food offered in the markets, and the tradesman who does not cater to this growing knowledge will soon lose the patronage of his best customers. People of intelligence now demand the best in food products, and the essential features of superiority insisted upon are palatableness, purity and wholesomeness. These qualities must unite in order that the stamp of approval may be bestow
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GENERAL INSTRUCTIONS.
GENERAL INSTRUCTIONS.
To economize space and avoid much unnecessary repetition, we herewith append such directions for the treatment of fish preparatory to cooking as admit of general application. No. 1. When a Fish is Fresh. —When the gills of a fish are of a bright color, and the eyes appear full and clear, it is quite fresh; if the flesh seems hard and firm and rises quickly from pressure with the finger, its freshness is still farther assured. Although a fish that will not stand these tests may not be spoilt, its
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