Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 fish
- salt
- pepper
Directions
"Do not bring disagreeable things to the table in your con- versation any more than you would in your dishes." — Sel.
Fish. — In selecting fish, notice if the flesh is firm and hard, the eyes full and prominent, the fins stiff, and the gills red, as all these indications denote their being fresh.
In boiling fish, put it in boiling water, and simmer slowly. It will require one hour for a large one and about twenty minutes for a small one. Be careful to have boiling hot lard when you fry fish. First rub in salt and pepper and meal, then keep covered while frying, as you should do everything that is being fried.
Steamed Fish. — Put the fish in a steamer, with its tail in its mouth, the body in a circle ; put over a vessel of boiling water, and steam from twenty minutes to half -hour, according to size. When the meat easily separates from the bone it is done. Serve with drawn butter, salt and pepper.
Broiled Fish. — Having cleaned the fish thoroughly, wipe dry, and sprinkle with salt and pepper. Broil on a gridiron, over hot coals. When ready to serve, pour over the fish melted butter into which the juice of a lemon has been squeezed. Gar- nish the dish with sliced lemon. Fish to be broiled must be opened down the back. — Gulf City Cook Book.
Broiled Fish. — Clean fish nicely, split it wide open. Put a lump of butter or lard on the stove in a pan to get hot. Lay the fish in the pan, skin side down, sprinkle with pepper and salt and bits of butter. Put the pan in the upper part of the stove and cook it fifteen or twenty minutes. Large white perch, trout or flounders are nice this way, or Spanish mackerel. Garnish with sliced lemon. — Mrs. H. R. Lancaster.