Lemon Stewed Fish With Fish Balls

~LEMON STEWED FISH WITH FISH BALLS~

Original Text:

(For Stewed Fish:) "Have washed and scraped clean the nape or head and shoulders of halibut, or any good firm fish; cut it up small and lay it in a stewpan, with one pint of water and three or four good sized onions, fried in oil a light brown; put them on top of the fish with some cayenne pepper, a little ground mace, and a teaspoon of ground ginger, with two tablespoons of salt; let it all stew gently until it is done; if there should be too much gravy on it before adding the sauce, take it off; prepare two eggs and six good sized lemons, squeezed and strained; then take some of the gravy from the fish, while it is boiling, add it to the lemon, with the two eggs well beaten, and a tablespoon of flour; mix smoothly with some chopped parsley; when all is well mixed, put it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn; when it is sufficiently cooked, let it stand for an hour, and dish it up. Garnish with slices of lemon and parsley. To be eaten cold. Fish balls are made with it, as in the recipe for fish balls."

(For Fish Balls:) "Take some fish, clear from the bone, and chop it up with some cod liver and bread crumbs, grate with parsley, ginger, pepper, a little mace and salt, and a beaten egg; mix all the ingredients together and stew with your fish, not too stiff, with bread crumbs; be sure to beat your eggs first, as it will bind the articles together"

Translation & Modern Redaction:

For Lemon Stewed Fish:

• 1 1/2 - 2 Pounds of Salmon Filet
• 2 Cups Water (*Fish or Seafood Stock may be substituted)
• 3 Onions, (Medium Sized) Sliced
• 2 Tbs. Olive Oil
• 1/2 Tbs. Cayenne Pepper
• 1/4 tsp. Mace
• 1 tsp. Ginger
• 2 Tbs. Salt
• 2 Eggs, beaten
• 6 Lemons, Squeezed and Strained
• 1 Tbs. Flour
• 2 Tbs. Parsley, Chopped

Take the fish filet, rinsing thoroughly, removing any additional skin or bones. Cut into smaller pieces and lay into a stew pan or small Dutch oven. In a frying pan, combine olive oil and sliced onions, frying to a light brown. Lay browned onions over fish, topping with the water (or fish stock), adding cayenne pepper, mace, ginger, and salt. Bring to a slow boil for 10 minutes. Remove from pot and serve cold. Garnish with fresh parsley, lemon slices, and lemon sauce. Serve cold.

For Sauce: Beat 2 eggs and leave aside. Squeeze and strain the juice of 6 lemons, adding the parsley. Remove 2 cups of stock into a sauce pan, adding lemon juice, parsley, and quickly mix in beaten eggs. Thicken with flour. Whisk together until fully blended and smooth. Use a hand mixer to clarify if needed. Serve over fish or on the side.

For Fish Balls:

• 2 Pounds of Whitefish, chopped
• 1 Cup Breadcrumbs (unseasoned)
• 1/2 Cup Parsley, chopped
• 1/2 tsp. Ginger
• 1/2 tsp. Black Pepper
• 1/4 tsp. Mace
• 1/4 tsp. Salt
• 1 Egg, beaten
• 1 1/2 Cups Bread Crumbs
• 3 Eggs, beaten

Take Whitefish filets and chop fine. Add 1 cup of breadcrumbs, parsley, ginger, black pepper, salt, and mace. Mix in 1 beaten egg, mixing until fish can be formed into balls firmly. Roll in bread crumbs, dip in eggs, and add to stewing fish liquid. Can also be boiled in hot water or fish stock instead if serving separately.

Notes:

The stewed fish in this recipe is extremely tender and delicious. A little less salt would be beneficial, as the sauce suggested is very, VERY tart. Fewer lemons used in the sauce could make for a less tart sauce.

The fish balls are EXCELLENT! Definitely would serve again.

Entree Fish

~ ENTREE FISH ~

Original Text:

"Chop fine four whitefish, and rub them through a fine wire seive, put this in a mortar with a quarter of a pound of fresh butter, an equal quantity of bread crumbs, pound these until well mixed; season with pepper, salt and nutmeg, add three yolks of eggs, beating all for five minutes, then add two whole eggs, mix all well together; then take up in a basin, add a spoonful of cream and the juice of a lemon, next shake some flour on a clean board or slab, divide the ingredients into twelve equal parts, roll these, with the hand dipped in flour, in small oval shapes, dip in beaten eggs and place them in a frying pan with butter; when fried sufficiently dish them close together, fill the centre with cooked mushrooms or truffles, pour round some sauce of lemon and egg, and the gravy made from the bones of the fish; any kind of good fish can be cooked the same way."

Translation & Modern Redaction:

• 8 Lbs. of Ground Whitefish
• 8 Tbs. Butter (1 stick)
• 1/2 Cup Bread Crumbs (seasoned or unseasoned)
• 1/2 Tsp. Black Pepper
• 1/2 Tsp. Salt
• 1/2 Tsp. Nutmeg
• 3 Egg Yolks
• Two Eggs
• 1 Tbs. Cream
• Juice of 1 Lemon
• 2 Cups Flour

For Frying:

• 8 Tbs. Butter (1 Stick)

Clean, bone, skin, and filet 8 pounds of whitefish. Using a large wire sieve, rub the chopped whitefish through until fine. Mix together with 8 Tbs. (1 stick) of butter & 1/2 cup bread crumbs. Add pepper, salt, and nutmeg, mixing together after each addition. Mix in 3 egg yokes and mix for 5 minutes. Add 2 eggs and mix in cream and lemon juice.

Flour a cutting board or work surface with a portion of the flour above. In a bowl, scramble 4 eggs for dipping the fish cakes. In a frying pan, melt half a stick of butter to fry the fish cakes.

Spoon out the fish mixture onto the floured board, and roll into oval cake shapes. Dip floured cakes in the egg mixture, and place in the hot frying pan. Allow to fry for 2-3 minutes per side, turning twice to ensure thorough cooking. Once golden brown, and slightly raised, remove from pan. Serve hot and garnished with fresh slices or wedges of lemon.

Notes:

Extremely tasty fish cakes! The nutmeg flavoring is a nice addition, and served with a lemon caper or Hollandaise sauce is a perfect addition. Original recipe states that any kind of fish could be cooked in this way, but slightly less firm fish are easier to work with. Suggestion: Whitefish, pike, orange roughy, or mahi mahi. A little lemon pepper or ground horseradish introduced with the spices would be nice additions.

To Broil Fish

~ TO BROIL FISH ~

Original Text:

"Broiled fish must be seasoned with pepper and salt; then floured and put on a gridiron that is very clean, which when hot, must be greased with a little butter, if for breakfast, or with oil for dinner, to prevent the fish from sticking. It must be broiled on a very clear fire, that it may not taste smoky, and not to near that it may be scorched. If the fire is smoky, throw some salt on it, and it will get clear."

Translation & Modern Redaction:

• 1 1/2 - 3 Lbs. Salmon Filet
• Salt & Pepper to taste
• 1/2 Cup Flour
• 2 Tbs. Butter or Olive Oil

Take a decent sized filet of Salmon, removing any remaining bones or skin to provide a clean filet for coating. Dust both sides with salt and pepper to personal taste. On a floured cutting board or work surface, spread 1/4 cup of flour to coat bottom of filet, reserving the additional 1/4 cup for the top side. When coated, set aside for cooking.

Grease a foil lined baking sheet with 2 Tbs. of softened butter or olive oil and place coated filet. For ovens with a broiler setting, pre-set on the low setting. Cook for 5-7 minutes, removing from broiler to turn over to the other side, returning to broiler for an additional 5-7 minutes. Remove second time to turn back to original side, returning to broiler for 3-4 minutes to finish cooking.

Notes:

This recipe for broiled fish was very delightful, and easy to prepare. In the event that a broiler setting is unavailable, this can also be made in a toaster oven on a lower range heat for a few minutes longer than suggested. Grilling, as discribed in the original text on a grid iron, is also an option.

To Fry Fish

~ TO FRY FISH~

Original Text:

"If fish is to be fried or broiled, it must be wrapped in a nice soft cloth, after it is well washed. When perfectly dry, place some sweet olive oil in a frying pan, and be sure to observe that it must boil; and put a small piece of stale bread in the pan before the fish is put in, beat up some eggs, to three pounds of fish two eggs will sufficem and a quarter pint of oil and some flout in a plate, then dip the fish in the flour smoothly and then in the egg, then put it into the boiling oil and let it fry quickly on one side, and turn it over to cook on the other side, and then turn it a third time on the other side to finish; take it out carefully with a fish slice, and place it on a dish to remain two or three hours; then change your fish on another dish for the table, to be garnished with fresh parsley around the dish. The same oil, with a little fresh added will do again. Butter gives a bad color and not so good a flavor. For those who will allow the expense oil is by far the cheapest, as it takes the smallest amount, used with care."

Translation & Modern Redaction:

Ingredients:

• 3 Lb. Filet of Salmon


• 1/4 Cup Olive Oil


• 2 Eggs, Beaten


• 1 1/2 Cups Flour


• 1/2 Cup Oil


• 1 Bunch Fresh Parsley (optional)


• 3-4 Slices or Wedges of Lemon (optional)

Take a 3 pound filet of salmon and was clean, removing any bones or skin to ensure a clean, coatable filet. Prepare a frying pn with the 1/4 cup of oil, heating until the oil nearly bubbles on the pan bottom surface. Take the additional 1/2 cup of oil and begin brushing the filet completely until all oil is absorbed or used.

In a bowl, crack and beat eggs until completely blended. Flour a cutting board or work surface with a portion of the flour, reserving the remainder for the filet. Coat both sides of the filet with remaining flour. Dip both sides of filet into the eggs, and immediately place in the frying pan. Allow 3-4 minutes per side, carefully flipping until both sides are a crisp, golden brown. Remove from pan and serve hot or cold. Garnish with fresh parsley sprigs and slices or wedges of lemon.

NOTES:

This threw together fairly easily, however, it would certainly benefit from additional seasoning added when rubbing down the filet with oil, or possibly even added with the flour coating. Suggested

Taking to Table: Part 3 - Dinner ~ Third Remove

TAKING TO TABLE: Part 3 - Dinner ~ Third Remove

Dinner ~ Third Remove

From the Text:

"The Third Course:
Consists of confectionary, delicate vegetables dressed in the French style, puddings, creams, jellies, etc. When there are only two courses, the first generally consists of soups and fish, removed by boiled poultry, smoked beef tongue, stews, roasts, ragouts, curries, or made dishes generally, with vegetables. The second consists of roasted poultry at the top and bottom of the table, with dressed vegetables, macaroni, jellies, water ices, creams, preserves, fruit, pastry, and general confectionery, salads, etc. It is generally contrived to give as great a variety as possible, in their dinners. Thus, a jelly, a compote, an ornamental cake, a dish of preserved fruit, fritters, a blanc mange, a pudding, celery, etc.

The side and corner dishes, usually put on for dessert, consists of compotes in glass dishes, frosted fruit, served on small glass dishes; preserved and dried fruit in small glass dishes, surrounded with leaves or moss, olives, or wafer biscuits, brandy scrolls in the centre. Dishes may consist of a Savoy, or an ornamental cake, on an elevated stand; a group of wax fruit, surrounded with moss; a melon or pineapple, grapes, or a vase of flowers.”

TRANSLATION:

For Third Remove:

Confectionery:

* Staged similarly to sides in Second Remove. Principal dishes are to be placed at head and foot of table.

* Smaller plates, dessert forks or spoons are to be set out with this course.
* Corner dishes are to be set accordingly to each corner of the table with their corresponding serving utensils.
* Grouped selections for this remove may be served on a multi-tier serving item (Savoy) or tray.

* Cakes, puddings, or larger items are to be served on an elevated stand.

DIAGRAM: Dinner Service - Third Remove



PHOTOGRAPHS: Dinner Service ~ Third Remove

Images 1 & 2: Overall Views From Foot & Head of Table

Image 3: Place Setting - With Sherry & Water Glasses

Taking to Table: Part 3 - Dinner ~ Second Remove

Taking to Table: Part 3 - Dinner ~Second Remove

Dinner ~ Second Remove:

From the Text:

"The Second Course:

When there are three, consists of roasts and stews, for the top and bottom. Turkeys or fowls and smoked beef, garnished tongue or fricandeau, for the side, with small made dishes for the corners, served in covered dishes, as curries, ragouts, fricassees, stews, etc.

When there are two roasts, one should be white and the other brown. Removes are generally upon large dishes, for, as they supply the place of the fish and soups, they constitute the principal part of the dinner.

Entrees, or made dishes, require great care in placing them upon the table or the gravy runs over and soils the dish. They are served with a wall of mashed potatoes, to keep them in their proper place, or rice, or other vegetables. They should be served as hot as possible. "

TRANSLATION:

**To Be Set in Conjunction With General Table Setting

For Second Remove:

Roasts & Stews:
* Carving knives and meat fork are placed at head of table.

**When two are served – 1 light, 1 dark (i.e. poultry or fowl, and beef of game) – 1 at head and foot of table.

*Served generally with two to four sides – placed two to each side of centerpiece with coordinating serving implements

DIAGRAM: Dinner Service - Second Remove

PHOTOGRAPHS: Dinner Service ~ Second Remove

Images 1 & 2: Head of Table - Place Setting, Roast & Side

Image 3: Foot of Table with Second Roast and Side

Taking to Table: Part 3 - Dinner ~ First Remove

TAKING TO TABLE: Part 3 - Dinner ~ First Remove

Dinner - First Remove:

From the Text:

" To Place Dishes on the Table:


Each servant should be provided at large dinner parties with a bill of fare, and instructed at small ones where the dishes are to be placed. No two dishes resembling each other should be placed near the same part of the table. Soup should always be placed at the head of the table, if there are two, top and bottom, if four, top and bottom and two sides, with fish alternating. Fish should be placed at the head of the table; if two sorts, have fried at the bottom of the table, and boiled at the top. If there are four sorts, arrange the same as the soup. Fish is generally served on a napkin, the corners of which are either turned in or thrown over the fish.
The First Course:
Generally consists of soups and fish, which are removed for the roasts, stews, etc., of the second course."

TRANSLATION:

**To Be Set In Conjunction With General Table Setting

For First Remove:
Soup(s):
Soup bowls and plates at head of table
**If two soups – 1 each at head and foot of table
**If four soups – 1 each at head/foot, and each side of table, alternating with fish dishes.

Fish:
Platter to be placed with utensils at head of table
**If two dishes – place boiled at top, fried at bottom of table.
**If four types – arrange in conjunction with soup placement.

DIAGRAM: Dinner Service - First Remove

PHOTGRAPHS: Dinner Service ~ First Remove

Images 1 & 2: Head of Table - Set With Soup and Fish Entree

Images 3 & 4: Foot of Table - Set with Side and Second Fish Entree