A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

.

.
.

Blog Posts

Showing posts with label information. Show all posts
Showing posts with label information. Show all posts

General Tips And Information For Cooking Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

General Tips And Information For Cooking Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness.
Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the gridiron made quite hot, and the bars buttered before the fish is put on it. Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore