How to Cook FishGood Press, 2020 M01 9 - 252 pages In Myrtle Reed's book 'How to Cook Fish', readers are introduced to a comprehensive guide on preparing and cooking various types of fish. Written in a clear and concise manner, this book provides detailed instructions, recipes, and techniques for cooking fish in a variety of ways, catering to both novice and experienced cooks. Reed's literary style is engaging and informative, making the book a valuable resource for anyone looking to expand their culinary skills in the seafood department. Originally published in the early 20th century, 'How to Cook Fish' reflects the culinary trends and preferences of the time, shedding light on historical cooking practices and techniques. Myrtle Reed's passion for food and cooking shines through in this practical and educational guide, making it a must-read for seafood enthusiasts and home cooks alike. Whether you're looking to master classic fish recipes or experiment with new flavors, 'How to Cook Fish' offers something for every culinary enthusiast. |
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according to directions acidulated water add a tablespoonful Add one cupful add the yolks Add two cupfuls Allemande Sauce anchovy anchovy essence BAKED boiling water BROILED bunch of parsley butter and flour buttered baking-dish buttered paper chopped onion CODFISH Contents Boil Contents Clean Contents Prepare Contents Put Contents Soak cook until thick Cream Sauce cupful of white deep fat dot with butter Drain EELS FILLETS FINE HERBS fish and serve flaked fish flour cooked FRIED FROG LEGS fry in deep garnish grated nutmeg half a cupful HALIBUT Hollandaise Sauce lemon-juice MACKEREL Maître d'Hôtel melted butter minced parsley nutmeg onion oven oysters pepper to season preferred sauce SALMON salt and pepper salted and acidulated SAUCE Table season with salt seasoned crumbs SHAD ROE shallots simmer sprinkle with crumbs steaks stirring constantly strain Table of Contents tablespoonful of flour tablespoonfuls of butter Tartar Sauce teaspoonful thicken tomatoes vinegar white wine Worcestershire Sauce