Recipes From Old Books


Methods of Cooking Fish.

—Broiling a fish best retains its nourishing qualities; baking is next, while boiling retains the least—in fact, boiling is the least desirable way of cooking them. Small fish are usually fried; those of medium size broiled and baked, and the largest can be boiled.

As the directions for frying, boiling, stewing, broiling and baking fish apply to nearly all kinds, we will give these methods quite fully, instead of describing the same method over and over again for each different kind of fish. *1 Anyone who masters the process, can easily cook any fish adapted to that way of cooking.


*1 Access to each of Smileys methods of cooking fish will be available in the future on this website. Please check back.

All text information above the dashed line taken from page 50 of Smiley, ed. Smiley's CookBook and Universal Household Guide: The Toronto Daily Star Edition. Chicago: Smiley Publishing Company, 1901. The background image of fish is taken from a plate in Smileys facing page 48. The editor of this site claims no copyright for the image.

This information is provided for your curiosity and viewing pleasure. Reading it provides insight about historical household management in 1901. Reliance upon the information presented here, or attempting to prepare any recipe on this site, shall be at your own risk. CatamountClyde Studio and Gallery, its heirs and assigns, shall not be held liable for any injury or damages resulting from preparation of this recipe or use of this information.

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