Recipes From Old Books


Steamed Fish

An excellent way to cook fish is to thoroughly clean, remove the head, skin and tail, rub with salt and lemon juice, and cook in a steamer, over boiling water, instead of boiling it. In many respects it is better than boiling. When done, serve on a platter on which a folded napkin is laid, pile Saratoga potatoes *1 around it, and garnish with parsley, slices of lemon or hard boiled egg. Serve a good sauce in a sauce-boat with it.

Time to steam, about 20 minutes for moderate sized fish, and longer for large ones.


*1 The Smileys recipe for Saratoga potatoes has not yet been posted to this site. Please check back.

All text information above the dashed line taken from pages 52-53 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.

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