The Delmonico cook book : how to buy food, how to cook it, and how to serve it / by Alessandro Filippini.

  • Alessandro Filippini
Date:
[1880-1899?]
Catalogue details

Licence: Public Domain Mark

Credit: The Delmonico cook book : how to buy food, how to cook it, and how to serve it / by Alessandro Filippini. Source: Wellcome Collection.

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    X i They have been distributed in nearly every State of the Union, and in the Southern States have grown larger, and are found in better condition, than they are in Germany, where the parent fish came from. Ihe market is principally supplied now with fish caught in the Potomac River, weighing from two to fifteen pounds each, and are selling at present for twenty-five cents a pound ; but in the course of a few years there is no doubt that these fish will be sold for from ten to twelve cents a pound. Green turtle. Frogs’ legs. Crayfish during this month come from Wisconsin. They are of very fine flavor, and are the best that are found in this country. Prawns from South Carolina. Crab-meat, fresh picked. Soft crabs grow more abundant during this month, and are in excellent condition. A very choice smoked fish is in season this month, called the roe herring, and by some of the grocers under various names, such as bloaters, Burlington herring, etc. JUNE. Codfish may be had, but not in good condition. Haddock may be had, but not in good condition. Halibut. Striped Bass. Eels. Lobsters. Fresh salmon from the Kennebec and Penobscot rivers, Maine, and from the Restigouche and other rivers in Canada, are very abundant this month, and are to be had at the lowest price during the season, selling oftentimes as low as fifteen cents per pound by the whole fish. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Pompano, Span- ish-mackerel. Weakfish. Butter-fish. Kingfish. Sheep’s-head. Porgies. Sea bass. Sturgeon. Shad from the Connecticut River are still in good condition, but with the close of this month go out of season. Bluefish are larger, sometimes weighing four to six pounds each, and are improving in quality. Carp. Skate, or ray-fish. Black bass [Micropterus dolomiei] are in season from the ist of June until the ist of January. This is a very choice table fish; probably one of the best of the fresh water fishes. Crayfish. Frogs’ legs. Soft crabs. Crab-meat. Whitebait. JULY. Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Kennebec salmon. Pompano. Restigouche salmon. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. Butter-fish; this is a small, sweet pan-fish. Weakfish. Kingfish. Sheep’s-head. Porgies. Sea bass. Bluefish. Moonfish X^Choetodipterus faber\. This fish is some- what similar in appearance to the sheep’s-head, and is a very fine boiling or baking fish. Squid. Skate. Brook-trout. Black bass. Green turtle. Crayfish. Prawns. Frogs’ legs. Soft crabs. Whitebait. AUGUST. Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Resti- gouche salmon. Kennebec salmon. Large flounders for fillet of sole. Fresh mackerel. Spanish-mackerel. Bonito [Sarda mediterranean. This fish is sometimes sold through the country as Spanish-mackerel, but it is
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