Neddy’s Kitchen

AUDIO — How To Cook Fish, read by Andy Minter of Librivox.org.

From "How to Cook Fish" By Olive Green, "One Hundred Miscellaneous Recipes," Section XLIII. Published by G.P. Putnam’s Sons, 1908. Original from Harvard University, 522 pages.

From Gutenberg.org:

I.	THE CATCHING OF UNSHELLED FISH
II.	FISH IN SEASON
III.	ELEVEN COURT BOUILLONS
IV.	ONE HUNDRED SIMPLE FISH SAUCES
V.	TEN WAYS TO SERVE ANCHOVIES
VI.	FORTY-FIVE WAYS TO COOK BASS
VII.	EIGHT WAYS TO COOK BLACKFISH
VIII.	TWENTY-SIX WAYS TO COOK BLUEFISH
IX.	FIVE WAYS TO COOK BUTTERFISH
X.	TWENTY-TWO WAYS TO COOK CARP
XI.	SIX WAYS TO COOK CATFISH
XII.	SIXTY-SEVEN WAYS TO COOK CODFISH
XIII.	FORTY-FIVE WAYS TO COOK EELS
XIV.	FIFTEEN WAYS TO COOK FINNAN HADDIE Page iv
XV.	THIRTY-TWO WAYS TO COOK FLOUNDER
XVI.	TWENTY-SEVEN WAYS TO COOK FROG LEGS
XVII.	TWENTY-TWO WAYS TO COOK HADDOCK
XVIII.	EIGHTY WAYS TO COOK HALIBUT
XIX.	TWENTY-FIVE WAYS TO COOK HERRING
XX.	NINE WAYS TO COOK KINGFISH
XXI.	SIXTY-FIVE WAYS TO COOK MACKEREL
XXII.	FIVE WAYS TO COOK MULLET
XXIII.	FIFTEEN WAYS TO COOK PERCH
XXIV.	TEN WAYS TO COOK PICKEREL
XXV.	TWENTY WAYS TO COOK PIKE
XXVI.	TEN WAYS TO COOK POMPANO
XXVII.	THIRTEEN WAYS TO COOK RED SNAPPER
XXVIII.	ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
XXIX.	FOURTEEN WAYS TO COOK SALMON-TROUT
XXX.	TWENTY WAYS TO COOK SARDINES
XXXI.	NINETY-FIVE WAYS TO COOK SHAD
XXXII.	SIXTEEN WAYS TO COOK SHEEPSHEAD
XXXIII.	NINE WAYS TO COOK SKATE
XXXIV.	THIRTY-FIVE WAYS TO COOK SMELTS
XXXV.	FIFTY-FIVE WAYS TO COOK SOLES
XXXVI.	TWENTY-FIVE WAYS TO COOK STURGEON
XXXVII.	FIFTY WAYS TO COOK TROUT
XXXVIII.	FIFTEEN WAYS TO COOK TURBOT
XXXIX.	FIVE WAYS TO COOK WEAKFISH
XL.	FOUR WAYS TO COOK WHITEBAIT
XLI.	TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII.	EIGHT WAYS TO COOK WHITING
XLIII.	ONE HUNDRED MISCELLANEOUS RECIPES
XLIV.	BACK TALK
XLV.	ADDITIONAL RECIPES
	INDEX

This old fashioned comfort food is really quite easy to make. It is a good way to use leftover cooked chicken.

The Dumplings

• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon of salt
• 1/2 cup milk

Combine the flour, baking powder, salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Place the dough on a floured pastry cloth and with floured hands, pat into a square about a 1/2 inch thickness. Cut the dough into 1/2 inch squares.

The Chicken Broth

• 1 quart chicken broth
• 1 small onion cut in fourths
• 1/2 pound fresh carrots sliced
• 1 teaspoon poultry seasoning
• 1/2 pound frozen peas
• 1 pound cooked chicken

Place the broth, onion and carrots in a large pot and bring to a boil. Reduce the heat to simmer and drop each dumpling square, one at a time, into the simmering stock. The dumplings will swell, then slowly shrink as they thicken the chicken broth. Simmer for 20-30 minutes uncovered until thick. Stir often.

While the stock is thickening, remove the chicken meat from the bones, removing all skin. Cut into bite-size pieces. Add the poultry seasoning, frozen peas and deboned chicken to the pot and continue to simmer for another 10 minutes.

When the gravy has reached the desired consistency, sprinkle with freshly grated pepper and garnish with chopped parsley. Serves four.

Old-Fashioned Scrapple Recipe - Without the Scraps

The name of this Pennsylvania Dutch dish comes from the chopped “scraps” of pork meat that are the main ingredient. Tradition claimed that scrapple included all that was left of the hog after butchering, except for the scream. These scraps were mixed with a ground cornmeal broth and seasonings and molded into a loaf. After chilling, the loaf was sliced and fried and traditionally served hot for breakfast or brunch. We Maryland children ate this often and loved it. However, once I became aware of the various parts of the pork that were included in scrapple, I began making my own recipe from what I consider the more savory cuts of the hog, such as the loin.

• 1 pound lean chopped pork
• 2 tablespoons butter or oil as needed
• 29 ounces (2 cans) chicken broth
• 1 cup cornmeal
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour, seasoned with salt and pepper

In a large saucepan gently saute pork in butter or oil. Add cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 20 minutes or until mixture is very thick, stirring constantly. Spray with oil and then line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into slices. Dust scrapple slices with flour mixture. In large skillet brown scrapple on both sides in a small amount of butter. Serve with ketchup or maple syrup. Serves 12.

At the end of the steps, there is a link to a video, which really helps.

Step 1: Besides the freshly roasted turkey, you will need:

• 1 sharp knife
• 2 cutting boards
• 1 fork

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Step 2: Remove the wishbone.

• Remove a little skin from the base of the turkey’s breast.
• Cut around the V-shaped wishbone and pull it out carefully so as not to damage the meat.

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Step 3: Carve the legs

• Cut along the turkey’s hip joint with your knife, letting the leg slowly separate from the body and remove the leg completely from the joint.
• Cut the leg at its knee joint and set both pieces aside.
• Repeat for the other leg.

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Step 4: Carve the breasts

• Cut into the bird along the side of its breastbone.
• Angle the knife and cut the meat away from the carcass, cutting through the wing joint. The breast should come easily away from the body.
• Repeat for the other side.

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Step 5: Slice the breasts

• Cut off the wing tips from the breasts and slice the remaining meat against its grain.
• Don’t throw away any of the bones! If your roasted bird is an all natural one, you can use its carcass to make a tasty turkey soup.
• Serve.

These tips were devised from VIDEOJUG where you can watch a very helpful video of how to do this, which makes it much easier than reading: The Video .

The image, Turkey Carving Time, was originally uploaded by barneykin. It is posted here from

This year I created a Turkey Pie recipe to serve during the Thanksgiving weekend. I based it upon the French-Canadian tourtière recipe that I sometimes made years ago, using ground turkey breast in place of most of the ground pork.

INGREDIENTS:

• 2 1/2 pounds ground turkey breast
• 1/2 pound ground pork
• 6 medium potatoes, peeled and sliced
• 1 large onion, chopped
• 2 bay leaves
• 2 tablespoons ground sage
• 1 tablespoon marjoram
• 1 1/2 teaspoon allspice
• ground cinnamon
• salt and pepper
• pie-crust dough for 2 double crust pies (I used “Perfect Pie Crust”, omitting the sugar.)

PREPARATION:
Combine ground meats, sliced potatoes, chopped onions and bay leaves in large pot. Add 1 teaspoon salt and 1/2 teaspoon ground pepper. Add 1-2 cups of water or broth and simmer mixture, covered, for 30-45 minutes or until the potatoes are tender. Remove from heat and drain excess water, if necessary. Remove bay leaves. Mash thoroughly, using potato masher. If mixture seems too moist, thicken with a small amount of instant mashed potatoes or dry bread crumbs. Mix in sage, marjoram and allspice and add more salt and pepper to taste. Cool.

Roll half the pastry into two 12-inch circles. Line two 9-inch pie plates with pastry. Trim pastry even with rim. Divide the meat mixture among them, smoothing the filling. Roll out remaining dough for tops. Place over fillings; trim to 1/2 inch beyond rim. Seal; flute, sprinkle with flour and cut small slits in the top. Cut out a turkey shaped stencil or use a cookie cutter and place on top of each pie crust. Sprinkle top of pie with cinnamon, then remove stencil. Bake at 400° for 45 minutes. Makes 6-8 servings for each pie.

The image, Turkey Pies, was originally uploaded to the Internet by barneykin. It was posted here by Neddy of .

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I recall those many years when I thought that “Swiss Steak” was a recipe from Switzerland. Apparently it has nothing at all to do with Swiss cooking. In those long ago times, the dish was much more of a production for me to make, as I had to cut the round steak into pieces and then pound flour and seasonings into each piece with a wicket looking heavy mallet. It took about an hour to prepare the meat and resulted in a very messy kitchen. I then had to cut the veggies into pieces. I have that recipe streamlined now, using ready to go ingredients. It seems to taste just as good. I use high quality beef, preferably organically raised.

Edna’s Easy SWISS STEAK

• 1 pound cubed steak cut into serving size pieces
• 1/4 cup oil (perhaps more, depending on your pan)
• 1/2 cup flour
• 1 teaspoon dry mustard
• 1 can stewed tomatoes
• salt and pepper to taste
• 1/2 tablespoon molasses
• 1 tablespoon Worcestershire sauce

Combine the flour, mustard, and any other herbs or spices into a shallow dish. You may add any favorite herb or spices you like or not. I usually add a teaspoon of Old Bay seasoning. Heat the oil in a large saute pan. One at a time, dredge each cube steak into the flour mixture, and actually knead the dry ingredients with your fingertips into the meat. Dust off the excess flour. When all the steak pieces have been prepared thus, quickly brown them on both sides over medium high heat. Cover with the stewed tomatoes, salt and pepper, and drizzle the remaining ingredients over. Cover the pan, turn the heat to its lowest setting and simmer for 30 minutes. Thicken the liquid in the pan with a teaspoon or two of cornstarch added to 1/4 cup of wine or water. Cook covered until the liquid is thickened and the meat is fork tender.

Serve with mashed potatoes.