To Fry Fish

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To Fry Fish

To Fry Fish is found in A Plain Cookery Book for the Working Classes, written by Charles Elmé Francatelli in London in 1852. Fortunately, I had some bacon fat in my fridge, so that's what I used to fry my fish. Let me tell you, fish dredged in flour and fried in bacon fat is scrumptious, and so were the fried onions that we ate on the side. I paired the fish with Sharp Sauce for Broiled Meats from the same cookbook. The main component of this sauce is a variety of pickles and it reminds of relish, albeit without the sweetness. I round out this blog post by delving a little bit into the Fish Slice, a serving utensil for fish.

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Tuna Sandwiches

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Tuna Sandwiches

This Tuna Sandwich recipe comes from the Peanuts Lunch Bag Cookbook (1974), which is a cookbook that was in our house when I was growing up. I don't remember anyone ever making a recipe from this cookbook when I was a kid, but I remember flipping through this book to read the Peanuts comics that are nestled amongst the recipes. About 6 months ago, I found this book in an antiques market...and all the memories flooded back.

In this sandwich filling, you'll find flaked tuna, crushed pineapple and chopped water chestnuts. When I selected this recipe, my hunch was that it would either be delicious or disgusting and I had no idea which way it would go! I'm happy to report that it was delicious. The pineapple is very subtle. You can taste something a little bit sweet in there but you aren't quite sure what that is, and the water chestnuts add a nice crunch to the sandwich filling. The pineapple and water chestnuts cut the fishiness of the tuna, so you end up with a low-key tuna flavour (and smell), so this recipe would make tunafish sandwiches more palatable for someone who isn't a fan.

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