Old Sturbridge Village is a living museum that recreates life in the early 1800s. On the site are a working blacksmith shop, grist mill, saw mill, carding mill, spinning and textile machines, tin shop, farms and gardens, authentic period homes and buildings and costumes, shoe shop, farm animals, firearm and artillery displays, outhouse, barn, tavern, covered bridges, Mill Pond for fishing, shops, hearth cooking, horse drawn carriage rides, and many other attractions.
Hearth cooked fish recipes from the Old Sturbridge Village Cookbook
Broiled Fish
Ingredients:
• Suet
• Fresh fish, whole, trimmed, or fish steak
• Lemon slices, grated horseradish, fried oysters, smelts, or other small fish or fish slices for garnish
Directions:
• Preheat gridiron over hot coals and grease with suet
• Broil 4 minutes over hot coals
• Lift fish, grease gridiron, and turn fish to cook other side over fresh coals for 4 minutes
• Garnish on serving plate, as desired
Yield:
• 1 serving per pound of whole fish
• 1 serving per 3/4 pound of trimmed fish
• 1 serving per 1/4 pound of dish steak
Codfish Cakes
Ingredients:
• 1 cup leftover fish, mashed while still warm
• 1/2-1 cup mashed potatoes
• 1 egg
• 1/4 cup bacon fat or other fat for frying
Directions:
• Mash fish and potatoes together. Form into balls using about 1 teaspoon of mixture for each ball.
• When ready to cook, roll balls in beaten eggs to coat them
• Heat fat in hanging skillet. Add fish balls and fry for 10-15 minutes, to heat through, stirring frequently.
Fried Fish
Ingredients:
• Fresh or frozen fish, whole or filleted
• White cornmeal
• 1 egg
• 2-4 ounces salt pork, bacon drippings, or fat reserved form another fish fry
Directions:
• Cut salt pork into small, thick strips and render fat for frying the fish
• Wash the fish and coat with cornmeal
• Fish will cook more rapidly in a hanging skillet over a hot flame. If using a spider on a trivet, preheat spider over coals, and use freash coals when fish is added and turned. Cook 8-10 minutes on each side.
Yield:
• 1 serving per 3/4 pound of whole fish
• 1 serving per 1/3 pound of fillet
Poached Fish
Ingredients:
• A large fillet of fish
• Boiling water
• 1 egg
• 2 tablespoons melted butter for each serving of fish, optional
• Sauce, optional (recipe below)
Directions:
• Over moderate heat bring water to a boil in a large kettle or very deep skillet
• Slip fish gently into the water and simmer 5-8 minutes per pound, depending on the thickness of the fish
• Serve with butter or sauce
Yield:
• 2 servings per pound
Sauce
Ingredients:
• 4 hard boiled egg yolks
• 1 teaspoon salt
• 1 egg
• 2 tablespoons mustard
• 6 tablespoons vegetable oil
• 1 teaspoon Worcestershire sause, optional
• 1/4 cup cream or whole milk
• 6 teaspoons vinegar
Directions:
• Force the egg yolks through a strainer or grater
• Add salt and mustard, mix well
• Add oil, 1 tablespoon at a time, blending between each addition
• Add Worcestershire sauce, if desired
• Add cream or milk and blend well
• Add vinegar 2 tablespoons at a time
Yield:
• 1 cup
