How to Cook Potatoes, Apples, Eggs and Fish (1869)

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HOW TO COOK POTATOES, APPLES, EGGS AND FISH
NEW YORK:
DICK & FITZGERALD, PUBLISHERS
1869

Pg. 15:
   33. SARATOGA POTATOES.
   Peel and shave the potatoes in very thin slices, put them on the ice, or in ice water until they are very cold.  Put the frying pan over the fire, and while the butter or dripping is getting hot, drain and dry the sliced potatoes.  When the fat begins to bubble, drop the potatoes in enough at a time to cover the bottom of the pan.  Season them with salt and pepper, turn them over when browned, and when done drain them on a hair sieve for a few minutes, dish and serve.

Pg. 138:
   423.  FISH A LA GENOISE.  (Compare with "cioppino"--ed.)
   Clean, cut and bone any kind of sea-fish you can get; put the pieces into a stewpan, pepper them plentifully, and toss them in butter over the fire for about five minutes.  Peel and cut into very thin rings some rather small onions, and an equal quantity of ripe tomatoes, quartered and divested of their pips; put the onions and tomatoes with the fish; simmer slowly until the onions begin to get tender; then arrange he fish round a dish, and pour the sauce in the middle.

Pg. 129:
   386. RED HERRINGS. (...)
   389. FRENCH SARDINES OR TUNNY FISH.
   Take them out of the oil in which they are preserved, and pass them through yolk of egg seasoned with grated lemon-peel and white pepper, and fry them in oil or butter.