A L A B A M A
Fish and Seafood Dishes

 

Cubion

Cut a red-fish or red-snapper in pieces and fry brown. While frying the fish, in a separate vessel, cut very fine and fry, one onion and two cloves of garlic. When brown, add two tablespoonfuls of flour, one pint of prepared tomatoes, pepper and salt to taste, a tablespoonful of Worcestershire sauce, and a half a dozen whole cloves. Let this simmer for one-half hour, then add one-half pint of wine. Pour over the fried fish, and serve immediately.

From Mrs. Anna M. Fosdick, of Alabama, Lady Manager.[Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony]

Gumbo File'.

Cut up a chicken; sprinkle with flour, and fry in the vessel in which the gumbo is to be made. When the chicken is nearly done, chop an onion and fry with it. Pour on this three quarts of boiling water, and let all boil slowly till the flesh leaves the bones of the chicken. Then add the liquor from the oysters, two tablespoonfuls of tomato catchup, and salt and pepper to taste. Let this boil a short time; then add one hundred oysters. Do not allow them to boil more than two minutes. Remove the vessel from the fire and before pouring into the tureen, sprinkle in two tablespoonfuls of file'. Serve always with rice.

To Prepare File' for Gumbo.--Gather sassafras leaves, as late as possible in the season, before they turn red. Dry them in the shade and open air. When perfectly dry, pound them, sift the powder and bottle it. Keep tightly corked.

From Mrs. Anna M. Fosdick, of Alabama, Lady Manager. [Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony.]

 




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