Apparently in 1927, whale was still eaten because in Recipes for Fish and Seafood by the United States Fisheries Association (recipes 'approved by Good Housekeeping Institute) there are recipes for whale. This unusual recipe for Foodie Fried is below, a simmered whale steak dish. I loved this little book, and there are many recipes for the normal fish and seafood we'd commonly find at the market, along with whale, frogs, conchs, abalone, skate or ray, and turtle or terrapin. Interesting collection of recipes.
Whale - Whale meat is coming more and more into favor as people are realizing its qualities. It is generally in the market as steaks. These can be prepared as given below or the cooked meat can be minced and used in all fish or sea-food recipes.
3 or 4 pounds of whale
3 cloves of garlic
1/2 cup oil
1 bay leaf
1 pint of boiling water
Salt and pepper
Cut garlic, rub meat with one, sticking the rest into the meat, season. Heat oil and sear meat on all sides. Add onions, bay leaf, boiling water and cover tightly. Simmer until meat is tender (about two hours). Thicken gravy and serve. Serves six.
- Recipes for Fish and Seafood: Covering the Entire Industry; by the Cooking Department at the USFA.
- United States Fisheries Association; 1927
- Hardcover, 98 pages
Disclosure: This book came from my library of cookbooks at home.
Renee Shelton, Creator of PastrySampler.com