BAKED FILLETS OF BASS
Cut bass into small fillets, sprinkle with salt and pepper, put into a shallow pan, cover with buttered paper and bake for twelve minutes in a hot oven. Serve with a border of boiled rice and Hollandaise Sauce.
BLACK BASS À LA MONTMORENCY
Clean, skin, and bone a bass, and cut into pieces. Butter a baking-dish, put in the fish, season with salt, pepper, and white wine; cover with buttered paper and set in the oven until the fish is partly cooked. Take out the fish and arrange in a baking-pan. Add to the remaining liquor a chopped onion, half a dozen mushrooms, and two sprigs of parsley finely chopped. Add a little stock and thicken with a teaspoonful of flour rubbed smooth in a little cold water. Pour this sauce over the fish, lay a large mushroom on each piece, cover with crumbs, dot with butter, and bake in the oven. Sprinkle with lemon-juice before serving.
STUFFED SEA-BASS
Clean the fish and cover it with a marinade of olive-oil and vinegar. Soak for an hour. Fill the fish with chopped salt pork and mushrooms, put into a baking-pan with slices of salt pork underneath and on top, and sufficient boiling water. Bake for forty minutes, cover with slices of tomatoes and half of a sweet green pepper chopped fine. Dot with butter and bake for twenty minutes more. Take up the fish and rub the sauce through a colander. Stir in a tablespoonful of butter rolled in flour, add one teaspoonful of sugar and two teaspoonfuls of grated onion. Dilute with boiling water if too thick, bring to the boil, pour over the fish, and serve.
BASS À LA BORDELAISE
Split a large sea-bass. Put into a baking-dish with a wineglassful of Claret and salt and pepper to season. Sprinkle with chopped shallot, cover with buttered paper, and cook in a moderate oven for fifteen minutes. Lay the bass on a platter, put the juice in a saucepan with half a teaspoonful of beef extract, four chopped mushrooms, and a bruised bean of garlic. Thicken with flour browned in butter, bring to the boil, pour over the fish, and serve very hot.
BOILED BASS
Clean the fish, put it into warm salted water and simmer for twenty minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously given. Melt one tablespoonful of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of the water in which the fish was boiled, and cook until thick, stirring constantly. Season with salt, pepper, minced parsley, and lemon-juice; add three hard-boiled eggs coarsely chopped, pour over the fish, and serve.
BOILED BASS WITH MUSHROOMS
Boil a bass in water to cover, adding to the water four tablespoonfuls of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add one cupful or more of boiling water and cook until thick, stirring constantly. Add the juice of half a lemon, half a can of mushrooms chopped fine, and pepper and salt and minced parsley to season. Bring to the boil, pour over the fish, and serve.
BOILED BLACK BASS WITH CREAM SAUCE
Clean the bass and sew it up in coarse cheese-cloth. Boil in enough water to cover, adding half a cupful of vinegar, a sliced onion, six or eight whole peppers, a blade of mace, and salt to season. Take up the fish and reduce the liquid by rapid boiling. Strain and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add a cupful of the strained liquid and cook until thick, stirring constantly. Season to taste, add half a cupful of cream, bring to the boil, pour over the fish, and garnish with sliced lemons.
BLACK SEA-BASS À LA POULETTE
Prepare a Poulette Sauce and pour over a black sea bass boiled according to directions previously given.
COLD BASS WITH TARTAR SAUCE
Boil the fish in court bouillon and drain. Chop fine parsley, pickles, olives, and capers. Mix with a stiff Mayonnaise and spread over the fish. Serve with a border of sliced cucumbers.
BROILED BASS
Clean the fish, split it, and cut each half into two or three pieces. Dip in oil or melted butter, sprinkle with flour, and broil carefully.
BROILED BLACK BASS
Clean and split the fish, remove the bone, rub with melted butter or oil, and broil carefully. Pour over a little melted butter, and garnish with lemon and parsley.
BASS STEWED WITH TOMATOES
Clean the fish, remove the bones and cut into square pieces. Fry two sliced onions in olive-oil. Lay the fish upon it, season with salt and pepper and pour over a can of tomatoes which have been rubbed through a sieve. Season with salt and pepper, cover closely, and cook for an hour. Serve in the same dish.
FRIED BASS WITH BACON
Clean and cut up the fish, season with pepper and salt, roll in flour, and fry in hot lard. Serve with rashers of bacon fried separately. Garnish with parsley and lemon.
FRIED BLACK BASS
Scale, clean, and cut up the fish, season with salt and pepper, dredge with flour, and fry in deep fat.
BREADED FILLET OF BASS
Clean the fish and cut into convenient pieces. Season with salt and pepper, dip in beaten egg, then in crumbs, and fry in deep fat. Serve very hot with Tartar Sauce.
BREADED BASS WITH BACON
Clean the fish and cut into pieces. Season with pepper and salt, roll in flour, then in beaten egg, then in bread-crumbs. Fry in deep fat and serve with a border of rashers of bacon fried separately. Garnish with parsley.
BOILED SEA-BASS WITH PARSLEY SAUCE
Put two medium-sized cleaned sea-bass into a fish-kettle with a bunch of parsley. Cover with salted and acidulated water, bring to the boil, simmer for half an hour, drain, garnish with lemon and parsley, and serve with a parsley sauce.
FRIED SEA-BASS WITH TARTAR SAUCE
Clean and wipe small sea-bass, score the sides deeply, dip in milk, roll in flour, fry in deep fat, drain, sprinkle with salt, and garnish with quartered lemons and fried parsley. Serve with Tartar Sauce.
MATELOTE OF SEA-BASS
Clean three pounds of sea-bass and cut in convenient pieces for serving. Put into a saucepan with a bunch of parsley, salt and pepper to season, and a teaspoonful of sweet herbs. Add two onions, sliced, and two small cloves of garlic. Cover with equal parts of stock and Claret and simmer slowly until the fish is done. Move the fish carefully to a serving-dish and strain the liquid into another saucepan. Brown two tablespoonfuls of flour in as much butter as is required to make a smooth paste, add the liquid, and cook until thick, stirring constantly. Add to the sauce three tablespoonfuls of essence of anchovy and some mushrooms and small button onions fried brown in butter. Pour over the fish and serve.
BROILED SEA-BASS
Select a large fish, clean, and split. Season with salt and pepper, rub with olive-oil, and broil carefully. Serve with Maître D'Hôtel Sauce and garnish with lemon and parsley.
SEA-BASS À LA BUENA VISTA
Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise on each side. Place in a buttered baking-dish with a chopped onion, a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes and a small green pepper, shredded. Sprinkle with salt and pepper, add two cupfuls of stock and one cupful of Port wine. Dot with butter and bake in a moderate oven for forty minutes, basting freely. Take up the fish, and strain the sauce. Melt a tablespoonful of butter, brown in it a tablespoonful of flour, add two cupfuls of well-seasoned beef stock and cook until thick, stirring constantly. Combine these two sauces, cover the fish with broiled tomatoes, pour the sauce over, sprinkle with parsley and lemon-juice, and serve.
BOILED SEA-BASS WITH MELTED BUTTER SAUCE
Boil the fish in acidulated water according to directions previously given. Drain, garnish with parsley, and serve with a sauce made by melting half a cupful of butter with the juice of a lemon, and seasoning with white pepper and a little grated nutmeg.
SEA-BASS À LA FRANCAISE
Clean and trim two large sea-bass. Put into a saucepan, with salt and pepper to season, three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, and enough Claret to cover the fish. Simmer for forty minutes, drain, and place on a serving-dish. Take out the parsley and keep the liquid warm. Brown two tablespoonfuls of flour in two tablespoonfuls of butter, add the onions and liquid and cook until thick, stirring constantly. Add stock or water if there is not enough liquid. Add a tablespoonful each of melted butter and minced parsley, pour over the fish, and serve.
SEA-BASS WITH BLACK BUTTER
Boil medium-sized sea-bass in salted and acidulated water, drain, and marinate with salt, pepper, and vinegar. Brown a cupful of butter in a saucepan, skim, pour the top part over the fish, leaving the sediment in the pan, garnish with fried parsley, and serve.
STRIPED BASS WITH SHAD ROE
Clean a four-pound striped bass and soak the soft roes of four shad in cold water. Put the bass into a fish-kettle with an onion, salt and pepper to season, a small bunch of parsley, a tablespoonful of butter, two wineglassfuls of white wine, and enough white stock to cover. Cover, cook for half an hour or more, basting as required, and drain. Strain the liquid and add it to a tablespoonful each of butter and flour cooked together. Cook until it thickens, stirring constantly. Add the juice of a lemon and two tablespoonfuls of butter. Cook the roes for five minutes in salted and acidulated water, drain, cut in two, and arrange around the fish. Pour the sauce over, sprinkle with minced parsley, and serve.
FILLETS OF STRIPED BASS À LA BORDELAISE
Clean two striped bass and cut into fillets. Cover the trimmings with water, add one cupful of white wine, two cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of thyme, a tablespoonful of butter, and salt and pepper to season. Skin the fillets, season with salt, and marinate for half an hour in oil and lemon-juice. Drain, sprinkle with flour, dip in egg yolks beaten smooth with a little melted butter, then in crumbs. Broil carefully, basting with melted butter as required. Fry a tablespoonful of chopped onion in two tablespoonfuls of flour and cook to a smooth paste. Add the liquid strained from the fish trimmings and cook until thick, stirring constantly. Add half a cupful of stewed and strained tomato, a tablespoonful of minced parsley, and two tablespoonfuls of butter. Season with red pepper and lemon-juice, pour over the fish, and serve.
FILLETS OF STRIPED BASS À LA MANHATTAN
Clean and trim a four-pound bass, skin, remove the bones, and chop very fine. Add four tablespoonfuls of butter, season with salt, pepper, and grated nutmeg, and add enough cream to make a stiff paste. Shape into cutlets, dip in egg and crumbs and fry in deep fat, or sauté in clarified butter. Drain. and serve with Tomato Sauce.
STRIPED BASS WITH CAPER SAUCE
Clean and trim a large striped bass, cut two incisions across the back, tie in a circle, and boil slowly in salted and acidulated water for forty minutes. Drain, pour over a Caper Sauce, garnish with parsley, and serve.
STRIPED BASS À LA DAUPHINE
Clean and trim a striped bass. Put into a fish-kettle with salt, pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion, two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls of butter. Cook for forty minutes in a moderate oven, basting frequently. Drain the fish, strain the liquor, and add enough white stock or oyster liquor to make the required quantity of sauce. Cook two tablespoonfuls of flour in one tablespoonful of butter, add the liquid, and cook until thick, stirring constantly. Add three egg yolks well beaten with four tablespoonfuls of butter, a tablespoonful of anchovy essence, the juice of half a lemon, and a pinch of paprika. Bring to the boiling point, pour over the fish, and serve. Garnish with fried mushrooms.
STRIPED BASS À LA CARDINAL
Clean and trim a striped bass. Cook in a fish-kettle with two cupfuls of water, one cupful of white wine, four tablespoonfuls of butter, a bunch of parsley, an onion, and a carrot, sliced, and salt and pepper to season. Simmer for forty minutes and drain. Add two cupfuls of white stock to the liquid, strain, and skim off the fat. Cook two tablespoonfuls of flour in a tablespoonful of butter, add the strained liquid and cook until thick, stirring constantly. Take from the fire and add the yolks of four eggs, beaten with the juice of a lemon, four tablespoonfuls of melted butter, and a pinch of paprika. Bring to the boil, then take from the fire, add sufficient dried and pounded lobster coral to color, pour over the fish, and serve.
STRIPED BASS À LA HOLLANDAISE
Clean and trim a striped bass and simmer half an hour in salted and acidulated water to cover. Drain, garnish with parsley, and serve with Hollandaise Sauce.
STRIPED BASS À LA COMMODORE
Clean and stuff a striped bass. Put into a fish-kettle with a bunch of parsley, a cupful of mixed vegetables cut fine, a cupful of white wine, a cupful of oyster liquor, and enough water or stock to cover. Simmer for forty minutes and drain. Strain the gravy, skim off the fat, and set aside. Brown two tablespoonfuls of flour in one tablespoonful of butter, add one cupful of stock and cook until very thick, stirring constantly. Add the strained sauce and reheat, stirring until smooth. Add a tablespoonful of anchovy essence, four tablespoonfuls of butter, and lemon-juice to taste. Pour over the fish and serve.
STRIPED BASS À L'AMERICAINE
Cook together one tablespoonful each of butter and flour, add a pint of oysters, with their liquor, and the yolks of two eggs, well beaten. Cook until thick, stirring constantly. Prepare and trim a striped bass, fill with the oyster mixture, season, and sew up. Put into a fish-kettle with enough white wine and water, in equal parts, to cover. Add a sliced onion, a bunch of parsley, a little salt and pepper and a tablespoonful of butter. Simmer for an hour and drain. Strain the gravy and skim off the fat. Cook together two tablespoonfuls of flour and one of butter, add the strained liquid and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs beaten with four tablespoonfuls of melted butter, the juice of a lemon, and a tablespoonful of minced parsley. Bring to the boil, pour over the fish, and serve. Garnish with fried oysters.
STRIPED BASS À LA MARSEILLES
Clean a large striped bass and divide into fillets. Put into a fish-boiler with three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, a bay-leaf, salt and pepper to season, and red wine and water, in equal parts, to cover. Simmer for an hour, drain the fish, take out the parsley, strain the liquid, and spread the cooked onions over the fish. Cook three tablespoonfuls of flour in two tablespoonfuls of butter, add the strained liquid and cook until thick, stirring constantly. Take from the fire, add the juice of a small lemon, a tablespoonful of anchovy essence, and two tablespoonfuls of butter. When the butter is melted, pour over the fish and serve.
STRIPED BASS À LA CONTI
Clean and trim a large striped bass. Put into a baking-pan with four tablespoonfuls of olive-oil, a small onion, chopped fine, salt and pepper to season, a bunch of parsley, and two cupfuls each of white wine and white stock. Cover and cook for an hour in a moderate oven, basting often. Drain the fish and remove the parsley. Strain the sauce. Brown two tablespoonfuls of flour in one of butter, add the strained liquid, and cook until thick, stirring constantly. Add the juice of half a lemon and a tablespoonful of minced parsley. Pour over the fish and serve.
EIGHT WAYS TO COOK BLACKFISH
BLACKFISH À L'AMERICAINE
Draw two large blackfish, trim, and clean thoroughly. Put into a baking-dish with two chopped onions fried in butter. Add two cupfuls of cold water and half a cupful of Port wine. Season with salt and pepper, a pinch of powdered cloves, mace, allspice, and thyme, two bay-leaves, a small bunch of parsley, and two leeks. Cover tightly and cook for an hour. Lift out the fish and strain the liquid. Thicken it with a tablespoonful of butter, blended with an equal quantity of flour. Bring to the boil, add two tablespoonfuls of butter, and minced parsley and lemon-juice to season. Pour over the fish and serve.
BLACKFISH WITH FINE HERBS
Put the cleaned fish into a baking-dish with chopped onions, parsley and mushrooms. Gash the fish and fill the incisions with butter and chopped onion. Moisten with equal parts of white wine and stock, cover with buttered paper, and cook in a moderate oven for half an hour, basting frequently. Take out the fish, strain the sauce, and add stock to make the necessary quantity. Thicken with a tablespoonful of butter rolled in flour, and pour over the fish. Cover with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving.
BROILED BLACKFISH WITH CHILLI SAUCE
Clean the fish, season with salt and pepper, rub with oil, and broil slowly. Fry in butter a chopped shallot and two chilli peppers. Add two chopped tomatoes, a wineglassful of Catawba wine, and a cupful of stock. Boil to the consistency of a thick sauce, add two tablespoonfuls of butter and a little chopped parsley. Spread over the fish.
MATELOTE OF BLACKFISH
Cover four pounds of cleaned blackfish with equal parts of Claret and water. Add salt and pepper to season, two small cloves of garlic, two onions sliced, and a bunch of parsley. Boil for half an hour and strain the liquid. Thicken it with two tablespoonfuls of butter blended with a little flour. Add two tablespoonfuls of butter, a tablespoonful of anchovy paste, and lemon-juice to season. Strain over the fish and garnish with fresh fried mushrooms and small white onions sprinkled with sugar and fried brown in clarified butter.
STEWED BLACKFISH À LA NEWPORT
Cook four pounds of blackfish in Catawba wine and water to cover, seasoning with parsley and onion, three cloves, salt, and half a dozen pepper-corns. Boil for half an hour, strain the sauce, and thicken with two tablespoonfuls of flour browned in butter. Cook until thick, add two tablespoonfuls of butter and the juice of half a lemon. Strain over the fish and surround with a border of baked tomatoes.
BAKED BLACKFISH—I
Put two cleaned blackfish into a buttered baking-pan with one cupful of Port wine and two cupfuls of water. Add salt, white and red pepper, grated nutmeg, minced parsley, and sweet herbs to season. Dot the fish with butter, cover with buttered paper, and bake for forty-five minutes, basting as required. Take out the fish, strain the sauce, and put it into a saucepan with two cupfuls of stock. Thicken with two tablespoonfuls of butter blended with an equal quantity of flour, and boil for ten minutes. Skim, add two tablespoonfuls each of butter and anchovy paste, and lemon-juice to taste. Reheat, pour over the fish, and serve.
BAKED BLACKFISH—II
Remove the skin and fins from a six-pound fish and place in a baking-pan. Cover with two cupfuls of bread-crumbs moistened with hot water, and seasoned with butter, salt, pepper, sage, summer savory, and sweet marjoram. Bake for an hour and a half and serve with any preferred sauce.
BLACKFISH WITH PORT WINE SAUCE
Put two cleaned blackfish into a pan with one cupful of Port wine, one cupful of water, one cupful of white stock, and salt, pepper, minced parsley, and sweet herbs to season. Cover and simmer for forty minutes. Take out the fish, add two cupfuls of stock to the sauce, thicken with one tablespoonful of butter blended with two of flour, and cook until of the proper consistency. Strain through a cloth, add two tablespoonfuls of butter, and lemon-juice and red pepper to season. Pour over the fish and serve.
TWENTY-SIX WAYS TO COOK BLUEFISH
BAKED BLUEFISH À L'ITALIENNE
Score and scale the bluefish and put it into a buttered pan with three tablespoonfuls each of white wine and mushroom liquor, a tablespoonful of chopped onion, half a dozen chopped mushrooms and salt and pepper to season. Cover with buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce half a teaspoonful of beef extract, dissolved in half a cupful of boiling water. Add a wineglassful of white wine and thicken with one tablespoonful each of butter and browned flour. Pour the sauce over the fish, sprinkle with chopped parsley, and serve.
BAKED BLUEFISH—I
Clean, scrape, and split the fish and take out the backbone. Gash the flesh and insert a thin slice of salt pork under the skin. Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls of chopped salt pork, and salt, minced parsley, chopped onion, red pepper, kitchen bouquet, and tomato catsup to season. Add one egg well beaten. Fill the fish and sew up. Lay on thin slices of salt pork and bake, basting frequently with the fat. Garnish with cress and lemon.
BAKED BLUEFISH—II
Clean a large bluefish, put into a baking-pan, pour over it a cupful of boiling salted water, cover and bake for an hour, basting frequently. Put on a serving platter, and thicken the sauce with browned flour, seasoning with salt, pepper, Worcestershire and tomato catsup. Serve with a garnish of sliced lemon.
BAKED BLUEFISH—III
Make a stuffing of bread-crumbs, two tablespoonfuls of minced onion, a teaspoonful of minced parsley, three tablespoonfuls of butter, one egg well-beaten, and salt and pepper to season. Stuff the fish and tie securely. Bake in a pan with a cupful of hot water and a tablespoonful of butter, basting frequently. Take out the fish, boil up the sauce, add a tablespoonful of catsup, a tablespoonful of browned flour wet with four tablespoonfuls of cold water, and the juice of a lemon. Cook until thick, and strain.
BAKED BLUEFISH—IV
Prepare a stuffing of crumbs, grated onion, beaten egg and capers. Stuff a large bluefish and sew up. Season with salt and pepper, rub with butter, and add sufficient boiling water. Bake, baste frequently, and serve with any preferred sauce.
BAKED BLUEFISH—V
Make a stuffing of one cupful of bread-crumbs, a tablespoonful of melted butter, and salt and pepper to season. Fill the fish and sew firmly. Gash the fish and lay strips of pork in the gashes. Cover with crumbs, dot with butter and add sufficient boiling water to keep from burning. Bake for an hour, basting frequently. Garnish with parsley and lemon and serve with tomato sauce.
BAKED BLUEFISH—VI
Slit a large bluefish, take out the bone, put in a buttered baking-dish and season with salt and pepper. Fry a chopped onion in butter, add half a dozen chopped mushrooms, three tablespoonfuls of chopped cooked egg-plant, and a teaspoonful of minced parsley. Add two cupfuls of stock, and cook for fifteen minutes. Thicken with a tablespoonful or more of flour rubbed smooth in cold water, and pour over the fish. Sprinkle with crumbs, dot with butter, and bake for an hour in a moderate oven.
BAKED BLUEFISH WITH WHITE WINE SAUCE
Put a cleaned bluefish into a buttered pan with salt, pepper, minced parsley, sweet herbs, a sliced onion, two cupfuls of white wine, and one cupful of white stock. Cover with a buttered paper and cook for forty minutes, basting as required. Take out the fish, strain the sauce, and thicken with a tablespoonful of flour cooked in butter. Boil for ten minutes, add three tablespoonfuls of butter, the juice of half a lemon and three egg yolks well beaten. Bring to the boil, pour over the fish, and serve.
BAKED BLUEFISH À LA NAPLES
Prepare the fish according to directions given for Baked Bluefish—II. Fry in butter for five minutes two tablespoonfuls each of chopped onion, carrot, and lean raw ham. Add twelve pepper-corns, two cloves, and a sprig of marjoram. Add two and one half tablespoonfuls of flour and cook until brown. Add gradually one cupful of brown stock and one and one fourth cupfuls of white wine. Cook until thick, stirring constantly, strain, reheat, pour over the fish, sprinkle with minced parsley, and serve.
BOILED BLUEFISH
Prepare according to directions given for Boiled Bass.
BROILED BLUEFISH—I
Split the fish down the back and soak for half an hour in brine. Rinse in fresh water, dry on a towel and broil on a buttered broiler. Serve on a hot platter with melted butter poured over, and garnish with watercress and sliced lemon.
BROILED BLUEFISH—II
Clean and split down the back, season with salt and pepper, and broil according to directions previously given. Sprinkle with minced parsley and lemon-juice and pour over a little melted butter. Serve with a border of mashed potatoes.
PAN-BROILED BLUEFISH
Lay the fish flesh side down in a well greased, very hot pan. Turn with a pancake-turner.
BROILED BLUEFISH AU BEURRE-NOIR
Broil a bluefish according to directions previously given. Mix together one tablespoonful each of vinegar and minced parsley, one teaspoonful of lemon-juice, and salt and pepper to season. Put two tablespoonfuls of butter into a frying-pan and when it browns add the other ingredients. Bring to the boil and pour it over the broiled fish.
BROILED BLUEFISH WITH MUSTARD SAUCE
Broil a bluefish according to directions previously given, and sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared mustard has been added.
MATELOTE OF BLUEFISH
Prepare according to directions given for Matelote of Blackfish, using white wine instead of Claret.
STUFFED BLUEFISH—I
Prepare according to directions given for Stuffed Sea-Bass.
STUFFED BLUEFISH—II
Scrape, clean, and dry a large bluefish. Chop three onions fine and fry in butter. Add enough mashed potatoes to make the required quantity of stuffing, and season with salt, pepper, minced parsley, and melted butter. Fill the fish and sew up. Rub with melted butter, put a little hot water into the pan, and bake for thirty minutes, basting as required. Garnish with lemon and parsley.
ESCALLOPED BLUEFISH
Flake cold cooked bluefish and mix it with an equal quantity of mashed potatoes. Fill buttered shells, sprinkle with grated cheese, cover with crumbs, dot with butter, and brown in the oven.
FILLETS OF BLUEFISH À LA DUXELLES
Skin, bone, and fillet a bluefish. Season with salt and pepper, and cook with melted butter and lemon-juice until firm. Take from the fire and cool. Prepare a Duxelles Sauce, boil down until thick, and cook the fish with it. Dip in crumbs, then in beaten egg, then in crumbs, and fry in deep fat. Serve with the diluted sauce poured around the fish.
FILLETS OF BLUEFISH WITH ANCHOVY SAUCE
Prepare the fish according to directions given in the preceding recipe, cooking with white wine as well as lemon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls each of butter and anchovy paste. Pour over the fish and serve.
BLUEFISH À L'ICARIENNE
Scale and score a two-pound bluefish, and put in a buttered baking-dish with three tablespoonfuls each of mushroom liquor and white wine, and salt and pepper to season. Cover with a buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce three tablespoonfuls of stewed and strained tomatoes and one tablespoonful of chopped, cooked, smoked beef tongue. Bring to the boil, pour over the fish, and serve.
BLUEFISH À LA VENETIENNE
Prepare according to directions for Baked Bluefish à la Italienne, adding to it a chopped tomato and six whole mushrooms. Sprinkle with crumbs, dot with butter, brown in the oven, and sprinkle with minced parsley.
FRIED FILLETS OF BLUEFISH
Cut the fish into fillets and soak for half an hour in olive-oil and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned cracker crumbs, and set into a cold place for an hour. Fry in deep fat and serve with Tartar Sauce.
FRIED BLUEFISH
Clean the fish, season with salt and pepper, dredge with flour and fry in plenty of hot lard. Drain on brown paper and garnish with parsley.
STEAMED BLUEFISH
Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sauce.
FIVE WAYS TO COOK BUTTERFISH
FRIED BUTTERFISH—I
Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in flour and fry in a frying-pan in plenty of clear hot fat. Drain on a cloth, sprinkle with salt, and garnish with lemon and parsley.
FRIED BUTTERFISH—II
Clean, wash and dry the fish, rub with flour, season with salt and pepper, dip in beaten egg, then in cracker dust or sifted bread-crumbs. Fry in deep fat.
FRIED BUTTERFISH—III
Clean and gash the fish, roll in corn-meal and sauté in hot salt pork fat. Serve with Tartar Sauce.
BUTTERFISH WITH FINE HERBS
Prepare according to directions given for Sole with Fine Herbs.
BOILED BUTTERFISH
Cover well-cleaned and lightly-gashed butterfish with boiling water, season with one chopped onion, parsley and thyme, salt and pepper. Boil gently for about ten minutes if small. Take from the water, and serve with scalded milk seasoned with butter, pepper, salt, and minced parsley.
TWENTY-TWO WAYS TO COOK CARP
BAKED CARP—I
Clean a carp and cover it with salted cold water and vinegar. Soak for an hour, then drain and dry. Stuff with seasoned crumbs, sew up, and put into a deep baking-pan. Brush with beaten egg, sprinkle with bread-crumbs and dot with butter. Add two sliced onions and a pinch of sweet herbs, a cupful each of sweet wine and stock, and a teaspoonful of anchovy paste. Bake for an hour, basting as needed. Take out the fish, strain the liquor, thicken with a tablespoonful of butter rolled in flour, and season with salt, pepper, lemon-juice, and a pinch of sugar.
BAKED CARP—II
Let the fish stand in vinegar for fifteen minutes. Stuff with seasoned crumbs and sew up. Brush with beaten egg, cover with crumbs, and dot with butter. Put into a baking-pan with two chopped onions, a bunch of parsley, a cupful of water, and a teaspoonful of Worcestershire sauce. Bake in a moderate oven, basting as required. Add enough water to make a cupful of the liquid remaining after taking up the fish. Thicken with a tablespoonful of flour blended with an equal quantity of butter, strain, add the juice of a lemon, and pepper and salt to season.
STEWED CARP—I
Clean and scale a carp, pouring boiling vinegar over the fish to facilitate the process. Wrap in a cloth and cook it gently in court bouillon. Serve with a sauce made of court bouillon, strained and thickened, with a few capers and a little anchovy sauce added.
STEWED CARP—II
Mix together one tablespoonful of salt, half a teaspoonful of pepper, and a pinch of powdered mace. Rub a cleaned fish with it, both inside and out. Leave it in a cold place for two hours. Then put into a kettle, cover with boiling water, add a small onion sliced, a sprig of parsley, a bay-leaf, and a teaspoonful of marjoram. Simmer until done, drain, and serve with Cream Sauce.
BOILED CARP
Put a cleaned carp into a saucepan with sufficient beef stock to cover. Add an onion, four cloves, a bunch of sweet herbs, and salt to season. Simmer until the fish is done. Take out the fish and strain the sauce. Add two cupfuls of beef stock and thicken with browned flour. Boil until thick, add a wineglassful of white wine and the juice of half a lemon. Pour the sauce over the fish and serve.
PICKLED CARP
Put a cleaned carp into a fish-kettle and pour over it boiling vinegar and a cupful of Claret. Add two carrots and three onions chopped fine, and sage, thyme, bay-leaves, parsley, cloves, and bruised garlic to season. Simmer for an hour and let cool in the liquid.
CARP À L'ITALIENNE
Clean, scale, and slice the fish. Fry with onion, parsley, thyme, salt, and pepper, using plenty of butter. Add white wine to cover and simmer for ten minutes; then put in the oven and bake until tender. Add two lemons sliced and one cupful each of chopped almonds and currants. Cook long enough to soften the currants, adding stock if necessary.
CARP À L'ALLEMANDE
Clean and cut into strips two pounds of carp. Add one wineglassful of Claret, one cupful of beef stock, one cupful of chopped mushrooms, a carrot and an onion chopped fine, and salt, pepper, thyme, clove and parsley to season. Simmer for an hour, add a tablespoonful of capers, and serve on buttered toast.
CARP À LA BORDELAISE
Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls of white wine, a clove of garlic, three cloves, and salt and pepper to season. Cook for fifteen minutes, then add two quarts of cold water. Boil the carp in this sauce and drain. Prepare a sauce as follows: Chop fine a small onion and a shallot. Season with salt and pepper, and cook until soft with a wineglassful of Claret. Add two cupfuls of beef stock and bring to the boil. Thicken with two tablespoonfuls of browned flour rubbed smooth in a little cold water, season with salt, red pepper, minced parsley, and chives, and add a small piece of cooked chopped marrow. Pour over the fish and serve very hot.
BROILED CARP
Broil as usual and serve with melted butter, lemon-juice, and minced parsley poured over it.
CARP À LA FRANÇAISE
Cut the cleaned fish into square pieces and put it into a saucepan with four tablespoonfuls of olive-oil, one cupful of Claret, and a tablespoonful of butter blended with an equal quantity of flour. Add a chopped clove of garlic, a shallot, a quarter of a pound of mushrooms, and salt, pepper, and minced parsley to season. Cook for twenty minutes and serve.
FRIED CARP—I
Soak the fish over night in salt water. Drain, rinse in cold water, season with pepper and salt, dredge in flour, and fry in butter.
FRIED CARP—II
Cook the carp in court bouillon, drain, and cut in slices. Cover with a very thick Cream Sauce and let cool. Dip in crumbs, then in egg and crumbs, and fry in deep fat.
FRIED CARP—III
Clean the fish and cut it into convenient pieces. Dip in milk then in seasoned flour, and fry in hot fat.
CARP À LA COBLENTZ
Boil the fish with one cupful of Rhine wine, two cupfuls of white stock, two carrots and two onions sliced, half a cupful of sliced mushrooms and minced parsley, salt, pepper, and sweet herbs to season. Add water if the stock is not sufficient to cover. Boil for half an hour, take the fish up, then thicken the sauce with butter and flour, and add the juice of half a lemon with another tablespoonful of butter. Pour over the fish and serve.
BAKED CARP À LA MARINIÈRE
Clean the fish and line it with bacon. Boil carefully in court bouillon to which one quarter of the quantity of white wine has been added. Boil for five minutes, then put the pan into the oven and bake for an hour and a half, basting frequently. Take out the fish, strain the liquid, thicken with browned flour, add a wineglassful of white wine, and boil until thick. Rub through a sieve and add three tablespoonfuls of butter. Pour over the fish and serve.
STEAMED CARP
Scale and clean the fish and steam until done. Serve with sour cream or with a Drawn-Butter Sauce seasoned with lemon-juice.
CARP IN MATELOTE
Cook the cleaned carp in a fish-kettle with two sliced onions, a bunch of parsley, a little salt, a few pepper-corns, two cloves of garlic, a quart of red wine and a pint of water. Cook slowly for forty minutes and take out the fish. Strain the sauce and reduce by rapid boiling to one quart. Thicken with butter and browned flour and boil for half an hour. Skim, add three tablespoonfuls of butter, one tablespoonful of anchovy paste, and the juice of a lemon. Pour over the fish and serve.
CARP À LA BOURGUINOTTE
Stew the carp in red wine, drain, and place on a platter. Cook four shallots, two cloves, a blade of mace, a pinch of thyme, a bay-leaf, and a mushroom for five minutes in enough red wine to cover. Add enough beef stock to make the required quantity of sauce, and thicken with butter and browned flour. Cook until thick, strain, and pour over the fish.
CARP À LA PÉRIGUEUX
Cook the carp in wine and drain. Chop six truffles fine, add a tablespoonful of chopped raw ham, a pinch of thyme, and a bay-leaf. Cook for ten minutes in sufficient white wine to cover. Add a cupful of beef stock and thicken with butter and browned flour. Cook until thick, rub through a sieve, add a tablespoonful of butter and a little anchovy paste and the juice of half a lemon.
CARP À LA LYONS
Clean the fish and cut into thick slices. Soak for an hour in a marinade of oil and vinegar, season with salt, pepper, thyme, bay-leaves, and chopped onion. Drain, dip in flour, then in beaten egg, then in bread-crumbs, mixed with Parmesan cheese. Fry in deep fat and garnish with lemon and parsley.
CARP À LA PROVENÇALE
Stew the carp in court bouillon and white wine. Drain and place on a platter. Cook together two tablespoonfuls each of chopped ham and olive-oil, four bruised cloves of garlic, a pinch of thyme, a bay-leaf, a tablespoonful of capers, a peeled lemon sliced, a small bunch of parsley, and paprika to season. Cook for five minutes, add enough beef stock to make the required quantity of sauce, and cook for ten minutes. Thicken with browned flour, rub through a sieve, skim, add a tablespoonful of butter and a little anchovy paste, and pour over the fish.
SIX WAYS TO COOK CATFISH
CATFISH STEWED WITH TOMATOES
Slice the fish and fry in butter. When half cooked, add a cupful of water, a chopped onion, a red pepper, and a can of tomatoes. Cook slowly for half an hour and serve with buttered toast.
FRIED CATFISH—I
Clean and cut the fish in squares. Season with salt, pepper, and Worcestershire sauce. Dip in egg, then in crumbs or corn-meal, and fry in deep fat.
FRIED CATFISH—II
Prepare the fish according to directions given above, dredge with seasoned flour, and fry in butter in a frying-pan.
FRIED CATFISH—III
Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil and vinegar, dip in egg and crumbs, and fry in deep fat.
STEWED CATFISH
Soak the skinned fish in brine for an hour. Put into a saucepan with a chopped onion, cover with cold water, and simmer until they are tender. Take out the fish, season with salt, pepper, and butter, and thicken the liquid in which they were cooked with a tablespoonful each of butter and flour cooked together and mixed with half a cupful of boiling cream. Bring to the boil, add a teaspoonful of minced parsley and one egg well beaten. Pour the sauce over the fish and serve.
BOILED CATFISH
Boil the fish according to directions previously given. Thicken the remaining liquid with butter rolled in flour, season with salt, pepper, and lemon-juice, add two chopped hard-boiled eggs, pour over the fish, and serve.
SIXTY-SEVEN WAYS TO COOK CODFISH
BAKED CODFISH—I
Rub the inside of a small fresh cod with butter and lemon-juice and put on a buttered drainer in a fish-kettle. Rub with butter, sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice, and minced garlic. Pour over the fish three cupfuls of white wine, bring to the boil, and simmer for an hour and a half. Baste as required. Thicken the liquor with butter and flour and serve with the sauce.
BAKED CODFISH—II
Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of Sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with buttered paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs and dot with butter, and bake until brown. Take up the fish carefully, add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of butter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.
BAKED CODFISH—III
Prepare according to directions given for Baked Codfish—I, adding a pint of parboiled oysters to the sauce.
BAKED SALT CODFISH
Prepare the fish according to directions given in the recipe for Boiled Salted Cod. Mix with an equal quantity of mashed potatoes, season, add two tablespoonfuls of melted butter and enough hot milk to make very soft. Put into a buttered baking-dish, rub with butter, and bake until brown. Serve with Cream or Drawn-Butter Sauce.
CREAMED AND BAKED CODFISH
Put into a stoneware platter creamed codfish prepared according to directions elsewhere given, and surround with a border of mashed potatoes beaten light with an egg. Cover with crumbs, dot with butter, and brown in the oven.
BAKED CODFISH À LA MONTREAL
Butter a baking-dish and put in the centre a large piece of prepared codfish. Surround with boiled potatoes, rub all thoroughly with butter, season with pepper and salt, and bake in the oven, basting frequently. Serve in the same dish, sprinkling with minced parsley.
BAKED CODFISH À LA NANTUCKET
Prepare a stuffing of one cupful of cracker crumbs, one cupful of oysters, one quarter of a cupful of melted butter, and salt, pepper, minced parsley, and lemon-juice to season. Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon-juice, stuff, and sew. Rub with butter, sprinkle with crumbs, and add sufficient boiling water to keep from burning. Bake until done, basting as required.
BAKED CODFISH WITH CHEESE SAUCE
Rub the fish with butter and lemon-juice, put it on the grating in the baking-pan, season with salt and pepper, and bake, pouring a cupful of white stock under the grating. Take up the fish, cover with crumbs, dot with butter, and brown in the oven. Strain the liquid, thicken with butter rolled in flour, and season with lemon-juice, grated onion, and four tablespoonfuls of grated Parmesan cheese. Bring to the boil and serve poured around the fish.
QUICK BAKED CODFISH
Put a thick slice of codfish into a baking-pan. Rub with butter, season with pepper and salt, and add sufficient boiling water to moisten. Bake for half an hour, basting frequently. Thicken the gravy with butter and flour, pour over the fish, and serve.
BAKED ROCK COD WITH DRESSING
Season bread-crumbs with grated onion, sage, salt, and pepper. Add a tablespoonful of butter broken into bits, and sufficient milk to moisten. Fill and sew up the fish. Lay in a baking-pan on thin slices of salt pork, rub with butter, and cover with thin slices of pork. Pour over two tablespoonfuls of tomato catsup and half a cupful of boiling water. Bake for an hour, basting frequently.
BAKED COD À LA BEDFORD
Soak the cleaned fish for two hours in olive-oil seasoned with salt, pepper, and Worcestershire. Drain and put into a baking-dish, rub with butter, and sprinkle with crumbs. Add two wineglassfuls of Catawba wine and two cupfuls of oyster liquor. Cover with buttered paper and bake for forty minutes. Take up the fish, thicken the sauce with butter and flour, season with lemon-juice and minced parsley, pour around the fish, and serve.
BAKED CODFISH WITH CREAM
Parboil part of a codfish in salted water. Remove the bones and put the pieces into a baking-dish in layers with Cream Sauce and seasoning between. Cover with crumbs, dot with butter, sprinkle with grated nutmeg, and bake.
BOILED SALT CODFISH—I
Soak two pounds of salted cod over night, put into fresh water, bring to the boil and serve with melted butter.
BOILED SALT CODFISH—II
Soak the fish over night, change the water, and simmer until done. Serve with a Drawn-Butter Sauce.
BOILED SALTED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the preceding recipe. Cook one teaspoonful of corn-meal until thick in one cupful of milk, add one cupful of mashed potatoes, the codfish chopped, two tablespoonfuls of butter, two well-beaten eggs, and pepper to taste. Prepare an Egg Sauce, pour over the fish, and serve.
BOILED CODFISH WITH OYSTER SAUCE
Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel. Prepare a Cream Sauce, and cook oysters in it until the edges curl, pour over the fish, and serve.
BOILED CODFISH WITH CREAM SAUCE
Boil the codfish slowly in salted water. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of cream and cook until thick, stirring constantly. Add salt, pepper, and anchovy paste to season, pour over the fish. sprinkle with minced parsley, and serve.
BOILED CODFISH À LA HOLLANDAISE
Boil the fish according to directions previously given and serve with Hollandaise Sauce.
BOILED CODFISH WITH CAPER SAUCE—I
Prepare according to directions given for Boiled Codfish with Cream Sauce, omitting the anchovy paste, and adding two tablespoonfuls each of capers and melted butter.
BOILED CODFISH WITH CAPER SAUCE—II
Boil a small fresh codfish in court bouillon, and allow it to cool partially in the liquor. Serve with Caper Sauce.
BOILED CODFISH CREAMED
Sew up the fish in a cloth dredged with flour, and boil in salted and acidulated water. Unwrap, and serve with sauce made of half a cupful each of milk and boiling water, thickened with two tablespoonfuls of butter rolled in flour. Take from the fire, add two eggs well-beaten, and salt, pepper, and minced parsley to season. Add a tablespoonful of capers or tarragon vinegar, pour over the fish, and garnish with slices of hard-boiled eggs.
BOILED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the recipe for Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.
CODFISH BALLS WITH EGG SAUCE
Free two pounds of fresh cod from all bones; chop it and season with salt, pepper, grated nutmeg, and a little finely chopped lemon peel, adding chopped parsley, marjoram, a little soaked bread-crumbs with the water drained well out; mix with two unbeaten eggs and form into balls the size of a tomato. Fry a large sliced onion in two ounces of butter, add a cupful of boiling water, let it boil up, then put in the balls. When cooked, beat three eggs, strain in the juice of two large lemons, adding a little chopped parsley; stir this well in without letting it boil, then dish up the balls and strain the sauce over. Garnish with parsley. If liked, add three or four cut-up tomatoes to the balls.
CODFISH À LA CREOLE—I
Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of butter, and salt and pepper to season. Cook slowly for half an hour.
CODFISH À LA CREOLE—II
Soak over night two pounds of salt codfish. Fry brown in lard a chopped onion and a bean of garlic. Mix with three tablespoonfuls of browned flour and cook thoroughly. Add a can of tomatoes which have been rubbed through a sieve and simmered until very thick. Drain and rinse the fish, pour boiling water upon it and let stand until cool. Pick out the bones, add to the sauce, and reheat.
CODFISH PUFFS
Prepare the fish according to directions given in the preceding recipe. Mix with an equal quantity of mashed potatoes, add a heaping tablespoonful of butter, and mix thoroughly, using a little hot cream to moisten it. Add four eggs well beaten and mix thoroughly. Drop by spoonfuls into boiling fat and fry brown.
CODFISH AU GRATIN
Cook in court bouillon and cool in the liquor. Scrape off the skin, take out the bones, and put in the baking-dish in which it is to be served. Sprinkle it thickly with grated cheese and pour over a Béchamel Sauce. Sprinkle with crumbs and bake golden brown.
ESCALLOPED CODFISH AND MACARONI
Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven.
FRICASSÉED SALT CODFISH
Soak over night in cold water two pounds of salt codfish. Take out the bones, cover with fresh water, and bring to the boil. Fry in olive-oil two chopped onions and a green pepper, with a sliced tomato, a bruised clove of garlic, and a chilli pepper. Add six cupfuls of stock, three tablespoonfuls of tomato catsup, a tablespoonful of minced parsley, and two cupfuls of peeled raw potatoes cut into dice. Cook until the potatoes are nearly done, then add the codfish and boil for five or ten minutes.
CREAMED CODFISH
Flake cold cooked codfish, or salted codfish which has been soaked and boiled. Mix with a Cream Sauce, adding one or two well-beaten eggs to the sauce just before serving.
ESCALLOPED CODFISH WITH CHEESE
Prepare according to directions given for Creamed Codfish. Cover with grated cheese, crumbs, and butter, and bake in the oven.
BROILED SALT CODFISH
Soak two pounds of salt codfish over night. In the morning change the water, add a chopped onion, bring to the boil, and cool. Drain, wipe dry, rub with melted butter, and broil. Serve with Drawn-Butter Sauce.
CODFISH SOUFFLÉ
Boil half a pound of salt codfish according to directions previously given. Mash the fish and mix with two cupfuls of mashed potatoes, pepper to season, and the yolks of two eggs well beaten. Beat thoroughly, fold in the stiffly beaten whites of the eggs, and bake in a hot oven until well puffed and brown.
CODFISH AND MACARONI
Soak over night half a pound of salt codfish. Boil for twenty minutes two ounces of broken macaroni. Melt one tablespoonful of butter, add one of flour, and cook thoroughly. Add one cupful of stewed and strained tomatoes and cook until thick, stirring constantly. Season with salt, pepper, and grated onion, add the fish and macaroni, and cook for an hour in a double-boiler.
CODFISH À LA BONNE FEMME
Soak over night three pounds of salt codfish. Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove, and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the fish on a platter with the drained potatoes for a border. Melt one teaspoonful of butter, add one of flour, and cook thoroughly. Add two cupfuls of water in which the fish was cooked and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and a tablespoonful of melted butter. Season with pepper, pour over the fish and the potatoes, and serve.
CODFISH À LA BEAUREGARD
Prepare according to directions given for Creamed Codfish, using fresh codfish and omitting the egg. Serve on buttered toast and cover with hard-boiled eggs rubbed through a sieve.
STEWED CODFISH À LA LINCOLN
Clean and bone four pounds of fresh codfish. Slice and scald two small onions, drain and fry soft in salt pork fat. Cut the fish into cubes and season with salt and pepper. Boil the bones in water to cover, with onion and pork fat. Put the fish into a buttered sauce-pan and strain the boiling liquid over it, using enough to cover. Add the juice of half a lemon, and thicken with one heaping tablespoonful of butter cooked with two of flour. Season with salt, pepper, minced parsley, and tomato or mushroom catsup. Just before the fish is done add one quart of drained oysters and cook until the oysters are plump.
BOILED CODS' TONGUES WITH EGG SAUCE
Soak the tongues over night, change the water, and boil for ten minutes. Serve with Drawn-Butter Sauce.
FRIED CODFISH TONGUES
Wash the tongues, dip in cold milk and roll in seasoned flour. Fry in butter, and serve with tomato sauce.
CODS' TONGUES À LA POULETTE
Prepare according to directions given for boiled Cods' Tongues with Egg Sauce and serve with a Poulette Sauce, using for liquid the water in which the tongues were boiled.
CODFISH TONGUES À LA BEURRE NOIR
Prepare the tongues according to directions given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain and serve with brown butter, seasoned with salt, pepper, minced parsley, and lemon-juice.
CODFISH FRITTERS
Cut into strips fresh boiled cod, or freshened and boiled salt cod. Dip in fritter batter and fry in deep fat.
DEVILLED CODFISH
Flake cold cooked fish. Mix with an equal quantity of bread-crumbs the yolks of two hard-boiled eggs, and melted butter, grated onion, minced parsley, and pepper and salt to season. Add milk or oyster liquor to moisten and fill buttered shells. Cover with crumbs, dot with butter, and brown in the oven.
CODFISH À LA SEVILLE
Wash and dry one cupful of rice, brown it in olive-oil, and drain. Put into a stewpan and cover with fillets of fresh cod, fried in the oil. Add a sliced onion fried, half a dozen sliced tomatoes, and salt, cayenne, and lemon-juice to season. Add two cupfuls of stock, put a buttered paper on top, cover the pan, and bake half an hour in the oven. Take out the fish carefully, mix the rice and seasoning together, and serve as a border around the fish.