FISH
Fish makes an agreeable change in the usual routine of meat. It is less stimulating and nourishing than meat, but easier to digest. To obtain the greatest value and flavor from fish it should be eaten fresh and in season. Fish appears on the market fresh and preserved by freezing, canning, salting and smoking. It decomposes readily, so care must be taken to see that it is perfectly fresh. Cold-storage fish should never be purchased unless frozen solid and fully enclosed in a jacket of ice. Do not put frozen fish in water, but let it thaw out and use it as soon as possible.
White fleshed fish is more easily digested than red fleshed fish. Very large fish are better when boiled or steamed; medium-sized ones should be baked or split and broiled; small ones fried. Red fleshed fish is richer in fat and should not be fried. To determine freshness of fish, examine the flesh to see that it is firm; also see that there is bright blood, and that the eyes are bright, shiny and bulgy; the gills a bright, clear red; the scales shiny.
When boiling white fish add a little vinegar or lemon juice to the water to keep the flesh white and firm. Narrow strips of muslin greased with fat and put across the bottom of the pan in which fish is to be baked, make it easy to remove the fish from pan without breaking. The ends of the muslin must extend beyond the fish. When fish comes from market remove from paper, and if it has not been cleaned, clean it at once; wash, unless it is frozen fish, and salt slightly; place in a covered dish (a tin lard pail will be found useful for this purpose) and place in a part of the refrigerator so that the odor cannot be carried to other foods.
A boned fish may be rolled up compactly from tail to head, and boiled, steamed or baked. Large fish may be cut crosswise into steak. Salt fish should be soaked, at least over night, in clean soft water, skin side up; and most salt and pickled fish are improved by changing water, and soaking 6 hr longer. Wash all salt fish thoroughly in warm water before soaking.
All fish for boiling should be wrapped in a cloth kept for the purpose, and plunged into boiling water, except salmon, which should be put into lukewarm water to preserve the color, and mackerel and bluefish, which should be put on in cold water. Fish weighing 2 lb should be cooked gently about 20 min after water actually boils, and 6 min for each additional pound. Do not boil fish rapidly, as it breaks the flakes before the inside is done. Many prefer to steam fish, because steaming takes less from their nutritive qualities, but it requires more time.
FISH FILLETS
Fish fillets are the flesh of vertebrate fish separated from bone and cut into large or small pieces.
FISH FORCEMEAT
Is flesh of fish finely chopped and pressed through a fine sieve before being cooked.
FISH STOCK
Is the seasoned liquid in which fish has been cooked.
GARNISHINGS FOR FISH
Parsley, lemon slices, lemon baskets, lemon slices, sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and spread to resemble a fan, mashed potato and mushrooms, cucumbers and tomatoes, maitre d’hotel butter and watercress.
To Clean Fish: Remove scales by scraping with dull knife from tail toward head. Head and tail may be left on or removed according to manner of cooking. Small fish to be served whole have the entrails removed by opening under gills and pressing out contents with thumb and finger. Larger fish are split half-way down the belly and insides scraped and washed with salt water after it is empty. Wipe fish inside and out with a cloth wrung out of cold salted water, then wipe with a dry clean cloth.
To Skin a Fish: First remove fins along back and cut off a narrow strip of skin the entire length of back. Loosen skin over bony part of gills and slowly work toward tail. Do same on the other side.
To Bone a Fish: Clean fish and remove head; beginning at tail, run sharp knife close to the backbone, cutting meat away on one side and working toward the head. Turn and repeat on the other side.
BOILED FISH
Clean fish according to directions; wipe carefully and rub with salt; wrap in piece of cheesecloth to hold fish together and prevent scum from adhering to fish. Place it in kettle half filled with boiling water; cook slowly, allowing 20 min to the pound. A long fish kettle with a rack is useful. A wire basket in a kettle may be substituted; the fish coiled about in the basket. Water in which fish cooks should have salt and vinegar or lemon juice added; 2 tsp of salt and 1 of vinegar to a quart of water. The salt gives flavor; the vinegar or lemon juice keeps flesh white. Fish is cooked when flesh is firm and separates easily from bone. Take from water and remove cheesecloth; garnish with parsley and slices of lemon.
STEAMED FISH
Clean carefully, but without removing head or fins; rub inside and out with salt and pepper and lemon juice; laying slices of onion inside if liked; lay on buttered paper and steam till flesh falls easily from bones; lay on folded napkin; garnish with lemon and parsley; serve with Hollandaise sauce.
To Broil Fish: Cod, haddock, bluefish and mackerel are split down the back and broiled whole, removing head and tail or not, as desired. Salmon, chicken halibut and swordfish are cut in inch slices for broiling. Smelts and other small fish are broiled whole, without splitting. Clean and wipe fish as dry as possible; sprinkle with salt and pepper; place in well-greased wire broiler; slices of fish should be turned often while broiling; whole fish should be first broiled on flesh side, then turned and broiled on skin side just long enough to make skin brown and crisp; to remove from broiler, loosen fish on one side, turn and loosen on other side; otherwise flesh will cling to broiler; slip from broiler to hot platter.
FRIED FISH
Clean fish and wipe as dry as possible; sprinkle with salt and pepper; dip in flour, egg and crumbs and fry in deep fat; 6 min is sufficient for any but large pieces; drain dry on paper; serve on folded napkin; fry parsley that is to garnish dish, taking care to have it crisp without changing its color.
To Bake Fish: Clean and bake on a greased fish sheet placed in dripping pan. If fish sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted from pan.
PANNED FISH
This method is used for small fish or fish that can be cut in slices. Have fish well cleaned, seasoned with salt and pepper and dredged with a little flour or rolled in cornmeal. Fry until a golden brown.
To Saute Fish: Prepare as for frying; cook in frying pan with small amount of fat, or dip in cornmeal. Cod steak and smelts are often cooked in this way.
BROILED SALMON STEAK
Moisten slices of salmon with French dressing; let stand for 1 hr; put in broiler and broil on both sides; brush while cooking with 1 tbp melted fat; using a little at a time; cook 12 to 15 min; remove to hot platter; season with salt, pepper and juice of ½ lemon and sprinkle with 1 tbp chopped parsley; serve with Bearnaise sauce.
SHRIMP AND RICE
2 c cooked shrimp, cut in pieces, 2 c cooked rice, 2 tbp chopped parsley, ⅛ tsp pepper, few grains cayenne, 2 c medium white sauce, ½ c dried bread crumbs.
Mix shrimps, rice, parsley, pepper, cayenne and white sauce together; pour in greased baking dish; sprinkle with crumbs; bake in hot oven 25 min, or until crumbs are brown.
FILLET OF SOLE
1½ lb fillet of flounder, ¾ c fine bread crumbs, 1 egg, 1 tbp water, salt and pepper.
Wipe fillets with damp cloth; sprinkle with salt and pepper; dip in crumbs, then in slightly beaten egg diluted with water and again in crumbs; cook in a small amount of fat in frying pan 10 min, or until brown on both sides; garnish with lemon and parsley and serve with Tartare sauce.
FISH CROQUETTES
2 c cold cooked fish, salt and pepper, lemon juice and onion juice, 1 c croquette sauce, 1 tbp chopped parsley.
Mix all ingredients; add more lemon juice if needed; shape; dip in crumbs, egg and crumbs; fry in deep fat. One c tomato may substituted for 1 c milk or stock in croquette sauce.
SAUCE FOR CROQUETTES
3 tbp butter, 5 tbp flour, 1 c stock or milk, salt and pepper, celery salt, lemon juice, few drops onion juice.
Melt butter; add flour, seasonings and milk; cook until thick; this amount sufficient to thicken 2 c fish or meat. It may be varied by adding 2 egg yolks or 1 egg.
RICE-SALMON CROQUETTES
1 c cooked rice, 1 c salmon or other fish, 1 tbp minced parsley, 1 c thick white sauce, salt and pepper.
Combine; form into croquettes; dip in egg and crumbs and brown in oven.
CORNMEAL FISH CAKES
2 c cornmeal mush, 1 c shredded fish, 2 tbp chopped onions, 1 tbp chopped parsley, ½ tsp salt.
Shape in small cakes; brown in small amount of fat or in oven.
FISH WITH GREEN PEPPERS
1¾ c cold cooked fish, 1 c white sauce, ½ small green pepper, ½ slice onion or flavor to taste, salt and pepper.
Cut a slice from stem end of pepper; remove every seed and parboil peppers 15 min; make white sauce with 1 c milk, 2 tbp butter, 2 tbp flour, bit of bay leaf, sprig of parsley, salt and pepper to taste; scalding milk with parsley and bay leaf; cook onion finely chopped in butter 3 min; add flour when well mingled, milk, salt and pepper; when thickened and smooth add fish broken into flakes and green peppers cut into narrow strips; heat thoroughly, and serve with brown bread sandwiches.
DELMONICO FINNAN HADDIE
Cut fish in strips; there should be 1 c; put in baking pan, cover with cold water, and allow water to heat to boiling point; let stand; keeping water below boiling point for 25 min; drain and rinse thoroughly; separate fish into flakes; add ½ c heavy cream and 4 hard-boiled eggs thinly sliced; season with cayenne; add 1 tbp butter; sprinkle with finely chopped parsley.
STUFFED BAKED FISH
Bluefish, cod, haddock or halibut may be stuffed and baked whole; select a fish weighing from 3 to 3½ lb.; clean and wipe fish; stuff with dressing made as follows:
1 c bread crumbs, ⅓ c milk, tbp fat, 1 tbp parsley or onion chopped fine.
Salt and pepper to taste; sew fish together and rub with salt; place on narrow strips of cloth in dripping pan and bake in hot oven 35 to 40 min; basting often with 1 tbp fat melted in hot water; when done, remove cloth and stitches and serve with drawn butter sauce.
SALMON PUFFS
Remove skin and bones from 1 lb can salmon; chop very fine; add 1 tbp melted fat, ½ c bread crumbs, 3 well beaten eggs, 1 tbp lemon juice, pinch of salt and dash of pepper; pack in custard cups or muffin tins; bake ½ hr; serve with white sauce.
BAKED FINNAN HADDIE
Put fish in dripping pan, surrounded with milk and water in equal proportions; place where it will heat slowly; let stand 25 min; pour off liquid; spread with butter and bake 25 min.
BROILED FINNAN HADDIE
Broil in greased broiler until brown on both sides; remove to pan and cover with hot water; let stand 10 min; drain and place on platter; spread with butter, and sprinkle with pepper.
ESCALLOPED FINNAN HADDIE
1 c flaked finnan haddie or other smoked fish, 2 hard-boiled eggs, chopped, 1 c milk, ⅓ c bread crumbs, 2 tbp fat, 2 tbp flour, salt and pepper.
Make white sauce from fat, flour, salt, pepper and milk; place in baking dish alternate layers of fish and chopped egg; pour white sauce over; cover with crumbs; brown well in oven.
MOULDED FISH
Remove skin and bones from a piece of halibut weighing 1 lb.; chop fish fine and force through sieve; there should be 1⅓ c; pound well, adding gradually whites 2 eggs; add 1¼ c heavy cream, salt, pepper and cayenne to taste; turn into buttered fish mould; cover with buttered paper; set in pan of hot water, and bake until fish is firm; turn on platter and surround with
Normandy Sauce: Cook skin and bones of fish with 3 slices carrot, 1 slice onion, sprig of parsley, bit of bay leaf, ¼ tsp peppercorns, and 2 c cold water, 30 min, and strain; there should be 1 c; melt 2 tbp butter; add 3 tbp flour, fish stock, ⅓ c heavy cream; bring to boiling point and add yolks 2 eggs; season with salt, pepper, cayenne and 1 tbp lemon juice.
MEXICAN CODFISH
Pick over salt codfish and separate in small pieces; there should be ⅔ c; cover with lukewarm water; soak until soft, and drain; cut 4 medium-sized cold boiled potatoes in slices; arrange alternate layers of potatoes and fish in buttered baking dish; sprinkle with salt and pepper; cover with 1½ canned pimientos cut in strips; repeat; pour over 1 c tomato sauce; cover with buttered cracker crumbs and bake until crumbs are brown.
CREAMED FISH
¼ c butter, 2½ tbp flour, 2 c milk, yolks 4 hard-boiled eggs, 1 tsp Anchovy sauce, 2 c cold boiled flaked fish.
Make a sauce of butter, flour and milk; mash yolk of eggs and mix with Anchovy sauce; add to sauce; then add fish; serve as soon as heated on pieces of toasted bread.
DROPPED FISH BALLS
1 c salt cod, 2 c diced potatoes, 1 egg, 1 tsp butter, few grains pepper.
Wash fish in cold water and flake in fine pieces; cook fish and potatoes together in boiling water until potatoes are done; drain and mash; add butter, pepper and beaten egg; beat all together thoroughly; have fat in frying kettle smoking hot; drop mixture by spoonfuls into fat; fry a golden brown; drain on soft paper. It is best to first dip spoon in fat; serve with tomato sauce and garnish with parsley.
BROILED SHAD
Wash; remove head and tail from shad; clean and split down the back; remove backbone with as many other bones as possible; place skin side down on greased broiler; spread with melted fat, and sprinkle with salt and pepper; broil 20 to 25 min; depending on size of fish; remove to hot platter; garnish with watercress and slices of lemon; serve at once.
SHAD ROE
Wash and dry roe, using care not to break skin; sprinkle with salt, pepper and flour; melt 2 tbp fat in frying pan; when hot, put in roe and cook slowly until brown on one side; turn and brown on other side. A cover may be put over frying pan to keep fat from spattering; cook from 20 to 30 min; garnish with lemon and parsley and serve very hot with crisp bacon.
SAUTEED BUTTERFISH
Wipe fish with damp cloth; sprinkle with salt, pepper and flour; cook in small amount of fat in frying pan 8 to 10 min, or until brown on both sides; sprinkle with chopped parsley and juice of ½ lemon; garnish with watercress and serve with slices of lemon.
BOILED CODFISH
1 tbp fat, 1 stalk celery, 1 small onion, 1 small carrot, 1 sprig parsley, 2 qt water, ½ bay leaf, 1 tbp vinegar, 1 tsp salt, ⅛ tsp pepper, 2½ lb codfish, all chopped fine.
Melt fat; add celery, onion, carrot and parsley; cook 2 min, stirring frequently; add water, bay leaf, vinegar, salt and pepper; bring to boiling point; wrap fish in cheesecloth; drop into boiling water; reduce heat and simmer 30 min; remove cheesecloth from fish and serve on hot platter garnished with parsley; serve with egg sauce.
CREAMED CODFISH
3 c cooked cod, flaked, 2 c medium white sauce, 2 tbp chopped parsley, 1 tbp chopped pimento.
Heat flaked fish in white sauce; add parsley and pimento and more seasoning if necessary; serve on hot toast with baked potatoes.
SAUTEED CODFISH
Remove skin and backbone; cut fish in square pieces; season with salt and pepper and roll in fine cornmeal or cracker crumbs; cook in a small amount of fat in frying pan 8 to 10 min, or until brown on both sides; drain on paper and serve with tartare sauce.
SPICED SALMON
Remove fish from 1 can salmon; rinse thoroughly with hot water and remove skin and bones; put 1 c vinegar in saucepan and add 1 tsp whole cloves, ½ tsp allspice berries, 8 peppercorns, and ¼ tsp salt; bring to boiling point; pour over fish; cover, and let stand 2 hr; drain and separate into flakes.
FISH HASH
Take equal parts of cold flaked fish and cold boiled potatoes finely chopped; season with salt and pepper; fry out fat salt pork; remove scraps; leaving enough fat in pan to moisten fish and potatoes; put in fish and potatoes; stir until heated; cook until well browned underneath; fold and turn like an omelet.
SPANISH MACKEREL
Clean and wipe fish; cut down the belly; remove bone; dry well; season with salt and pepper; brush over with oil and broil slowly 25 min; remove to hot dish and serve with melted butter.
BROOK TROUT
Dress, clean and wipe dry; score a little across back; rub in oil or fat, and broil slowly 6 min; serve on hot platter with maitre d’hotel sauce.
BAKED STUFFED SMELTS
Clean and wipe as dry as possible 12 smelts; stuff, sprinkle with salt and pepper; brush over with lemon juice; place in buttered shallow plate; cover with buttered paper; bake 5 min in hot oven; remove from oven, sprinkle with buttered crumbs, and bake until crumbs are brown; serve with Sauce Bearnaise.
Stuffing: Cook 1 tbp finely chopped onion with 1 tbp butter 3 min; add ¼ c finely chopped mushrooms, ¼ c soft part of oysters (parboil, drained and chopped), ½ tsp chopped parsley, 2 tbp white sauce, and ½ c fish force meat. Any other desired stuffing can be used.
FRIED SMELTS
Clean smelts; removing entrails through gills; leaving on heads and tails; wipe dry; sprinkle with salt and pepper; dip in flour, egg and crumbs and fry 4 min in deep fat; arrange on hot platter and garnish with parsley and lemon. Smelts may be baked in oven or pan broiled.
SHAD ROE, TOMATO SAUCE
Cook shad roe 15 min in boiling salted water to cover, with ½ tbp vinegar; drain; cover with cold water, and let stand 5 min; remove from cold water; place on buttered pan with ¾ c tomato sauce; bake 20 min in hot oven; basting every 5 min; remove to platter, and pour around ¾ c tomato sauce.
FILLET OF COD OR HADDOCK
Dress and clean fish; remove skin and backbone; cut flesh in square pieces; season with salt and pepper and roll in fine white cornmeal; try out several slices of salt pork; lay fish in hot fat, cook brown on each side; drain on soft paper and serve hot with butter, and garnish with slices of lemon. Any fish having firm white flesh can be prepared in this manner.
HALIBUT MAITRE D’HOTEL
Cut 3 lb halibut steak into 3″ squares; wipe with wet cloth and dry thoroughly; dip in flour, egg and sifted bread crumbs; fry in deep fat until a rich brown; drain on soft paper and serve with maitre d’hotel butter.
PLANKED SHAD
Shad are in season from January to June. Jack shad are usually cheaper than roe shad; clean and split a 3 lb shad; place skin side down on heated oak plank 1″ thick; sprinkle with salt and pepper and brush over with butter; bake 30 min in hot oven or in a gas stove under the broiling flame; garnish with parsley and lemon.
BAKED MACKEREL
Split fish, clean and remove head and tail; place in buttered dripping pan; sprinkle with salt and pepper, and dot over with fat; pour over ⅔ c milk; bake 25 min in hot oven.
STUFFED BAKED CARP
Prepare carp by skinning and removing entrails; stuff carp with dressing made as follows:
2 c soaked stale bread, 4 tbp beef drippings, 1 tsp ground mace, ½ tsp pepper, 1 tsp salt.
Sew up opening or tie securely; place fish in dripping pan the bottom of which has been covered with a thin layer of fat and slices of onions; bake until fish is a golden brown; serve with parsley and slices of lemon.
CODFISH BALLS
1 lb salt codfish, 2 c potatoes, in 1″ pieces, 1 egg, ½ tbp butter.
Boil and mash potatoes; while they are cooking, cover codfish with boiling water, and when cool enough to allow your hands in it, pick fish into shreds; drain off water; mix fish, potatoes, butter and egg together, and beat mixture well; fry it by heaping tbp in deep fat, or shape it into balls, and fry in deep fat. Shredded codfish may be prepared according to instructions on boxes.
KIPPERED HERRINGS
Remove fish from can; arrange on platter that may be put in oven; sprinkle with pepper; brush over with lemon juice and melted butter, and pour over liquor left in can; heat thoroughly, and garnish with parsley and slices of lemon.
BAKED COD WITH STUFFING
Clean a 4-lb cod; sprinkle with salt and pepper; brush over with lemon juice; stuff and sew; gash, skewer and bake as Stuffed Baked Fish, but use Oyster Stuffing; serve with oyster sauce.
SCALLOPED SALMON
1 c thick white sauce, 1½ c cold flaked salmon, 1 tbp chopped green pepper, ¼ tsp paprika, 1 c soft bread crumbs.
To hot white sauce add salmon, green pepper and paprika; mix well; put in greased ramekins or large baking dish; sprinkle with fine bread crumbs; bake in hot oven.
SPANISH FISH
2½ c cold flaked fish (cod, haddock, halibut), 1½ c milk, 1 slice onion, blade of mace, sprig of parsley, ¼ c butter, ¼ c flour, ½ tsp salt, ⅛ tsp pepper, lemon juice, yolks 2 eggs, ⅔ c buttered cracker crumbs.
Scald milk with onion, mace and parsley; remove seasonings; melt butter; add flour, salt, pepper and pour on gradually while stirring constantly the milk; bring to boiling point and add eggs, slightly beaten; put a layer of fish on buttered dish; sprinkle with salt and pepper, and add a few drops of lemon juice; cover with sauce; continuing until fish and sauce are used; cover with crumbs; bake in hot oven until crumbs are brown.
STUFFED HADDOCK
1 haddock (about 4 lb), 2 tbp fat, 1½ c bread crumbs, 2 tbp chopped sour pickle, 1 tsp chopped capers, 1 tsp chopped onion, 1 tsp chopped parsley, ½ tsp salt, ⅛ tsp pepper, ⅛ tsp paprika.
Wipe fish with damp cloth and remove head and tail; split down middle; clean; remove backbone and as many other bones as possible; season with salt and pepper; melt fat and add bread crumbs, pickle, capers, onion, parsley, salt, pepper and paprika; mix well; put this stuffing between 2 halves of fish, sandwich style; put in baking pan with ½ c water; brush top with melted fat; sprinkle with salt and pepper; bake in moderate oven 55 min; baste occasionally while baking with melted fat.
FISH CROQUETTES
To 1½ c cold flaked halibut or salmon add 1 c white sauce; season with salt and pepper; spread on a plate to cool; shape; roll in crumbs, egg and crumbs, and fry in deep fat; drain; arrange on hot dish for serving; garnish with parsley. If salmon is used, add lemon juice and finely chopped parsley.
FISH AND EGG CROQUETTES
Follow directions for Fish Croquettes; using 1 c fish and 3 hard-boiled eggs finely chopped.
MOLDED SALMON
Line a bread pan, slightly buttered, with warm steamed rice; fill center with cold boiled salmon, flaked and seasoned with salt, pepper and a slight grating of nutmeg; cover with rice and steam 1 hr; turn on a hot platter for serving, and pour around egg sauce. This is very pretty.
CREAMED CODFISH
¾ c salt codfish, 1 c medium white sauce, 1 egg.
Soak codfish over night to remove salt, and boil 30 min; shred and drain; add to the white sauce; heat well, and add beaten egg just before serving.
BOILED HADDOCK
Clean and steam fish 30 min; place on hot platter; garnish with slices of hard-boiled eggs and parsley, and serve with egg sauce. A thick piece of fish may be steamed and served in same way.
SALMON LOAF
Drain a 1-lb can salmon and save liquor; chop fish fine and pick out bones; add 1 tbp fat, 2 well-beaten eggs, ½ tsp salt, ½ c fine bread crumbs, ⅛ tsp pepper; stir all well together and put in buttered mould; steam ¾ hr.
Make a sauce as follows: Melt 2 tbp butter; add 1 tbp flour, a few grains of pepper, 1 c hot milk and salmon liquor. When it has cooked smooth stir in beaten egg. Unmould loaf and serve with sauce; garnish with parsley. This makes a handsome luncheon dish.
FRIED HADDOCK
Cut fish in squares; wash and wipe dry; take ½ c of flour, ½ c of Indian meal and 1 tbp salt; mix well; dip fish into mixture; have ready a frying pan with ¼ lb of pork and ¼ lb lard; drop in boiling mixture and fry a golden brown.
BAKED SMELTS
Cut off heads; wash and clean; dry thoroughly, and arrange nicely in flat greased baking dish; grease fish all over with butter; season with salt and pepper and roll in cornmeal; place a piece of butter on each; bake 20 min in hot oven; garnish with cut lemon.
BROILED HALIBUT
Wipe with cloth wrung out of cold water; season slices with salt and pepper; roll in flour or cornmeal and broil 25 min; serve with maitre d’hotel butter.
BROILED SCROD
Scrod is a young cod, weighing from 2½ to 5 lb.; clean and wipe as usual; cut down the belly; remove backbone; place on hot greased broiler; sprinkle with salt and pepper and cook 25 min; remove to hot platter and spread with butter.
SCALLOPED CODFISH
Line a buttered baking dish with cold flaked codfish; sprinkle with salt and pepper; cover with layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice and a few grains of cayenne, and then in cracker crumbs); add 3 tbp oyster liquor; repeat, and cover with buttered cracker crumbs; bake 20 min in hot oven; serve with egg sauce.
FISH TIMBALES (1)
1 pt cooked fish freed from bone and skin, ½ c bread crumbs, 1 tbp melted butter, 2 eggs, ½ tsp dry mustard, dash of cayenne pepper, 1 tsp lemon juice.
Mix well together; put into buttered timbale moulds; bake 1 hr in moderate oven; serve with Hollandaise sauce; cream ½ c butter; add yolks 2 eggs, speck of cayenne, 1 tbp lemon juice, little salt; add from ⅓ to ½ c boiling water; cook until it thickens.
SALMON TURPOT
Put 1 tbp butter in db; when melted, mix in smoothly 1 tbp flour and add 1 pt milk; cook until quite thick; then take 1 can salmon and put in layer of salmon in baking dish, then one of thickened milk with 2 hard-boiled eggs chopped into it; salmon again; then milk and so until all is used; sprinkle bread or rolled cracker crumbs on top and bake until brown in hot oven.
PLANKED WHITEFISH
Select a 1 to 2 lb fish; clean and remove backbone and as many smaller bones as possible; soak plank well to prevent burning and lay fish on it skin side down; place in oven or in broiler until fish is tender and slightly browned; serve with melted butter or maitre d’hotel butter.
SALMON LOAF
1 can salmon, 1 tbp lemon juice, 1 tbp butter, 1 c bread crumbs, 2 eggs, ½ c evaporated milk diluted with ½ c boiling water, ½ tsp salt, ⅛ tsp pepper.
Remove skin and bone from salmon and flake with fork; add lemon juice; melt butter in hot diluted milk and add bread crumbs and seasonings; combine with fish; add well beaten eggs; shape and put into buttered baking dish; bake 1 hr in moderate oven; serve with tomato sauce.
FISH TIMBALES (2)
1 c raw fish, ¼ c almonds, 1 tsp salt, few drops onion juice, few grains cayenne, 1 c whipped cream, 4 egg whites, 1 tbp lemon juice.
Chop fish and press through sieve; add onion juice, lemon juice, salt and pepper; when well mixed add whipped cream, almonds finely chopped, and egg whites beaten to stiff froth; fill greased timbale molds with mixture; set in pan of hot water; bake 15 min; serve hot with tomato sauce, or cold, with mayonnaise dressing.
FISH TIMBALES (3)
1 c cooked fish, 2 tbp butter, 2 tbp flour, ¾ c milk, 3 egg yolks, 1 tsp salt, few grains cayenne, 1 tbp lemon juice, 1 tsp parsley, 3 egg whites.
Melt butter; add flour, milk, seasonings and parsley; cook 5 min; add fish; boil 2 min; add egg yolks; then cool; fold in stiffly beaten whites; fill greased molds with mixture; set in pan of hot water and bake 20 min.
BAKED HALIBUT
2 lb halibut, 2 c tomatoes, 1 c water, 1 slice onion, 3 cloves, ½ tbp sugar, 3 tbp fat, 3 tbp flour, ¾ tsp salt, ⅛ tsp pepper.
Cook tomatoes, water, onion, cloves and sugar 20 min; melt fat; add flour, and stir into hot mixture; add salt and pepper; cook 10 min and strain; clean fish; place in baking pan; pour around half the sauce and bake 35 min; basting often; remove to hot platter; pour around remaining sauce, and garnish with parsley.
BAKED SWORDFISH
1 lb swordfish, washed and wiped dry; put in baking pan with few drops water; dot the fish with pieces of butter, salt and pepper; bake 30 min; then pour over it some thin cream and let brown; when ready to serve place sprays of parsley over it.
NEW ENGLAND FISH DINNER
Soak a small box of boned salt codfish in cold water 2 hr; drain, cover with boiling water and cook gently 20 min; do not allow fish to cook until it falls to pieces; cut ¼ lb fat salt pork into tiny cubes; put into hot iron frying pan, and cook until cubes are crisp; take 4 tbp fat that is tried out from pork cubes; put into sauce pan with 4 tbp flour; stir until well blended; then pour on gradually, while stirring constantly, 2 c scalded milk; bring to boiling point; cook 3 min, and pour on a hot platter. In the center of platter place codfish drained from water and cover with pork cubes; at each end of platter arrange hot boiled onions; on each side hot boiled potatoes, and between onions and potatoes hot boiled beets. This makes an attractive dish.
SMALL FRIED FISH
Dress; clean; wipe dry and rub with salt and pepper; lay in a baking dish with chopped onion, mushrooms and parsley; dot the fish with butter and pour in enough thin broth to cover the bottom of dish; add the juice of ½ onion and bake till the flesh parts easily from the bone.
WHITE FISH
Dress and clean the fish; split and lay open with the meat side up; season with salt and pepper and place in a baking pan on a bed of pork chips; bake from 25 to 30 min; brushing it over once or twice with beaten egg while cooking.
DARNE OF SALMON
1 onion, 2 carrots, minced, 2 tbp minced parsley, 1 tbp peppercorns, ½ tsp salt, 3 tbp butter, 1 pt claret, 1 pt thin broth.
Darne of salmon is the middle cut; there are but 2 and sometimes 3 from a large fish; lay in a stew pan on a bed of vegetables; dredge with the salt and pour over this the claret and broth; dot with the butter and cover with buttered paper; bring quickly to a boil and simmer very gently for 1 hr; place on a hot platter; remove the skin and serve with a Hollandaise sauce.
FRIED EELS
Clean eels; cut in 2″ pieces, and parboil 8 min; sprinkle with salt and pepper; dip in cornmeal; saute in hot fat.
FRIED STUFFED SMELTS
Follow directions for Baked Stuffed Smelts; dip in crumbs, egg and crumbs, and fry in deep hot fat; serve with tartare sauce.
BOILED SALMON
1 tbp fat, 1 onion, 1 stalk celery, 1 sprig parsley, 1 carrot, 2 qt water, ½ bay leaf, 1 tsp salt, ⅛ tsp pepper, 1 tbp vinegar, 2½ lb salmon.
Melt fat; add onion, celery, parsley and carrot chopped fine; cook 2 min, stirring frequently; add water, bay leaf, salt, pepper and vinegar; bring to boiling point; wrap salmon in cheesecloth and drop into boiling water; reduce heat and simmer 30 min; remove cheesecloth and serve fish on hot platter; garnish with lemon, cut in fancy shapes, and parsley; serve with parsley sauce.
FISH STUFFING (1)
2 c bread crumbs, ¼ c fat, 1 minced onion, ½ tsp sage, ⅕ c chopped celery, 1 tbp chopped parsley; heat fat and add bread crumbs; mix well, then add onion, sage, celery and parsley.
FISH STUFFING (2)
1 c bread crumbs, 1 tbp minced onion, 2 tbp butter, 1 tsp chopped parsley, ¼ tsp salt, ⅛ tsp pepper, 1 egg.
Soak bread in cold water; when soft press out all water; fry onion in butter; add bread, parsley and seasoning; add beaten egg last.
FISH STUFFING (3)
½ c lean veal, ⅛ lb fat bacon, ¼ c bread crumbs, ¼ tsp salt, ⅛ tsp pepper, 1 tsp onion, 1 tsp parsley.
Chop meat very fine; add bread crumbs soaked and pressed and seasonings.
MUSHROOM STUFFING
Mix ½ c bread crumbs with 3 tbp melted fat and ⅓ c mushroom caps, cut in pieces; then add ½ tsp salt and few grains pepper.
OYSTER STUFFING
1 c cracker crumbs, ¼ c melted fat, ½ tsp salt, ⅛ tsp pepper, 1½ tsp lemon juice, ½ tbp finely chopped parsley, 1 c oysters.
Add seasonings and fat to cracker crumbs; clean oysters and remove tough muscles; add soft parts to mixture, with 2 tbp oyster liquor to moisten.