diff options
| author | Roger Frank <rfrank@pglaf.org> | 2025-10-15 04:53:33 -0700 |
|---|---|---|
| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-15 04:53:33 -0700 |
| commit | 0117de7cca0e6b97cd8956818dd70e9e57f10ced (patch) | |
| tree | da866456e37206c76183c47222c474773289b7e2 | |
| -rw-r--r-- | .gitattributes | 3 | ||||
| -rw-r--r-- | 18542-8.txt | 12943 | ||||
| -rw-r--r-- | 18542-8.zip | bin | 0 -> 124965 bytes | |||
| -rw-r--r-- | 18542-h.zip | bin | 0 -> 135142 bytes | |||
| -rw-r--r-- | 18542-h/18542-h.htm | 15924 | ||||
| -rw-r--r-- | 18542.txt | 12943 | ||||
| -rw-r--r-- | 18542.zip | bin | 0 -> 124796 bytes | |||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 |
9 files changed, 41826 insertions, 0 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/18542-8.txt b/18542-8.txt new file mode 100644 index 0000000..a346bfc --- /dev/null +++ b/18542-8.txt @@ -0,0 +1,12943 @@ +The Project Gutenberg EBook of How to Cook Fish, by Olive Green + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: How to Cook Fish + +Author: Olive Green + +Release Date: June 9, 2006 [EBook #18542] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK HOW TO COOK FISH *** + + + + +Produced by Robert J. Hall, in loving memory of Florence +May Gautry (1905-2005) + + + + + + +HOW TO COOK FISH + + +BY OLIVE GREEN + + + + +[Page iii] +CONTENTS + +CHAP. + I. THE CATCHING OF UNSHELLED FISH + II. FISH IN SEASON + III. ELEVEN COURT BOUILLONS + IV. ONE HUNDRED SIMPLE FISH SAUCES + V. TEN WAYS TO SERVE ANCHOVIES + VI. FORTY-FIVE WAYS TO COOK BASS + VII. EIGHT WAYS TO COOK BLACKFISH + VIII. TWENTY-SIX WAYS TO COOK BLUEFISH + IX. FIVE WAYS TO COOK BUTTERFISH + X. TWENTY-TWO WAYS TO COOK CARP + XI. SIX WAYS TO COOK CATFISH + XII. SIXTY-SEVEN WAYS TO COOK CODFISH + XIII. FORTY-FIVE WAYS TO COOK EELS + XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE +[Page iv] + XV. THIRTY-TWO WAYS TO COOK FLOUNDER + XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS + XVII. TWENTY-TWO WAYS TO COOK HADDOCK + XVIII. EIGHTY WAYS TO COOK HALIBUT + XIX. TWENTY-FIVE WAYS TO COOK HERRING + XX. NINE WAYS TO COOK KINGFISH + XXI. SIXTY-FIVE WAYS TO COOK MACKEREL + XXII. FIVE WAYS TO COOK MULLET + XXIII. FIFTEEN WAYS TO COOK PERCH + XXIV. TEN WAYS TO COOK PICKEREL + XXV. TWENTY WAYS TO COOK PIKE + XXVI. TEN WAYS TO COOK POMPANO + XXVII. THIRTEEN WAYS TO COOK RED SNAPPER + XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON + XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT +[Page v] + XXX. TWENTY WAYS TO COOK SARDINES + XXXI. NINETY-FIVE WAYS TO COOK SHAD + XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD + XXXIII. NINE WAYS TO COOK SKATE + XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS + XXXV. FIFTY-FIVE WAYS TO COOK SOLES + XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON + XXXVII. FIFTY WAYS TO COOK TROUT +XXXVIII. FIFTEEN WAYS TO COOK TURBOT + XXXIX. FIVE WAYS TO COOK WEAKFISH + XL. FOUR WAYS TO COOK WHITEBAIT + XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH + XLII. EIGHT WAYS TO COOK WHITING + XLIII. ONE HUNDRED MISCELLANEOUS RECIPES + XLIV. BACK TALK + XLV. ADDITIONAL RECIPES + INDEX + + + + +[Page 1] +HOW TO COOK FISH + + * * * * * + +THE CATCHING OF UNSHELLED FISH + +"First catch your hare," the old cookery books used to say, and +hence it is proper, in a treatise devoted entirely to the cooking +of Unshelled Fish, to pay passing attention to the Catching, or +what the Head of the House terms the Masculine Division of the +Subject. As it is evident that the catching must, in every case +precede the cooking--but not too far--the preface is the place +to begin. + +Shell-fish are, comparatively, slow of movement, without guile, +pitifully trusting, and very easily caught. Observe the difference +between the chunk of mutton and four feet of string with which one +goes crabbing, and the complicated hooks, rods, flies, and reels +devoted to the capture of unshelled fish. + +An unshelled fish is lively and elusive past the power of words to +portray, and in this, undoubtedly, lies its desirability. People +will travel for two nights and a day to some spot +[Page 2] +where all unshelled fish has once been seen, taking $59.99 worth +of fishing tackle, "marked down from $60.00 for to-day only," rent +a canoe, hire a guide at more than human life is worth in courts +of law, and work with dogged patience from gray dawn till sunset. +And for what? For one small bass which could have been bought at +any trustworthy market for sixty-five cents, or, possibly, some +poor little kitten-fish-offspring of a catfish--whose mother's +milk is not yet dry upon its lips. + +Other fish who have just been weaned and are beginning to notice +solid food will repeatedly take a hook too large to swallow, and +be dragged into the boat, literally, by the skin of the teeth. +Note the cheerful little sunfish, four inches long, which is caught +first on one side of the boat and then on the other, by the patient +fisherman angling off a rocky, weedy point for bass. + +But, as Grover Cleveland said: "He is no true fisherman who is +willing to fish only when fish are biting." The real angler will +sit all day in a boat in a pouring rain, eagerly watching the point +of the rod, which never for an instant swerves a half inch from +the horizontal. The real angler will troll for miles with a hand +line and a spinner, winding in the thirty-five dripping feet of +[Page 3] +the lure every ten minutes, to remove a weed, or "to see if she's +still a-spinnin'." Vainly he hopes for the muskellunge who has just +gone somewhere else, but, by the same token, the sure-enough angler +is ready to go out next morning, rain or shine, at sunrise. + +It is a habit of Unshelled Fish to be in other places, or, possibly, +at your place, but at another time. The guide can never understand +what is wrong. Five days ago, he himself caught more bass than +he could carry home, at that identical rocky point. A man from +La Porte, Indiana, whom he took out the week before, landed a +thirty-eight pound "muskie" in trolling through that same narrow +channel. In the forty years that the guide has lived in the place, +man and boy, he has never known the fishing to be as poor as it +is now. Why, even "ol' Pop Somers" has ceased to fish! + +But the real angler continues, regardless of the local sage. He +who has heard the line sing suddenly out of his reel, and, after a +hard-fought hour, scooped a six-pound black bass into the landing +net, weary, but still "game," is not dismayed by bad luck. He who +can cast a fly a hundred feet or more finds pleasure in that, if +not in fishing. Whoever has taken in a muskellunge of any size +will ever after troll patiently, even through masses of weed. +[Page 4] +Whoever has leaned over the side of a sailboat, peering down into +the green, crystalline waters of the Gulf, and seen, twenty feet +down, the shimmering sides of a fifteen-pound red grouper, firmly +hooked and coming, will never turn over sleepily, for a last nap, +when his door is almost broken in at 5 A.M. + +And, fish or no fish, there are compensations. Into a day of +heart-breaking and soul-sickening toil, when all the world goes +wrong, must sometimes come the vision of a wooded shore, with tiny +dark wavelets singing softly on the rocks and a robin piping cheerily +on the topmost bough of a maple. Tired eyes look past the musty ledger +and the letter files to a tiny sapphire lake, set in hills, with +the late afternoon light streaming in glory from the far mountains +beyond. + +It may be cold up North, but down in the Gulf they are fishing--scudding +among the Florida Keys in a little white sailboat, landing for lunch +on a strand as snowy as the northern streets, where the shimmering +distances of white sand are paved with shell and pearl, and the tide +thrums out its old song under the palms. And fish? Two-hundred +and fifty pounds is the average day's catch for a small sailboat +cruising among the Florida Keys. + +Yet, when all is said and done, the catching of fish is a matter +of luck--a gambler's chance, +[Page 5] +if you will have it so. The cooking, in unskilled hands, is also +a lottery, but, by following the appended recipes, becomes an art +to which scientific principles have been faithfully applied. + +Having caught your fish, you may cook him in a thousand ways, but +it is doubtful whether, even with the finest sauce, a pompano will +taste half as good as the infantile muskellunge, several pounds under +the legal weight, fried unskilfully in pork fat by a horny-handed +woodsman, kneeling before an open fire, eighteen minutes after you +had given up all hope of having fish for dinner, and had resigned +yourself to the dubious prospect of salt pork, eggs, and coffee +which any self-respecting coffee-mill would fail to recognize. + +All of which is respectfully submitted by + + O.G. + + + + +[Page 6] +FISH IN SEASON + +Bass--All the year. +Blackfish--April 1 to November 1. +Bluefish--May 1 to November 1. +Butterfish--October 1 to May 1. +Carp--July 15 to November 1. +Codfish--All the year. +Eels--All the year. +Flounder--All the year. +Haddock--All the year. +Halibut--All the year. +Herring--October 1 to May 1. +Kingfish--May 1 to November 1. +Mackerel--April 1 to October 1. +Mullet--June 1 to November 1. +Perch--September 1 to June 1. +Pickerel--June 1 to January 1. +Pike--June 1 to January 1. +Pompano--May 1 to August 1 and November 15 to January 1. +Red Snapper--October 1 to April 1. +Salmon--All the year. +Salmon Trout--October 1 to April 1. +Shad--January 1 to June 1. +Sheepshead--June 15 to November 15. +[Page 7] +Skate--September 1 to July 1. +Smelts--August 15 to April 15. +Sole--November 1 to May 1. +Sturgeon--June 1 to October 15. +Trout--April 1 to September 1. +Turbot--January 1 to July 15. +Weakfish--May 15 to October 15. +Whitebait--May 1 to April 1. +Whitefish--November 1 to March 1. + +Salt, smoked, and canned fish are never out of season. + + + + +[Page 8] +ELEVEN COURT BOUILLONS + +I + +Put into the bottom of the fish-kettle a thick layer of sliced +carrots and onion, and a sliced lemon. Season with parsley, thyme, +a bay-leaf, half a dozen whole peppers, and three or four whole +cloves. Lay the fish on top of this and cover with equal parts of +cold water and white wine, or with water and a little lemon-juice +or vinegar. Put the kettle over the fire and let it heat slowly. +The fish must always be put into it while cold and after boiling +allowed to cool in the water. + +II + +Cut fine a stalk of celery, a carrot, an onion, and a small sweet +pepper. Fry in butter, and add eight cupfuls of water, one cupful +of vinegar, and the trimmings of fish. Season with salt and pepper, +add half a bay-leaf, four cloves, and two sprigs of parsley. Boil +for ten minutes and let cool thoroughly before cooking the fish +in it. + +[Page 9] +III + +One pint of water, one quart of white wine, one tablespoonful of +butter, a bunch of parsley, four young onions, a clove of garlic, +a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring +to the boil and let cool thoroughly before cooking the fish in +it. + +IV + +Fry a large onion in two tablespoonfuls of butter. Add half a can +of tomatoes, salt, pepper, allspice, and minced parsley to season, +and half a cupful of tomato catsup. Add also one cupful of sliced +carrot and sufficient water to cover the fish. + +V + +One onion, two bay-leaves, four whole cloves, a stalk of celery, two +sprigs of parsley and three quarts of cold water. Add any trimmings +of fish at hand, simmer for two hours, season with salt and pepper, +and strain. Cool before using. + +VI + +Chop fine one onion, one stalk of celery, and two or three sprigs +of parsley. Fry in butter, add two tablespoonfuls of salt, six +pepper-corns, a bay-leaf, three cloves, two quarts of +[Page 10] +boiling water, and two cupfuls of vinegar or sour wine. Boil for +fifteen minutes, strain, and cool. Rub the fish with salt and +lemon-juice before cooking. + +VII + +Chop fine a large onion and a carrot. Add three bay-leaves, a few +sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls +of tarragon vinegar. Add enough water to cover the fish. The vinegar +may be omitted and equal parts of water and white wine used for +liquid. + +VIII + +Chop fine a quarter of a pound of bacon and an onion. Fry, add +a can of tomatoes, a chopped clove of garlic, and cayenne, salt, +and pepper to season. Add sufficient boiling water and cook for +fifteen minutes. Cool before putting in the fish. + +IX + +Half a carrot, half an onion, two cloves, three sprigs of parsley, +three pepper-corns, two tablespoonfuls of lemon-juice or vinegar, +a teaspoonful of salt, a blade of mace, half a bay-leaf, half a +teaspoonful of paprika, a dash of celery salt, and two quarts of +cold water. Bring to the boil and cool before using. + +[Page 11] +X + +Fry an onion in butter. Add half a teaspoonful of beef extract, a +pinch of celery seed, a few drops of Worcestershire, a tablespoonful +of tomato catsup, half a cupful of vinegar, and salt and pepper +to season. Add two quarts of cold water, bring to the boil, and +cool before using. + +XI + +Four quarts of water, one onion, one slice of carrot, two tablespoonfuls +of salt, one tablespoonful of pepper, two cloves, one tablespoonful +of vinegar, the juice of half a lemon, and a bouquet of sweet herbs. +Boil for an hour before putting in the fish. + + + + +[Page 13] +ONE HUNDRED SIMPLE FISH SAUCES + +ADMIRAL SAUCE + +Add two pounded anchovies, four chopped shallots, a teaspoonful +of chopped capers, and a little grated lemon-peel to one cupful +of Drawn-Butter Sauce. Reheat, season with salt and pepper and +lemon-juice. Serve hot. + +ALBERT SAUCE + +Boil three chopped shallots with a tablespoonful of butter and +one-fourth cupful of vinegar. Add one cupful of freshly grated +horseradish, half a cupful of white stock and one cupful of Veloute +Sauce. Boil until thick, rub through a sieve, reheat, add the yolks +of three eggs beaten with a cupful of cream, two tablespoonfuls +of butter in small bits, and a little minced parsley. + +ALLEMANDE SAUCE--I + +Put two cupfuls of white stock into a saucepan with half a dozen +mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and +[Page 14] +pepper to season, and a teaspoonful of minced parsley. Simmer for +an hour and strain. Thicken with a teaspoonful of flour, rubbed +smooth in a little cold stock or water, take from the fire, and +add the yolks of three eggs beaten with the juice of half a lemon. +Reheat, but do not boil. Take from the fire and add a tablespoonful +of butter. + +ALLEMANDE SAUCE--II + +Cook together two tablespoonfuls of butter and three of flour. +Add two cupfuls of white stock and cook until thick, stirring +constantly. Beat the yolks of three eggs and add the sauce gradually +to the eggs, beating constantly. Strain, add the juice of half a +lemon and a tablespoonful of butter. Serve hot. + +ANCHOVY BUTTER + +Soak, bone, dry, and pound eight salted anchovies. Add twice their +bulk of fresh butter, mix thoroughly, press forcibly through a fine +sieve, add a little more butter and the juice of a lemon. Make +into small pats and keep in a cold place. + +ANCHOVY BUTTER SAUCE + +Prepare a pint of Brown Sauce according to directions elsewhere +[Page 15] +given and season with melted butter, lemon-juice, and anchovy +essence. + +ANCHOVY SAUCE--I + +Stir two tablespoonfuls of anchovy essence into one cupful of melted +butter. Season with cayenne and powdered mace. + +ANCHOVY SAUCE--II + +Pound three anchovies smooth with three tablespoonfuls of butter, +add two teaspoonfuls of vinegar and a quarter of a cupful of water. +Bring to the boil and thicken with a tablespoonful of flour rubbed +smooth in a little cold water. Strain through a sieve and serve +hot. + +ANCHOVY SAUCE--III + +Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter +Sauce and season with lemon-juice and paprika. + +AURORA SAUCE + +Add one half cupful of mushroom liquor to one cupful of Béchamel +Sauce. Add also three tablespoonfuls of stewed and strained tomatoes, +and one tablespoonful of butter. Reheat, add a few cooked mushrooms +cut into dice, and serve. + +[Page 16] +AVIGNONNAISE SAUCE + +Chop together four shallots and two beans of garlic. Fry in olive-oil, +add two cupfuls of Béchamel Sauce, bring to the boil, add the yolks +of three eggs, two tablespoonfuls of grated Parmesan cheese, and +a little minced parsley. Heat, but do not boil, and use as soon +as it thickens. + +BEARNAISE SAUCE--I + +Bring to the boil two tablespoonfuls each of vinegar and water. +Simmer in it for ten minutes a slice of onion. Take out the onion +and add the yolks of three eggs beaten very light. Take from the +fire, add salt and pepper to season, and four tablespoonfuls of +butter beaten to a cream. The butter should be added in small bits. + +BEARNAISE SAUCE--II + +Beat the yolks of five eggs, add a pinch of salt and one tablespoonful +of butter. Heat in a double-boiler until it begins to thicken, +then take from the fire and add two more tablespoonfuls of butter. +Season with minced fine herbs and parsley and add a teaspoonful +of tarragon vinegar. + +BEARNAISE SAUCE--III + +Beat the yolks of two eggs very light +[Page 17] +and put into a double-boiler. Add gradually three tablespoonfuls +of olive-oil, then the same quantity of boiling water, then one +tablespoonful of lemon-juice. Season with salt and cayenne and +serve immediately. + +QUICK BEARNAISE SAUCE + +Beat the yolks of four eggs with four tablespoonfuls of oil and +four of water. Add a cupful of boiling water and cook slowly until +thick and smooth. Take from the fire, and add minced onion, capers, +olives, pickles, and parsley and a little tarragon vinegar. + +BÉCHAMEL SAUCE + +Cook together two tablespoonfuls each of butter and flour, add two +cupfuls of white stock and cook until thick, stirring constantly. +Season with salt, pepper, and grated nutmeg. + +BOMBAY SAUCE + +Season Drawn-Butter Sauce highly with chopped pickle, curry powder, +and tarragon vinegar. + +BORDELAISE SAUCE + +Fry in butter a tablespoonful of chopped shallots and two minced +beans of garlic. Add +[Page 18] +half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole +Sauce. Boil until thick, take from the fire and add lemon-juice and +minced parsley to season. Add also a quarter of a pound of beef +marrow cut in small pieces and parboiled in salted water. Serve +at once. + +WHITE BORDELAISE SAUCE + +Fry a tablespoonful of chopped onions in butter, add a wineglassful +of white wine and a cupful of Veloute Sauce. Season to taste, boil +for five minutes, take from the fire, add one tablespoonful each +of minced parsley, lemon-juice, and butter. + +BROWN SAUCE--I + +Brown two tablespoonfuls of flour in butter. Add two cupfuls of +milk or cream and cook until thick, stirring constantly. + +BROWN SAUCE--II + +Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf, +and a sprig of parsley. Add a heaping teaspoonful of flour and, when +brown, a cupful of stock. Cook until thick, stirring constantly. +Take from the fire, strain, add the juice of half a lemon, and +salt and pepper to season. + +[Page 19] +BROWN BUTTER SAUCE + +Melt butter in a frying-pan and cook until brown, taking care not +to burn. Take from the fire and add lemon-juice or vinegar and +salt and pepper to taste. Serve hot. + +BUTTER SAUCE + +Mix chopped hard-boiled eggs with a liberal amount of melted butter. +Season with salt, pepper, and minced parsley. + +CAPER SAUCE--I + +Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce. + +CAPER SAUCE--II + +Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls +of capers, a tablespoonful of anchovy essence, and salt and pepper +to season. + +CLARET SAUCE + +Reheat one cupful of Brown Sauce, season with grated onion, add +half a cupful of Claret, bring to the boil, and serve. + +COLBERT SAUCE + +Put into a saucepan one cupful of Espagnole +[Page 20] +Sauce, two tablespoonfuls of beef extract, the juice of a lemon, +red and white pepper and minced parsley to season, and half a cupful +of butter in small bits. Heat, but do not boil, and serve at once. + +CREAM SAUCE + +Cook together one tablespoonful of butter and two of flour. Add two +cupfuls of cream or milk and cook until thick, stirring constantly +Season with salt and pepper. + +CUCUMBER SAUCE--I + +Chop two cucumbers, drain, and add one tablespoonful of grated +onion and half of a minced bean of garlic. Season with salt, pepper, +and vinegar, and add enough olive-oil to make a smooth paste. Serve +immediately. + +CUCUMBER SAUCE--II + +Grate four large cucumbers and drain. Season the pulp with salt, +pepper, grated onion, and tarragon vinegar. Add enough whipped +cream to make a smooth mixture and serve at once. + +CUCUMBER SAUCE--III + +Chop a cucumber finely, season with salt, +[Page 21] +pepper, and vinegar and add it to Hollandaise Sauce. + +CURRY SAUCE + +Fry a tablespoonful of chopped onion in butter and add a tablespoonful +of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add +one cupful of cold water, and cook until thick, stirring constantly. +Take from the fire, season with salt and onion juice, and serve +hot. + +DRAWN-BUTTER SAUCE + +Cook to a smooth paste two tablespoonfuls of butter and two of +flour. Add two cupfuls of cold water and cook until thick, stirring +constantly. Season with salt and pepper. + +DUTCH SAUCE + +Cook together two tablespoonfuls each of butter and flour, add one +cupful of white stock, and cook until thick, stirring constantly. +Season with salt and pepper, take from the fire and add the yolks of +three eggs beaten with half a cupful of cream. Cook in a double-boiler +for three minutes, take from the fire, add a tablespoonful of +lemon-juice and strain. + +[Page 22] +DUXELLES SAUCE--I + +Cook in butter one cupful of chopped mushrooms; and one tablespoonful +each of minced onion and parsley. Add to one pint of Spanish Sauce +and serve. + +DUXELLES SAUCE--II + +Prepare a pint of Veloute Sauce, add a wineglassful of white wine +and two tablespoonfuls of beef extract. Boil for five minutes, +add two tablespoonfuls each of chopped mushrooms and cooked beef +tongue or ham. Add a little minced parsley, reheat, and serve. + +EGG SAUCE--I + +Add one half cupful of sliced or chopped hard-boiled eggs to two +cupfuls of Drawn-Butter Sauce. + +EGG SAUCE--II + +Prepare a Cream Sauce according to directions previously given, and +add the yolks of two raw eggs, a tablespoonful of grated onion, a +hard-boiled egg, chopped fine, and a teaspoonful of minced parsley. + +ESPAGNOLE SAUCE + +Add a small bay-leaf, a blade of mace, and +[Page 23] +two cloves, to two cupfuls of white stock. Simmer for fifteen minutes. +Cook together two tablespoonfuls of butter and three of flour; +add the heated stock and cook until thick, stirring constantly. +Add one tablespoonful each of chopped ham, onion, celery, carrot, +and parsley, with salt and paprika to season. Simmer for an hour, +strain, and serve very hot. + +FINE HERB SAUCE--I + +Fry in butter one tablespoonful each of minced parsley and onion. +Add to one pint of White Sauce and reheat. Season with salt and +pepper, and serve. + +FINE HERB SAUCE--II + +Prepare according to directions given for Brown Italian Sauce, +using butter instead of oil and half a cupful of minced parsley +instead of the thyme and bay-leaf. Season with grated nutmeg and +add to either Spanish or Veloute Sauce. + +FLEMISH SAUCE + +Prepare a cupful of Drawn-Butter Sauce, take from the fire, add +the yolks of two eggs well-beaten, and pepper, grated nutmeg, made +mustard, vinegar, and minced parsley to season. +[Page 24] +Add gradually half a cupful of melted butter and serve. + +GARLIC SAUCE + +Peel the garlic and boil for an hour, changing the water four times. +Drain, chop, and mix to a smooth paste with melted butter. The +flavour is mild and resembles almond. + +SAUCE À LA GASCONNE + +Chop together a tablespoonful of capers and a bean of garlic. Fry +in olive-oil, seasoning with pepper and grated nutmeg. Add a +wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf, +and a sprig of thyme. Boil for fifteen minutes, skim, add another +wineglassful of white wine, strain, and add the yolks of three eggs +well beaten. Season with lemon-juice, butter, anchovy essence, +and minced parsley. + +GENEVA SAUCE + +Brown one tablespoonful of flour in butter, add two cupfuls of thick +stock and one cupful of red wine, and cook until thick, stirring +constantly. Add two small onions chopped, a bunch of sweet herbs, +two tablespoonfuls of chopped mushrooms, and salt and pepper to +[Page 25] +season. Simmer for half an hour, add a wineglassful of Madeira, +strain, and serve. + +GOOSEBERRY SAUCE + +Boil a pint of green gooseberries for ten minutes in water to cover. +Drain, press through a sieve, and mix with an equal quantity of +White Sauce. + +HESSIAN SAUCE + +Mix four tablespoonfuls of freshly grated horseradish with an equal +quantity of fresh bread-crumbs, a tablespoonful of sugar, and a +little salt and pepper. Mix to a smooth paste with sour cream and +serve with baked fish. + +HOLLANDAISE SAUCE--I + +Beat half a cupful of butter to a cream and add gradually the yolks +of two eggs well beaten. Then add the juice of half a lemon and +pepper and salt to season. Place the bowl over boiling water and +beat with an egg-beater until thick and smooth. Take from the fire +and beat for a few moments. Be careful not to cook it too long. + +HOLLANDAISE SAUCE--II + +Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon +vinegar, bring to the +[Page 26] +boiling point, strain and cool. Cook together two tablespoonfuls +of butter and one of flour, add a half cupful of cold water, and +cook until thick, stirring constantly. Take from the fire and add +the yolks of two eggs beaten with the vinegar. Reheat for a moment, +seasoning with salt and pepper, strain, and serve immediately. +Lemon-juice may be used in place of the vinegar. + +HORSERADISH SAUCE--I + +Add half a cupful of freshly grated horseradish to a cupful of +Drawn-Butter Sauce. Season with lemon-juice and beat until smooth. + +HORSERADISH SAUCE--II + +Prepare a Cream Sauce according to directions previously given, +and add three tablespoonfuls of freshly grated horseradish and +half a cupful of melted butter. Serve with boiled fish. + +HORSERADISH SAUCE--III + +To one cupful of Spanish Sauce add two tablespoonfuls of prepared +horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful +of powdered sugar, and salt, pepper, and made mustard to season. +[Page 27] +Heat in a double-boiler, and just before serving add one-half cupful +of whipped or cold cream. (Cow cream, not cosmetic.) + +ITALIAN SAUCE + +Fry in butter two tablespoonfuls of minced parsley and one tablespoonful +of chopped mushrooms and shallots. Add two cupfuls of white wine +and boil until reduced half. Add one cupful of Veloute Sauce and +one half cupful of stock. Boil until thick, skim, and serve. + +BROWN ITALIAN SAUCE + +Fry in olive-oil half a cupful of chopped mushrooms, four chopped +shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of +white wine and simmer until the liquid is reduced half. Take out +the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil, +and serve. + +JAPANESE SAUCE + +Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls +each of walnut catsup, soy, and Worcestershire sauce. Season highly +with paprika, add two cupfuls of tarragon vinegar, and let stand +for two weeks. Strain, and serve with fish. + +[Page 28] +JERSEY SAUCE + +Brown four tablespoonfuls of flour in butter, add two cupfuls of +brown stock and cook until thick, stirring constantly. Season with +salt, pepper, and Worcestershire. + +LEMON SAUCE--I + +Melt half a cupful of butter and add to it the juice of a large +lemon. When very hot take from the fire and pour over the well-beaten +yolks of two eggs. + +LEMON SAUCE--II + +Prepare a pint of Drawn-Butter Sauce according to directions previously +given, season with salt, pepper, grated nutmeg, and lemon-juice, +and add half a cupful of melted butter. + +LIVOURNAISE SAUCE + +Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks +of two eggs, well beaten. Add slowly half a cupful of olive-oil and +two tablespoonfuls of vinegar. Season with pepper, grated nutmeg, +and minced parsley. Serve very cold. + +LOBSTER SAUCE--I + +Add half a cupful of chopped cooked lobster +[Page 29] +meat and the pounded coral to each cupful of Drawn-Butter Sauce. +Season with paprika, butter, and lemon-juice. + +LOBSTER SAUCE--II + +Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster +meat. Season with melted butter, lemon-juice, tabasco, and +Worcestershire. + +MAÎTRE D'HÔTEL SAUCE + +Work into half a cupful of butter all the lemon-juice it will take +and add a teaspoonful or more of minced parsley. Or, melt the butter +without burning, take from the fire, add the juice of half a lemon +and a teaspoonful of minced parsley. + +MAYONNAISE + +Put into an earthen bowl the yolk of a fresh egg and a pinch of +salt, a dash of red pepper, and half a teaspoonful of dry mustard. +Place the bowl on ice or in ice-water. Pour one cupful of olive-oil +into a small pitcher from which it will drop easily. When the egg +and seasoning are thoroughly mixed, begin to add the oil, using +a silver teaspoon, and rubbing rather than stirring. Add the oil +until a clear spot is formed upon the egg, and then mix +[Page 30] +until smooth. Only a few drops can be added at first, but the quantity +may be gradually increased. The clear spot on the egg is an infallible +test of the right quantity of oil. If too much oil is added the +dressing will curdle. A few drops of lemon-juice and long beating +will usually make it right again. If this fails, set the bowl directly +on the ice in the refrigerator, and let stand for half an hour. +If it is still curdled, begin again with the yolk of another egg +and add the curdled mayonnaise by degrees to the new dressing. + +When the mayonnaise is so thick that it is difficult to stir it, +add the juice of half a lemon, if desired. + +MILANAISE SAUCE + +Melt two tablespoonfuls of butter, add two chopped mushrooms and +two boned and pounded anchovies. Add two tablespoonfuls of flour +and cook until the flour is brown. Add one cupful of brown stock and +one tablespoonful each of sherry and vinegar drained from capers. +Cook until thick, stirring constantly, seasoning with salt, cayenne, +and made mustard. Simmer for twenty minutes, strain, add one +tablespoonful of capers, boil for five minutes, and serve. + +MUSHROOM SAUCE + +Prepare a Drawn-Butter Sauce according to +[Page 31] +directions previously given and add to it one cupful of chopped +cooked mushrooms. + +NIÇOISE SAUCE + +Rub through a fine sieve the yolks of three hard-boiled eggs. Put +into a deep bowl, with two raw yolks, a tablespoonful of made mustard, +and salt and pepper to season. Add gradually half a cupful of olive-oil +and a little vinegar, finishing with two tablespoonfuls of minced +fine herbs. + +NONPAREIL SAUCE + +Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise +Sauce. + +NORMANDY SAUCE + +Add one tablespoonful of mushroom catsup to one pint of Veloute +Sauce and cook for ten minutes. Add one fourth cupful of strong +fish stock, bring to the boil, take from the fire and add the yolks +of two eggs beaten with the juice of half a lemon. Strain, add a +tablespoonful of butter, and serve. + +OLIVE SAUCE + +Prepare according to directions given for Jersey Sauce, adding half +a dozen chopped olives instead of the Worcestershire. + +[Page 32] +OYSTER SAUCE--I + +Prepare a Cream Sauce according to directions previously given, +using the oyster liquor for part of the liquid. Add parboiled oysters +cut fine, and season with paprika and lemon-juice. + +OYSTER SAUCE--II + +Cook two dozen oysters in their liquor with a little water, butter, +white and red pepper, and grated nutmeg. Thicken with a tablespoonful +each of butter and flour cooked together, take from the fire, add +the yolks of two eggs well beaten, the juice of a lemon, and two +tablespoonfuls of butter. Serve with boiled fish. + +PARSLEY SAUCE--I + +Prepare a Drawn-Butter Sauce according to directions previously +given, add half a cupful of fine minced parsley, and season with +lemon-juice. + +PARSLEY SAUCE--II + +Boil two large bunches of parsley in water to cover for five minutes. +Strain the water, and thicken with a tablespoonful each of butter +and flour cooked together. Season with salt, +[Page 33] +pepper, and grated nutmeg, take from the fire, add the yolks of +two eggs beaten with a little vinegar, three tablespoonfuls of +butter in small bits, and a little minced parsley. + +PARSLEY AND LEMON SAUCE + +Squeeze the juice out of a lemon, remove the seeds, and chop the +pulp fine with a bunch of parsley. Add a little of the grated peel. +Cook together one tablespoonful each of butter and flour, add the +parsley and lemon and one and one half cupfuls of stock. Season +with salt, pepper, and powdered mace, and boil for ten minutes. +Take from the fire, add the yolks of two eggs beaten with a little +cold stock, and serve. + +PERSILLADE SAUCE + +Put into a bowl one fourth cupful of olive-oil with a tablespoonful +of made mustard, the juice of two lemons, two tablespoonfuls of +minced parsley, and salt and pepper to season. Add a few drops +of tarragon vinegar, mix thoroughly, and serve. + +PIQUANT SAUCE--I + +Cook together a teaspoonful of chopped onion, a pinch of sugar, +a few drops of Worcestershire sauce, and one tablespoonful each +[Page 34] +of chopped capers and pickles, with two tablespoonfuls of tarragon +vinegar, and salt and cayenne to season. Prepare a Spanish Sauce +and add the mixture to it. + +PIQUANT SAUCE--II + +Mix together half a cupful of beef stock, two tablespoonfuls of +tarragon vinegar, two tablespoonfuls of chopped pickle, one +tablespoonful each of chopped onion, capers, and parsley, a teaspoonful +each of sugar and salt, and paprika to season. + +POOR MAN'S SAUCE + +Brown a tablespoonful of flour in butter, add two cupfuls of stock, +and cook until thick, stirring constantly. Add two tablespoonfuls +of tomato catsup and one of anchovy essence. Strain and serve. + +PORTUGUESE SAUCE + +Put six tablespoonfuls of butter into a saucepan with the yolks +of two eggs beaten with the juice of half a lemon. Season with +salt and pepper and heat thoroughly but do not boil. Take from the +fire, stir until thick, and serve immediately. + +POULETTE SAUCE + +Simmer for ten minutes a pint of White +[Page 35] +Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks +of three eggs light and pour the hot sauce over them slowly. Cook +for two minutes in a double boiler, and serve immediately. + +RAVIGOTE SAUCE + +Put one cupful of stock into a saucepan with two tablespoonfuls of +white wine and three tablespoonfuls of chopped chives and parsley. +Season with salt and pepper and simmer for twenty minutes. Thicken +with one tablespoonful each of butter and flour cooked together. +Take from the fire, add the juice of half a lemon, and serve. + +COLD RAVIGOTE SAUCE + +Chop together a tablespoonful each of parsley, chives, chervil, +tarragon, and shallot. Add to a stiff mayonnaise and tint green, +if desired, with color paste. + +REMOULADE SAUCE + +Mix two tablespoonfuls each of capers and minced anchovies, add +a tablespoonful of minced parsley, a teaspoonful of dry mustard, +and salt and pepper to taste. Add one half bean of garlic, chopped +very fine, and enough olive-oil to make a smooth paste. Add a few +drops of vinegar and serve. + +[Page 36] +ROYALE SAUCE + +Cook together half a cupful of butter and the beaten yolks of three +eggs until the yolks begin to thicken. Take from the fire and add by +degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls +of Indian soy, one finely chopped small pickle, and cayenne and +salt to season. Mix thoroughly and cool. Serve cold. + +SARDINE SAUCE + +Add skinned, boned, and mashed sardines to Mayonnaise. Beat until +smooth and serve with cold fish. + +SHAD ROE SAUCE + +Boil, drain, skin, and mash a shad roe. Season with salt, pepper, +grated onion, and powdered mace. Add half a cupful of Madeira and +half a cupful or more of melted butter. Serve with shad or any +other fish. + +SHRIMP SAUCE + +Add one cupful of chopped cooked shrimps to each pint of White Sauce. +Season with lemon-juice, paprika, and tabasco sauce. + +SICILIAN SAUCE + +Slice four onions, fry brown and drain carefully. +[Page 37] +Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful +of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve. + +SPANISH SAUCE + +Prepare according to directions given for Brown Sauce, using one +cupful of highly seasoned stock for liquid. + +SUPREME SAUCE + +Prepare according to directions given for Drawn-Butter Sauce, using +chicken stock and a little cream for liquid. Take from the fire, +and add two tablespoonfuls of butter and the juice of half a lemon. + +TARTAR SAUCE--I + +Chop together capers, olives, parsley, and pickles. Add one half +cupful of the mixture to a cupful of Mayonnaise. + +TARTAR SAUCE--II + +Mix together one tablespoonful each of vinegar and Worcestershire +sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown +half a cupful of butter and strain into the hot vinegar. Serve +hot. + +[Page 38] +TARTAR SAUCE--III + +Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful +each of made mustard, grated onion, and chopped pickle. Take from +the fire, season with salt and cayenne, add the beaten yolk of +an egg, and serve. + +TOMATO SAUCE--I + +Prepare according to directions given for Drawn-Butter Sauce, using +tomato-juice or stewed and strained canned tomatoes for liquid. + +TOMATO SAUCE--II + +Chop together capers, pickles, onion, and olives. There should be +half a cupful in all. Add one half cupful of stewed and strained +tomatoes, a teaspoonful each of made mustard and sugar, and salt +and cayenne to season highly. Serve very hot. + +TOMATO SAUCE--III + +Chop fine an onion and a clove of garlic. Fry in butter and add +half a can of stewed and strained tomatoes. Thicken with butter +and flour cooked together, season with salt and pepper and serve. + +[Page 39] +BROWN TOMATO SAUCE + +Fry a tablespoonful of chopped onion in butter, add one tablespoonful +of flour and one half cupful each of stock and stewed and strained +tomato. Cook until thick, stirring constantly. Season with salt, +pepper, and kitchen bouquet. Strain and serve. + +VELOUTE SAUCE + +Cook together three tablespoonfuls each of butter and flour, add +one cupful of white stock and one quarter cupful of cream. Cook +until thick, stirring constantly. Season with salt, cayenne, grated +nutmeg, and minced parsley. Simmer for an hour, strain, and serve. + +VENETIENNE SAUCE--I + +Cook together for five minutes two tablespoonfuls of tarragon vinegar, +six pepper-corns, a tablespoonful of chopped ham, six parsley roots, +a sprig of thyme and a bay-leaf. Strain, and add to one cupful of +Veloute Sauce. Reheat, add a teaspoonful of minced parsley and +serve. + +VENETIENNE SAUCE--II + +Add minced parsley, tarragon vinegar, +[Page 40] +grated nutmeg, and a tablespoonful of butter to Allemande Sauce. + +VINAIGRETTE SAUCE + +Mix four tablespoonfuls of olive-oil with one tablespoonful of +vinegar. Season with salt and paprika and add to it minced parsley, +pickle, and capers. + +WHIPPED CREAM SAUCE + +Mix a teaspoonful of dry mustard with a tablespoonful of vinegar +and two tablespoonfuls of freshly grated horseradish. Mix with +one fourth cupful of Mayonnaise, and when smooth fold in carefully +one cupful of whipped cream. Season with salt and red pepper and +serve very cold with cold fish. + +WHITE SAUCE + +Cook together two tablespoonfuls each of butter and flour, add +one cupful of white stock and one half cupful of cream. Cook until +thick, stirring constantly. Season with salt and pepper. One and +one half cupfuls of milk may be used instead of the stock and cream. + + + + +[Page 41] +TEN WAYS TO SERVE ANCHOVIES + +I + +Clean, bone, and trim the fish. Arrange on a dish, alternating +with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle +with parsley, and serve with toasted crackers. + +II + +Split the anchovies, wash in white wine, and bone them. Make a +paste with the yolks of eggs, equal parts of minced cooked fish, +and bread-crumbs. Stuff the anchovies, dip into batter, and fry +in deep fat. + +III + +Pound the fish in a mortar, seasoning with minced parsley, grated +onion, and cayenne. Serve on small circles of fried bread, as a +first course at dinner. + +IV + +Drain a bottle of anchovies and mash fine with enough butter to +make a smooth paste. Season with lemon-juice and cayenne. Spread +[Page 42] +on fingers of toast and lay a whole anchovy on each piece. + +V + +Wash eight salted anchovies, remove the skin and bones, and soak +in clear water for an hour. Drain and wipe dry. Arrange on lettuce +leaves with sliced hard-boiled eggs and pour over a French dressing. + +VI + +Toast circles of bread, spread with butter, cover with chopped +hard-boiled eggs, make a hollow in the egg, lay an anchovy upon +it, and set into a hot oven for five minutes. + +VII + +Toast thin circles of graham bread, butter, and cover each piece +with anchovies. Sprinkle with lemon-juice and paprika and put into +hot oven for five minutes. + +VIII + +Clean and rinse the fish and dry on a cloth. Butter a small baking-dish, +put in a layer of cracker crumbs, then a layer of anchovies, then +sugar and crumbs. Repeat until the dish is full, having crumbs +and butter on top. Beat the yolks of two eggs with half a cupful +[Page 43] +of cream and a little sugar. Pour over the fish and bake in the +oven. + +IX + +Use salted Norwegian anchovies soaked for two hours in cold water. +Split down the back, bone and skin, cut into strips, and arrange +on a platter. Mince separately parsley, capers, boiled carrots, +beets, and the whites and yolks of hard-boiled eggs. Arrange small +piles of contrasting colors among the fish and pour over a French +dressing. + +X + +Fry thin circles of bread, put a pimola in the centre, and curl an +anchovy around it. Fill the remaining space with chopped hard-boiled +eggs and serve as a first course at dinner or luncheon. + + + + +[Page 45] +FORTY-FIVE WAYS TO COOK BASS + +BAKED BASS--I + +Scale, wash, and clean, leaving the head intact. Make a stuffing +of two cupfuls of bread-crumbs, one cupful of butter, two eggs well +beaten, and enough cold water to make a smooth paste. Season with +pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split +the fish, stuff, and sew up. Lay thin slices of salt pork over the +fish and put into a baking-pan with a little boiling water seasoned +with wine and tomato juice. Bake carefully, basting frequently. +The gravy may be thickened and served with the fish. + +BAKED BASS--II + +Split the fish and stuff with seasoned mashed potatoes. Put a little +boiling water and a tablespoonful of butter into the baking-pan, +and baste frequently while cooking. + +BAKED BASS--III + +Rub the inside of the fish with salt, sprinkle +[Page 46] +the outside with pepper and salt, cover with sliced onion and salt +pork. Dredge with flour and put into the baking-pan with sufficient +boiling water to keep from burning. Baste frequently while cooking, +remove the pork and onion, thicken the sauce with a tablespoonful +each of butter and flour blended and mixed with a little tomato +catsup. Pour the hot sauce over the fish and serve. + +BAKED BASS--IV + +Make a stuffing of one cupful of bread-crumbs, one teaspoonful +each of melted butter, Worcestershire sauce, tomato catsup, minced +parsley, minced onion, minced olives or pickles, lemon-juice, salt, +black pepper, and paprika to taste, and sufficient cold water to +moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce. + +BAKED BASS WITH WHITE WINE + +Put a bass into a baking-dish with salt, pepper and mushroom liquor +to season, and enough white wine to moisten. Cover with buttered +paper and bake for fifteen minutes. Melt two tablespoonfuls of +butter, add three tablespoonfuls of flour, and cook thoroughly. +Add two cupfuls of white stock and cook until thick, stirring +constantly. Take from the fire +[Page 47] +and add the yolks of three eggs beaten with a little cold water, +and the juice of half a lemon. Add a tablespoonful of butter and +the juice in the baking-pan. Pour over the bass and serve. + +BAKED BASS WITH SHRIMP SAUCE + +Marinate the cleaned fish for an hour in oil and vinegar. Put into +a baking-pan with slices of salt pork underneath and on top and +sufficient boiling water to keep from burning. Add a teaspoonful +of butter to the water and baste two or three times during the hour +of baking. Strain the gravy and set aside. Melt one tablespoonful +of butter, add one tablespoonful of flour and cook until brown. +Add one cupful of the liquid left in the baking-pan, making up +the required quantity with boiling water if necessary. Cook until +thick, stirring constantly; season with cayenne and lemon-juice, +and add half a can of shrimps chopped fine. Bring to the boil, +pour over the fish, and serve. + +BAKED AND STUFFED BLACK BASS + +Mix together one cupful of bread-crumbs, two small onions chopped, +two eggs well beaten, and cold water to moisten. Season with +Worcestershire, tabasco and minced parsley. Stuff a bass with this +[Page 48] +mixture, rub with melted butter, and bake with a little boiling +water, basting as required. + +BAKED BASS À LA NEWPORT + +Clean the fish, gash the top, season with salt and pepper, and +cover with thin slices of salt pork. Pour a little boiling water +into the pan and bake slowly, basting as required. Serve with the +pork. Bacon may be used instead. + +BAKED BASS À LA MANHATTAN + +Butter a baking-dish, put in the cleansed fish, rub with melted +butter, season with salt and pepper, and cover with thin slices +of bacon and bread crumbs. Add a little boiling water and bake +in a very hot oven, basting as required. + +BAKED BASS AND TOMATOES + +Select one large black bass or two small ones; clean the head and +let it remain on the fish. Slice four tomatoes and cut in halves. +Make a plain bread dressing; open the fish, rub the inside lightly +with salt and soft butter; lay a thick layer of tomatoes in, then +a layer of the bread dressing, alternating them until the fish is +well stuffed; then bind with a tape. Lard the fish with strips +of salt pork. Lay in a baking-pan, add one cupful of hot water +[Page 49] +and one tablespoonful of butter, and bake, basting often. In fifteen +minutes take the pan out of the oven and spread the fish with a layer +of thinly sliced tomatoes, seasoned with a sprinkling of salt, some +melted butter, and a light sprinkling of grated cheese. Bake until +the tomatoes are done, then carefully remove to a platter, taking +off the tape first. Garnish with parsley and serve. + +BAKED BLACK BASS À LA BABETTE + +Clean the fish, salt it well, and put into a baking-pan with a +cupful of water. Put lumps of butter on top, and season with salt, +pepper, and minced parsley. Bake for an hour, basting often. Add a +wineglassful of Sherry and a little catsup to the sauce remaining +in the pan. Thicken with a teaspoonful of flour, rubbed smooth +with a little cold water. + +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 +[Page 50] +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 +[Page 51] +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 +[Page 52] +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 +[Page 53] +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 +[Page 54] +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 +[Page 55] +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 +[Page 56] +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 +[Page 57] +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. + +[Page 58] +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. +[Page 59] +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. + +[Page 60] +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 +[Page 61] +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 +[Page 62] +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 +[Page 63] +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 +[Page 64] +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. + + + + +[Page 65] +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 +[Page 66] +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 +[Page 67] +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 +[Page 68] +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. + + + + +[Page 69] +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, +[Page 70] +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. + +[Page 71] +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, +[Page 72] +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 +[Page 73] +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. + +[Page 74] +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. +[Page 75] +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 +[Page 76] +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 +[Page 77] +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. + + + + +[Page 79] +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. + +[Page 80] +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. + + + + +[Page 81] +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 +[Page 82] +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 +[Page 83] +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 +[Page 84] +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. + +[Page 85] +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 +[Page 86] +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 +[Page 87] +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. +[Page 88] +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. + + + + +[Page 89] +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. + +[Page 90] +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. + + + + +[Page 91] +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, +[Page 92] +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. + +[Page 93] +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 +[Page 94] +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 +[Page 95] +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 +[Page 96] +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. + +[Page 97] +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. + +[Page 98] +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 +[Page 99] +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, +[Page 100] +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. + +[Page 101] +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. +[Page 102] +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 +[Page 103] +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 +[Page 104] +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 +[Page 105] +seasoning together, and serve as a border around the fish. + +CODFISH À LA BÉCHAMEL + +Prepare according to directions given for Creamed Codfish, omitting +the egg and using white stock and milk in equal parts instead of +cream. + +ESCALLOPED CODFISH À LA BÉCHAMEL + +Prepare according to directions given for Codfish à la Béchamel, +adding the yolks of three eggs. Arrange in a baking-dish with layers +of seasoned crumbs, and add sufficient milk to moisten. Cover with +crumbs, dot with butter, and brown in the oven. + +CODFISH À LA FLAMANDE + +Prepare boiled codfish according to directions previously given. +Melt one tablespoonful of butter and cook in it a teaspoonful of +flour. Add one cupful of boiling water and cook until thick, stirring +constantly. Take from the fire, add the yolks of two eggs well +beaten, four tablespoonfuls of made mustard, and pepper, vinegar, +grated nutmeg, and minced parsley to season. Add gradually half +a cupful of melted butter, pour over the fish, and serve. + +[Page 106] +STEWED CODFISH À LA SHREWSBURY + +Stuff the fish with drained oysters and seasoned crumbs, adding two +tablespoonfuls of butter in small bits. Sew up, put on the grating +in a fish-kettle, seasoning with salt, pepper, and minced parsley. +Dot with butter and add the oyster liquor, and two cupfuls each of +stock and water. Simmer for forty minutes, basting as required. +Take up the fish, thicken the sauce with butter and flour cooked +together, and boil for ten minutes. Take from the fire, add a +tablespoonful of butter, the juice of a lemon, and the yolks of +two eggs well beaten. Strain over the fish and serve. + +SALT CODFISH À LA BRANDADE + +Cut the fish in pieces and soak in cold water for twenty-four hours. +Put into fresh cold water, bring to the boil, and simmer for twenty +minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and +olive-oil, adding a little milk if it becomes too thick. Season +with salt, pepper, minced parsley, and garlic. Serve with toasted +crackers and cheese. + +STEWED COD WITH OYSTERS + +Cut fresh cod into fillets, and put in a baking-pan, +[Page 107] +with salt, pepper, and chopped onion to season. Add one cupful +of white wine and the liquor of two dozen parboiled oysters. Cook +slowly for fifteen minutes, take out the fish, thicken the sauce +with butter and flour cooked together, add two tablespoonfuls of +melted butter, season with lemon-juice, and pour the sauce over +the fish. Garnish with the parboiled oysters and serve. + +SALTED COD WITH BROWN BUTTER + +Soak the fish for twenty-four hours and prepare according to directions +given for Boiled Salted Cod. Drain, wipe dry, and fry brown in +butter, adding a little minced parsley. + +CODFISH STEAK + +Cut the fish into steaks, about two inches thick, season with salt +and pepper, and let stand for two hours. Dredge with corn-meal +and fry in salt pork fat. Sprinkle with lemon-juice and serve. + +BROILED CODFISH STEAKS WITH BACON + +Prepare the steaks according to directions previously given and +serve with a border of thin slices of bacon fried crisp. + +[Page 108] +BROILED CODFISH STEAKS + +Soak in salted water for fifteen minutes, wipe dry, and let stand +for an hour in olive-oil and vinegar. Drain, season, and broil +on a well-buttered gridiron. Serve with melted butter and minced +parsley. + +BREADED CODFISH STEAKS + +Season the steaks with salt, pepper, and lemon-juice, dip in egg +and crumbs, and fry in deep fat. Serve with any preferred sauce. + +FRIED CODFISH STEAKS + +Clean the steaks, sprinkle with salt and pepper, and dip into flour. +Sauté in salt pork fat. + +CODFISH STEAKS À LA NARRAGANSETT + +Fry the steaks with a chopped onion in butter, seasoning with salt +and pepper. Take out and put a tablespoonful of flour into the +frying-pan. Cook thoroughly, add two cupfuls of water and half +a cupful of wine, and cook until thick, stirring constantly. Add +two tablespoonfuls of butter, season with minced parsley and +lemon-juice, pour over the fish, and serve. + +[Page 109] +CODFISH HASH + +Flake cold cooked cod, mix with an equal quantity of mashed potatoes, +and season to taste. Cook until light brown in butter. + +MATELOTE OF CODFISH + +Mix together one cupful of oysters, two cupfuls of bread-crumbs, +two tablespoonfuls of butter, one egg, and a small onion, chopped. +Stuff a small boned codfish and sew up. Lay the fish on slices of +bacon in a baking-pan and cover the top with bacon. Add sufficient +boiling water and bake for an hour, basting as required. + +STEWED CODFISH + +Flake cold cooked cod and reheat with butter, pepper, salt, minced +parsley, cayenne, and lemon-juice. Serve very hot on toast. + +FILLETS OF CODFISH + +Clean and bone the fish and cut into thick strips. Put into a buttered +saucepan with a little stock, season, sprinkle with minced parsley, +and set into the oven, covered with a buttered paper. Serve in a +deep platter with a border of mashed potatoes. + +[Page 110] +FRIED COD + +Prepare the fish according to directions given for Fillet of Codfish. +Season, dredge with flour, dip in egg and bread-crumbs, and fry +in deep fat. + +FRIED CODFISH À LA MAÎTRE D'HÔTEL + +Prepare according to directions given for Fried Codfish. Serve +with a sauce of melted butter, lemon-juice, and minced parsley. + +FRIED FILLETS OF CODFISH + +Mix together one tablespoonful of olive-oil, two tablespoonfuls +of lemon-juice, and salt, grated onion, and paprika to season. +Soak fillets of codfish in this for an hour, then drain, dip into +beaten egg, then into crumbs, and fry in deep fat. Drain on brown +paper and serve with Tartar Sauce. + +BROILED CODFISH + +Split the tail end of the fish and broil. Serve with melted butter, +lemon-juice, and minced parsley. + +CODFISH PIE + +Prepare Creamed Codfish according to directions previously given, +seasoning with grated onion. Fill a buttered baking-dish and cover +[Page 111] +with mashed potato, beaten very light with an egg and a little +cream. Rub with melted butter, sprinkle with grated cheese, and +bake in a quick oven. + +ESCALLOPED CODFISH + +Prepare the fish according to directions previously given. Flake +and prepare according to directions given for Creamed Codfish. Put +into a buttered baking-pan with layers of seasoned crumbs between, +add milk to moisten, cover with crumbs, dot with butter, and brown +in the oven. + + + + +[Page 113] +FORTY-FIVE WAYS TO COOK EELS + +BRAISED EEL + +Skin and clean an eel, cut it into two-inch pieces, sprinkle with +salt, and let stand for an hour. Soak in cold water for ten minutes, +drain, and dry. Put into a buttered saucepan, seasoning with grated +nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot, +minced parsley, and a few pepper-corns. Cover the pan and bake in +the oven until the fish is brown. Take out the eel and put into +a deep dish. Add to the sauce one cupful of stock, bring to the +boil, and thicken with a tablespoonful each of butter and flour +cooked together. Boil until thick, take from the fire, add the +yolks of three eggs beaten smooth with a little stock, bring to the +boil, add a little lemon-juice, strain over the fish, and serve. + +BROILED EELS--I + +Skin, clean and cut up a large eel. Dip into beaten egg, then into +[Page 114] +crumbs seasoned with grated lemon rind, nutmeg, minced parsley, +sweet herbs, pepper, and salt. Broil skin side down on a buttered +gridiron, turning when done. Serve with Anchovy or Tartar Sauce. + +BROILED EELS--II + +Clean and cut the eels into three-inch lengths. Let stand for half +an hour in a marinade of oil and lemon-juice, seasoned with pepper +and salt. Drain, broil, and garnish with fried parsley. + +BROILED EELS WITH SOUR SAUCE + +Clean the eels and cut into five-inch lengths. Boil for ten minutes +in one cupful of vinegar and enough cold water to cover, seasoning +with salt, pepper-corns, carrot, onion, and parsley. Cool in the +water, dip in crumbs, then in eggs beaten with a tablespoonful +of olive-oil for each egg, then in bread-crumbs. Broil as usual. +Serve with a sauce made of two tablespoonfuls of chopped shallots, +fried in two tablespoonfuls of butter, added to a wineglassful each +of white wine and vinegar. Add two cupfuls of stock and thicken +with browned flour cooked in butter. Boil for five minutes, add +one tablespoonful each of chopped mushrooms, parsley, pickles, +and capers, and two tablespoonfuls of butter. Garnish with lemons +and parsley. + +[Page 115] +FRIED EELS--I + +Prepare and cut up the fish according to directions previously +given and soak for several hours in vinegar with salt, pepper, and +grated lemon-peel. Drain, dip into batter, and fry in deep fat. +Serve with any preferred sauce. + +FRIED EELS--II + +Prepare according to directions previously given and cut into two-inch +pieces. Dredge with flour and sauté in hot lard, or dip into egg +and bread-crumbs and fry in deep fat. They may also be dipped into +corn-meal before frying. + +FRIED EELS--III + +Prepare the eels according to directions given for Stewed Eels +à la Americaine, sprinkling with shallot and parsley also. Let +stand for several hours, dip into egg and crumbs, and fry in deep +fat. Serve with any preferred sauce. + +FRIED EELS--IV + +Clean the eels, cut into two-inch pieces, and parboil for eight +minutes. Sprinkle with salt and pepper, dip into corn-meal, and +sauté in salt pork fat. + +[Page 116] +EELS FRIED IN BATTER + +Cut a large cleaned eel into joints, and soak for several hours +in cold water, to which salt, pepper, and vinegar have been added. +Drain dip in batter, and fry in hot fat. Drain on brown paper and +serve with Tomato Sauce. + +EELS À LA LYONNAISE + +Clean two large eels, cut into four-inch lengths and remove the +bones. Cook in equal parts of white wine and water to cover, adding +salt, pepper, a sliced onion, a clove of garlic, and a bunch of +parsley. Drain the fish and strain the liquid. Thicken with two +tablespoonfuls of flour rubbed smooth with two tablespoonfuls of +butter. Boil for fifteen minutes and skim. Add two tablespoonfuls +of butter and the juice of a lemon. Bring to the boil, pour over +the fish, and serve with a garnish of small onions fried in butter +and sugar. + +EELS À LA VILLEROY + +Clean two large eels and cut into lengths. Cover with salted and +acidulated water, add a bunch of parsley, a sliced onion, and a +pinch of powdered sweet herbs. Boil slowly for ten minutes, cool, +and drain. Melt one tablespoonful of butter and cook in it two +[Page 117] +tablespoonfuls of flour. Add two cupfuls of white stock and cook +until thick, stirring constantly. Take from the fire and season +to taste. Add the yolks of four eggs well beaten and cool. Dip +the pieces of eel in this sauce, and set on ice. Roll in cracker +crumbs, dip in beaten egg, then in bread-crumbs, and fry brown +in deep fat. + +EELS À LA TARTAR + +Cut up the eel and cook in court bouillon with wine. Drain, dip in +egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise +mixed with chopped parsley, olives, pickles, and capers. + +EELS À L'INDIENNE + +Chop fine an onion, half a carrot, and a stalk of celery. Fry in +butter, dredge with flour, and cook thoroughly. Add enough stock to +make the required quantity of sauce, and cook until thick, stirring +constantly, Season with mace, thyme, a bay-leaf, minced parsley, and +curry powder. Strain through a sieve and pour over eels stewed in +wine and seasoned with vegetables according to directions previously +given. Serve with a border of boiled rice sprinkled with grated +Parmesan cheese. + +[Page 118] +EELS À LA NORMANDY + +Fry in butter a pound and a half of prepared eels. Add a wineglassful +of white wine or cider, a tablespoonful of mushroom catsup, and +salt, pepper, and grated nutmeg to season. Simmer for ten minutes, +add one cupful of white stock, half a dozen mushrooms, a dozen +oysters, and half a dozen shrimps. When cooked take from the fire, +add the yolks of two eggs well beaten, and serve at once. + +STUFFED EELS À L'ITALIENNE + +Skin the eel but keep the head on. Remove the back-bone and stuff +with seasoned crumbs, mixed with minced parsley and mushrooms. +Skewer in the form of a circle; put into a saucepan with two ounces +of butter, a small bunch of parsley, a chopped onion, two cupfuls +of white wine, and salt, pepper, and grated nutmeg to season. Bake +for an hour, basting as required. Drain, take out the parsley, and +add to the sauce two cupfuls of brown stock, and one cupful of +chopped mushrooms. Boil for five minutes and thicken with browned +flour cooked in butter. Season with minced parsley and lemon-juice, +pour the sauce around the eel, and serve. + +EELS À LA LONDON + +Fry four chopped onions in butter, dredge +[Page 119] +with flour, and cook thoroughly. Add two cupfuls of stock, half a +cupful of Port wine, two bay-leaves, and salt and pepper to season. +Cook until thick, stirring constantly. Add one large cleaned eel, +cut into two-inch lengths, cover, and cook for fifteen minutes. +Serve on toast. + +EELS À LA REINE + +Prepare and cut up the eels. Fry in butter with half a can of mushrooms, +and dredge with flour. Add one cupful of stock and half a cupful +of white wine. Bring to the boil, season with salt, pepper, and a +chopped onion, and cook until the eel is tender. Skim, take from +the fire, and add the juice of half a lemon, beaten smooth with +the yolks of two eggs. + +EELS À LA POULETTE + +Stew the eels in white wine with carrot, onion, parsley, bay-leaf, +thyme, pepper-corns, and salt to season. Drain and serve with Poulette +Sauce. + +FRICASSÉE OF EEL + +Prepare the eel according to directions previously given, cook in +equal parts of white wine and water, seasoning with mace, pepper, +nutmeg, cloves, sweet herbs, allspice, and salt. +[Page 120] +Boil until the eels are tender, then skim out. Add a little anchovy +paste to the sauce, with a tablespoonful of butter, bring to the +boil, take from the fire, add the yolks of two eggs well beaten, +pour over the fish, and serve. + +FRICASSÉED EELS + +Skin, clean, and cut up. Cover with cold water, add salt, and minced +parsley to season, cover, and cook slowly for an hour. Thicken +with a tablespoonful each of butter and flour blended together +and made smooth with cold water. Season highly with pepper, and +serve. + +STEWED EELS WITH CUCUMBERS + +Clean and skin two eels, cut into pieces and soak in cold water +for an hour. Drain, cover with wine and water, seasoning with salt, +pepper, onion, and parsley, and simmer for fifteen minutes. Take +out the fish and add three sliced and parboiled cucumbers. Strain +the sauce, thicken with flour cooked in butter, and boil for ten +minutes. Skim, add the yolks of four eggs well beaten and take +from the fire. Season with red pepper and lemon-juice, strain over +the fish, and serve. + +STEWED EELS--I + +Put into a saucepan three fourths of a cupful +[Page 121] +of butter and fry in it four small chopped onions. Add a tablespoonful +of flour, cook through, and add two cupfuls of boiling water or stock. +Cook until thick, stirring constantly, then put in one large cleaned +eel cut into inch pieces; cover and cook for fifteen minutes. + +STEWED EELS--II + +Wash and skin a pint of eels, cut them in pieces three inches long, +pepper and salt them, and put them into a stewpan. Pour in one +pint of good soup stock, adding one large onion, shredded, three +cloves, a teaspoonful of grated lemon-peel, and a wineglassful +of Port wine. Stew slowly for half an hour, and pour into a hot +dish. Strain the liquor and add a wineglassful of cream thickened +with flour, and boil up once. Pour over the eels and serve. + +STEWED EELS--III + +Clean, skin, and joint the eels. Cover with boiling water, add a +tablespoonful of vinegar, and cook for ten minutes. Drain, cook +together one tablespoonful of butter and two of flour. Add two +cupfuls of the water in which the eels were cooked. Cook until +thick, stirring constantly. Season with salt, pepper, and grated +onion, then add the eels and +[Page 122] +reheat. Simmer for twenty minutes, add a tablespoonful of minced +parsley, and serve. + +STEWED EELS--IV + +Prepare according to directions given above, using veal or fish +stock, instead of water, and adding a bay-leaf to the seasoning. + +STEWED EELS À L'ANGLAISE + +Cook prepared eels in half a bottle of Port wine, seasoned with +carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves, +mace, and chopped mushrooms. Cover with buttered paper, simmer +for half an hour and drain. Melt two tablespoonfuls of butter and +cook in it two tablespoonfuls of flour. Add a chopped shallot and +enough of the eel liquor to make the required quantity of sauce. +Cook until thick, stirring constantly. Add half a cupful of stock, +and two wineglassfuls of Port wine. Bring to the boil, strain, add +a few chopped mushrooms, a tablespoonful of butter, and minced +parsley, lemon-juice, and anchovy paste to season. Pour the sauce +over the eels, and serve. + +STEWED EELS À L'AMERICAINE + +Use three pounds of cleaned and skinned eel with all the fat removed. +Cut in two-inch pieces, season with pepper and salt and chopped +[Page 123] +onion, and put in a double-boiler with half a cupful of butter. +Sprinkle with parsley, cover tightly, and cook for about an hour +and a half. Serve in a deep dish. + +STEWED EELS À LA POULETTE + +Cut cleaned eels into two-inch pieces and cook until tender in +stock. Thicken with butter and flour cooked together, add half +a dozen chopped mushrooms, and salt, pepper, grated onion, and +minced parsley to season. Boil for twenty minutes, add the juice +of a lemon, and serve. + +STEWED EELS À LA CANOTIERE + +Fry a chopped onion in butter, add a pound of rice and cook brown. +Add four cupfuls of fish stock, seasoning with red and white pepper, +caver, and cook for twenty minutes. Take from the fire, add half a +cupful each of butter and Tomato Sauce. Prepare the eels according +to directions given for Eels à la Lyonnaise, adding a tablespoonful +of anchovy essence to the sauce. Serve with a border of the rice. + +STEWED EELS À LA GENEVOISE + +Prepare two eels, cut into four-inch lengths. +[Page 124] +Put into a saucepan with a sliced carrot, an onion, a bunch of +parsley, two cloves of garlic, and salt and pepper-corns to season. +Put in enough cider to cover the fish, and simmer for fifteen minutes. +Take up the fish, strain the sauce, and thicken it with two +tablespoonfuls of butter. Add two tablespoonfuls of butter to the +sauce, reheat, pour over the eels, and garnish with small onions +fried brown in butter and sugar. + +MATELOTE OF EELS--I + +Prepare and cut up the fish according to directions previously +given. Put into a saucepan with one cupful each of stock and Claret, +a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf, +and a pinch each of thyme, cloves, parsley, and salt. Take out the +fish, strain the sauce, add to it a tablespoonful each of butter +and flour cooked together, and pour over the fish. + +MATELOTE OF EELS--II + +Cut a pound and a half of prepared eels into two-inch pieces and +fry for two minutes in butter. Add a wineglassful of Claret, and +three tablespoonfuls each of stock and mushroom liquor. Season +with salt, pepper, and grated nutmeg, and a pinch of powdered sweet +herbs. Add six small onions and six button mushrooms. Cook for half +[Page 125] +an hour and thicken with a tablespoonful each of butter and flour +cooked together. + +MATELOTE OF EELS--III + +Prepare two eels and cut them into two-inch lengths. Cover with +cold salted water and bring to the boil. Add an onion, a dozen +cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes, +drain, dry, roll in flour and fry brown in butter. Add two cupfuls +of boiling water, and salt, pepper, and fine herbs to season. Add +a cupful of button onions peeled and fried brown in butter and +sugar. Cover and simmer for one hour. If the sauce should evaporate, +add more boiling water. When done, add half a cupful of wine and +serve. + +MATELOTE OF EELS À LA PARISIENNE + +Clean and cut the eels into four-inch pieces. Cover with white +wine and season with sliced carrot and chopped mushrooms. Add also +the liquor from three dozen parboiled oysters. Simmer until the +eels are done and drain. Add to the liquor half a cupful of white +stock, and thicken with flour cooked in butter. Add two wineglassfuls +of white wine and boil until thick, stirring constantly. Take from +the fire, and add the yolks of four eggs beaten +[Page 126] +smooth with the juice of half a lemon, a tablespoonful of butter, +and a grating of nutmeg. Add the parboiled oysters, and a handful +of button mushrooms. Reheat, pour over the fish, and serve. + +MATELOTE OF EELS À LA GENOISE + +Prepare the eels and cut into four-inch lengths. Cover with Claret +or Burgundy and add sliced carrot, onion, minced parsley, chopped +mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to +season. Simmer until done and drain. Add to the liquor half a cupful +of beef stock and thicken it with browned flour. Strain through a +fine sieve, add a tablespoonful of butter, a little anchovy paste, +a teaspoonful of minced parsley, a grating of nutmeg; and a little +lemon-juice. Bring to the boil, pour over the fish, and serve. + +MATELOTE OF EELS À LA BORDELAISE + +Cut the eels into three-inch lengths, and cover with a bottle of +Claret. Season with carrot, onion, parsley, chopped mushrooms, +thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half +an hour and drain. Thicken the liquor with browned flour rubbed +smooth with butter, add two wineglassfuls +[Page 127] +of Claret, and bring to the boil. Skim, add a teaspoonful of capers, +a pounded clove of garlic, a little butter, grated nutmeg, and +anchovy paste to season. Reheat, pour over the fish, and serve. + +BOILED EELS + +Cut into short pieces a pound and a half of eels which have been +skinned and cleaned. Put into a saucepan, cover with cold water, +add a tablespoonful of salt, six whole peppers, one red onion, +and a cupful of vinegar. Simmer for half an hour; drain and serve +on a platter with melted butter, lemon-juice, and minced parsley. + +PICKLED EELS + +Clean and cut three pounds of eels into six-inch lengths. Cover +with salt, let stand for three hours, then rinse thoroughly. Boil +together for fifteen minutes one cupful of vinegar, one cupful +of water, a sliced onion, two bay-leaves, three allspice, and a +slice of lemon. Put in half of the eels and simmer until tender, +take out, and cook the remaining half. Let the vinegar cool before +pouring over the eels. + +GREEN EELS + +Boil together an onion, a bunch of parsley, +[Page 128] +a pinch of celery seed, and a teaspoonful of mixed spices in a +little water. Add two cleaned and cut eels with water to cover +and simmer until done. Strain the sauce, thicken with butter and +flour cooked together, and pour over the eels. Serve with boiled +potatoes and cucumber salad. + +BAKED EELS + +Skin and parboil, cut into two-inch pieces, and put into a baking-pan. +Dredge with flour, season with salt and pepper and add half a cupful +of water. Bake for twenty minutes and take out. Thicken the gravy +with a tablespoonful of flour rubbed smooth with a little of the +liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire +sauce, and enough boiling water to make the sauce of the proper +consistency. Bring to the boil and pour around the eels. + +BAKED EELS WITH TARTAR SAUCE + +Clean and skin two large eels. Wrap in a wet cloth and simmer for +fifteen minutes in court bouillon. Cook in the liquor. Take out, +wipe dry, and cover with seasoned crumbs. Spread with two eggs +beaten with one tablespoonful of olive-oil and sprinkle with crumbs. +Put into a baking-pan with two tablespoonfuls +[Page 129] +of butter, and bake for half an hour, basting twice. Serve with +Tartar Sauce. + +ENGLISH EEL PIE + +Skin, clean, and cut up two large eels. Cook with one tablespoonful +of butter, half a cupful of chopped mushrooms, a tablespoonful of +chopped parsley, a minced onion, a bay-leaf, salt, pepper, the +rind of a lemon, a wineglassful of Sherry and a cupful of beef +stock. Cook until the eels are tender, strain the sauce, and thicken +with butter and flour. Line a baking-dish with pastry, put the +eels in it, and pour the sauce over, with sliced hard-boiled eggs +on top. Cover with pastry, brush with yolk of egg, and bake for +an hour in a moderate oven. Serve either hot or cold. + +COLLARED EELS + +Clean, split, and bone one large eel, and season with salt and +pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful +of capers, two pickles, one onion, and three anchovies. Add salt +and pepper, cover the eel with the mixture, tie in a cloth, and +cook with a bay-leaf for half an hour in equal parts of vinegar +and water. Drain, untie, and put into a mould with aspic jelly, +or with beef stock to which sufficient dissolved gelatine has been +added. Serve cold with Mayonnaise. + +[Page 130] +EELS EN BROCHETTE + +Boil the eel in a court bouillon and cut into two-inch pieces. +Dip into egg and crumbs and string on steel skewers, alternating +with squares of bacon. Bake in the oven and serve on toast. + +CREAMED EELS + +Clean and cut up the eels, and stew according to directions previously +given. Pour over a Cream Sauce, seasoned with salt, paprika, onion +juice, and minced parsley. + + + + +[Page 131] +FIFTEEN WAYS TO COOK FINNAN-HADDIE + +BOILED FINNAN-HADDIE--I + +Divide into convenient pieces, cover with boiling water, add a +teaspoonful of sugar, and boil for fifteen minutes. Take up on a +hot platter, remove the skin, and dot with butter. + +BOILED FINNAN-HADDIE--II + +Cover the fish with boiling water, boil for five minutes, drain, +cover with melted butter, and serve with plain boiled potatoes. + +BROILED FINNAN-HADDIE--I + +Brown a haddie on a greased broiler. Cover with hot water, let +stand for ten minutes and drain. Spread with butter and sprinkle +with pepper. + +BROILED FINNAN-HADDIE--II + +Cut the haddie into small squares, skin and parboil it. Wipe dry, +broil on a buttered gridiron and serve with melted butter. + +[Page 132] +BROILED FINNAN-HADDIE--III + +Wash the fish thoroughly, and let stand in cold water for three +quarters of an hour, then cover with boiling water for five minutes, +wipe dry, rub with butter and lemon-juice, and broil for fifteen +minutes. Serve with melted butter or Tartar Sauce. + +BROILED FINNAN-HADDIE--IV + +Wash the fish and soak for half an hour in cold water, skin side +up. Cover with water just below the boiling point, and let stand +for fifteen minutes. Wipe dry, brush with olive-oil, and broil +slowly. Serve with melted butter and lemon-juice. + +BAKED FINNAN-HADDIE--I + +Pour boiling water over the fish, and let it stand for ten minutes. +Take it out of the water, lay it in a baking-pan, brush with butter +and pepper, and bake for fifteen minutes. + +BAKED FINNAN-HADDIE--II + +Put a haddie into a frying-pan, pour over it half a cupful of milk, +and half a cupful of water. Heat slowly and let stand just below +the boiling point for half an hour. Pour off +[Page 133] +the liquid, spread with butter, and bake for twenty-five minutes +in a hot oven. + +ESCALLOPED FINNAN-HADDIE + +Prepare the fish according to directions given in the preceding +recipe. After drying, remove the skin and bones and flake with +a fork. Butter a baking-dish and put the fish into it. Pour over +it a sauce made of two tablespoonfuls each of butter and flour +cooked together and added to two cupfuls of milk. Bring to the +boil, pour over the fish, cover with crumbs, dot with butter, and +brown in the oven. + +TOASTED FINNAN-HADDIE + +Brush the fish with butter and sprinkle it with pepper. Broil until +cooked through, and serve with toast. + +FINNAN-HADDIE À LA DELMONICO + +Flake half a pound of freshened finnan-haddie, and fry in a little +butter. Add one cupful of cream beaten with the yolk of a raw egg. +Thicken with a tablespoonful of flour rubbed smooth with a little +of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful +of grated cheese. Serve on toast. + +[Page 134] +SAVORY FINNAN-HADDIE + +Dip the fish in boiling water, take out all the bones and skin. Mash +the meat with a tablespoonful each of butter and cream, seasoning +with salt, pepper, and lemon-juice. Cook until thick and pour over +slices of buttered toast. + +FINNAN-HADDIE HASH + +Prepare the fish according to directions given for Boiled Finnan-Haddie. +Mix with an equal quantity of hot mashed potatoes, moisten with +cream, and season with chopped green peppers fried in oil. + +FINNAN-HADDIE WITH TOMATOES + +Lay a haddie in a deep dish, cover with boiling water, and let +stand for ten minutes. Drain and remove skin and break in good-sized +flakes. Cook two level tablespoonfuls of butter and a tablespoonful +of finely minced onion in a saucepan until golden brown. Add one +cupful of the solid part of canned tomatoes. When it begins to +simmer, add salt and pepper to taste. Then add the prepared fish +and simmer for five minutes. Add one tablespoonful of finely minced +parsley and serve. + +[Page 135] +CREAMED FINNAN-HADDIE + +Parboil, drain, and flake the fish. Reheat with shredded fried +green peppers in a Cream Sauce. Canned pimentos may be used instead +of the green peppers. + + + + +[Page 137] +THIRTY-TWO WAYS TO COOK FLOUNDER + +BAKED FLOUNDER + +Clean and split two flounders and take out all the small bones. +Lay the fish in a buttered dish, sprinkle with chopped mushrooms, +minced parsley, onion, and grated bread-crumbs, season with salt, +pepper, and grated nutmeg. Dot with butter and bake. Cook together +two tablespoonfuls each of butter and flour, and thicken two cupfuls +of milk with it. Season with salt, pepper, lemon-juice, anchovy +paste, and minced parsley. Add a tablespoonful of capers, drain +the butter from the fish, pour over the sauce, and serve. + +BAKED FLOUNDER À L'ITALIENNE + +Cook together a tablespoonful of butter, two tablespoonfuls of +chopped parsley, one tablespoonful each of chopped mushrooms and +shallots, and two cupfuls of white wine. +[Page 138] +Reduce half by rapid boiling. Add one cupful of chicken stock and +half a cupful of milk or beef stock, and thicken with flour blended +with butter. Season with salt and pepper and boil down until very +thick. Prepare a flounder according to directions given in the +preceding recipe. Season with salt and pepper, rub with butter, pour +over one cupful of white wine, cover with the sauce, and sprinkle +thickly with crumbs. Bake in a moderate oven until done. Serve in +the same dish. + +BAKED FLOUNDER À LA BONVALLET + +Put a cleaned flounder into a baking-pan with salt, pepper, grated +nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of +white wine, and a cupful of white stock. Bake carefully, basting +as required. Take up the fish, add another cupful of stock, and +thicken the sauce with two tablespoonfuls of flour, blended with +an equal quantity of butter. Take from the fire, add the yolks +of three eggs well beaten and a tablespoonful of minced parsley. +Spread this sauce over the fish, cover with crumbs, dot with butter, +and brown in the oven. Sprinkle with lemon-juice and serve. + +BAKED FLOUNDER À LA PARISIENNE + +Stuff a cleaned flounder with seasoned +[Page 139] +crumbs and put into a buttered baking-dish. Dot with butter, sprinkle +with salt and pepper, and pour over half a cupful each of oyster +liquor and white wine. Cover with buttered paper and bake for forty +minutes, basting as required. Take up the fish, strain the sauce, +and prepare a sauce according to directions given in the first part +of the recipe for Flounder Pie à la Normandy. Add the strained +liquid to the sauce, pour over the fish, cover with crumbs, and +brown in the oven. + +BAKED FLOUNDER À LA ST. MALO + +Put the cleaned fish into a buttered baking-dish with chopped onions, +parsley, salt, pepper, a tablespoonful of butter and two cupfuls of +cider. Add also a little mussel or oyster liquor if at hand. Bake +for half an hour in a moderate oven, basting as needed. Drain the +sauce, thicken with a tablespoonful of butter cooked with an equal +quantity of flour, add more butter and a squeeze of lemon-juice. +Pour the sauce over the fish and serve. + +BAKED FILLETS OF FLOUNDER IN WINE + +Fillet the fish. Mix together four tablespoonfuls of Sherry, half a +cupful of butter, one tablespoonful each of onion-juice, lemon-juice, +[Page 140] +and salt, and add pepper to season. Bring to the boil, dip the +fillets into it, arrange in a baking-dish, cover with the remaining +sauce and bake in a hot oven for ten minutes. Fry in butter a slice +each of onion and carrot, a bay-leaf, and a sprig of parsley. Add +a tablespoonful of flour and cook thoroughly. Add one cupful of +chicken stock and half a cupful of cream. Cook until thick, stirring +constantly, and seasoning with salt, pepper, and grated nutmeg. +Add the gravy from the baking-pan, strain, reheat, pour over the +fish, and serve. + +BAKED FILLETS OF FLOUNDER + +Remove the back-bone and cut the fish into four pieces. Roll up +each piece and pin with a toothpick. Soak for an hour in oil and +lemon-juice. Roll in seasoned crumbs, then in beaten egg, then +in crumbs. Put into a baking-pan, upon thin slices of salt pork, +sprinkle with chopped onion and olives, cover, and bake. Garnish +with sliced lemons. + +FLOUNDER WITH FINE HERBS + +Put the prepared fish into a pan with two tablespoonfuls of butter, +the juice of a lemon, and salt and pepper to season. Add one cupful +each of water and white wine, cover and +[Page 141] +cook for half an hour. Drain the fish, thicken the sauce with a +tablespoonful of flour cooked in butter, boil, strain, add two +tablespoonfuls of butter, and two tablespoonfuls of chopped parsley, +pour over the fish, and serve. + +FLOUNDER À LA FRANÇAISE + +Cover a flounder with white wine, sprinkle with salt and pepper, +add a bunch of parsley, a few chives, a bay-leaf, and a little +chopped onion. Boil for ten minutes. Take up the fish carefully, +rub the sauce through a sieve, thicken with a tablespoonful of +flour rubbed smooth with half a cupful of butter, bring to the boil, +pour over the fish, and serve. + +FLOUNDER À LA JANIN + +Fill a flounder with seasoned crumbs mixed with chopped mushrooms, +shallots, and parsley. Put on a buttered baking-dish, season with +salt and pepper, dot with butter, and pour over half a cupful each +of Sherry and oyster liquor. Bake until done, basting as required. +Take up the fish, add a cupful of stock to the sauce, and thicken +with browned flour. Add two tablespoonfuls of butter and a little +lemon-juice. Strain over the fish and garnish with parboiled oysters. + +[Page 142] +FLOUNDER À LA PROVENÇALE + +Clean two flounders and let stand for four hours in a marinade +of olive-oil and lemon-juice, seasoned with salt, pepper, onion, +parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish +with the seasoning, a teaspoonful of butter and one cupful each of +stock and white wine. Bake for half an hour, basting as needed. +Drain, strain, and skim the sauce, thicken with butter and flour, +take from the fire, add the yolks of four eggs well beaten and +lemon-juice to taste. Season with red pepper and minced parsley, +pour over the fish, and serve. + +BREADED TURBANS OF FLOUNDER + +Fillet three flounders, season with salt and pepper, dip into melted +butter, roll up and fasten with a toothpick. Dip into egg and crumbs +and fry in deep fat. Serve with Tartar Sauce. + +TURBANS OF FLOUNDER WITH ANCHOVIES + +Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls +of butter, half a cupful of stock, a tablespoonful of lemon-juice, +and salt and pepper to season. Pound to a paste, and add the yolks +of two raw eggs. Prepare the fillets of flounder according to +[Page 143] +directions given in the preceding recipe. Spread with the forcemeat, +roll up, and pin with toothpicks. Roll in melted butter, then in +flour, and bake in a hot oven for twenty minutes. + +TURBANS OF FLOUNDER WITH OYSTERS + +Prepare according to directions given above, stuffing with chopped +oysters and seasoned crumbs. + +FRICASSÉE OF FLOUNDER + +Clean the flounders, cut into convenient pieces, season with salt, +dredge with flour, and fry in boiling fat. Chop a dozen oysters, and +put into a saucepan with their liquor, one cupful of white wine, a +tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg +to season. Bring to the boil, pour over the fish, and serve. + +FRIED FLOUNDER + +Prepare the fish according to directions given in the preceding +recipe. Sprinkle with salt and pepper, dip into milk, then into +flour, and sauté in pork fat. Or, dip in beaten egg +[Page 144] +and bread-crumbs and fry in deep fat. Garnish with lemon and parsley. + +FRIED FILLETS OF FLOUNDER + +Prepare the fillets according to directions given in the preceding +recipe. Keep in a cold place for half an hour, fry in deep fat, +and serve with Tartar Sauce. + +FILLETS OF FLOUNDER AU GRATIN + +Cook together three tablespoonfuls of butter, one tablespoonful +of flour, a slice of onion, and a bay-leaf. Add two cupfuls of +chicken stock and cook until thick, stirring constantly. Strain, +and add a tablespoonful of lemon-juice. Dip the fillets of fish +into melted butter, season with salt and pepper, cover with sauce +and bread-crumbs. Bake for twenty minutes in a very hot oven. + +FILLETS OF FLOUNDER À LA LYONS + +Bone the fish and cut into fillets. Wash in cold salted water and +wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot +drippings. Serve with melted butter, lemon-juice, and minced parsley, +or Tomato Sauce, or a sauce made as follows: Cook together one +tablespoonful each of butter and flour and thicken with it a cupful +[Page 145] +of cream or milk. Add a tablespoonful each of lemon-juice chopped +pickles, and capers, a teaspoonful each of minced parsley and mustard, +and the mashed yolk of a hard-boiled egg. Beat thoroughly together +and serve either hot or cold. + +FILLETS OF FLOUNDER À LA NORMANDY + +Prepare the fillets according to directions previously given, and +season with pepper and salt. Fry a small chopped onion in butter +and add two chopped hard-boiled eggs, and one tablespoonful of +minced parsley. Season with pepper and salt, add a tablespoonful +of butter, and cook to a smooth paste. Spread the fillets with +this paste, put a parboiled mussel on each one, roll and tie with +a string. Add to the mussel liquor one cupful of cream and simmer +the fillets in it for six minutes. Take out and cut the strings. +Thicken the sauce with the yolks of two eggs beaten with four +tablespoonfuls of cream, add a teaspoonful of butter and a few +drops of lemon-juice. Add a few parboiled mussels to the sauce, +reheat, pour over the fish, and serve. + +STUFFED FILLETS OF FLOUNDER--I + +Prepare the fillets according to directions +[Page 146] +previously given, season with salt and pepper, and dredge with +flour. Put half of the fillets into a buttered baking-dish. Chop +together a button onion, a small bunch of parsley, half a stalk +of celery and half a can of mushrooms. Mix two tablespoonfuls of +butter with one teaspoonful of flour, and add to the chopped mixture +with the yolks of two raw eggs. Season with salt, red and black +pepper, and mix thoroughly. Spread the fillets in the pan with this +stuffing and lay the other fillets on top. Cover with buttered paper +and cook for twelve minutes. Serve with the remaining mushrooms +heated and sprinkle with lemon-juice. + +STUFFED FILLETS OF FLOUNDER--II + +Prepare the fillets according to directions previously given. Put +each two together, with mashed potato beaten light with egg between. +Cover with crumbs, dip in egg and crumbs, and fry in deep fat. +Serve with Tartar Sauce. + +FILLETS OF FLOUNDER WITH GREEN PEAS + +Prepare the fillets according to directions previously given, dip +into melted butter, and season with salt, pepper, and lemon-juice. +Skewer into shape with toothpicks and arrange +[Page 147] +in a baking-dish. Half cover with stock made from the fish trimmings +and bake for ten minutes. Arrange in a circle on a platter, and +fill the centre with green peas seasoned with salt, pepper, and +butter. Strain the stock, thicken with butter and flour cooked +together, and serve separately as a sauce. + +STEAMED FILLETS OF FLOUNDER + +Prepare the fillets according to directions previously given, and +spread with chopped pickles, olives, capers, parsley, and onions. +Roll up, fasten with toothpicks, and steam or bake, basting with +stock, or dip in egg and crumbs and fry in deep fat. Serve with +any preferred sauce. + +STUFFED FILLETS OF FLOUNDER À LA DELMONICO + +Prepare the fillets according to directions previously given. Cover +with half a cupful of white wine, one cupful of fish stock made +from the bones, and salt and paprika to season. Simmer for twenty +minutes. Cook together one tablespoonful each of butter and flour, +add half a cupful of stock and cook until very thick, stirring +constantly. Add half a cupful each of shrimps and oysters chopped +fine, a teaspoonful of Worcestershire sauce, the yolk of an egg, +and two drops of tabasco sauce. Dip the fillets in this mixture +[Page 148] +and cool. When cold dip in crumbs, then in egg, then in crumbs, and +fry in deep fat. + +ROLLED FILLETS OF FLOUNDER + +Prepare the fillets as directed and spread with anchovies, lobster, +shrimps, or sardines, mashed to a paste with butter. Roll up, fasten +with toothpicks, and bake, fry, sauté, or stew, as preferred. + +BROILED FILLETS OF FLOUNDER À LA BRIGHTON + +Season the fillets with salt, pepper, and oil. Broil carefully and +put on slices of buttered toast. Surround with parboiled oysters +and pour over a sauce made of water and the oyster liquor, thickened +with butter and flour cooked together, and seasoned with anchovy +paste. + +FILLETS OF FLOUNDER À LA DIEP-POISE + +Prepare the fillets as directed, seasoning with salt and pepper, +brown in melted butter, and cool. Sprinkle with crumbs, dip in +eggs beaten with an equal quantity of melted butter, roll in fresh +crumbs and broil, basting with oil. Serve with melted butter, minced +parsley, and lemon-juice. + +[Page 149] +FLOUNDER PIE À LA NORMANDY + +Chop fine two carrots and two onions, two sprigs of parsley, a +stalk of celery and a bit of bay-leaf. Fry in butter, seasoning +with salt and pepper, and powdered mace. Add two cupfuls of boiled +milk and cook slowly for twenty-five minutes. Press through a sieve, +add two cupfuls of cream, and reheat. Add the fillets of a two-pound +flounder, the mussels taken from a quart of mussel shells, a quart +of oysters, parboiled in their liquor, and drained, and half a +pound of cleaned fresh mushrooms. Cook for two minutes. Thicken +with the yolks of two eggs beaten with one tablespoonful of butter +and two of cream. Fill a baking-dish lined with pastry, cover with +crust, and bake. + +BROILED FLOUNDER À LA CHIVRY + +Cut the flounder into fillets as previously directed. Soak for +an hour in a marinade of oil and lemon-juice, seasoned with salt, +pepper, onion, and parsley. Dip in crumbs and broil, basting with +oil. Serve with quartered lemon. + +FLOUNDER WITH WHITE WINE SAUCE + +Put the prepared fish into a baking-dish +[Page 150] +with two tablespoonfuls of butter, two cupfuls of white wine, and +salt and pepper to season. Cover and cook for twenty minutes, adding +more water if necessary. Drain the fish, thicken the gravy with a +tablespoonful of flour cooked in butter, bring to the boil, add +the juice of a lemon and two tablespoonfuls of butter, pour over +the fish, and serve. + +FLOUNDER AU GRATIN + +Fry in butter chopped parsley, shallot, and button mushrooms. Season +with salt and pepper and spread on the bottom of a baking-dish. Lay +on them a trimmed flounder, cover with crumbs, dot with butter, +moisten with white wine, and cook carefully. Serve in the same +dish. + + + + +[Page 151] +TWENTY-SEVEN WAYS TO COOK FROG LEGS + +FRIED FROG LEGS--I + +Beat the yolk of an egg with a cupful of milk and add flour enough +to make a smooth batter. Dip into the batter frog legs which have +been marinated in oil and vinegar, and fry in deep fat. + +FRIED FROG LEGS--II + +Clean, season with salt and pepper, dip in egg and crumbs, and fry +in deep fat. Serve with Tartar Sauce. + +FRIED FROG LEGS--III + +Parboil for three minutes, drain, wipe dry, dip in crumbs, then +in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve +with a border of green peas, or with Cream Sauce. + +FRIED FROG LEGS--IV + +Parboil for five minutes, blanch in cold +[Page 152] +water, drain, and wipe dry. Season with salt and pepper, dredge +with flour, and sauté in butter. Serve with a garnish of fried +parsley. + +FRIED FROG LEGS--V + +Soak the prepared legs in milk for fifteen minutes. Dip in seasoned +flour without wiping and fry in deep fat. + +FRIED FROG LEGS--VI + +Parboil for five minutes in salted and acidulated water. Drain, +dip into beaten egg, then in corn-meal, and fry golden-brown in +salt pork fat. + +FROG LEGS SAUTÉ + +Put a tablespoonful of butter into a saucepan, and when it bubbles +put in the frog legs with a sprig of parsley, and salt and pepper +to season. Fry brown, and garnish with slices of lemon. + +SOUTHERN FRIED FROG LEGS + +Parboil the legs for three minutes in salted water. Beat together +one egg and half a cupful of milk. Season the legs with salt and +pepper, dip into the milk, then into cracker crumbs rolled fine, +and fry in deep fat. + +[Page 153] +FRIED FROG LEGS À L'ANGLAISE + +Season the frog legs with salt and pepper and soak for an hour +in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs, +and fry in deep fat. Serve with Tomato Sauce. + +FRIED FROG LEGS À LA FRANÇAISE + +Marinate for an hour in vinegar with salt, pepper, parsley, chopped +onion, bay-leaves, and thyme. Drain, roll in flour, and sauté in +hot fat. Garnish with lemon and parsley. + +BROILED FROG LEGS + +Soak the legs for half an hour in a marinade of oil and lemon-juice, +seasoned with salt and pepper. Broil on a double-broiler, and serve +with Maître d'Hôtel Sauce. + +BAKED FROG LEGS + +Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle +with chopped mushrooms and crumbs, and lay the frog legs on them. +Season with salt and pepper and sweet herbs. Sprinkle with crumbs, +squeeze over the juice of a lemon, and pour in a cupful of Brown +Sauce. Cover and bake for half an hour in a moderate oven. + +[Page 154] +FRICASSÉE OF FROG LEGS--I + +Simmer the prepared legs in milk until tender. Drain and put in +a platter. Spread with butter and keep warm. Cook together one +tablespoonful of flour and two of butter, add the milk in which +the legs were cooked and enough more to make a pint. Cook until +thick, stirring constantly. Season with salt, paprika, and minced +parsley, take from the fire, and add two eggs well beaten with +the juice of half a lemon. Bring to the boil, pour over the frog +legs, and serve. + +FRICASSÉE OF FROG LEGS--II + +Prepare and skin the legs and boil until tender in veal stock to +cover, with pepper and salt to season, a bunch of sweet herbs, +and a bit of lemon-peel. Add a small slice of onion and cook until +the legs are tender. Strain the liquid, thicken it with butter +and flour and a little cream cooked together. Add the frog legs +and a few canned mushrooms cut fine. Bring to the boil and serve. + +FRICASSÉE OF FROG LEGS--III + +Brown a dozen frog legs in butter with half a teaspoonful of chopped +onions. Add one half cupful of water and one half cupful of Sherry. +Cover and cook for twenty minutes. Beat the yolks of four eggs with +[Page 155] +two tablespoonfuls of cream, add a little of the hot liquid, pour +into the pan, and bring to the boil. Skim out the frog legs, put on +a platter, and strain the sauce over them. + +BROWN FRICASSÉE OF FROG LEGS + +Melt one tablespoonful of butter and brown in it two tablespoonfuls +of flour. Add sufficient brown stock to make the required quantity +of sauce and cook until thick, stirring constantly. Season with +salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy +paste, and a pinch of allspice. Dip the frog legs in flour and fry +brown. Arrange on a platter, cover with broiled mushrooms, pour +the sauce over, and serve. + +STEWED FROG LEGS--I + +Soak the frog legs for an hour in a marinade of oil and lemon-juice, +adding a teaspoonful of chopped onion. Fry brown in butter a small +onion, a tomato, and a green pepper, all chopped fine. Add two +tablespoonfuls of flour and cook to a smooth paste. Add the frog +legs and enough water or stock to keep from burning. Cover and +cook for ten or fifteen minutes. + +[Page 156] +STEWED FROG LEGS--II + +Melt one tablespoonful of butter and brown in it one tablespoonful +of flour, add one cupful of stock, and cook until thick, stirring +constantly. Add a dozen prepared frog legs simmer for ten minutes, +season with salt and pepper, take from the fire, add the yolk of +an egg beaten smooth with a little cold water; bring to the boil +and serve at once. + +STEWED FROG LEGS--III + +Soak the prepared legs in milk for fifteen minutes, dip in seasoned +flour, and fry in hot butter for three minutes. Cover with hot +water and simmer for twenty minutes. Bring half a cupful of cream +to the boil, stir in a tablespoonful of butter rolled in flour, +and cook until thick, stirring constantly. Add to the frog legs, +cook three minutes longer, season with salt, pepper, and minced +parsley, and serve. + +STEWED FROG LEGS--IV + +Brown a dozen frog legs in butter, sprinkle with flour, and add +enough cream to make the required quantity of sauce. Cook until +thick, stirring constantly. Add a teaspoonful each of onion-juice +and minced parsley, and salt and pepper to season. Take from +[Page 157] +the fire, and add the yolks of two eggs beaten smooth with a little +cold milk, bring to the boil, and serve very hot. + +FROG LEGS À LA HOLLANDAISE + +Fry the prepared frog legs in butter, seasoning with salt and pepper. +Add half a wineglassful of white wine, cover, and simmer for five +minutes; then add two cupfuls of Hollandaise Sauce, two teaspoonfuls +of finely chopped parsley, and a little lemon-juice. Bring to the +boil and serve very hot. + +FROG LEGS À LA PROVENÇALE + +Cover the bottom of a saucepan with olive-oil, and sprinkle with +finely minced garlic. Lay the frog legs on this, cover and cook +until brown. Squeeze over the juice of half a lemon, sprinkle with +parsley, and serve. + +FROG LEGS AU BEURRE NOIR + +Boil the legs in court bouillon for five minutes. Drain, arrange +on a serving-dish, sprinkle with minced parsley, and keep warm. +Brown half a cupful of butter in a frying-pan, taking care not +to burn. Add two tablespoonfuls of vinegar and salt and pepper to +season. Pour over the frog legs and serve. + +[Page 158] +FROG LEGS À LA POULETTE--I + +Parboil a dozen frog legs, drain and cool. Cook together one +tablespoonful each of butter and flour, add one cupful of milk, +or white stock, and cook until thick, stirring constantly. Add +salt and pepper to season, and the frog legs. Cover and cook for +twenty minutes. Take from the fire, add the yolk of an egg beaten +smooth with a little cold water, and a tablespoonful of minced +parsley. Bring to the boil, and serve at once. + +FROG LEGS À LA POULETTE--II + +Season prepared frog legs with salt, pepper, and nutmeg, and fry +brown in butter. Add two tablespoonfuls of flour and two cupfuls +of cream. Cook until thick, stirring constantly. Add a wineglassful +of white wine, two tablespoonfuls of butter, a tablespoonful of +minced parsley, and the yolks of four eggs beaten smooth with the +juice of a lemon. Bring to the boil and serve. + +FROG LEGS PATTIES + +Boil the legs until the meat drops from the bone, remove the bone, +reheat in Cream Sauce, and season to taste. Fill patty-shells and +serve. + +[Page 159] +FROG LEGS À LA CREOLE + +Melt a tablespoonful of butter in a saucepan and fry in it a chopped +onion, a tablespoonful of chopped raw ham, and half a green pepper +shredded. Season highly with salt and pepper, add four cupfuls of +stock, a tablespoonful of rice, six sliced okras, and one sliced +tomato. Cook thoroughly for twenty minutes. Add four cupfuls of +prepared frog legs, and simmer until they are tender. Half of this +recipe is sufficient for a small family. + + + + +[Page 161] +TWENTY-TWO WAYS TO COOK HADDOCK + +BROILED HADDOCK--I + +Clean and dry a fresh haddock, rub with vinegar, sprinkle with +flour, and broil on a well greased gridiron. Serve with Shrimp or +Anchovy Sauce. + +BROILED HADDOCK--II + +Soak the fish for an hour in a marinade of oil and vinegar. Drain, +wipe dry, broil, and serve with melted butter. + +BROILED HADDOCK À LA MAÎTRE D'HÔTEL + +Clean and split a haddock, season with salt and pepper, dredge with +flour, and broil. Serve with Maître d'Hôtel Sauce. + +BROILED SMOKED HADDOCK + +Rub the fish with melted butter, season with pepper, and broil. +Serve very hot. + +[Page 162] +FRIED FILLETS OF HADDOCK--I + +Skin, clean and fillet a haddock. Season with pepper and salt, dip +into egg and crumbs and fry brown in deep fat. + +FRIED FILLETS OF HADDOCK--II + +Cut the fish into fillets and marinate in oil and vinegar with +a little onion. Drain, dip in batter, then in crumbs, and fry in +deep fat. Serve with Tomato Sauce. + +FRIED SMOKED HADDOCK + +Soak a haddock for four hours in olive-oil to cover. Drain and +fry in a frying-pan with a little of the oil. Season with pepper +and serve very hot. + +BAKED HADDOCK--I + +Make a stuffing of equal parts of chopped bacon and bread-crumbs, +season with salt and pepper, anchovy essence, and add a raw egg to +bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful +of flour with one of cold water, add one cupful of boiling water, +and cook until thick, stirring constantly. Add one tablespoonful +of butter and two tablespoonfuls of essence of anchovy. Pour the +sauce into a baking-pan, put the fish on it, and bake for an hour, +[Page 163] +basting as required. + +BAKED HADDOCK--II + +Make a stuffing of one cupful of cracker crumbs, one fourth of +a cupful of butter, and salt, minced onion, pickles, pepper, and +parsley to season. Stuff the fish, sew up, cover with strips of +salt pork, dredge with flour, and bake until brown, basting as +required. Serve with any preferred sauce. + +BAKED HADDOCK--III + +Stuff the fish with crumbs and chopped veal, seasoning to taste +and using a raw egg to bind. Rub with beaten egg, sprinkle with +crumbs, and bake in a moderate oven, basting with melted butter +as required. Serve with Anchovy Sauce. + +BAKED FILLETS OF HADDOCK + +Clean and fillet a fish, put into a pan with melted butter, and +season with pepper, salt, and lemon-juice. Sprinkle with minced +parsley, cover with buttered paper, and bake in the oven. Serve +with Italian Sauce. + +BAKED HADDOCK WITH SAUCE + +Clean and cut up the fish, and remove the +[Page 164] +bones. Cut into small pieces. Butter a baking-dish, sprinkle with +crumbs, put in a layer of the fish, and spread with crumbs seasoned +with salt, pepper, thyme and grated onion, and mixed to a paste with +raw egg. Repeat until the dish is full, having crumbs and butter +on top. Add enough milk to moisten, and bake. For the sauce, simmer +the bones and trimmings of the fish, strain, season, and thicken +with a tablespoonful each of butter and flour cooked together and +blended with a little cold water. + +BAKED HADDOCK WITH OYSTER STUFFING + +Remove the skin, head, and tail, and take out as many bones as +possible. Divide into two fillets. Sprinkle with salt and brush +with lemon-juice. Lay one fillet on a greased fish sheet in a +dripping-pan, and cover thickly with seasoned oysters dipped in +buttered cracker crumbs. Cover with the other fillet, brush with +egg slightly beaten, cover with buttered crumbs, and bake for fifty +minutes in a moderate oven. Serve with Hollandaise Sauce. + +HADDOCK RAREBIT + +Cut the haddock into slices an inch thick. +[Page 165] +Free from bone and skin. Lay in a greased baking-dish, and season +with salt and pepper. Grate sufficient cheese to cover, and season +with salt, red pepper, and mustard. Make to a smooth paste with +cream or beaten egg. Put into a hot oven and cook until the cheese +melts and browns, and the fish is firm. Take up carefully on a +platter, and pour one tablespoonful of Sherry over each slice. + +BOILED HADDOCK WITH WHITE SAUCE + +Boil the fish in salted and acidulated water, with a bunch of parsley +to season. Cook together two tablespoonfuls of butter and one of +flour, and add salt, pepper, and grated nutmeg to season. Add two +cupfuls of boiling water, bring to the boil, strain, add two +tablespoonfuls of butter and the juice of a lemon, pour over the +fish and serve. + +BOILED HADDOCK WITH EGG SAUCE + +Mix finely grated bread-crumbs with half the quantity of chopped +beef suet. Season with minced parsley, shallot, thyme, pepper, +salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the +fish and boil in salted water. For the sauce, melt one tablespoonful +of butter, add two of flour, and cook thoroughly. Add two cupfuls of +[Page 166] +boiling water, and cook until thick, stirring constantly. Add two +chopped hard-boiled eggs, season to taste, pour over the fish, and +serve. + +BOILED HADDOCK WITH LOBSTER SAUCE + +Boil the fish gently in salted boiling water to cover. Melt three +tablespoonfuls of butter, add two tablespoonfuls of flour, and +cook thoroughly. Add gradually two cupfuls of boiling water and +cook until thick. Season with lemon-juice and cayenne. Strain the +sauce and reheat. Add the finely-cut meat of a small boiled lobster +and the pounded coral. Pour over the fish and serve. + +STEWED HADDOCK + +Split the fish lengthwise and cut into pieces. Boil the bones and +trimmings in water to cover, and strain. Butter a baking-dish, +put the fish into it with the flesh downward, and sprinkle each +piece with salt, cayenne, mace, and flour. Pour over it two cupfuls +of the fish liquor, cover, and simmer for twenty minutes. Add two +teaspoonfuls of anchovy essence and one cupful of Sherry. Blend +together two tablespoonfuls each of flour and butter, make smooth +with a little of the gravy, and thicken all of it. Simmer for ten +[Page 167] +minutes and serve with the gravy poured over the fish. Garnish with +lemon and parsley. + +HADDOCK AND OYSTERS + +Clean and fillet a haddock. Cover the trimmings with water and add +the liquor drained from a pint of oysters. Add a slice of onion, +a pinch of powdered sweet herbs, and a slice of carrot. Simmer to +form a stock. Put a layer of sliced onion into a saucepan, and +arrange upon it the fillets of fish, and a pint of oysters; sprinkle +with salt and pepper, add the juice of a lemon, cover with sliced +onion, strain the stock over, cover and simmer until the fillets +are tender. Arrange the fillets on a hot dish with the oysters, +strain the liquid, thicken it with the yolks of four eggs, pour +over, and serve. + +FILLETS OF HADDOCK À LA ROYALE + +Prepare the fillets and put into a basin with a marinade of oil +and lemon-juice, seasoned with pepper, salt, minced parsley and +chopped shallots. Drain, dip into batter and fry in deep fat. Serve +with any preferred sauce. + +HADDOCK À LA CRÈME + +Boil the fish in salted and acidulated water. +[Page 168] +Melt two tablespoonfuls of butter and cook in it two heaping +tablespoonfuls of flour. Add four cupfuls of milk and cook until +thick, stirring constantly. Season with pepper, salt, grated onion, +and minced parsley. Put the fish upon a serving-dish, skin it carefully, +and pour the sauce over it. Put a border of mashed potatoes around +the fish, rub with melted butter and put into the oven until the +potato is brown. + +HADDOCK CUTLETS + +Prepare a sauce according to directions given in the preceding +recipe, using one fourth the quantity of milk. Mix the sauce with +cold cooked haddock, minced very fine, and cool. Shape into cutlets, +dip into egg and crumbs, and fry in deep fat. + + + + +[Page 169] +EIGHTY WAYS TO COOK HALIBUT + +BROILED HALIBUT--I + +Cut into steaks, dust with salt and pepper, cover with melted butter, +and let stand for half an hour. Dredge with flour and broil. Serve +with a garnish of sliced lemon and parsley. + +BROILED HALIBUT--II + +Freshen salt halibut for an hour or two in cold water, drain, season +with pepper, and wrap each slice in tough paper well buttered, +twisting the ends. Broil for eight minutes. Take from the papers +and serve with any preferred sauce. + +BROILED HALIBUT--III + +Season with salt and pepper and broil on a buttered gridiron over +a clear fire. Serve with plenty of melted butter. + +[Page 170] +BROILED HALIBUT--IV + +Sprinkle halibut steaks with salt, rub thoroughly with melted butter +and broil until brown. Garnish with lemon and parsley. + +BROILED HALIBUT--V + +Rub halibut steaks with olive-oil and lemon-juice, and broil over +a clear fire. Season with pepper and salt and serve with melted +butter. + +BROILED HALIBUT À LA BOSTON + +Broil one side of halibut steaks until heated through, then turn, +and spread the other side with a paste of butter, flour, chopped +onion, and tomato pulp. Cook until brown and serve with the crust +side up. + +HALIBUT À LA RAREBIT + +Sprinkle two halibut steaks with salt and pepper, brush with melted +butter, and bake until done. Arrange on a platter, pour over a +Welsh rarebit, and serve. + +HALIBUT À LA MAJESTIC + +Skin and bone halibut steaks, and cut into fillets. Lay in a buttered +baking-dish, spread with butter, and add a wineglassful of white +[Page 171] +wine, and a little boiling water. Cover with buttered paper, and +set into a hot oven until cooked. Take the pan out, cover the fish +with a layer of sweet Spanish peppers, spread with Cream Sauce, +sprinkle with crumbs and grated cheese, dot with butter, and brown +in a hot oven. Serve in the same dish. + +HALIBUT À LA CONANT + +In a buttered baking-pan put three thin slices of fat salt pork, +three slices of onion and a bit of bay-leaf. On top of these lay a +halibut steak and spread over it one tablespoonful each of butter +and flour blended together. Cover with buttered cracker crumbs and +small strips of salt pork, and bake for twenty minutes. Garnish +with lemon and parsley. + +HALIBUT À LA MAÎTRE D'HÔTEL + +Soak two halibut steaks for an hour in lemon-juice, seasoned with +salt, pepper, and minced parsley. Mix together two tablespoonfuls +of butter, one tablespoonful of flour, and two cupfuls of boiling +water. Cook until thick, stirring constantly. Put the slices of +halibut into a buttered pan, cover with the sauce, and bake for +twenty minutes, basting as required. Serve with any preferred sauce. + +[Page 172] +HALIBUT À LA CREOLE--I + +Wash a thick piece of halibut, put on a buttered baking-dish, and +season with salt and pepper. Cover with finely minced garlic, add +one cupful of canned tomatoes and enough boiling water to keep +from burning. Bake until done, basting as required. + +HALIBUT À LA CREOLE--II + +Lay halibut steak for an hour in oil and vinegar, adding chopped +onion and minced parsley to the marinade. Drain and put the fish into +a baking-pan. Turn over it a sauce made of one cupful of strained +tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour, +and salt, paprika, and grated onion to season. Cover closely and +bake until tender. Sprinkle with grated cheese and cook for five +minutes longer. Transfer the fish carefully to a hot platter and +pour the sauce around it. + +HALIBUT À LA CREOLE--III + +Boil together a pint of stewed tomatoes, a cupful of water, a slice +of onion, and three cloves. Blend together two tablespoonfuls of +butter and one of flour, and stir into the sauce when it boils. +Season with salt and pepper, and cook for ten minutes. Strain and +[Page 173] +cool. Skin the fish according to directions given in the recipe for +Baked Halibut--I. Put on a buttered tin sheet in a baking-pan, +season with salt and pepper, and bake, basting frequently with the +sauce. + +BAKED HALIBUT--I + +Take three or four pounds of the fish and remove the dark skin, +by dipping it into boiling water and scraping. Rub the flesh with +salt and pepper, put it into a baking-pan, and add enough milk +to cover the bottom of the pan an inch deep. Bake for an hour, +basting frequently with the milk. Take out the fish, remove the +bone and skin, and serve with Egg Sauce. + +BAKED HALIBUT--II + +Soak six pounds of halibut in salt water for two hours. Wipe dry +and score the outer skin. Bake for an hour in a moderately hot +oven, basting with melted butter and hot water. Add a little boiling +water to the gravy, a tablespoonful of walnut catsup, a teaspoonful +of Worcestershire Sauce, salt and pepper to season, and the juice +of a lemon. Thicken with browned flour rubbed smooth with a little +cold water. + +[Page 174] +BAKED HALIBUT--III + +Take a thick cut of halibut and soak for half an hour in salted +water. Put into a baking-pan with two slices of carrot, a slice +of onion, and half a bay-leaf. Pour over it a cupful of boiling +water and two tablespoonfuls of melted butter. Bake for an hour, +basting frequently, and serve with any preferred sauce. + +BAKED HALIBUT--IV + +Lay a thick piece of halibut into a buttered pan, cover with thin +slices of salt pork, and dredge with salt, pepper, and flour. Cover +the bottom of the pan with boiling water, and bake for an hour. +Baste with the gravy in the pan and melted butter, adding salt, +pepper, and flour as needed. A bay-leaf, a sprig of parsley, two +slices of carrot, and half an onion or a clove of garlic may be +put into the dripping-pan. + +BAKED HALIBUT--V + +Prepare according to directions given for Baked Halibut--II, seasoning +the gravy with lemon- and onion-juice, celery salt, and half a +cupful of Claret. + +[Page 175] +BAKED HALIBUT WITH LOBSTER SAUCE + +Put a piece of halibut on a buttered fish sheet, sprinkle with +salt and pepper, and dredge with flour. Cover the bottom of the pan +with water, add a sprig of parsley, a slice of onion, two slices +of carrot, three tablespoonfuls of butter, and a bit of bay-leaf. +Bake for an hour, basting as required, and serve with Lobster Sauce. + +BAKED HALIBUT WITH TOMATO SAUCE + +Cook together for twenty minutes two cupfuls of tomatoes, one cupful +of water, a slice of onion, three cloves, and a teaspoonful of +sugar. Cook together three tablespoonfuls each of butter and flour, +stir into the hot mixture, and cook until thick. Strain, and pour +half of the sauce around two pounds of halibut placed on a buttered +tin sheet. Bake for thirty-five minutes, basting often. Transfer +to a hot platter and pour the remaining sauce around. + +BAKED HALIBUT WITH CREAM + +Cover the fish with Cream Sauce, then with crumbs, dot with butter, +and bake. + +[Page 176] +BAKED FILLETS OF HALIBUT AU GRATIN + +Bake half a dozen fillets of halibut for half an hour, seasoning +with salt and pepper and basting with milk. Cover with a Cream +Sauce to which half a cupful of grated cheese has been added, then +with fried crumbs. Reheat and serve in the same dish. + +BAKED HALIBUT STEAKS WITH OYSTERS + +Soak two halibut steaks for an hour in a marinade of oil and vinegar. +Lay thin slices of salt pork upon a buttered tin sheet, and spread +thin slices of salt pork upon it. Lay one of the steaks upon the +pork. Dip oysters in melted butter, then in cracker crumbs, and +cover the steak with them. Put the other steak on top, cover with +thin slices of pork and bake for forty minutes, basting with the +juice in the pan or with butter melted in hot water. A few minutes +before taking up, remove the pork from the top and cover with cracker +crumbs and melted butter. Serve with Hollandaise Sauce to which +parboiled oysters have been added. + +BAKED FILLETS OF HALIBUT + +Skin, bone and fillet two halibut steaks. +[Page 177] +Dip in melted butter, season with salt, pepper, lemon- and onion-juice. +Roll up each fillet, fasten with a wooden toothpick, and bake for +twenty minutes, basting with butter melted in hot water. Serve +with any preferred sauce. + +BAKED HALIBUT STEAKS--I + +Put a halibut steak into a buttered baking-dish, and spread with a +dressing made of one cupful of crumbs, one tablespoonful of butter, +and grated onion, minced parsley, grated nutmeg, salt, and red and +black pepper to season. Lay another steak on top, season with salt +and pepper, dot with butter, and bake for half an hour. + +BAKED HALIBUT STEAKS--II + +Wash the steaks and soak for an hour in olive-oil and lemon-juice. +Put into a buttered baking-dish, sprinkle with minced onion and +parsley, and pour over a Cream Sauce, using white stock instead +of milk, if preferred. Put a layer of flaked cooked halibut into a +buttered baking-dish, season with salt, pepper, and grated nutmeg, +add a layer of chopped mushrooms and a few tablespoonfuls of the +sauce. Repeat until the dish is full, having sauce on top. Sprinkle +with crumbs, dot with butter, and brown in the oven. + +[Page 178] +BAKED HALIBUT STEAKS--III + +Trim the steaks, lay them in a baking-pan, season with salt and +pepper, dredge with flour, dot with butter, pour over one cupful +of cream and bake for fifteen minutes in a quick oven, basting +with cream. + +BAKED CHICKEN HALIBUT + +Prepare a dressing according to directions given in the preceding +recipe. Stuff a chicken halibut, sew up and bake in a buttered +pan, basting with melted butter and salted hot water. Serve with +Hollandaise Sauce. + +BAKED HALIBUT STEAKS WITH TOMATOES + +Soak the steaks for an hour in olive-oil and lemon-juice. Cook +together for fifteen minutes a can of tomatoes and a seeded chopped +green pepper, half an onion, a teaspoonful of sugar, and pepper and +salt to season. Rub through a colander and cool. Put the drained +fish in a buttered baking-pan, pour the sauce over, and bake. + +DEVILLED HALIBUT--I + +Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the +yolks of two eggs, a tablespoonful of melted butter, and salt, +[Page 179] +paprika, grated onion, and minced parsley to season. Mix the fish, +moisten with oyster liquor, and fill buttered individual shells. +Cover with crumbs, season with salt and pepper, dot with butter, +and brown in the oven. + +DEVILLED HALIBUT--II + +Flake a pound of cooked halibut. Mix together the pounded yolks +of three hard-boiled eggs, one tablespoonful of olive-oil, two +teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of +cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire +sauce, half a teaspoonful of anchovy paste, and enough vinegar +to make a smooth paste. Mix thoroughly with the fish, and garnish +with hard-boiled eggs sliced or quartered. + +MOULDED HALIBUT WITH GREEN PEAS + +Chop a pound of raw halibut very fine. Add to it the yolk of an +egg well beaten, and salt, red and white pepper to season. Add +a teaspoonful of corn-starch rubbed smooth with two thirds of a +cupful of milk and one third of a cupful of cream, whipped solid. +Fill buttered individual moulds, put into a pan of hot +[Page 180] +water, and bake in a slow oven for twenty minutes. Turn out on a +platter and surround with cooked peas, reheated in Cream Sauce. + +SANDWICHES OF CHICKEN HALIBUT + +Cut chicken halibut into thin fillets. Put together in pairs with +chopped oysters between, rubbed to a paste with seasoned crumbs +and cream. Rub with melted butter, sprinkle with lemon-juice, and +season with salt and pepper. Put into a shallow pan with half a +cupful of white wine, and bake for twenty minutes. Arrange on a +platter, sprinkle with minced parsley, and serve with Hollandaise +Sauce. + +TURBANS OF HALIBUT + +Have a slice of halibut cut two inches thick. Take off the skin +and cut into cylinders with a small tin baking-powder box. Steam +until firm and serve with a Cream Sauce flavored with parsley and +lemon. Or, bake in milk and serve with Cream Sauce, using stewed +and strained tomato for half of the liquid. + +HALIBUT AND LOBSTER À LA HOLLANDAISE + +Reheat equal quantities of boiled and flaked lobster and halibut +in Hollandaise Sauce. + +[Page 181] +HALIBUT STEAK À LA JARDINIÈRE--I + +Soak halibut steaks for an hour in salt and water. Wipe dry and rub +with melted butter. Butter a china baking-dish, sprinkle chopped +onion on the bottom and put in the steaks. On top put a boiled +carrot cut into dice, half a dozen sliced tomatoes, a shredded +green pepper, and half a cupful of green peas. Add enough salted +boiling water to keep the fish from scorching, put a tablespoonful +of butter on top, cover, and bake until done. Drain the liquor +carefully from the pan, add three tablespoonfuls of white wine, +and thicken with a teaspoonful of butter rolled in browned flour. +Serve separately as a sauce. + +HALIBUT À LA JARDINIÈRE--II + +Cover two slices of halibut with a chopped onion, two tomatoes +sliced, a shredded and seeded green pepper, a dozen chopped almonds, +a tablespoonful of melted butter, and salt to season. Bake for +half an hour, pour over the sauce from the pan, and serve. + +HALIBUT IN CUCUMBERS + +Cook the halibut until tender in court bouillon, drain, and flake +with a fork. Make a Cream Sauce, seasoning with curry powder. Pare, +cut in halves, and parboil in beef stock +[Page 182] +as many cucumbers as are required. Scoop out the inside of each +half, fill with the creamed fish, cover with crumbs, dot with butter, +and bake in the oven until the cucumbers are soft. Serve with a +garnish of lemon and parsley. + +HALIBUT WITH ANCHOVY SAUCE + +Four tablespoonfuls of butter, four tablespoonfuls of flour, one +eighth teaspoonful of pepper, one half teaspoonful of salt, two +hard-boiled eggs chopped, two cupfuls of cream, two drops of tabasco, +one teaspoonful of anchovy essence, one and one half cupfuls of +cold cooked halibut, flaked. Mix the ingredients in the order given +and cook for ten minutes. Serve with brown bread spread with cheese +and chopped olives. + +HALIBUT AU GRATIN + +Flake cold cooked halibut and mix with an equal quantity of Cream +Sauce. Put into buttered individual shells, sprinkle with crumbs, +dot with butter, and brown in the oven. + +ESCALLOPED HALIBUT + +Prepare the fish according to directions given in the preceding +recipe, and add the yolks of two eggs well beaten. Fill a baking-dish, +[Page 183] +using alternate layers of fish and grated cheese. Cover with crumbs, +dot with butter, and brown in the oven. + +HALIBUT STEAK À LA FLAMANDE + +Butter a baking-pan, sprinkle with chopped onion, and lay a halibut +steak upon it. Pour over the beaten yolk of an egg, season with salt +and pepper, add the juice of half a lemon, and one tablespoonful +of butter cut into small pieces. Bake for thirty minutes. Add to +the liquid remaining in the pan enough boiling water to make the +required quantity of sauce, and thicken it with browned flour. + +CREAMED HALIBUT + +Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful +of minced parsley, the juice of half a lemon, and three tablespoonfuls +of grated Parmesan cheese. Spread on buttered toast, sprinkle with +minced parsley and serve. + +HALIBUT SALAD + +Take cold cooked halibut cut small, salt and pepper lightly, and +sprinkle with lemon-juice. For the dressing boil three large peeled +potatoes until mealy. Drain, let dry, and +[Page 184] +beat to a dry powder with a fork. Add one saltspoonful of salt, the +same of mustard and pepper, one rounding teaspoonful of powdered +sugar, and two tablespoonfuls of vinegar beaten in gradually. Pour +over the halibut and decorate with lettuce or green tops. + +TURKISH HALIBUT + +Place on the bottom of a baking-pan two or three slices of onion, +then a cutlet of halibut, and put a tablespoonful of butter cut +into small bits over the top of the fish. Cut three skinned tomatoes +into quarters, slice a sweet green pepper into ribbons, and put +the tomatoes and pepper on the fish. Put the pan on the shelf of +the oven to cook first the vegetables, but do not let it remain +there long enough to discolor or change their shape; then remove it +to the bottom of the oven, baste it well, and finish the cooking. +When done place it carefully on a hot dish, and pour over it the +juice from the pan. + +HALIBUT PIE + +Butter a china baking-dish and sprinkle with chopped shallots and +parsley. Add a layer of chopped halibut, and salt, pepper, grated +nutmeg, chopped shallots, and parsley +[Page 185] +to season. Dot with butter and cover with sliced hard-boiled eggs. +Add a cupful of Cream Sauce, and two wineglassfuls of white wine. +Wet the edge, cover with pastry, gash, brush with egg and bake for +an hour and a half in a moderate oven. Make a hole in the centre +and moisten the pie with milk if it becomes too dry. + +STEAMED HALIBUT + +Put the prepared fish on a plate, cover with a cloth, and put in +a steamer. Steam for two hours and pour over an Egg Sauce. + +HALIBUT MOUSSELINES + +Mince enough uncooked halibut to make two cupfuls, add one cupful +of soft bread-crumbs and one half cupful of cream. Press through +a colander, season with salt, pepper, lemon-juice, a suspicion +of mace and Worcestershire Sauce. Fold in carefully the beaten +whites of four eggs. Turn into buttered moulds (round-bottomed +ones) and steam one half hour. Turn out on separate plates, surround +with sauce, make a stock of the fish bones and water, and add it +to two tablespoonfuls of butter and two of flour cooked together. +There should be one and one half cupfuls of stock. Add one half +[Page 186] +cupful of cream, and when boiling add salt, pepper, and one +tablespoonful of grated horseradish soaked in lemon-juice. + +HALIBUT STEAKS À LA MAÎTRE D'HÔTEL + +Season the steaks with salt and pepper, and rub thoroughly with +oil. Broil in a double-broiler, and serve with melted butter, minced +parsley, and lemon-juice. + +TIMBALE OF HALIBUT + +Chop half a pound of raw halibut and press it through a sieve. +Mix a cupful of bread-crumbs to a smooth paste with half a cupful +of milk, and cook until it thickens. Take from the fire, add the +fish pulp and the stiffly beaten whites of five eggs. Fill buttered +timbale moulds with the mixture and cook in a pan of hot water in +a moderate oven for twenty minutes. Serve with Cream or Tomato +Sauce. + +FILLETS OF HALIBUT À LA POULETTE + +Free the fish of skin and bones and cut it into fillets. Sprinkle +with lemon-juice, salt, and pepper. Cover with sliced onion and let +stand for half an hour. Remove the onion, dip into melted butter, +roll up each piece, and fasten with a wooden toothpick. Dip once +[Page 187] +more into the butter, dredge thickly with flour and bake for twenty +minutes in a moderate oven. Cut the whites of three hard-boiled +eggs into rings, and arrange around the fillets after taking up. +Sprinkle the grated yolks over the fish and serve with Cream Sauce. + +COLD HALIBUT FILLET + +Prepare half a dozen fillets of halibut, remove the skin and bone, +and boil in court bouillon. Drain and sprinkle with olive-oil, +lemon-juice, minced parsley, and chopped onion. Serve with Tartar +Sauce. + +FILLETS OF HALIBUT WITH TOMATO SAUCE + +Prepare the fillets according to directions previously given, and +bake, basting with tomato-juice and melted butter. Serve with Tomato +Sauce. + +FILLETS OF HALIBUT STUFFED WITH OYSTERS + +Prepare the fillets according to directions given for Fillets of +Halibut à la Poulette. Roll each one around an oyster, fasten with +a wooden toothpick, and bake as usual. + +[Page 188] +FILLETS OF HALIBUT WITH BROWN SAUCE + +Put the seasoned fillets into a buttered pan with sufficient boiling +water, and bake, basting as required. Drain off the water, add to +it a teaspoonful of beef extract, and thicken with browned flour. +Pour the sauce over the fish, cover with buttered crumbs, and bake +until the crumbs are brown. + +FILLETS OF HALIBUT WITH POTATO BALLS + +Cut the solid meat into fillets, seasoning with salt, pepper, onion- +and lemon-juice. Brown slightly in pork fat, then place in a +baking-dish. Prepare a Cream Sauce, adding to it a slice each of +carrot and onion, a bay-leaf, and minced parsley and grated nutmeg +to season. Strain over the fish and bake for twelve minutes. Serve +with a border of steamed potato balls. + +FRIED FILLETS OF HALIBUT--I + +Prepare the fillets according to directions previously given and +soak for an hour in a marinade of oil, vinegar, and minced onion. +Drain, dip in batter, then in crumbs, and fry in deep fat. + +[Page 189] +FRIED FILLETS OF HALIBUT--II + +Clean and fillet the fish. Dip into beaten egg, then into crumbs, +and fry in deep fat. Serve with melted butter, lemon-juice, and +minced parsley. + +MAYONNAISE OF HALIBUT WITH CUCUMBERS + +Boil or steam halibut steaks according to directions previously +given. Remove the skin, cover with thinly sliced cucumbers, and +pour over a Mayonnaise dressing. + +HALIBUT LOAF + +Cook together two tablespoonfuls of butter and one tablespoonful of +flour. Add half a can of chopped mushrooms, two cupfuls of chopped +cooked halibut, pepper, salt, onion-juice, and anchovy paste to +season, and two eggs beaten smooth with four tablespoonfuls of +cream. Pour into a buttered mould, cover set into a pan of hot water +and cook steadily for an hour. Turn out and garnish with potato +balls. + +HALIBUT AND EGGS + +Flake a pound of cooked halibut and mix with six eggs well beaten. +[Page 190] +Season with salt and pepper and cook in butter, stirring constantly +until the eggs set. Serve on buttered toast. + +HALIBUT IN RAMEKINS + +Prepare the fish according to directions given for Halibut in Cucumbers. +Fill buttered individual dishes, cover with crumbs, dot with butter, +and bake in the oven. + +HALIBUT FISH BALLS + +Flake cold cooked halibut and mix with an equal quantity of mashed +potatoes beaten very light with egg. Season with salt, pepper, and +melted butter. Shape into balls, dip into melted butter, dredge +with flour, and fry in deep fat. + +BREADED HALIBUT + +Prepare according to directions given for Halibut à la Creole--I, +sprinkling with minced parsley as well as garlic. Cover with crumbs, +dot with butter, and bake in the oven. + +COQUILLES OF HALIBUT + +Flake cold cooked halibut, and mix with Cream Sauce. Season with +mushroom catsup, fill buttered individual shells, cover with fried +[Page 191] +bread-crumbs and heat thoroughly in the oven. + +HALIBUT WITH CAPER SAUCE + +Boil the halibut in salted and acidulated water. Pour over a Caper +Sauce. + +HALIBUT PUDDING + +Three pounds of halibut, six eggs, one quarter pound butter, one +quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful +of flour. Skin and bone the fish and run through a meat-chopper. +Add flour and corn-starch, mixing well. Add butter, rubbing all +to a cream; next the eggs, one at a time, thoroughly beating after +each one. Add milk gradually, one quarter teaspoonful pepper and +one and one half teaspoonfuls of salt. Beat until it thickens. +Grease and line a deep baking-pan with browned bread-crumbs. Fill +with the fish mixture and sprinkle crumbs on top. Bake for an hour +and a half in a moderate oven; cover at first, then remove the +cover and let it brown well. + +BOILED HALIBUT--I + +Put two pounds of halibut into a saucepan and cover it with fresh +water. Add a sliced onion, half a carrot sliced, two tablespoonfuls +of vinegar, a small bunch of parsley, a pinch +[Page 192] +of powdered sweet herbs, and two tablespoonfuls of salt. Simmer +until done, drain, and serve with melted butter to which a little +anchovy paste has been added. + +BOILED HALIBUT--II + +Rub the fish with salt, sprinkle with lemon-juice, and keep in a +cool place for an hour. Cover with cold water, bring quickly to +the boil, and simmer until done. Serve with Egg Sauce. + +BOILED HALIBUT STEAKS AU GRATIN + +Soak the steaks in salted water for an hour, drain, and sprinkle +with oil and lemon-juice. Put into a covered baking-pan, sprinkle +with chopped onion and a tablespoonful of melted butter, and add +a cupful of boiling water. Cover and cook until nearly done, then +uncover, sprinkle with crumbs, dot with butter, and bake brown. +Serve with Tartar Sauce. + +BOILED HALIBUT STEAKS + +Cover the steaks with court bouillon or hot water, and add a slice +each of carrot, onion, and celery, a bay-leaf, four cloves, six +peppercorns, and the juice of half a lemon. Simmer until done, +drain and serve with any preferred sauce. + +[Page 193] +BOILED HALIBUT À LA BECHAMEL + +Prepare Boiled Halibut according to directions previously given, +and serve with Bechamel Sauce, seasoning with salt, pepper, and +grated nutmeg. Add four tablespoonfuls of butter and a pinch of +sugar, and strain over the fish. + +BOILED HALIBUT WITH PARSLEY SAUCE + +Boil the halibut in salted and acidulated water. For the sauce +boil a cupful of chopped parsley for five minutes in a cupful of +water. Strain the water through a sieve, and thicken with a +tablespoonful of butter blended with a tablespoonful of flour. +Take from the fire, season with salt, pepper, and grated nutmeg, +add the yolks of two eggs well beaten, a little minced parsley, +two tablespoonfuls of butter, and a few drops of lemon-juice or +vinegar. Strain over the fish and serve. + +CARBONADE OF HALIBUT + +Skin the halibut and cut into large cubes. Dip into melted butter, +seasoned with salt, pepper, and onion-juice, then into beaten egg, +then into crumbs. Put into a buttered +[Page 194] +baking-pan, spread with egg and butter, and cook in a hot oven for +twelve minutes. Serve with Hollandaise Sauce. + +FRIED HALIBUT--I + +Cut into steaks, and sauté in butter in a frying-pan, or dip in +egg and crumbs and fry in deep fat. + +FRIED HALIBUT--II + +Season halibut steaks with salt and pepper, dredge with flour, and +sauté in salt pork fat. Serve the pork with the fish. + +FRIED HALIBUT--III + +Soak halibut steaks for an hour in a marinade of oil and vinegar. +Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned +crumbs. Fry in deep fat. + +[Page 195] +FRIED HALIBUT WITH TOMATO SAUCE + +Remove the skin and bones from small halibut steaks, dip in milk, +roll in seasoned flour, and fry light brown. Serve with a sauce +of stewed, strained, and seasoned tomatoes thickened with butter +and flour, cooked together. + +ESCALLOPED HALIBUT AU PARMESAN + +Cut in thin slices four pounds of halibut meat. Put into a buttered +pan with salt, pepper, grated nutmeg, and chopped onions to season. +Cover, cook slowly, and then drain. Cook together two tablespoonfuls +each of butter and flour, add a quart of milk and cook until thick, +stirring constantly. Take from the fire, add the yolks of four +eggs well beaten and half a cupful of grated cheese. Put into a +buttered baking-dish a layer of fish, cover it with sauce, and repeat +until the dish is full, having sauce on top. Sprinkle thickly with +crumbs and grated cheese, dot with butter, and bake in a moderate +oven. + +BREADED HALIBUT STEAKS + +Dip halibut steaks into egg and bread crumbs, and broil on a buttered +gridiron, basting with melted butter or olive-oil. + +HALIBUT TIMBALES + +Chop fine a slice of raw halibut, and rub it through a sieve. Season +one cupful of the pulp with salt, red pepper, and onion-juice, +then add gradually the stiffly beaten whites of four eggs, and +one cupful of whipped cream. Fill buttered timbale moulds, cover +[Page 196] +with buttered paper, and bake for fifteen minutes in a pan of hot +water. Turn out and serve with any preferred sauce. + +HALIBUT à LA POULETTE + +Melt one fourth of a cupful of butter, and season it with salt, +pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut +into it, roll up, and fasten with a wooden toothpick. Dredge with +flour and bake, basting with melted butter. Arrange on a platter, +pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled +eggs. + + + + +[Page 197] +TWENTY-FIVE WAYS TO COOK HERRING + +STEWED HERRING + +Clean the fish and cut off the heads. Pack in layers in an earthen +pot, and sprinkle salt and pepper over each layer. Chop together +carrots and onions, enough to cover the fish, and fry in butter +with parsley, a few peppercorns, and a minced clove of garlic. +Pour over the vegetables enough white wine to cover the fish, and +bring to the boil. Simmer for half an hour, then strain over the +fish and cook over a slow fire until done. + +MATELOTE OF HERRING + +Cut off the heads and tails and divide each herring lengthwise +into two fillets. Put a small amount of butter into a frying-pan +and add enough flour to absorb nearly all of it, then add a little +chopped parsley and a few chopped shallots. Lay the fish in the +pan, add enough red wine to cover, and cook over +[Page 198] +a hot fire. Garnish with small onions fried in butter and sugar, +and sautéd mushrooms. + +BROILED HERRING + +Clean and split the fish. Let stand for an hour in olive-oil, seasoned +with minced parsley. Broil over a slow fire and serve with melted +butter, lemon-juice and minced parsley. + +BROILED HERRING WITH MUSTARD SAUCE + +Clean and cut off the heads of the fish, but do not split. Dip in +seasoned oil and let stand for an hour. Broil over a slow fire. +Mix together one teaspoonful of flour and one tablespoonful of +mustard. Add one cupful of white stock and bring to the boil. Add +one tablespoonful of butter, a teaspoonful of minced parsley, and +pepper and salt to taste. Pour over the fish and serve. + +BROILED SMOKED HERRING + +Put the cleaned herring into a bowl, cover with boiling water, +let stand for ten minutes, skin, wipe dry, broil, and serve with +melted butter. + +[Page 199] +BROILED HERRING WITH CREAM SAUCE + +Soak for an hour in a marinade of oil and lemon-juice, seasoned +with salt and pepper. Broil and serve with a Cream Sauce. Add to the +sauce a teaspoonful of minced parsley, and a few drops of vinegar. + +FRIED HERRING--I + +Clean and cut up the fish, dip in milk, roll in flour and fry in +hot fat. Serve with a Cream Sauce, to which four tablespoonfuls +of prepared mustard have been added. + +FRIED HERRING--II + +Clean and cut up the fish, dredge with salt, pepper, and flour, +and put into a frying-pan with hot lard. + +FRIED HERRING--III + +Remove the head and tail, clean, gash down to the bone, roll in +corn-meal, and fry in salt pork fat. Garnish with lemon and parsley. + +HERRING À LA NORMANDY + +Chop a large onion fine and fry it. When brown, fry half a dozen +prepared herrings in the same fat. When brown add salt, pepper, +[Page 200] +and two tablespoonfuls of vinegar. Bring to the boil and pour over +the herring. Serve with mustard. + +SMOKED HERRING À LA MARINE + +Cut off the heads of smoked herrings and put the rest in a bowl. +Cover with hot water and soak for two hours. Take them out, skin, +bone, and soak for two weeks in enough oil to cover, with sliced +onions, pepper-corns, and bay-leaves. Keep in a cool place. + +BOILED HERRING + +Clean the fish thoroughly, and rub with salt and vinegar. Skewer +their tails in their mouths and boil for ten or twelve minutes. +Drain and serve with melted butter and parsley. + +HERRING RELISH + +Soak six Holland herrings over night. Remove the backbones, cut +up into inch pieces, and add three onions sliced thin. Cover with +vinegar and serve the next day. + +HERRING SALAD + +Soak four salt herrings in water over night. +[Page 201] +Drain and chop fine. Mix with four boiled beets, three heads of +celery boiled, four peeled sour apples, two onions, three pickles, +and two pounds of lean roast veal. Chop very fine, season with salt +and pepper, and pour over enough oil to moisten, and enough vinegar +to suit the taste. Serve very cold with a garnish of hard-boiled +eggs. + +HERRING SALAD À LA BRENOISE + +Peel and cut into dice a quart of cold boiled potatoes, four peeled +and cored sour apples, the fillets of four salt herrings, a cucumber +pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar, +mustard and Mayonnaise dressing. Sprinkle with minced parsley before +serving. + +SWEDISH HERRING SALAD + +Soak two salted Holland herrings for twenty-four hours. Remove +the bones and cut into dice. Add an equal amount of cooked meat +cut into dice and half the quantity each of boiled potatoes, sour +apples, and beets chopped fine. Chop one tablespoonful of capers and +four hard-boiled eggs. Add to the salad with three tablespoonfuls +of cream, two of olive-oil, two of vinegar, and pepper, sugar, and +mustard to taste. Press in a mould, and serve on platter with a +[Page 202] +garnish of parsley. Serve with the same kind of dressing that was +mixed with the salad. + +SMOKED HERRING SALAD + +Put the crisp leaves of a head of lettuce into a salad bowl. Skin +and remove the bone from two smoked herrings, chop fine and mix +with the lettuce. Pour over a French dressing to which a chopped +hard-boiled egg has been added. + +PICKLED HERRING + +Soak in milk and water over night. Next day put the herring into +a stone jar with alternate layers of sliced onion, a few slices of +lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard +seed to season. Rub the roe through a sieve, add a tablespoonful of +brown sugar and add it to the herring. Pour over enough vinegar +to cover the fish and let stand three or four days before using. + +HERRING BALLS + +Parboil three red herrings, skin, and remove the bones. Add an +equal quantity of baked potatoes, skinned and mashed. Make to a +paste with cream and melted butter, season to +[Page 203] +taste, and shape into balls. Dip in egg and crumbs and fry in deep +fat. + +BAKED SMOKED HERRING + +Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put +into a quick oven for fifteen minutes. Served with sliced lemon. + +BAKED FRESH HERRING + +Clean a dozen fresh herrings, removing the head and tail. Butter +a deep earthen dish, put in a layer of fish, two slices of lemon, +and three or four slices of onion. Season with pepper and salt and +repeat until the dish is full, cover with vinegar, tie a sheet +of buttered brown paper over the dish, and bake in a slow oven +for six hours. The bones will be dissolved. + +MARINADE OF HERRING + +Soak white salted herrings for two hours in milk to cover. Split, +remove the bones, and cut each half into three pieces. Pack in +layers in a deep jar, seasoning between the layers with minced +shallot, pounded clove and white pepper. Add here and there a bit +of bay-leaf and a slice of fresh lemon with half the rind taken +off. Use the roe with the herring. Season the top layer, cover with +[Page 204] +vinegar, add three tablespoonfuls of olive-oil, and let stand for +two days before using. + +ESCALLOPED HERRING + +Soak four or five Norway herrings over night. Divide the fish down +the back, remove the skin and bones, and cut into eight squares. +Arrange in a baking-pan with alternate layers of cold boiled potatoes, +seasoning each layer with butter and red pepper. Have potatoes +on top. Pour over three eggs beaten with three cupfuls of milk. +Cover with crumbs, dot with butter, and bake for forty minutes. + +GRILLED SMOKED HERRING + +Soak over night and in the morning cover with hot water and let +stand for half an hour. Put into cold water for ten minutes, then +wipe dry and broil. Serve with hot corn bread. + +GRILLED FRESH HERRING + +Dip in seasoned melted butter, then in crumbs, and broil carefully, +basting with melted butter if required. Serve with Maître d'Hôtel +Sauce. + + + + +[Page 205] +NINE WAYS TO COOK KINGFISH. + +BOILED KINGFISH + +Clean the fish and boil with enough fish stock to cover. Drain +carefully, garnish with parsley, and serve with either Brown or +White Sauce. + +BOILED KINGFISH À LA HOLLANDAISE + +Scale and clean two large kingfish, and boil in salted and acidulated +water, with a bunch of parsley, a slice each of carrot and onion, +and a pinch of powdered sweet herbs. Cover with buttered paper and +simmer until done. Garnish with parsley and serve with Hollandaise +Sauce. + +FRIED KINGFISH--I + +Cut the fish into fillets, remove the skin, season with salt and +pepper, dredge with flour, dip in beaten egg, then in bread-crumbs, +and fry in deep fat. Serve with any preferred sauce. + +[Page 206] +FRIED KING FISH--II + +Prepare the fish according to directions given in the preceding +recipe. Cook until firm in melted butter and lemon-juice. Drain, +cool, dip in batter, and fry in deep fat. Serve with any preferred +sauce. + +FRIED KINGFISH--III + +Clean and fillet the fish, dip in milk, roll in flour and fry. +Drain, season, garnish with lemons, and serve with Tomato Sauce. + +BROILED KING FISH + +Clean thoroughly, wipe dry, and slit down the back; season with +salt and pepper and baste with oil before and during the broiling. +Serve with melted butter, minced parsley, and lemon-juice. + +BAKED KING FISH + +Clean four kingfish, cut off the fins and gash from head to tail on +each side. Place on a buttered baking-dish, sprinkle with chopped +shallots, parsley, and mushrooms. Sprinkle with salt and pepper +and put small bits of butter in the incisions. Pour over two +wine-glassfuls of white wine and baste with the liquid while baking. +Thicken a cupful of beef stock with butter and browned flour, and +[Page 207] +pour over the fish when nearly done. Sprinkle with crumbs, dot with +butter, and brown in the oven. Sprinkle with lemon-juice before +serving. + +BAKED KING FISH WITH WHITE SAUCE + +Prepare the fish according to directions given in the recipe for +Baked Kingfish, omitting the mushrooms and the seasoning. Pour +over one cupful of white wine, and half a cupful of white stock. +Baste with the liquid while baking. Take up the fish carefully, +and add to the liquid remaining in the pan enough white stock to +make the required quantity of sauce. Thicken with a tablespoonful +each of butter and flour cooked together, take from the fire, add +two tablespoonfuls of butter and a little lemon-juice. Strain over +the fish and serve. + +KINGFISH À LA MEUNIÈRE + +Prepare and season eight small kingfish, dredge with flour, brown +in butter, and finish cooking in the oven. When done, pour over +two tablespoonfuls of butter which has been cooked brown, sprinkle +with lemon-juice and minced parsley, and serve in the baking-dish. + + + + +[Page 209] +SIXTY-FIVE WAYS TO COOK MACKEREL + +BROILED SPANISH MACKEREL--I + +Cut a fish down the middle, take out all the bones, and cut again +in halves. Dry on a cloth and sprinkle with salt and pepper. Beat +two eggs, add an equal quantity of olive-oil, dip the fish into +this, then into bread-crumbs, and broil over a clear fire. + +BROILED SPANISH MACKEREL--II + +Split the mackerel down the back and broil carefully over a clear +fire. Season with butter, pepper, and salt. + +BROILED FRESH MACKEREL--I + +Split two fresh mackerel, remove the backbone, season with salt and +pepper, rub with olive-oil, and broil. Serve with melted butter, +lemon-juice, and minced parsley. + +[Page 210] +BROILED MACKEREL--II + +Draw and wash the mackerel, cut off the head, rub with olive-oil, +and broil. Sprinkle with minced parsley, onions, and lemon-juice, +and serve very hot. + +BROILED MACKEREL--III + +Split a mackerel down the back, take out the backbone, sprinkle +with salt, and broil on a buttered gridiron. Serve with melted +butter, lemon-juice, salt, and pepper. A little minced parsley may +be added. + +BROILED MACKEREL WITH ANCHOVY BUTTER + +Split and broil a fresh mackerel and serve with melted butter, seasoned +with anchovy paste. + +BROILED MACKEREL AU BEURRE NOIR + +Open the mackerel, remove the bones, sprinkle with pepper and salt, +spread with butter, and broil. Cook a tablespoonful of butter until +brown, take from the fire, add the juice of half a lemon, and pour +over the fish. Garnish with parsley. + +[Page 211] +BROILED MACKEREL À LA LIVOURNAISE + +Broil a Spanish mackerel, seasoning with salt and pepper, and basting +with oil. Serve with a sauce made of eight pounded anchovies mixed +with Mayonnaise and seasoned with pepper, grated nutmeg, and minced +parsley. The sauce is served cold. + +BROILED MACKEREL WITH NORMANDY SAUCE + +Soak cleaned mackerel in oil with chopped onion and parsley to +season. Leave the roe inside. Rub the inside with lemon-juice and +butter, wrap in oiled paper, and broil over a slow fire for forty +minutes. Prepare a Cream Sauce and add to it two tablespoonfuls +each of mushroom catsup and fish stock, or boiling water in which +a little anchovy paste has been dissolved. Bring to the boil, take +from the fire, add the yolks of two eggs and the juice of half a +lemon. Add one tablespoonful of butter, pour over the fish, and +serve. + +BROILED MACKEREL À LA FLEURETTE + +Split a Spanish mackerel, remove the bones, and season with salt, +pepper, and olive-oil, basting with oil as needed. For the sauce, +[Page 212] +cook in a saucepan, without browning, four chopped shallots, two +tablespoonfuls of vinegar, a teaspoonful each of chopped chives +and parsley, salt, pepper, and grated nutmeg to season, two +tablespoonfuls of melted butter, and a tablespoonful of flour. +Cook until smooth, stirring constantly, take from the fire, add +two tablespoonfuls of butter and the juice of half a lemon, pour +over the fish, and serve. + +BROILED SALT MACKEREL--I + +Soak the fish over night in cold water. In the morning drain, cover +with boiling water, and let stand for an hour. Rinse in cold water, +wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice. +Broil and serve with melted butter, lemon-juice, and minced parsley. + +BROILED SALT MACKEREL--II + +Prepare the fish according to directions given in the preceding +recipe. Take the fish from the hot water and cover for five minutes +with cold water. Wipe dry, soak in olive-oil and lemon-juice for +half an hour, drain, broil, and serve with Tartar Sauce. + +[Page 213] +BROILED SALT MACKEREL--III + +Soak over night, drain, wipe, rub with butter, and broil. Pour +over it a sauce made of a tablespoonful of butter, a teaspoonful +of lemon-juice or vinegar, a tablespoonful of hot water, a pinch +of pepper, and a chopped cucumber pickle. Bring to the boil and +pour over the fish. + +BROILED SALT MACKEREL WITH CREAM + +Soak over night in cold water, drain, wipe dry, rub with oil, and +broil. Serve on a hot platter and pour over half a cupful of hot +cream. Sprinkle with minced parsley. + +BROILED MACKEREL WITH TARRAGON SAUCE + +Soak the cleaned fish for an hour in olive-oil, and broil. Serve +with melted butter seasoned with pepper, salt, and tarragon vinegar. + +BOILED MACKEREL--I + +Boil in water or stock to cover, seasoning with onion, sweet herbs, +pepper, salt, cloves, and vinegar. Strain the liquor, thicken it +with butter and flour blended together, and add to it minced parsley +[Page 214] +and hard-boiled eggs, chopped fine. Pour over the fish and serve. + +BOILED MACKEREL--II + +Boil in salted water until done and drain. Serve with Egg Sauce. + +BOILED MACKEREL-III + +Boil a fresh mackerel in salted and acidulated water. Drain, and +serve with a Cream Sauce. + +BOILED MACKEREL--IV + +Clean a fresh mackerel and split it down the back. Put it in a +dripping-pan and pour over it two cupfuls of boiling water, two +tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful +of salt. Add a sliced onion and boil for three quarters of an hour. +Take up the fish, strain the liquid, add a teaspoonful of capers, +bring to the boil, and pour over the fish. + +BOILED MACKEREL WITH GOOSEBERRY SAUCE + +Boil the mackerel in salted and acidulated water. Boil two cupfuls +of gooseberries in water to cover until soft. Drain, rub through +[Page 215] +a sieve, and mix with an equal quantity of the fish broth, thickened +with butter and flour. Add two tablespoonfuls of melted butter. + +BOILED MACKEREL À LA PERSILLADE + +Boil the fish according to directions given in the preceding recipe. +Beat together with an egg-beater half a cupful of olive-oil, the +juice of two lemons, two tablespoonfuls of minced parsley, one +tablespoonful of mustard, and a little tarragon vinegar. Pour over +the fish and serve. + +FRESH BOILED MACKEREL + +Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth +and baste closely. Boil for three-quarters of an hour in salted +water, drain, and take off the cloth. Strain a cupful of the water in +which the fish was boiled, and bring to the boil with a tablespoonful +of walnut catsup, a teaspoonful of anchovy paste, and the juice of +half a lemon. Thicken with butter and browned flour. + +BOILED MACKEREL À LA BOLONAISE + +Clean four fresh mackerel, remove the heads and tails and cut in +halves crosswise. Put into a saucepan with sliced onions, a bunch +[Page 216] +of parsley, salt and pepper, a little white wine, and enough boiling +water to cover. Cover with buttered paper and simmer for fifteen +minutes. Take out the fish, strain the broth, and thicken a pint of +it with two tablespoonfuls each of butter and flour cooked together. +Add two tablespoonfuls of butter, a teaspoonful of chopped parsley, +and a little tarragon vinegar. Pour over the fish and serve. + +BOILED SALT MACKEREL--I + +Soak the fish in cold water over night and in the morning rinse +thoroughly. Wrap in a cloth and put to boil in cold water. Bring +slowly to the boiling point and cook for thirty minutes. Unwrap +carefully, take out the backbones, and pour over a little melted +butter and cream, seasoning with pepper. Or, serve with a sauce +made of a cupful of milk thickened with a teaspoonful of cornstarch, +and season with butter, pepper, salt, and minced parsley. Take +from the fire, add one egg well beaten, and pour over the fish. +Garnish with lemon and parsley. + +BOILED SALT MACKEREL--II + +Soak over night in cold water and in the morning rinse thoroughly. +Boil, drain, and pour over a cupful of hot cream in which a +[Page 217] +tablespoonful of butter has been melted. + +BOILED SALT MACKEREL--III + +Wash thoroughly, cover with cold water to which a chopped onion +and a little black pepper have been added, and boil until the flesh +loosens from the bone. Drain, and serve with melted butter and +minced parsley. + +BOILED SALT MACKEREL--IV + +Soak the fish over night in cold water, and in the morning cover +with hot water for half an hour. Drain and boil in acidulated water +or in milk until done. Serve with a Cream Sauce to which chopped +hard-boiled eggs have been added, or with Tomato Sauce. + +BOILED SALT MACKEREL--V + +Soak the fish over night in cold water, drain, and simmer for fifteen +minutes in water to cover, adding a teaspoonful of vinegar, a bay-leaf, +a slice of onion, and a sprig of parsley. When tender, place on a +hot platter and pour over it a Cream Sauce. + +BOILED SALT MACKEREL--VI + +Prepare the fish according to directions +[Page 218] +given in the preceding recipe, and simmer for twenty minutes in +acidulated water. Drain and pour over it a Cream Sauce. + +BOILED SALT MACKEREL--VII + +Prepare according to directions given in the preceding recipe. +Pour over a sauce made of stewed and strained tomatoes, thickened +with butter and browned flour, and seasoned with pepper, salt, +sugar, and grated onion. + +BAKED MACKEREL--I + +Clean the mackerel, split down the back and cut each fish in four +pieces. Put in a baking-dish in layers, seasoning each layer with +bay-leaves, cloves, pepper-corns, and sliced onions or shallots. +Cover with one cupful of stock, three tablespoonfuls each of white +wine and vinegar, one tablespoonful each of anchovy sauce and mushroom +catsup, and a teaspoonful of Worcestershire. Bake in a moderate +oven. Take out the fish carefully, strain the sauce over them, +and let cool. + +BAKED MACKEREL--II + +Split a fresh mackerel, take out the backbone, dry thoroughly, and +sprinkle the inside with salt and pepper. Drain the liquor from a +[Page 219] +quart of oysters and put aside a dozen of the large ones. Chop the +remaining oysters coarsely. Fry two chopped onions in butter, add +the chopped oysters with three chopped hard-boiled eggs and a +tablespoonful of minced parsley. Season with salt and pepper and +cool. Mix with the yolks of two raw eggs and a tablespoonful of +butter. Stuff the fish and sew up. Put into a baking-pan, cover +with buttered paper, and bake for twenty minutes, basting as +required. Add the oysters and bake for five minutes longer. Serve +the fish on a warm platter with lemon-juice squeezed over it, and +place the oysters around it on thin circles of toast spread with +anchovy paste. Garnish with parsley and lemon and serve very hot. + +BAKED MACKEREL--III + +Gash two cleaned fresh mackerel, and put in a buttered baking-dish +with two tablespoonfuls of white wine, three tablespoonfuls of +mushroom liquor, a chopped shallot, and salt and pepper to season. +Cover with buttered paper and bake for fifteen minutes in a moderate +oven. Take up the fish and add to the gravy a little chopped onion, +mushrooms, shallot, parsley, and garlic fried together, and +[Page 220] +enough white stock to make the required quantity of sauce. Thicken +with butter and flour cooked together, take from the fire and add +the yolks of three eggs well beaten. Add the juice of half a lemon +and a tablespoonful of butter, and pour over the fish. + +BAKED MACKEREL--IV + +Soak a fresh cleaned fish for half an hour in olive-oil and lemon-juice. +Lay in a baking-pan upon thin slices of fat salt pork, sprinkle +with salt and pepper, and bake for twenty-five minutes. Serve with +Tomato Sauce. + +BAKED FILLET OF MACKEREL + +Remove the head and backbone from a large fresh mackerel, and place +the roe on top. Chop fine six shallots or three small onions, half +a pound of mushrooms, and three or four sprigs of parsley. Add +a teaspoonful of salt, and a pinch of pepper. Put half of this +mixture in a buttered baking-pan, lay the fish upon it, and pour +over six tablespoonfuls of white wine. Spread the remaining seasoning +on top, sprinkle with crumbs, dot with butter, cover with buttered +paper, and bake for thirty minutes. Pour over a little melted butter, +garnish with lemon and parsley, and serve in the dish in which it +is baked. + +[Page 221] +BAKED FILLETS OF MACKEREL + +Butter an oval baking-dish and spread chopped oysters on the bottom. +Arrange upon it the fillets of four fresh mackerel, skinned and +seasoned with salt and pepper. Sprinkle with chopped onion, parsley, +and mushrooms, cover with one cupful of beef stock thickened with +browned flour, sprinkle with crumbs, dot with butter and bake for +half an hour. Sprinkle with lemon-juice and serve in the same dish. + +BAKED FILLETS OF MACKEREL + +Clean and fillet the fish. Put in a buttered baking-dish, season +with salt, pepper, and minced parsley, squeeze lemon juice over, +pour on a little melted butter, cover with buttered paper, and +bake. Drain, and serve with Maître d'Hôtel Sauce. + +BAKED FILLETS OF MACKEREL WITH CREAM + +Cook the prepared fillets in melted butter and drain. Thicken two +cupfuls of white stock with butter and flour cooked together, add +a wineglassful of white wine, take from the fire, and add the yolks +of two eggs well beaten. Cover the fillets with the sauce, +[Page 222] +sprinkle with crumbs and grated cheese, dot with butter, and bake +brown. Sprinkle with lemon-juice and serve in the same dish. + +MACKEREL BAKED IN CREAM + +Skin and bone a large fish. Cut it into four pieces, season it +and fry in butter. Drain it and keep warm. Mix a cupful of white +stock with two tablespoonfuls of Sherry and the yolk of an egg. +Cook until it thickens, and pour over the fish, seasoning with +minced parsley and onion. Sprinkle with crumbs and bake until brown. + +BAKED FRESH MACKEREL WITH FINE HERBS + +Split and clean the fish, remove the head and tail, put into a +buttered dripping-pan, sprinkle with salt and pepper, dot with butter, +and pour over two-thirds of a cupful of milk. Bake for twenty-five +minutes in a hot oven. + +BAKED SPANISH MACKEREL WITH FINE HERBS + +Butter a baking-dish, sprinkle with chopped shallots, parsley and +mushrooms, lay a cleaned mackerel upon it, sprinkle with more chopped +shallots, parsley and mushrooms, season with +[Page 223] +salt, pepper, grated nutmeg, and dots of butter. Add two wineglassfuls +of white wine and a cupful of white stock. Cover with a buttered +paper and boil, basting frequently. Thicken the sauce with a +tablespoonful of flour cooked in butter, pour over the fish, sprinkle +with crumbs, dot with butter, and bake brown. Squeeze lemon-juice +over the top and serve in the same dish. + +BAKED MACKEREL WITH OYSTER STUFFING + +Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs, +the chopped yolks of two hard-boiled eggs, a tablespoonful of butter, +and onion-juice, minced parsley, salt, and pepper to season. Bind +with the yolk of a raw egg and fill a cleaned fresh mackerel with +the stuffing. Put the fish on a buttered baking-dish, dredge with +flour and pour around it a cupful each of boiling water and stock. +Bake until done, basting often with melted butter and the drippings. +When done slide on to a hot platter and add to the remaining liquid +sufficient warm water to make the required quantity of sauce. Thicken +with browned flour, seasoned with tomato catsup and Worcestershire, +pour over the fish, and serve. + +[Page 224] +BAKED SALT MACKEREL + +Soak over night in cold water. In the morning drain, cover with +boiling water, and let stand for five minutes. Drain and put into +a baking-pan. Rub with butter, season with pepper, and pour over +half a cupful of cream or milk. Bake until brown. + +BAKED SALT MACKEREL WITH CREAM SAUCE + +Soak a salt mackerel over night. In the morning drain, rinse, and +put into a baking-pan with a pint of milk. Bake for twenty minutes, +take up the fish, and thicken the milk with a tablespoonful each +of butter and flour cooked together. Season with salt and pepper, +pour over the fish, and serve. + +FRIED MACKEREL + +Fry three slices of salt pork, and add to the fat a teaspoonful +of Worcestershire Sauce. Fry in this fresh mackerel, dredged with +flour. Season with melted butter. The mackerel may be dipped in +beaten egg before it is dipped in flour. + +FRIED SALT MACKEREL + +Soak all day in cold water, changing the +[Page 225] +water every two hours. In the morning drain, wipe dry, roll in flour +and fry in melted butter. Serve with melted butter and parsley. + +MACKEREL À LA HAVRAISE + +Clean the fish, take out the backbone and put into a baking-pan. To +each mackerel add four tablespoonfuls of butter, two tablespoonfuls +of chopped shallots, and salt, pepper, and grated nutmeg to season. +Add two cupfuls of white wine, cover and cook slowly for thirty +minutes. Take up the fish, thicken the sauce with a tablespoonful +each of butter and flour cooked together, and boil, for five minutes. +Take from the fire, add the yolks of three eggs beaten with a cupful +of cream, season with lemon-juice and minced parsley, pour over +the fish, and serve. + +SPANISH MACKEREL À LA CASTILLANE + +Open a Spanish mackerel, take out most of the backbone, season +with salt and pepper, and stuff with seasoned crumbs. Put into a +buttered baking-dish with two sliced onions, a bunch of parsley, +half a cupful of Sherry, and two cupfuls of white stock. Cover with +a buttered paper and cook for half an hour in the oven, basting +as needed. Take up the fish, strain the sauce and thicken with +butter and flour cooked together. Season with lemon-juice and +[Page 226] +anchovy paste, add a tablespoonful of butter, pour over the fish, +and serve. + +SPANISH MACKEREL À L'ESPAGNOLE + +Put a cleaned Spanish mackerel in a buttered pan with one cupful +each of wine and white stock. Season with salt, pepper, and grated +nutmeg, add a bunch of parsley, and a clove of garlic, cover with +buttered paper, and simmer for forty minutes. Take up the fish, +thicken the sauce with browned flour, season with lemon-juice and +melted butter, pour over the fish, and serve. + +SPANISH MACKEREL À LA NASSAU + +Clean and gash a large mackerel. Put in a buttered dish with salt, +pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of +white wine and half a cupful of water. Add two sliced and parboiled +onions, a tablespoonful of minced parsley, and half a cupful of +mushrooms. Add two tablespoonfuls of butter, cover with buttered +paper, and bake for half an hour, basting as needed. Take out the +fish and add enough stock to make the required quantity of sauce. +Thicken with a tablespoonful each of butter and flour cooked together, +pour over the fish, cover with crumbs, +[Page 227] +dot with butter, and bake brown. Squeeze lemon-juice over and serve. + +SPANISH MACKEREL À LA VÉNITIENNE + +Put the cleaned mackerel into a baking-pan with salt, pepper, grated +onion, grated nutmeg, minced parsley, a tablespoonful of butter +and half a cupful each of white wine and white stock. Cover with +a buttered paper and cook for forty minutes, basting as needed. +Take out the fish and add two cupfuls of white stock to the sauce. +Bring to the boil, take from the fire, thicken with the yolks of +four eggs and add two tablespoonfuls of butter, two tablespoonfuls +of minced parsley, and the juice of a lemon. Pour over the fish +and serve. + +MACKEREL À LA TYROL + +Wash and dry two fresh fish, and put into a saucepan with salt, +pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls +of cider. Cover and cook for half an hour, then add one cupful +of white stock thickened with flour and butter, the yolk of an +egg, and a tablespoonful of tarragon vinegar. Strain the sauce +over the fish, cover with crumbs, dot with butter, and brown in +the oven. Serve in the same dish. + +[Page 228] +FILLETS OF MACKEREL À LA HORLY + +Clean and fillet the fish, remove the skin and bones and soak for +an hour in oil and lemon-juice, seasoned with chopped onion, parsley, +salt, pepper, and sweet herbs. Drain, dredge with flour, dip in +beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato +Sauce. + +FILLETS OF MACKEREL À L'INDIENNE + +Fillet two large fresh mackerel, cut in two and remove the skin. +Simmer for fifteen minutes with two tablespoonfuls each of melted +butter and curry powder mixed with two wineglassfuls of white wine. +Season with salt and pepper. Prepare a Cream Sauce and add to it +two tablespoonfuls of butter and the juice of a lemon. Pour over +the fish and serve with a border of plain boiled rice. + +MACKEREL À LA BRETONNE + +Wash and split a large mackerel, wipe dry, dredge with flour, and +fry brown in butter. Sprinkle with salt, pepper, and lemon-juice. + +SALT MACKEREL À LA BRETONNE + +Soak the fish for twelve hours and prepare according to directions +given above. Serve with melted butter. + +[Page 229] +SCOTCH MACKEREL PIE + +Make a forcemeat of the roe and some parsley, onion, butter, bread +crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the +fish into strips, spread with the filling, and roll. Arrange in a +deep dish, pour in half a cupful of stock, and cover with a layer +of mashed potatoes. Bake for three quarters of an hour and serve. + +TOASTED SALT MACKEREL + +Soak over night in cold water, and hang up for a day or two until +perfectly dry. Put in a dry tin and set into the oven for ten minutes. + +MACKEREL EN PAPILLOTES + +Oil a sheet of paper a little larger than the fish. Lay a slice of +cooked ham on each piece of paper, and spread with chopped onion, +carrot, parsley, and green pepper fried together in butter. Lay +a mackerel on the ham, spread with the fried vegetables, cover +with another slice of ham, and fold the paper over, twisting the +ends. Bake for fifteen minutes in a moderate oven. Serve in the +paper. + +POTTED MACKEREL + +Pound together an ounce of black pepper +[Page 230] +and six blades of mace. Mix with two ounces of salt and half an +ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel, +and fry in oil. Drain, and put the fish in a stone jar. Fill with +vinegar, and put two tablespoonfuls of oil on top. Cover closely +and let stand for two days before using. + +FILLETS OF MACKEREL WITH RAVIGOTE SAUCE + +Cook the fillets of four fish in a buttered dish with salt, pepper, +grated nutmeg, and half a cupful of white wine. For the sauce chop +fine four shallots and put into a saucepan with two tablespoonfuls +of butter and four tablespoonfuls of tarragon vinegar. Reduce half by +boiling and add a pint of white stock thickened with a tablespoonful +each of butter and flour cooked together. Add two tablespoonfuls +of butter, pour over the fish, and serve. + +MACKEREL WITH WHITE WINE SAUCE + +Cook three fresh mackerel in a cupful of white wine, with butter, +salt, pepper, grated nutmeg, minced onion, and parsley to season. +[Page 231] +Take out the fish, and add two cupfuls of white stock to the gravy. +Thicken with two tablespoonfuls each of butter and flour cooked +together, take from the fire, and add the yolks of three eggs well +beaten. Pour the sauce over the fish, sprinkle with crumbs, dot +with butter, and bake brown. Sprinkle with lemon-juice and serve +in a baking-dish. + +SPANISH MACKEREL SALAD + +Drain the oil from a can of pickled Spanish mackerel, and cut the +fish in slices. Boil a bunch of red beets for half an hour in water +to cover, then drain and bake for half an hour in a hot oven. Peel, +slice thin, and cool thoroughly. Mix with the mackerel, add a small +bunch of radishes sliced thin, and half a dozen sliced pickles. +Surround with lettuce leaves and pour over a French dressing. + +STUFFED MACKEREL WITH ANCHOVY SAUCE + +Stuff the prepared fish with seasoned crumbs mixed with chopped +shallots, parsley, and mushrooms. Sew up and bake, basting with +oil. Serve with Cream Sauce, seasoned with anchovy essence. + +[Page 232] +GERMAN PICKLED MACKEREL + +Skin, bone, and cut into pieces four pounds of fresh mackerel, +and put it in layers into a stone jar, sprinkling each layer with +pepper, salt, bay-leaves, and sweet herbs. Cover with vinegar, +seal firmly, and bake for six hours in a moderate oven. + + + + +[Page 233] +FIVE WAYS TO COOK MULLET + +BROILED MULLET + +Soak the cleaned fish for an hour in salted and acidulated water. +Drain, wipe dry, split, rub with seasoned butter, and broil. + +BROILED MULLETS WITH MELTED BUTTER + +Rub prepared mullets with seasoned flour and broil, basting with +olive-oil as required. Serve with melted butter and minced parsley. + +MULLET À LA MAÎTRE D'HÔTEL + +Clean four mullets and soak in olive-oil to cover for thirty minutes, +with a bunch of parsley, a sliced onion, and salt and pepper to +season. Drain, broil, and serve with Maître d'Hôtel Sauce. + +BAKED MULLET + +Clean the fish and soak for an hour in salted and acidulated water. +Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter +[Page 234] +and put into a baking-pan, adding enough hot water to keep from +burning. Baste as required and serve with any preferred sauce. + +FRIED MULLET + +Cut the cleaned fish in convenient pieces for serving and sauté +in pork fat, or dip in egg and seasoned crumbs and fry in deep +fat. + + + + +[Page 235] +FIFTEEN WAYS TO COOK PERCH + +FRIED PERCH--I + +Clean the fish, dip in flour, then in beaten egg, then in crumbs, +and fry in plenty of fat. Drain and garnish with lemon and parsley. + +FRIED PERCH--II + +Dip the cleaned perch in flour and fry brown in salt pork fat. + +FRIED PERCH--III + +Prepare and clean the fish, season with salt and pepper, dip in +egg and corn-meal, and fry in deep fat. + +BROILED PERCH + +Rub the prepared fish with butter, season with salt and pepper, +and broil. Garnish with fried parsley and lemon. + +BOILED PERCH + +Boil the cleaned fish with parsley, a tablespoonful +[Page 236] +of butter, and salt and pepper to season. Drain, strain the liquid, +thicken with butter and flour, season to taste, pour over the fish, +and serve. + +BOILED PERCH WITH OYSTER SAUCE + +Prepare and clean the fish and simmer until done in salted and +acidulated water. Drain and serve with Oyster Sauce. + +PERCH À L'ALLEMANDE + +Put two large cleaned perch into a saucepan with two chopped carrots, +a sprig of parsley, a celery root, a sliced onion and a pinch of +salt. Cover with white wine and simmer for twenty minutes. Drain +and keep warm. Take out the onion, parsley and celery root, add +half a cupful of chopped mushrooms, and cook for five minutes. Cook +with a tablespoonful each of butter and flour thickened together, +take from the fire, add a tablespoonful of butter and the juice of +two lemons. Pour over the fish and serve. + +STEWED PERCH À LA BATELIÈRE + +Put four pounds of cleaned perch into a saucepan with salt and +pepper to season, two sliced onions, a bunch of parsley, and Claret +[Page 237] +and water in equal parts to cover. Simmer for half an hour, drain, +remove the parsley and thicken the sauce with two tablespoonfuls +each of butter and flour cooked together. Add a tablespoonful of +anchovy essence, the juice of half a lemon, and two tablespoonfuls +of butter. Pour over the fish and serve. + +PERCH À LA FRANÇAISE + +Boil the perch in white wine, and when cooked, skin and arrange +on a serving-dish. Pour over a Cream Sauce to which has been added +chopped cooked carrots and mushrooms and a tablespoonful of minced +parsley. Add also to the sauce a tablespoonful of butter and grated +nutmeg and lemon-juice to season. + +PERCH À LA MAÎTRE D'HÔTEL + +Prepare according to directions given for Mullet à la Maître d'Hôtel. + +PERCH À LA NORMANDY + +Prepare and clean the fish and put into a stewpan with a chopped +onion, a bunch of parsley, a pinch of salt, and enough white wine +to cover. Simmer for fifteen minutes, take up the fish, and strain +the liquid. Add one cupful of oyster liquor and boil the liquid +[Page 238] +until reduced half. Take from the fire, add one tablespoonful of +butter and two of flour, cooked together, stir until smooth, return +to the fire, and cook until thick, stirring constantly. Take from +the fire and add slowly the yolks of three eggs well beaten. Bring +to the boil, pour over the fish, and serve. + +PERCH À LA SICILY + +Cook three or four large perch for twenty minutes with a bunch +of parsley in salted and acidulated water. Put into a saucepan +one tablespoonful of malt vinegar, one tablespoonful of tarragon +vinegar, a teaspoonful of minced parsley, a small chopped onion, +a bay-leaf, and four pepper-corns. Boil for ten minutes, strain, +and cool. Cook together four tablespoonfuls of butter and two of +flour. When brown, add a pint of beef stock and cook until thick, +stirring constantly. Take from the fire, add the strained vinegar, +the beaten yolks of six eggs, and two tablespoonfuls of grated +horseradish. Bring to the boil, pour over the fish, and serve. + +PERCH À LA STANLEY + +Clean four large perch, put into a saucepan with a tablespoonful +of butter, a small bunch of parsley, a pint of Rhine wine, a pint +[Page 239] +of white stock, and salt and pepper to season. Simmer slowly until +done, drain, and keep warm. Thicken the sauce with two tablespoonfuls +each of butter and flour cooked together, take from the fire, add +the yolks of four eggs beaten with the juice of a lemon and three +tablespoonfuls of butter. Bring to the boil, add a dozen parboiled +oysters, pour over the fish, and serve. + +BAKED PERCH + +Prepare and clean the fish, stuff with seasoned crumbs, and sew +up. Bake with a little white wine and melted butter. + +PERCH SALAD + +Clean and boil the fish, drain, and cool. Serve very cold on lettuce +with Mayonnaise. + + + + +[Page 241] +TEN WAYS TO COOK PICKEREL + +BROILED PICKEREL À LA MAÎTRE D'HÔTEL + +Prepare and clean the fish and cut into pieces suitable for serving. +Dip in seasoned oil, broil, and serve with Maître d'Hôtel Sauce. + +FRIED PICKEREL--I + +Prepare and clean the fish and cut into pieces suitable for serving. +Dip in beaten egg and cracker dust and fry in deep fat. + +FRIED PICKEREL--II + +Prepare and clean the fish and cut into steaks. Dip in corn-meal +and fry in hot fat. Add one cupful of cream to the fat remaining in +the pan and thicken with one tablespoonful each of butter and flour +cooked together. Season with salt and pepper, add a tablespoonful +of minced parsley, pour over the fish and serve. + +[Page 242] +FRIED PICKEREL WITH TOMATO SAUCE + +Prepare and clean the fish and cut into pieces of a suitable size +for serving. Dip in milk, roll in flour, and fry brown in plenty +of hot lard. Drain and serve with Tomato Sauce. + +FRIED PICKEREL À LA CRÈME + +Clean the fish and cut into pieces suitable for serving. Roll in +flour, and fry diced salt pork crisp. Strain the fat, fry the fish +in it, take up and keep warm. Add a tablespoonful of butter and +a tablespoonful of flour to the fat remaining in the pan. When +cooked, add enough cream to make the required quantity of sauce, +and a pinch of soda. Cook until thick, stirring constantly, add +the salt pork fat and pour over the fish. + +BAKED PICKEREL--I + +Lay the cleaned fish in a baking-pan, spread with butter, season +with salt and pepper, and sprinkle with flour. Bake as usual, basting +with a cupful of hot water to which has been added a tablespoonful +of butter and the juice of half a lemon. Serve with any preferred +sauce. + +[Page 243] +BAKED PICKEREL--II + +Clean the fish, remove the backbone, and soak for an hour in a +marinade of oil and lemon-juice. Cover the bottom of a baking-dish +with thin slices of salt pork, lay the fish upon the pork, rub the +fish with butter, cover and bake for forty minutes. Serve with +Hollandaise or Tartar Sauce. + +BAKED PICKEREL WITH OYSTER SAUCE + +Lay the fish in a buttered baking-pan, spread with butter, season +with salt and pepper and dredge with flour. Bake in a hot oven, +basting with a cupful of hot water to which a tablespoonful of +butter and the juice of a lemon have been added. Serve with Oyster +Sauce. + +BAKED PICKEREL WITH EGG SAUCE + +Put the prepared fish in a buttered baking-pan, and bake slowly, +basting with melted butter and hot water. Serve with Egg Sauce. + +STUFFED PICKEREL + +Prepare, clean, and split the fish. Remove the backbone and stuff +with crumbs, seasoned with salt, pepper, sweet herbs, and melted +[Page 244] +butter. Mix with a beaten egg, stuff the fish, sew up, and bake, +basting with melted butter as required. + +PICKEREL À LA BABETTE + +Butter a kettle and cover the bottom with sliced celery and onion. +Lay the prepared and cleaned fish upon it, add a bunch of parsley +and a tablespoonful of butter. Season with salt and white pepper, +add a dozen peppercorns, a sliced lemon, a dozen pounded almonds, +and cold water to cover. Simmer slowly until done. Take up the +fish, beat the yolks of three eggs with a tablespoonful of cold +water, take out the parsley, thicken the sauce, pour over the fish, +sprinkle with parsley and serve. + + + + +[Page 245] +TWENTY WAYS TO COOK PIKE. + +FRIED PIKE--I + +Prepare and clean the fish, and cut into pieces suitable for serving. +Fry brown in butter, add to the butter a teaspoonful of anchovy +essence, a bit of ginger root, a grating of nutmeg, salt and pepper +to season, and enough Claret to cover. Simmer until tender, add +the juice of an orange and a teaspoonful of butter. Serve with +sauce poured over the fish. + +FRIED PIKE--II + +Clean the fish and cut it into pieces suitable for serving. Dip +in egg and crumbs and fry in oil. + +FRIED PIKE À LA HOLLANDAISE + +Clean the fish and cut it into steaks. Soak for two hours in a +marinade of oil and lemon-juice, seasoning with pepper, salt, minced +[Page 246] +parsley, and grated nutmeg. Drain, dip in flour, fry in lard, and +serve with Hollandaise Sauce. + +BOILED PIKE WITH MELTED BUTTER + +Boil the fish with a bunch of parsley in salted and acidulated water +to cover. Serve with melted butter, seasoned with salt, pepper, +grated nutmeg, and lemon-juice. + +BOILED PIKE WITH CAPER SAUCE + +Prepare and clean a fish, put into a fish-kettle, and simmer for +forty minutes in court-bouillon to cover. Serve with Caper Sauce. + +BOILED PIKE WITH HORSERADISH SAUCE + +Boil a large fish in salted and acidulated water with a bunch of +parsley. Cook together two tablespoonfuls each of butter and flour, +add three cupfuls of cream, and cook until thick, stirring constantly. +Season with salt and pepper, add two tablespoonfuls of butter and +three tablespoonfuls of freshly grated horseradish. Pour over the +fish, and serve. + +BOILED PIKE WITH EGG SAUCE + +Put the cleaned fish into a fish-kettle and +[Page 247] +cover with cold water. Add half a cupful of vinegar, a teaspoonful +each of cloves and pepper-corns, a bay-leaf, half a lemon sliced, +and a tablespoonful of salt. Boil until the fins pull off easily, +take up and skin the fish carefully. Pour over an Egg Sauce made +with a portion of the liquid in which the fish was cooked. + +BOILED PIKE À LA DUBOIS + +Prepare and clean the fish and cook it in equal parts of white +wine and water, adding minced carrots and celery, sweet herbs and +parsley, half a dozen pepper-corns, and salt to season. Cook together +one tablespoonful each of butter and flour, add two cupfuls of the +liquid and cook until thick, stirring constantly. Add a teaspoonful +of Worcestershire Sauce and two tablespoonfuls of butter. Pour over +the fish and serve. + +BAKED PIKE--I + +Clean a four-pound pike and put into a buttered baking-pan with +enough hot water to keep from burning. Score the upper side deeply, +cover with chopped salt pork, sprinkle with salt and pepper and +dredge with flour. Bake for half an hour, basting as required. +Serve with any preferred sauce. + +[Page 248] +BAKED PIKE--II + +Put the cleaned fish into a buttered baking-dish with two onions +sliced, two bay-leaves, pepper and salt to season, and one cupful +of sour cream. Rub the fish with butter, sprinkle thickly with +bread crumbs and grated Parmesan cheese, and bake until brown. +Pour the liquid remaining in the pan around the fish and serve. + +BAKED PIKE À LA FRANÇAISE + +Marinate the prepared fish for two hours in oil and lemon-juice, +seasoning with salt, pepper, chopped onion, and minced parsley. +Put into the oven in the marinade, adding one cupful of stock and a +wineglassful of white wine. Bake slowly, basting as required. Take +up the fish, strain the sauce, thicken with a tablespoonful each +of butter and flour cooked together, season with anchovy essence, +add two tablespoonfuls of butter and two tablespoonfuls of capers. +Pour over the fish and serve. + +STUFFED AND BAKED PIKE + +Clean and draw the fish, stuff with seasoned crumbs, sew up and +put into a buttered baking-dish in the form of a circle. Score the +[Page 249] +fish deeply, sprinkle with pepper and salt, minced parsley, chopped +onion, and chopped mushrooms. Add a cupful of Sherry and a cupful +of beef stock, cover, and bake, basting frequently with the liquid. +Take up the fish carefully, and add to the liquid enough stock to +make the required quantity of sauce. Thicken with two tablespoonfuls +of flour cooked brown in butter, add two tablespoonfuls of butter, +lemon-juice, red pepper, and anchovy essence to season. Pour over +the fish, and serve. + +PIKE BAKED IN SOUR CREAM. + +Clean a four-pound pike, cut into steaks, and free from skin and +bone. Put into a buttered baking-dish with two small onions chopped +and two bay-leaves. Season with salt and cayenne, add one cupful +of sour cream and bake. Put on a serving-dish, cover with crumbs +and dots of butter and brown in the oven. Add enough stock to the +liquid to make the required quantity of sauce, thicken with butter +and flour, season, add a dash of lemon-juice, pour around the fish, +sprinkle with minced parsley and serve. + +PIKE SALAD + +Flake cold cooked pike with a silver fork, +[Page 250] +mix with Mayonnaise and chopped capers, and serve very cold on lettuce +leaves. + +ROASTED PIKE + +Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread +with butter, sprinkle with chopped onion, minced parsley, minced +pickle, and pounded anchovies. Sprinkle with salt and pepper, put +in a buttered baking-dish, and bake slowly for an hour, basting +with melted butter as required. Add half a cupful of white wine +and one cupful of white stock to the drippings. Thicken with a +tablespoonful each of butter and flour cooked together, take from +the fire, add two tablespoonfuls of butter and the yolks of three +eggs beaten with the juice of a lemon. Bring to the boil, pour +over the fish and serve. + +PIKE À L'ALLEMANDE + +Prepare according to directions given for Carp à l'Allemande. + +CRIMPED PIKE À LA HOLLANDAISE + +Prepare and clean the fish and cut into steaks. Soak in ice-water +for two hours. Boil until tender in salted and acidulated water +to cover and serve with Hollandaise Sauce. + +[Page 251] +PIKE À LA FRANÇAISE + +Cut a cleaned and prepared pike into thick steaks, and marinate +for two hours in oil and lemon-juice, seasoned with salt, pepper, +minced onion and parsley, and a pinch of sweet herbs. Drain, dip +in crumbs, and broil. Serve with any preferred sauce. + +PIKE À LA NORMANDY + +Clean and draw a large fish and tie in a circle. Put into a fish-kettle +with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley, +and salt and pepper to season. Add two cupfuls each of white wine +and white stock and enough water to cover. Add a tablespoonful +of butter, cover and simmer for forty minutes. Take up the fish, +strain the sauce and thicken with two tablespoonfuls each of butter +and flour cooked together. Take from the fire, add the yolks of +four eggs beaten with the juice of a lemon, and two tablespoonfuls +of butter. Strain over the fish and serve. + +PICKLED PIKE + +Draw and clean a pike, put into a fish-kettle, cover with Claret, +add three bay-leaves, and simmer until tender. Let cool in the +liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce. + + + + +[Page 253] +TEN WAYS TO COOK POMPANO + +BROILED POMPANO--I + +Clean and split the fish, sprinkle with salt and pepper, rub with +butter, and broil. Squeeze lemon-juice over it and serve. + +BROILED POMPANO--II + +Split the fish, remove the backbone, season with salt and pepper, +and put on a tin sheet. Rub with butter and broil under the gas +flame. + +BROILED POMPANO--III + +Clean and split the fish, rub with oil, sprinkle with salt and pepper, +roll in crumbs, and broil. + +BROILED POMPANO À LA MAÎTRE D'HÔTEL + +Clean and split the fish, rub with salt, pepper, and olive-oil, +and broil. Serve with Maître d'Hôtel Sauce. + +[Page 254] +FRIED POMPANO--I + +Cut the cleaned fish into slices, dredge with flour, and fry brown +in butter. Serve with any preferred sauce. + +FRIED POMPANO--II + +Cut the cleaned fish into strips, season with salt, pepper, and +nutmeg, dip in egg and crumbs and fry in fat to cover. + +FILLETS OF POMPANO + +Cut a prepared and cleaned pompano into strips. Marinate for an +hour in oil and vinegar, seasoned with salt and pepper. Drain, +dip in crumbs, then in egg, then in crumbs, and put in a buttered +paper and bake until done. Serve with Tomato Sauce. + +FILLETS OF POMPANO À LA DUCHESSE + +Cut a cleaned pompano into strips, sprinkle with salt, pepper, and +onion-juice, and put into a small baking-pan. Steam until done, +take up carefully and spread each one with seasoned mashed potato +mixed with well-beaten egg. Bake in the oven until puffed and brown +and serve immediately. + +[Page 255] +FILLETS OF POMPANO AU GRATIN + +Split the fish in two lengthwise, and remove the bone and skin. +Cut into strips, season with salt, pepper, and butter, roll up, +and tie or fasten with toothpicks or skewers. Simmer slowly until +done in equal parts of white wine and water, adding a little Maître +d'Hôtel Sauce. + +POMPANO À LA CARDINAL + +Butter a baking-dish and lay upon it a large cleaned and split +pompano. Open a can of sweet Spanish peppers, drain, and cover +the fish with them. Sprinkle with chopped onion, minced parsley, +chopped mushrooms, crumbs, and dots of butter. Add one cupful of +stock, and a wineglassful of Port wine. Bake for twenty minutes, +basting as required, take up carefully, and serve with fried sweet +potatoes. + + + + +[Page 257] +THIRTEEN WAYS TO COOK RED SNAPPER + +FRIED RED SNAPPER + +Clean the fish, skin, and remove the backbone. Slice lengthwise in +long thin strips, roll up and fasten with a toothpick or skewer. +Dip in egg, then in cracker dust, and fry in deep fat. Serve with +Tartar Sauce. + +BOILED RED SNAPPER--I + +Clean and draw the fish and boil slowly in salted and acidulated +water to cover. Drain and serve with any preferred sauce. + +BOILED RED SNAPPER--II + +Clean a red snapper, sew it up in mosquito netting, and boil it +in salted and acidulated water. Drain carefully, unwrap, and serve +with Tomato Sauce. + +BAKED RED SNAPPER--I + +Prepare and clean the fish, stuff with +[Page 258] +seasoned crumbs and chopped oysters. Put on a buttered tin sheet +and lay into a baking-pan. Sprinkle with salt, pepper, and flour +and bake for an hour, basting with melted butter and hot water +as required. Serve with any preferred sauce. + +BAKED RED SNAPPER--II + +Clean and season the fish, rub with vinegar, and put into a baking-pan. +Dot with butter, sprinkle with parsley, and bake, basting with melted +butter and hot water as required. Serve with Tomato Sauce. + +BAKED RED SNAPPER--III + +Clean the fish, leaving the head on, and stuff with seasoned crumbs, +cover with sliced tomatoes and sliced lemon, and bake, basting +occasionally with melted butter and hot water. + +BAKED RED SNAPPER WITH TOMATO SAUCE + +Season four pounds of prepared and cleaned red snapper with salt +and pepper. Cover with thin slices of bacon, dredge with flour, and +put into a buttered baking-pan with two cupfuls of boiling water. +Bake slowly. While it is baking fry brown two slices of chopped +[Page 259] +bacon, add a chopped onion, a pepper pod, a can of tomatoes, and +salt and black pepper to taste. Cook until it thickens, pour over +the fish, and finish baking. Take up carefully. + +BAKED RED SNAPPER À LA CRÉOLE + +Clean, split, and bone a large red snapper, lay it together again, +sprinkle with salt and pepper, and put into a buttered baking-pan. +Fry in butter a chopped onion, half a dozen sliced mushrooms, two +fresh tomatoes, and one green pepper chopped. Add a cupful of stock, +spread over the fish and bake for twenty minutes, basting with melted +butter and hot water as required. Take up carefully, sprinkle with +minced parsley, and serve. + +STUFFED RED SNAPPER + +Make a stuffing of one cupful of chopped oysters, half a cupful +of cracker crumbs, one egg well beaten, a teaspoonful of chopped +onion, a tablespoonful of butter, a tablespoonful of minced parsley, +and salt, pepper, and paprika to season. Add cream or oyster liquor +to make soft, fill the fish, and sew up. Put a layer of salt pork, +sliced tomato, and sliced onion into a baking-pan, lay the fish +upon it, cover with chopped salt pork, sprinkle with salt, pepper, +and flour, add two cupfuls of stock and bake for an hour, basting as +[Page 260] +required. Take up the fish carefully, rub the tomatoes and liquid +through a purée sieve, thicken with butter and flour cooked together, +pour around the fish, and serve. + +STUFFED RED SNAPPER À LA CRÉOLE + +Cook together a can of tomatoes, six chopped onions, a cupful of +dry bread crumbs, a tablespoonful of Worcestershire Sauce, three +tablespoonfuls of butter, and salt, red and black pepper to season. +Stuff the prepared and cleaned red snapper with the mixture, sew +up, spread with the remaining dressing, dot with butter, and bake +for an hour. Take up carefully. + +STEAMED RED SNAPPER + +Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes +and chopped onion. Steam slowly for an hour or more, turning once. +Serve with Oyster or Tartar Sauce. + +RED SNAPPER À LA BABETTE + +Clean the fish and rub with salt and pepper inside and out. Boil +in salted water to which has been added a small bunch of parsley, +a celery root, two sliced onions, a chopped carrot, and a blade +of mace. When done, take up, sprinkle with crumbs, dot with butter, +[Page 261] +and brown in the oven. Strain the liquid, thicken with butter and +flour cooked together, pour around the fish, and serve. + +RED SNAPPER À LA BEAUFORT + +Put the prepared and cleaned fish into a fish-kettle with a pint +each of white wine, white stock, and water, adding salt and sweet +herbs to season, and half a cupful of mixed vegetables cut fine. +Simmer for an hour, drain, skin, and put on a serving-dish. Strain +the liquid, thicken with two tablespoonfuls each of butter and +flour cooked together, add a teaspoonful of beef extract, salt +and cayenne pepper to season, take from the fire, add the yolks of +four eggs, beaten with the juice of a lemon and two tablespoonfuls +of butter, pour over the fish, and serve. + + + + +[Page 263] +ONE HUNDRED AND THIRTY WAYS TO COOK SALMON + +BROILED SALMON--I + +Marinate slices of salmon in olive-oil with salt and pepper, minced +parsley, bay-leaves, and mixed herbs to season. Soak in the marinade +for an hour or more and broil, basting with the marinade. Serve +with Caper Sauce. + +BROILED SALMON--II + +Take a young fish weighing from four to six pounds, clean, split, +remove the backbone and broil. Sprinkle with lemon-juice and red +pepper. + +BROILED SALMON--III + +Take three pounds of the tail part of the salmon, let it stand +for six hours in a marinade of oil and lemon-juice, with minced +parsley, two bay-leaves and a sprig of thyme. Drain and broil. +Serve with Maître d'Hôtel Sauce to which a teaspoonful of chopped +chives has been added. + +[Page 264] +SALMON BROILED IN PAPER + +Season salmon steaks with pepper and salt, wrap in buttered paper, +twisting the ends, broil and serve with Anchovy or Caper Sauce. + +BROILED SALMON STEAKS--I + +Season with pepper and salt, broil carefully on a buttered gridiron, +pour over melted butter, garnish with parsley, and serve. + +BROILED SALMON STEAKS--II + +Sprinkle with pepper and salt, dredge with flour, and broil, basting +with melted butter as required. Spread with melted butter, or with +Maître d'Hôtel Sauce. + +BROILED SALMON STEAKS--III + +Marinate the steaks for an hour in oil and lemon-juice, seasoning +with salt and pepper. Broil carefully and serve with any preferred +sauce. + +BROILED SALMON À LA RAVIGOTE + +Marinate salmon steaks in seasoned oil and lemon-juice, and broil +quickly. Serve with Ravigote Sauce. + +[Page 265] +SALMON CUTLETS IN PAPILLOTES + +Butter large sheets of white paper, sprinkle with crumbs, and fold +tightly over small cutlets of salmon. Broil carefully over a slow +fire and serve in the papers. + +SALMON CUTLETS WITH CAPER SAUCE + +Marinate for two hours slices of salmon in oil with minced parsley +and onion. Dip large pieces of paper in oil and wrap carefully +around each slice, fastening firmly. Broil carefully and serve with +a Cream Sauce to which capers have been added. + +SALMON STEAKS WITH PARSLEY SAUCE + +Season salmon steaks, dip in melted butter, then in corn-meal, +and broil. Cook together two tablespoonfuls each of butter and +flour, add two cupfuls of cold water, and cook until thick, stirring +constantly. Take from the fire, season with salt and pepper, add +the juice of half a lemon and a tablespoonful of minced parsley, +and pour over the fish. + +BOILED SALMON--I + +Wash and wipe a small salmon, wrap in a cloth, tie securely and +put into the fish-kettle. Cover with cold water, add a handful of +[Page 266] +salt, and boil slowly until done. Cook together one tablespoonful +each of butter and of flour, add two cupfuls of boiling cream and +a tablespoonful of the water in which the fish is cooked. Cook until +thick, stirring constantly, season with salt and minced parsley, +pour over the fish, and serve. + +BOILED SALMON--II + +Chop together a carrot, an onion and a stalk of celery. Fry in +butter, add half a cupful of vinegar, four cloves, four pepper-corns, +a bay-leaf, a sprig of parsley, and six cupfuls of boiling water. +Boil for an hour, strain, cool, and boil the salmon in it. Serve +with any preferred sauce. + +BOILED SALMON WITH EGG SAUCE + +Tie a large chunk of salmon in mosquito netting and simmer until +done in salted and acidulated water. Drain, skin, and, if possible, +remove the bone. Serve with Drawn-Butter Sauce to which chopped +hard-boiled eggs have been added. + +BOILED SALMON WITH GREEN SAUCE + +Boil a small salmon in salted and acidulated water. Take up carefully +and reduce the liquid by rapid boiling to two cupfuls. Cook together +[Page 267] +two tablespoonfuls each of butter and flour, add the reduced liquid, +and cook until thick, stirring constantly. Take from the fire, add +two tablespoonfuls of chopped capers, one tablespoonful of chopped +parsley, the juice of a lemon, and one tablespoonful of butter. Pour +over the fish and serve. + +BOILED SALMON STEAKS--I + +Wrap each steak separately in mosquito netting. Put into boiling +water to which has been added a slice of onion, a bay-leaf, a blade +of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful +of salt. Simmer for twenty minutes, remove carefully, drain, and +serve with any preferred sauce. + +BOILED SALMON STEAKS--II + +Boil the steaks slowly in salted and acidulated water to cover +or in court-bouillon seasoned with wine. Serve with Hollandaise +Sauce. + +BOILED SALMON STEAKS--III + +Cook the steaks in water to cover and add a celery root, a small +bunch of parsley, salt and pepper to season, and a tablespoonful +of vinegar. Strain the liquid, thicken with a tablespoonful each +[Page 268] +of butter and flour cooked together, pour over the fish, and serve. + +BOILED SALMON À LA PIQUANT + +Boil slices of salmon in court-bouillon seasoned with wine. Drain, +garnish with parsley, and serve with Piquant Sauce. + +BOILED SALMON À LA WALDORF + +Boil a large piece of salmon in salted and acidulated water, seasoned +with herbs and spice. Drain and keep warm. Add two cupfuls of the +liquid in which the fish was cooked, one wineglassful of white +wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, +then add in small bits a tablespoonful of butter. Serve the sauce +separately. + +SALMON WITH OYSTER SAUCE + +Boil two pounds of fresh salmon in salted and acidulated water +to cover, with a chopped onion, two cloves, eight pepper-corns, +and a small bunch of parsley. Drain, and serve with Oyster Sauce. + +SALMON CUTLETS WITH OYSTER SAUCE + +Boil large slices of salmon in salted water +[Page 269] +until done. Fry a small onion, chopped, in oil, add four dozen +oysters, cut small, two tablespoonfuls of flour, the liquor drained +from the oysters, two teaspoonfuls of sugar, and pepper, salt, +and anchovy essence to season. When thick, take from the fire, +add the beaten yolks of four eggs, and reheat but do not boil. +Pour the sauce into a platter, and cool. Lay the slices of salmon +on the sauce, brush with egg, sprinkle with crumbs and brown in +the oven. + +SALMON À LA SUPRÊME + +Boil a salmon in court-bouillon with wine, drain, cool, skin, and +serve with Tartar Sauce. + +MAYONNAISE OF SALMON + +Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve +with Mayonnaise. + +SALMON PUDDING + +Flake the fish, add half the quantity of bread crumbs, a tablespoonful +of melted butter, a teaspoonful of onion juice, and pepper and +salt to season. Beat two eggs light with two tablespoonfuls of +cream, mix with the fish, put into a buttered mould and boil for +an hour and a half. Serve with a Cream Sauce seasoned with +[Page 270] +lemon-juice and anchovy paste. + +BAKED SALMON--I + +Put four salmon steaks into a buttered saucepan with two cupfuls +each of white wine and white stock. Season with salt, pepper, grated +nutmeg, minced parsley, and a pinch of allspice. Add a heaping +teaspoonful of butter and flour cooked together. Take from the +fire, add the yolks of four eggs well beaten and a little minced +parsley. Arrange a mound of seasoned mashed potatoes in a deep +platter. Take the skin from the steaks and arrange them around +it. Pour the sauce over, sprinkle with crumbs, dot with butter, +and brown in the oven. + +BAKED SALMON--II + +Wash and wipe a small fish. Rub with pepper and salt and sprinkle +with paprika and powdered mace. Bake carefully, basting with melted +butter and its own dripping. Take up the fish carefully and add +to the gravy enough stock or water to make the required quantity +of sauce. Thicken with butter and flour cooked together, season +with tomato catsup and lemon-juice. Pour around the fish and serve. + +[Page 271] +BAKED SALMON--III + +Rub a small cleaned salmon with olive-oil, sprinkle with salt and +pepper, put into a buttered baking-pan, and add one cupful of boiling +water and two tablespoonfuls of butter. Baste every ten minutes +until done. Take up the fish and keep it warm. Thicken the gravy +with a teaspoonful or more of cornstarch mixed with a little cold +water. Season with grated onion, lemon-juice, and tomato catsup. + +BAKED SALMON WITH CREAM SAUCE + +Wrap a large middle cut of salmon in buttered paper and fasten +firmly. Bake in a buttered baking-pan, basting with butter melted +in hot water. Take from the oven at the end of an hour, remove +the paper carefully, and keep warm. Bring to the boil one cupful +of cream and add one tablespoonful of corn-starch rubbed smooth +with a little cold cream. Add one tablespoonful each of butter +and minced parsley, and pepper and salt to season. Pour the sauce +over the fish or serve separately. + +SALMON BAKED IN PAPER + +Season a large piece of salmon with salt, +[Page 272] +pepper, and lemon-juice, wrap in a large piece of buttered paper +and pin firmly. Put into a buttered baking-pan, cover and bake +for an hour, basting frequently with hot water and melted butter. +Take off the paper and serve with any preferred sauce. + +BAKED SALMON STEAKS + +Put the steaks in a buttered baking-dish. Lay bits of butter upon +them, seasoning with salt, pepper, minced parsley, and grated onion. +Bake carefully, basting as required, and serve with Caper or Tomato +Sauce. + +BAKED SALMON CUTLETS + +Put salmon steaks into a buttered baking-pan with half a cupful +of hot water and half a cupful of white wine. Sprinkle with salt, +paprika, and grated nutmeg. Cover with raw oysters and crumbs fried +in butter. Bake for twenty minutes. Take up the fish carefully. +Cook together one tablespoonful each of butter and flour, add the +liquor from the pan and a teaspoonful of anchovy paste. Cook until +thick, stirring constantly, pour around the fish, and serve. + +SALMON À LA WINDSOR + +Season salmon steaks with salt and pepper, +[Page 273] +dip in egg and crumbs, put into a buttered baking-pan, and bake +quickly. Serve with any preferred sauce. + +STUFFED SALMON + +Clean, bone, and parboil a small salmon. Rub the inside with salt, +pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley, +and seasoned crumbs. Fold together, put into a buttered baking-dish, +and bake for half an hour, basting with its own dripping. + +SALMON STEAKS À LA FLAMANDE + +Sprinkle a buttered dripping-pan with chopped onion, and season +with pepper and salt. Lay salmon steaks on top, brush with the yolk +of a beaten egg, cover with a layer of chopped onion and parsley, +season with salt, red pepper, lemon-juice, and dots of butter, and +bake for half an hour. + +SALMON EN PAPILLOTES + +Use six small salmon steaks. Season with salt and pepper. Butter +sheets of white paper a little larger than the steaks and lay on +each one a thin slice of lean boiled ham. Cook together in butter +a chopped onion, a handful of chopped mushrooms, a minced bean +of garlic, and a tablespoonful of minced parsley. +[Page 274] +Spread a thin layer on the ham, lay a slice of salmon upon it, +spread with the cooked vegetables, cover with another slice of +ham, put another piece of oiled paper over, and fold carefully at +the edges. Bake in a moderate oven for fifteen or twenty minutes, +and serve in the papers. + +FILLETS OF SALMON EN PAPILLOTES + +Cut salmon steaks into fillets, dip into melted butter and lemon-juice, +fold in buttered paper, and bake for half an hour in a slow oven. +Serve in the papers and pass Hollandaise Sauce. + +SALMON CUTLETS EN PAPILLOTES + +Cut slices of salmon into cutlets. Beat together three tablespoonfuls +of olive-oil, the yolk of an egg, a teaspoonful of minced onion and +a tablespoonful of chopped parsley. Sprinkle the fish with salt +and pepper, spread the mixture over, fold each piece in buttered +paper, fastening securely, and bake for half an hour. Serve in the +papers. + +FRIED SALMON--I + +Cut slices of salmon into small pieces and put into a saucepan with +pepper, salt, minced parsley, and lemon-juice to season. Add +[Page 275] +sufficient butter and fry carefully. Serve with Ravigote or any +preferred sauce. + +FRIED SALMON--II + +Wrap slices of salmon in oiled paper, fastening firmly, and fry +in deep fat. Drain carefully and serve in the paper. + +FRIED SALMON--III + +Sprinkle salmon steaks with salt and flour, brush with the beaten +yolk of an egg and fry in hot olive-oil. Drain, garnish with fried +parsley, and serve. + +FRIED SALMON STEAKS + +Dredge the steaks with seasoned flour or dip into egg and seasoned +crumbs and fry. + +FRIED SALMON CUTLETS--I + +Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs, +fry in deep fat, and serve with Tartar or Hollandaise Sauce. + +FRIED SALMON CUTLETS--II + +Prepare very thick Cream Sauce and mix with it cold cooked salmon +cut fine. Season with red pepper, salt, and lemon-juice and let +[Page 276] +cool. Shape into cutlets, dip into beaten egg, then in crumbs, and +fry in deep fat. + +FRIED SALMON CUTLETS--III + +Rub cold boiled salmon smooth with one-third the quantity of mashed +potatoes. Season with salt, pepper, and pounded mace. Shape into +cutlets, dip in egg and crumbs and fry in deep fat. Serve with +any preferred sauce. + +SALMON CUTLETS À L'ANGLAISE + +Cut slices of salmon in the shape of cutlets, season with salt +and pepper and fry in butter. Drain and serve with Ravigote Sauce. + +SALMON À LA LYONS + +Fry slices of salmon in butter with pepper and salt to season. Serve +with a Hollandaise Sauce to which cooked oysters, cooked shrimps, +and minced parsley have been added. + +SALMON CUTLETS WITH MILANAISE SAUCE + +Cut slices of salmon into small pieces, dip into white wine and +wrap in buttered paper, fastening securely. Fry carefully in butter, +[Page 277] +remove the papers, garnish with parsley, and serve with Milanaise +Sauce. + +FILLETS OF SALMON À L'ORLY + +Cut fresh salmon into small pieces, remove the skin, and marinate +for an hour in lemon-juice seasoned with salt and pepper. Drain, +dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce. + +SALMON À L'ALLEMANDE + +Put a large middle cut of salmon into a saucepan, with a sliced +carrot, a large onion, a bunch of parsley, salt and pepper to season, +half a cupful of butter, two cupfuls of Claret, and enough stock +to cover. Cover with buttered paper and cook slowly for an hour. +Take up the fish carefully and keep warm. Strain the liquid, skim +the fat, and thicken with butter and flour cooked together until +brown. Add a tablespoonful of butter, seasoned with lemon-juice +and anchovy essence, pour over the fish, and serve. + +SALMON À L'ADMIRAL + +Fry in butter two chopped onions, two parsley roots, a bunch of +chopped parsley with a sprig of thyme, a broken bay-leaf, a +[Page 278] +clove, and three small chopped carrots. Add one cupful of white +wine, put a small cleaned salmon into a buttered baking-dish, spread +the vegetables over, cover, and cook until tender, basting with the +drippings or with hot water if needed. Take out the fish, strain the +liquid, add to it a cupful of cream and thicken with a tablespoonful +each of butter and flour cooked together. Pour it around the fish +and garnish with lemon and parsley. + +SALMON À LA BORDEAUX + +Clean a small salmon, stuff with seasoned crumbs and oysters, and +put into a fish-kettle with two tablespoonfuls of butter, two onions +sliced, a bunch of parsley, and salt, pepper, and grated nutmeg +to season. Add two cupfuls each of stock, water, and white wine. +Cover the fish with buttered paper and simmer for an hour. Drain the +fish and keep warm. Prepare a sauce according to directions given +in the recipe for Salmon à la Genoise, using the liquid strained +from the fish. + +SALMON À LA CANDACE + +Put a large cut of salmon on the drainer in a fish-kettle and cover +it with a small slice of raw ham. Add two cupfuls of Rhine wine, +a quart of stock, and a bunch of parsley. Cover with buttered paper, +[Page 279] +simmer for an hour, drain, and remove the skin. Strain the liquid, +thicken with flour cooked brown in butter, add a tablespoonful of +butter, cayenne, and lemon-juice to season. Bring to the boil, pour +over the fish, and serve. + +SALMON À LA CHAMBORD + +Put a large middle cut of salmon into a saucepan with sliced carrots +and onions, a bunch of parsley, two tablespoonfuls of butter and +two cupfuls each of white wine and white stock. Season with salt +and pepper-corns, cover, and simmer slowly for an hour. Take up +the fish carefully and keep warm. Strain the liquid and thicken +with flour cooked brown in butter. Add half a cupful of stewed +and strained tomatoes, the juice of a lemon, two tablespoonfuls +of butter, and a teaspoonful of anchovy essence. Pour over the +fish and serve. + +SALMON À L'ESPAGNOLE + +Cut fresh salmon in small pieces suitable for serving, and fry +in butter. Drain and keep warm. Add two tablespoonfuls of flour +to the butter, in which the fish is cooked, and brown. Add two +cupfuls of stock and cook until thick, stirring constantly. Take +[Page 280] +from the fire, add a tablespoonful of butter, a teaspoonful of +minced parsley, and the juice of a lemon. Pour over the fish and +serve. + +SALMON À LA GENOISE + +Boil a small fresh salmon in salted and acidulated water to cover, +drain, and skin. Arrange on a serving-dish and keep warm. Chop +fine a small slice of ham, a slice of carrot, a small stalk of +celery, an onion, a parsley root, and three or four shallots. Add +a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry +in butter, add two tablespoonfuls of flour and cook until brown. +Add two cupfuls of Claret and cook until thick, stirring constantly. +Add half a cupful of beef stock, bring to the boil, and strain +through a sieve. Reheat, add a tablespoonful of butter, and minced +parsley, lemon-juice, grated nutmeg, and anchovy essence to season. +Pour around the fish and serve. + +SALMON À L'ITALIENNE + +Flake cold salmon fine with a silver fork and mix with an equal +quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce, +add a few capers and serve very hot. + +[Page 281] +SALMON STEAKS À LA MARINIÈRE + +Marinate salmon steaks in seasoned oil, drain, and broil. Cover +with small boiled onions and cooked oysters. Pour over a sauce +made according to directions given in the recipe for Salmon à la +Genoise, and serve. + +SALMON À LA MARSEILLES + +Boil a small salmon in salted and acidulated water. Skin and put +on a serving-dish. Spread over it some very thick Cream Sauce, +sprinkle with crumbs, brush with beaten egg, cover with crumbs +again, sprinkle with salt, pepper, and grated nutmeg, and brown +in the oven. Serve with a sauce made of equal parts of white wine +and stock, thickened with butter and flour cooked together. + +SALMON À LA MARYLAND + +Prepare and clean a small salmon and simmer in salted water until +done. Prepare a Drawn-Butter Sauce and add to it half a cupful +of butter. When the butter is melted, take from the fire and add +quickly two eggs beaten with the juice of half a lemon. Pour the +sauce over the fish and serve. + +[Page 282] +SALMON À LA NAPLES + +Fry salmon steaks in butter, seasoning with salt, pepper, and grated +nutmeg. When half cooked, add half a cupful of white wine to the +butter, cover, and simmer slowly until done. Cover the salmon with +cooked oysters, pour the liquid remaining in the pan over the fish, +and serve. + +SALMON À LA PROVENCE + +Season four salmon steaks and cook with a tablespoonful of butter +and the juice of a lemon. Add a dozen oysters, half a dozen small +shrimps, and one cupful of white stock thickened with flour and butter +cooked together. Simmer until the oysters are cooked, take from the +fire, add the yolk of an egg beaten smooth with a tablespoonful +of Sherry, and serve with triangles of fried bread. + +SALMON À LA PROVENÇALE + +Put a large cut of salmon into a saucepan and cover with salted +and acidulated water. Add a sliced onion, a carrot, a bunch of +parsley, and salt, pepper, sweet herbs, and a pinch of allspice +to season. Cover the fish with buttered paper and cook slowly for +[Page 283] +an hour. Chop together a small onion, a clove of garlic, and a few +sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour, +and cook until the flour is brown. Add two cupfuls of brown stock +and one cupful of stewed and strained tomato. Cook until thick, +stirring constantly, seasoning with red and white pepper and +lemon-juice. Remove the skin from the fish, pour the hot sauce over +it, and serve. + +FILLETS OF SALMON À LA VÉNITIENNE + +Put salmon steaks into a buttered baking-pan with fine match-like +strips of larding pork laid on each side. Season with salt, pepper, +and lemon-juice, add one cupful of white wine and cover with a +sheet of buttered paper, having a small hole in the centre. Bake +for forty minutes, basting often. Cook together one tablespoonful +each of butter and flour, add one cupful of stock, and cook until +thick, stirring constantly. Add a tablespoonful each of butter +and lemon-juice and a teaspoonful of minced parsley. Pour around +the fish and serve. + +SALMON À LA WALDORF + +Marinate salmon steaks for an hour in +[Page 284] +lemon-juice. Cover with stock, add pepper, salt and minced parsley +to season, and simmer slowly until done. Drain, thicken the sauce, +add a tablespoonful of butter, and serve separately. + +SALMON MOUSSE + +Rub half a pound of raw salmon to a smooth paste with water, adding +gradually a dozen chopped raw oysters, half a cupful of Tomato +Sauce and the yolks of three eggs. When smooth, fold in the stiffly +beaten whites, season with salt and pepper, and press through a +purée sieve into small buttered moulds. Put into a baking-pan, +surround with hot water, and bake for fifteen or twenty minutes +in a moderate oven. Unmould and serve with any preferred sauce. + +SALMON MOUSSE À LA MARTINOT + +Pound to a pulp with a little water, half a pound of raw salmon, +and add the well-beaten whites of two eggs. Cook together one +tablespoonful each of butter and flour, add a cupful of milk, and +cook until thick, stirring constantly. Season with salt, red and +white pepper, grated onion, and mushroom essence. Take from the +fire, and add the yolks of three eggs beaten smooth with two +[Page 285] +tablespoonfuls of cream. Cool the sauce, and when cold mix it with +the fish. Fold in carefully one cupful of whipped cream and fill a +buttered mould with the fish. Put the mould in a pan of hot water +and bake in a moderate oven for half an hour. + +For the sauce, cook together for ten minutes a tablespoonful each +of butter and flour, a teaspoonful each of chopped onion, salt, +and sugar, and half a can of tomatoes. Rub through a sieve, and +add the yolks of four eggs beaten smooth with a tablespoonful of +cream and a grating of nutmeg. Take from the fire and add two +tablespoonfuls of butter in small bits. Return to the fire, and +add a little lemon-juice or tarragon vinegar. Strain, and add a +little whipped cream. + +SALMON STEAKS WITH CLARET SAUCE + +Put four steaks into a buttered saucepan with salt, pepper, and +grated nutmeg to season, add a bunch of parsley, a teaspoonful +of mixed sweet herbs, a chopped onion, and two cupfuls of Claret. +Cover with a buttered paper, simmer until done, and drain. Strain +the sauce, thicken with flour cooked brown in butter, skim, add +two tablespoonfuls of butter and the juice of a lemon; pour over +the fish and serve. + +[Page 286] +SALMON MAYONNAISE WITH CUCUMBERS + +Steam salmon steaks until tender, remove the skin, and cool. Cover +with thinly sliced cucumbers, mask with Mayonnaise, and serve with +a border of lettuce leaves and sliced hard-boiled eggs. + +CREAMED SALMON ON TOAST + +Reheat a cupful of cold flaked salmon, either fresh or canned, in +Cream Sauce. Take from the fire, add one egg beaten smooth with +half a cupful of cream, pour over buttered toast, and serve. + +CURRIED SALMON + +Chop a Spanish onion, fry it in butter, and add a tablespoonful +of curry powder mixed with a teaspoonful of flour. Add two cupfuls +of stock and cook until thick, stirring constantly. Add cold cooked +salmon, cut into small pieces, and reheat. Serve in a border of +boiled rice. + +CHARTREUSE OF SALMON + +Wash a cupful of rice in several waters, drain and parboil for five +minutes in salted water at a galloping boil. Drain in a colander, +[Page 287] +return to the saucepan, add a pinch of salt and three cupfuls of +milk or stock. Steam until tender, then add three tablespoonfuls +of butter melted and mixed with one tablespoonful of curry powder +and two tablespoonfuls of lemon-juice. Mix thoroughly and line +a two-quart buttered mould with the rice. Fill the center with +flaked cooked salmon, seasoned with salt, pepper and lemon-juice, +cover with rice, steam for half an hour and serve with Egg Sauce. + +FRICASSEE OF SALMON + +Cut two pounds of salmon steaks into strips. Put into a saucepan +with half a cupful of water, salt and pepper to season, a clove, +a blade of mace, a tablespoonful of sugar, a chopped onion, and a +heaping teaspoonful of mustard mixed with half a cupful of vinegar. +Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful +of minced parsley, and a wineglassful of Sherry. Simmer for forty-five +minutes and serve either hot or cold. + +SALMON WITH EGGS + +Steam salmon steaks until tender, cool, and lay upon a platter +covered with lettuce leaves. Season with salt, pepper, and lemon-juice +and surround with slices of hard-boiled eggs. Mix together a +tablespoonful of melted butter, a teaspoonful of made mustard, and +[Page 288] +salt and pepper to season. Spread over the egg slices and serve. + +JELLIED SALMON--I + +Simmer salmon steaks in court-bouillon until done. Drain and arrange +on a platter. Spread with Mayonnaise, tinted green with spinach +juice to which a little dissolved gelatine has been added. Serve +cold. + +JELLIED SALMON--II + +Mix two cupfuls of cold boiled salmon with one tablespoonful of +lemon-juice, one teaspoonful of minced parsley, two drops of tabasco +sauce and one tablespoonful of granulated gelatine dissolved in +cold water. Add it to half a cupful of cooked salad dressing. Wet +in cold water one large mould or several small ones, fill with the +salmon and put on ice until thoroughly chilled. Serve with sliced +cucumbers and Tartar Sauce. + +SALMON PIE + +Butter a baking-dish and line the sides with a rich biscuit crust. +Fill the pan with fresh or canned salmon, seasoned with salt and +pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion +juice. Spread over the salmon a cupful of boiled lobster which has +[Page 289] +been seasoned with melted butter and Worcestershire Sauce. Cover +with biscuit crust, slit diagonally down the centre, and bake for +an hour in a moderate oven. + +COLD SALMON PATTIES + +Season chopped salmon highly with salt and pepper, grated nutmeg +and melted butter. Add the beaten yolk of an egg to bind. Line +patty-tins with puff paste or rich pastry, fill with the salmon +mixture, cover with the paste, and bake. + +PICKLED SALMON--I + +Boil large fresh pieces of salmon in salted and acidulated water +to cover. Bring to the boil one quart of vinegar, six blades of +mace, half a dozen white peppers, half a dozen cloves, a teaspoonful +of made mustard, two tablespoonfuls of sugar, and a cupful of water +in which the fish was boiled. Let the fish cool in the water, then +put it in an earthen jar, pour the boiling liquid over, and let +stand for a day or two before using. + +PICKLED SALMON--II + +Cut the fish into large pieces and cook until done in salted and +acidulated water. Drain, cool, and skin. Put into a preserving-kettle +[Page 290] +two quarts of vinegar, one cupful of boiling water, four blades of +mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls +of mustard seed, an onion sliced, a dozen pepper-corns, one small +red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring +to the boil, put in the fish, boil up once and cool. Let stand for +two or three days before using. + +PICKLED SALMON--III + +Boil large pieces of salmon in salted and acidulated water, drain, +and cool. Add one quart of the water in which the fish was cooked, +two quarts of vinegar, a tablespoonful of pepper-corns, grated +nutmeg and a dozen blades of mace. Boil for half an hour and cool. +Pour over the salmon, add a tablespoonful of olive-oil, cover, +and keep in a cool place for two or three days before using. + +SPICED SALMON + +Mix half a cupful of vinegar, the juice of half a lemon, two cloves, +a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and +a pinch of black pepper. Bring to the boil and pour over salmon +steaks which have been boiled, drained, and cooled. Let stand for +[Page 291] +two or three hours before serving. + +SALMON SOUFFLÉ + +Cook together one tablespoonful each of butter and flour, add one +cupful of milk, and cook until thick, stirring constantly. Add half +a cupful of stale bread crumbs, a teaspoonful of grated onion, +a tablespoonful of Worcestershire Sauce, a teaspoonful of minced +parsley, and the yolks of three eggs, well-beaten. Add one cupful +of flaked salmon, mix thoroughly, and fold in the salmon, and bake +in a pan of hot water in a moderate oven for forty-five minutes. +Serve with any preferred sauce. + +SALMON ON TOAST + +Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter +Sauce, seasoning with salt and red pepper. Take from the fire and +add one egg beaten light with three tablespoonfuls of cream. Pour +over slices of fried bread, sprinkle with minced parsley, and serve. + +SALMON TIMBALES + +Flake a pound of cooked salmon and rub to a paste. Season with salt, +pepper, and grated onion, add a tablespoonful of chopped almonds and +[Page 292] +the unbeaten whites of three eggs. Mix thoroughly and stir in one +cupful of cream whipped solid. Put into small buttered moulds, set +into boiling water, and bake for twenty minutes. Turn out and serve +with Hollandaise Sauce. + +SALMON TURBOT--I + +Cook together two tablespoonfuls of butter and three of flour. +Add two cupfuls of milk and cook until thick, stirring constantly. +Take from the fire, add two eggs, well beaten, a teaspoonful of +minced parsley and the juice of half a lemon. Put into a baking-pan +alternate layers of the sauce and cold flaked salmon, cover with +crumbs, dot with butter, and brown in the oven. + +SALMON TURBOT--II + +Cook together one tablespoonful each of butter and flour, add two +cupfuls of milk and cook until thick, stirring constantly. Take from +the fire, add two tablespoonfuls of butter, and salt and pepper to +season. Put a layer of flaked salmon into a buttered baking-dish, +spread with the sauce, and repeat until the dish is full, having +crumbs and butter on top. Bake for half an hour. + +[Page 293] +SALMON BOX + +Line a square tin mould with hot boiled rice, fill the centre with +cold boiled salmon flaked and seasoned with salt, pepper, and grated +nutmeg. Cover with rice, steam for an hour, turn out on a platter, +and serve with Egg Sauce. + +SALMON WITH CUCUMBER SAUCE + +Put a large cut of salmon into a buttered saucepan with salt, pepper, +a bunch of parsley, a chopped onion, and sweet herbs. Add half a +cupful of white wine and enough stock to cover. Simmer until the +fish is done and drain carefully. Strain the liquid and thicken +with flour cooked in butter. Peel and slice three small cucumbers, +parboil in salted water, drain, and fry in butter with a little +sugar. Add to the sauce with a tablespoonful of butter and the +juice of a lemon. Pour over the fish and serve. + +SALMON CROQUETTES--I + +Cook together one tablespoonful of butter and two tablespoonfuls +of flour, add one cupful of cream, and cook until thick, stirring +constantly. Take from the fire, add one egg well beaten, and one +pound of cold cooked salmon flaked. Let cool, shape into croquettes, +[Page 294] +dip into egg and crumbs, and fry in deep fat. Serve with any +preferred sauce. + +SALMON CROQUETTES--II + +Cook together one tablespoonful of butter and three tablespoonfuls +of flour. Add one cupful of cream, and cook until thick, stirring +constantly. Season with salt, red pepper, and minced parsley, take +from the fire, add the juice of a lemon and a can of flaked salmon. +Mix thoroughly and cool. Shape into croquettes, dip in egg and +crumbs, and fry in deep fat. + +SALMON CROQUETTES--III + +Cook together one tablespoonful of flour and two of butter, add a +cupful of cream or milk, and cook until thick, stirring constantly. +Take from the fire, add an egg well beaten, half a cupful of crumbs, +a small can of flaked salmon, and salt, red pepper, and powdered +mace to season. Mix thoroughly, cool, shape into croquettes, dip +into egg and crumbs, and fry in deep fat. + +SALMON CROQUETTES--IV + +Cook together two tablespoonfuls each of +[Page 295] +butter and flour and add one cupful of cream in which the yolks +of two eggs have been beaten. Cook until very thick, stirring +constantly. Take from the fire, add a pound can of salmon, flaked, +salt and pepper to season, and a teaspoonful of minced parsley. Stir +in the beaten whites of the eggs and cool. Shape into croquettes, +dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce. + +SALMON CROQUETTES--V + +Cook together two tablespoonfuls of butter and one of flour. Add +one cupful of milk and cook until thick, stirring constantly. Add +a small can of flaked salmon, pepper and salt to season, and three +eggs well beaten. Reheat, but do not boil. When it thickens, take +from the fire, and cool. When cold, shape into croquettes, dip +in egg and crumbs, and fry in deep fat. + +SALMON CROQUETTES--VI + +Cook together one tablespoonful of butter and two of flour. Add +one cupful of milk and cook until very thick, stirring constantly. +Season with salt, pepper, and celery salt. Add two cupfuls of canned +salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly +and spread on a platter to cool. Shape into croquettes, dip in crumbs, +[Page 296] +then in beaten egg, then in crumbs, and fry in deep fat. Serve with +green peas. + +SWEDISH SALMON CROQUETTES + +Cook one cupful of white stock with a tablespoonful of butter, +the yolks of two eggs, and parsley, pepper and salt, and grated +onion to season. Add a can of flaked salmon and cook until thick, +stirring constantly. Cool, shape into croquettes, dip in egg and +crumbs, and fry in deep fat. Serve with Tartar Sauce. + +SALMON CUTLETS + +Cook together one tablespoonful of butter and three of flour. Add +one cupful of cream and cook until thick, stirring constantly. Add +a can of salmon, chopped, the juice of half a lemon, a tablespoonful +of minced parsley, and salt and red pepper to season. Mix thoroughly, +and cool. Shape into cutlets, dip in egg and crumbs and fry in +deep fat. + +SALMON CHOPS + +Prepare according to directions given for Salmon Croquettes, shape +into chops, dip into egg and crumbs, fry in deep fat, and serve +with Tartar Sauce. + +[Page 297] +BAKED SALMON LOAF--I + +Put a cupful of milk into a double-boiler and add enough bread +crumbs to make a smooth paste. Cook until thick, stirring constantly. +Add a can of salmon, chopped, half a cupful of cream, salt and +red pepper to season and three eggs beaten separately, folding +in the stiffly beaten whites last. Mix thoroughly, pour into a +buttered mould, set into a pan of hot water, and bake until firm +in a moderate oven. + +SALMON LOAF--II + +Mash a can of salmon, add the juice of a lemon, and half a cupful +of fresh bread-crumbs, three tablespoonfuls of minced parsley, four +tablespoonfuls of melted butter and four eggs beaten separately, +folding in the stiffly beaten whites last. Put into a buttered +mould and steam for an hour. Add to the oil drained from the salmon +one cupful of boiling milk, one tablespoonful of cornstarch rubbed +smooth in a little cold milk, and a tablespoonful of butter. Cook +until thick, stirring constantly, take from the fire, add one egg +well beaten, a teaspoonful of tomato catsup and mace and pepper to +season. Turn the mould out on a platter and pour the sauce around +it. + +[Page 298] +SALMON LOAF--III + +Flake a can of salmon and mix it with the pounded yolks of two +hard-boiled eggs, a tablespoonful of capers, and pepper, salt, +mace, and parsley to season. Dissolve a teaspoonful of anchovy paste +in a cupful of boiling water, add a tablespoonful of lemon-juice +and a tablespoonful of soaked gelatine. Heat until the gelatine is +dissolved and mix with the fish. Butter a mould and arrange upon +it the rings of the hard-boiled eggs. Put the fish into it and +put on ice until perfectly cold and firm. Turn out on a platter +and serve with Mayonnaise. + +SALMON LOAF--IV + +Drain the oil from a can of salmon, remove skin, fat, and bone, +and flake the fish with a silver fork. Add the yolks of four eggs, +well beaten, half a cupful of bread crumbs, four tablespoonfuls +of melted butter, and pepper, salt, and minced parsley to season. +Fold in the stiffly beaten whites of the eggs, put into a buttered +pan, and bake for half an hour. Add to the drained oil one cupful +of milk. Thicken it with a tablespoonful each of butter and flour +cooked together, take from the fire, and add one egg well beaten. + +[Page 299] +FRICASSEED SALMON + +Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, +adding half a cupful of cream, and salt, red and white pepper to +season. Take from the fire, add one egg, well beaten, pour over +buttered toast, and sprinkle with parsley. + +CURRIED SALMON--I + +Chop a small onion fine, and fry brown in butter. Add to it the +liquor drained from a can of salmon, and a tablespoonful of flour. +When the flour is smooth, add half a cupful of water, a teaspoonful +each of curry powder and lemon-juice, and salt and pepper to taste. +Add a can of salmon flaked, reheat, and serve. + +CURRIED SALMON--II + +Fry a chopped onion in olive-oil, and when the onion is brown add +a tablespoonful of flour mixed with a teaspoonful of curry powder. +Add one cupful of boiling water and cook until thick, stirring +constantly. Reheat flaked canned salmon in the sauce and serve with +a garnish of sliced lemon. + +CURRIED SALMON--III + +Fry a chopped onion brown in olive-oil. +[Page 300] +add two teaspoonfuls of curry powder and a tablespoonful of flour. +When the flour is cooked, add two cupfuls of hot water and cook +until thick, stirring constantly. Add a tablespoonful of tomato +catsup or Chutney Sauce and salt and pepper to season. Add a can +of salmon flaked. Reheat and serve. + +CREAMED SALMON + +Bring to the boil one cupful of cream and half a cupful of milk. +Add a teaspoonful of butter and two teaspoonfuls of corn-starch +rubbed smooth with a little cold milk. Cook until thick, stirring +constantly, and add one can of flaked salmon. Fill ramekins with +the mixture, sprinkle with crumbs, dot with butter, and brown in +the oven. + +CREAMED SALMON ON TOAST + +Prepare the fish according to directions given for Baked Creamed +Salmon. Pour over slices of buttered toast, sprinkle with minced +parsley, and serve. + +BAKED CREAMED SALMON + +Cook together two tablespoonfuls of butter and two of flour, add two +cupfuls of milk or cream, and cook until thick, stirring constantly. +Add salt, pepper and minced parsley to season, and a can of flaked +[Page 301] +salmon. Reheat and arrange in a baking-dish with alternate layers of +crumbs and butter, having crumbs and butter on top. Bake in the oven +until brown. + +SALMON PATTIES + +Prepare Creamed Salmon according to directions given in the recipe +for Baked Creamed Salmon. Fill patty-shells and serve. + +ESCALLOPED SALMON--I + +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon. Put into a buttered baking-dish, cover with crumbs, +dot with butter, and brown in the oven. + +ESCALLOPED SALMON--II + +Cook together two tablespoonfuls of butter and one of flour. Add +a cupful of water, the juice of a lemon, a small onion chopped, +the yolks of three boiled eggs mashed smooth, and pepper and salt +to season. Cook until thick, stirring constantly. Add a can of +flaked salmon, reheat, and serve. + +COQUILLES OF SALMON + +Prepare Creamed Salmon according to +[Page 302] +directions given in the recipe for Baked Creamed Salmon, seasoning +with salt, pepper and lemon-juice. Put into buttered shells or +individual dishes with alternate layers of cooked mushrooms. Sprinkle +with crumbs and grated cheese, dot with butter and brown in the +oven. + +DEVILLED SALMON + +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon, adding half a cupful of Worcestershire Sauce and +the juice of a lemon. Fill individual dishes or a large baking-dish, +sprinkle with crumbs, dot with butter, and brown in the oven. + +BANKED SALMON + +Reheat a can of salmon in a Cream Sauce. Arrange on a platter and +put around it a border of mashed potatoes. Sprinkle with crumbs, +dot with butter, and brown in the oven. + +PRESSED SALMON + +Mix together two beaten eggs, a tablespoonful of butter, two cupfuls +of bread crumbs, a can of salmon, flaked, and salt and pepper to +[Page 303] +season, turn into a buttered mould, steam for half an hour, and +serve cold with Mayonnaise or Tartar Sauce. + +MOULDED SALMON + +Free a pint can of salmon from fat, skin, and bone and flake the +fish with a silver fork. Add salt and pepper to season, half a +cupful of cracker crumbs, two tablespoonfuls of butter melted, and +three eggs beaten separately, mix thoroughly, put into a buttered +mould and steam for an hour. Serve with Drawn-Butter Sauce to which +chopped olives and capers have been added. + +SALMON IN GREEN PEPPERS + +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon. Cut slices from the tops of sweet green peppers, +remove the seeds and fibre, fill with the prepared salmon, sprinkle +with crumbs, dot with butter, put into a pan of hot water and bake +for twenty or thirty minutes. + +SALMON EN CASSEROLE + +Chop a large onion and fry it in butter. Add a cupful of bread +crumbs and one and one half cupfuls of milk. Bring to the boil, +[Page 304] +add salt and pepper to season, a flaked can of salmon, and two +eggs well beaten. Pour into a buttered casserole, dot with butter, +and bake brown. Sprinkle with minced parsley and serve. + +BROILED SMOKED SALMON--I + +Soak for twelve hours, changing the water three times. Drain, wipe +dry, dip in olive-oil and vinegar, and broil. Serve with a garnish +of lemon and parsley. + +BROILED SMOKED SALMON--II + +Cut into narrow strips, parboil for ten minutes, drain, cover with +cold water, let stand for fifteen minutes, wipe dry, and broil. +Season with red pepper and lemon-juice and serve with buttered +toast. + +BROILED SMOKED SALMON--III + +Cut smoked salmon into strips and broil carefully. Pour over it +melted butter and lemon-juice, sprinkle with minced parsley, and +serve. + +BROILED SMOKED SALMON--IV + +Parboil slices of smoked salmon for twenty minutes, drain, cool, +rub with flour, broil carefully, and serve with any preferred sauce. + +[Page 305] +BROILED SMOKED SALMON--V + +Wash thoroughly and soak for a few hours very salt. Cover with +warm water, simmer for fifteen or twenty minutes, drain, wipe dry, +rub with butter, and broil. + +BROILED SALMON À LA MAÎTRE D'HÔTEL + +Soak the smoked salmon for an hour in cold water, then drain and +wipe dry. Brush with melted butter and broil carefully. Serve with +Maître d'Hôtel Sauce. + +SMOKED SALMON + +Cut it into thin slices, warm it up in a little olive-oil, strain +the oil when it is warmed, add to it lemon-juice and minced parsley, +pour over the fish, and serve. + +BROILED KIPPERED SALMON + +Cut the salmon into strips, wrap in buttered paper, and broil carefully +over a clear fire. Remove the paper and serve. + +FRIED KIPPERED SALMON + +Soak slices of kippered salmon in olive-oil for several hours. Drain +off the oil and fry the salmon slices in it. Serve with melted butter +[Page 306] +and lemon-juice. + +BROILED SALT SALMON + +Soak the fish for thirty-six hours in cold water, changing the +water often. Drain, wipe dry, rub with melted butter, broil, and +serve with Egg Sauce. + +BOILED SALT SALMON + +Soak the fish over night, drain, rinse, and simmer for fifteen +or twenty minutes. Season with pepper and butter and garnish with +parsley. + +PICKLED SALT SALMON + +Prepare according to directions given for Pickled Salmon, soaking +the salt fish for twelve hours before cooking. + +SALT SALMON IN PAPILLOTES + +Cut the fish into strips, soak for an hour in cold water, drain, and +dry. Season with pepper and wrap each piece in tough, well-buttered +paper, twisting the ends. Broil carefully over clear coals, unwrap +and serve with any preferred sauce. + +P.S. This is an insignificant fraction of what we really know about +salmon. We are saving the rest for a Piscatorial Encyclopedia. + + + + +[Page 307] +FOURTEEN WAYS TO COOK SALMON-TROUT + +FRIED SALMON-TROUT CUTLETS + +Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and +sauté in hot fat. Serve with Cream Sauce. + +BOILED SALMON-TROUT--I + +Wrap the prepared and cleaned fish in mosquito netting, tie firmly, +cover with cold salted water, bring to the boil and boil slowly +until done. Serve with any preferred sauce. + +BOILED SALMON-TROUT--II + +Prepare and clean a salmon-trout, stuff with seasoned crumbs, and +put on the grate in a fish-kettle. Sprinkle with salt, pepper, +and grated nutmeg, add a bunch of sweet herbs, a clove of garlic +and two tablespoonfuls of butter. Add enough Claret to cover and +simmer until done. Drain the fish, strain the liquid, thicken if +[Page 308] +desired, and serve the sauce separately. + +BOILED SALMON-TROUT--III + +Wrap a small cleaned fish in mosquito netting, sew up, and simmer +in salted and acidulated water until tender. Take up carefully, +remove the netting, garnish with lemon and parsley, and serve with +Egg or Cream Sauce. + +BOILED SALMON-TROUT--IV + +Clean a salmon-trout, stuff with seasoned crumbs, and put into +a fish-kettle with equal parts of white wine and stock or water +to cover. Add a carrot, an onion, a bay-leaf, and two or three +beans of garlic. Cook the fish slowly, drain, and reduce the liquid +by rapid boiling to one pint. Thicken with butter and flour, pour +over the fish, and serve. + +BAKED SALMON-TROUT--I + +Clean a salmon-trout, stuff it with seasoned crumbs, and sew up. +Put into a fish-kettle with a quart of white wine, half a cupful +of butter, a chopped onion, two tablespoonfuls of chopped parsley, +a can of button mushrooms, and salt, pepper, and grated nutmeg +to season. Cover and cook in a moderate oven for an hour. Take up +[Page 309] +carefully, skin the fish, cover with crumbs, dot with butter, and +brown in the oven. Reduce the gravy by rapid boiling, thicken with +butter and flour cooked together, and serve in a gravy-boat. + +BAKED SALMON-TROUT--II + +Prepare and clean the fish and put into a buttered baking-pan with +enough water to keep from burning. Bake slowly, basting as required +with melted butter and hot water. Cook together one tablespoonful +each of butter and flour, add a cupful of cream, and half a cupful +of boiling water in which a bit of soda has been dissolved. Cook +until thick, stirring constantly, and add two tablespoonfuls of +melted butter and a teaspoonful of minced parsley. Pour the sauce +around the fish and serve. + +BAKED SALMON-TROUT--III + +Have a large salmon-trout cleaned and larded. Put into a buttered +baking-pan, rub the fish with salt and pepper, and pour over a +wineglassful of Madeira. Cover with buttered paper and bake, basting +every ten or fifteen minutes with the liquid. Serve with any preferred +sauce. + +[Page 310] +SALMON-TROUT À LA GENOISE + +Prepare and clean a salmon-trout, remove the backbone, stuff with +seasoned crumbs, and put into a buttered pan with half a cupful of +Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion, +and salt, pepper, and sweet herbs to season. Cover with a buttered +paper and cook slowly, basting often. Take up the fish, strain +the liquid, and add enough stock to make the required quantity of +sauce. Thicken with flour cooked in butter, add two tablespoonfuls +of butter, and lemon-juice and anchovy essence to season. Serve +the sauce separately, + +SALMON-TROUT À LA HOLLANDAISE + +Prepare and clean the salmon-trout and cook in salted and acidulated +water, seasoning with salt, pepper, and parsley. Drain, and serve +with a Hollandaise Sauce to which chopped cooked oysters have been +added. + +SALMON-TROUT À LA MAÎTRE D'HÔTEL + +Prepare and clean a salmon-trout, split and broil, basting with +oil if required. Serve with Maître d'Hôtel Sauce. + +SALMON-TROUT À LA RICHELIEU + +Put a cleaned salmon-trout into a baking-dish, +[Page 311] +with two tablespoonfuls of butter, salt, pepper, and grated nutmeg +to season, and enough white wine to keep from burning. Cover with +a buttered paper and bake, basting frequently with the liquid. +Drain the fish and add enough white stock or oyster liquid to make +the required quantity of sauce. Thicken with flour cooked in butter. +Take from the fire, add the yolks of four eggs beaten with the +juice of a lemon, reheat, pour over the fish, and serve. + +PICKLED SALMON-TROUT + +Clean the fish thoroughly and cut into strips. Cover the bottom +of a baking-dish with sliced onion, sprinkle with salt and pepper, +cover with pieces of fish, add more onions, and cover with cold +water, made very acid with good vinegar. Add a few cloves, a bit +of ginger root, and a pinch of allspice. Bake slowly until the +fish is tender and serve cold. + +SALMON-TROUT WITH SHRIMP SAUCE + +Prepare and clean a salmon-trout and cook in salted and acidulated +water to cover, adding a bunch of parsley. Drain and serve with +Shrimp Sauce. + + + + +[Page 313] +TWENTY WAYS TO COOK SARDINES. + +BROILED SARDINES--I + +Broil a dozen large sardines on a double broiler. Lay on fingers +of toast, garnish with lemon, and serve with Maître d'Hôtel Sauce. + +BROILED SARDINES--II + +Drain the fish and broil quickly on a double-broiler. Serve on toast +and garnish with lemon and parsley. + +BROILED SARDINES--III + +Drain large sardines, broil, lay on fingers of hot buttered toast, +sprinkle with grated Parmesan cheese, and brown in the oven. + +BROILED SARDINES ON TOAST + +Drain large sardines, skin carefully, broil on a double-broiler, +arrange on fingers of hot buttered toast, and pour over a tablespoonful +of melted butter and a cupful of canned tomatoes. Boil slowly until +[Page 314] +tender, take up carefully, rub the sauce through a coarse sieve, +bring to the boil, and add a cupful of cream beaten smooth with a +tablespoonful of flour. Cook until thick, stirring constantly; take +from the fire, add a teaspoonful of minced parsley, pour over the +fish, and serve. + +BAKED SARDINES--I + +Skin a dozen sardines and heat in the oven. Drain the oil from +them, bring to the boil, add one cupful of water, a teaspoonful +of Worcestershire Sauce, and salt and pepper to season. Take from +the fire, add the yolk of an egg beaten with a teaspoonful each of +vinegar and made mustard, bring to the boil, pour over the fish, +and serve with toasted crackers. + +BAKED SARDINES--II + +Drain the oil from large sardines, roll in cracker dust, season +with pepper and lemon-juice, and brown in the oven. Serve with +toasted crackers. + +BAKED SARDINES--III + +Drain and skin a dozen large sardines, put in the oven, and keep +warm. Bring the oil to a boil, add a teaspoonful of Worcestershire +[Page 315] +Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers +of buttered toast, pour over the fish, and serve. + +BAKED SARDINES--IV + +Marinate drained sardines in lemon-juice, then drain, sprinkle +with cracker crumbs, and put into a hot oven for ten minutes. Cook +together a heaping teaspoonful each of butter and flour, add one +cupful of tomato-juice, and cook until thick, stirring constantly. +Season with salt, pepper, grated onion, and sugar. Arrange the +sardines on toasted strips of brown bread, pour the sauce over, +and serve. + +FRIED SARDINES + +Drain large sardines, dip in egg and crumbs, fry, and serve on toast. + +CURRIED SARDINES--I + +Rub to a paste one tablespoonful of butter, one teaspoonful each of +French mustard and curry powder, using lemon-juice to make smooth. +Drain and skin large sardines, spread with the paste, broil, and +serve on toast with a border of broiled tomatoes. + +CURRIED SARDINES--II + +Mix together a teaspoonful each of sugar +[Page 316] +and curry powder, add a cupful of cream and the juice of half a +lemon, bring to the boiling point, add a dozen sardines, and heat +thoroughly. Serve on toast with fried apple and sliced fried onion. + +DEVILLED SARDINES + +Skin, split and bone a dozen sardines. Season with salt, pepper, +lemon-juice, and made mustard. Let stand for an hour in the seasoning. +Broil and serve on toast, garnishing with lemon and parsley. + +SARDINES À LA MAÎTRE D'HÔTEL + +Skin large sardines, arrange on fingers of buttered toast, and +heat in the oven. Add to one cupful of Cream Sauce a tablespoonful +of grated onion, a teaspoonful of minced parsley, salt and pepper +to season, and a tablespoonful of vinegar. Pour over the fish and +serve. + +SARDINES À LA PIEDMONT + +Skin a dozen sardines and put in the oven to heat. Put into a saucepan +the yolks of four eggs well beaten with one teaspoonful each of +malt vinegar, tarragon vinegar, and made mustard. Add a pinch of +salt, and a tablespoonful of butter. Stir until thick, +[Page 317] +but do not boil. Put the sardines on circles of fried or toasted +bread, pour the sauce over, and serve. + +STUFFED SARDINES + +Drain the oil from large sardines, skin and bone them, and stuff +with chopped mushrooms, fine herbs, and bread crumbs made smooth +with brown stock. Wrap in buttered paper, heat thoroughly in the +oven, unwrap carefully, and serve on a hot dish. + +SARDINE SALAD + +Drain a dozen large sardines, remove the skin and bone, and lay upon +a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped +fine, pour over a French dressing and serve with toasted crackers. + +SARDINES IN CRUSTS + +Scoop out the crumbs from stale French rolls and toast or fry in +deep fat. Cook together a tablespoonful each of butter and flour, add +a little boiling water, and cook until thick, stirring constantly. +Season with anchovy paste and Worcestershire Sauce, and add drained +and flaked sardines. Reheat, fill the shells, fit on the covers, +and serve with quarters of lemon. + +[Page 318] +SARDINE CANAPES + +Skin, bone, and mash sardines. Rub to a smooth paste, using melted +butter and lemon-juice, and seasoning with salt and Tabasco Sauce. +Toast small triangles of crustless bread, butter them, spread with +the sardine mixture, heat thoroughly in the oven, and serve piping +hot as a first course at dinner or luncheon. + +SARDINE IN EGG CUPS + +Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut +a thin slice off the bottom of each cup. Rub the yolks to a smooth +paste with olive-oil and add half a dozen sardines skinned, boned, +and mashed. Season with salt, pepper, mustard and lemon-juice, fill +the egg cups, and serve on lettuce leaves with French or Mayonnaise +dressing. + +SARDINE EGG CUPS À LA BEARNAISE + +Prepare according to directions given in the preceding recipe. +Heat in a double-boiler, or in the oven, being careful to keep dry. +Pour over a Bearnaise Sauce and serve hot. + +SARDINES À LA CAMBRIDGE + +Boil and chop a peck of spinach. Add one +[Page 319] +cupful of fresh bread crumbs and four tablespoonfuls of melted +butter. Mix thoroughly and add a dozen skinned and boned sardines +pounded to a paste. Heat thoroughly, adding stock or water if needed. +Put on a platter, shape into a mound, lay sardines on top and garnish +with sliced hard-boiled eggs and lemon. + +SARDINE RAREBIT + +Toast strips of bread, lay a broiled sardine on each, and keep +warm. Melt one tablespoonful of butter, add two tablespoonfuls +of grated cheese, and gradually, as the cheese melts, the yolk of +an egg beaten smooth with one fourth of a cupful of cream. When +smooth and thick, season with salt and Tabasco Sauce; pour over +the sardines and serve. Garnish with lemon and parsley. + + + + +[Page 321] +NINETY-FIVE WAYS TO COOK SHAD + +BROILED SHAD--I + +Prepare and clean the fish, split, and remove the backbone. Season +with salt and pepper, dip in oil, broil carefully, and serve with +Maître d'Hôtel Sauce. + +BROILED SHAD--II + +Marinate the prepared fish for an hour in olive-oil, seasoned with +salt, pepper, minced onion, and parsley. Drain and broil, basting +with the oil as required. Serve with Maître d'Hôtel Sauce. The +onion and parsley may be omitted from the seasoning. + +BROILED SHAD--III + +Clean the shad, split, remove the backbone and marinate for an +hour in oil and lemon-juice, seasoning with salt and pepper. Drain, +sprinkle with crumbs, and broil carefully. Serve with Fine Herbs +Sauce. + +[Page 322] +BROILED SHAD--IV + +Prepare, clean, and split the fish. Put on a platter skin side down +and sprinkle with sugar, pepper, and salt. Let stand over night, +broil, and serve with melted butter. + +BROILED SHAD--V + +Clean, split, season with salt and pepper, broil on a buttered gridiron, +and serve with plenty of melted butter. + +BROILED SALT SHAD + +Soak for twelve hours in tepid water, drain and put into ice-cold +water for half an hour. Drain, wipe dry, sprinkle with pepper, +and broil on a buttered gridiron, skin side up. Serve with plenty +of melted butter. + +FRIED SHAD--I + +Prepare and clean the fish and cut into suitable pieces for serving. +Roll in seasoned flour and sauté in hot fat. Serve with any preferred +sauce. + +FRIED SHAD--II + +Clean, split, and take out the backbone, cut into strips, season +to taste, and fry in hot lard until brown. Serve with any preferred +sauce. + +[Page 323] +BONED FRIED SHAD + +Remove the head and tail, then take out the back and side bones. +Cut into convenient pieces for serving, season with salt and pepper, +dip in egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. + +SHAD CUTLETS + +Cut the cleaned fish into convenient pieces for serving, dip into +egg and crumbs and fry in fat to cover. Serve on a bed of spinach +and garnish with hard-boiled eggs. + +BOILED SHAD + +Boil the fish in salted and acidulated water or in court-bouillon. +Drain carefully, garnish with lemon and parsley and serve with +Maître d'Hôtel or Hollandaise Sauce. + +BOILED SHAD WITH EGG SAUCE + +Sew the cleaned fish in mosquito netting, and boil slowly in salted +and acidulated water. Drain, remove the netting, and serve with +Egg Sauce. + +BOILED ROE SHAD + +Clean the fish and do not break the roe. Sprinkle with salt and +pepper, wrap in separate squares of mosquito netting, tie firmly and +[Page 324] +put into a fish-kettle, side by side. Cover with salted water and +simmer until done. Drain, remove the cloth carefully, and serve with +Egg or Hollandaise Sauce. + +BOILED SHAD WITH HOLLANDAISE SAUCE + +Cook the prepared fish slowly in salted and acidulated water, drain, +and serve with Hollandaise Sauce. + +SHAD IN COURT-BOUILLON + +Put the prepared and cleaned fish on a perforated sheet in a +fish-kettle. Add two tablespoonfuls of butter, two sliced onions, +and salt, pepper, mace, and parsley to season. Add enough Claret +to cover and simmer slowly until done. Drain, strain the liquid +and thicken with flour cooked in butter. Take from the fire, add +two tablespoonfuls of butter, the juice of half a lemon, and red +pepper to season. Pour over the fish and serve. + +COLD BOILED SHAD + +Boil a cleaned shad in salted and acidulated water or in court-bouillon. +Serve very cold with Tartar Sauce. + +[Page 325] +BOILED SHAD À LA VIRGINIA + +Chop together an onion, a carrot, and a stalk of celery. Fry in +butter. Cover a prepared shad with boiling salted and acidulated +water, and add the cooked vegetables to it. Add also two tablespoonfuls +of white wine, a blade of mace, half a dozen peppercorns, two cloves, +and a bay-leaf. Simmer slowly until the fish is done, drain, and +serve with a Drawn-Butter Sauce, using the strained cooking liquor +for liquid. + +BOILED SALT SHAD + +Soak the fish all day in warm water, changing the water frequently, +wipe off the salt, and plunge into ice-water for an hour. Put into +a fish-kettle with boiling water to cover, and simmer until done. +Season with pepper and serve with plenty of melted butter. + +BAKED SHAD--I + +Bake a shad in a buttered baking-pan, adding enough boiling water +to keep from burning. Baste while baking with melted butter and +lemon-juice, seasoning with pepper and salt. Cook together a +tablespoonful each of butter and flour until brown. Add slowly a +cupful of stock and cook until thick, stirring constantly. Take +[Page 326] +from the fire and add the yolks of two eggs beaten with the juice +of half a lemon. Pour over the fish and serve. + +BAKED SHAD--II + +Clean a large fish and stuff with seasoned crumbs mixed with minced +parsley, adding enough melted butter to make a smooth paste. Score +one side of the fish deeply and lay a small strip of salt pork in +each gash. Put the fish in a buttered baking-dish, sprinkle with +salt, pepper, and flour, and add enough boiling water to keep from +burning. Baste as required with the drippings, adding more boiling +water if necessary. Serve with Hollandaise Sauce or Drawn-Butter +Sauce to which the mashed roe has been added. + +BAKED SHAD--III + +Stuff a fish with seasoned crumbs made smooth with melted butter. +Season the fish with salt and pepper and cover with thin slices of +breakfast bacon. Bake until well done, basting with melted butter +and hot water. Add a teaspoonful each of lemon-juice and anchovy +essence to the gravy remaining in the pan and thicken with flour +browned in butter. Serve the sauce separately. + +[Page 327] +BAKED SHAD--IV + +Stuff a large fish with seasoned crumbs, adding chopped onion and +melted butter to taste. Sew up the fish and put into a buttered +baking-pan with a cupful of salted boiling water and two tablespoonfuls +of butter. Dredge with flour, and bake, basting with the drippings. Take +up the fish carefully and thicken the gravy with two tablespoonfuls of +flour browned in butter and made smooth with a little cold water. Add +a cupful of stock or water, the juice of a lemon, and Worcestershire +Sauce and kitchen bouquet to season. Strain through a sieve and +serve with the fish. + +BAKED SHAD--V + +Stuff the cleaned fish with seasoned crumbs made very rich with +melted butter. Wrap in a large sheet of buttered paper, fastening +it securely, and bake in a moderate oven. Remove the paper carefully +and serve with any preferred sauce. + +BAKED SHAD--VI + +Leave the head on. Make a stuffing of bread-crumbs, cold ham or +bacon minced fine, sweet marjoram, pepper, salt, mace or ground +cloves and a raw egg, or two if necessary, to bind. Put the fish +[Page 328] +into a deep buttered baking-pan fastening its tail in its mouth; +put into the pan enough water to cover, add half a cupful of Port +or Claret, and a tablespoonful of butter rolled in flour. Baste +frequently with the gravy and bake until done. Pour the gravy over +and serve. + +BAKED SHAD--VII + +Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk +of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful +of chopped onion, a teaspoonful of lemon-juice and salt, pepper, +Worcestershire and powdered cloves to season. Stuff and sew up a +prepared shad, lay on a buttered baking-pan, cover with slices +of salt pork, dredge with flour, season with salt and pepper and +bake, basting with hot water and melted butter as required. Serve +with Hollandaise Sauce. + +BAKED SHAD--VIII + +Clean a shad and stuff with seasoned crumbs mixed with beaten eggs. +Cover a buttered baking-dish with sliced raw potatoes, lay the +shad upon it, add enough stock or water to keep from burning and +bake. Serve with any preferred sauce. + +[Page 329] +BAKED SHAD--IX + +Stuff the fish with cracker crumbs, mixed with minced parsley, +capers, and lemon-juice, seasoning with salt and pepper, and adding +enough melted butter to make a smooth paste. Put the fish in a +buttered baking-pan, rub with butter, dredge with flour, and add +enough boiling water to keep from burning. Baste every ten minutes +with the gravy in the pan and melted butter, dredging lightly after +each basting with seasoned flour. Serve with Brown Sauce. + +BAKED SHAD--X + +Trim and clean a small shad, put it into a buttered baking-dish, +seasoning with salt, pepper, minced onion and half a cupful of +white wine. Add water or stock, if necessary, to keep from burning. +Cover with buttered paper and bake for half an hour. Prepare a +cupful of Allemande Sauce and add to it the liquid drained from +the fish and a little chopped cooked spinach. Strain over the fish +and serve. + +SHAD BAKED IN MILK + +Clean a large roe shad, saving the roe and removing the back-bone. +Soak stale bread in cold water and squeeze dry. Chop a large onion +[Page 330] +fine and fry in butter. Add the bread, and salt, pepper, parsley, and +sage to season. Cook thoroughly, take from the fire and add the yolks +of two eggs well beaten. Stuff the fish, sew up, rub with salt and +put in a buttered baking-pan with thin slices of salt pork or bacon +to cover the top. Fill the pan with sweet milk, leaving only the pork +exposed. Bake slowly, basting often. Take up the fish carefully, +strain the liquor, thicken with butter and flour, and serve separately. +Fry the roe in butter, cut in slices, and garnish the fish with it. + +BAKED SHAD À LA VIRGINIA + +Clean the fish and stuff with seasoned crumbs made very rich with +melted butter. Put in a baking-pan with enough boiling water to +keep it from burning, and bake until done, basting with melted +butter and the liquid in the pan. Take up the fish carefully and +keep warm. Thicken the gravy with a tablespoonful of flour browned +in butter, and mix smooth with cold water. Season with catsup, +lemon-juice, Sherry or Madeira. Serve the sauce separately. + +BAKED SHAD À LA CAROLINA + +Clean a large roe shad, leaving the head on, +[Page 331] +take out the backbone and stuff with the boiled roe chopped, six +chopped hard-boiled eggs, half a cupful of bread-crumbs, a chopped +onion, a tablespoonful of butter, and salt, pepper, and minced +parsley to season. Stuff the fish, sew up and put in a buttered +baking-pan, adding enough hot water to keep from burning, three or +four slices of bacon, and salt and pepper to season. Baste often +and serve with Tartar Sauce. + +BAKED SHAD WITH FINE HERBS + +Sprinkle a buttered baking-dish with chopped onion and parsley, +lay the prepared fish upon it and sprinkle with onion and parsley, +seasoning with salt, pepper, and dots of butter. Add half a cupful +of white wine and a cupful of white stock. Cover with a buttered +paper and bake in a moderate oven. Take up the fish carefully and +thicken the gravy with flour cooked in butter. Pour the sauce over +the fish, sprinkle with crumbs, dot with butter, and brown in the +oven. Squeeze the juice of a lemon over and serve. + +BAKED SHAD STUFFED WITH OYSTERS + +Rub a large cleaned fish with salt inside and out. Stuff with oysters +and seasoned crumbs made very rich with melted butter, and bake, +[Page 332] +basting with melted butter and hot water. Thicken the gravy with flour +browned in butter, adding a little hot water or stock if necessary, +season with lemon-juice and catsup and serve the sauce separately. + +STUFFED SHAD--I + +Make a stuffing of two cupfuls of bread-crumbs, half a cupful of +tomatoes, an onion chopped fine, half a cupful of melted butter, +and salt and pepper to season. Stuff the fish, sew up, rub with +butter, season with salt and pepper, dredge with flour, and bake +for an hour, basting often with melted butter and hot water. Serve +with Tomato Sauce. + +STUFFED SHAD--II + +Season a cupful of cracker crumbs with grated onion, minced capers +and parsley, add a heaping tablespoonful of butter, and salt and +pepper to season. Or, fry a small chopped onion in butter, add a +cupful of crumbs, season with salt, pepper and lemon-juice, take +from the fire and add the yolk of an egg beaten smooth with a little +milk. Stuff the cleaned shad and sew up. Cover the bottom of a +baking-dish with thin slices of salt pork, lay the fish upon it, +cover with more pork, add enough boiling water to keep from burning, +[Page 333] +and bake, basting frequently. For the sauce, melt half a cupful +of butter and add to it the juice of half a lemon and three +tablespoonfuls of Claret. Serve the sauce separately. + +STUFFED SHAD--III + +Prepare a shad as for boiling and stuff with seasoned crumbs, adding +the beaten yolk of an egg to bind. Fill the fish and sew up; put +into a baking-pan enough water or stock to keep from burning and +two tablespoonfuls of butter. Bake carefully, basting as required. +Take up the fish and add to the liquid enough stock to make the +required quantity of sauce. Thicken with flour browned in butter, +season with lemon-juice, catsup, and Sherry or Madeira. Pour around +the fish and serve. + +ROASTED SHAD + +Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning +with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled +paper, fastening securely, and bake carefully. Take up the fish +and serve with Ravigote Sauce. + +[Page 334] +TOASTED SHAD + +Put into a baking-pan a tablespoonful of butter and lay a cleaned +and split shad upon it, skin-side up. Place it under a gas flame +until the skin is puffed and blistered. Turn out on a hot platter; +season with salt and pepper, dot with butter, and serve garnished +with lemon and parsley. + +PLANKED SHAD--I + +Prepare the fish as for boiling, butter the plank, and tack the +fish upon it, skin-side down. Season the fish with salt, pepper, +and butter and bake in the oven. Serve on the plank. + +PLANKED SHAD--II + +Split the shad as for broiling and tack it on a buttered fish plank, +skin-side down. Rub with melted butter and cook under a gas flame or +in the oven. Season with salt, pepper, and melted butter, surround +with a border of mashed potatoes, garnish with lemon and parsley +and serve on the plank. + +PLANKED SHAD--III + +Tack the split fish on a buttered board, flesh-side up. Put into +the oven and bake until brown, basting with melted butter seasoned +[Page 335] +with walnut catsup. Serve with a garnish of pickled walnuts. + +PLANKED SHAD--IV + +Tack a large split shad skin-side down on a buttered plank. Spread +with butter, season with salt and pepper, and pour over a tablespoonful +of walnut catsup or white wine. Cook under a gas flame, sprinkle +with minced parsley, and serve with any preferred sauce. + +PANNED SHAD + +Split the fish down the back, remove the backbone, and put into +a buttered baking-pan, flesh-side up. Rub with butter, sprinkle +with salt and pepper, and bake in the oven. Garnish with lemon +and parsley and serve with any preferred sauce. + +STEWED SHAD + +Prepare and clean a small shad and soak it for two or three hours +in a marinade of oil and lemon-juice seasoned with onion and parsley. +Put it in a buttered stewpan with half a wineglassful of white wine, +three tablespoonfuls of mushroom liquor, four sprigs of parsley, +a sprig of celery, a bay-leaf, a sprig of thyme, and two cloves. Add +[Page 336] +two handfuls of picked and washed sorrel or spinach, chopped fine. +Season with salt and pepper and simmer slowly for two hours. Take up +the fish, thicken the gravy with butter and flour cooked together, +pour over the fish and serve. + +PICKLED SHAD--I + +Boil a shad in salted water to cover, drain and cool. Add to the +water in which it was boiled half as much vinegar and a red pepper +pod, whole cloves, allspice, and mace to season. Boil for an hour. +Cut the fish into large pieces, put into an earthen jar and pour +the boiling spiced liquid over the fish. Cover and let stand for +two days before using. + +PICKLED SHAD--II + +Cut a large shad into pieces, put a layer in the bottom of an earthen +crock, sprinkle with salt, and add a few whole cloves, allspice, +peppers, and bay-leaves. Cover with fish, add more spices, and pour +on strong vinegar to cover. Cover the dish, bake for four hours +in a moderate oven, and let stand for three or four days before +using. Serve cold. + +CREAMED SHAD + +Cook together a tablespoonful each of butter +[Page 337] +and flour, add two cupfuls of milk and cook until thick, stirring +constantly. Add a teaspoonful of grated onion, take from the fire +and add the beaten yolks of two eggs, and salt, pepper, and minced +parsley to season. Add two cupfuls of cold cooked shad flaked fine, +put into a buttered baking-dish, sprinkle with crumbs and brown +in the oven. + +SHAD VERT-PRÉ + +Prepare and clean a small shad and put into a buttered baking-dish +with salt and pepper to season, two finely chopped shallots and +half a wineglassful of white wine. Cover with buttered paper and +bake in a moderate oven. Take up the fish, add the juice to a cupful +of Allemande Sauce and tint green with minced parsley and spinach +juice. Pour over the fish and serve. + +BROILED SHAD ROE--I + +Soak two shad roes for twenty minutes in seasoned olive-oil, drain +and broil. Serve with Maître d'Hôtel Sauce. + +BROILED SHAD ROE--II + +Wash and dry the roe and broil on a well-greased broiler, rubbing +with butter while broiling. Serve with Maître d'Hôtel Sauce. + +[Page 338] +BROILED SHAD ROE--III + +Parboil a large shad roe, drain, rub with melted butter, and broil. +Serve with Maître d'Hôtel Sauce. + +BROILED SHAD ROE--IV + +Parboil the roe for ten minutes in salted water, drain, and plunge +into ice-water for ten minutes. Wipe dry and put on ice for half an +hour. Rub with oil and lemon-juice, broil, and serve with Maître +d'Hôtel Sauce. + +BROILED SHAD ROE--V + +Wash a shad's roe in cold water, wipe it dry, rub with butter, and +broil. Garnish with lemon and parsley. + +BROILED SHAD ROE WITH BACON + +Marinate the roe in seasoned oil, broil carefully, surround with +slices of broiled bacon, and serve with Maître d'Hôtel Sauce. + +FRIED SHAD ROE--I + +Sauté in hot lard, turning carefully. Garnish with lemon and parsley. + +[Page 339] +FRIED SHAD ROE--II + +Season the roes with salt and pepper, dredge with flour, dip in +beaten egg, then in crumbs, and fry in fat to cover. Drain, and +serve with Tomato Sauce. + +FRIED SHAD ROE--III + +Parboil the roe in salted water, drain, plunge into cold water, +and let stand for ten minutes. Drain, wipe dry, cut in half-inch +slices, dip in seasoned lemon-juice, then in beaten egg, then in +crumbs, and fry in fat to cover. + +FRIED SHAD ROE--IV + +Parboil the roe, drain, and cool. Dredge with seasoned flour and +sauté in butter. + +FRIED SHAD ROE--V + +Parboil the roe for ten minutes in salted and acidulated water. +Drain, plunge into cold water, and cool. Drain, dip in beaten egg, +then in seasoned crumbs, and fry brown in deep fat. Serve with +any preferred sauce. + +FRIED SHAD ROE--VI + +Season the roe, dip it in corn-meal and sauté in butter or lard. +Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs +and sauté in butter or lard. + +[Page 340] +FRIED SHAD ROE--VII + +Parboil the shad roes in salted water to which a slice of lemon +and a sprig of parsley have been added. Cool in the liquid, drain, +wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown +in butter. Take up, strain the cooking liquid into the frying-pan, +add a teaspoonful each of Worcestershire and catsup, and bring to +the boil. Thicken with a tablespoonful of flour browned in butter +and made smooth with a little Sherry or Madeira. Bring to the boil, +pour over the roes and serve. + +SHAD ROE SAUTÉ + +Plunge a large shad roe into boiling water, then into cold water, +drain, and sauté until brown in butter. Add a tablespoonful of +butter to a cupful of cream, bring to the boil, season with salt +and pepper, pour over the fish and serve. + +BAKED SHAD ROE--I + +Butter a baking-dish and sprinkle thickly with chopped onion, parsley, +and mushrooms. Lay the roes upon it, sprinkle with more onion, +parsley, and mushrooms, season with salt and pepper and dot with +butter. Add half a cupful of white wine and one cupful of white stock. +[Page 341] +Bake carefully, basting as required. Drain, thicken the gravy with +flour cooked in butter, pour over the roes, sprinkle with crumbs, dot +with butter, and brown in the oven. Squeeze lemon-juice over and serve. + +BAKED SHAD ROE--II + +Boil the shad roe slowly until done. Drain and put into a buttered +baking-dish. Season with salt and pepper, spread with butter, and +dredge thickly with flour. Bake in a moderate oven, basting frequently +with melted butter and hot water. + +BAKED SHAD ROE--III + +Cover the roe from a large shad with boiling water and drain. Put +into a buttered baking-pan with two tablespoonfuls of butter, one +cupful of stock and salt and paprika to season. Bake slowly until +done, strain the liquid and thicken with the yolks of three eggs +beaten with one cupful of cream. Pour over the sauce, and serve +with thin slices of broiled bacon. + +BAKED SHAD ROE--IV + +Lay the roe in a buttered baking-pan, season, add a little milk, +and bake about fifteen minutes, basting often. Take up, sprinkle +[Page 342] +with lemon-juice, salt, cayenne, and minced parsley, and pour over +a Cream Sauce, to which the yolks of two well-beaten eggs have been +added. + +BAKED SHAD ROE--V + +Butter a baking-dish, put in two shad roes, season with salt and +pepper, and add half a cupful of white wine. Bake carefully, basting +as required. Chop an onion, two sprigs of parsley, and ten mushrooms. +Fry in butter, add the liquid drained from the fish, and thicken +with a little flour rubbed smooth in cold water. Spread the paste +upon the roe, cover with large fresh mushrooms, sprinkle with crumbs, +dot with butter, and brown in the oven. Serve immediately in the +same dish. + +BAKED SHAD ROE--VI + +Butter an earthen dish and sprinkle with chopped onion, parsley, +mushrooms, and bread-crumbs. Lay two skinned shad roes upon it, +cover with crumbs, mushrooms, minced onion, and parsley, and pour +over one cupful of white stock mixed with a tablespoonful of Sherry. +Bake for half an hour, drain off the sauce, strain it and thicken +with flour and butter, cooked together. Pour over the fish, cover +[Page 343] +with crumbs, dot with butter, sprinkle with lemon-juice, and brown +in the oven. + +SHAD ROE BAKED WITH BACON + +Cover the bottom of a baking-pan with thin slices of bacon, lay +the shad roes upon it, cover with bacon, and bake in a very hot +oven. Squeeze lemon-juice over and serve with bacon as a garnish. + +SHAD ROE BAKED IN TOMATO SAUCE + +Boil the roe, drain, cool, and skin. Cook together for ten minutes +one cupful of canned tomatoes, one cupful of stock or water, a +slice of onion, and salt and pepper to season. Cook together two +tablespoonfuls of butter and one of flour, add the tomato, and +cook until thick, stirring constantly. Rub the sauce through a +strainer. Put the roe on a buttered baking-dish, season with salt +and pepper, cover with the sauce and bake. Serve in the dish in +which it was baked. + +SHAD ROE BAKED WITH CREAM SAUCE + +Brown two tablespoonfuls of flour in butter, add two cupfuls of +milk, and cook until thick, stirring constantly. Season with salt +[Page 344] +and pepper and continue according to directions given for Shad Roe +Baked in Tomato Sauce. + +ESCALLOPED SHAD ROE--I + +Boil the roes in salted and acidulated water, drain, and flake +with a fork. Spread a layer of the roe in a shallow buttered +baking-dish, sprinkle with chopped hard-boiled eggs, season with +minced parsley and lemon-juice, add a thin layer of Cream Sauce +and repeat. Cover with buttered crumbs and bake brown. + +ESCALLOPED SHAD ROE--II + +Prepare according to directions given above, sprinkling crumbs on +each layer of Cream Sauce, and adding grated cheese to the crumbs +on top. + +ESCALLOPED SHAD ROE--III + +Boil the roes in salted and acidulated water, plunge into cold +water, cool, drain, wipe dry, and mash. Add the chopped yolks of +three hard-boiled eggs to a cupful of well seasoned Drawn-Butter +Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle +with seasoned crumbs, add the roe mixture, cover with crumbs, dot +with butter, and brown in the oven. + +[Page 345] +ESCALLOPED SHAD ROE--IV + +Parboil in salted water the roes of two shad, drain, plunge into +ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add +the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful +of anchovy paste and the juice of half a lemon. Add also one cupful +of bread-crumbs, salt, cayenne, and minced parsley to season, and +one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle +with crumbs, fill with the mixture, cover with crumbs, dot with +butter, and brown in the oven. + +SHAD ROE CROQUETTES--I + +Boil the roe for fifteen minutes in salted water, drain, and mash. +Cook together two tablespoonfuls each of butter and corn-starch, add +two cupfuls of hot cream, and cook until thick, stirring constantly. +Take from the fire, add the mashed roe, and salt, cayenne, grated +nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip +in egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. + +SHAD ROE CROQUETTES--II + +Simmer shad roes in salted boiling water for +[Page 346] +fifteen minutes, drain, and plunge into cold water. When cold, +drain, dry, cut into slices two inches thick, season with salt, +pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep +fat, and serve with Tartar Sauce. + +SHAD ROE CROQUETTES--III + +Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful +of butter and two of flour, and add one-half cupful of cream and +one-half cupful of stock. Cook until thick, stirring constantly. +Take from the fire, add the yolks of two well-beaten eggs, and +the mashed roe, and cool. Season with salt, pepper, lemon-juice, +and minced parsley, shape into croquettes, dip in egg and crumbs, +and fry in deep fat. Serve with Hollandaise Sauce. + +SHAD ROE CROQUETTES--IV + +Parboil two shad roes, drain, cool, skin, and mash. Cook together +one tablespoonful of butter and two of flour, add one cupful of +boiling cream or milk, and cook until thick, stirring constantly. +Take from the fire, add the beaten yolks of two eggs, and minced +parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne +to taste. Reheat, stir until thick, add the mashed shad roe, mix +thoroughly, and cool. Shape into croquettes, dip in egg and crumbs, +[Page 347] +fry in deep fat, and serve with Tartar Sauce. + +SHAD ROE CROQUETTES--V + +Cook the roe in boiling salted and acidulated water for fifteen +minutes, drain, and mash. Beat together one-fourth cupful each +of corn-starch and butter, add one and one half cupfuls of hot +cream, and cook for ten minutes, stirring constantly. Take from +the fire, add the juice of half a lemon, a grating of nutmeg, salt +and paprika to season, the mashed roe, and a few chopped mushrooms +fried. Cool, shape into croquettes, dip in egg and crumbs, and +fry in deep fat. Serve with any preferred sauce. + +SHAD ROE CROQUETTES--VI + +Simmer two shad roes in salted boiling water for fifteen minutes. +Take from the fire, drain, skin, and mash. Cook together one +tablespoonful of butter and two of flour, add gradually one cupful +of boiling cream, and cook until thick, stirring constantly. Take +from the fire, add the yolks of two eggs, the mashed roe, one +tablespoonful each of lemon-juice and minced parsley, and salt, +pepper, cayenne, and grated nutmeg to season. Cool, shape into +[Page 348] +croquettes, dip in egg and crumbs, and put into the ice-box for an +hour. Fry in deep fat and serve with Tartar Sauce. + +SHAD ROE CROQUETTES--VII + +Boil the roe of a large shad until done, drain, mash, and mix with +half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of +melted butter, and salt and paprika to season. Shape into small +flat cakes and sauté in melted butter, or dip in egg and crumbs +and fry in deep fat. Serve with any preferred sauce. + +SHAD ROE CROQUETTES--VIII + +Parboil the roes in salted and acidulated water, drain, and plunge +into ice-water to cool. Drain and flake with a fork. Cook together +two tablespoonfuls each of butter and flour, add a cupful of milk +and cook until thick, stirring constantly. Take from the fire, +season with salt and pepper, add the mashed roes and two eggs +well-beaten. Season with lemon-juice and anchovy paste, reheat, but +do not boil. Cool, shape into croquettes, dip in egg and cracker +crumbs and let stand for an hour before frying in deep fat. + +[Page 349] +SHAD ROE À LA BALTIMORE + +Put two or three roes into a well-buttered baking-dish, sprinkle +with salt and pepper, add a cupful and a half of stock, and two +tablespoonfuls of butter. Cover and cook in the oven for fifteen +minutes. Take up the roe and add slowly to the liquid the yolks +of three eggs beaten smooth with one cupful of cream. Cook over +hot water until thick, adding two tablespoonfuls of butter and +salt and pepper to season. Pour over the fish, garnish with broiled +bacon and serve. + +SHAD ROE À LA BROOKE + +Parboil two shad roes, drain, cool, and skin. Put into a saucepan, +cover with white wine, add a clove, a blade of mace, and salt to +season. Simmer for half an hour. Wash and drain two cupfuls of +scallops, put into a saucepan and cover with salted boiling water, +adding a bit of bay-leaf, four whole allspice, and two cloves. Cover +the dish and boil for half an hour. Cook together one tablespoonful +each of butter and flour, add a cupful of the water in which the +scallops were boiled, and cook until thick, stirring constantly. +Season with salt and pepper, add a teaspoonful of minced garlic, +and gradually three tablespoonfuls of butter in small bits. Take +[Page 350] +from the fire and add the yolks of three eggs well-beaten. Put the +roe into a serving-dish, cover with the scallops, and freshly grated +horseradish. Pour the sauce over, reheat, and serve. + +SHAD ROE À LA MAÎTRE D'HÔTEL + +Marinate the roes for an hour in oil and lemon-juice, seasoning +with salt and pepper. Drain, broil, and serve with a Maître d'Hôtel +Sauce to which chopped onion has been added. + +SHAD ROE À LA MARYLAND + +Put two or three roes in a well-buttered baking-pan, season with +salt and pepper, add half a cupful each of stock and Sherry, spread +the roe with butter, cover, and bake for fifteen minutes. Take +up carefully and thicken the liquid with the yolks of three eggs +beaten smooth with a cupful of cream. Take from the fire, add a +tablespoonful of butter, pour over the roe, garnish with fried +bacon, and serve. + +PANNED SHAD ROE + +Boil a shad roe for fifteen minutes in salted water, drain, and +break up with a fork. Melt two tablespoonfuls of butter, add the +[Page 351] +shad roe with the yolks of two hard-boiled eggs mashed fine, a +small cupful of bread-crumbs, and pepper, salt, and minced parsley +to season. Reheat and serve very hot. + +SHAD ROES EN BROCHETTE + +Parboil shad roes for fifteen minutes, drain, and plunge into cold +water. When cool, cut into small pieces and roll in flour. String +on slender skewers with alternate squares of bacon cut very thin +and broil over a clear fire or cook in the oven until the bacon +is crisp. The flour may be omitted. Serve with melted butter or +Maître d'Hôtel Sauce. + +SHAD ROE KROMESKIES + +Parboil a shad roe, drain, cool, skin, and cut into small pieces. +Season with salt and pepper, wrap a thin slice of bacon around +each piece, and fasten with a toothpick. Fry in deep fat and serve +with any preferred sauce. + +SHAD ROES WITH BROWN BUTTER SAUCE + +Boil the roes slowly in salted and acidulated water, drain, and +pour over half a cupful of butter melted and browned, and mixed +with a tablespoonful of vinegar. + +[Page 352] +SHAD ROE WITH MUSHROOMS + +Boil a shad roe, flake with a fork, and add an equal quantity of +fresh or canned mushrooms cut in small pieces. Cook together a +tablespoonful each of butter and flour and add half a cupful of +cream mixed with the beaten yolks of two eggs. Mix with the mushrooms +and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and +brown in the oven. + +CREAMED SHAD ROE WITH MUSHROOMS + +Parboil a shad roe, plunge into cold water, drain, cool, cut into +squares, and sauté in butter until brown. Season with salt and +pepper and add half a cupful of cooked mushrooms and one cupful of +boiling cream. Thicken with a teaspoonful of flour rubbed smooth +with a little cold cream, season with salt and red pepper, and +serve very hot. + +SHAD ROE WITH EGGS + +Boil a shad roe and flake fine with a fork. Beat three eggs, season +with salt and pepper, add the roe, and cook in a chafing-dish or +frying-pan with plenty of melted butter. + +[Page 353] +SHAD ROE WITH OYSTERS + +Fry the shad roe according to directions previously given and serve +with fried oysters and broiled bacon. + +SHAD ROE WITH BROWN SAUCE + +Soak a shad roe in water for half an hour, scald, drain, cool, and +cut in slices. Sauté in butter and drain, Cook a tablespoonful of +flour in the butter, add one cupful of stock, and cook until thick, +stirring constantly. Season with salt, paprika, Worcestershire, +and curry powder; pour over the fish and serve. + + + + +[Page 355] +SIXTEEN WAYS TO COOK SHEEPSHEAD + +BOILED SHEEPSHEAD + +Clean and salt the fish and soak in cold water for an hour. Drain, +wipe dry, and cut several deep gashes across both sides. Put the +fish on the drainer of the fish-kettle, pour the juice of a lemon +over it, and cover with equal parts of milk and water. Add salt +and pepper and minced parsley to season and simmer gently until +the fish is done. Drain carefully and serve the sauce separately, +thickening if desired. + +BOILED SHEEPSHEAD WITH OYSTER SAUCE + +Boil a prepared and cleaned fish in salted and acidulated water +with a bunch of parsley, a sliced onion, and some sweet herbs. +Drain, garnish with parsley, and serve with a Holandaise Sauce to +which cooked oysters have been added. + +[Page 356] +BROILED SHEEPSHEAD + +Prepare and clean a large sheepshead, score the sides deeply, and +broil, seasoning with salt and pepper, and basting with oil. Melt +half a cupful of butter and add to it the juice of a lemon and two +tablespoonfuls of anchovy essence. Pour over the fish and serve. + +FRIED FILLETS OF SHEEPSHEAD + +Prepare and clean the fish and cut in fillets. Dip into salted +milk, then in flour, then in beaten egg, then in seasoned crumbs, +and fry in deep fat. Serve with any preferred sauce. + +SHEEPSHEAD WITH CAPER SAUCE + +Boil according to directions previously given and serve with Caper +Sauce. + +SHEEPSHEAD WITH DRAWN BUTTER + +Clean a medium sized fish, rub with salt and pepper, steam for +an hour, take up carefully, garnish with parsley and lemon, and +serve with Drawn-Butter Sauce. + +SHEEPSHEAD WITH PARSLEY SAUCE + +Cook the prepared and cleaned fish in salted and acidulated water +to cover, drain, and serve with Parsley Sauce. + +[Page 357] +SHEEP SHEAD À LA BAHAMA + +Prepare and clean a large sheepshead and remove the fins. Score +deeply to the bone on both sides and put into a buttered fish-pan +with a chopped onion, a small bunch of parsley, four sliced tomatoes, +and four chopped chilli peppers. Add salt and pepper to season, +one cupful of Catawba wine, and enough white stock to cover. Cover +with a buttered paper and boil until done. Drain, strain the liquid +through a coarse sieve, and add enough stock to make the required +quantity of sauce. Thicken with flour cooked in butter, take from +the fire, add two tablespoonfuls of butter, a teaspoonful of minced +parsley, and the juice of half a lemon. Cover the fish with broiled +tomatoes, pour the sauce around, and serve. + +SHEEPSHEAD À LA BIRMINGHAM + +Prepare and clean a large sheepshead and put into a buttered fish-pan +with four tablespoonfuls of butter, a bunch of parsley, a shredded +green pepper, a chopped onion, six peeled and sliced tomatoes, +two cupfuls each of white wine and water, and salt and paprika +to season. Simmer until the fish is done, drain, and keep warm. +Strain the liquid and thicken with flour browned in butter. Pour +[Page 358] +over the fish and serve with rice and baked green peppers. + +SHEEPSHEAD À LA CAROLINE + +Clean a sheepshead, cut off the fins and score to the bone on each +side. Put into a buttered baking-pan with two tablespoonfuls of +butter, a bunch of parsley, a small chopped onion, a shredded green +pepper, and salt and pepper to season. Add one cupful of white +wine and two cupfuls of water or white stock. Cover with buttered +paper and bake in a moderate oven, basting often with the liquid. +Take up the fish, strain the liquid, thicken with flour cooked +in butter, take from the fire, add two tablespoonfuls of butter, +the juice of a lemon and a teaspoonful of minced parsley. Pour +over the fish and serve. + +SHEEPSHEAD À LA CRÉOLE + +Chop together an onion, a green pepper, a tomato, four mushrooms, +a clove of garlic and a bunch of sweet herbs. Fry in olive-oil, +add a tablespoonful of flour and cook until the flour is brown. Add +one cupful of beef stock and cook until thick, stirring constantly. +Put six slices of sheepshead into a buttered baking-pan, spread +with the sauce, and bake slowly for an hour. + +[Page 359] +SHEEPSHEAD À LA HOLLANDAISE + +Prepare and clean a sheepshead, cover with salted and acidulated +water, and simmer until done. Drain and serve with Hollandaise +Sauce. + +SHEEP SHEAD À L'INDIENNE + +Cook a large sheepshead in a fish-boiler with two cupfuls each of +water and white wine, two tablespoonfuls of butter, two chopped +onions, a chopped green pepper, a bunch of parsley, and salt, pepper, +and sweet herbs to season. Cover with buttered paper, boil until +done and drain. Cook three tablespoonfuls of butter with two +tablespoonfuls each of flour and curry powder, add the liquid drained +from the fish, and enough stock to make the required quantity of +sauce. Cook until thick, stirring constantly, and skim off the +fat. Add two tablespoonfuls each of butter and chutney sauce, take +from the fire, add the juice of a lemon, pour over the fish, and +serve with plain boiled rice. + +SHEEPSHEAD À LA LOUISIANNE + +Prepare and clean a large sheepshead and put into a buttered baking-dish +with two sliced onions, a chopped green pepper, a cupful of stewed and +[Page 360] +strained tomatoes, two cupfuls of white wine, a bunch of parsley, a +tablespoonful of butter, and salt and white pepper to season. Cover +with buttered paper and bake for forty minutes, basting as necessary. +When done, drain the fish and keep it warm. Strain the liquid and add +enough brown stock to make the required quantity of sauce. Thicken +with flour browned in butter, add the juice of a lemon and a little +minced parsley. Pour over the fish and serve with a border of plain +boiled rice. + +SHEEPSHEAD À LA MAJESTIC + +Butter a baking-pan and line it with sliced onions and tomatoes, +sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned +sheepshead weighing three pounds. Sprinkle with salt, pepper, and +flour, and add enough stock and white wine to keep from burning. +Baste as required and serve with the onions and tomatoes around +the platter. + +SHEEPSHEAD À LA MOBILE + +Prepare and clean a large fish and cut it into thin slices. Put +into a buttered saucepan with half a dozen sliced tomatoes, two +sliced onions, a bunch of parsley, two bruised beans of garlic, and +[Page 361] +salt, paprika, and sweet herbs to season. Add equal parts of Claret +and white stock to cover. Cover with buttered paper, bring to the +boil, and simmer for forty minutes. Drain, strain the sauce, thicken +with flour browned in butter, take from the fire, add a tablespoonful +of butter and the juice of a lemon, pour over the fish and serve. + + + + +[Page 363] +NINE WAYS TO COOK SKATE + +FRIED SKATE + +Prepare and clean the fish and cut into suitable pieces for serving. +Dip in flour, then in egg, then in crumbs, and fry in deep fat. +Serve with any preferred sauce. + +BOILED SKATE + +Prepare and clean a small skate and cut into convenient pieces +for serving. Put into a kettle an onion and a carrot sliced, a +bunch of parsley, a sprig of thyme, two bay-leaves, a tablespoonful +each of salt and pepper-corns, and half a cupful of vinegar. Put +the fish on this, add cold water to cover, and boil slowly for +forty-five minutes. Drain and serve with any preferred sauce. + +BOILED SKATE WITH BLACK BUTTER + +Boil the skate until tender in salted and acidulated water to cover, +with onion, thyme, parsley, bay-leaves, and pepper to season. Drain +the fish and pour over half a cupful of browned butter to which a +[Page 364] +tablespoonful of vinegar has been added. + +BOILED SKATE WITH CAPER SAUCE + +Cook the fish in salted and acidulated water to cover, adding a +sliced onion, two bay-leaves, and a bunch of parsley to the water, +with salt and pepper to season. Drain, place on a hot dish, and +serve with Caper Sauce. + +BOILED SKATE WITH OYSTER SAUCE + +Boil the fish in salted and acidulated water to cover, drain, and +serve with Oyster Sauce. + +BAKED SKATE + +Skin the fish and cut into suitable pieces for serving. Put into +a buttered saucepan with the juice of half a lemon and a bunch of +sweet herbs. Sprinkle with salt and pepper, dredge with flour, and +pour in two cupfuls of milk. When nearly tender, drain, brown in +the oven, thicken the sauce with butter and flour cooked together, +pour around the fish and serve. + +SKATE WITH FINE HERBS + +Butter a baking-dish and put into it pieces of prepared skate. +Sprinkle with chopped mushrooms, onion, and parsley, season with +[Page 365] +salt and pepper, add two wineglassfuls of Sherry and half a cupful +of stock. Sprinkle with crumbs and bake. Take up the fish carefully +and add to the liquid enough brown stock to make the required quantity +of sauce. Thicken with butter and flour cooked together, add a +tablespoonful of butter, a teaspoonful of anchovy essence, and the +juice of half a lemon. Pour around the fish and serve. + +SKATE À L'ITALIENNE + +Put the prepared fish into a buttered saucepan with a bean of garlic, +one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three +cloves, and salt and pepper to season. Sprinkle with flour, cover +the fish with milk, and simmer gently until done, then drain. Put +into a serving-dish, sprinkle with grated cheese, and garnish with +boiled button onions and triangles of fried bread. Strain the sauce +over and serve. + +SKATE À LA ROYALE + +Parboil small pieces of skate, drain, cool, and marinate in oil +and vinegar, seasoning with salt and pepper. Drain, dip in batter, +and fry. Serve with any preferred sauce. + + + + +[Page 367] +THIRTY-FIVE WAYS TO COOK SMELTS + +BROILED SMELTS--I + +Dip prepared smelts in lemon-juice and seasoned melted butter, +then in flour; broil in a double-broiler, and serve with Remoulade +Sauce. + +BROILED SMELTS--II + +Draw and clean large smelts, dip in oil, season with salt and pepper, +and broil on a double-broiler. Serve with Maître d'Hôtel Sauce. + +BROILED SMELTS--III + +Split and bone large smelts, rub with seasoned oil, and broil. Serve +with Bearnaise Sauce. + +BROILED SMELTS--IV + +Soak the prepared fish for an hour in seasoned olive-oil, drain, +broil carefully, and serve with Maître d'Hôtel Sauce. + +[Page 368] +BROILED SMELTS--V + +Take off the heads, split the fish, remove the back-bone, and broil +for five minutes on a buttered broiler. Garnish with lemon and +parsley and serve with melted butter, made very hot with red pepper. + +BROILED BONED SMELTS À LA BEARNAISE + +Split a dozen good-sized smelts, take out the back-bone, rub with +seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce +into the platter, lay the smelts upon it, and serve. + +BROILED SMELTS WITH ONION SAUCE + +Clean six or seven large smelts, dip in beaten egg, then into seasoned +crumbs, and string on skewers by the heads. Broil, basting with +melted butter as required. Fry two teaspoonfuls of chopped onion +in butter, but do not brown. Take from the fire, add a teaspoonful +of vinegar, and an equal quantity of minced parsley. Pour into +a bowl and put on ice until cool. When ready to serve, mix a +tablespoonful and a half of fresh butter with the sauce and make +it into small balls. Serve one ball of the butter with each fish. + +[Page 369] +BAKED SMELTS--I + +Remove the heads, split, dip in melted butter, then in flour. Put +into a buttered baking-pan, bake for ten minutes, sprinkle with +cayenne and lemon-juice, and serve. + +BAKED SMELTS--II + +Put prepared smelts into a buttered baking-dish, sprinkle with +chopped parsley and mushrooms, and salt, pepper, and grated nutmeg +to season. Pour over half a cupful of white wine, cover with a +Cream Sauce, sprinkle with crumbs, dot with butter, and bake in +the oven. Squeeze lemon-juice over and serve in the baking-dish. + +BAKED SMELTS--III + +Clean eighteen or twenty smelts and put into a baking-dish with +one tablespoonful each of chopped onion and celery, a wineglassful +of white wine, and salt and pepper to season. Cover with large fresh +mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs, +dot with butter, and bake in a hot oven. Sprinkle with parsley, +squeeze lemon-juice over, and serve. + +[Page 370] +BAKED SMELTS À LA DUXELLES + +Put a dozen cleaned and prepared smelts into a buttered baking-dish +and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and +grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful +of white wine has been added. Sprinkle with crumbs, dot with butter, +and bake for thirty minutes. Squeeze lemon-juice over and serve. + +BAKED SMELTS À LA MANTON + +Prepare according to directions given for Baked Smelts a la Duxelles, +omitting the chopped onion and the wine from the sauce. Sprinkle +with crumbs and grated Parmesan cheese, dot with butter, and brown +in the oven. Squeeze the juice of a lemon over and serve. + +FRIED SMELTS--I + +Dip the prepared fish into seasoned, melted butter, then into corn-meal, +and fry in deep fat. Or, dip in beaten egg and corn-meal. + +FRIED SMELTS--II + +Clean the fish, season with salt and pepper, and sauté in hot fat. +Or, dip in egg and crumbs and fry in deep fat. + +[Page 371] +FRIED SMELTS--III + +Dredge the cleaned fish with flour, dip in egg and crumbs, and sauté +in a frying-pan with butter, or fry in deep fat. + +FRIED SMELTS--IV + +Dip the cleaned smelts in cream, then in seasoned flour, and fry +in fat to cover. Serve with Tartar Sauce. + +FRIED SMELTS--V + +Clean small smelts, season with salt and pepper, dip in egg and +crumbs, and string on skewers, piercing the head with a skewer. +Fry in deep fat and serve with Mayonnaise or Tartar Sauce. + +FRIED SMELTS--VI + +Clean the smelts, trim off the tails, and remove the back-bone. +Sprinkle with salt and pepper inside and out and skewer into circles +with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve +with Tartar Sauce. + +FRIED SMELTS À L'ANGLAISE + +Dip the cleaned fish into cracker crumbs, then in beaten eggs, then +in cracker crumbs, and fry brown in deep fat. Serve with Tartar +[Page 372] +Sauce. + +FRIED SMELTS AU BEURRE NOIR + +Clean the smelts, season with salt and pepper, dip in corn-meal, +then in beaten egg and crumbs, and fry in deep fat. Drain and serve +with Brown Butter Sauce. If desired, the fish may be skewered in +circles before frying. + +FRIED SMELTS À LA PARISIENNE + +Wash the smelts, remove the bone, wipe dry, dredge with flour, +put their tails in their mouths, fasten with a tooth-pick, and +fry in very hot fat. Garnish with hard-boiled eggs and serve with +Tartar Sauce. + +FRIED SMELTS WITH SALT PORK + +Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal. +Cut half a pound of fat salt pork into dice, and fry until crisp. +Take up the pork, fry the fish in the fat, and drain on brown paper. +Make a Cream Sauce, using the pork fat instead of butter, add to +it the diced pork, pour around the fish and serve. + +[Page 373] +STUFFED SMELTS--I + +Stuff the cleaned fish with bread-crumbs mixed with tomato and +melted butter, seasoning with salt and pepper. Bake in a buttered +pan and serve with any preferred sauce. + +STUFFED SMELTS--II + +Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll +in melted butter, then in crumbs, and bake for fifteen minutes, +basting with melted butter; the breading may be omitted if a more +simple dish is desired. Serve with Bearnaise Sauce. + +STUFFED SMELTS--III + +Cook to a paste one cupful of crumbs and one cupful of milk. Beat +smooth, add one egg well-beaten, a teaspoonful each of minced parsley, +lemon-juice, and chopped olives, and one cupful of chopped oysters. +Stuff large smelts, lay them in a pan lined with buttered paper, +skewer the head and tail together, and fill the circles with stuffing. +Steam for fifteen minutes or sprinkle with crumbs and butter and +bake. + +STUFFED SMELTS À L'ITALIENNE + +Prepare, clean, and split the smelts, stuff +[Page 374] +with seasoned crumbs, and arrange in a buttered baking-dish, cover +with Italian Sauce, and bake. Squeeze lemon-juice over and serve. +Chopped oysters or cooked fish may be used with, or instead of, +the crumbs. + +STUFFED SMELTS AU GRATIN + +Chop half a pound of raw fish, either sea-bass or salmon, and pound +in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs +which have been soaked in hot milk and squeezed dry. Add the yolks +of two eggs and the white of one, two tablespoonfuls of cream, +and salt and pepper to season. Rub until very smooth and fold in +lastly two tablespoonfuls of whipped cream. Let cool thoroughly. + +Fry two tablespoonfuls of chopped onion in butter with two +tablespoonfuls of minced parsley and a quarter of a pound of chopped +fresh mushrooms. Season with salt and pepper and set aside. Stuff +the smelts with the fish paste. Butter a silver platter and spread +it thinly with the fried onions and mushrooms. Add two tablespoonfuls +of white wine and lay the fish upon it. Sprinkle with salt and +pepper, spread with the rest of the onion and mushrooms, cover +with crumbs, dot with butter, and brown in the oven. Serve in the +Same dish. + +[Page 375] +SMELTS AU GRATIN + +Clean and dry eighteen smelts. Fry together in butter a chopped +onion, two shallots, twice the quantity of mushrooms, a minced +bean of garlic, and a tablespoonful of minced parsley. Butter a +baking-dish, spread the cooked vegetables upon it, and lay upon +it the prepared fish. Season with salt and pepper, moisten with +half a glassful of white wine, cover with large fresh mushrooms, +pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot +with butter, and bake in the oven. Sprinkle with lemon-juice and +minced parsley and serve. The smelts may be boned if desired. + +SMELTS AU BEURRE NOIR + +Roll the cleaned smelts in flour, sauté in butter, and arrange +on fingers of buttered toast. Brown half a cupful of butter, add +a tablespoonful of vinegar, pour over the fish, and serve. + +SMELTS À LA BOULANGER + +Clean and dry the fish, dip into cream, then into flour, and fry +in deep fat. + +SMELTS À LA DAVIS + +Prepare and clean the fish, remove the bone, +[Page 376] +dip in milk, season with salt and pepper, dip in flour, and brown +in butter. Melt two tablespoonfuls of peanut butter, add to it the +juice of a lemon, pour over the fish and serve, garnishing with +lemon and parsley. + +SMELTS À LA TOULOUSE + +Clean and bone a dozen large smelts. Cook in a saucepan with white +wine and mushroom liquor or stock, seasoning with salt and pepper. +Drain, and add the remaining liquid to a cupful of Allemande Sauce. +Add a few button mushrooms and a tablespoonful of butter to the +sauce. Pour over the smelts and serve. + +SMELTS À LA DRESDEN + +Clean and remove the bone from large smelts and stuff them with +seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste +with melted butter. Butter a serving-dish, lay the prepared fish +upon it, cover with chopped onion, and squeeze over the juice of +a lemon. Add a tablespoonful of butter and a cupful of white stock +and bake half an hour. Serve with any preferred sauce. + +BOILED SMELTS + +Cook smelts in salted and acidulated water, or in court bouillon, +[Page 377] +drain and serve with Tartar Sauce. + +SMELTS WITH MAYONNAISE + +Dip the cleaned fish into beaten egg, then into crumbs, and fry +in deep fat. Serve cold with Mayonnaise. + +STEWED SMELTS + +Clean the fish and remove the heads. Put into a buttered china +baking-dish. Add enough fish or veal stock to cover, and chopped +onions, capers, parsley, thyme, pepper and salt, and white wine +to season. Bring to the boil, pour over the fish and bake for ten +or fifteen minutes. Serve in the same dish. + +SMELTS WITH FINE HERBS + +Chop together chives and parsley, and sprinkle a buttered baking-dish. +Season with salt and pepper, lay prepared smelts upon it, sprinkle +with chopped onions and seasoning, add half a cupful of white wine, +cover with buttered paper and bake for ten minutes. Take up carefully, +thicken the liquid with butter and flour cooked together, and serve +with the fish. + +[Page 378] +SMELT CROQUETTES + +Clean and split smelts and remove the backbone. Pound fine a pound +of cooked halibut, seasoning with salt, white pepper, and Sherry. +Add enough very thick Cream Sauce to make a stiff paste, and cool. +Shape into croquettes and roll a smelt around each one, fastening +it by sticking the tail through the head. Dip in egg and crumbs +and fry in hot lard to cover. Serve with Tartar Sauce. + +SMELTS IN MATELOTE + +Chop together an onion, a sprig of parsley, three mushrooms, and +a bean of garlic. Fry in oil and season with salt and pepper. Put +the cleaned smelts into the pan, add enough white wine to cover, +and simmer until done. Strain the liquid, thicken it with butter +and flour cooked together, pour over the fish, and serve with a +garnish of lemon and parsley. + + + + +[Page 379] +FIFTY-FIVE WAYS TO COOK SOLES + +NOTE:--If the imported sole is not readily obtainable, flounder +or pompano makes a very acceptable substitute. + +BOILED SOLES + +Trim the soles, rub with lemon-juice and boil in salted water. Drain, +and serve with any preferred sauce. + +BROILED SOLE--I + +Marinate for an hour in oil and lemon-juice seasoned with salt and +pepper. Broil on a double-broiler and serve with Maître d'Hôtel +Sauce. + +BROILED SOLE--II + +Clean and skin a sole, dip in melted butter and lemon-juice, then +in seasoned crumbs, and broil. Remove the bone from an anchovy and +rub it to a paste with a small lump of butter. Add a wineglassful +of white wine and the juice of half a lemon and keep the sauce warm. +[Page 380] +Place the sole on a hot dish, pour the sauce over and serve. + +BAKED FILLETS OF SOLE--I + +Butter a baking-pan, sprinkle with chopped onions and parsley, +lay fillets of sole upon it, spread with butter, season with salt +and pepper, add a wineglassful of white wine, and bake in the oven, +basting frequently. Take up the fish carefully, add to the liquid +a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs +and minced parsley to season. Lay the fillets on a baking-dish, +spread with the paste, cover with large fresh mushrooms, sprinkle +with crumbs, dot with butter, and brown in the oven. Serve very +hot in the same dish. + +BAKED FILLETS OF SOLE--II + +Put the prepared fillets in a buttered baking-dish, sprinkling +with chopped onion, parsley, and mushrooms, and seasoning with +salt and pepper. Add a tablespoonful of butter and enough white +wine and white stock in equal parts to keep from burning. Bake, +basting frequently. Cook together one tablespoonful each of butter +and flour, add a cupful of brown stock and cook until thick, stirring +constantly. Take up the fish, drain the liquor from the pan into the +[Page 381] +sauce, and reheat. Spread the sauce over the fish, sprinkle with +crumbs, dot with butter, and brown in the oven. + +FILLETS OF SOLE BAKED IN WHITE WINE + +Butter a baking-dish and put into it six fillets of sole. Add half +a cupful of hot water and a tablespoonful of lemon-juice. Cook +together one tablespoonful each of butter and flour, seasoning +with minced parsley, grated onion, salt, cayenne, and powdered +mace. Add one cupful of white wine and cook until thick, stirring +constantly. Drain the fish, pour the sauce over, and serve. + +BAKED SOLE WITH WINE SAUCE + +Clean a large sole, trimming off the gills and dark skin and scraping +the white side. Make a deep cut on each side of the back-bone and +take off the fins. Put into a buttered baking-pan with salt and +pepper to season and two cupfuls of white wine. Bake for twenty +minutes. Cook together one tablespoonful of butter and two of flour, +add a cupful of cold water and cook until thick, stirring constantly. +Strain the liquor from the fish into the sauce, bring to the boil, +[Page 382] +add one tablespoonful each of butter and minced parsley, pour over +the fish and serve. + +FRIED SOLE--I + +Remove the skin, dip in beaten egg, then in crumbs, and fry in deep +fat. Serve with any preferred sauce. + +FRIED SOLE--II + +Skin and clean a pair of soles and marinate for an hour in oil +and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool, +trim, dip into melted butter, then into the beaten yolks of eggs, +then into seasoned crumbs. Sprinkle with grated Parmesan cheese +and broil slowly, basting with melted butter if needed. Serve with +Maître d'Hôtel Sauce. + +FRIED FILLETS OF SOLE--I + +Marinate a sole for an hour in white wine, seasoned with salt, +pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge +with flour, and fry in hot lard. + +FRIED FILLETS OF SOLE--II + +Sprinkle the prepared fillets with salt, pepper, and lemon-juice, +dip in egg and crumbs, repeat, fry in fat to cover, and serve with +Tartar Sauce. + +[Page 383] +FRIED FILLETS OF SOLE À L'ORLY + +Soak the prepared fillets for an hour in lemon-juice seasoned with +grated onion, minced parsley, salt and pepper. Drain, dry, dredge +with flour or dip in batter. Fry in deep fat and serve with Tomato +Sauce. + +FRIED SOLE À L'ANGLAISE + +Dredge the prepared fish with flour, brush with the beaten yolk +of an egg, cover with crumbs, and fry in deep fat. + +FRIED SOLE À LA COLBERT--I + +Cut the fish into fillets, dip in milk, then in flour, and fry +brown. Serve with melted butter and garnish with lemon and parsley. + +FRIED SOLE À LA COLBERT--II + +Select six small soles, cut off their heads, and make an incision +down the back-bone. Season with salt, pepper, and lemon-juice, dip +in egg and crumbs, fry in hot fat, drain, and serve with Colbert +Sauce. + +FRIED SOLES WITH SHRIMP SAUCE + +Fillet the fish, dip in flour, then into egg and crumbs, fry in +deep fat, and serve with Shrimp Sauce. + +[Page 384] +SOLE À L'AURORE + +Butter a shallow platter, lay a sole upon it, cover with buttered +paper and put into the oven for ten minutes. Take it out and remove +the back-bone, filling its place with chopped onions and parsley. +Replace the upper side of the fish, cover with a cupful of Cream +Sauce and put in the oven for ten or fifteen minutes. Rub the yolks +of hard-boiled eggs through a sieve over the fish, and garnish +with the whites in rings, sliced lemon, and parsley. + +FILLETS OF SOLE À LA BERCY + +Cook some fillets of sole in butter, seasoning with salt, pepper, +and minced onion. Take up the fish, add two tablespoonfuls of butter, +a teaspoonful of minced parsley, and the juice of a lemon. Pour +over the fish and serve. + +FILLETS OF SOLE À LA BORDEAUX + +Season the prepared fillets with salt and pepper, dip in melted +butter, then into flour, then into beaten eggs, then into bread-crumbs. +Fry brown in deep fat, garnish with lemon and parsley, and serve +with Tomato Sauce. + +[Page 385] +SOLES À LA COLBERT + +Skin and trim the soles and boil in salted water until done. Chop +fine a head of endive and fry it in butter. Add two cupfuls of +stock, bring to the boil, take from the fire, and add the yolk +of an egg beaten smooth with a little cream. Place the soles on +a hot dish, pour over the sauce, and serve. + +FILLETS OF SOLE À LA CRÈME + +Simmer the prepared fillets in salted and acidulated water to cover, +seasoning with salt and pepper, sliced onion, cloves, and parsley. +Cook together a tablespoonful each of butter and flour and add +one cupful of cream and half a cupful of stock. Cook until thick, +stirring constantly. Take from the fire, season with salt and pepper, +and add the yolks of two eggs beaten smooth with a teaspoonful of +lemon-juice and a tablespoonful of melted butter. Pour the sauce +over the fillets and serve. + +SOLE À LA DIEPPOISE + +Butter a baking-dish, sprinkle with chopped shallot, and lay upon +it the fillets of three soles. Add half a wineglassful of white +wine and three tablespoonfuls of mushroom liquor. Cook for six +[Page 386] +minutes, take up, and reduce the liquid half by rapid boiling. Add +to it one cupful of Allemande Sauce, a dozen cooked mussels or +oysters, and half a dozen small cooked mushrooms. Take from the +fire, add a tablespoonful of butter and the juice of half a lemon. +Pour over the fish and serve. + +FILLETS OF SOLE À LA FRANÇAISE + +Fry the fillets with a chopped onion and a tablespoonful of chopped +parsley in seasoned butter. Serve with Italian Sauce. + +FILLETS OF SOLE À L'ITALIENNE + +Arrange the prepared fillets in a buttered saucepan, with salt, +pepper, chopped onion, and half a cupful of white wine. Cook for +ten minutes and drain carefully, reserving the liquid. Add four +tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish +Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley, +and the juice of half a lemon. Pour over the fish and serve. + +FILLETS OF SOLE À LA JOINVILLE + +Season the prepared fillets with salt, pepper, and grated nutmeg, +and put into a buttered baking-pan with a tablespoonful of butter +[Page 387] +and half a cupful of white wine. Cover, cook for ten minutes, and +drain, reserving the liquid. Arrange on a serving-dish and cover +with cooked mushrooms, oysters, and lobster. Cook together two +tablespoonfuls each of butter and flour, add the fish gravy and two +cupfuls of white stock, and cook until thick, stirring constantly. +Take from the fire, add the yolks of four eggs beaten with the +juice of half a lemon, two tablespoonfuls of butter, a pinch of red +pepper, and enough pounded lobster coral to tint. Pour the sauce +over the fish and serve. + +FILLETS OF SOLE À LA JOINVILLE--II + +Butter a flat baking-dish and arrange in it, crown-shaped, the +prepared and cleaned fillets of three soles. Add half a wineglassful +of white wine, three tablespoonfuls of mushroom liquor, and salt +and pepper to season. Cook for six minutes, take up the fish, and +put on a hot dish. Cover with Allemande Sauce, garnish with broiled +mushrooms and serve. + +SOLE À LA MAÎTRE D'HÔTEL + +Simmer fillets of sole for six minutes in salted and acidulated +water to cover. Drain and serve with Maître d'Hôtel Sauce. + +[Page 388] +FILLETS OF SOLE À LA MAÎTRE D'HÔTEL + +Put the fillets into a buttered baking-tin, sprinkle with salt +and lemon-juice, cover with buttered paper, and cook in a hot oven +for six minutes. Put the bones and trimmings of the fish into a +saucepan with cold water to cover and simmer slowly. Cook together +one tablespoonful of butter and two of flour, add the strained fish +stock, and cook until thick, stirring constantly. Add one-fourth +cupful of cream, reheat, take from the fire, add a tablespoonful +of minced parsley, a dash of lemon-juice, and salt and pepper to +season. Arrange the fillets on a hot platter, drain the liquid +from the pan into the sauce, pour over the fish, and serve. + +FILLETS OF SOLE À LA MARÉCHALE + +Season the prepared fillets with salt, pepper, and lemon-juice, +and cover with a thin coating of Béchamel Sauce. Put on ice for +an hour, dip in crumbs, then in beaten egg, then in crumbs, and +sauté in clarified butter, drain, and serve with Béchamel Sauce. + +SOLE À LA NORMANDY--I + +Make a stuffing of bread-crumbs, sweet +[Page 389] +herbs, oysters, mushrooms, truffles, and a quarter of a pound of +ham, all chopped very fine and mixed to a paste with stock. Stuff +the fish with this, sprinkle with lemon-juice, dot with butter, +sprinkle with crumbs, minced parsley, and salt and pepper to season. +Add half a cupful of white stock and bake slowly, basting frequently +and adding more stock if required. + +SOLE À LA NORMANDY--II + +Butter a baking-dish and cover with sliced onions, parboiled. Lay +the sale upon them, seasoning with salt, pepper, grated nutmeg, +and minced parsley. Add the juice of a lemon and white wine to +cover. Bake in a slow oven, basting with the gravy, and adding +melted butter if necessary. Serve with a sauce made by adding half +a cupful of cream to the gravy and thickening with a tablespoonful +each of butter and flour cooked together. + +SOLE À LA NORMANDY--III + +Put the fillets from three soles in a buttered saucepan with half a +wineglassful of white wine, three tablespoonfuls of mushroom liquor, +and salt and pepper to season. Cover and cook for six minutes, drain, +and arrange on a serving-dish. Boil the gravy for five minutes, +[Page 390] +add a cupful of Allemande Sauce, a dozen oysters, and six sliced +mushrooms. Take from the fire, add a tablespoonful of butter and +the juice of half a lemon, pour over the fish, and serve. + +SOLE À LA NORMANDY--IV + +Butter a baking-dish and put the fish into it with two dozen oysters, +a dozen mussels, a chopped onion, a sprig each of thyme and parsley, +a tablespoonful of butter, and salt and pepper to season. Add one +cupful each of red wine and stock, cover, and cook until nearly +done. Drain and keep warm, lay the oysters and mussels over the +sole. Add to the liquid enough stock to make the required quantity +of sauce, strain, and thicken with flour cooked in butter. Take +from the fire, add the beaten yolks of two eggs, pour over the +fish, and serve. + +FILLETS OF SOLE À LA NORMANDY + +Put the fillets in a buttered saucepan with salt and pepper to +season, a tablespoonful of butter, a chopped onion, and half a +cupful of white wine. Cover and cook for ten minutes, then take +up the fish and drain carefully. Cook together without browning, +two tablespoonfuls each of butter and flour, add the liquid +[Page 391] +drained from the pan and enough oyster liquor and white stock to +make three cupfuls of sauce. Cook until thick, stirring constantly, +skim, take from the fire, and add the yolks of four eggs well-beaten, +two tablespoonfuls of butter in small bits, the juice of half a +lemon, and a few cooked oysters, mussels, and scallops cut fine. +Pour the sauce over and serve. + +FILLETS OF SOLE À L'ORLY + +Marinate the prepared fillets for half an hour in lemon-juice with +pepper and salt to season. Put the trimmings of the fish into a +saucepan with a bunch of sweet herbs and white wine to cover. Season +with salt and pepper, boil rapidly for fifteen minutes and strain. +Dredge the fillets with flour, fry in boiling fat, and serve the +sauce separately. + +FILLETS OF SOLE À LA PROVENCE + +Simmer the fillets in white wine to which a little olive-oil has +been added, seasoning with minced parsley and garlic, grated nutmeg, +salt, and pepper. Drain, sprinkle with lemon-juice, and serve with +a border of fried onions. + +[Page 392] +FILLETS OF SOLE À LA ROUEN + +Put the prepared fillets into a buttered baking-pan and squeeze +lemon-juice over them. Cover with buttered paper and bake. Cook +together one tablespoonful each of butter and flour, add one cupful +of fish stock and half a cupful of cream, and cook until thick, +stirring constantly. Season with salt, paprika, and lemon-juice. +Pour over the fish and serve. + +FILLETS OF SOLE À LA TROUVILLE + +Put the prepared fillets into a buttered pan with salt, pepper, +grated nutmeg, half a cupful of white wine, and half a cupful of +stock. Cover and cook quickly, then drain the fish and keep warm. Put +into the pan in which the fish was cooked two dozen large oysters, +two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly +until cooked, drain, and cover the fish with them. Add stock if +necessary to make the required quantity of sauce, and thicken with +two tablespoonfuls each of butter and flour cooked together. Pour +the sauce over, sprinkle with crumbs, dot with butter, and brown +in the oven. + +FILLETS OF SOLE À LA VÉNITIENNE--I + +Put the prepared fillets into a buttered pan +[Page 393] +with salt, pepper, nutmeg, a chopped onion, and half a cupful of +white wine. Cover and cook for ten minutes. Add two cupfuls of +stock and thicken with a tablespoonful each of butter and flour +cooked together. Take from the fire, add the yolks of four eggs +beaten with the juice of half a lemon, and two tablespoonfuls of +butter. Pour the sauce over the fish, sprinkle with chopped parsley, +and serve. + +FILLETS OF SOLE À LA VÉNITIENNE--II + +Simmer the fillets for ten minutes in a saucepan with clarified +butter, lemon-juice, white pepper, and salt. Simmer other fillets +without trimming in the same manner. Drain and cool. Cut the untrimmed +fillets into dice, mix with thick Allemande Sauce, grated Parmesan +cheese, and salt, white pepper, and grated nutmeg to season. Spread +this preparation very thinly on an earthen dish, and when it is +cool cut into pieces the size and shape of the fillets; dip in +crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm +the fillets and arrange in a circle alternately with the breaded +ones. Serve with any preferred sauce. + +SOLE AU GRATIN--I + +Make a paste of bread-crumbs and chopped +[Page 394] +mushrooms, seasoning with pepper, salt, and minced parsley, and +using cream for the liquid. Butter a serving-dish, spread with +a layer of the paste, lay the fish upon it, and pour over it a +wineglassful of white wine and an equal quantity of veal or chicken +stock. Cover with crumbs, dot with butter, and brown in the oven. +Serve in the dish in which it was cooked. + +SOLE AU GRATIN--II + +Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced +parsley. Season the fish with salt, pepper, and ginger, and stuff +with whole oysters, shrimps, and mushrooms. Cover with a layer +of bread-crumbs, parsley, and butter, add half a wineglassful of +white wine, and bake until done. + +SOLE AU GRATIN--III + +Put the prepared fish into a buttered baking-dish, season with +salt and pepper, sprinkle with minced parsley, add enough white +wine to keep from burning, and bake. Take up carefully, cover with +Italian Sauce, sprinkle thickly with crumbs, and brown in the oven. + +SOLE AU GRATIN--IV + +Cook together in butter a chopped onion, +[Page 395] +half a dozen mushrooms, a tablespoonful of minced parsley, and +a bean of garlic, with salt and pepper to season. Spread on the +bottom of a buttered baking-dish and lay the seasoned fillets upon +it. Add half a wineglassful of white wine and bake for five minutes. +Cover with fresh mushrooms, pour over a cupful of Spanish Sauce, +sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze +the juice of half a lemon over it and serve. + +STEWED SOLES WITH OYSTER SAUCE + +Soak the fish for two hours in seasoned vinegar and simmer until +done in salted and acidulated water. Serve with Oyster Sauce. + +FILLETS OF SOLE WITH ANCHOVIES + +Fry the fillets in olive-oil, seasoning with salt and pepper, cool, +and cut into small pieces. Add four anchovies cut into small bits, +pour over a French dressing and serve with toasted crackers. + +FILLETS OF SOLE IN CASES + +Fry in butter one cupful of chopped mushrooms, two tablespoonfuls +of chopped onion, and one tablespoonful of minced parsley, seasoning +with pepper and salt. Cut the soles in fillets, spread with the +[Page 396] +mixture, tie with thread, put into a buttered pan, cover, and bake. +Put each fillet into a small paper case, fill with Cream Sauce, lay +a mushroom on the top of each, and serve. + +FILLETS OF SOLE WITH FINE HERBS + +Prepare according to directions given for Fillets of Sale à la +Joinville--II, adding to the sauce a chopped onion and two shallots +browned in butter, with twice the quantity of chopped mushrooms, +and a bean of garlic. Season with salt, pepper, and minced parsley. + +SOLES WITH FINE HERBS + +Trim the fish and put into a buttered baking-pan, sprinkling with +chopped mushrooms, parsley, and grated onion. Season with salt, +pepper, and grated nutmeg, add enough white wine to keep from burning, +cover with buttered paper, and bake. Take up the fish and add the +drained liquid to a cupful of Allemande Sauce and reheat. Take +from the fire, add a tablespoonful of butter, the juice of half +a lemon, and a teaspoonful of minced parsley. Pour over the fish +and serve. + +FILLETS OF SOLE WITH MUSHROOMS + +Bake the fillets for ten minutes and cool. +[Page 397] +Cook together one tablespoonful each of butter and flour, add half +a cupful of stock and half a cupful of cream. Cook until thick, +stirring constantly. Add a pound of fresh mushrooms chopped fine +and simmer until the mushrooms are cooked. Cool the mushroom mixture +and spread upon the fillets. Set the baking-pan into another of +hot water, reheat in the oven, and serve with Hollandaise Sauce. + +FILLETS OF SOLE WITH OYSTERS + +Fry the fillets in butter and cover with Allemande Sauce to which +chopped cooked oysters have been added. + +FILLETS OF SOLE WITH RAVIGOTE SAUCE + +Fry the fillets in seasoned butter, adding a little lemon-juice +when done. Pour over Ravigote Sauce and serve. + +FILLETS OF SOLE IN TURBANS + +Put the bones and trimmings cut from fillets of sole in cold water +to cover, simmer for half an hour, strain, and add a pinch of salt +to the liquid. When it boils, put in the fillets rolled up, and +fastened with a toothpick. Simmer for ten minutes and prepare +[Page 398] +a Cream Sauce, using for liquid half fish stock and half milk or +cream. Pour over the fish and serve. + +FILLETS OF SOLE WITH WINE + +Butter a baking-pan, lay the fillets in it, season with salt and +pepper, and spread with butter. Add half a cupful of white wine, +cover with buttered paper, and bake for five or ten minutes. Take +up the fish carefully and add to the liquid a teaspoonful each +of butter and flour cooked together. Take from the fire, add the +yolk of two eggs, beaten smooth with half a cupful of cream; pour +over the fish and serve. + +ROLLED FILLETS OF SOLE + +Beat together until smooth two tablespoonfuls of anchovy paste, a +teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne, +and two tablespoonfuls of fresh butter. Spread long narrow fillets +of sole with the butter, roll and fasten with wooden tooth-picks. +Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in +buttered paper if desired. These fillets may be fried in butter +with parsley and onions, or dipped in egg and crumbs, and fried +in deep fat, or cooked with wine and lemon-juice in stock made +[Page 399] +from the bone and trimmings, and served with the strained stock +thickened with butter and flour cooked together. + +STUFFED FILLETS OF SOLE + +Wind long, thin, narrow fillets of sole around small carrots to +keep their shape, fastening with tooth-picks. Simmer the trimmings +of the fish for half an hour in two cupfuls of boiling water to +cover, seasoning with salt and paprika. Cover the fillets with +one cupful of this stock and half a cupful of white wine. Simmer +for twenty minutes. Cook together one tablespoonful each of butter +and flour, add one-half cupful of fish stock and cook until thick, +stirring constantly. Take from the fire, add one-half cupful of +chopped shrimps and one-half cupful of chopped oysters, the yolk +of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce +to season. Take out the carrots and replace with the cooked mixture. +Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve +with any preferred sauce. + +CHAUDFROID OF SOLES + +Marinate the fillets of three soles in seasoned lemon-juice. Chop +half a dozen mushrooms and cook for five minutes in butter, +[Page 400] +seasoned with pepper and salt. Add enough bread-crumbs to make +a smooth paste, cool, and spread on the fillets. Fold each piece +of fish so that the stuffing will be in the middle, arrange on +a buttered baking-dish, cook in a moderate oven, and cool. Cook +together one tablespoonful each of butter and flour, and add one +cupful of fish stock made from the bones and trimmings of the soles. +Take from the fire, add a little cream, and stir until cold. Pour the +sauce over the fillets, garnish with lemon, parsley, and hard-boiled +eggs, and serve very cold. + +FRITTERS OF SOLE + +Rub two tablespoonfuls of butter into half a pound of flour, add +a pinch of salt, the beaten yolk of an egg, and enough cold water +to make a very stiff paste. Roll the paste very thin and cut into +pieces large enough to wrap fillets of sole, which have been seasoned +with pepper and salt, and lemon-juice. Fry in deep fat and serve +with Tartar Sauce. + + + + +[Page 401] +TWENTY-FIVE WAYS TO COOK STURGEON + +BOILED STURGEON--I + +Cover a cut of sturgeon with salted and acidulated water. Add an +onion, six cloves, a slice of carrot, three bay-leaves, a small +bunch of parsley, and a cupful of wine. Simmer slowly until done, +drain, and serve with some of the cooking liquor thickened with +flour, browned in butter. + +BOILED STURGEON--II + +Boil the fish in court bouillon and serve with Drawn-Butter Sauce. + +BROILED STURGEON STEAKS--I + +Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season +with salt and pepper, and broil. Serve with melted butter or Maître +d'Hôtel Sauce. + +BROILED STURGEON STEAKS--II + +Skin and soak for an hour in cold salted +[Page 402] +water. Drain, wipe dry, and soak for an hour in a marinade of oil and +vinegar. Drain and broil. Serve with melted butter and lemon-juice. + +BROILED STURGEON STEAKS--III + +Skin the steaks and soak in cold, salted water for an hour, drain, +season, and broil, basting with melted butter as required. Season +with melted butter and garnish with lemon quarters and parsley. +Or, brown a tablespoonful of flour in butter, add half a cupful of +cold water and cook until thick, stirring constantly. Season with +salt, lemon-juice, and Worcestershire Sauce, or anchovy essence. +Bring to the boil, pour over the fish, and serve. + +FRIED STURGEON--I + +Parboil slices of sturgeon in milk for fifteen minutes, drain, dip +in beaten egg, then in seasoned flour, and fry brown in butter. + +FRIED STURGEON--II + +Cut the fish into cutlets, dredge with flour, dip into egg and +crumbs, and sauté in a frying-pan. Drain off the fat, add a little +flour and cook to a smooth paste. Add boiling water to make a sauce, +and cook until thick, stirring constantly. Season with grated onion, +[Page 403] +pepper and salt and sweet herbs. Reheat the fish in the sauce, +squeeze in the juice of half a lemon, and serve. + +FRIED STURGEON--III + +Cut sturgeon steaks into small cutlets. Dip into egg and crumbs, +fry in fat to cover, and serve with any preferred sauce. + +BAKED STURGEON--I + +Skin a large cut of sturgeon, parboil for fifteen minutes, drain, +cover with a marinade of oil and vinegar, and let stand for an hour. +Gash the surface deeply and fill the incision with a force meat +of bread-crumbs and minced salt pork, seasoning with lemon-juice, +pepper, and minced parsley, and adding enough melted butter to make +smooth. Cover, add enough boiling water to keep from burning, and +bake, basting frequently. + +BAKED STURGEON--II + +Skin a large cut of sturgeon, parboil for fifteen minutes, drain, +and cool. Rub with a marinade of oil and vinegar, cover, and bake +with enough water to keep from burning. Serve with Caper Sauce. + +[Page 404] +BAKED STURGEON--III + +Skin a six-pound cut of sturgeon and parboil for twenty minutes. +Drain and put into a baking-pan on a layer of thinly sliced bacon. +Add enough boiling water to keep from burning, and bake until done, +basting often. + +BAKED STURGEON--IV + +Skin a six-pound cut of sturgeon, soak in salted water for an hour, +drain, and parboil in fresh water. Make a stuffing of bread-crumbs, +chopped salt pork, sweet herbs, and enough melted butter to make +a smooth paste. Score the upper-side of the fish deeply and fill +the gashes with the stuffing. Put in a buttered baking-pan with +enough water to keep from burning, and bake for an hour, basting +as required. Serve with Drawn-Butter Sauce, seasoned with capers +and catsup. + +BAKED STURGEON--V + +Cover a buttered baking-pan with thin slices of salt pork. Sprinkle +with chopped carrot, turnip, and onion, and lay a thick cut of +sturgeon upon it. Season the fish with salt, pepper, and lemon-juice, +and cover with thin slices of pork. Cook for ten minutes, +[Page 405] +then add one cupful of boiling water, and cook slowly, basting +as required. Dredge with seasoned flour after each basting, and +add more boiling water if necessary. After the fish has cooked +for an hour, remove the pork, and drop it into the pan. Pour a +wineglassful of Sherry over the fish, spread with butter, and dredge +thickly with flour. Bake until the fish is a rich brown color. Take +out the pork and add enough boiling water to the liquid in the +pan to make the required quantity of sauce. Thicken with butter +and flour cooked together, strain, and serve with the fish. + +STURGEON À LA CARDINAL + +Clean two pounds of sturgeon, bind into shape with tape, and put +it into a buttered saucepan with acidulated water to cover. Add an +onion, four cloves, a blade of mace, a sliced carrot, and a bunch +of sweet herbs. Simmer gently until the fish is done and serve +with Lobster Sauce. + +STURGEON À LA FRANÇAISE + +Skin and clean a five-pound cut of sturgeon, and tie into shape +with strings. Put into a buttered saucepan with sliced carrots +and onions, a bunch of parsley, three blades of mace, three cloves +[Page 406] +of garlic, and salt and pepper to season. Add red wine and white +stock in equal parts to cover. Simmer until done, drain, and keep +warm. Take enough of the strained liquid to make a sauce, and +thicken with butter and flour cooked together. Take from the fire, +add a tablespoonful of anchovy essence, a dash of paprika, two +tablespoonfuls of butter, and the juice of a lemon. Pour over the +fish and serve. + +STURGEON À LA NORMANDY + +Remove the skin from a five-pound cut of sturgeon, cover with thin +slices of salt pork, and tie into shape with a string. Put into +a saucepan with sliced vegetables, two tablespoonfuls of butter, +one cupful of white wine, two cupfuls of white stock, a little +oyster or mussel liquor, and salt and sweet herbs to season. Cover +and cook slowly for an hour, basting with the liquid frequently. +When done, drain the fish, and keep warm. Strain the liquid, skim +off the fat, thicken with a tablespoonful each of butter and flour +cooked together, take from the fire, add the yolks of four eggs +beaten with the juice of a lemon, and two tablespoonfuls of butter +in small bits. Take the pork off the sturgeon, pour the sauce over, +and serve. + +[Page 407] +STURGEON À LA RUSSE + +Soak two pounds of sturgeon in salted water to cover for ten or +twelve hours. Drain and marinate in vinegar for an hour. Put it +into a fish-kettle with boiling water to cover, adding two onions, +a bunch of sweet herbs, and a little salt. When nearly done drain, +dredge with flour, and brown in the oven, basting with melted butter. +Bone and skin two anchovies and put them into a saucepan with a +wineglassful of white wine, a small onion, a bit of lemon-peel, +and a cupful of stock. Boil for five minutes, strain, thicken with +flour and butter cooked together, take from the fire, add two +tablespoonfuls of cream, and pour over the fish, or serve separately. + +STEWED STURGEON--I + +Marinate slices of sturgeon in vinegar for ten minutes. Drain, +dry, dredge with flour, and fry brown in hot fat. Add enough veal +stock to cover the fish, and a wineglassful of Madeira; cover and +simmer for an hour. Add a tablespoonful of capers and serve. + +STEWED STURGEON--II + +Cut sturgeon steaks into small pieces and +[Page 408] +parboil for fifteen minutes. Drain, season with salt and pepper, +and cook slowly in butter until done. Add one cupful of milk, bring +to the boil, and add one tablespoonful of flour rubbed smooth in +a little cold water. Cook until thick, stirring constantly, and +serve. + +STURGEON STEAK--I + +Put a large sturgeon steak into a buttered baking-pan with salt, +pepper, sliced onion, a bunch of parsley, and some sweet herbs. +Add Claret and white stock to cover. Cover with a buttered paper +and cook slowly until done. Drain and serve with any preferred +sauce. + +STURGEON STEAK--II + +Cover a sturgeon steak with boiling water, let stand for five minutes, +and drain. Marinate for five hours in melted butter, lemon-juice, +and vinegar, seasoning with salt and pepper. Drain, dip in egg +and crumbs, and fry in deep fat. Beat the yolks of two eggs, add +a teaspoonful of made mustard and the marinade drained from the +fish. Cook over hot water until thick, pour over the fish, and +serve. + +[Page 409] +GRILLED STURGEON + +Cut the sturgeon into slices an inch thick. Dip in flour, then +into egg and crumbs, and broil, basting with oil as needed. Season +with salt and pepper and serve with any preferred sauce. + +PANNED STURGEON + +Cut two pounds of sturgeon into squares, parboil, drain, and cool. +Cook together one tablespoonful each of butter and flour, add two +cupfuls of milk, and some of the liquid drained from the fish. Cook +until thick, stirring constantly. Season with salt and pepper, +pour over the fish and serve. + +PICKLED STURGEON + +Skin a six-pound cut of sturgeon and soak in cold water for half an +hour. Drain, cover with boiling water, parboil for fifteen minutes, +drain, and cool. Bring to the boil three pints of vinegar to which +has been added a sliced onion, two bay-leaves, a dozen cloves, +three blades of mace, a tablespoonful of mustard seed, a dozen +pepper-corns, a small red pepper, and two tablespoonfuls of sugar. +Boil for fifteen minutes, pour over the sturgeon, and let stand +covered for two or three days before using. + +[Page 410] +ROASTED STURGEON + +Clean and skin a six-pound cut of sturgeon, season with salt and +pepper, and wrap in a large sheet of buttered paper with carrots +and onions sliced, two bay-leaves, sprigs of chive and parsley, +the juice of a lemon, and a tablespoonful of olive-oil. Tie up +and bake for an hour in a moderate oven. Unwrap the paper, take +out the vegetables, and serve with any preferred sauce. + + + + +[Page 411] +FIFTY WAYS TO COOK TROUT + +BROILED TROUT--I + +Clean and split the fish and let stand for an hour in melted butter, +seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs, +broil, squeeze lemon-juice over, then serve. + +BROILED TROUT--II + +Gash a cleaned trout and marinate in oil and lemon-juice, seasoning +with salt and pepper, minced chives, and parsley, and a little +thyme. Drain, sprinkle with crumbs and chopped herbs, and broil +carefully. Serve with any preferred sauce. + +BROILED TROUT À LA MAÎTRE D'HÔTEL + +Clean the fish but do not split. Score deeply on both sides, dip +in seasoned oil, broil, and serve with Maître d'Hôtel Sauce. + +BROILED BROOK-TROUT + +Clean and split the fish, wipe dry, dip in seasoned oil and broil. +[Page 412] +Serve with any preferred sauce. + +BROILED TROUT WITH BACON + +Wash, clean, and split a trout, and remove the back-bone. Put a +strip of bacon in place of the bone, tie the fish into its original +shape and broil over a clear fire. Garnish with fried parsley. + +BOILED TROUT--I + +Put the fish into cold court bouillon, bring to the boiling point, +and simmer for six minutes, drain, and serve with Cream Sauce. + +BOILED TROUT--II + +Tie a large trout in a cloth and boil it in salted and acidulated +water to cover, adding an onion, a stalk of celery, and a bunch of +parsley. When done, drain and keep warm. Stick blanched almonds +into the fish, sharp side down, and pour over a Cream Sauce to +which chopped hard-boiled eggs and parsley have been added. + +BOILED BROOK-TROUT--I + +Put the cleaned trout in a saucepan with +[Page 413] +enough Claret to cover. Add a slice of lemon, two cloves, four +pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly +until done and let cool in the liquid. Take out, strain a little +of the liquid over them, and serve. + +BOILED BROOK-TROUT--II + +Prepare and clean four large trout, pour over then two cupfuls +of boiling vinegar, two cupfuls of white wine, and enough water +to cover. Add an onion, three cloves, three stalks of celery, four +bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns, +and a little salt. Cover, boil until done, drain, and serve with +any preferred sauce. + +FRIED TROUT--I + +Roll the cleaned fish in seasoned flour and fry in deep fat. + +FRIED TROUT--II + +Clean the fish, split, season with salt, dredge with flour, and +sauté for five minutes in hot butter. + +[Page 414] +FRIED TROUT--III + +Salt the fish and dip in equal parts of flour and corn-meal, thoroughly +mixed. Sauté in salt pork fat. + +FRIED BROOK-TROUT + +Clean and split the fish, dip in seasoned flour or corn-meal, and +sauté in butter or salt pork fat. + +FRIED FILLETS OF TROUT--I + +Remove the fillets from slices of sea-trout, dip in beaten egg, +then in seasoned crumbs, and fry in deep fat. Serve with Tartar +Sauce. + +FRIED FILLETS OF TROUT--II + +Boil and cool a trout and divide into fillets, removing the bone. +Season with lemon-juice, chopped onion, and minced parsley, and +cover with a very thick Cream Sauce. Dip into crumbs, then into +beaten egg, then into crumbs, fry in deep fat, and serve with any +preferred sauce. + +FRIED TROUT WITH MUSHROOM SAUCE + +Dip slices of sea-trout in beaten egg, then +[Page 415] +in seasoned crumbs, and fry in deep fat. Serve with the sauce given +in the recipe for Baked Trout with Mushroom Sauce. + +TROUT WITH REMOULADE SAUCE + +Sauté a small trout in butter, drain on brown paper, and serve with +Remoulade Sauce. + +FILLETS OF TROUT À L'AURORE + +Sauté the fillets of a cleaned trout in butter, seasoning with salt +and pepper. Drain and serve with Aurora Sauce. + +BAKED TROUT--I + +Scrape and clean the trout, stuff with seasoned crumbs, and put +into a buttered baking-dish. Lay a thin slice of salt pork on each +fish, sprinkle with three or four tablespoonfuls of chopped onions, +add a can of mushrooms drained from the liquor, a tablespoonful +of minced parsley, three tablespoonfuls of butter, and one cupful +of stock. Bake, basting frequently. Thicken the liquid with butter +and flour cooked together, pour over the fish, and serve. + +BAKED TROUT--II + +Clean a large sea or lake trout. Prepare a +[Page 416] +stuffing of bread-crumbs, seasoning with chopped onions, celery, +salt, pepper, and melted butter. Cook the stuffing for ten minutes, +using as little water as possible. Stuff the fish, put into a buttered +baking-pan with enough hot water to keep from burning. Cover the +fish with thin slices of salt pork and bake until done, adding +more hot water if required. Brown two tablespoonfuls of flour in +butter, add half a cupful of cream, and enough boiling water to +make a smooth thick sauce. Season with salt and pepper, add a few +capers, pour around the fish, and serve. + +BAKED TROUT--III + +Stuff a large sea or lake trout with mashed potatoes, seasoning +with butter, pepper, salt, and grated onion. Butter a baking-pan +and cover the bottom with thin slices of tomatoes. Lay the fish +upon it, sprinkle with salt and pepper, add two tablespoonfuls +of butter and enough water to keep from burning. Bake until done +and serve with the tomatoes and sliced hard-boiled eggs. + +BAKED BROOK-TROUT--I + +Clean and score small trout, dip in seasoned melted butter, and +put in a buttered baking-pan. Cover with buttered paper and bake, +[Page 417] +basting with their own liquid until done. Serve with any preferred +sauce. + +BAKED BROOK-TROUT--II + +Chop fine three or four large mushrooms and a truffle, fry for a +moment in butter, season with salt and cayenne, add enough melted +butter to make a smooth paste, and stuff large brook-trout with +the mixture. Put in a buttered baking-pan, sprinkle with minced +parsley, and pour over half a cupful of stock to which two +tablespoonfuls of butter have been added. Bake for half an hour, +basting as required. + +BAKED BROOK-TROUT--III + +Soak a cupful of bread-crumbs in milk, squeeze dry, add two +tablespoonfuls of butter, the yolk of an egg, and pepper, salt, +thyme, and lemon-juice to season. Stuff the fish, sew up, put in +a buttered baking-pan, dredge with flour, dot with butter, and +bake. + +BAKED TROUT WITH WHITE WINE--I + +Put the cleaned fish in a small buttered baking-pan with white +wine to moisten, and salt and pepper to season. Cover with buttered +paper and bake, basting with the liquid. Take up the fish, thicken +[Page 418] +the liquid with butter and flour cooked together, add a little more +butter, pour over the fish, and serve. + +BAKED TROUT WITH WHITE WINE--II + +Take the fillets from a three-pound trout and bake for ten minutes +in a buttered baking-pan. Fry a chopped onion in butter, add a +tablespoonful of flour and half a cupful of white wine. Cook until +thick, stirring constantly, and add two tablespoonfuls of butter, +broken into bits. Pour the sauce over the fillets and bake for +fifteen minutes longer. + +BAKED TROUT À LA CHAMBORD + +Split and bone the cleaned fish and put in a buttered baking-pan +skin side down. Sprinkle with salt, pepper, and crumbs, and put into +the oven. Cover the bones and trimmings with cold water, adding two +tablespoonfuls of butter, a sliced onion, and two cupfuls of stock. +Boil for half an hour, strain, add a can of mushrooms, chopped, and +enough crumbs to thicken. Season with salt, pepper, and anchovy +paste. Take up the fish carefully, put on a serving-dish, cover +with the sauce, put in the oven for a few moments, and serve. + +[Page 419] +TROUT WITH FINE HERBS + +Put half a dozen cleaned trout in a buttered baking-dish with half +a glassful of white wine, and a finely chopped shallot. Bake for ten +minutes, strain the liquid, and add to it one cupful of Allemande +Sauce. Add also a small chopped onion, two shallots, twice the +quantity of mushrooms, and a bean of garlic, all minced and fried +in butter. Season with salt, pepper, minced parsley, and lemon-juice; +pour over the fish and serve. + +BAKED TROUT WITH MUSHROOM SAUCE + +Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout +upon it, cover with crumbs, dot with butter, squeeze over the juice +of half a lemon, and bake, adding enough water to keep from burning. +Brown a tablespoonful of flour in butter, add the liquid drained +from the fish, one cupful each of mushroom and oyster liquor, and +a wineglassful of Madeira. Cook until thick, stirring constantly, +take from the fire, and add a few cooked oysters, shrimps, and +mushrooms. Season with salt and pepper and serve separately. + +BAKED TROUT WITH POLISH SAUCE + +Put a cleaned trout into a buttered baking-pan, +[Page 420] +rub with butter, and season with salt and pepper. Fry a chopped onion +in butter, add half a cupful of white wine and two tablespoonfuls +of minced parsley, and pour over the fish. Sprinkle with crumbs, +dot with butter, and bake slowly until done. Melt one and one-half +cupfuls of butter and add a tablespoonful of minced parsley, and +three hard-boiled eggs chopped very fine. Serve the sauce separately. + +STUFFED TROUT + +Clean, split, and stuff a trout, using seasoned crumbs or chopped +oysters. Put in a buttered baking-dish, lay in the fish, season +with salt and pepper, cover with crumbs, dot with butter, pour +over a little white wine, and bake in the oven. Serve in the dish +in which they were baked. + +TROUT BAKED IN PAPERS + +Stuff trout with seasoned crumbs, cover each one with a thin slice +of salt pork, and wrap in buttered paper, fastening the papers +securely; bake and serve in the papers. + +BROOK-TROUT IN PAPER CASES + +Stuff the fish with seasoned crumbs or chopped oysters or raw fish +pounded to a pulp and mixed to a paste with the beaten white of egg +[Page 421] +and a little cream. Lay a very thin slice of salt pork on each fish +and wrap in buttered paper. Bake in a hot oven. Remove the string +and serve in the paper. Serve any preferred sauce separately. + +TROUT IN CASES + +Clean, parboil, and trim the fish, wrap in buttered paper, bake, +and serve with Fine Herb Sauce. + +TROUT À L'AURORE + +Boil and skin the fish, put on a serving-dish, cover with Allemande +Sauce, and the chopped yolks of hard-boiled eggs. Brown in the +oven and serve with Aurora Sauce. + +TROUT À LA CAMBACERES + +Prepare six trout according to directions given in the recipe for +Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce, +adding two chopped truffles, half a dozen chopped mushrooms, a dozen +chopped olives, and three tablespoonfuls of stewed and strained +tomato. Pour over the fish and serve. + +[Page 422] +TROUT À LA CHAMBORD + +Stuff cleaned trout with chopped oysters or seasoned crumbs, and +put into a buttered baking-dish. Add half a wineglassful of white +wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, +and salt and pepper to season. Bake in the oven, basting frequently. +Take up the fish, strain the liquid, and add it to a cupful of Spanish +Sauce, with a chopped truffle, four cooked mushrooms, chopped, and +a dozen cooked oysters. Pour the sauce over the fish and serve. + +TROUT À LA CHEVALIÈRE + +Boil, skin, trim the fish, cover with very thick Cream Sauce and let +cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly +with grated Parmesan cheese, and bake in a buttered baking-dish, +basting with melted butter as required. Serve with Allemande Sauce, +seasoned with white wine, chopped cooked mushrooms, and anchovy +essence. + +TROUT À LA GENEVA + +Dip the trout in a marinade of oil and lemon-juice seasoned with +salt, pepper, and grated onion. Broil carefully. Heat one cupful +[Page 423] +of stock with a teaspoonful of anchovy essence and a tablespoonful +each of minced parsley and Claret. Pour over the fish and serve. + +TROUT À LA GASCONNE + +Prepare the fish according to directions given in the recipe for +trout à l'Italienne, and pour over it a Sauce à la Gasconne. + +TROUT À LA HUSSAR + +Stuff a cleaned trout through the mouth with butter mixed with finely +chopped sweet herbs. Dip in seasoned oil and broil. + +TROUT À L'ITALIENNE + +Boil a large sea-trout in salted water, drain, skin, and serve +with Italian Sauce, seasoned with butter, anchovy paste, nutmeg, +and lemon-juice. + +TROUT À LA PROVENCE + +Cook the cleaned trout in salted and acidulated water with a sliced +carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with +a sauce made by boiling for fifteen minutes one cupful of stewed +tomatoes, a chopped onion, two sprigs of parsley, two truffles, and +[Page 424] +half a dozen mushrooms. Strain over the fish, garnish with olives, +and serve. + +TROUT À LA ROYALE + +Stuff a large trout with seasoned crumbs, and cover it with Claret, +adding mushrooms, parsley, chopped onion, thyme, a bay-leaf, +pepper-corns, and mace to season. Drain the fish and reduce the +liquid by rapid boiling to one cupful. Strain, mix with Allemande +Sauce, seasoning with anchovy paste, red pepper, and lemon-juice. + +TROUT À LA VÉNITIENNE + +Clean a large trout and score it deeply. Fill the openings with +butter highly seasoned with chopped sweet herbs, and marinate for +an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed +with chopped sweet herbs, and broil. Serve with any preferred sauce. + +TROUT AU GRATIN--I + +Parboil, drain, and skin. Put on a buttered baking-dish, season +with pepper, salt, minced parsley, chopped shallots, and chopped +mushrooms. Cover with Brown Sauce, pour over half a cupful of +[Page 425] +Sherry and bake. Sprinkle with crumbs, dot with butter, and brown. +Squeeze lemon-juice over and serve in the same dish. + +TROUT AU GRATIN--II + +Clean and bone a two-pound trout. Put in a buttered baking-pan, +skin side down. Dot with butter, season with cayenne, sprinkle +with chopped anchovies, cover with half a pound of grated American +cheese, and pour over one cupful of sour cream. Bake for half an +hour, basting as required. + +TROUT AU BEURRE NOIR + +Clean and score the fish, dip in seasoned flour, sauté in hot butter, +and take up. Brown half a cupful of butter, take from the fire, +add the juice of a lemon and a teaspoonful of minced parsley, pour +over the fish, and serve. + +TROUT WITH SHRIMP SAUCE + +Put the cleaned trout on the grate in a fish kettle, adding salted +water to cover. Add also a sliced carrot, a sprig of thyme, two +bay-leaves and half a wineglassful of white wine. Simmer until +done, drain, and serve with Shrimp Sauce. + +[Page 426] +TENDERLOIN OF TROUT WITH WINE SAUCE + +Cut a large sea-trout in pieces and simmer until done in salted +and acidulated boiling water to which a large sliced onion has been +added. Drain and keep warm. Cook together two tablespoonfuls each +of butter and flour and add enough of the liquid drained from the +fish to make a thick sauce. Cook until thick, stirring constantly, +take from the fire, add one cupful of Madeira wine and three eggs +well-beaten. Put the fish in a buttered baking-pan, sprinkle with +seasoned crumbs, cover with mushrooms, then with oysters and shrimps. +Pour the sauce over and bake until the oysters are done. Serve in +the dish in which it was baked. + +STEAMED TROUT + +Lay the prepared fish in a steamer and place over boiling water, +steam until done and serve with plenty of melted butter or Egg +Sauce. + +STEAMED BROOK-TROUT + +Clean the fish, season lightly with salt and pepper and steam until +tender. Serve with Hollandaise or Tartar Sauce. + +[Page 427] +TROUT EN PAPILLOTES + +Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap +a thin slice of salt pork around each one, season with salt and +pepper, wrap in buttered paper, fasten firmly, and bake in a slow +oven for twenty minutes. Serve in the papers. + +ESCALLOPED TROUT + +Boil two trout in salted water, drain and flake, removing all the +bones. Fry a small chopped onion in butter, add a tablespoonful of +flour and two cupfuls of milk. Cook until thick, stirring constantly. +Put a layer of the boned fish in a buttered baking-pan, add a layer +of the sauce, sprinkle with minced parsley, and repeat until the +dish is full. Cover with crumbs, dot with butter, and brown in +the oven. + + + + +[Page 429] +FIFTEEN WAYS TO COOK TURBOT + +BOILED TURBOT + +Wash the fish carefully and soak it for an hour in salted water, +drain, and rinse in fresh water. With a sharp knife score the black +skin in a straight line from head to tail. Boil the fish in salted +and acidulated water to cover, drain, garnish with parsley and +lemon, and serve with any preferred sauce. + +BROILED TURBOT + +Clean a small turbot and marinate for an hour in seasoned oil and +vinegar or lemon-juice. Drain, broil, and serve with any preferred +sauce. + +BROILED TURBOT À LA PROVENCE + +Soak the fish for four hours in a marinade of oil and lemon-juice, +seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and +garlic. Drain, broil the fish on one side, and put in a buttered +baking-dish with the marinade. Add two cupfuls of white wine, and +[Page 430] +bake, basting frequently. Take up the fish, and add the remainder +of the bottle of wine to the liquid. Boil for five minutes, rub +through a sieve, thicken with butter and flour cooked together, +season with anchovy paste, minced parsley, and capers. Pour over +the fish and serve. + +BAKED TURBOT + +Rub a small cleaned turbot with melted butter, sprinkle with minced +parsley, powdered mace, and salt and pepper to season. Let stand +for an hour and put into a buttered baking-dish. Brush with beaten +egg, sprinkle with crumbs, dot with butter, bake, and serve with +any preferred sauce. + +TURBOT À LA BÉCHAMEL + +Reheat cold flaked turbot in a Béchamel Sauce, adding a few cooked +oysters. + +TURBOT AU BEURRE NOIR + +Cut cold cooked turbot into small fillets. Brown half a cupful +of butter, add tarragon vinegar to taste, and pepper, salt, and +minced parsley to season. Reheat the fish in the sauce and serve. + +[Page 431] +TURBOT À LA CRÈME--I + +Reheat cold flaked turbot in a Cream Sauce, seasoning with grated +nutmeg and lemon-juice. + +TURBOT À LA CRÈME--II + +Cook together three tablespoonfuls each of butter and flour, add +a quart of cream and cook until thick, stirring constantly. Season +with pepper, salt, minced parsley, and grated onion. Butter a +baking-dish, put in a layer of cold cooked turbot flaked fine, +cover with sauce, and repeat until the dish is full, having sauce +on top. Sprinkle with crumbs, dot with butter, and brown in the +oven. Sprinkle with chopped eggs and parsley. + +TURBOT AU GRATIN--I + +Remove the skin, fat, and bone from cold turbot, and flake fine +with a fork. Fry in butter a slice of onion chopped, a small slice +of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a +tablespoonful of flour, one cupful of milk, and half a cupful of +stock or water. Cook until thick, stirring constantly. Season with +salt and pepper and rub through a sieve. Put a layer of the flaked +fish in the bottom of a buttered baking-dish, spread with the sauce, +[Page 432] +sprinkle with grated Parmesan cheese, and repeat until the dish is +full. Cover with crumbs, sprinkle with cheese, dot with butter, and +brown in the oven. + +TURBOT AU GRATIN--II + +Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel +Sauce to which has been added the yolks of four eggs well-beaten, +half a cupful of grated Parmesan cheese, and lemon-juice and grated +nutmeg to season. Mix lightly, put into a buttered baking-dish, +cover with crumbs, sprinkle with Parmesan cheese, dot with butter, +and brown in the oven. Cream may be poured over the fish before +sprinkling with the crumbs. + +TURBOT À LA HOLLANDAISE + +Clean a medium sized turbot and make a deep incision down the back +from head to tail. Rub with lemon-juice and boil in salted and +acidulated water until tender. Drain and serve with Hollandaise +Sauce. + +FILLETS OF TURBOT À L'INDIENNE + +Cut a small turbot into fillets and fry in butter with a little +curry powder to season. Serve with Velouté Sauce. + +[Page 433] +FILLETS OF TURBOT À LA MARÉCHALE + +Clean and boil the fish and cut into convenient pieces for serving. +Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, +dip in beaten egg, then in seasoned crumbs, and fry. Serve with +any preferred sauce. + +FILLETS OF TURBOT À LA RAVIGOTE + +Sauté the prepared fillets in butter, seasoning with salt, pepper, +and lemon-juice. Drain, and serve with Ravigote Sauce. + +FILLETS OF TURBOT + +Soak a medium sized turbot in salted water for half an hour, drain, +rinse in fresh water, and cut into fillets. Dip in seasoned melted +butter and broil or sauté in melted butter. Serve with Maître d'Hôtel +Sauce. + +FILLETS OF TURBOT WITH CREAM + +Separate cold cooked turbot into fillets and reheat in a Cream Sauce. + + + + +[Page 435] +FIVE WAYS TO COOK WEAKFISH + +FRIED WEAKFISH + +Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat +to cover, and serve with any preferred sauce. + +BAKED WEAKFISH--I + +Arrange the fish on a buttered baking-dish with minced onion, parsley, +and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten +with equal parts of white wine and white stock. Cover with small +bits of butter, bring to the boil, and finish cooking in the oven. +Take up the fish and thicken the sauce with crumbs, dot with butter, +and brown in the oven. Squeeze lemon-juice over and serve in the +baking-dish. + +BAKED WEAKFISH--II + +Clean and split the fish, season with salt and pepper, and put +into a buttered baking-pan, skin side up. Rub with butter and bake. +Pour over melted butter, sprinkle with minced parsley, and serve. + +[Page 436] +FILLETS OF WEAKFISH IN CASES + +Spread the fillets with chapped oysters mixed with the unbeaten +white of egg. Season with salt and pepper, sprinkle with chapped +shallots, parsley, and mushrooms. Cover with crumbs, dot with butter, +wrap in buttered paper, and bake slowly far half an hour. Serve +with Velouté Sauce, seasoned with lemon-juice. + +FILLETS OF WEAKFISH À L'ORLY + +Season the fillets with salt, pepper, and lemon-juice, dip in flour, +then in well-beaten eggs to which two tablespoonfuls of olive-oil +have been added, and then in crumbs. Fry in deep fat and serve +with Tomato Sauce. + +FILLETS OF WEAKFISH À LA HAVRAISE + +Season the fillets with salt and pepper and fry for a few minutes +in butter. Drain and keep warm. Add to the butter two cupfuls of +Velouté Sauce and a wineglassful of white wine. Boil for five minutes, +take from the fire, add the yolks of three eggs beaten with the +juice of half a lemon, and three tablespoonfuls of butter. Reheat, +but do not boil. Add a few cooked mushrooms or oysters to the sauce, +pour over the fish, and serve. + +[Page 437] +TURBANS OF WEAKFISH + +Take the fillets of four small weakfish, remove the skin and most +of the bones. Spread with chopped oysters mixed with seasoned crumbs, +roll up, fasten with skewers, put in a buttered baking-pan, cover +with buttered paper, and bake until done. Take out the skewers, +cool, dip in crumbs, then in beaten egg, then in crumbs, fry in +deep fat, drain, and serve with Ravigote Sauce. + + + + +[Page 439] +FOUR WAYS TO COOK WHITEBAIT + +FRIED WHITEBAIT--I + +Heat together one cupful of lard and one cupful of olive-oil. Sprinkle +the whitebait thickly with seasoned flour and shake free of all that +does not adhere readily. Fry quickly in a frying-basket, season +with salt and cayenne, and serve immediately. + +FRIED WHITEBAIT--II + +Wash the whitebait in ice-water, drain, wipe dry, dip in milk, +then in equal parts of cracker dust and seasoned flour. Fry in deep +fat, season with salt and cayenne, and serve. + +FRIED WHITEBAIT--III + +Cover the fish with cold water, drain, and throw them into a cloth +strewn with sifted flour. Shake them in the cloth to make the flour +adhere to them, then toss them in a sieve. The fish will not stick +together if they are fresh. Have ready plenty of boiling beef fat, +and fry the whitebait in a wire basket, a few at a time. When they +are crisp without being brown they are done enough. Drain, sprinkle +[Page 440] +with salt, and serve immediately. + +DEVILLED WHITEBAIT + +Fry the whitebait according to directions previously given, season +very highly with cayenne pepper, and serve. + + + + +[Page 441] +TWENTY-FIVE WAYS TO COOK WHITEFISH + +BOILED WHITEFISH + +Boil a large whitefish in salted and acidulated water, adding a +bunch of parsley and a sliced onion to the water. Drain, and serve +with any preferred sauce. + +BOILED WHITEFISH À LA MACKINAC + +Clean and split the fish and put into a buttered dripping-pan, +skin-side down. Add enough salted water barely to cover, and simmer +for half an hour. Serve with Maître d'Hôtel Sauce and garnish with +hard-boiled eggs. + +FRIED WHITEFISH--I + +Clean and trim the fish and cut into convenient pieces for serving. +Dip in seasoned flour and sauté in hot lard in a frying-pan. + +FRIED WHITEFISH--II + +Cut the fish in slices, dip in beaten egg, then in seasoned crumbs, +and fry in fat to cover. Serve with any preferred sauce. + +[Page 442] +FRIED WHITEFISH--III + +Clean and dry the fish, cut into fillets, dip in seasoned crumbs, +then in egg, then in crumbs, and fry quickly in fat to cover. Serve +with Tartar Sauce. + +BROILED WHITEFISH--I + +Clean, trim, and split a large whitefish, season with salt, pepper, +and oil, and broil. Garnish with lemon and parsley and serve with +Tartar Sauce. + +BROILED WHITEFISH--II + +Put a cleaned and split whitefish on a wire broiler, season with +salt and cayenne, lay a few thin slices of bacon on top, put the +broiler on a baking-pan, and cook in the oven without turning. +Put on a platter, add a little butter, and rub hard-boiled eggs +through a sieve over the fish. Garnish with parsley and lemon. + +BROILED WHITEFISH--III + +Clean and split the fish, season with salt and pepper, sprinkle +with lemon-juice, and broil. Pour over melted butter and serve. + +BAKED WHITEFISH--I + +Clean and split a large fish, remove the bone, and put in a buttered +baking-pan skin-side down. Season with salt, cayenne, and lemon-juice, +[Page 443] +sprinkle with crumbs, dot with butter, and bake. Serve with any +preferred sauce. + +BAKED WHITEFISH--II + +Make a stuffing of one and one-half cupfuls of dry bread-crumbs, +seasoning with salt and pepper. Add a heaping tablespoonful of +butter and one egg well-beaten. Stuff the fish and sew it up. Put +in a buttered baking-pan, pour in one cupful of vinegar, and bake +until done, basting with butter and hot water. Take up the fish +and thicken the gravy with two tablespoonfuls of flour browned +in butter and rubbed smooth with a little cold water. + +BAKED WHITE FISH--III + +Dip the fillets of whitefish in beaten egg, then in crumbs, then in +egg, then in crumbs, and lastly in beaten egg. Bake in a buttered +dripping-pan for twenty-five minutes and serve with Cream Sauce. + +BAKED FILLETS OF WHITEFISH + +Cut a large cleaned whitefish into fillets, removing as much as +possible of the bone. Season with salt and pepper, dip into beaten +egg, then in crumbs, then in beaten egg, then in crumbs, and lastly +[Page 444] +in beaten egg. Bake in a thickly buttered baking-dish, drain on +brown paper, garnish with fried parsley, and serve with Parsley +Sauce. + +BAKED WHITEFISH À LA BORDEAUX + +Stuff a large whitefish with seasoned crumbs, put into a buttered +baking-pan, rub with butter, dredge with seasoned flour, add one +cupful of Claret, and bake. Take up the fish, strain the liquid, +add a little more Claret, thicken with flour, brown in butter, +season with red pepper, and serve separately. + +STUFFED WHITEFISH + +Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet +herbs, and melted butter. Add a beaten egg to bind, stuff the fish, +and sew up. Bake slowly, basting with melted butter and water, +and serve with Tartar Sauce. + +STUFFED WHITEFISH WITH OYSTER SAUCE + +Make a stuffing of two cupfuls of bread-crumbs, half a cupful of +chopped salt pork fried crisp, a chopped hard-boiled egg, half a +cupful of vinegar, and salt, pepper, butter, sage, and mustard +to season. Stuff the fish, tie in mosquito netting, and steam until +[Page 445] +done. Pour over a Cream Sauce to which cooked oysters and a little +lemon-juice and minced parsley have been added. + +WHITEFISH À LA CRÈME--I + +Cook the fish until done in boiling salted water, drain, and remove +the large bones. Cook together two tablespoonfuls each of butter +and flour, add two cupfuls of milk, and cook until thick, stirring +constantly. Season with salt, pepper, grated onion, minced parsley, +and grated nutmeg, take from the fire and add half a cupful of +butter. Add also the white of an egg well-beaten. Put the fish on +a serving-dish, spread the sauce over it and brown in the oven. + +WHITEFISH À LA CRÈME--II + +Clean a whitefish and simmer until done in salted, boiling water. +Drain, remove the large bones. Put into a buttered baking-pan, +sprinkle with chopped onion and minced parsley, seasoning with +grated nutmeg, salt, and pepper. Cover with Cream Sauce to which +three tablespoonfuls of butter have been added, and put into a +hot oven for ten or fifteen minutes. + +[Page 446] +WHITEFISH AU GRATIN--I + +Boil a whitefish in salted water and flake fine with a fork. Bring +to the boil two cupfuls of milk and thicken it with a tablespoonful +of corn-starch rubbed smooth in a little cold water. Take from +the fire, add salt and pepper to season, two tablespoonfuls of +butter, and two eggs well-beaten. Butter a baking-dish, put in a +layer of fish, cover with sauce, season with grated nutmeg, and +repeat until the dish is full. Cover with crumbs, dot with butter, +and brown in the oven. + +WHITEFISH AU GRATIN--II + +Skin and bone the fish, cut into small squares, and season with salt +and pepper. Brown two tablespoonfuls of flour in butter, and add +gradually two cupfuls of stock or milk. Cook until thick, stirring +constantly, seasoning with salt, pepper, lemon-juice, minced parsley, +grated onion, and a tablespoonful of vinegar. Butter a baking-dish, +put in a layer of the fish, cover with sauce, and repeat until +the dish is full. Cover with crumbs, dot with butter, and brown +in the oven. + +WHITEFISH À LA MAÎTRE D'HÔTEL + +Clean, split, and bone a large whitefish, dip in seasoned oil, broil, +[Page 447] +and serve with Maître d'Hôtel Sauce. + +WHITEFISH À LA POINT SHIRLEY + +Clean, split, and bone the fish, and put into a buttered baking-pan, +skin-side down. Season with salt, red pepper, and lemon-juice, add +enough boiling water to keep from burning, and bake. Serve with +Maître d'Hôtel Sauce. + +PLANKED WHITEFISH--I + +Butter a fish-plank and tack a large cleaned and split whitefish on +it, skin side down. Rub with butter, season with salt and pepper, +and cook in the oven or under a gas flame. Put a border of mashed +potato mixed with the beaten white of egg around the fish, using +a pastry tube and forcing bag. Put into the oven for a few minutes +to brown the potato, and serve with a garnish of lemon and parsley. + +PLANKED WHITEFISH--II + +Clean and split a large whitefish, remove the bone, and tack on +a buttered fish-plank, skin-side down. Season with salt, pepper, +butter, and lemon-juice, and bake in the oven. + +[Page 448] +CREAMED WHITEFISH À LA MADISON + +Steam a large whitefish until tender, take out the bones, and flake +fine. Cook together one tablespoonful of butter and two of flour, +add two cupfuls of milk, and cook until thick, stirring constantly. +Season with parsley, thyme, grated onion, salt, and pepper, take +from the fire, add two eggs well-beaten, and three tablespoonfuls +of butter. Put in a buttered baking-dish a layer of fish, then a +layer of sauce, and repeat until the dish is full, having crumbs +and butter on top. Brown in the oven. + +JELLIED WHITEFISH + +Boil two pounds of whitefish in salted and acidulated water, with +four bay-leaves, a tablespoonful of pepper-corns, and half a dozen +cloves. Take out the fish, strain the liquid, and reduce by rapid +boiling to a quantity barely sufficient to cover the fish. Add +the juice of a lemon and two ounces of dissolved gelatine. Flake +the fish with a fork, removing all skin, fat, and bone, mix with +the liquid, pour into a fish mould, wet with cold water, and put +on ice until firm. Serve with Mayonnaise or Tartar Sauce. + +WHITEFISH CROQUETTES + +One cupful of cold boiled fish flaked fine. +[Page 449] +Add to it half a cupful of mashed potatoes, half a cupful of +bread-crumbs, half a cupful of cream, the beaten yolks of two eggs, +and salt and pepper to season. Shape into croquettes, dip into +the beaten white of eggs, then into crumbs, and fry in deep fat. +Garnish with parsley and serve with any preferred sauce. + +WHITEFISH WITH FINE HERBS + +Put a large whitefish in a buttered baking-pan with salt, pepper, +grated nutmeg, minced parsley, chopped onions, and mushrooms to +season. Moisten with white wine and white stock, and bake, basting +frequently. Cover with Velouté Sauce, sprinkle with crumbs, dot +with butter, bake brown, squeeze lemon-juice over, and serve. + + + + +[Page 451] +EIGHT WAYS TO COOK WHITING + +BROILED WHITINGS + +Trim the fish and score on both sides, dip in oil, broil, and serve +with Maître d'Hôtel Sauce. + +BOILED WHITINGS + +Clean and trim the fish, boil in salted water, drain, and serve +with any preferred sauce. + +FRIED WHITINGS + +Trim and skin the fish, skewer in a circle, dip into beaten eggs, +then in seasoned crumbs, and fry in fat to cover. Serve with any +preferred sauce. + +FILLETS OF WHITING À LA MAÎTRE D'HÔTEL + +Sauté the prepared fillets in fresh butter, seasoning with pepper +and salt. Drain, and serve with Maître d'Hôtel Sauce. + +FILLETS OF WHITING À LA MARÉCHALE + +Parboil the prepared fillets, drain, cool, spread with very thick +[Page 452] +Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs, +and fry in fat to cover. Serve with any preferred sauce. + +FILLETS OF WHITING À L'ORLY + +Fillet the whitings and remove the skin from each. Marinate for +two hours in oil and vinegar with pepper, salt, thyme, bay-leaf, +parsley, and shallot to season. Drain, dip in flour, and fry in +deep fat. + +FILLETS OF WHITING À LA ROYALE + +Prepare according to directions given in the recipe for Fillets +of Whiting à l'Orly, dipping in batter before frying. + +WHITING WITH FINE HERBS + +Clean and skin the fish well and fasten them with their tails in +their mouths. Put on a buttered baking-dish, season with salt, +pepper, and powdered sweet herbs, pour over a little melted butter, +cover, and bake. Allow one fish for each person and serve in the +dish in which they are baked. + + + + +[Page 453] +ONE HUNDRED MISCELLANEOUS RECIPES + +BAKED FISH + +Prepare a Cream Sauce, seasoning with grated onion, minced parsley, +and powdered mace. Take from the fire, add the yolks of two eggs, +and salt and pepper to taste. Put a layer of cold cooked flaked +and seasoned fish into a buttered baking-dish, spread with the +sauce, and repeat until the dish is full, having sauce on top. +Sprinkle with crumbs, dot with butter, and brown in the oven. This +may be baked in individual dishes if desired. + +FISH BALLS + +Prepare a fish stock from the skin, bones, and trimmings of fish, +seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil +slowly for an hour in water to coyer. Chop the raw fish with a few +blanched almonds and a little garlic. Season with salt, pepper, +and mace, and shape into small balls. Strain the stock, bring it to +the boil, drop the balls in, and simmer slowly for twenty minutes. +Skim out the balls and put on ice. Beat six eggs thoroughly with a +[Page 454] +little cold water and add them gradually to the boiling stock. Cook +in a double-boiler until smooth and thick. Take from the fire, add +the juice of two lemons, and a tablespoonful of tarragon vinegar. +Pour the sauce over the balls, sprinkle with capers and minced +parsley, and serve very cold. + +COLD BOILED FISH + +Clean and skin a large fish and put on a piece of buttered paper in +the bottom of a fish-pan. Add a sliced onion, two beans of garlic, +and enough salted water to cover. Simmer until done. Take it up +and squeeze over it the juice of a lemon. Boil two eggs hard, chop +the whites fine and sift the yolks. Cut cold boiled beets in fancy +shapes. Put a row of the chopped whites of eggs down the middle +of the fish, on each side of that a row of the yolks, and next to +the yolks a row of the beets. Pour over a French dressing, garnish +with lettuce leaves, and serve. + +FISH À LA BRUNSWICK + +Cook any large fish in salted water, adding one cupful of vinegar, +and sliced onions, celery root, and parsley to season. For the +sauce mix the yolks of two hard-boiled eggs with the yolks of two +[Page 455] +raw eggs, add a teaspoonful of prepared mustard, and a little salt, +pepper, vinegar, lemon-juice, chopped parsley, onion, capers, +shallots, and chopped pickle. Mix to a smooth paste with oil, add +the finely chopped whites of the eggs, spread over the drained +fish, and serve. + +FISH AUX BOUILLABAISSE + +Heat a tablespoonful of sweet oil, cut a small piece of onion into +bits, and let brown in the oil, add a cupful of strained tomatoes, +a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a +dash of tabasco, a little tomato catsup, salt, pepper, parsley, +and white wine; let this boil for half an hour, then add the fish +and boil for twenty minutes. Serve on buttered toast with the sauce +poured over. Garnish with parsley. + +BOUILLABAISSE--I + +Cut into pieces and remove the bones from three pounds of fish, +add six shrimps or one lobster or two crabs, cooked, and cut into +large pieces, add one-half pint of olive-oil; fry lightly, and add +one lemon and two tomatoes, one onion, and one carrot, all sliced, +one pinch of saffron,--as much as lies on a ten cent piece,--a +bay-leaf, and some parsley. A bean of garlic is used, unless the +[Page 456] +casserole is rubbed with it before cooking. Stir for ten minutes, +add one cupful of stock and one wineglassful of white wine or cider. +Cook for fifteen minutes longer, pour out into a bowl, place slices +of toast in the casserole, and cover with the fish and vegetables, +allowing the sauce sufficient time to soak into the toast, and +adding salt and pepper to taste. + +BOUILLABAISSE--II + +Put into a saucepan about four pounds of different varieties of +fish, including one lobster. The fish should be cleaned and cut +into small square pieces; the lobster should be cut in sections, +leaving the shell on. Add a bunch of parsley, three sliced tomatoes, +one large whole clove of garlic, chopped fine, three bay-leaves, half +a dozen cloves, one teaspoonful of saffron, three sliced onions, +one cupful of olive-oil, salt and pepper to season, and enough +water to cover. Bring to the boil, and simmer for thirty minutes. +Line a soup tureen with thin slices of toasted bread, pour the +contents of the sauce over it, and serve in soup plates, with both +forks and spoons. This is a genuine French recipe. + +CANAPES OF FISH + +Toast small squares of bread and make a +[Page 457] +border of stiffly beaten white of egg around each one, using a +pastry bag and tube. Bake in a quick oven until light brown. Fill +the centre with creamed fish and serve very hot. + +FISH CAKES--I + +Season hot mashed potatoes with salt, pepper, and butter, and add +one beaten egg to each two cupfuls of potatoes. Add an equal amount +of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce +to make a smooth mixture. Shape into small flat cakes, dredge with +seasoned flour, and sauté in bacon fat. Serve with a garnish of +fried bacon. + +FISH CAKES--II + +Chop the cooked fish and season with grated onion, sweet herbs, +powdered mace, and salt and pepper. Add half as much bread-crumbs +as fish, mix with the unbeaten white of egg and a little melted +butter, shape into small flat cakes, dredge with flour, and fry +in butter. + +FISH CHOPS + +Mix cold cooked flaked fish with a little very thick Cream Sauce, +and season with lemon-juice and minced parsley. Shape into chops, +dip in egg and crumbs, and fry in deep fat. Stick a small piece of +[Page 458] +macaroni in the small end of each chop to represent the bone. +Serve with Tartar Sauce. + +CHARTREUSE OF FISH--I + +Butter a small mould and put in alternate layers of seasoned mashed +potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled +eggs. Pour over enough cream to moisten, cover with potatoes and +steam for twenty minutes. Turn out on a hot platter, garnish with +parsley, and serve with any preferred sauce. + +CHARTREUSE OF FISH--II + +Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked +flaked fish and two eggs well-beaten. Season to taste, adding a +little Worcestershire Sauce. Put into a buttered mould, steam for +thirty minutes, and serve with any preferred sauce. + +FISH CHOWDER + +Skin three or four pounds of fresh fish and cut into convenient +pieces for serving. Cut a quarter of a pound of fat salt pork into +dice, and fry crisp. Skim out the dice and fry two sliced onions +brown in the fat. Strain the fat into a deep kettle, cover with +[Page 459] +sliced raw potatoes, add the fish, salt and pepper to season, and +enough boiling water or fish stock to cover. Simmer slowly until the +fish is almost done, add two tablespoonfuls of butter, half a dozen +split Boston crackers, four cupfuls of boiling milk, and the onion +and pork dice. Reheat and serve. + +COQUILLES OF FISH + +Flake cold boiled fish and mix it with Cream Sauce. Season with +anchovy essence, salt and pepper, then fill buttered shells with +the mixture, cover with fried crumbs, heat thoroughly in the oven, +and serve. + +COURT BOUILLON FISH + +Slice the fish in pieces (red fish is best), season with salt and +pepper, and boil until done. Put two tablespoonfuls of butter into +a frying-pan, when hot slice in one large onion and brown it, add +one-half can of tomatoes, season with one teaspoonful of pepper, +one-half teaspoonful of allspice, some finely chopped parsley, and +one-half cupful of tomato catsup. Just before it begins to boil +add one wineglassful of good Claret. Cut some bread into small +cubes, fry in butter to garnish the dish. Place the fish in the +centre of the platter, pour the gravy over and garnish with the +bread cubes. + +[Page 460] +FISH À LA CRÈME--I + +Reheat cold cooked fish, flaked, in a Cream Sauce. + +FISH À LA CRÈME--II + +Butter a stoneware platter and put upon it cold cooked flaked fish +mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and +surround with a border of mashed potato mixed with beaten egg, +using a pastry bag and tube. Sprinkle with cheese and bake in the +oven. + +FISH À LA CRÈME--III + +Scald one quart of milk in a double-boiler with a blade of mace, +a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful +each of corn-starch and butter rubbed together. Take from the fire, +add salt and pepper to season, and the beaten yolks of two eggs. +Put a layer of fish in a buttered baking-dish, then a layer of +sauce, and repeat until the dish is full, having sauce on top. Cover +with crumbs, dot with butter, and brown in the oven. + +CREAMED FISH + +Mix cold cooked flaked fish with Cream Sauce and season to taste. +Peel large cucumbers, cut in two lengthwise, boil until tender in +[Page 461] +salted water, scoop out the pulp, and fill with the hot fish. Cover +with crumbs, dot with butter, and brown in the oven. + +CREAMED FISH WITH OYSTERS + +Reheat cold cooked flaked fish with an equal quantity of oysters +in Cream Sauce. Simmer until the edges of the oysters curl. + +CREAMED FISH ON TOAST + +Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice, +pour over hot buttered toast, and serve. + +FISH À LA CRÈOLE + +Chop an onion and a clove of garlic and fry in lard. Add three +tablespoonfuls of flour, cook until brown, and add one can of strained +tomatoes. Have the fish cut into convenient pieces for serving, +dredge with seasoned flour, and sauté in butter until brown. Pour +the sauce over, simmer until done, and serve. + +FISH CROQUETTES--I + +Mix cold cooked flaked fish with one-third the quantity of mashed +potatoes and add enough Drawn-Butter Sauce to make a smooth paste, +season with salt, pepper, and Worcestershire, cool, shape into +[Page 462] +croquettes, dip in egg and crumbs, and fry in deep fat. + +FISH CROQUETTES--II + +Prepare a very thick Cream Sauce and mix it with twice as much cold +cooked fish flaked fine. Season to taste and cool. Add bread-crumbs +or an egg, or both, if the mixture is not stiff enough. Shape into +croquettes, dip in egg and crumbs, fry in deep fat, and serve with +any preferred sauce. + +CURRIED FISH--I + +Fry two chopped onions in butter and add a tablespoonful of flour +mixed with a teaspoonful of curry powder. Add two cupfuls of water +or stock and cook until thick, stirring constantly. Reheat in this +sauce cold cooked flaked fish; take from the fire, season with salt, +pepper, and lemon-juice, and serve in a border of boiled rice. + +CURRIED FISH--II + +Season cold cooked flaked fish with grated onion and lemon-juice +and reheat in Curry Sauce. + +CURRIED FISH--III + +Fry two chopped onions in butter and add enough flour to make a +smooth paste. Add enough stock to make the required quantity of +[Page 463] +sauce, and cook until thick, stirring constantly. Season highly with +salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar. +Reheat cold boiled fish in this sauce and serve with boiled rice. + +CURRIED FISH--IV + +Fry a chopped onion in butter, and add enough curry powder to season +highly. Add a cupful of stock or milk, and cold cooked fish cut +into small slices. Simmer for ten minutes, sprinkle with chopped +parsley, and serve. + +CURRIED FISH IN RAMEKINS + +Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual +dishes, cover with crumbs, dot with butter, sprinkle with grated +cheese, and brown in the oven. + +FISH CUTLETS + +Mix cold cooked flaked fish with very thick Cream Sauce and season +to taste. Shape into cutlets, dip in egg and crumbs, and fry in +deep fat. + +DEVILLED FISH--I + +Make a paste with a teaspoonful of dry +[Page 464] +mustard, two tablespoonfuls of butter, and lemon-juice, seasoning +with salt and cayenne. Fill small buttered shells with cold cooked +flaked fish, spread with the paste, cover with crumbs, dot with +butter, and brown in the oven. + +DEVILLED FISH--II + +Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled +eggs, seasoning with salt, pepper, minced parsley, and made mustard. +Fill small shells--clam shells are usually used--and cool. Brush +the tops with beaten egg, sprinkle with crumbs, and fry in deep +fat. Serve with Tartar Sauce. + +DEVILLED FISH--III + +Mix together one tablespoonful each of mustard, lemon-juice, and +hot water, add a teaspoonful of Worcestershire, and salt and paprika +to season. Broil the fish until it begins to brown, spread with +the mixture, dip in crumbs, and finish broiling. Serve with Tartar +Sauce. + +ESCALLOPED FISH--I + +Reheat equal quantities of cold cooked flaked fish and cold cooked +maraconi cut small in equal parts of tomato sauce and +[Page 465] +oyster liquor. Season with salt and pepper, grated onion, paprika, +and minced parsley. If desired, this mixture may be put into a +buttered baking-dish, covered with crumbs, dotted with butter, and +browned in the oven. + +ESCALLOPED FISH--II + +Fill a buttered baking-dish half full of cold cooked flaked fish +seasoned to taste. Cover with Cream Sauce, seasoned with grated +onion, chopped celery, minced parsley, and clove. Cover with mashed +potato, beaten light with the stiffly beaten white of egg, dot +with butter, and brown in the oven. Cream may be used instead of +the Cream Sauce. + +ESCALLOPED FISH--III + +Mix cold baked flaked fish with the remnants of the stuffing. Arrange +in a buttered baking-dish with alternate layers of seasoned cracker +crumbs, having crumbs on top. Pour over enough cream to moisten, +and bake brown. + +ESCALLOPED FISH--IV + +Into a well-buttered baking-dish put a layer of cold baked fish +flaked. Add a layer of the stuffing, if any, sprinkle with +[Page 466] +crumbs, dot with butter, and repeat until the dish is full, having +crumbs and butter on top. Pour over enough cream or Cream Sauce +to moisten, and bake until well browned. + +ESCALLOPED FISH AU GRATIN + +Add one egg well-beaten to three cupfuls of seasoned mashed potato. +Make a border of the potato around a stoneware platter. Put a layer +of Béchamel Sauce on the bottom of the platter, then a layer of +cold cooked flaked fish, cover with sauce, sprinkle with crumbs +and grated cheese, dot with butter, and brown in the oven. Serve +in the same dish. + +ESCALLOPED FISH IN SHELLS + +Allow one cupful of Cream Sauce to each cupful of cold cooked flaked +fish, seasoning with salt, pepper, grated onion, and lemon-juice. +Add chopped hard-boiled eggs if desired, or the yolk of one egg +beaten smooth with a little hot cream. Fill buttered shells with +the mixture, cover with crumbs, dot with butter, and brown in the +oven. Sprinkle also with minced parsley or grated Parmesan cheese, +or sweet green pepper. + +FILLED FISH + +Clean a fish thoroughly and take the flesh +[Page 467] +carefully from the skin. Do not injure the skin. Take out the bones, +chop the meat fine, and mix with an equal quantity of bread-crumbs. +Season with grated onion, salt, pepper, grated nutmeg, and minced +parsley. Add half a cupful of butter, half a cupful of blanched +and pounded almonds, three whole eggs, and the yolks of two more. +Fill the skin, preserving the natural shape of the fish, and sew +up. Simmer in court bouillon until done, drain, and stick the body +of the fish full of blanched almonds shredded. Strain the liquid +in which the fish was cooked, thicken with butter and flour cooked +together, season with lemon-juice, pour around the fish, and serve. + +FISH FRITTERS + +Mix any cold cooked flaked fish with an equal quantity of mashed +potatoes, seasoning with grated onion. Make into a paste with beaten +egg, shape into balls, dredge with flour, and fry in deep fat. +Dip in egg and crumbs before frying if desired. + +FISH IN GREEN PEPPERS + +Prepare Creamed Fish according to directions previously given. +Cut a slice from the pointed ends of green peppers, and remove the +seeds carefully. Stuff with the fish mixture, sprinkle with crumbs, +[Page 468] +and lay a bit of butter on top of each one. Put into a baking-pan +with a little hot water and bake carefully, basting as required. + +FISH HASH + +Cut salt pork into dice, fry crisp, and skim out the pork. Mix +together equal parts of cold cooked flaked fish and cooked potatoes, +cut small. Season to taste and cook slowly in the pork fat until +brown. Arrange the dice around the platter as a garnish. + +JELLIED FISH SALAD + +Mix cold flaked fish, which has been cooked in court bouillon, +with Mayonnaise. Add sufficient soaked and dissolved gelatine to +make the mixture very hard. One package of gelatine will solidify +one quart of the mixture. Pour into a mould wet in cold water and +put on the ice to harden. Turn out and serve with a garnish of +hard-boiled eggs and lettuce. + +KEDJEREE--I + +Prepare a Cream Sauce, take from the fire, season to taste, and +add two eggs well-beaten. Add cold cooked flaked fish and boiled +rice in equal parts, seasoning the rice with salt, pepper, cayenne, +[Page 469] +mace, and melted butter. Reheat and serve. + +KEDJEREE--II + +Moisten cold flaked fish with one egg beaten with two tablespoonfuls +of milk and a tablespoonful of melted butter. Heat thoroughly in +a double-boiler, season to taste, and serve with rice which has +been cooked for ten minutes in stock. + +CRÉOLE KEDJEREE--I + +Cook together for five minutes one cupful of cold cooked flaked +fish, one cupful of cold boiled rice, one hard-boiled egg chopped +fine, a tablespoonful of butter, and salt, red pepper, and curry +powder to season. Serve on buttered toast. + +CRÉOLE KEDJEREE--II + +Prepare according to directions given above, adding chopped onion +and garlic, and a little lemon-juice to the seasoning. + +FISH LOAF + +Line a buttered baking-dish with mashed potato that has been well +seasoned with pepper and salt, and made light with well-beaten +eggs. Fill the centre with Creamed Fish, seasoned to taste, cover +[Page 470] +with more mashed potato, rub with butter, and bake until the top +is nicely browned. Serve in the same dish. + +FISH WITH LEMON SAUCE + +Put to boil in a wide porcelain-lined kettle sufficient water to +cook the fish. Add one-half cupful of vinegar, and one-half cupful +of wine. Add a heaping tablespoonful of butter, and when melted, +put in the slices of fish, which have already been seasoned. Boil +until the fish is tender. In the meantime, beat the yolks of four +eggs until light with half a cupful of sugar, and the juice of two +lemons. Remove one cupful of fish stock from the kettle with the +fish. Let boil until thoroughly mixed, shaking the pan to prevent +curdling. Put on a serving-dish, and garnish with slices of lemon +and parsley. + +BAKED FISH WITH LEMON SAUCE + +Bake the fish in a pan with water and butter, taking care to add +water when all in the pan has been absorbed. When the fish is done, +drain off all the gravy which is in the pan, and put on the stove +to boil with one cupful of white wine. Beat the yolks of four eggs +with one-half cupful of sugar, stir a little wine in, add the juice +of two lemons, put back on the stove to thicken, and just before +[Page 471] +serving, pour the sauce over the fish. Half the quantity of sauce +can be used for a small family. + +CREAM LEMON FISH + +Boil the sliced fish until tender, in enough water to cover, to +which a lump of butter, half a cupful of vinegar, and salt and pepper +have been added. Beat the yolks of two eggs and two teaspoonfuls +of sugar, and add the juice of one lemon. Take the fish out of +the water, and put on the platter in which it is to be served. +Thicken the gravy with flour that has first been dissolved in a +little water. When thick, pour two cupfuls of the gravy over the +eggs and lemon, stirring all the time. When cold, add one-half +cupful of cream whipped stiff, and pour over the fish. + +MASKED FISH + +Cover the bottom of an earthen baking-dish with sliced onion, add +a thick layer of sliced raw potatoes, seasoning with salt and red +pepper. Cover with a layer of fish, add a layer of sliced tomatoes, +cover with raw potato, and fill the bowl with stock or water in +which one-half cupful of butter has been melted. Bake for two hours +in a slow oven. + +[Page 472] +STEWED FISH À LA MARSEILLES + +Cook three pounds of fish with a crab in equal parts of hot water +and cider, seasoning with minced garlic, parsley, and thyme, a +bay-leaf, and a clove. Cook for half an hour and thicken with a +tablespoonful each of butter and flour cooked together. Add the +yolks of two eggs beaten with a little cold water, and salt, pepper, +and lemon-juice to season. Add a green pepper chopped fine, and +two pods of okra. Simmer for fifteen minutes and serve in the dish +in which it is cooked. + +FISH EN MATELOTE--I + +Cut any firm-fleshed fish into strips and season with salt and +pepper. Parboil two sliced onions, drain, season, add a cupful +of hot water and half a cupful of Sherry. Add the fish and simmer +until done. Thicken with butter cooked in flour, and serve. + +FISH EN MATELOTE--II + +Cut three or four kinds of fish into convenient pieces for serving, +and sprinkle with salt and pepper. Cover with water and Claret in +equal parts, and add parsley, thyme, and bay-leaves to season. +Simmer until done. Take the fish up carefully and strain the +[Page 473] +cooking liquor. Fry a dozen or more small white onions brown in +butter. Add two tablespoonfuls of flour and the liquid drained from +the fish. Cook until thick, stirring constantly, and add boiling +water or stock, if too thick. When the onions are done, take from +the fire, season with lemon-juice, add a few cooked mushrooms, +pour over the fish, and serve. + +MATELOTE OF FISH À LA NORMANDY + +Fry brown in butter with sliced onions two pounds of fresh sliced +fish, using several kinds. Add two tablespoonfuls of flour, half +a dozen sliced mushrooms, salt, pepper, and lemon-juice to season, +a pinch of sweet herbs, and Claret and stock in equal parts to +cover. Simmer for half an hour and serve in a casserole. + +FISH MOUSSELINES + +Mince enough uncooked white fish to make two cups, add one cupful +of soft bread-crumbs and one-half cupful of cream. Press through +a colander, season with salt, pepper, lemon-juice, a suspicion +of mace, and Worcestershire Sauce. Fold in carefully the beaten +whites of four eggs. Turn into buttered moulds (round bottomed +ones) and steam one-half hour. Turn out on separate plates, surround +[Page 474] +with the sauce, and drop tiny balls of boiled potato in the sauce. +For sauce, make a stock of the fish bones and add to it two +tablespoonfuls of butter and two of flour cooked together. There +should be one and one-half cupfuls of stock. Add one-half cupful of +cream; and, when boiling, salt, pepper, and one tablespoonful of +grated horse-radish soaked in lemon-juice. + +MOULD OF FISH + +Line a buttered mould with seasoned mashed potato and fill the +centre with alternate layers of Creamed Fish and sliced hard-boiled +eggs. Cover with the potato and steam or bake. Turn out and serve +with any preferred sauce. + +FISH PATTIES--I + +Mix cold cooked flaked fish with Cream Sauce and put into buttered +patty-shells with alternate layers of crumbs. Sprinkle with crumbs, +dot with butter, and brown in the oven. + +FISH PATTIES--II + +Reheat cold cooked flaked fish in Béchamel Sauce, adding a few cooked +mushrooms. Fill patty-shells and brown in the oven. + +[Page 475] +FISH AND OYSTER PIE + +Butter a baking-dish and put in a layer of cold cooked fish, seasoning +with pepper and salt. Sprinkle with bread-crumbs, add a layer of +oysters, and season with nutmeg and minced parsley. Repeat until +the dish is full. Cover with crumbs and dot with butter, or with +a rich biscuit dough, and bake. If the biscuit crust is used, rub +with butter, and bake until brown. + +FISH PIE + +Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls +of melted butter, salt, pepper, minced parsley, and thyme to season, +and beat until smooth. Skin and bone two medium-sized fish, using +bass, cod, flounder, or mackerel. Scrape and pound half of the +flesh and add it to the bread paste. Cut the rest of the fish into +slices, season it, and arrange in layers in a deep baking-dish, +spreading each layer with the paste and seasoning. Cover with thin +slices of bacon and pour over one cupful of stock. Cover the pie +with pastry, leaving a hole in the middle for the steam to escape. +Cover with buttered paper and bake for three hours in a slow oven. +Take off the paper, brown the crust, and pour into the hole half +a cupful of stock to which a tablespoonful of Sherry or white wine +[Page 476] +has been added. Serve cold. + +NORMANDY FISH PIE + +Fill a baking-dish with any kind of fish, freed from skin, fat, +and bone, and cut into small pieces. Season with minced parsley, +grated nutmeg, salt, cayenne, black pepper, and mushroom catsup. +Moisten with white wine and brandy in equal parts, cover, bake, +and serve very hot. + +FISH PIQUANT + +Boil the fish whole in water seasoned well with onion, celery, +salt, red pepper, and a tiny bit of garlic. When tender, drain, +and put on a platter. Mix a lump of butter the size of an egg with +three tablespoonfuls of flour, then add the juice of one or two +lemons (according to size). Stir into this three cupfuls of the +water in which the fish was boiled, put back on the stove, and stir +until thickened. Remove from the fire, pour over the well-beaten +yolks of two eggs, add some cut up pickles and olives, pour over +the fish, and garnish with parsley or celery tops. + +PICKLED FISH--I + +Cut any kind of fish into pieces, dredge with flour, and fry. Cover +with hot vinegar, adding a sprig of mint, and a pod of pepper. Let +[Page 477] +cool in the liquid, drain, and serve very cold. + +PICKLED FISH--II + +Cut any firm-fleshed fish into small pieces, dredge with seasoned +flour, and fry brown in butter. Cover with boiling water to which +half a cupful of vinegar has been added. Add a chopped onion, two +tablespoonfuls of olive-oil, and a teaspoonful each of ground mace, +cloves, and allspice. Simmer for an hour and serve very hot. + +POTTED FISH--I + +Pound cold cooked flaked fish to a paste, seasoning highly with +salt, mustard, red and black pepper. Add melted butter to moisten, +pack closely in small stone jars or cups and steam for half an +hour. Cover with melted butter and keep in a cool place until ready +to use. + +POTTED FISH--II + +Cut the fish into convenient pieces for serving. For every six +pounds of fish allow one-fourth cupful each of salt, black pepper, +and stick cinnamon, one-eighth cupful of allspice and one teaspoonful +of clove. Put a layer of the fish in the bottom of an earthen pot, +[Page 478] +dredge with flour, sprinkle with spices, dot with butter, and +continue until the dish is full. Fill the jar with equal parts of +vinegar and water, cover tightly, and bake for five hours in a slow +oven. Serve cold. + +POTTED FISH--III + +Clean, skin, split, bone, and cut in small pieces three shad or +half a dozen small mackerel. Pack in layers in a small stone jar, +sprinkling each layer with salt, cayenne, and whole spices. Cover +with vinegar, close the jar tightly, and bake for five or six hours +in a slow oven. Let stand for two or three days before using. All +the small bones will be dissolved. + +RÉCHAUFFÉ OF FISH--I + +Take two cupfuls of cold cooked flaked fish and put into the chafing +dish with two tablespoonfuls of butter, one cupful of crumbs, salt +and pepper to season, and one egg beaten smooth with half a cupful +of cream. Simmer for five or six minutes. + +RÉCHAUFFÉ OF FISH--II + +Reheat one cupful of cooked flaked fish and one cupful of cooked +macaroni in butter. Season with salt, pepper, and tabasco sauce, and +[Page 479] +add one cupful of stewed and strained tomatoes. Heat thoroughly and +serve. + +RÉCHAUFFÉ OF FISH--III + +Prepare a Cream Sauce, using for liquid equal parts of cream and +fish stock. Add cold cooked flaked fish which has been seasoned +with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy +paste and minced parsley, and serve. + +RÉCHAUFFÉ OF FISH--IV + +Allow one cupful of Egg Sauce and four cupfuls of mashed potato +to each two cupfuls of cold cooked flaked fish. Put a layer of +potato in a baking-dish, lay the fish upon it, add the sauce, cover +with potato, spread with melted butter, and brown in the oven. + +RÉCHAUFFÉ OF FISH--V + +Brown a tablespoonful of flour in butter, add two cupfuls of milk, +and cook until thick, stirring constantly. Season with salt, pepper, +cayenne, ginger, and mace. Reheat cold cooked flaked fish in the +sauce. + +RÉCHAUFFÉ OF FISH--VI + +Reheat one and one-half cupfuls of stewed +[Page 480] +and strained tomatoes, seasoning with salt and pepper. Warm cold +cooked flaked fish in the sauce, take from the fire, add the yolk +of an egg beaten with a little cold water, and serve. The fish may +be put on a serving-dish and the sauce poured over it if desired. + +FISH À LA REINE--I + +Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning +with salt, pepper, and minced parsley. Add three chopped mushrooms +and the yolk of one egg well-beaten and reheat, but do not boil. +Serve in paper cases or shells. + +FISH À LA REINE--II + +Reheat cold cooked flaked fish in a Cream Sauce, seasoning with +pepper, salt, and minced parsley. Add a cupful of chopped cooked +mushrooms, and when very hot, take from the fire and stir in the +beaten yolks of two eggs. Serve in patty-shells or individual dishes. + +FISH RISSOLES--I + +Flake cold cooked fish, add one-third the quantity of grated +bread-crumbs, season with salt, pepper, grated onion, and melted +butter, and add enough well-beaten yolk of egg to make a smooth +[Page 481] +paste. Cut pie-paste into three-inch squares. Place a teaspoonful +of the minced fish in each square and cover with the paste. Wet +the edges to make sure they adhere. Dip the rissoles in egg and +crumbs, and fry in deep fat. + +FISH RISSOLES--II + +Season a cupful of cold cooked flaked fish with salt, pepper, and +melted butter. Soak a French roll soft in half a cupful of milk, +add the fish, and beat until smooth. Season with a little grated +onion and mix with two eggs well-beaten. Bake in small buttered +cups, turn out, and serve with any preferred sauce. + +FISH SALAD + +Cut a large fish into slices and boil the trimmings in water to +cover with a chopped onion, a little butter, and pepper and salt +to season. Boil for fifteen minutes, strain, and simmer the sliced +fish in it until done. Take up the fish carefully and squeeze the +juice of three lemons into the liquid. Season with cayenne, take +from the fire and add the yolks of six eggs and the whites of three +beaten with a little cold water. Reheat but do not boil; pour over +the fish and let cool. Serve very cold. + +[Page 482] +FISH SALAD À LA TYROLIENNE + +Add one cupful of cooked shrimps, cut into dice, to two cupfuls of +cold cooked flaked fish. Mix with four tablespoonfuls of vinegar, +two tablespoonfuls of capers, a pinch of celery seed, and a little +pepper. Add one green pepper freed from seeds and shredded. Mix +with Mayonnaise and serve on lettuce leaves with a garnish of +hard-boiled eggs. + +STEWED FISH--I + +Cover the trimmings of a large fish with cold water, boil for half +an hour, and strain. Add two fried onions and cover the fish with +the liquid. Add the juice of half a lemon and one tablespoonful of +butter and two tablespoonfuls of flour cooked to a smooth paste. +Simmer until the fish is done, season with salt, pepper, minced +parsley, and mushroom catsup, add one quart of parboiled oysters, +and serve. + +STEWED FISH--II + +Boil three sliced onions in water to cover until tender, and drain. +Season the onions with salt, pepper, cloves, mace, and allspice. +Cover with thick slices of fish. Add white wine or Claret and water +in equal parts to cover, and bring to the boil. Simmer until +[Page 483] +the fish is done, and thicken the liquid with butter and flour cooked +together. + +STEWED OR SHARP FISH + +Put in a fish-kettle on the stove one tablespoonful of fresh butter, +when melted add half an onion cut fine, a tiny piece of garlic, +cut fine; let brown, then add a tablespoonful of flour, lightly +browned, and enough water to cook the fish. To this liquor add +some cut up celery or celery seed, some finely chopped parsley, +two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of +cayenne pepper, some black pepper, a little ginger, and one +tablespoonful of fresh butter. When this mixture begins to boil, +add the fish, which has been cut up, and salted. Cook until done. +Remove the fish to a platter, and add to the liquor one cupful of +sweet milk, stirring constantly; boil for one minute, then pour +over the beaten yolks of two eggs, stirring all the time. Slice +a lemon over the fish, then pour the liquor over. Serve hot or +cold. + +SWEET SOUR FISH + +First cut up and salt the fish. Shad or trout is best. Put in a +fish-kettle with one and one-half cupfuls of water and one cupful +of vinegar, add one onion cut in slices, one dozen raisins, one +[Page 484] +lemon cut in slices, two bay-leaves, and six cloves. When this +mixture begins to boil, put in the fish and cook thoroughly. When +done, remove the fish to a platter. Put the liquor back on the +stove, add three tablespoonfuls of granulated sugar (which has been +melted and browned in a frying pan), then add two tablespoonfuls of +flour which has been rubbed smooth with a little water. Let boil +well and pour over the fish. If not sweet enough, add more sugar. +Serve cold. + +SWEET SOUR FISH WITH WINE + +Put to boil in a fish-kettle one cupful of water, one-half cupful +of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half +teaspoonful of ground cinnamon, and one onion cut in slices. Boil +thoroughly, then strain and add to it one lemon cut in slices, one +wineglassful of red wine, one dozen raisins, and one tablespoonful +of pounded almonds. Return to the fire, and when it comes to a boil, +add the fish, cut up and salted. Cook until done, remove the fish +to a platter, and to the liquor add a small piece of Leb-kuchen or +ginger cake, and stir in the well-beaten yolks of four eggs; stir +carefully or it will curdle. If not sweet enough, add more sugar. +[Page 485] +Pour over the fish. Shad or trout is the best fish to use. + +SPICED FISH--I + +Cook together for ten minutes one cupful of vinegar, one tablespoonful +of sugar, and six each of whole allspice, cloves, and peppercorns. +Strain over two cupfuls of cold cooked flaked fish, and serve very +cold. + +SPICED FISH--II + +Cool five pounds of sliced fish in salted water, drain, cool, and +skin. Boil together a quart of vinegar, two blades of mace, a small +onion sliced, a small red pepper, two tablespoonfuls of grated +horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard +seed, and half a cupful of water. Put the fish into an earthen +jar, pour over the hot spiced vinegar and let stand in a cold place +for two days before using. + +FISH TIMBALES + +Pound in a mortar one pound of fresh raw fish and press through +a purée sieve. To every cupful of fish pulp add a tablespoonful +of bread-crumbs soaked until soft in cream. Add also the beaten +yolk of one egg, and salt, pepper, grated onion, and nutmeg to +[Page 486] +season. Beat thoroughly, and for every cupful of pulp, fold in the +whites of two eggs beaten stiff. Fill a well-buttered mould +three-quarters full, set it into a pan of warm water, cover with +buttered paper, and bake for twenty minutes. Do not let the water +boil. Turn out on a platter and serve with any preferred sauce. + +FISH TIMBALE--I + +Run through a meat-chopper twice half a pound of white fleshed +fish. Add one cupful of soft bread-crumbs which have been boiled +to a smooth paste in a little milk. Cool, add to the fish, press +through a sieve, add six tablespoonfuls of cream, and salt and +pepper to season. Fold in carefully the stiffly beaten whites of +five eggs. Butter a small timbale mould, fill with the mixture, and +put in a baking-pan half full of boiling water. Cover with buttered +paper, bake for twenty minutes, and serve with Cream Sauce. + +FISH TIMBALE--II + +Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs +soaked in milk. Season with melted butter and grated onion and +moisten with the beaten yolks of eggs. Bake in buttered individual +moulds, turn out, and serve with a sauce made of one cupful of stewed +[Page 487] +and strained tomatoes mixed with a wineglassful of Sherry and half +a cupful of cream, and thickened with the beaten yolks of two eggs. +Add a few shrimps and cooked oysters to the sauce, pour around the +timbales, and serve. + +FISH TIMBALES--III + +Chop fine one cupful of raw fish and rub it through a sieve. Season +with salt, pepper, and grated onion, and add a dozen blanched almonds, +chopped fine. Fold in one cupful of whipped cream and the whites +of four eggs beaten very stiff. Fill small buttered moulds, set +into a pan of hot water, and bake carefully. + +FISH TIMBALE--IV + +Add one cupful of cold cooked flaked fish to one cupful of very +thick Cream Sauce and season with salt, cayenne, lemon-juice, and +minced parsley. Take from the fire, add the yolks of three eggs, +well-beaten, and cool. Fold in the whites of three eggs beaten +stiff, fill buttered individual moulds two-thirds full, set into +a pan of hot water, and bake for fifteen or twenty minutes. Serve +with any preferred sauce. + +[Page 488] +TURBAN OF FISH--I + +Prepare a Cream Sauce, seasoning with grated onion, powdered mace, +minced parsley, and lemon-juice. Add the yolks of two eggs. Put a +layer of cold cooked flaked fish in a buttered baking-dish, season +with salt, pepper, and lemon-juice, spread with the sauce, and +repeat until the dish is full. Cover with crumbs, dot with butter, +sprinkle with grated Parmesan cheese, and brown in the oven. + +TURBAN OF FISH--II + +Cut thin slices of fish into narrow strips, remove the skin, dip +in seasoned oil, and roll up, fastening with wooden toothpicks. +Dip in seasoned flour or in beaten egg and crumbs, fry in deep +fat, and serve with any preferred sauce. If preferred do not roll +the fish, but fry the strips straight. + +FISH TURBOT + +Reheat any kind of cold cooked fish in a Cream Sauce, adding the +beaten yolk of an egg to the sauce. Put into a buttered baking-dish, +cover with crumbs, dot with butter, sprinkle with grated Parmesan +cheese if desired, and bake brown, or put the fish and the sauce +in the baking-pan in separate layers. + +[Page 489] +FISH TOAST + +Mix cold cooked flaked fish with Cream Sauce, seasoning with salt, +pepper, lemon-juice, and minced parsley. Add the yolks of two eggs, +beaten with a little milk, and heat thoroughly, but do not boil. +Spread on very hot buttered toast. + +FISH À LA VINAIGRETTE + +Flake cold cooked fish and arrange on a platter with a border of +lettuce leaves. Pour over it a French dressing to which chopped +olives, capers, and pickles have been added. + + + + +[Page 490] +BACK TALK + +The author, though at present unable to contemplate calmly even a +pair of fish-net curtains, is willing to admit that there are more +ways of cooking fish than appear here. The blank pages appended +are for additional recipes. + + O.G. + + + + +[Page 499] +INDEX + +ANCHOVIES, ten ways to serve, 41 _ff_, +Anchovy butter sauce, 14 + +BASS, in season, 6; forty-five ways to cook, + 45 _ff_. (See also SEA-BASS and STRIPED + BASS.) + à la Bordelaise, 51 + à la Buena Vista, 56 + Baked, Nos. I, II, III, IV, 45, 46; with + white wine, 46; with shrimp sauce, 47 + Boiled, 51; sea, with egg sauce, 51; with + parsley sauce, 55; with mushrooms, 52; + black, with cream sauce, 52 + Breaded, with bacon, 54 + Broiled, 53; black, 53 + Cold, with tartar sauce, 53 + Fillet of, breaded, 54 + Fried, with bacon, 54; black, 54; with tartar sauce, 55 + Matelote of, 55 + Stewed, with tomatoes, 53 + Stuffed, 47; à la Newport, 48; à la Manhattan, + 48; with tomatoes, 48; à la + babette, 49; fillets, 49; à la Montmorency, + 49; sea, 50 +BLACKFISH, in season, 6; eight ways to cook, + 65 _ff_. + à l'Américaine, 65 + Baked, No. I, 67; No. II, 68 + Broiled, with Chili sauce, 66 + Matelote of, 66 + Stewed, à la Newport, 67 + with fine herbs, 65 + with port wine sauce, 68 +BLUEFISH, in season, 6; twenty-six ways to + cook, 69 _ff_. + à la Icarienne, 76 + à la Venetienne, 76 + Baked, No. I, 69; No. II, 70; No. III, 70; + No. IV, 71; No. V, 71; No. VI, 71; + à la Italienne, 69; à la Naples, 72 + Boiled, 73 + Broiled, 73; No. II, 73; à la beurre noir, + 74; with mustard sauce, 74; + Escalloped, 75 + Fillets of, à la Duxelles, 75; with anchovy + sauce, 75 + Fried, 77 + Fried fillets of, 76 + Matelote of, 74 + Pan-broiled, 73 + Steamed, 77 + Stuffed, No. I, 74; No. II, 74 +Bouillons, court, eleven varieties of, 8-11 +BUTTER-FISH, in season, 6; five ways to cook, + 79 _ff_. + Boiled, 80 + Fried, No. I, 79; No. II, 79; No. III, 79 + with fine herbs, 79 + +CARP, in season, 6; twenty-two ways to cook, + 81 _ff_. + à l'Allemande, 83 + à la Bordelaise, 84 + à la bourguinotte, 87 + à la Coblentz, 85 + à la Française, 85 + à la Italienne, 83 + à la Lyons, 88 + à la Périgueux, 87 + à la Provençale, 88 + Baked, Nos. I, II, 81; à la marinière, 86 + Boiled, 82 + Broiled, 84 + Fried, No. I, No. II, No. III, 85 + in matelote, 86 + Pickled, 8 + Steamed, 86 + Stewed, No. I, 82; No. II, 82 +Catching of unshelled fish, 1 _ff_. +CATFISH, in season, 6; six ways to cook, 89 _f_. + Boiled, 90 + Fried, No. I, No. II, No. III, 89 + Stewed, 90 +CODFISH, in season, 6; sixty-seven ways to + cook, 91 _ff_. + à la Beauregard, 102 + à la Béchamel, 105 + à la bonne femme, 101 + à la Creole, No. I, No. II, 98 + à la flamande, 105 + à la Seville, 104 + au gratin, 99 + Baked, No. I, No. II, No. III, 91, 92; + salt, 92; à la Montreal, 93; à la Nantucket, + 93; with cheese sauce, 93; + quick, 94; rock, with dressing, 94; + à la Bedford, 94; with cream, 95 + Balls, 98 + Boiled, No. I, No. II, 95; salted, with egg + sauce, 95, 97; with oyster sauce, 96; + with cream sauce, 96; à la Hollandaise, + 96; with caper sauce, 96; No. II, 97; + creamed, 97 + Boiled tongue of, with egg sauce, 103 + Broiled salt, 101, 110 + Creamed and baked, 92, 100 + Devilled, 104 + Escalloped, with macaroni, 99; with cheese, 100 + Fricasséed salt, 100 + Fillets of, 109; fried, 110 + Fried, 110; à la maître d'hôtel, 110 + Fried tongue of, 103 + Fritters, 104 + Matelote of, 109 + Pie, 110 + Puffs, 99 + Salt, à la brandade, 106; with brown butter, 107 + Soufflé, 101 + Steak, 107; broiled with bacon, 107; + No. II, 108; breaded, 108; fried, 108; + a la Narragansett, 108 + Stewed, à la Lincoln, 102; à la Shrewsbury, + 106; with oysters, 106, 109 + Tongue of, à la poulette, 103; à la beurre + noir, 103 + with macaroni, 101 +Court bouillons, eleven varieties of, 8-11 + +EELS, in season, 6; forty-five ways to cook, + 113 _ff_. + à la Indienne, 117 + à la London, 118 + à la Lyonnaise, 116 + à la Normandy, 118 + à la poulette, 119 + à la Reine, 119 + à la Tartar, 117 + à la Villeroy, 116 + Baked, 128; with tartar sauce, 128 + Boiled, 127 + Broiled, No. I, No. II, 113, 114; with sour sauce, 114 + Collared, 129 + Creamed, 130 + English pie, 129 + Fricassée of, 119, 120 + Fried, No. I, No. II, No. III, No. IV, 115; + in batter, 116 + Green, 127 + Matelote of, Nos. I, II, III, 124, 125; + à la Parisienne, 125; à la Genoise, 126; + à la Bordelaise, 127 + Pickled, 127 + Stewed, with cucumbers, 120; No. I, + 120; Nos. II, III, IV, 121, 122; à l'Anglaise + 122; à l'Américaine, 122; à + la poulette, 123; à la canotière, 123; à + la Genevoise, 123 + Stuffed, à la Italienne, 118 + +FINNAN-HADDIE, fifteen ways to cook, 131 _ff_. + à la Delmonico, 133 + Baked, Nos. I, II, 132 + Boiled, Nos. I, II, 131 + Broiled, Nos. I, II, III, IV, 131, 132 + Creamed, 135 + Escalloped, 133 + Hash, 134 + Savory, 134 + Toasted, 133 + with tomatoes, 134 +Fish, unshelled, the catching of, 1 _ff_; in season, 6 +Fish sauces, one hundred varieties of, 13 _ff_. +FLOUNDER, in season, 6; thirty-two ways to + cook, 137 _ff_. + à la Française, 141 + à la Janin, 141 + à la Provençale, 142 + au gratin, 150 + Baked, 137; à la Italienne, 137; à la + Bonvallet, 138; à la Parisienne, 138; + à la St. Malo, 139; fillets of, in wine, + 139, 140 + Breaded turban of, 142; with anchovies, + 142; with oysters, 143 + Broiled, 149 + Fillets of, au gratin, 144; à la Lyons, + 144; à la Normandy, 145; with green + peas, 146; stuffed, Nos. I, II, 146; + steamed, 147; rolled, 148; broiled, + 148 + Fricassée of, 143 + Fried, 143; fillets of, 144 + Pie à la Normandy, 149 + with fine herbs, 140 + with wine sauce, 149 +FROG LEGS, twenty-seven ways to cook, + 151 _ff_. + à la Creole, 159 + à la Hollandaise, 157 + à la poulette, Nos. I, II, 158 + à la Provençale, 157 + au beurre noir, 157 + Baked, 153 + Broiled, 153 + Fricassée of, Nos. I, II, III, 154; brown, 155 + Fried, Nos. I, II, III, IV, V, VI, 151, 152; + southern, 152; à l'Anglaise, 153; à la + Française, 153 + Patties, 158 + Sauté, 152 + Southern fried, 152 + Stewed, Nos. I, II, III, IV, 155, 156 + +HADDOCK, in season, 6; twenty ways to cook, + 161 _ff_. + à la crème, 167 + Baked, Nos. I, II, III, 162, 163; fillets of, + 163; with sauce, 163; with oyster + stuffing, 164 + Boiled, with white sauce, 165; with egg + sauce, 165; with lobster sauce, 166 + Broiled, Nos. I, II, à la maître d'hôtel, 161; + smoked, 161 + Cutlets, 168 + Fillets of, à la royale, 167 + Fried fillets of, Nos. I, II, 162; smoked, + 162 + Rarebit, 164 + Stewed, 166 + with oysters, 167 +HALIBUT, in season, 6; eighty ways to cook, + 169 _ff_. + à la Conant, 171 + à la Creole, Nos. I, II, III, 172 + à la maître d'hôtel, 171 + à la majestic, 170 + à la poulette, 196 + à la rare bit, 170 + au gratin, 182 + Baked, Nos. I, II, III, IV, V, 174; with + lobster sauce, 175; with tomato sauce, + 175; with cream, 175; fillets au gratin, + 176; steaks with oysters, 176; chicken, + 177; steaks, Nos. I, II, III, 178 + Boiled, 191; steaks au gratin, 192; steaks, + Nos. I, II, 192; à la Béchamel, 193; with + parsley sauce, 193 + Breaded, 190; steaks of, 195 + Broiled, Nos. I, II, III, IV, V, 169, 170; + à la Boston, 170 + Carbonade of, 193 + Coquilles of, 190 + Creamed, 183 + Devilled, Nos. I, II, 178, 179 + Escalloped, 182; au parmesan, 195 + Fillets of, à la poulette, 186; cold, 187; + with tomato sauce, 187; with oysters, + 187; with brown sauce, 188; with + potato balls, 188 + Fish balls of, 190 + Fried, Nos. I, II, III, with tomato sauce, 194 + Fried fillets of, Nos. I, II, 188, 189 + in cucumbers, 181 + in ramekins, 190 + Loaf, 189 + Mayonnaise of, with cucumber, 189 + Moulded, with green peas, 179 + Mousselines, 185 + Pie, 184 + Pudding, 191 + Salad, 183 + Sandwiches of, 180 + Steak à la jardinière, Nos. I, II, 181 + à la Flamande, 183 + Steamed, 185 + Timbale, 186, 195 + Turbans of, 180 + Turkish, 184 + with anchovy sauce, 182 + with caper sauce, 191 + with eggs, 189 + with lobster à la Hollandaise, 180 +HERRING, in season, 6; twenty-five ways to + cook, 197 _ff_. + à la Normandy, 199 + Baked smoked, 203; fresh, 203 + Balls, 202 + Boiled, 200 Broiled, 198; with mustard sauce, 198; + smoked, 198; with cream sauce, 199 + Escalloped, 204 + Fried, Nos. I, II, III, 199 + Grilled smoked, 204; fresh, 204 + Marinade of, 203 + Matelote of, 197 + Pickled, 202 + Relish, 200 + Salad, 200; à la Brenoise, 201; Swedish, + 201; smoked, 202 + Smoked, à la marine, 200 + Stewed, 197 + +KINGFISH, in season, 6; nine ways to cook, + 205 _ff_. + à la meunière, 207 + Baked, 206; with white sauce, 207 + Boiled, 205; à la Hollandaise, 205 + Broiled, 206 + Fried, Nos. I, II, III, 205, 206 + +MACKEREL, in season, 6; sixty-five ways to + cook, 209 _ff_. + à la Bretonne, 228; salt, 228 + à la Havraise, 225 + à la Tyrol, 227 + Baked, Nos. I, II, III, IV, 218, 219, 220; + fillet of, 220, 221; with cream, 221; + fresh, with fine herbs, 222; Spanish, + 222; with oyster stuffing, 223; salt, + 224; salt, with cream sauce, 224 + Boiled, Nos. I, II, III, IV, 213, 214; with + gooseberry sauce, 214; à la persiallde, + 215; fresh, 215; à la Bolonaise, 215; + salt, Nos. I, II, III, IV, V, VI, VII, + 216, 217, 218 + Broiled Spanish, Nos. I, II, 209; fresh, + Nos. I, II, III, 210; with anchovy + butter, 210; au beurre noir, 210; à la + Livournaise, 211; with Normandy + sauce, 211; à la fleurette, 211; salt, + Nos. I, II, III, 212, 213; with cream, + 213; with tarragon sauce, 213 + en papillotes, 229 + Fillets of, à la Horly, 228; à la Indienne, + 228, 230 + Fried, 224; salt, 224 + German pickled, 231 + Potted, 229 + Scotch pie, 229 + Spanish à la Castillane, 225; à la Espagnole, + 226; à la Nassau, 226; à la + Vénitienne, 227; salad, 231 + Stuffed, with anchovy sauce, 231 + Toasted salt, 229 + with white wine sauce, 230 +Miscellaneous recipes, one hundred, 453 _ff_. +MULLET, in season, 6; five ways to cook, 233 _f_. + à la maître d'hôtel, 233 + Baked, 233 + Broiled, 233; with melted butter, 233 + Fried, 234 + +PERCH, in season, 6; fifteen ways to cook, + 235 _ff_. + à l'Allemande, 236 + à la Française, 237 + à la maître d'hôtel, 237 + à la Normandy, 237 + à la Sicily, 238 + à la Stanley, 238 + Baked, 239 + Boiled, 235; with oyster sauce, 236 + Broiled, 235 + Fried, Nos. I, II, III, 235 + Salad, 239 + Stewed, à la batelière, 236 +PICKEREL, in season, 6; ten ways to cook, + 241 _ff_. + à la Babette, 244 + Baked, Nos. I, II, 242; with oyster sauce, + 243; with egg sauce, 243 + Broiled, à la maître d'hôtel, 241 + Fried, Nos. I, II, 241; with tomato sauce, + 242; à la crème, 242 + Stuffed, 243 +PIKE, in season, 6; twenty ways to cook, 245 _ff_. + à l'Allemande, 250 + à la Française, 251 + à la Normandy, 251 + Baked, Nos. I, II, 247, 248; à la Française, + 248; stuffed, 248; in sour cream, 249 + Boiled, with melted butter, 246; with + caper sauce, 246; with horseradish + sauce, 246; with egg sauce, 246; à la + Duboise, 247 + Crimped à la Hollandaise, 250 + Fried, Nos. I, II, 245; à la Hollandaise, 245 + Pickled, 251 + Roasted, 250 + Salad, 249 +POMPANO, in season, 6; ten ways to cook, + 253 _ff_. + à la Cardinal, 255 + Broiled, Nos. I, II, III, 253; à la maître + d'hôtel, 253 + Fillets of, 254; à la Duchesse, 254; au + gratin, 255 + Fried, Nos. I, II, 254 + +Recipes, one hundred miscellaneous, 453 _ff_. +RED SNAPPER, in season, 6; thirteen ways to + cook, 257 _ff_. + à la Babette, 260 + à la Beaufort, 261 + Baked, Nos. I, II, III, 257, 258; with + tomato sauce, 258; à la Creole, 259 + Boiled, Nos. I, II, 257 + Fried, 257 + Steamed, 260 + Stuffed, 259; a la Creole, 260 + +SALMON, in season, 6; one hundred and thirty + ways to cook, 263 _ff_. + à l'amiral, 277 + à l'Allemande, 277 + à la Bordeaux, 278 + à la Candace, 278 + à la Chambord, 279 + à la Espagnole, 279 + à la Genoise, 280 + à la Italienne, 280 + à la Lyons, 276 + à la Marseilles, 281 + à la Maryland, 281 + à la Naples, 282 + à la Provençale, 282 + à la Provence, 282 + à la supreme, 269 + à la Waldorf, 283 + à la Windsor, 272 + Baked, Nos. I, II, III, 270, 271; with + cream sauce, 271; in paper, 271; steaks, + 272; cutlets, 272 + Banked, 302 + Boiled, Nos. I, II, 265, 266; with egg + sauce, 266; with green sauce, 266; + steaks, Nos. I, II, III, 267; à la piquant, + 268; à la Waldorf, 268 + Box, 293 + Broiled, Nos. I, II, III, 263; in paper, 264; + steaks, Nos. I, II, III, 264; à la ravigote, 264 + Broiled kippered, 305; salt, 306 + Broiled smoked, Nos. I, II, III, IV, V, 304, + 305; à la maître d'hôtel, 305 + Chartreuse of, 286 + Chops, 296 + Coquilles of, 301 + Creamed, 300; on toast, 286, 300; baked, + 300 + Croquettes, Nos. I, II, III, IV, V, VI, + 293, 294, 295; Swedish, 296 + Curried, 286; Nos. I, II, III, 299 + Cutlets, in papillotes, 265, 274, 296; with + caper sauce, 265; with parsley sauce, + 265; with oyster sauce, 268 + Devilled, 302 + en casserole, 303 + en papillotes, 273 + Escalloped, Nos. I, II, 301 + Fillets of, en papillotes, 274; à la Horly, + 277, 283 + Fricassee of, 287, 299 + Fried, Nos. I, II, III, 275; steaks, 275; + cutlets, 275, 276; with Milanaise sauce, + 276 + Fried kippered, 305 + in green peppers, 303 + Jellied, 288; No. II, 288 + Loaf, Nos. I, II, III, IV, 297, 298, 299 + Mayonnaise of, 269; with cucumbers, 286 + Moulded, 303 + Mousse, 284; à la Martinot, 284 + on toast, 291 + Patties, 289, 301 + Pie, 288 + Pickled, Nos. I, II, III, 290 + Pickled salt, 306 + Pressed, 302 + Pudding, 269 + Salt, in papillotes, 306 + Smoked, 305 + Soufflé, 291 + Spiced, 290 + Steaks, à la Flamande, 273; with claret + sauce, 285; à la marinière, 281 + Stuffed, 273 + Timbales, 291 + Turbot, Nos. I, II, 292 + with cucumber, 293 + with eggs, 287 + with oyster sauce, 268 +SALMON-TROUT, in season, 6; fourteen ways + to cook, 307 _ff_. + à la Genoise, 310 + à la Hollandaise, 310 + à la maître d'hôtel, 310 + à la Richelieu, 310 + Baked, Nos. I, II, III, 309 + Boiled, Nos. I, II, III, IV, 307, 308 + Fried, cutlets, 307 + Pickled, 311 + with shrimp sauce, 311 +SARDINES, twenty ways to cook, 313 _ff_. + à la Cambridge, 318 + à la maître d'hôtel, 316 + à la Piedmont, 316 + Baked, Nos. I, II, III, IV, 314, 315 + Broiled, Nos. I, II, III, 313; on toast, 313 + Canapes, 318 + Curried, Nos. I, II, 315 + Devilled, 316 + Fried, 315 + in crusts, 317 + in egg cups, 318; à la Bearnaise, 318 + Rarebit, 319 + Salad of, 317 + Stuffed, 317 +SAUCES, one hundred varieties of, 13 _ff_. + Admiral, 13 + Albert, 13 + à la Gasconne, 24 + Allemande, No. I, 13; No. II, 14 + Anchovy butter, 14; Anchovy No. I, 15; + No. II, 15; No. III, 15 + Aurora, 15 + Avignonnaise, 16 + Bearnaise, 16; No. II, 16; No. III, 16; + quick, 17 + Béchamel, 17 + Bombay, 17 + Bordelaise, 17; white, 18 + Brown, 18; No. II, 18; butter, 19 + Butter, 19 + Caper, 19; No. II, 19 + Claret, 19 + Colbert, 19 + Cream, 20 + Cucumber, 20; No. II, 20; No. III, 20 + Curry, 21 + Drawn-butter, 21 + Dutch, 21 + Duxelles, 22; No. II, 22 + Egg, 22; No. II, 22 + Espagnole, 23 + Fine herb, 23; No. II, 23 + Flemish, 23 + Garlic, 24 + Geneva, 24 + Gooseberry, 25 + Hessian, 25 + Hollandaise, 25; No. II, 25 + Horseradish, 26; No. II, 26; No. III, 26 + Italian, 27; brown, 27 + Japanese, 27 + Jersey, 28 + Lemon, 28; No. II, 28; with parsley, 33 + Livournaise, 28 + Lobster, 28; No. II, 29 + Maître d'hôtel, 29 + Mayonnaise, 29 + Milanaise, 30 + Mushroom, 30 + Niçoise, 31 + Nonpareil, 31 + Normandy, 31 + Olive, 31 + Oyster, 32; No. II, 32 + Parsley, 32; No. II, 32; with lemon, 33 + Persillade, 33 + Piquant, 33; No. II, 34 + Poor man's, 34 + Portuguese, 34 + Ravigote, 35; cold, 35 + Remoulade, 35 + Royale, 35 + Sardine, 36 + Shad-roe, 36 + Shrimp, 36 + Sicilian, 36 + Spanish, 37 + Supreme, 37 + Tartar, 37; No. II, 37; No. III, 38 + Tomato, 38; No. II, 38; No. III, 38; brown, 39 + Veloute, 39 + Venitienne, 39; No. II, 39 + Vinaigrette, 40 + Whipped cream, 40 + White, 40 +SEA-BASS, à la Buena Vista, 56 + à la Française, 57 + à la poulette, 53 + Boiled, with egg sauce, 51; with parsley + sauce, 55; with melted butter sauce, 57 + Broiled, 56 + Fried, with tartar sauce, 55 + Matelote of, 55 + Stuffed, 50 + with black butter, 58 +SHAD, in season, 6; ninety-five ways to cook, + 321 _ff_. + Baked, Nos. I, II, III, IV, V, VI, VII, + VIII, IX, X, 325-329; in milk, 329; + à la Virginia, 330; à la Carolina, 330; + with fine herbs, 331; stuffed with + oysters, 331 + Boiled, 323; with egg sauce, 323; roe, + 323; with Hollandaise sauce, 324; + cold, 324; à la Virginia, 325; salt, + 325 + Broiled, Nos. I, II, III, IV, V, 321, 322; + salt, 322 + Creamed, 336 + Cutlets, 323 + Fried, Nos. I, II, 322; boned, 323 + in court-bouillon, 324 + Panned, 335 + Pickled, Nos. I, II, 336 + Planked, Nos. I, II, III, IV, 334, 335 + Roasted, 333 + Stewed, 335 + Stuffed, Nos. I, II, III, 332, 333 + Toasted, 334 + Vert-pré, 337 +SHAD-ROE, various ways to cook, 337 _ff_. + à la Baltimore, 349 + à la Brooke, 349 + à la maître d'hôtel, 350 + à la Maryland, 350 + Baked, Nos. I, II, III, IV, V, VI, 340-342; + with bacon, 343; in tomato sauce, 343; + with cream sauce, 343 + Broiled, Nos. I, II, III, IV, V, 337, 338; + with bacon, 338 + Croquettes, Nos. I, II, III, IV, V, VI, + VII, VIII, 345-348 + en brochette, 351 + Escalloped, Nos. I, II, III, IV, 344, 345 + Fried, Nos. I, II, III, IV, V, VI, VII, 339, 340 + Kromeskies, 351 + Panned, 350 + Sauté, 340 + with bass, 58 + with brown butter sauce, 351 + with brown sauce, 353 + with eggs, 352 + with mushrooms, 352; creamed, 352 + with oysters, 353 +SHEEPSHEAD, in season, 6; sixteen ways to + cook, 355 _ff_. + à la Bahama, 357 + à la Birmingham, 357 + à la Caroline, 358 + à la Creole, 358 + à la Hollandaise, 359 + à l'Indienne, 359 + à la Louisianne, 359 + à la majestic, 360 + à la Mobile, 360 + Boiled, 355; with oyster sauce, 355 + Broiled, 356 + Fried fillets of, 356 + with caper sauce, 356 + with drawn butter, 356 + with parsley sauce, 356 +SKATE, in season, 7; nine ways to cook, 363 _ff_. + à l'Italienne, 365 + à la royale, 365 + Baked, 364 + Boiled, 363; with black butter, 363; with + caper sauce, 364; with oyster sauce, 364 + Fried, 363 + with fine herbs, 364 +SMELTS, in season, 7; thirty-five ways to + cook, 367 _ff_. + à la Boulanger, 375 + à la Davis, 375 + à la Dresden, 376 + à la Toulouse, 376 + au beurre noir, 375 + au gratin, 375 + Baked, Nos. I, II, III, 369; à la Duxelles, + 370; à la Manton, 370 + Boiled, 376 + Broiled, Nos. I, II, III, IV, V, 367, 368; + à la Bearnaise, 368; with onion sauce, 368 + Croquettes, 378 + Fried, Nos. I, II, III, IV, V, VI, 370, 371; + à l'Anglaise, 371; au beurre noir, 372; + à la Parisienne, 372; with salt pork, + 372 + in matelote, 378 + Stewed, 377 + Stuffed, Nos. I, II, III, 373; à l'Italienne, + 373; au gratin, 374 + with fine herbs, 377 + with mayonnaise, 377 +SOLE, in season, 7; fifty-five ways to cook, + 379 _ff_. + Baked fillets of, Nos. I, II, 380; with + wine sauce, 381 + Boiled, 379 + Broiled, Nos. I, II, 379 + Chaudfroid of, 399 + Fillets of, in white wine, 381; à la + Percy, 384; à la Bordeaux, 384; à la + crème, 385; à la Française, 386; à + l'Italienne, 386; à la Joinville, 386; + à la maréchale, 388; à la Provence, + 391; à la Trouville, 392; with anchovies, + 395; à la Venetienne, Nos. I, II, + 392, 393; in cases, 395; with fine herbs, + 396; with mushrooms, 396; with oysters, + 397; with ravigote sauce, 397; + in turbans, 397; with wine, 398; rolled, + 398; stuffed, 399 + Fried, Nos. I, II, 382; fillets of, Nos. I, II, + 382; à la Horly, 383; à l'Anglaise, 383; + à la Colbert, Nos. I, II, 383; with + shrimp sauce, 383 +STRIPED BASS, with shad-roe, 58 + à l'Américaine, 62 + à l'aurore, 384 + à la cardinal, 60 + à la Colbert, 385 + à la commodore, 61 + à la Conti, 63 + à la Dauphine, 60 + à la Dieppoise, 385 + à la maître d'hôtel, 387 + à la Marseilles, 63 + à la Normandy, Nos. I, II, III, IV, 388-390; + fillets of, 390 + au gratin, Nos. I, II, III, IV, 394 + Fillets of, à la Bordelaise, 58; à la Manhattan, 59 + Fritters of, 400 + Stewed, with oyster sauce, 395 + with caper sauce, 60 + with fine herbs, 396 +STURGEON, in season, 7; twenty-five ways to + cook, 401 _ff_. + à la cardinal, 405 + à la Française, 405 + à la Normandy, 406 + à la Russe, 407 + Baked, Nos. I, II, III, IV, 404 + Boiled, Nos. I, II, 401; steaks, Nos. I, II, + III, 401, 402 + Fried, Nos. I, II, III, 402, 403 + Grilled, 409 + Panned, 409 + Pickled, 409 + Roasted, 410 + Steak, Nos. I, II, 408 + Stewed, Nos. I, II, 407 + +TROUT, in season, 7; fifty ways to cook, 411 _ff_. + à l'aurore, 421 + à la Cambaceres, 421 + à la Chambord, 422 + à la chevalière, 422 + à la Gasconne, 423 + à la Geneva, 422 + à la Hussar, 423 + à l'Italienne, 423 + à la Provence, 423 + à la royale, 424 + à la Vénitienne, 424 + au beurre noir, 425 + au gratin, Nos. I, II, 424, 425 + Baked, Nos. I, II, III, 415, 416; brook, + Nos. I, II, III, 416, 417; with white + wine, Nos. I, II, 418; à la Chambord, + 418; with mushroom sauce, 419; with + Polish sauce, 419; in papers, 420 + Boiled, Nos. I, II, 412; brook, 412, 413 + Broiled, Nos. I, II, 411; à la maître + d'hôtel, 411; brook, 411; with bacon, 412 + en papillotes, 427 + Escalloped, 427 + Fillets of, à l'aurore, 415 + Fried, Nos. I, II, III, 413, 414; brook, + 414; fillets of trout, Nos. I, II, 414; + with mushroom sauce, 414 + in cases, 420, 421 + Steamed, 426 + Stuffed, 420 + Tenderloin of, 426 + with fine herbs, 419 + with remoulade sauce, 415 + with shrimp sauce, 425 +TURBOT, in season, 7; fifteen ways to cook, 429 _ff_. + à la Béchamel, 430 + à la crème, Nos. I, II, 431 + à la Hollandaise, 432 + au beurre noir, 430 + au gratin, Nos. I, II, 431, 432 + Baked, 430 + Boiled, 429 + Broiled, 429; à la Provence, 429 + Fillets of, à l'Indienne, 432; à la maréchale, + 433; à la ravigote, 433; with cream, 433 + +WEAKFISH, in season, 7; five ways to cook, 435 _ff_. + Baked, Nos. I, II, 435 + Fillets of, in cases, 436; à l'Orly, 436; à la Havraise, 436 + Fried, 435 + Turbans of, 437 +WHITEBAIT, in season, 7; four ways to cook, 439 _ff_. + Devilled, 440 + Fried, Nos. I, II, III, 439 +WHITEFISH, in season, 7; twenty-five ways to cook, 441 _ff_. + à la crème, Nos. I, II, 445 + à la maître d'hôtel, 446 + à la Point Shirley, 447 + au gratin, Nos. I, II, 446 + Baked, Nos. I, II, III, 442, 443; fillets of, + 443; à la Bordeaux, 444 + Boiled, 441; à la Mackinac, 441 + Broiled, Nos. I, II, III, 442 + Creamed, à la Madison, 448 + Croquettes, 448 + Fried, Nos. I, II, III, 441, 442 + Jellied, 448 + Planked, Nos. I, II, 447 + Stuffed, 444; with oyster sauce, 444 + with fine herbs, 449 +WHITING, eight ways to cook, 451 _ff_. + Boiled, 451 + Broiled, 451 + Fillets of, à la maître d'hôtel, 451; à la + maréchale, 451; à l'Orly, 452; à la + royale, 452 + Fried, 451 + with fine herbs, 452 + + + + + + +End of the Project Gutenberg EBook of How to Cook Fish, by Olive Green + +*** END OF THIS PROJECT GUTENBERG EBOOK HOW TO COOK FISH *** + +***** This file should be named 18542-8.txt or 18542-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/8/5/4/18542/ + +Produced by Robert J. Hall, in loving memory of Florence +May Gautry (1905-2005) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, is critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/18542-8.zip b/18542-8.zip Binary files differnew file mode 100644 index 0000000..e711bd4 --- /dev/null +++ b/18542-8.zip diff --git a/18542-h.zip b/18542-h.zip Binary files differnew file mode 100644 index 0000000..7bdb66c --- /dev/null +++ b/18542-h.zip diff --git a/18542-h/18542-h.htm b/18542-h/18542-h.htm new file mode 100644 index 0000000..924b922 --- /dev/null +++ b/18542-h/18542-h.htm @@ -0,0 +1,15924 @@ +<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01//EN"> + +<html> +<head> + <meta http-equiv="Content-Type" content="text/html; charset=ISO-8859-1"> + <title>How to Cook Fish</title> + <style type="text/css"> + <!-- + body { background: white; color: black; + margin-left: 15%; margin-right: 15%; } + h1 { text-align: center; margin-top: 4em; + color: #CC0000; background: white; } + h2 { text-align: center; margin-top: 2em; } + h3 { text-align: center; } + hr { height: 1px; width: 10%; color: black; + margin-top: 1em; background: white; } + p.author { color: #CC0000; background: white; + font-size: larger; text-align: center; + font-weight: bold; } + p.part { font-size: x-large; padding: 2em; + text-align: center; } + p.indent { text-indent: 1em; text-align: justify; } + p.subtitle { text-align: center; font-size: large; + margin-top: 1em; margin-bottom: 1em; } + p.index { margin-top: 0px; margin-bottom: 0px; } + p.subindex { margin-top: 0px; margin-bottom: 0px; + margin-left: 2em; } + p.bquote { margin-left: 4em; } + span.page { position: absolute; left: 92%; right: auto; + text-align: right; text-indent: 0em; + color: gray; background: white; + font-size: 9px; font-weight: normal; } + --> + </style> +</head> + +<body> + + +<pre> + +The Project Gutenberg EBook of How to Cook Fish, by Olive Green + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: How to Cook Fish + +Author: Olive Green + +Release Date: June 9, 2006 [EBook #18542] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK HOW TO COOK FISH *** + + + + +Produced by Robert J. Hall, in loving memory of Florence +May Gautry (1905-2005) + + + + + + +</pre> + +<h1>HOW TO COOK FISH</h1> + +<p class="author">BY OLIVE GREEN</p> + +<h2><a name="page_iii"><span class="page">Page iii</span></a> +CONTENTS</h2> + +<table> + <tr><td class="right">CHAP.</td></tr> + <tr><td class="right">I.</td> + <td><a href="#page_1">THE CATCHING OF UNSHELLED FISH</a></td></tr> + <tr><td class="right">II.</td> + <td><a href="#page_6">FISH IN SEASON</a></td></tr> + <tr><td class="right">III.</td> + <td><a href="#page_8">ELEVEN COURT BOUILLONS</a></td></tr> + <tr><td class="right">IV.</td> + <td><a href="#page_13">ONE HUNDRED SIMPLE FISH SAUCES</a></td></tr> + <tr><td class="right">V.</td> + <td><a href="#page_41">TEN WAYS TO SERVE ANCHOVIES</a></td></tr> + <tr><td class="right">VI.</td> + <td><a href="#page_45">FORTY-FIVE WAYS TO COOK BASS</a></td></tr> + <tr><td class="right">VII.</td> + <td><a href="#page_65">EIGHT WAYS TO COOK BLACKFISH</a></td></tr> + <tr><td class="right">VIII.</td> + <td><a href="#page_69">TWENTY-SIX WAYS TO COOK BLUEFISH</a></td></tr> + <tr><td class="right">IX.</td> + <td><a href="#page_79">FIVE WAYS TO COOK BUTTERFISH</a></td></tr> + <tr><td class="right">X.</td> + <td><a href="#page_81">TWENTY-TWO WAYS TO COOK CARP</a></td></tr> + <tr><td class="right">XI.</td> + <td><a href="#page_89">SIX WAYS TO COOK CATFISH</a></td></tr> + <tr><td class="right">XII.</td> + <td><a href="#page_91">SIXTY-SEVEN WAYS TO COOK CODFISH</a></td></tr> + <tr><td class="right">XIII.</td> + <td><a href="#page_113">FORTY-FIVE WAYS TO COOK EELS</a></td></tr> + <tr><td class="right">XIV.</td> + <td><a href="#page_131">FIFTEEN WAYS TO COOK FINNAN HADDIE</a> +<a name="page_iv"><span class="page">Page iv</span></a> + </td></tr> + <tr><td class="right">XV.</td> + <td><a href="#page_137">THIRTY-TWO WAYS TO COOK FLOUNDER</a></td></tr> + <tr><td class="right">XVI.</td> + <td><a href="#page_151">TWENTY-SEVEN WAYS TO COOK FROG LEGS</a></td></tr> + <tr><td class="right">XVII.</td> + <td><a href="#page_161">TWENTY-TWO WAYS TO COOK HADDOCK</a></td></tr> + <tr><td class="right">XVIII.</td> + <td><a href="#page_169">EIGHTY WAYS TO COOK HALIBUT</a></td></tr> + <tr><td class="right">XIX.</td> + <td><a href="#page_197">TWENTY-FIVE WAYS TO COOK HERRING</a></td></tr> + <tr><td class="right">XX.</td> + <td><a href="#page_205">NINE WAYS TO COOK KINGFISH</a></td></tr> + <tr><td class="right">XXI.</td> + <td><a href="#page_209">SIXTY-FIVE WAYS TO COOK MACKEREL</a></td></tr> + <tr><td class="right">XXII.</td> + <td><a href="#page_233">FIVE WAYS TO COOK MULLET</a></td></tr> + <tr><td class="right">XXIII.</td> + <td><a href="#page_235">FIFTEEN WAYS TO COOK PERCH</a></td></tr> + <tr><td class="right">XXIV.</td> + <td><a href="#page_241">TEN WAYS TO COOK PICKEREL</a></td></tr> + <tr><td class="right">XXV.</td> + <td><a href="#page_245">TWENTY WAYS TO COOK PIKE</a></td></tr> + <tr><td class="right">XXVI.</td> + <td><a href="#page_253">TEN WAYS TO COOK POMPANO</a></td></tr> + <tr><td class="right">XXVII.</td> + <td><a href="#page_257">THIRTEEN WAYS TO COOK RED SNAPPER</a></td></tr> + <tr><td class="right">XXVIII.</td> + <td><a href="#page_263">ONE HUNDRED AND THIRTY WAYS TO COOK + SALMON</a></td></tr> + <tr><td class="right">XXIX.</td> + <td><a href="#page_307">FOURTEEN WAYS TO COOK SALMON-TROUT</a> +<a name="page_v"><span class="page">Page v</span></a> + </td></tr> + <tr><td class="right">XXX.</td> + <td><a href="#page_313">TWENTY WAYS TO COOK SARDINES</a></td></tr> + <tr><td class="right">XXXI.</td> + <td><a href="#page_321">NINETY-FIVE WAYS TO COOK SHAD</a></td></tr> + <tr><td class="right">XXXII.</td> + <td><a href="#page_355">SIXTEEN WAYS TO COOK SHEEPSHEAD</a></td></tr> + <tr><td class="right">XXXIII.</td> + <td><a href="#page_363">NINE WAYS TO COOK SKATE</a></td></tr> + <tr><td class="right">XXXIV.</td> + <td><a href="#page_367">THIRTY-FIVE WAYS TO COOK SMELTS</a></td></tr> + <tr><td class="right">XXXV.</td> + <td><a href="#page_379">FIFTY-FIVE WAYS TO COOK SOLES</a></td></tr> + <tr><td class="right">XXXVI.</td> + <td><a href="#page_401">TWENTY-FIVE WAYS TO COOK STURGEON</a></td></tr> + <tr><td class="right">XXXVII.</td> + <td><a href="#page_411">FIFTY WAYS TO COOK TROUT</a></td></tr> + <tr><td class="right">XXXVIII.</td> + <td><a href="#page_429">FIFTEEN WAYS TO COOK TURBOT</a></td></tr> + <tr><td class="right">XXXIX.</td> + <td><a href="#page_435">FIVE WAYS TO COOK WEAKFISH</a></td></tr> + <tr><td class="right">XL.</td> + <td><a href="#page_439">FOUR WAYS TO COOK WHITEBAIT</a></td></tr> + <tr><td class="right">XLI.</td> + <td><a href="#page_441">TWENTY-FIVE WAYS TO COOK WHITEFISH</a></td></tr> + <tr><td class="right">XLII.</td> + <td><a href="#page_451">EIGHT WAYS TO COOK WHITING</a></td></tr> + <tr><td class="right">XLIII.</td> + <td><a href="#page_453">ONE HUNDRED MISCELLANEOUS RECIPES</a></td></tr> + <tr><td class="right">XLIV.</td> + <td><a href="#page_490">BACK TALK</a></td></tr> + <tr><td class="right">XLV.</td> + <td><a href="#page_490">ADDITIONAL RECIPES</a></td></tr> + <tr><td class="right"></td> + <td><a href="#page_499">INDEX</a></td></tr> +</table> + +<p class="part"><a name="page_1"><span class="page">Page 1</span></a> +HOW TO COOK FISH</p> + +<hr> + +<h2>THE CATCHING OF UNSHELLED FISH</h2> + +<p class="indent"> +"First catch your hare," the old cookery books used to say, and +hence it is proper, in a treatise devoted entirely to the cooking +of Unshelled Fish, to pay passing attention to the Catching, or +what the Head of the House terms the Masculine Division of the +Subject. As it is evident that the catching must, in every case +precede the cooking—but not too far—the preface is +the place to begin. +</p> + +<p class="indent"> +Shell-fish are, comparatively, slow of movement, without guile, +pitifully trusting, and very easily caught. Observe the difference +between the chunk of mutton and four feet of string with which one +goes crabbing, and the complicated hooks, rods, flies, and reels +devoted to the capture of unshelled fish. +</p> + +<p class="indent"> +An unshelled fish is lively and elusive past the power of words to +portray, and in this, undoubtedly, lies its desirability. People will +travel for two nights and a day to some spot <a name="page_2"><span +class="page">Page 2</span></a> where all unshelled fish has once +been seen, taking $59.99 worth of fishing tackle, "marked down from +$60.00 for to-day only," rent a canoe, hire a guide at more than +human life is worth in courts of law, and work with dogged patience +from gray dawn till sunset. And for what? For one small bass which +could have been bought at any trustworthy market for sixty-five +cents, or, possibly, some poor little kitten-fish-offspring of a +catfish—whose mother's milk is not yet dry upon its lips. +</p> + +<p class="indent"> +Other fish who have just been weaned and are beginning to notice +solid food will repeatedly take a hook too large to swallow, and +be dragged into the boat, literally, by the skin of the teeth. +Note the cheerful little sunfish, four inches long, which is caught +first on one side of the boat and then on the other, by the patient +fisherman angling off a rocky, weedy point for bass. +</p> + +<p class="indent"> +But, as Grover Cleveland said: "He is no true fisherman who is +willing to fish only when fish are biting." The real angler will +sit all day in a boat in a pouring rain, eagerly watching the point +of the rod, which never for an instant swerves a half inch from +the horizontal. The real angler will troll for miles with a hand +line and a spinner, winding in the thirty-five dripping feet of +the lure <a name="page_3"><span class="page">Page 3</span></a> +every ten minutes, to remove a weed, or "to see if she's still +a-spinnin'." Vainly he hopes for the muskellunge who has just gone +somewhere else, but, by the same token, the sure-enough angler +is ready to go out next morning, rain or shine, at sunrise. +</p> + +<p class="indent"> +It is a habit of Unshelled Fish to be in other places, or, possibly, +at your place, but at another time. The guide can never understand +what is wrong. Five days ago, he himself caught more bass than +he could carry home, at that identical rocky point. A man from +La Porte, Indiana, whom he took out the week before, landed a +thirty-eight pound "muskie" in trolling through that same narrow +channel. In the forty years that the guide has lived in the place, +man and boy, he has never known the fishing to be as poor as it +is now. Why, even "ol' Pop Somers" has ceased to fish! +</p> + +<p class="indent"> +But the real angler continues, regardless of the local sage. He +who has heard the line sing suddenly out of his reel, and, after a +hard-fought hour, scooped a six-pound black bass into the landing +net, weary, but still "game," is not dismayed by bad luck. He who +can cast a fly a hundred feet or more finds pleasure in that, if +not in fishing. Whoever has taken in a muskellunge of any size +will ever after troll patiently, even through masses of weed. <a +name="page_4"><span class="page">Page 4</span></a> Whoever has +leaned over the side of a sailboat, peering down into the green, +crystalline waters of the Gulf, and seen, twenty feet down, the +shimmering sides of a fifteen-pound red grouper, firmly hooked +and coming, will never turn over sleepily, for a last nap, when +his door is almost broken in at 5 A.M. +</p> + +<p class="indent"> +And, fish or no fish, there are compensations. Into a day of +heart-breaking and soul-sickening toil, when all the world goes +wrong, must sometimes come the vision of a wooded shore, with tiny +dark wavelets singing softly on the rocks and a robin piping cheerily +on the topmost bough of a maple. Tired eyes look past the musty ledger +and the letter files to a tiny sapphire lake, set in hills, with +the late afternoon light streaming in glory from the far mountains +beyond. +</p> + +<p class="indent"> +It may be cold up North, but down in the Gulf they are +fishing—scudding among the Florida Keys in a little white +sailboat, landing for lunch on a strand as snowy as the northern +streets, where the shimmering distances of white sand are paved +with shell and pearl, and the tide thrums out its old song under +the palms. And fish? Two-hundred and fifty pounds is the average +day's catch for a small sailboat cruising among the Florida Keys. +</p> + +<p class="indent"> +Yet, when all is said and done, the catching of fish is a matter of +luck—a gambler's chance, <a name="page_5"><span class="page">Page +5</span></a> if you will have it so. The cooking, in unskilled +hands, is also a lottery, but, by following the appended recipes, +becomes an art to which scientific principles have been faithfully +applied. +</p> + +<p class="indent"> +Having caught your fish, you may cook him in a thousand ways, but +it is doubtful whether, even with the finest sauce, a pompano will +taste half as good as the infantile muskellunge, several pounds under +the legal weight, fried unskilfully in pork fat by a horny-handed +woodsman, kneeling before an open fire, eighteen minutes after you +had given up all hope of having fish for dinner, and had resigned +yourself to the dubious prospect of salt pork, eggs, and coffee +which any self-respecting coffee-mill would fail to recognize. +</p> + +<p class="indent"> +All of which is respectfully submitted by +</p> + +<p class="indent"> + O.G. +</p> + +<h2><a name="page_6"><span class="page">Page 6</span></a> +FISH IN SEASON</h2> + +<p> +Bass—All the year.<br /> +Blackfish—April 1 to November 1.<br /> +Bluefish—May 1 to November 1.<br /> +Butterfish—October 1 to May 1.<br /> +Carp—July 15 to November 1.<br /> +Codfish—All the year.<br /> +Eels—All the year.<br /> +Flounder—All the year.<br /> +Haddock—All the year.<br /> +Halibut—All the year.<br /> +Herring—October 1 to May 1.<br /> +Kingfish—May 1 to November 1.<br /> +Mackerel—April 1 to October 1.<br /> +Mullet—June 1 to November 1.<br /> +Perch—September 1 to June 1.<br /> +Pickerel—June 1 to January 1.<br /> +Pike—June 1 to January 1.<br /> +Pompano—May 1 to August 1 and November 15 to January 1.<br /> +Red Snapper—October 1 to April 1.<br /> +Salmon—All the year.<br /> +Salmon Trout—October 1 to April 1.<br /> +Shad—January 1 to June 1.<br /> +Sheepshead—June 15 to November 15.<br /> +<a name="page_7"><span class="page">Page 7</span></a> +Skate—September 1 to July 1.<br /> +Smelts—August 15 to April 15.<br /> +Sole—November 1 to May 1.<br /> +Sturgeon—June 1 to October 15.<br /> +Trout—April 1 to September 1.<br /> +Turbot—January 1 to July 15.<br /> +Weakfish—May 15 to October 15.<br /> +Whitebait—May 1 to April 1.<br /> +Whitefish—November 1 to March 1. +</p> + +<p class="indent"> +Salt, smoked, and canned fish are never out of season. +</p> + +<h2><a name="page_8"><span class="page">Page 8</span></a> +ELEVEN COURT BOUILLONS</h2> + +<h3>I</h3> + +<p class="indent"> +Put into the bottom of the fish-kettle a thick layer of sliced +carrots and onion, and a sliced lemon. Season with parsley, thyme, +a bay-leaf, half a dozen whole peppers, and three or four whole +cloves. Lay the fish on top of this and cover with equal parts of +cold water and white wine, or with water and a little lemon-juice +or vinegar. Put the kettle over the fire and let it heat slowly. +The fish must always be put into it while cold and after boiling +allowed to cool in the water. +</p> + +<h3>II</h3> + +<p class="indent"> +Cut fine a stalk of celery, a carrot, an onion, and a small sweet +pepper. Fry in butter, and add eight cupfuls of water, one cupful +of vinegar, and the trimmings of fish. Season with salt and pepper, +add half a bay-leaf, four cloves, and two sprigs of parsley. Boil +for ten minutes and let cool thoroughly before cooking the fish +in it. +</p> + +<h3><a name="page_9"><span class="page">Page 9</span></a> +III</h3> + +<p class="indent"> +One pint of water, one quart of white wine, one tablespoonful of +butter, a bunch of parsley, four young onions, a clove of garlic, +a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring +to the boil and let cool thoroughly before cooking the fish in +it. +</p> + +<h3>IV</h3> + +<p class="indent"> +Fry a large onion in two tablespoonfuls of butter. Add half a can +of tomatoes, salt, pepper, allspice, and minced parsley to season, +and half a cupful of tomato catsup. Add also one cupful of sliced +carrot and sufficient water to cover the fish. +</p> + +<h3>V</h3> + +<p class="indent"> +One onion, two bay-leaves, four whole cloves, a stalk of celery, two +sprigs of parsley and three quarts of cold water. Add any trimmings +of fish at hand, simmer for two hours, season with salt and pepper, +and strain. Cool before using. +</p> + +<h3>VI</h3> + +<p class="indent"> +Chop fine one onion, one stalk of celery, and two or three sprigs +of parsley. Fry in butter, add two tablespoonfuls of salt, six +pepper-corns, a bay-leaf, three cloves, two quarts of <a +name="page_10"><span class="page">Page 10</span></a> boiling water, +and two cupfuls of vinegar or sour wine. Boil for fifteen minutes, +strain, and cool. Rub the fish with salt and lemon-juice before +cooking. +</p> + +<h3>VII</h3> + +<p class="indent"> +Chop fine a large onion and a carrot. Add three bay-leaves, a few +sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls +of tarragon vinegar. Add enough water to cover the fish. The vinegar +may be omitted and equal parts of water and white wine used for +liquid. +</p> + +<h3>VIII</h3> + +<p class="indent"> +Chop fine a quarter of a pound of bacon and an onion. Fry, add +a can of tomatoes, a chopped clove of garlic, and cayenne, salt, +and pepper to season. Add sufficient boiling water and cook for +fifteen minutes. Cool before putting in the fish. +</p> + +<h3>IX</h3> + +<p class="indent"> +Half a carrot, half an onion, two cloves, three sprigs of parsley, +three pepper-corns, two tablespoonfuls of lemon-juice or vinegar, +a teaspoonful of salt, a blade of mace, half a bay-leaf, half a +teaspoonful of paprika, a dash of celery salt, and two quarts of +cold water. Bring to the boil and cool before using. +</p> + +<h3><a name="page_11"><span class="page">Page 11</span></a> +X</h3> + +<p class="indent"> +Fry an onion in butter. Add half a teaspoonful of beef extract, a +pinch of celery seed, a few drops of Worcestershire, a tablespoonful +of tomato catsup, half a cupful of vinegar, and salt and pepper +to season. Add two quarts of cold water, bring to the boil, and +cool before using. +</p> + +<h3>XI</h3> + +<p class="indent"> +Four quarts of water, one onion, one slice of carrot, two tablespoonfuls +of salt, one tablespoonful of pepper, two cloves, one tablespoonful +of vinegar, the juice of half a lemon, and a bouquet of sweet herbs. +Boil for an hour before putting in the fish. +</p> + +<h2><a name="page_13"><span class="page">Page 13</span></a> +ONE HUNDRED SIMPLE FISH SAUCES</h2> + +<h3>ADMIRAL SAUCE</h3> + +<p class="indent"> +Add two pounded anchovies, four chopped shallots, a teaspoonful +of chopped capers, and a little grated lemon-peel to one cupful +of Drawn-Butter Sauce. Reheat, season with salt and pepper and +lemon-juice. Serve hot. +</p> + +<h3>ALBERT SAUCE</h3> + +<p class="indent"> +Boil three chopped shallots with a tablespoonful of butter and +one-fourth cupful of vinegar. Add one cupful of freshly grated +horseradish, half a cupful of white stock and one cupful of Veloute +Sauce. Boil until thick, rub through a sieve, reheat, add the yolks +of three eggs beaten with a cupful of cream, two tablespoonfuls +of butter in small bits, and a little minced parsley. +</p> + +<h3>ALLEMANDE SAUCE—I</h3> + +<p class="indent"> +Put two cupfuls of white stock into a saucepan with half a dozen +mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and +<a name="page_14"><span class="page">Page 14</span></a> pepper to +season, and a teaspoonful of minced parsley. Simmer for an hour +and strain. Thicken with a teaspoonful of flour, rubbed smooth +in a little cold stock or water, take from the fire, and add the +yolks of three eggs beaten with the juice of half a lemon. Reheat, +but do not boil. Take from the fire and add a tablespoonful of +butter. +</p> + +<h3>ALLEMANDE SAUCE—II</h3> + +<p class="indent"> +Cook together two tablespoonfuls of butter and three of flour. +Add two cupfuls of white stock and cook until thick, stirring +constantly. Beat the yolks of three eggs and add the sauce gradually +to the eggs, beating constantly. Strain, add the juice of half a +lemon and a tablespoonful of butter. Serve hot. +</p> + +<h3>ANCHOVY BUTTER</h3> + +<p class="indent"> +Soak, bone, dry, and pound eight salted anchovies. Add twice their +bulk of fresh butter, mix thoroughly, press forcibly through a fine +sieve, add a little more butter and the juice of a lemon. Make +into small pats and keep in a cold place. +</p> + +<h3>ANCHOVY BUTTER SAUCE</h3> + +<p class="indent"> +Prepare a pint of Brown Sauce according to directions elsewhere given +and season <a name="page_15"><span class="page">Page 15</span></a> +with melted butter, lemon-juice, and anchovy essence. +</p> + +<h3>ANCHOVY SAUCE—I</h3> + +<p class="indent"> +Stir two tablespoonfuls of anchovy essence into one cupful of melted +butter. Season with cayenne and powdered mace. +</p> + +<h3>ANCHOVY SAUCE—II</h3> + +<p class="indent"> +Pound three anchovies smooth with three tablespoonfuls of butter, +add two teaspoonfuls of vinegar and a quarter of a cupful of water. +Bring to the boil and thicken with a tablespoonful of flour rubbed +smooth in a little cold water. Strain through a sieve and serve +hot. +</p> + +<h3>ANCHOVY SAUCE—III</h3> + +<p class="indent"> +Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter +Sauce and season with lemon-juice and paprika. +</p> + +<h3>AURORA SAUCE</h3> + +<p class="indent"> +Add one half cupful of mushroom liquor to one cupful of Béchamel +Sauce. Add also three tablespoonfuls of stewed and strained tomatoes, +and one tablespoonful of butter. Reheat, add a few cooked mushrooms +cut into dice, and serve. +</p> + +<h3><a name="page_16"><span class="page">Page 16</span></a> +AVIGNONNAISE SAUCE</h3> + +<p class="indent"> +Chop together four shallots and two beans of garlic. Fry in olive-oil, +add two cupfuls of Béchamel Sauce, bring to the boil, add +the yolks of three eggs, two tablespoonfuls of grated Parmesan +cheese, and a little minced parsley. Heat, but do not boil, and +use as soon as it thickens. +</p> + +<h3>BEARNAISE SAUCE—I</h3> + +<p class="indent"> +Bring to the boil two tablespoonfuls each of vinegar and water. +Simmer in it for ten minutes a slice of onion. Take out the onion +and add the yolks of three eggs beaten very light. Take from the +fire, add salt and pepper to season, and four tablespoonfuls of +butter beaten to a cream. The butter should be added in small bits. +</p> + +<h3>BEARNAISE SAUCE—II</h3> + +<p class="indent"> +Beat the yolks of five eggs, add a pinch of salt and one tablespoonful +of butter. Heat in a double-boiler until it begins to thicken, +then take from the fire and add two more tablespoonfuls of butter. +Season with minced fine herbs and parsley and add a teaspoonful +of tarragon vinegar. +</p> + +<h3>BEARNAISE SAUCE—III</h3> + +<p class="indent"> +Beat the yolks of two eggs very light <a name="page_17"><span +class="page">Page 17</span></a> and put into a double-boiler. Add +gradually three tablespoonfuls of olive-oil, then the same quantity +of boiling water, then one tablespoonful of lemon-juice. Season +with salt and cayenne and serve immediately. +</p> + +<h3>QUICK BEARNAISE SAUCE</h3> + +<p class="indent"> +Beat the yolks of four eggs with four tablespoonfuls of oil and +four of water. Add a cupful of boiling water and cook slowly until +thick and smooth. Take from the fire, and add minced onion, capers, +olives, pickles, and parsley and a little tarragon vinegar. +</p> + +<h3>BÉCHAMEL SAUCE</h3> + +<p class="indent"> +Cook together two tablespoonfuls each of butter and flour, add two +cupfuls of white stock and cook until thick, stirring constantly. +Season with salt, pepper, and grated nutmeg. +</p> + +<h3>BOMBAY SAUCE</h3> + +<p class="indent"> +Season Drawn-Butter Sauce highly with chopped pickle, curry powder, +and tarragon vinegar. +</p> + +<h3>BORDELAISE SAUCE</h3> + +<p class="indent"> +Fry in butter a tablespoonful of chopped shallots and two minced +beans of garlic. Add <a name="page_18"><span class="page">Page +18</span></a> half a cupful of Claret, a pinch of red pepper, and +a pint of Espagnole Sauce. Boil until thick, take from the fire and +add lemon-juice and minced parsley to season. Add also a quarter +of a pound of beef marrow cut in small pieces and parboiled in +salted water. Serve at once. +</p> + +<h3>WHITE BORDELAISE SAUCE</h3> + +<p class="indent"> +Fry a tablespoonful of chopped onions in butter, add a wineglassful +of white wine and a cupful of Veloute Sauce. Season to taste, boil +for five minutes, take from the fire, add one tablespoonful each +of minced parsley, lemon-juice, and butter. +</p> + +<h3>BROWN SAUCE—I</h3> + +<p class="indent"> +Brown two tablespoonfuls of flour in butter. Add two cupfuls of +milk or cream and cook until thick, stirring constantly. +</p> + +<h3>BROWN SAUCE—II</h3> + +<p class="indent"> +Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf, +and a sprig of parsley. Add a heaping teaspoonful of flour and, when +brown, a cupful of stock. Cook until thick, stirring constantly. +Take from the fire, strain, add the juice of half a lemon, and +salt and pepper to season. +</p> + +<h3><a name="page_19"><span class="page">Page 19</span></a> +BROWN BUTTER SAUCE</h3> + +<p class="indent"> +Melt butter in a frying-pan and cook until brown, taking care not +to burn. Take from the fire and add lemon-juice or vinegar and +salt and pepper to taste. Serve hot. +</p> + +<h3>BUTTER SAUCE</h3> + +<p class="indent"> +Mix chopped hard-boiled eggs with a liberal amount of melted butter. +Season with salt, pepper, and minced parsley. +</p> + +<h3>CAPER SAUCE—I</h3> + +<p class="indent"> +Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce. +</p> + +<h3>CAPER SAUCE—II</h3> + +<p class="indent"> +Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls +of capers, a tablespoonful of anchovy essence, and salt and pepper +to season. +</p> + +<h3>CLARET SAUCE</h3> + +<p class="indent"> +Reheat one cupful of Brown Sauce, season with grated onion, add +half a cupful of Claret, bring to the boil, and serve. +</p> + +<h3>COLBERT SAUCE</h3> + +<p class="indent"> +Put into a saucepan one cupful of Espagnole <a name="page_20"><span +class="page">Page 20</span></a> Sauce, two tablespoonfuls of beef +extract, the juice of a lemon, red and white pepper and minced +parsley to season, and half a cupful of butter in small bits. Heat, +but do not boil, and serve at once. +</p> + +<h3>CREAM SAUCE</h3> + +<p class="indent"> +Cook together one tablespoonful of butter and two of flour. Add two +cupfuls of cream or milk and cook until thick, stirring constantly +Season with salt and pepper. +</p> + +<h3>CUCUMBER SAUCE—I</h3> + +<p class="indent"> +Chop two cucumbers, drain, and add one tablespoonful of grated +onion and half of a minced bean of garlic. Season with salt, pepper, +and vinegar, and add enough olive-oil to make a smooth paste. Serve +immediately. +</p> + +<h3>CUCUMBER SAUCE—II</h3> + +<p class="indent"> +Grate four large cucumbers and drain. Season the pulp with salt, +pepper, grated onion, and tarragon vinegar. Add enough whipped +cream to make a smooth mixture and serve at once. +</p> + +<h3>CUCUMBER SAUCE—III</h3> + +<p class="indent"> +Chop a cucumber finely, season with salt, <a name="page_21"><span +class="page">Page 21</span></a> pepper, and vinegar and add it +to Hollandaise Sauce. +</p> + +<h3>CURRY SAUCE</h3> + +<p class="indent"> +Fry a tablespoonful of chopped onion in butter and add a tablespoonful +of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add +one cupful of cold water, and cook until thick, stirring constantly. +Take from the fire, season with salt and onion juice, and serve +hot. +</p> + +<h3>DRAWN-BUTTER SAUCE</h3> + +<p class="indent"> +Cook to a smooth paste two tablespoonfuls of butter and two of +flour. Add two cupfuls of cold water and cook until thick, stirring +constantly. Season with salt and pepper. +</p> + +<h3>DUTCH SAUCE</h3> + +<p class="indent"> +Cook together two tablespoonfuls each of butter and flour, add one +cupful of white stock, and cook until thick, stirring constantly. +Season with salt and pepper, take from the fire and add the yolks of +three eggs beaten with half a cupful of cream. Cook in a double-boiler +for three minutes, take from the fire, add a tablespoonful of +lemon-juice and strain. +</p> + +<h3><a name="page_22"><span class="page">Page 22</span></a> +DUXELLES SAUCE—I</h3> + +<p class="indent"> +Cook in butter one cupful of chopped mushrooms; and one tablespoonful +each of minced onion and parsley. Add to one pint of Spanish Sauce +and serve. +</p> + +<h3>DUXELLES SAUCE—II</h3> + +<p class="indent"> +Prepare a pint of Veloute Sauce, add a wineglassful of white wine +and two tablespoonfuls of beef extract. Boil for five minutes, +add two tablespoonfuls each of chopped mushrooms and cooked beef +tongue or ham. Add a little minced parsley, reheat, and serve. +</p> + +<h3>EGG SAUCE—I</h3> + +<p class="indent"> +Add one half cupful of sliced or chopped hard-boiled eggs to two +cupfuls of Drawn-Butter Sauce. +</p> + +<h3>EGG SAUCE—II</h3> + +<p class="indent"> +Prepare a Cream Sauce according to directions previously given, and +add the yolks of two raw eggs, a tablespoonful of grated onion, a +hard-boiled egg, chopped fine, and a teaspoonful of minced parsley. +</p> + +<h3>ESPAGNOLE SAUCE</h3> + +<p class="indent"> +Add a small bay-leaf, a blade of mace, and <a name="page_23"><span +class="page">Page 23</span></a> two cloves, to two cupfuls of white +stock. Simmer for fifteen minutes. Cook together two tablespoonfuls +of butter and three of flour; add the heated stock and cook until +thick, stirring constantly. Add one tablespoonful each of chopped +ham, onion, celery, carrot, and parsley, with salt and paprika +to season. Simmer for an hour, strain, and serve very hot. +</p> + +<h3>FINE HERB SAUCE—I</h3> + +<p class="indent"> +Fry in butter one tablespoonful each of minced parsley and onion. +Add to one pint of White Sauce and reheat. Season with salt and +pepper, and serve. +</p> + +<h3>FINE HERB SAUCE—II</h3> + +<p class="indent"> +Prepare according to directions given for Brown Italian Sauce, +using butter instead of oil and half a cupful of minced parsley +instead of the thyme and bay-leaf. Season with grated nutmeg and +add to either Spanish or Veloute Sauce. +</p> + +<h3>FLEMISH SAUCE</h3> + +<p class="indent"> +Prepare a cupful of Drawn-Butter Sauce, take from the fire, add +the yolks of two eggs well-beaten, and pepper, grated nutmeg, made +mustard, vinegar, and minced parsley to season. <a name="page_24"><span +class="page">Page 24</span></a> Add gradually half a cupful of +melted butter and serve. +</p> + +<h3>GARLIC SAUCE</h3> + +<p class="indent"> +Peel the garlic and boil for an hour, changing the water four times. +Drain, chop, and mix to a smooth paste with melted butter. The +flavour is mild and resembles almond. +</p> + +<h3>SAUCE À LA GASCONNE</h3> + +<p class="indent"> +Chop together a tablespoonful of capers and a bean of garlic. Fry +in olive-oil, seasoning with pepper and grated nutmeg. Add a +wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf, +and a sprig of thyme. Boil for fifteen minutes, skim, add another +wineglassful of white wine, strain, and add the yolks of three eggs +well beaten. Season with lemon-juice, butter, anchovy essence, +and minced parsley. +</p> + +<h3>GENEVA SAUCE</h3> + +<p class="indent"> +Brown one tablespoonful of flour in butter, add two cupfuls of thick +stock and one cupful of red wine, and cook until thick, stirring +constantly. Add two small onions chopped, a bunch of sweet herbs, +two tablespoonfuls of chopped mushrooms, and salt and pepper to +<a name="page_25"><span class="page">Page 25</span></a> season. +Simmer for half an hour, add a wineglassful of Madeira, strain, +and serve. +</p> + +<h3>GOOSEBERRY SAUCE</h3> + +<p class="indent"> +Boil a pint of green gooseberries for ten minutes in water to cover. +Drain, press through a sieve, and mix with an equal quantity of +White Sauce. +</p> + +<h3>HESSIAN SAUCE</h3> + +<p class="indent"> +Mix four tablespoonfuls of freshly grated horseradish with an equal +quantity of fresh bread-crumbs, a tablespoonful of sugar, and a +little salt and pepper. Mix to a smooth paste with sour cream and +serve with baked fish. +</p> + +<h3>HOLLANDAISE SAUCE—I</h3> + +<p class="indent"> +Beat half a cupful of butter to a cream and add gradually the yolks +of two eggs well beaten. Then add the juice of half a lemon and +pepper and salt to season. Place the bowl over boiling water and +beat with an egg-beater until thick and smooth. Take from the fire +and beat for a few moments. Be careful not to cook it too long. +</p> + +<h3>HOLLANDAISE SAUCE—II</h3> + +<p class="indent"> +Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon +vinegar, bring to the <a name="page_26"><span class="page">Page +26</span></a> boiling point, strain and cool. Cook together two +tablespoonfuls of butter and one of flour, add a half cupful of +cold water, and cook until thick, stirring constantly. Take from +the fire and add the yolks of two eggs beaten with the vinegar. +Reheat for a moment, seasoning with salt and pepper, strain, and +serve immediately. Lemon-juice may be used in place of the vinegar. +</p> + +<h3>HORSERADISH SAUCE—I</h3> + +<p class="indent"> +Add half a cupful of freshly grated horseradish to a cupful of +Drawn-Butter Sauce. Season with lemon-juice and beat until smooth. +</p> + +<h3>HORSERADISH SAUCE—II</h3> + +<p class="indent"> +Prepare a Cream Sauce according to directions previously given, +and add three tablespoonfuls of freshly grated horseradish and +half a cupful of melted butter. Serve with boiled fish. +</p> + +<h3>HORSERADISH SAUCE—III</h3> + +<p class="indent"> +To one cupful of Spanish Sauce add two tablespoonfuls of prepared +horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful +of powdered sugar, and salt, pepper, and made mustard to season. +Heat in a double-boiler, <a name="page_27"><span class="page">Page +27</span></a> and just before serving add one-half cupful of whipped +or cold cream. (Cow cream, not cosmetic.) +</p> + +<h3>ITALIAN SAUCE</h3> + +<p class="indent"> +Fry in butter two tablespoonfuls of minced parsley and one tablespoonful +of chopped mushrooms and shallots. Add two cupfuls of white wine +and boil until reduced half. Add one cupful of Veloute Sauce and +one half cupful of stock. Boil until thick, skim, and serve. +</p> + +<h3>BROWN ITALIAN SAUCE</h3> + +<p class="indent"> +Fry in olive-oil half a cupful of chopped mushrooms, four chopped +shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of +white wine and simmer until the liquid is reduced half. Take out +the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil, +and serve. +</p> + +<h3>JAPANESE SAUCE</h3> + +<p class="indent"> +Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls +each of walnut catsup, soy, and Worcestershire sauce. Season highly +with paprika, add two cupfuls of tarragon vinegar, and let stand +for two weeks. Strain, and serve with fish. +</p> + +<h3><a name="page_28"><span class="page">Page 28</span></a> +JERSEY SAUCE</h3> + +<p class="indent"> +Brown four tablespoonfuls of flour in butter, add two cupfuls of +brown stock and cook until thick, stirring constantly. Season with +salt, pepper, and Worcestershire. +</p> + +<h3>LEMON SAUCE—I</h3> + +<p class="indent"> +Melt half a cupful of butter and add to it the juice of a large +lemon. When very hot take from the fire and pour over the well-beaten +yolks of two eggs. +</p> + +<h3>LEMON SAUCE—II</h3> + +<p class="indent"> +Prepare a pint of Drawn-Butter Sauce according to directions previously +given, season with salt, pepper, grated nutmeg, and lemon-juice, +and add half a cupful of melted butter. +</p> + +<h3>LIVOURNAISE SAUCE</h3> + +<p class="indent"> +Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks +of two eggs, well beaten. Add slowly half a cupful of olive-oil and +two tablespoonfuls of vinegar. Season with pepper, grated nutmeg, +and minced parsley. Serve very cold. +</p> + +<h3>LOBSTER SAUCE—I</h3> + +<p class="indent"> +Add half a cupful of chopped cooked lobster <a name="page_29"><span +class="page">Page 29</span></a> meat and the pounded coral to each +cupful of Drawn-Butter Sauce. Season with paprika, butter, and +lemon-juice. +</p> + +<h3>LOBSTER SAUCE—II</h3> + +<p class="indent"> +Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster +meat. Season with melted butter, lemon-juice, tabasco, and +Worcestershire. +</p> + +<h3>MAÎTRE D'HÔTEL SAUCE</h3> + +<p class="indent"> +Work into half a cupful of butter all the lemon-juice it will take +and add a teaspoonful or more of minced parsley. Or, melt the butter +without burning, take from the fire, add the juice of half a lemon +and a teaspoonful of minced parsley. +</p> + +<h3>MAYONNAISE</h3> + +<p class="indent"> +Put into an earthen bowl the yolk of a fresh egg and a pinch of +salt, a dash of red pepper, and half a teaspoonful of dry mustard. +Place the bowl on ice or in ice-water. Pour one cupful of olive-oil +into a small pitcher from which it will drop easily. When the egg +and seasoning are thoroughly mixed, begin to add the oil, using +a silver teaspoon, and rubbing rather than stirring. Add the oil +until a clear spot is formed upon the egg, and then mix <a +name="page_30"><span class="page">Page 30</span></a> until smooth. +Only a few drops can be added at first, but the quantity may be +gradually increased. The clear spot on the egg is an infallible +test of the right quantity of oil. If too much oil is added the +dressing will curdle. A few drops of lemon-juice and long beating +will usually make it right again. If this fails, set the bowl directly +on the ice in the refrigerator, and let stand for half an hour. +If it is still curdled, begin again with the yolk of another egg +and add the curdled mayonnaise by degrees to the new dressing. +</p> + +<p class="indent"> +When the mayonnaise is so thick that it is difficult to stir it, +add the juice of half a lemon, if desired. +</p> + +<h3>MILANAISE SAUCE</h3> + +<p class="indent"> +Melt two tablespoonfuls of butter, add two chopped mushrooms and +two boned and pounded anchovies. Add two tablespoonfuls of flour +and cook until the flour is brown. Add one cupful of brown stock and +one tablespoonful each of sherry and vinegar drained from capers. +Cook until thick, stirring constantly, seasoning with salt, cayenne, +and made mustard. Simmer for twenty minutes, strain, add one +tablespoonful of capers, boil for five minutes, and serve. +</p> + +<h3>MUSHROOM SAUCE</h3> + +<p class="indent"> +Prepare a Drawn-Butter Sauce according to <a name="page_31"><span +class="page">Page 31</span></a> directions previously given and +add to it one cupful of chopped cooked mushrooms. +</p> + +<h3>NIÇOISE SAUCE</h3> + +<p class="indent"> +Rub through a fine sieve the yolks of three hard-boiled eggs. Put +into a deep bowl, with two raw yolks, a tablespoonful of made mustard, +and salt and pepper to season. Add gradually half a cupful of olive-oil +and a little vinegar, finishing with two tablespoonfuls of minced +fine herbs. +</p> + +<h3>NONPAREIL SAUCE</h3> + +<p class="indent"> +Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise +Sauce. +</p> + +<h3>NORMANDY SAUCE</h3> + +<p class="indent"> +Add one tablespoonful of mushroom catsup to one pint of Veloute +Sauce and cook for ten minutes. Add one fourth cupful of strong +fish stock, bring to the boil, take from the fire and add the yolks +of two eggs beaten with the juice of half a lemon. Strain, add a +tablespoonful of butter, and serve. +</p> + +<h3>OLIVE SAUCE</h3> + +<p class="indent"> +Prepare according to directions given for Jersey Sauce, adding half +a dozen chopped olives instead of the Worcestershire. +</p> + +<h3><a name="page_32"><span class="page">Page 32</span></a> +OYSTER SAUCE—I</h3> + +<p class="indent"> +Prepare a Cream Sauce according to directions previously given, +using the oyster liquor for part of the liquid. Add parboiled oysters +cut fine, and season with paprika and lemon-juice. +</p> + +<h3>OYSTER SAUCE—II</h3> + +<p class="indent"> +Cook two dozen oysters in their liquor with a little water, butter, +white and red pepper, and grated nutmeg. Thicken with a tablespoonful +each of butter and flour cooked together, take from the fire, add +the yolks of two eggs well beaten, the juice of a lemon, and two +tablespoonfuls of butter. Serve with boiled fish. +</p> + +<h3>PARSLEY SAUCE—I</h3> + +<p class="indent"> +Prepare a Drawn-Butter Sauce according to directions previously +given, add half a cupful of fine minced parsley, and season with +lemon-juice. +</p> + +<h3>PARSLEY SAUCE—II</h3> + +<p class="indent"> +Boil two large bunches of parsley in water to cover for five minutes. +Strain the water, and thicken with a tablespoonful each of butter +and flour cooked together. Season with salt, <a name="page_33"><span +class="page">Page 33</span></a> pepper, and grated nutmeg, take from +the fire, add the yolks of two eggs beaten with a little vinegar, +three tablespoonfuls of butter in small bits, and a little minced +parsley. +</p> + +<h3>PARSLEY AND LEMON SAUCE</h3> + +<p class="indent"> +Squeeze the juice out of a lemon, remove the seeds, and chop the +pulp fine with a bunch of parsley. Add a little of the grated peel. +Cook together one tablespoonful each of butter and flour, add the +parsley and lemon and one and one half cupfuls of stock. Season +with salt, pepper, and powdered mace, and boil for ten minutes. +Take from the fire, add the yolks of two eggs beaten with a little +cold stock, and serve. +</p> + +<h3>PERSILLADE SAUCE</h3> + +<p class="indent"> +Put into a bowl one fourth cupful of olive-oil with a tablespoonful +of made mustard, the juice of two lemons, two tablespoonfuls of +minced parsley, and salt and pepper to season. Add a few drops +of tarragon vinegar, mix thoroughly, and serve. +</p> + +<h3>PIQUANT SAUCE—I</h3> + +<p class="indent"> +Cook together a teaspoonful of chopped onion, a pinch of sugar, +a few drops of Worcestershire sauce, and one tablespoonful each +<a name="page_34"><span class="page">Page 34</span></a> of chopped +capers and pickles, with two tablespoonfuls of tarragon vinegar, +and salt and cayenne to season. Prepare a Spanish Sauce and add +the mixture to it. +</p> + +<h3>PIQUANT SAUCE—II</h3> + +<p class="indent"> +Mix together half a cupful of beef stock, two tablespoonfuls of +tarragon vinegar, two tablespoonfuls of chopped pickle, one +tablespoonful each of chopped onion, capers, and parsley, a teaspoonful +each of sugar and salt, and paprika to season. +</p> + +<h3>POOR MAN'S SAUCE</h3> + +<p class="indent"> +Brown a tablespoonful of flour in butter, add two cupfuls of stock, +and cook until thick, stirring constantly. Add two tablespoonfuls +of tomato catsup and one of anchovy essence. Strain and serve. +</p> + +<h3>PORTUGUESE SAUCE</h3> + +<p class="indent"> +Put six tablespoonfuls of butter into a saucepan with the yolks +of two eggs beaten with the juice of half a lemon. Season with +salt and pepper and heat thoroughly but do not boil. Take from the +fire, stir until thick, and serve immediately. +</p> + +<h3>POULETTE SAUCE</h3> + +<p class="indent"> +Simmer for ten minutes a pint of White <a name="page_35"><span +class="page">Page 35</span></a> Sauce, seasoning with salt, pepper, +and lemon-juice. Beat the yolks of three eggs light and pour the hot +sauce over them slowly. Cook for two minutes in a double boiler, +and serve immediately. +</p> + +<h3>RAVIGOTE SAUCE</h3> + +<p class="indent"> +Put one cupful of stock into a saucepan with two tablespoonfuls of +white wine and three tablespoonfuls of chopped chives and parsley. +Season with salt and pepper and simmer for twenty minutes. Thicken +with one tablespoonful each of butter and flour cooked together. +Take from the fire, add the juice of half a lemon, and serve. +</p> + +<h3>COLD RAVIGOTE SAUCE</h3> + +<p class="indent"> +Chop together a tablespoonful each of parsley, chives, chervil, +tarragon, and shallot. Add to a stiff mayonnaise and tint green, +if desired, with color paste. +</p> + +<h3>REMOULADE SAUCE</h3> + +<p class="indent"> +Mix two tablespoonfuls each of capers and minced anchovies, add +a tablespoonful of minced parsley, a teaspoonful of dry mustard, +and salt and pepper to taste. Add one half bean of garlic, chopped +very fine, and enough olive-oil to make a smooth paste. Add a few +drops of vinegar and serve. +</p> + +<h3><a name="page_36"><span class="page">Page 36</span></a> +ROYALE SAUCE</h3> + +<p class="indent"> +Cook together half a cupful of butter and the beaten yolks of three +eggs until the yolks begin to thicken. Take from the fire and add by +degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls +of Indian soy, one finely chopped small pickle, and cayenne and +salt to season. Mix thoroughly and cool. Serve cold. +</p> + +<h3>SARDINE SAUCE</h3> + +<p class="indent"> +Add skinned, boned, and mashed sardines to Mayonnaise. Beat until +smooth and serve with cold fish. +</p> + +<h3>SHAD ROE SAUCE</h3> + +<p class="indent"> +Boil, drain, skin, and mash a shad roe. Season with salt, pepper, +grated onion, and powdered mace. Add half a cupful of Madeira and +half a cupful or more of melted butter. Serve with shad or any +other fish. +</p> + +<h3>SHRIMP SAUCE</h3> + +<p class="indent"> +Add one cupful of chopped cooked shrimps to each pint of White Sauce. +Season with lemon-juice, paprika, and tabasco sauce. +</p> + +<h3>SICILIAN SAUCE</h3> + +<p class="indent"> +Slice four onions, fry brown and drain carefully. <a +name="page_37"><span class="page">Page 37</span></a> Put into a +saucepan with two cupfuls of Espagnole Sauce, a wineglassful of +sherry, and a pinch of cayenne pepper. Reheat, strain, and serve. +</p> + +<h3>SPANISH SAUCE</h3> + +<p class="indent"> +Prepare according to directions given for Brown Sauce, using one +cupful of highly seasoned stock for liquid. +</p> + +<h3>SUPREME SAUCE</h3> + +<p class="indent"> +Prepare according to directions given for Drawn-Butter Sauce, using +chicken stock and a little cream for liquid. Take from the fire, +and add two tablespoonfuls of butter and the juice of half a lemon. +</p> + +<h3>TARTAR SAUCE—I</h3> + +<p class="indent"> +Chop together capers, olives, parsley, and pickles. Add one half +cupful of the mixture to a cupful of Mayonnaise. +</p> + +<h3>TARTAR SAUCE—II</h3> + +<p class="indent"> +Mix together one tablespoonful each of vinegar and Worcestershire +sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown +half a cupful of butter and strain into the hot vinegar. Serve +hot. +</p> + +<h3><a name="page_38"><span class="page">Page 38</span></a> +TARTAR SAUCE—III</h3> + +<p class="indent"> +Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful +each of made mustard, grated onion, and chopped pickle. Take from +the fire, season with salt and cayenne, add the beaten yolk of +an egg, and serve. +</p> + +<h3>TOMATO SAUCE—I</h3> + +<p class="indent"> +Prepare according to directions given for Drawn-Butter Sauce, using +tomato-juice or stewed and strained canned tomatoes for liquid. +</p> + +<h3>TOMATO SAUCE—II</h3> + +<p class="indent"> +Chop together capers, pickles, onion, and olives. There should be +half a cupful in all. Add one half cupful of stewed and strained +tomatoes, a teaspoonful each of made mustard and sugar, and salt +and cayenne to season highly. Serve very hot. +</p> + +<h3>TOMATO SAUCE—III</h3> + +<p class="indent"> +Chop fine an onion and a clove of garlic. Fry in butter and add +half a can of stewed and strained tomatoes. Thicken with butter +and flour cooked together, season with salt and pepper and serve. +</p> + +<h3><a name="page_39"><span class="page">Page 39</span></a> +BROWN TOMATO SAUCE</h3> + +<p class="indent"> +Fry a tablespoonful of chopped onion in butter, add one tablespoonful +of flour and one half cupful each of stock and stewed and strained +tomato. Cook until thick, stirring constantly. Season with salt, +pepper, and kitchen bouquet. Strain and serve. +</p> + +<h3>VELOUTE SAUCE</h3> + +<p class="indent"> +Cook together three tablespoonfuls each of butter and flour, add +one cupful of white stock and one quarter cupful of cream. Cook +until thick, stirring constantly. Season with salt, cayenne, grated +nutmeg, and minced parsley. Simmer for an hour, strain, and serve. +</p> + +<h3>VENETIENNE SAUCE—I</h3> + +<p class="indent"> +Cook together for five minutes two tablespoonfuls of tarragon vinegar, +six pepper-corns, a tablespoonful of chopped ham, six parsley roots, +a sprig of thyme and a bay-leaf. Strain, and add to one cupful of +Veloute Sauce. Reheat, add a teaspoonful of minced parsley and +serve. +</p> + +<h3>VENETIENNE SAUCE—II</h3> + +<p class="indent"> +Add minced parsley, tarragon vinegar, <a name="page_40"><span +class="page">Page 40</span></a> grated nutmeg, and a tablespoonful +of butter to Allemande Sauce. +</p> + +<h3>VINAIGRETTE SAUCE</h3> + +<p class="indent"> +Mix four tablespoonfuls of olive-oil with one tablespoonful of +vinegar. Season with salt and paprika and add to it minced parsley, +pickle, and capers. +</p> + +<h3>WHIPPED CREAM SAUCE</h3> + +<p class="indent"> +Mix a teaspoonful of dry mustard with a tablespoonful of vinegar +and two tablespoonfuls of freshly grated horseradish. Mix with +one fourth cupful of Mayonnaise, and when smooth fold in carefully +one cupful of whipped cream. Season with salt and red pepper and +serve very cold with cold fish. +</p> + +<h3>WHITE SAUCE</h3> + +<p class="indent"> +Cook together two tablespoonfuls each of butter and flour, add +one cupful of white stock and one half cupful of cream. Cook until +thick, stirring constantly. Season with salt and pepper. One and +one half cupfuls of milk may be used instead of the stock and cream. +</p> + +<h2><a name="page_41"><span class="page">Page 41</span></a> +TEN WAYS TO SERVE ANCHOVIES</h2> + +<h3>I</h3> + +<p class="indent"> +Clean, bone, and trim the fish. Arrange on a dish, alternating +with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle +with parsley, and serve with toasted crackers. +</p> + +<h3>II</h3> + +<p class="indent"> +Split the anchovies, wash in white wine, and bone them. Make a +paste with the yolks of eggs, equal parts of minced cooked fish, +and bread-crumbs. Stuff the anchovies, dip into batter, and fry +in deep fat. +</p> + +<h3>III</h3> + +<p class="indent"> +Pound the fish in a mortar, seasoning with minced parsley, grated +onion, and cayenne. Serve on small circles of fried bread, as a +first course at dinner. +</p> + +<h3>IV</h3> + +<p class="indent"> +Drain a bottle of anchovies and mash fine with enough butter to +make a smooth paste. Season with lemon-juice and cayenne. Spread +<a name="page_42"><span class="page">Page 42</span></a> on fingers +of toast and lay a whole anchovy on each piece. +</p> + +<h3>V</h3> + +<p class="indent"> +Wash eight salted anchovies, remove the skin and bones, and soak +in clear water for an hour. Drain and wipe dry. Arrange on lettuce +leaves with sliced hard-boiled eggs and pour over a French dressing. +</p> + +<h3>VI</h3> + +<p class="indent"> +Toast circles of bread, spread with butter, cover with chopped +hard-boiled eggs, make a hollow in the egg, lay an anchovy upon +it, and set into a hot oven for five minutes. +</p> + +<h3>VII</h3> + +<p class="indent"> +Toast thin circles of graham bread, butter, and cover each piece +with anchovies. Sprinkle with lemon-juice and paprika and put into +hot oven for five minutes. +</p> + +<h3>VIII</h3> + +<p class="indent"> +Clean and rinse the fish and dry on a cloth. Butter a small baking-dish, +put in a layer of cracker crumbs, then a layer of anchovies, then +sugar and crumbs. Repeat until the dish is full, having crumbs +and butter on top. Beat the yolks of two eggs with half a cupful +<a name="page_43"><span class="page">Page 43</span></a> of cream +and a little sugar. Pour over the fish and bake in the oven. +</p> + +<h3>IX</h3> + +<p class="indent"> +Use salted Norwegian anchovies soaked for two hours in cold water. +Split down the back, bone and skin, cut into strips, and arrange +on a platter. Mince separately parsley, capers, boiled carrots, +beets, and the whites and yolks of hard-boiled eggs. Arrange small +piles of contrasting colors among the fish and pour over a French +dressing. +</p> + +<h3>X</h3> + +<p class="indent"> +Fry thin circles of bread, put a pimola in the centre, and curl an +anchovy around it. Fill the remaining space with chopped hard-boiled +eggs and serve as a first course at dinner or luncheon. +</p> + +<h2><a name="page_45"><span class="page">Page 45</span></a> +FORTY-FIVE WAYS TO COOK BASS</h2> + +<h3>BAKED BASS—I</h3> + +<p class="indent"> +Scale, wash, and clean, leaving the head intact. Make a stuffing +of two cupfuls of bread-crumbs, one cupful of butter, two eggs well +beaten, and enough cold water to make a smooth paste. Season with +pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split +the fish, stuff, and sew up. Lay thin slices of salt pork over the +fish and put into a baking-pan with a little boiling water seasoned +with wine and tomato juice. Bake carefully, basting frequently. +The gravy may be thickened and served with the fish. +</p> + +<h3>BAKED BASS—II</h3> + +<p class="indent"> +Split the fish and stuff with seasoned mashed potatoes. Put a little +boiling water and a tablespoonful of butter into the baking-pan, +and baste frequently while cooking. +</p> + +<h3>BAKED BASS—III</h3> + +<p class="indent"> +Rub the inside of the fish with salt, sprinkle <a name="page_46"><span +class="page">Page 46</span></a> the outside with pepper and salt, +cover with sliced onion and salt pork. Dredge with flour and put +into the baking-pan with sufficient boiling water to keep from +burning. Baste frequently while cooking, remove the pork and onion, +thicken the sauce with a tablespoonful each of butter and flour +blended and mixed with a little tomato catsup. Pour the hot sauce +over the fish and serve. +</p> + +<h3>BAKED BASS—IV</h3> + +<p class="indent"> +Make a stuffing of one cupful of bread-crumbs, one teaspoonful +each of melted butter, Worcestershire sauce, tomato catsup, minced +parsley, minced onion, minced olives or pickles, lemon-juice, salt, +black pepper, and paprika to taste, and sufficient cold water to +moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce. +</p> + +<h3>BAKED BASS WITH WHITE WINE</h3> + +<p class="indent"> +Put a bass into a baking-dish with salt, pepper and mushroom liquor +to season, and enough white wine to moisten. Cover with buttered paper +and bake for fifteen minutes. Melt two tablespoonfuls of butter, add +three tablespoonfuls of flour, and cook thoroughly. Add two cupfuls +of white stock and cook until thick, stirring constantly. Take from +the fire <a name="page_47"><span class="page">Page 47</span></a> +and add the yolks of three eggs beaten with a little cold water, +and the juice of half a lemon. Add a tablespoonful of butter and +the juice in the baking-pan. Pour over the bass and serve. +</p> + +<h3>BAKED BASS WITH SHRIMP SAUCE</h3> + +<p class="indent"> +Marinate the cleaned fish for an hour in oil and vinegar. Put into +a baking-pan with slices of salt pork underneath and on top and +sufficient boiling water to keep from burning. Add a teaspoonful +of butter to the water and baste two or three times during the hour +of baking. Strain the gravy and set aside. Melt one tablespoonful +of butter, add one tablespoonful of flour and cook until brown. +Add one cupful of the liquid left in the baking-pan, making up +the required quantity with boiling water if necessary. Cook until +thick, stirring constantly; season with cayenne and lemon-juice, +and add half a can of shrimps chopped fine. Bring to the boil, +pour over the fish, and serve. +</p> + +<h3>BAKED AND STUFFED BLACK BASS</h3> + +<p class="indent"> +Mix together one cupful of bread-crumbs, two small onions chopped, +two eggs well beaten, and cold water to moisten. Season with +Worcestershire, tabasco and minced parsley. Stuff a bass with this +mixture, rub with <a name="page_48"><span class="page">Page +48</span></a> melted butter, and bake with a little boiling water, +basting as required. +</p> + +<h3>BAKED BASS À LA NEWPORT</h3> + +<p class="indent"> +Clean the fish, gash the top, season with salt and pepper, and +cover with thin slices of salt pork. Pour a little boiling water +into the pan and bake slowly, basting as required. Serve with the +pork. Bacon may be used instead. +</p> + +<h3>BAKED BASS À LA MANHATTAN</h3> + +<p class="indent"> +Butter a baking-dish, put in the cleansed fish, rub with melted +butter, season with salt and pepper, and cover with thin slices +of bacon and bread crumbs. Add a little boiling water and bake +in a very hot oven, basting as required. +</p> + +<h3>BAKED BASS AND TOMATOES</h3> + +<p class="indent"> +Select one large black bass or two small ones; clean the head and +let it remain on the fish. Slice four tomatoes and cut in halves. +Make a plain bread dressing; open the fish, rub the inside lightly +with salt and soft butter; lay a thick layer of tomatoes in, then +a layer of the bread dressing, alternating them until the fish is +well stuffed; then bind with a tape. Lard the fish with strips +of salt pork. Lay in a baking-pan, add one cupful of hot water +and one <a name="page_49"><span class="page">Page 49</span></a> +tablespoonful of butter, and bake, basting often. In fifteen minutes +take the pan out of the oven and spread the fish with a layer of +thinly sliced tomatoes, seasoned with a sprinkling of salt, some +melted butter, and a light sprinkling of grated cheese. Bake until +the tomatoes are done, then carefully remove to a platter, taking +off the tape first. Garnish with parsley and serve. +</p> + +<h3>BAKED BLACK BASS À LA BABETTE</h3> + +<p class="indent"> +Clean the fish, salt it well, and put into a baking-pan with a +cupful of water. Put lumps of butter on top, and season with salt, +pepper, and minced parsley. Bake for an hour, basting often. Add a +wineglassful of Sherry and a little catsup to the sauce remaining +in the pan. Thicken with a teaspoonful of flour, rubbed smooth +with a little cold water. +</p> + +<h3>BAKED FILLETS OF BASS</h3> + +<p class="indent"> +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. +</p> + +<h3>BLACK BASS À LA MONTMORENCY</h3> + +<p class="indent"> +Clean, skin, and bone a bass, and cut into <a name="page_50"><span +class="page">Page 50</span></a> 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. +</p> + +<h3>STUFFED SEA-BASS</h3> + +<p class="indent"> +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 <a name="page_51"><span +class="page">Page 51</span></a> water if too thick, bring to the +boil, pour over the fish, and serve. +</p> + +<h3>BASS À LA BORDELAISE</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED BASS</h3> + +<p class="indent"> +Clean the fish, put it into warm salted water and simmer for twenty +minutes. +</p> + +<h3>BOILED SEA-BASS WITH EGG SAUCE</h3> + +<p class="indent"> +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; <a name="page_52"><span +class="page">Page 52</span></a> add three hard-boiled eggs coarsely +chopped, pour over the fish, and serve. +</p> + +<h3>BOILED BASS WITH MUSHROOMS</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED BLACK BASS WITH CREAM SAUCE</h3> + +<p class="indent"> +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 <a name="page_53"><span class="page">Page +53</span></a> to the boil, pour over the fish, and garnish with +sliced lemons. +</p> + +<h3>BLACK SEA-BASS À LA POULETTE</h3> + +<p class="indent"> +Prepare a Poulette Sauce and pour over a black sea bass boiled according +to directions previously given. +</p> + +<h3>COLD BASS WITH TARTAR SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>BROILED BASS</h3> + +<p class="indent"> +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. +</p> + +<h3>BROILED BLACK BASS</h3> + +<p class="indent"> +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. +</p> + +<h3>BASS STEWED WITH TOMATOES</h3> + +<p class="indent"> +Clean the fish, remove the bones and cut <a name="page_54"><span +class="page">Page 54</span></a> 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. +</p> + +<h3>FRIED BASS WITH BACON</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED BLACK BASS</h3> + +<p class="indent"> +Scale, clean, and cut up the fish, season with salt and pepper, +dredge with flour, and fry in deep fat. +</p> + +<h3>BREADED FILLET OF BASS</h3> + +<p class="indent"> +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. +</p> + +<h3>BREADED BASS WITH BACON</h3> + +<p class="indent"> +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 <a name="page_55"><span +class="page">Page 55</span></a> of bacon fried separately. Garnish +with parsley. +</p> + +<h3>BOILED SEA-BASS WITH PARSLEY SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED SEA-BASS WITH TARTAR SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>MATELOTE OF SEA-BASS</h3> + +<p class="indent"> +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 <a name="page_56"><span class="page">Page 56</span></a> +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. +</p> + +<h3>BROILED SEA-BASS</h3> + +<p class="indent"> +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. +</p> + +<h3>SEA-BASS À LA BUENA VISTA</h3> + +<p class="indent"> +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 <a name="page_57"><span +class="page">Page 57</span></a> 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. +</p> + +<h3>BOILED SEA-BASS WITH MELTED BUTTER SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>SEA-BASS À LA FRANCAISE</h3> + +<p class="indent"> +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. +</p> + +<h3><a name="page_58"><span class="page">Page 58</span></a> +SEA-BASS WITH BLACK BUTTER</h3> + +<p class="indent"> +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. +</p> + +<h3>STRIPED BASS WITH SHAD ROE</h3> + +<p class="indent"> +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. +</p> + +<h3>FILLETS OF STRIPED BASS À LA BORDELAISE</h3> + +<p class="indent"> +Clean two striped bass and cut into fillets. <a name="page_59"><span +class="page">Page 59</span></a> 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. +</p> + +<h3>FILLETS OF STRIPED BASS À LA MANHATTAN</h3> + +<p class="indent"> +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. +</p> + +<h3><a name="page_60"><span class="page">Page 60</span></a> +STRIPED BASS WITH CAPER SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>STRIPED BASS À LA DAUPHINE</h3> + +<p class="indent"> +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. +</p> + +<h3>STRIPED BASS À LA CARDINAL</h3> + +<p class="indent"> +Clean and trim a striped bass. Cook in a <a name="page_61"><span +class="page">Page 61</span></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. +</p> + +<h3>STRIPED BASS À LA HOLLANDAISE</h3> + +<p class="indent"> +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. +</p> + +<h3>STRIPED BASS À LA COMMODORE</h3> + +<p class="indent"> +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 <a name="page_62"><span class="page">Page +62</span></a> 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. +</p> + +<h3>STRIPED BASS À L'AMERICAINE</h3> + +<p class="indent"> +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 <a name="page_63"><span +class="page">Page 63</span></a> over the fish, and serve. Garnish +with fried oysters. +</p> + +<h3>STRIPED BASS À LA MARSEILLES</h3> + +<p class="indent"> +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. +</p> + +<h3>STRIPED BASS À LA CONTI</h3> + +<p class="indent"> +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 <a name="page_64"><span class="page">Page +64</span></a> 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. +</p> + +<h2><a name="page_65"><span class="page">Page 65</span></a> +EIGHT WAYS TO COOK BLACKFISH</h2> + +<h3>BLACKFISH À L'AMERICAINE</h3> + +<p class="indent"> +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. +</p> + +<h3>BLACKFISH WITH FINE HERBS</h3> + +<p class="indent"> +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 <a name="page_66"><span +class="page">Page 66</span></a> 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. +</p> + +<h3>BROILED BLACKFISH WITH CHILLI SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>MATELOTE OF BLACKFISH</h3> + +<p class="indent"> +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 <a name="page_67"><span +class="page">Page 67</span></a> 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. +</p> + +<h3>STEWED BLACKFISH À LA NEWPORT</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED BLACKFISH—I</h3> + +<p class="indent"> +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 <a name="page_68"><span +class="page">Page 68</span></a> 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. +</p> + +<h3>BAKED BLACKFISH—II</h3> + +<p class="indent"> +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. +</p> + +<h3>BLACKFISH WITH PORT WINE SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h2><a name="page_69"><span class="page">Page 69</span></a> +TWENTY-SIX WAYS TO COOK BLUEFISH</h2> + +<h3>BAKED BLUEFISH À L'ITALIENNE</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED BLUEFISH—I</h3> + +<p class="indent"> +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, <a name="page_70"><span class="page">Page +70</span></a> 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. +</p> + +<h3>BAKED BLUEFISH—II</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED BLUEFISH—III</h3> + +<p class="indent"> +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. +</p> + +<h3><a name="page_71"><span class="page">Page 71</span></a> +BAKED BLUEFISH—IV</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED BLUEFISH—V</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED BLUEFISH—VI</h3> + +<p class="indent"> +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, <a +name="page_72"><span class="page">Page 72</span></a> and pour over +the fish. Sprinkle with crumbs, dot with butter, and bake for an +hour in a moderate oven. +</p> + +<h3>BAKED BLUEFISH WITH WHITE WINE SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED BLUEFISH À LA NAPLES</h3> + +<p class="indent"> +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 <a name="page_73"><span class="page">Page 73</span></a> +thick, stirring constantly, strain, reheat, pour over the fish, +sprinkle with minced parsley, and serve. +</p> + +<h3>BOILED BLUEFISH</h3> + +<p class="indent"> +Prepare according to directions given for Boiled Bass. +</p> + +<h3>BROILED BLUEFISH—I</h3> + +<p class="indent"> +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. +</p> + +<h3>BROILED BLUEFISH—II</h3> + +<p class="indent"> +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. +</p> + +<h3>PAN-BROILED BLUEFISH</h3> + +<p class="indent"> +Lay the fish flesh side down in a well greased, very hot pan. Turn +with a pancake-turner. +</p> + +<h3><a name="page_74"><span class="page">Page 74</span></a> +BROILED BLUEFISH AU BEURRE-NOIR</h3> + +<p class="indent"> +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. +</p> + +<h3>BROILED BLUEFISH WITH MUSTARD SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>MATELOTE OF BLUEFISH</h3> + +<p class="indent"> +Prepare according to directions given for Matelote of Blackfish, +using white wine instead of Claret. +</p> + +<h3>STUFFED BLUEFISH—I</h3> + +<p class="indent"> +Prepare according to directions given for Stuffed Sea-Bass. +</p> + +<h3>STUFFED BLUEFISH—II</h3> + +<p class="indent"> +Scrape, clean, and dry a large bluefish. <a name="page_75"><span +class="page">Page 75</span></a> 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. +</p> + +<h3>ESCALLOPED BLUEFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>FILLETS OF BLUEFISH À LA DUXELLES</h3> + +<p class="indent"> +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. +</p> + +<h3>FILLETS OF BLUEFISH WITH ANCHOVY SAUCE</h3> + +<p class="indent"> +Prepare the fish according to directions <a name="page_76"><span +class="page">Page 76</span></a> 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. +</p> + +<h3>BLUEFISH À L'ICARIENNE</h3> + +<p class="indent"> +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. +</p> + +<h3>BLUEFISH À LA VENETIENNE</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED FILLETS OF BLUEFISH</h3> + +<p class="indent"> +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 +<a name="page_77"><span class="page">Page 77</span></a> cracker +crumbs, and set into a cold place for an hour. Fry in deep fat +and serve with Tartar Sauce. +</p> + +<h3>FRIED BLUEFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>STEAMED BLUEFISH</h3> + +<p class="indent"> +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. +</p> + +<h2><a name="page_79"><span class="page">Page 79</span></a> +FIVE WAYS TO COOK BUTTERFISH</h2> + +<h3>FRIED BUTTERFISH—I</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED BUTTERFISH—II</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED BUTTERFISH—III</h3> + +<p class="indent"> +Clean and gash the fish, roll in corn-meal and sauté in hot +salt pork fat. Serve with Tartar Sauce. +</p> + +<h3>BUTTERFISH WITH FINE HERBS</h3> + +<p class="indent"> +Prepare according to directions given for Sole with Fine Herbs. +</p> + +<h3><a name="page_80"><span class="page">Page 80</span></a> +BOILED BUTTERFISH</h3> + +<p class="indent"> +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. +</p> + +<h2><a name="page_81"><span class="page">Page 81</span></a> +TWENTY-TWO WAYS TO COOK CARP</h2> + +<h3>BAKED CARP—I</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED CARP—II</h3> + +<p class="indent"> +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 <a name="page_82"><span class="page">Page +82</span></a> 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. +</p> + +<h3>STEWED CARP—I</h3> + +<p class="indent"> +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. +</p> + +<h3>STEWED CARP—II</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED CARP</h3> + +<p class="indent"> +Put a cleaned carp into a saucepan with <a name="page_83"><span +class="page">Page 83</span></a> 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. +</p> + +<h3>PICKLED CARP</h3> + +<p class="indent"> +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. +</p> + +<h3>CARP À L'ITALIENNE</h3> + +<p class="indent"> +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. +</p> + +<h3>CARP À L'ALLEMANDE</h3> + +<p class="indent"> +Clean and cut into strips two pounds of <a name="page_84"><span +class="page">Page 84</span></a> 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. +</p> + +<h3>CARP À LA BORDELAISE</h3> + +<p class="indent"> +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. +</p> + +<h3>BROILED CARP</h3> + +<p class="indent"> +Broil as usual and serve with melted butter, lemon-juice, and minced +parsley poured over it. +</p> + +<h3><a name="page_85"><span class="page">Page 85</span></a> +CARP À LA FRANÇAISE</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED CARP—I</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED CARP—II</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED CARP—III</h3> + +<p class="indent"> +Clean the fish and cut it into convenient pieces. Dip in milk then +in seasoned flour, and fry in hot fat. +</p> + +<h3>CARP À LA COBLENTZ</h3> + +<p class="indent"> +Boil the fish with one cupful of Rhine wine, two cupfuls of white +stock, two carrots and <a name="page_86"><span class="page">Page +86</span></a> 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. +</p> + +<h3>BAKED CARP À LA MARINIÈRE</h3> + +<p class="indent"> +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. +</p> + +<h3>STEAMED CARP</h3> + +<p class="indent"> +Scale and clean the fish and steam until done. Serve with sour cream +or with a Drawn-Butter Sauce seasoned with lemon-juice. +</p> + +<h3>CARP IN MATELOTE</h3> + +<p class="indent"> +Cook the cleaned carp in a fish-kettle with <a name="page_87"><span +class="page">Page 87</span></a> 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. +</p> + +<h3>CARP À LA BOURGUINOTTE</h3> + +<p class="indent"> +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. +</p> + +<h3>CARP À LA PÉRIGUEUX</h3> + +<p class="indent"> +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. <a +name="page_88"><span class="page">Page 88</span></a> Cook until +thick, rub through a sieve, add a tablespoonful of butter and a +little anchovy paste and the juice of half a lemon. +</p> + +<h3>CARP À LA LYONS</h3> + +<p class="indent"> +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. +</p> + +<h3>CARP À LA PROVENÇALE</h3> + +<p class="indent"> +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. +</p> + +<h2><a name="page_89"><span class="page">Page 89</span></a> +SIX WAYS TO COOK CATFISH</h2> + +<h3>CATFISH STEWED WITH TOMATOES</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED CATFISH—I</h3> + +<p class="indent"> +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. +</p> + +<h3>FRIED CATFISH—II</h3> + +<p class="indent"> +Prepare the fish according to directions given above, dredge with +seasoned flour, and fry in butter in a frying-pan. +</p> + +<h3>FRIED CATFISH—III</h3> + +<p class="indent"> +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. +</p> + +<h3><a name="page_90"><span class="page">Page 90</span></a> +STEWED CATFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED CATFISH</h3> + +<p class="indent"> +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. +</p> + +<h2><a name="page_91"><span class="page">Page 91</span></a> +SIXTY-SEVEN WAYS TO COOK CODFISH</h2> + +<h3>BAKED CODFISH—I</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED CODFISH—II</h3> + +<p class="indent"> +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 <a name="page_92"><span class="page">Page 92</span></a> +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. +</p> + +<h3>BAKED CODFISH—III</h3> + +<p class="indent"> +Prepare according to directions given for Baked Codfish—I, +adding a pint of parboiled oysters to the sauce. +</p> + +<h3>BAKED SALT CODFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>CREAMED AND BAKED CODFISH</h3> + +<p class="indent"> +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. +</p> + +<h3><a name="page_93"><span class="page">Page 93</span></a> +BAKED CODFISH À LA MONTREAL</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED CODFISH À LA NANTUCKET</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED CODFISH WITH CHEESE SAUCE</h3> + +<p class="indent"> +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 <a name="page_94"><span +class="page">Page 94</span></a> tablespoonfuls of grated Parmesan +cheese. Bring to the boil and serve poured around the fish. +</p> + +<h3>QUICK BAKED CODFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED ROCK COD WITH DRESSING</h3> + +<p class="indent"> +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. +</p> + +<h3>BAKED COD À LA BEDFORD</h3> + +<p class="indent"> +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 <a name="page_95"><span class="page">Page 95</span></a> +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. +</p> + +<h3>BAKED CODFISH WITH CREAM</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED SALT CODFISH—I</h3> + +<p class="indent"> +Soak two pounds of salted cod over night, put into fresh water, +bring to the boil and serve with melted butter. +</p> + +<h3>BOILED SALT CODFISH—II</h3> + +<p class="indent"> +Soak the fish over night, change the water, and simmer until done. +Serve with a Drawn-Butter Sauce. +</p> + +<h3>BOILED SALTED CODFISH WITH EGG SAUCE</h3> + +<p class="indent"> +Prepare the fish according to directions given in the preceding +recipe. Cook one teaspoonful <a name="page_96"><span class="page">Page +96</span></a> 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. +</p> + +<h3>BOILED CODFISH WITH OYSTER SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED CODFISH WITH CREAM SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED CODFISH À LA HOLLANDAISE</h3> + +<p class="indent"> +Boil the fish according to directions previously given and serve +with Hollandaise Sauce. +</p> + +<h3><a name="page_97"><span class="page">Page 97</span></a> +BOILED CODFISH WITH CAPER SAUCE—I</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED CODFISH WITH CAPER SAUCE—II</h3> + +<p class="indent"> +Boil a small fresh codfish in court bouillon, and allow it to cool +partially in the liquor. Serve with Caper Sauce. +</p> + +<h3>BOILED CODFISH CREAMED</h3> + +<p class="indent"> +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. +</p> + +<h3>BOILED CODFISH WITH EGG SAUCE</h3> + +<p class="indent"> +Prepare the fish according to directions given in the recipe for +Boiled Codfish with Oyster Sauce. Serve with Egg Sauce. +</p> + +<h3><a name="page_98"><span class="page">Page 98</span></a> +CODFISH BALLS WITH EGG SAUCE</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH À LA CREOLE—I</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH À LA CREOLE—II</h3> + +<p class="indent"> +Soak over night two pounds of salt codfish. Fry brown in lard a +chopped onion and a bean of garlic. Mix with three tablespoonfuls +<a name="page_99"><span class="page">Page 99</span></a> 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. +</p> + +<h3>CODFISH PUFFS</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH AU GRATIN</h3> + +<p class="indent"> +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. +</p> + +<h3>ESCALLOPED CODFISH AND MACARONI</h3> + +<p class="indent"> +Mix together equal parts of cooked and broken macaroni and flaked +boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, <a +name="page_100"><span class="page">Page 100</span></a> sprinkle +thickly with grated cheese, cover with crumbs, dot with butter, +and brown in the oven. +</p> + +<h3>FRICASSÉED SALT CODFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>CREAMED CODFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>ESCALLOPED CODFISH WITH CHEESE</h3> + +<p class="indent"> +Prepare according to directions given for Creamed Codfish. Cover +with grated cheese, crumbs, and butter, and bake in the oven. +</p> + +<h3><a name="page_101"><span class="page">Page 101</span></a> +BROILED SALT CODFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH SOUFFLÉ</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH AND MACARONI</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH À LA BONNE FEMME</h3> + +<p class="indent"> +Soak over night three pounds of salt codfish. <a name="page_102"><span +class="page">Page 102</span></a> 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. +</p> + +<h3>CODFISH À LA BEAUREGARD</h3> + +<p class="indent"> +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. +</p> + +<h3>STEWED CODFISH À LA LINCOLN</h3> + +<p class="indent"> +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 <a name="page_103"><span class="page">Page 103</span></a> +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. +</p> + +<h3>BOILED CODS' TONGUES WITH EGG SAUCE</h3> + +<p class="indent"> +Soak the tongues over night, change the water, and boil for ten +minutes. Serve with Drawn-Butter Sauce. +</p> + +<h3>FRIED CODFISH TONGUES</h3> + +<p class="indent"> +Wash the tongues, dip in cold milk and roll in seasoned flour. Fry +in butter, and serve with tomato sauce. +</p> + +<h3>CODS' TONGUES À LA POULETTE</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH TONGUES À LA BEURRE NOIR</h3> + +<p class="indent"> +Prepare the tongues according to directions <a name="page_104"><span +class="page">Page 104</span></a> 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. +</p> + +<h3>CODFISH FRITTERS</h3> + +<p class="indent"> +Cut into strips fresh boiled cod, or freshened and boiled salt cod. +Dip in fritter batter and fry in deep fat. +</p> + +<h3>DEVILLED CODFISH</h3> + +<p class="indent"> +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. +</p> + +<h3>CODFISH À LA SEVILLE</h3> + +<p class="indent"> +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 <a name="page_105"><span +class="page">Page 105</span></a> fish carefully, mix the rice and +seasoning together, and serve as a border around the fish. +</p> + +<h3>CODFISH À LA BÉCHAMEL</h3> + +<p class="indent"> +Prepare according to directions given for Creamed Codfish, omitting +the egg and using white stock and milk in equal parts instead of +cream. +</p> + +<h3>ESCALLOPED CODFISH À LA BÉCHAMEL</h3> + +<p class="indent"> +Prepare according to directions given for Codfish à la +Béchamel, adding the yolks of three eggs. Arrange in a +baking-dish with layers of seasoned crumbs, and add sufficient +milk to moisten. Cover with crumbs, dot with butter, and brown in +the oven. +</p> + +<h3>CODFISH À LA FLAMANDE</h3> + +<p class="indent"> +Prepare boiled codfish according to directions previously given. +Melt one tablespoonful of butter and cook in it a teaspoonful of +flour. Add one cupful of boiling water and cook until thick, stirring +constantly. Take from the fire, add the yolks of two eggs well +beaten, four tablespoonfuls of made mustard, and pepper, vinegar, +grated nutmeg, and minced parsley to season. Add gradually half +a cupful of melted butter, pour over the fish, and serve. +</p> + +<h3><a name="page_106"><span class="page">Page 106</span></a> +STEWED CODFISH À LA SHREWSBURY</h3> + +<p class="indent"> +Stuff the fish with drained oysters and seasoned crumbs, adding two +tablespoonfuls of butter in small bits. Sew up, put on the grating +in a fish-kettle, seasoning with salt, pepper, and minced parsley. +Dot with butter and add the oyster liquor, and two cupfuls each of +stock and water. Simmer for forty minutes, basting as required. +Take up the fish, thicken the sauce with butter and flour cooked +together, and boil for ten minutes. Take from the fire, add a +tablespoonful of butter, the juice of a lemon, and the yolks of +two eggs well beaten. Strain over the fish and serve. +</p> + +<h3>SALT CODFISH À LA BRANDADE</h3> + +<p class="indent"> +Cut the fish in pieces and soak in cold water for twenty-four hours. +Put into fresh cold water, bring to the boil, and simmer for twenty +minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and +olive-oil, adding a little milk if it becomes too thick. Season +with salt, pepper, minced parsley, and garlic. Serve with toasted +crackers and cheese. +</p> + +<h3>STEWED COD WITH OYSTERS</h3> + +<p class="indent"> +Cut fresh cod into fillets, and put in a baking-pan, <a +name="page_107"><span class="page">Page 107</span></a> with salt, +pepper, and chopped onion to season. Add one cupful of white wine +and the liquor of two dozen parboiled oysters. Cook slowly for +fifteen minutes, take out the fish, thicken the sauce with butter +and flour cooked together, add two tablespoonfuls of melted butter, +season with lemon-juice, and pour the sauce over the fish. Garnish +with the parboiled oysters and serve. +</p> + +<h3>SALTED COD WITH BROWN BUTTER</h3> + +<p class="indent"> +Soak the fish for twenty-four hours and prepare according to directions +given for Boiled Salted Cod. Drain, wipe dry, and fry brown in +butter, adding a little minced parsley. +</p> + +<h3>CODFISH STEAK</h3> + +<p class="indent"> +Cut the fish into steaks, about two inches thick, season with salt +and pepper, and let stand for two hours. Dredge with corn-meal +and fry in salt pork fat. Sprinkle with lemon-juice and serve. +</p> + +<h3>BROILED CODFISH STEAKS WITH BACON</h3> + +<p class="indent"> +Prepare the steaks according to directions previously given and +serve with a border of thin slices of bacon fried crisp. +</p> + +<h3><a name="page_108"><span class="page">Page 108</span></a> +BROILED CODFISH STEAKS</h3> + +<p class="indent"> +Soak in salted water for fifteen minutes, wipe dry, and let stand +for an hour in olive-oil and vinegar. Drain, season, and broil +on a well-buttered gridiron. Serve with melted butter and minced +parsley. +</p> + +<h3>BREADED CODFISH STEAKS</h3> + +<p class="indent"> +Season the steaks with salt, pepper, and lemon-juice, dip in egg +and crumbs, and fry in deep fat. Serve with any preferred sauce. +</p> + +<h3>FRIED CODFISH STEAKS</h3> + +<p class="indent"> +Clean the steaks, sprinkle with salt and pepper, and dip into flour. +Sauté in salt pork fat. +</p> + +<h3>CODFISH STEAKS À LA NARRAGANSETT</h3> + +<p class="indent"> +Fry the steaks with a chopped onion in butter, seasoning with salt +and pepper. Take out and put a tablespoonful of flour into the +frying-pan. Cook thoroughly, add two cupfuls of water and half +a cupful of wine, and cook until thick, stirring constantly. Add +two tablespoonfuls of butter, season with minced parsley and +lemon-juice, pour over the fish, and serve. +</p> + +<h3><a name="page_109"><span class="page">Page 109</span></a> +CODFISH HASH</h3> + +<p class="indent"> +Flake cold cooked cod, mix with an equal quantity of mashed potatoes, +and season to taste. Cook until light brown in butter. +</p> + +<h3>MATELOTE OF CODFISH</h3> + +<p class="indent"> +Mix together one cupful of oysters, two cupfuls of bread-crumbs, +two tablespoonfuls of butter, one egg, and a small onion, chopped. +Stuff a small boned codfish and sew up. Lay the fish on slices of +bacon in a baking-pan and cover the top with bacon. Add sufficient +boiling water and bake for an hour, basting as required. +</p> + +<h3>STEWED CODFISH</h3> + +<p class="indent"> +Flake cold cooked cod and reheat with butter, pepper, salt, minced +parsley, cayenne, and lemon-juice. Serve very hot on toast. +</p> + +<h3>FILLETS OF CODFISH</h3> + +<p class="indent"> +Clean and bone the fish and cut into thick strips. Put into a buttered +saucepan with a little stock, season, sprinkle with minced parsley, +and set into the oven, covered with a buttered paper. Serve in a +deep platter with a border of mashed potatoes. +</p> + +<h3><a name="page_110"><span class="page">Page 110</span></a> +FRIED COD</h3> + +<p class="indent"> +Prepare the fish according to directions given for Fillet of Codfish. +Season, dredge with flour, dip in egg and bread-crumbs, and fry +in deep fat. +</p> + +<h3>FRIED CODFISH À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Prepare according to directions given for Fried Codfish. Serve +with a sauce of melted butter, lemon-juice, and minced parsley. +</p> + +<h3>FRIED FILLETS OF CODFISH</h3> + +<p class="indent"> +Mix together one tablespoonful of olive-oil, two tablespoonfuls +of lemon-juice, and salt, grated onion, and paprika to season. +Soak fillets of codfish in this for an hour, then drain, dip into +beaten egg, then into crumbs, and fry in deep fat. Drain on brown +paper and serve with Tartar Sauce. +</p> + +<h3>BROILED CODFISH</h3> + +<p class="indent"> +Split the tail end of the fish and broil. Serve with melted butter, +lemon-juice, and minced parsley. +</p> + +<h3>CODFISH PIE</h3> + +<p class="indent"> +Prepare Creamed Codfish according to directions previously given, +seasoning with grated onion. Fill a buttered baking-dish and cover +<a name="page_111"><span class="page">Page 111</span></a> with +mashed potato, beaten very light with an egg and a little cream. +Rub with melted butter, sprinkle with grated cheese, and bake in +a quick oven. +</p> + +<h3>ESCALLOPED CODFISH</h3> + +<p class="indent"> +Prepare the fish according to directions previously given. Flake +and prepare according to directions given for Creamed Codfish. Put +into a buttered baking-pan with layers of seasoned crumbs between, +add milk to moisten, cover with crumbs, dot with butter, and brown +in the oven. +</p> + +<h2><a name="page_113"><span class="page">Page 113</span></a> +FORTY-FIVE WAYS TO COOK EELS</h2> + +<h3>BRAISED EEL</h3> + +<p class="indent"> +Skin and clean an eel, cut it into two-inch pieces, sprinkle with +salt, and let stand for an hour. Soak in cold water for ten minutes, +drain, and dry. Put into a buttered saucepan, seasoning with grated +nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot, +minced parsley, and a few pepper-corns. Cover the pan and bake in +the oven until the fish is brown. Take out the eel and put into +a deep dish. Add to the sauce one cupful of stock, bring to the +boil, and thicken with a tablespoonful each of butter and flour +cooked together. Boil until thick, take from the fire, add the +yolks of three eggs beaten smooth with a little stock, bring to the +boil, add a little lemon-juice, strain over the fish, and serve. +</p> + +<h3>BROILED EELS—I</h3> + +<p class="indent"> +Skin, clean and cut up a large eel. Dip into beaten egg, then into +crumbs seasoned with <a name="page_114"><span class="page">Page +114</span></a> grated lemon rind, nutmeg, minced parsley, sweet +herbs, pepper, and salt. Broil skin side down on a buttered gridiron, +turning when done. Serve with Anchovy or Tartar Sauce. +</p> + +<h3>BROILED EELS—II</h3> + +<p class="indent"> +Clean and cut the eels into three-inch lengths. Let stand for half +an hour in a marinade of oil and lemon-juice, seasoned with pepper +and salt. Drain, broil, and garnish with fried parsley. +</p> + +<h3>BROILED EELS WITH SOUR SAUCE</h3> + +<p class="indent"> +Clean the eels and cut into five-inch lengths. Boil for ten minutes +in one cupful of vinegar and enough cold water to cover, seasoning +with salt, pepper-corns, carrot, onion, and parsley. Cool in the +water, dip in crumbs, then in eggs beaten with a tablespoonful +of olive-oil for each egg, then in bread-crumbs. Broil as usual. +Serve with a sauce made of two tablespoonfuls of chopped shallots, +fried in two tablespoonfuls of butter, added to a wineglassful each +of white wine and vinegar. Add two cupfuls of stock and thicken +with browned flour cooked in butter. Boil for five minutes, add +one tablespoonful each of chopped mushrooms, parsley, pickles, +and capers, and two tablespoonfuls of butter. Garnish with lemons +and parsley. +</p> + +<h3><a name="page_115"><span class="page">Page 115</span></a> +FRIED EELS—I</h3> + +<p class="indent"> +Prepare and cut up the fish according to directions previously +given and soak for several hours in vinegar with salt, pepper, and +grated lemon-peel. Drain, dip into batter, and fry in deep fat. +Serve with any preferred sauce. +</p> + +<h3>FRIED EELS—II</h3> + +<p class="indent"> +Prepare according to directions previously given and cut into two-inch +pieces. Dredge with flour and sauté in hot lard, or dip +into egg and bread-crumbs and fry in deep fat. They may also be +dipped into corn-meal before frying. +</p> + +<h3>FRIED EELS—III</h3> + +<p class="indent"> +Prepare the eels according to directions given for Stewed Eels +à la Americaine, sprinkling with shallot and parsley also. +Let stand for several hours, dip into egg and crumbs, and fry in +deep fat. Serve with any preferred sauce. +</p> + +<h3>FRIED EELS—IV</h3> + +<p class="indent"> +Clean the eels, cut into two-inch pieces, and parboil for eight +minutes. Sprinkle with salt and pepper, dip into corn-meal, and +sauté in salt pork fat. +</p> + +<h3><a name="page_116"><span class="page">Page 116</span></a> +EELS FRIED IN BATTER</h3> + +<p class="indent"> +Cut a large cleaned eel into joints, and soak for several hours +in cold water, to which salt, pepper, and vinegar have been added. +Drain dip in batter, and fry in hot fat. Drain on brown paper and +serve with Tomato Sauce. +</p> + +<h3>EELS À LA LYONNAISE</h3> + +<p class="indent"> +Clean two large eels, cut into four-inch lengths and remove the +bones. Cook in equal parts of white wine and water to cover, adding +salt, pepper, a sliced onion, a clove of garlic, and a bunch of +parsley. Drain the fish and strain the liquid. Thicken with two +tablespoonfuls of flour rubbed smooth with two tablespoonfuls of +butter. Boil for fifteen minutes and skim. Add two tablespoonfuls +of butter and the juice of a lemon. Bring to the boil, pour over +the fish, and serve with a garnish of small onions fried in butter +and sugar. +</p> + +<h3>EELS À LA VILLEROY</h3> + +<p class="indent"> +Clean two large eels and cut into lengths. Cover with salted and +acidulated water, add a bunch of parsley, a sliced onion, and a +pinch of powdered sweet herbs. Boil slowly for ten minutes, cool, +and drain. Melt one tablespoonful of butter and cook in it two <a +name="page_117"><span class="page">Page 117</span></a> tablespoonfuls +of flour. Add two cupfuls of white stock and cook until thick, +stirring constantly. Take from the fire and season to taste. Add +the yolks of four eggs well beaten and cool. Dip the pieces of +eel in this sauce, and set on ice. Roll in cracker crumbs, dip +in beaten egg, then in bread-crumbs, and fry brown in deep fat. +</p> + +<h3>EELS À LA TARTAR</h3> + +<p class="indent"> +Cut up the eel and cook in court bouillon with wine. Drain, dip in +egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise +mixed with chopped parsley, olives, pickles, and capers. +</p> + +<h3>EELS À L'INDIENNE</h3> + +<p class="indent"> +Chop fine an onion, half a carrot, and a stalk of celery. Fry in +butter, dredge with flour, and cook thoroughly. Add enough stock to +make the required quantity of sauce, and cook until thick, stirring +constantly, Season with mace, thyme, a bay-leaf, minced parsley, and +curry powder. Strain through a sieve and pour over eels stewed in +wine and seasoned with vegetables according to directions previously +given. Serve with a border of boiled rice sprinkled with grated +Parmesan cheese. +</p> + +<h3><a name="page_118"><span class="page">Page 118</span></a> +EELS À LA NORMANDY</h3> + +<p class="indent"> +Fry in butter a pound and a half of prepared eels. Add a wineglassful +of white wine or cider, a tablespoonful of mushroom catsup, and +salt, pepper, and grated nutmeg to season. Simmer for ten minutes, +add one cupful of white stock, half a dozen mushrooms, a dozen +oysters, and half a dozen shrimps. When cooked take from the fire, +add the yolks of two eggs well beaten, and serve at once. +</p> + +<h3>STUFFED EELS À L'ITALIENNE</h3> + +<p class="indent"> +Skin the eel but keep the head on. Remove the back-bone and stuff +with seasoned crumbs, mixed with minced parsley and mushrooms. +Skewer in the form of a circle; put into a saucepan with two ounces +of butter, a small bunch of parsley, a chopped onion, two cupfuls +of white wine, and salt, pepper, and grated nutmeg to season. Bake +for an hour, basting as required. Drain, take out the parsley, and +add to the sauce two cupfuls of brown stock, and one cupful of +chopped mushrooms. Boil for five minutes and thicken with browned +flour cooked in butter. Season with minced parsley and lemon-juice, +pour the sauce around the eel, and serve. +</p> + +<h3>EELS À LA LONDON</h3> + +<p class="indent"> +Fry four chopped onions in butter, dredge <a name="page_119"><span +class="page">Page 119</span></a> with flour, and cook thoroughly. +Add two cupfuls of stock, half a cupful of Port wine, two bay-leaves, +and salt and pepper to season. Cook until thick, stirring constantly. +Add one large cleaned eel, cut into two-inch lengths, cover, and +cook for fifteen minutes. Serve on toast. +</p> + +<h3>EELS À LA REINE</h3> + +<p class="indent"> +Prepare and cut up the eels. Fry in butter with half a can of mushrooms, +and dredge with flour. Add one cupful of stock and half a cupful +of white wine. Bring to the boil, season with salt, pepper, and a +chopped onion, and cook until the eel is tender. Skim, take from +the fire, and add the juice of half a lemon, beaten smooth with +the yolks of two eggs. +</p> + +<h3>EELS À LA POULETTE</h3> + +<p class="indent"> +Stew the eels in white wine with carrot, onion, parsley, bay-leaf, +thyme, pepper-corns, and salt to season. Drain and serve with Poulette +Sauce. +</p> + +<h3>FRICASSÉE OF EEL</h3> + +<p class="indent"> +Prepare the eel according to directions previously given, cook in equal +parts of white wine and water, seasoning with mace, pepper, nutmeg, +cloves, sweet herbs, allspice, and salt. <a name="page_120"><span +class="page">Page 120</span></a> Boil until the eels are tender, +then skim out. Add a little anchovy paste to the sauce, with a +tablespoonful of butter, bring to the boil, take from the fire, +add the yolks of two eggs well beaten, pour over the fish, and +serve. +</p> + +<h3>FRICASSÉED EELS</h3> + +<p class="indent"> +Skin, clean, and cut up. Cover with cold water, add salt, and minced +parsley to season, cover, and cook slowly for an hour. Thicken +with a tablespoonful each of butter and flour blended together +and made smooth with cold water. Season highly with pepper, and +serve. +</p> + +<h3>STEWED EELS WITH CUCUMBERS</h3> + +<p class="indent"> +Clean and skin two eels, cut into pieces and soak in cold water +for an hour. Drain, cover with wine and water, seasoning with salt, +pepper, onion, and parsley, and simmer for fifteen minutes. Take +out the fish and add three sliced and parboiled cucumbers. Strain +the sauce, thicken with flour cooked in butter, and boil for ten +minutes. Skim, add the yolks of four eggs well beaten and take +from the fire. Season with red pepper and lemon-juice, strain over +the fish, and serve. +</p> + +<h3>STEWED EELS—I</h3> + +<p class="indent"> +Put into a saucepan three fourths of a cupful <a name="page_121"><span +class="page">Page 121</span></a> of butter and fry in it four small +chopped onions. Add a tablespoonful of flour, cook through, and add +two cupfuls of boiling water or stock. Cook until thick, stirring +constantly, then put in one large cleaned eel cut into inch pieces; +cover and cook for fifteen minutes. +</p> + +<h3>STEWED EELS—II</h3> + +<p class="indent"> +Wash and skin a pint of eels, cut them in pieces three inches long, +pepper and salt them, and put them into a stewpan. Pour in one +pint of good soup stock, adding one large onion, shredded, three +cloves, a teaspoonful of grated lemon-peel, and a wineglassful +of Port wine. Stew slowly for half an hour, and pour into a hot +dish. Strain the liquor and add a wineglassful of cream thickened +with flour, and boil up once. Pour over the eels and serve. +</p> + +<h3>STEWED EELS—III</h3> + +<p class="indent"> +Clean, skin, and joint the eels. Cover with boiling water, add a +tablespoonful of vinegar, and cook for ten minutes. Drain, cook +together one tablespoonful of butter and two of flour. Add two +cupfuls of the water in which the eels were cooked. Cook until +thick, stirring constantly. Season with salt, pepper, and grated +onion, then add the eels and <a name="page_122"><span class="page">Page +122</span></a> reheat. Simmer for twenty minutes, add a tablespoonful +of minced parsley, and serve. +</p> + +<h3>STEWED EELS—IV</h3> + +<p class="indent"> +Prepare according to directions given above, using veal or fish +stock, instead of water, and adding a bay-leaf to the seasoning. +</p> + +<h3>STEWED EELS À L'ANGLAISE</h3> + +<p class="indent"> +Cook prepared eels in half a bottle of Port wine, seasoned with +carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves, +mace, and chopped mushrooms. Cover with buttered paper, simmer +for half an hour and drain. Melt two tablespoonfuls of butter and +cook in it two tablespoonfuls of flour. Add a chopped shallot and +enough of the eel liquor to make the required quantity of sauce. +Cook until thick, stirring constantly. Add half a cupful of stock, +and two wineglassfuls of Port wine. Bring to the boil, strain, add +a few chopped mushrooms, a tablespoonful of butter, and minced +parsley, lemon-juice, and anchovy paste to season. Pour the sauce +over the eels, and serve. +</p> + +<h3>STEWED EELS À L'AMERICAINE</h3> + +<p class="indent"> +Use three pounds of cleaned and skinned eel with all the fat removed. +Cut in two-inch <a name="page_123"><span class="page">Page +123</span></a> pieces, season with pepper and salt and chopped +onion, and put in a double-boiler with half a cupful of butter. +Sprinkle with parsley, cover tightly, and cook for about an hour +and a half. Serve in a deep dish. +</p> + +<h3>STEWED EELS À LA POULETTE</h3> + +<p class="indent"> +Cut cleaned eels into two-inch pieces and cook until tender in +stock. Thicken with butter and flour cooked together, add half +a dozen chopped mushrooms, and salt, pepper, grated onion, and +minced parsley to season. Boil for twenty minutes, add the juice +of a lemon, and serve. +</p> + +<h3>STEWED EELS À LA CANOTIERE</h3> + +<p class="indent"> +Fry a chopped onion in butter, add a pound of rice and cook brown. +Add four cupfuls of fish stock, seasoning with red and white pepper, +caver, and cook for twenty minutes. Take from the fire, add half a +cupful each of butter and Tomato Sauce. Prepare the eels according +to directions given for Eels à la Lyonnaise, adding a +tablespoonful of anchovy essence to the sauce. Serve with a border +of the rice. +</p> + +<h3>STEWED EELS À LA GENEVOISE</h3> + +<p class="indent"> +Prepare two eels, cut into four-inch lengths. <a name="page_124"><span +class="page">Page 124</span></a> Put into a saucepan with a sliced +carrot, an onion, a bunch of parsley, two cloves of garlic, and +salt and pepper-corns to season. Put in enough cider to cover the +fish, and simmer for fifteen minutes. Take up the fish, strain +the sauce, and thicken it with two tablespoonfuls of butter. Add +two tablespoonfuls of butter to the sauce, reheat, pour over the +eels, and garnish with small onions fried brown in butter and sugar. +</p> + +<h3>MATELOTE OF EELS—I</h3> + +<p class="indent"> +Prepare and cut up the fish according to directions previously +given. Put into a saucepan with one cupful each of stock and Claret, +a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf, +and a pinch each of thyme, cloves, parsley, and salt. Take out the +fish, strain the sauce, add to it a tablespoonful each of butter +and flour cooked together, and pour over the fish. +</p> + +<h3>MATELOTE OF EELS—II</h3> + +<p class="indent"> +Cut a pound and a half of prepared eels into two-inch pieces and +fry for two minutes in butter. Add a wineglassful of Claret, and +three tablespoonfuls each of stock and mushroom liquor. Season +with salt, pepper, and grated nutmeg, and a pinch of powdered sweet +herbs. Add six small onions and six <a name="page_125"><span +class="page">Page 125</span></a> button mushrooms. Cook for half +an hour and thicken with a tablespoonful each of butter and flour +cooked together. +</p> + +<h3>MATELOTE OF EELS—III</h3> + +<p class="indent"> +Prepare two eels and cut them into two-inch lengths. Cover with +cold salted water and bring to the boil. Add an onion, a dozen +cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes, +drain, dry, roll in flour and fry brown in butter. Add two cupfuls +of boiling water, and salt, pepper, and fine herbs to season. Add +a cupful of button onions peeled and fried brown in butter and +sugar. Cover and simmer for one hour. If the sauce should evaporate, +add more boiling water. When done, add half a cupful of wine and +serve. +</p> + +<h3>MATELOTE OF EELS À LA PARISIENNE</h3> + +<p class="indent"> +Clean and cut the eels into four-inch pieces. Cover with white +wine and season with sliced carrot and chopped mushrooms. Add also +the liquor from three dozen parboiled oysters. Simmer until the eels +are done and drain. Add to the liquor half a cupful of white stock, +and thicken with flour cooked in butter. Add two wineglassfuls of +white wine and boil until thick, stirring constantly. Take from the +fire, and add the yolks of four eggs beaten <a name="page_126"><span +class="page">Page 126</span></a> smooth with the juice of half a +lemon, a tablespoonful of butter, and a grating of nutmeg. Add +the parboiled oysters, and a handful of button mushrooms. Reheat, +pour over the fish, and serve. +</p> + +<h3>MATELOTE OF EELS À LA GENOISE</h3> + +<p class="indent"> +Prepare the eels and cut into four-inch lengths. Cover with Claret +or Burgundy and add sliced carrot, onion, minced parsley, chopped +mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to +season. Simmer until done and drain. Add to the liquor half a cupful +of beef stock and thicken it with browned flour. Strain through a +fine sieve, add a tablespoonful of butter, a little anchovy paste, +a teaspoonful of minced parsley, a grating of nutmeg; and a little +lemon-juice. Bring to the boil, pour over the fish, and serve. +</p> + +<h3>MATELOTE OF EELS À LA BORDELAISE</h3> + +<p class="indent"> +Cut the eels into three-inch lengths, and cover with a bottle of +Claret. Season with carrot, onion, parsley, chopped mushrooms, +thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half +an hour and drain. Thicken the liquor with browned flour rubbed +smooth with butter, add two wineglassfuls <a name="page_127"><span +class="page">Page 127</span></a> of Claret, and bring to the boil. +Skim, add a teaspoonful of capers, a pounded clove of garlic, a +little butter, grated nutmeg, and anchovy paste to season. Reheat, +pour over the fish, and serve. +</p> + +<h3>BOILED EELS</h3> + +<p class="indent"> +Cut into short pieces a pound and a half of eels which have been +skinned and cleaned. Put into a saucepan, cover with cold water, +add a tablespoonful of salt, six whole peppers, one red onion, +and a cupful of vinegar. Simmer for half an hour; drain and serve +on a platter with melted butter, lemon-juice, and minced parsley. +</p> + +<h3>PICKLED EELS</h3> + +<p class="indent"> +Clean and cut three pounds of eels into six-inch lengths. Cover +with salt, let stand for three hours, then rinse thoroughly. Boil +together for fifteen minutes one cupful of vinegar, one cupful +of water, a sliced onion, two bay-leaves, three allspice, and a +slice of lemon. Put in half of the eels and simmer until tender, +take out, and cook the remaining half. Let the vinegar cool before +pouring over the eels. +</p> + +<h3>GREEN EELS</h3> + +<p class="indent"> +Boil together an onion, a bunch of parsley, <a name="page_128"><span +class="page">Page 128</span></a> a pinch of celery seed, and a +teaspoonful of mixed spices in a little water. Add two cleaned +and cut eels with water to cover and simmer until done. Strain +the sauce, thicken with butter and flour cooked together, and pour +over the eels. Serve with boiled potatoes and cucumber salad. +</p> + +<h3>BAKED EELS</h3> + +<p class="indent"> +Skin and parboil, cut into two-inch pieces, and put into a baking-pan. +Dredge with flour, season with salt and pepper and add half a cupful +of water. Bake for twenty minutes and take out. Thicken the gravy +with a tablespoonful of flour rubbed smooth with a little of the +liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire +sauce, and enough boiling water to make the sauce of the proper +consistency. Bring to the boil and pour around the eels. +</p> + +<h3>BAKED EELS WITH TARTAR SAUCE</h3> + +<p class="indent"> +Clean and skin two large eels. Wrap in a wet cloth and simmer for +fifteen minutes in court bouillon. Cook in the liquor. Take out, +wipe dry, and cover with seasoned crumbs. Spread with two eggs beaten +with one tablespoonful of olive-oil and sprinkle with crumbs. Put +into a baking-pan with two tablespoonfuls <a name="page_129"><span +class="page">Page 129</span></a> of butter, and bake for half an +hour, basting twice. Serve with Tartar Sauce. +</p> + +<h3>ENGLISH EEL PIE</h3> + +<p class="indent"> +Skin, clean, and cut up two large eels. Cook with one tablespoonful +of butter, half a cupful of chopped mushrooms, a tablespoonful of +chopped parsley, a minced onion, a bay-leaf, salt, pepper, the +rind of a lemon, a wineglassful of Sherry and a cupful of beef +stock. Cook until the eels are tender, strain the sauce, and thicken +with butter and flour. Line a baking-dish with pastry, put the +eels in it, and pour the sauce over, with sliced hard-boiled eggs +on top. Cover with pastry, brush with yolk of egg, and bake for +an hour in a moderate oven. Serve either hot or cold. +</p> + +<h3>COLLARED EELS</h3> + +<p class="indent"> +Clean, split, and bone one large eel, and season with salt and +pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful +of capers, two pickles, one onion, and three anchovies. Add salt +and pepper, cover the eel with the mixture, tie in a cloth, and +cook with a bay-leaf for half an hour in equal parts of vinegar +and water. Drain, untie, and put into a mould with aspic jelly, +or with beef stock to which sufficient dissolved gelatine has been +added. Serve cold with Mayonnaise. +</p> + +<h3><a name="page_130"><span class="page">Page 130</span></a> +EELS EN BROCHETTE</h3> + +<p class="indent"> +Boil the eel in a court bouillon and cut into two-inch pieces. +Dip into egg and crumbs and string on steel skewers, alternating +with squares of bacon. Bake in the oven and serve on toast. +</p> + +<h3>CREAMED EELS</h3> + +<p class="indent"> +Clean and cut up the eels, and stew according to directions previously +given. Pour over a Cream Sauce, seasoned with salt, paprika, onion +juice, and minced parsley. +</p> + +<h2><a name="page_131"><span class="page">Page 131</span></a> +FIFTEEN WAYS TO COOK FINNAN-HADDIE</h2> + +<h3>BOILED FINNAN-HADDIE—I</h3> + +<p class="indent"> +Divide into convenient pieces, cover with boiling water, add a +teaspoonful of sugar, and boil for fifteen minutes. Take up on a +hot platter, remove the skin, and dot with butter. +</p> + +<h3>BOILED FINNAN-HADDIE—II</h3> + +<p class="indent"> +Cover the fish with boiling water, boil for five minutes, drain, +cover with melted butter, and serve with plain boiled potatoes. +</p> + +<h3>BROILED FINNAN-HADDIE—I</h3> + +<p class="indent"> +Brown a haddie on a greased broiler. Cover with hot water, let +stand for ten minutes and drain. Spread with butter and sprinkle +with pepper. +</p> + +<h3>BROILED FINNAN-HADDIE—II</h3> + +<p class="indent"> +Cut the haddie into small squares, skin and parboil it. Wipe dry, +broil on a buttered gridiron and serve with melted butter. +</p> + +<h3><a name="page_132"><span class="page">Page 132</span></a> +BROILED FINNAN-HADDIE—III</h3> + +<p class="indent"> +Wash the fish thoroughly, and let stand in cold water for three +quarters of an hour, then cover with boiling water for five minutes, +wipe dry, rub with butter and lemon-juice, and broil for fifteen +minutes. Serve with melted butter or Tartar Sauce. +</p> + +<h3>BROILED FINNAN-HADDIE—IV</h3> + +<p class="indent"> +Wash the fish and soak for half an hour in cold water, skin side +up. Cover with water just below the boiling point, and let stand +for fifteen minutes. Wipe dry, brush with olive-oil, and broil +slowly. Serve with melted butter and lemon-juice. +</p> + +<h3>BAKED FINNAN-HADDIE—I</h3> + +<p class="indent"> +Pour boiling water over the fish, and let it stand for ten minutes. +Take it out of the water, lay it in a baking-pan, brush with butter +and pepper, and bake for fifteen minutes. +</p> + +<h3>BAKED FINNAN-HADDIE—II</h3> + +<p class="indent"> +Put a haddie into a frying-pan, pour over it half a cupful of milk, +and half a cupful of water. Heat slowly and let stand just below the +boiling point for half an hour. Pour off <a name="page_133"><span +class="page">Page 133</span></a> the liquid, spread with butter, +and bake for twenty-five minutes in a hot oven. +</p> + +<h3>ESCALLOPED FINNAN-HADDIE</h3> + +<p class="indent"> +Prepare the fish according to directions given in the preceding +recipe. After drying, remove the skin and bones and flake with +a fork. Butter a baking-dish and put the fish into it. Pour over +it a sauce made of two tablespoonfuls each of butter and flour +cooked together and added to two cupfuls of milk. Bring to the +boil, pour over the fish, cover with crumbs, dot with butter, and +brown in the oven. +</p> + +<h3>TOASTED FINNAN-HADDIE</h3> + +<p class="indent"> +Brush the fish with butter and sprinkle it with pepper. Broil until +cooked through, and serve with toast. +</p> + +<h3>FINNAN-HADDIE À LA DELMONICO</h3> + +<p class="indent"> +Flake half a pound of freshened finnan-haddie, and fry in a little +butter. Add one cupful of cream beaten with the yolk of a raw egg. +Thicken with a tablespoonful of flour rubbed smooth with a little +of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful +of grated cheese. Serve on toast. +</p> + +<h3><a name="page_134"><span class="page">Page 134</span></a> +SAVORY FINNAN-HADDIE</h3> + +<p class="indent"> +Dip the fish in boiling water, take out all the bones and skin. Mash +the meat with a tablespoonful each of butter and cream, seasoning +with salt, pepper, and lemon-juice. Cook until thick and pour over +slices of buttered toast. +</p> + +<h3>FINNAN-HADDIE HASH</h3> + +<p class="indent"> +Prepare the fish according to directions given for Boiled Finnan-Haddie. +Mix with an equal quantity of hot mashed potatoes, moisten with +cream, and season with chopped green peppers fried in oil. +</p> + +<h3>FINNAN-HADDIE WITH TOMATOES</h3> + +<p class="indent"> +Lay a haddie in a deep dish, cover with boiling water, and let +stand for ten minutes. Drain and remove skin and break in good-sized +flakes. Cook two level tablespoonfuls of butter and a tablespoonful +of finely minced onion in a saucepan until golden brown. Add one +cupful of the solid part of canned tomatoes. When it begins to +simmer, add salt and pepper to taste. Then add the prepared fish +and simmer for five minutes. Add one tablespoonful of finely minced +parsley and serve. +</p> + +<h3><a name="page_135"><span class="page">Page 135</span></a> +CREAMED FINNAN-HADDIE</h3> + +<p class="indent"> +Parboil, drain, and flake the fish. Reheat with shredded fried +green peppers in a Cream Sauce. Canned pimentos may be used instead +of the green peppers. +</p> + +<h2><a name="page_137"><span class="page">Page 137</span></a> +THIRTY-TWO WAYS TO COOK FLOUNDER</h2> + +<h3>BAKED FLOUNDER</h3> + +<p class="indent"> +Clean and split two flounders and take out all the small bones. +Lay the fish in a buttered dish, sprinkle with chopped mushrooms, +minced parsley, onion, and grated bread-crumbs, season with salt, +pepper, and grated nutmeg. Dot with butter and bake. Cook together +two tablespoonfuls each of butter and flour, and thicken two cupfuls +of milk with it. Season with salt, pepper, lemon-juice, anchovy +paste, and minced parsley. Add a tablespoonful of capers, drain +the butter from the fish, pour over the sauce, and serve. +</p> + +<h3>BAKED FLOUNDER À L'ITALIENNE</h3> + +<p class="indent"> +Cook together a tablespoonful of butter, two tablespoonfuls of +chopped parsley, one tablespoonful each of chopped mushrooms and +shallots, and two cupfuls of white wine. <a name="page_138"><span +class="page">Page 138</span></a> Reduce half by rapid boiling. +Add one cupful of chicken stock and half a cupful of milk or beef +stock, and thicken with flour blended with butter. Season with +salt and pepper and boil down until very thick. Prepare a flounder +according to directions given in the preceding recipe. Season with +salt and pepper, rub with butter, pour over one cupful of white +wine, cover with the sauce, and sprinkle thickly with crumbs. Bake +in a moderate oven until done. Serve in the same dish. +</p> + +<h3>BAKED FLOUNDER À LA BONVALLET</h3> + +<p class="indent"> +Put a cleaned flounder into a baking-pan with salt, pepper, grated +nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of +white wine, and a cupful of white stock. Bake carefully, basting +as required. Take up the fish, add another cupful of stock, and +thicken the sauce with two tablespoonfuls of flour, blended with +an equal quantity of butter. Take from the fire, add the yolks +of three eggs well beaten and a tablespoonful of minced parsley. +Spread this sauce over the fish, cover with crumbs, dot with butter, +and brown in the oven. Sprinkle with lemon-juice and serve. +</p> + +<h3>BAKED FLOUNDER À LA PARISIENNE</h3> + +<p class="indent"> +Stuff a cleaned flounder with seasoned <a name="page_139"><span +class="page">Page 139</span></a> crumbs and put into a buttered +baking-dish. Dot with butter, sprinkle with salt and pepper, and +pour over half a cupful each of oyster liquor and white wine. Cover +with buttered paper and bake for forty minutes, basting as required. +Take up the fish, strain the sauce, and prepare a sauce according +to directions given in the first part of the recipe for Flounder +Pie à la Normandy. Add the strained liquid to the sauce, +pour over the fish, cover with crumbs, and brown in the oven. +</p> + +<h3>BAKED FLOUNDER À LA ST. MALO</h3> + +<p class="indent"> +Put the cleaned fish into a buttered baking-dish with chopped onions, +parsley, salt, pepper, a tablespoonful of butter and two cupfuls of +cider. Add also a little mussel or oyster liquor if at hand. Bake +for half an hour in a moderate oven, basting as needed. Drain the +sauce, thicken with a tablespoonful of butter cooked with an equal +quantity of flour, add more butter and a squeeze of lemon-juice. +Pour the sauce over the fish and serve. +</p> + +<h3>BAKED FILLETS OF FLOUNDER IN WINE</h3> + +<p class="indent"> +Fillet the fish. Mix together four tablespoonfuls of Sherry, half a +cupful of butter, one tablespoonful each of onion-juice, lemon-juice, +<a name="page_140"><span class="page">Page 140</span></a> and salt, +and add pepper to season. Bring to the boil, dip the fillets into +it, arrange in a baking-dish, cover with the remaining sauce and bake +in a hot oven for ten minutes. Fry in butter a slice each of onion +and carrot, a bay-leaf, and a sprig of parsley. Add a tablespoonful +of flour and cook thoroughly. Add one cupful of chicken stock and +half a cupful of cream. Cook until thick, stirring constantly, and +seasoning with salt, pepper, and grated nutmeg. Add the gravy from +the baking-pan, strain, reheat, pour over the fish, and serve. +</p> + +<h3>BAKED FILLETS OF FLOUNDER</h3> + +<p class="indent"> +Remove the back-bone and cut the fish into four pieces. Roll up +each piece and pin with a toothpick. Soak for an hour in oil and +lemon-juice. Roll in seasoned crumbs, then in beaten egg, then +in crumbs. Put into a baking-pan, upon thin slices of salt pork, +sprinkle with chopped onion and olives, cover, and bake. Garnish +with sliced lemons. +</p> + +<h3>FLOUNDER WITH FINE HERBS</h3> + +<p class="indent"> +Put the prepared fish into a pan with two tablespoonfuls of butter, +the juice of a lemon, and salt and pepper to season. Add one cupful +each of water and white wine, cover and <a name="page_141"><span +class="page">Page 141</span></a> cook for half an hour. Drain the +fish, thicken the sauce with a tablespoonful of flour cooked in +butter, boil, strain, add two tablespoonfuls of butter, and two +tablespoonfuls of chopped parsley, pour over the fish, and serve. +</p> + +<h3>FLOUNDER À LA FRANÇAISE</h3> + +<p class="indent"> +Cover a flounder with white wine, sprinkle with salt and pepper, +add a bunch of parsley, a few chives, a bay-leaf, and a little +chopped onion. Boil for ten minutes. Take up the fish carefully, +rub the sauce through a sieve, thicken with a tablespoonful of +flour rubbed smooth with half a cupful of butter, bring to the boil, +pour over the fish, and serve. +</p> + +<h3>FLOUNDER À LA JANIN</h3> + +<p class="indent"> +Fill a flounder with seasoned crumbs mixed with chopped mushrooms, +shallots, and parsley. Put on a buttered baking-dish, season with +salt and pepper, dot with butter, and pour over half a cupful each +of Sherry and oyster liquor. Bake until done, basting as required. +Take up the fish, add a cupful of stock to the sauce, and thicken +with browned flour. Add two tablespoonfuls of butter and a little +lemon-juice. Strain over the fish and garnish with parboiled oysters. +</p> + +<h3><a name="page_142"><span class="page">Page 142</span></a> +FLOUNDER À LA PROVENÇALE</h3> + +<p class="indent"> +Clean two flounders and let stand for four hours in a marinade +of olive-oil and lemon-juice, seasoned with salt, pepper, onion, +parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish +with the seasoning, a teaspoonful of butter and one cupful each of +stock and white wine. Bake for half an hour, basting as needed. +Drain, strain, and skim the sauce, thicken with butter and flour, +take from the fire, add the yolks of four eggs well beaten and +lemon-juice to taste. Season with red pepper and minced parsley, +pour over the fish, and serve. +</p> + +<h3>BREADED TURBANS OF FLOUNDER</h3> + +<p class="indent"> +Fillet three flounders, season with salt and pepper, dip into melted +butter, roll up and fasten with a toothpick. Dip into egg and crumbs +and fry in deep fat. Serve with Tartar Sauce. +</p> + +<h3>TURBANS OF FLOUNDER WITH ANCHOVIES</h3> + +<p class="indent"> +Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls +of butter, half a cupful of stock, a tablespoonful of lemon-juice, and +salt and pepper to season. Pound to a paste, and add the yolks of two +raw eggs. <a name="page_143"><span class="page">Page 143</span></a> +Prepare the fillets of flounder according to directions given in +the preceding recipe. Spread with the forcemeat, roll up, and pin +with toothpicks. Roll in melted butter, then in flour, and bake +in a hot oven for twenty minutes. +</p> + +<h3>TURBANS OF FLOUNDER WITH OYSTERS</h3> + +<p class="indent"> +Prepare according to directions given above, stuffing with chopped +oysters and seasoned crumbs. +</p> + +<h3>FRICASSÉE OF FLOUNDER</h3> + +<p class="indent"> +Clean the flounders, cut into convenient pieces, season with salt, +dredge with flour, and fry in boiling fat. Chop a dozen oysters, and +put into a saucepan with their liquor, one cupful of white wine, a +tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg +to season. Bring to the boil, pour over the fish, and serve. +</p> + +<h3>FRIED FLOUNDER</h3> + +<p class="indent"> +Prepare the fish according to directions given in the preceding +recipe. Sprinkle with salt and pepper, dip into milk, then into +flour, and sauté in pork fat. Or, dip in beaten egg <a +name="page_144"><span class="page">Page 144</span></a> and bread-crumbs +and fry in deep fat. Garnish with lemon and parsley. +</p> + +<h3>FRIED FILLETS OF FLOUNDER</h3> + +<p class="indent"> +Prepare the fillets according to directions given in the preceding +recipe. Keep in a cold place for half an hour, fry in deep fat, +and serve with Tartar Sauce. +</p> + +<h3>FILLETS OF FLOUNDER AU GRATIN</h3> + +<p class="indent"> +Cook together three tablespoonfuls of butter, one tablespoonful +of flour, a slice of onion, and a bay-leaf. Add two cupfuls of +chicken stock and cook until thick, stirring constantly. Strain, +and add a tablespoonful of lemon-juice. Dip the fillets of fish +into melted butter, season with salt and pepper, cover with sauce +and bread-crumbs. Bake for twenty minutes in a very hot oven. +</p> + +<h3>FILLETS OF FLOUNDER À LA LYONS</h3> + +<p class="indent"> +Bone the fish and cut into fillets. Wash in cold salted water and wipe +dry. Dip in egg and seasoned bread-crumbs, and fry in hot drippings. +Serve with melted butter, lemon-juice, and minced parsley, or Tomato +Sauce, or a sauce made as follows: Cook together one tablespoonful +each of butter and flour and thicken with it a cupful of cream or +milk. <a name="page_145"><span class="page">Page 145</span></a> Add +a tablespoonful each of lemon-juice chopped pickles, and capers, a +teaspoonful each of minced parsley and mustard, and the mashed yolk +of a hard-boiled egg. Beat thoroughly together and serve either +hot or cold. +</p> + +<h3>FILLETS OF FLOUNDER À LA NORMANDY</h3> + +<p class="indent"> +Prepare the fillets according to directions previously given, and +season with pepper and salt. Fry a small chopped onion in butter +and add two chopped hard-boiled eggs, and one tablespoonful of +minced parsley. Season with pepper and salt, add a tablespoonful +of butter, and cook to a smooth paste. Spread the fillets with +this paste, put a parboiled mussel on each one, roll and tie with +a string. Add to the mussel liquor one cupful of cream and simmer +the fillets in it for six minutes. Take out and cut the strings. +Thicken the sauce with the yolks of two eggs beaten with four +tablespoonfuls of cream, add a teaspoonful of butter and a few +drops of lemon-juice. Add a few parboiled mussels to the sauce, +reheat, pour over the fish, and serve. +</p> + +<h3>STUFFED FILLETS OF FLOUNDER—I</h3> + +<p class="indent"> +Prepare the fillets according to directions <a name="page_146"><span +class="page">Page 146</span></a> previously given, season with salt +and pepper, and dredge with flour. Put half of the fillets into a +buttered baking-dish. Chop together a button onion, a small bunch +of parsley, half a stalk of celery and half a can of mushrooms. Mix +two tablespoonfuls of butter with one teaspoonful of flour, and +add to the chopped mixture with the yolks of two raw eggs. Season +with salt, red and black pepper, and mix thoroughly. Spread the +fillets in the pan with this stuffing and lay the other fillets on +top. Cover with buttered paper and cook for twelve minutes. Serve +with the remaining mushrooms heated and sprinkle with lemon-juice. +</p> + +<h3>STUFFED FILLETS OF FLOUNDER—II</h3> + +<p class="indent"> +Prepare the fillets according to directions previously given. Put +each two together, with mashed potato beaten light with egg between. +Cover with crumbs, dip in egg and crumbs, and fry in deep fat. +Serve with Tartar Sauce. +</p> + +<h3>FILLETS OF FLOUNDER WITH GREEN PEAS</h3> + +<p class="indent"> +Prepare the fillets according to directions previously given, dip +into melted butter, and season with salt, pepper, and lemon-juice. +Skewer into shape with toothpicks and arrange <a name="page_147"><span +class="page">Page 147</span></a> in a baking-dish. Half cover with +stock made from the fish trimmings and bake for ten minutes. Arrange +in a circle on a platter, and fill the centre with green peas seasoned +with salt, pepper, and butter. Strain the stock, thicken with butter +and flour cooked together, and serve separately as a sauce. +</p> + +<h3>STEAMED FILLETS OF FLOUNDER</h3> + +<p class="indent"> +Prepare the fillets according to directions previously given, and +spread with chopped pickles, olives, capers, parsley, and onions. +Roll up, fasten with toothpicks, and steam or bake, basting with +stock, or dip in egg and crumbs and fry in deep fat. Serve with +any preferred sauce. +</p> + +<h3>STUFFED FILLETS OF FLOUNDER À LA DELMONICO</h3> + +<p class="indent"> +Prepare the fillets according to directions previously given. Cover +with half a cupful of white wine, one cupful of fish stock made +from the bones, and salt and paprika to season. Simmer for twenty +minutes. Cook together one tablespoonful each of butter and flour, +add half a cupful of stock and cook until very thick, stirring +constantly. Add half a cupful each of shrimps and oysters chopped +fine, a teaspoonful of Worcestershire sauce, the yolk of an egg, and +two drops of tabasco sauce. <a name="page_148"><span class="page">Page +148</span></a> Dip the fillets in this mixture and cool. When cold +dip in crumbs, then in egg, then in crumbs, and fry in deep fat. +</p> + +<h3>ROLLED FILLETS OF FLOUNDER</h3> + +<p class="indent"> +Prepare the fillets as directed and spread with anchovies, lobster, +shrimps, or sardines, mashed to a paste with butter. Roll up, fasten +with toothpicks, and bake, fry, sauté, or stew, as preferred. +</p> + +<h3>BROILED FILLETS OF FLOUNDER À LA BRIGHTON</h3> + +<p class="indent"> +Season the fillets with salt, pepper, and oil. Broil carefully and +put on slices of buttered toast. Surround with parboiled oysters +and pour over a sauce made of water and the oyster liquor, thickened +with butter and flour cooked together, and seasoned with anchovy +paste. +</p> + +<h3>FILLETS OF FLOUNDER À LA DIEP-POISE</h3> + +<p class="indent"> +Prepare the fillets as directed, seasoning with salt and pepper, +brown in melted butter, and cool. Sprinkle with crumbs, dip in +eggs beaten with an equal quantity of melted butter, roll in fresh +crumbs and broil, basting with oil. Serve with melted butter, minced +parsley, and lemon-juice. +</p> + +<h3><a name="page_149"><span class="page">Page 149</span></a> +FLOUNDER PIE À LA NORMANDY</h3> + +<p class="indent"> +Chop fine two carrots and two onions, two sprigs of parsley, a +stalk of celery and a bit of bay-leaf. Fry in butter, seasoning +with salt and pepper, and powdered mace. Add two cupfuls of boiled +milk and cook slowly for twenty-five minutes. Press through a sieve, +add two cupfuls of cream, and reheat. Add the fillets of a two-pound +flounder, the mussels taken from a quart of mussel shells, a quart +of oysters, parboiled in their liquor, and drained, and half a +pound of cleaned fresh mushrooms. Cook for two minutes. Thicken +with the yolks of two eggs beaten with one tablespoonful of butter +and two of cream. Fill a baking-dish lined with pastry, cover with +crust, and bake. +</p> + +<h3>BROILED FLOUNDER À LA CHIVRY</h3> + +<p class="indent"> +Cut the flounder into fillets as previously directed. Soak for +an hour in a marinade of oil and lemon-juice, seasoned with salt, +pepper, onion, and parsley. Dip in crumbs and broil, basting with +oil. Serve with quartered lemon. +</p> + +<h3>FLOUNDER WITH WHITE WINE SAUCE</h3> + +<p class="indent"> +Put the prepared fish into a baking-dish <a name="page_150"><span +class="page">Page 150</span></a> with two tablespoonfuls of butter, +two cupfuls of white wine, and salt and pepper to season. Cover +and cook for twenty minutes, adding more water if necessary. Drain +the fish, thicken the gravy with a tablespoonful of flour cooked +in butter, bring to the boil, add the juice of a lemon and two +tablespoonfuls of butter, pour over the fish, and serve. +</p> + +<h3>FLOUNDER AU GRATIN</h3> + +<p class="indent"> +Fry in butter chopped parsley, shallot, and button mushrooms. Season +with salt and pepper and spread on the bottom of a baking-dish. Lay +on them a trimmed flounder, cover with crumbs, dot with butter, +moisten with white wine, and cook carefully. Serve in the same +dish. +</p> + +<h2><a name="page_151"><span class="page">Page 151</span></a> +TWENTY-SEVEN WAYS TO COOK FROG LEGS</h2> + +<h3>FRIED FROG LEGS—I</h3> + +<p class="indent"> +Beat the yolk of an egg with a cupful of milk and add flour enough +to make a smooth batter. Dip into the batter frog legs which have +been marinated in oil and vinegar, and fry in deep fat. +</p> + +<h3>FRIED FROG LEGS—II</h3> + +<p class="indent"> +Clean, season with salt and pepper, dip in egg and crumbs, and fry +in deep fat. Serve with Tartar Sauce. +</p> + +<h3>FRIED FROG LEGS—III</h3> + +<p class="indent"> +Parboil for three minutes, drain, wipe dry, dip in crumbs, then +in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve +with a border of green peas, or with Cream Sauce. +</p> + +<h3>FRIED FROG LEGS—IV</h3> + +<p class="indent"> +Parboil for five minutes, blanch in cold <a name="page_152"><span +class="page">Page 152</span></a> water, drain, and wipe dry. Season +with salt and pepper, dredge with flour, and sauté in butter. +Serve with a garnish of fried parsley. +</p> + +<h3>FRIED FROG LEGS—V</h3> + +<p class="indent"> +Soak the prepared legs in milk for fifteen minutes. Dip in seasoned +flour without wiping and fry in deep fat. +</p> + +<h3>FRIED FROG LEGS—VI</h3> + +<p class="indent"> +Parboil for five minutes in salted and acidulated water. Drain, +dip into beaten egg, then in corn-meal, and fry golden-brown in +salt pork fat. +</p> + +<h3>FROG LEGS SAUTÉ</h3> + +<p class="indent"> +Put a tablespoonful of butter into a saucepan, and when it bubbles +put in the frog legs with a sprig of parsley, and salt and pepper +to season. Fry brown, and garnish with slices of lemon. +</p> + +<h3>SOUTHERN FRIED FROG LEGS</h3> + +<p class="indent"> +Parboil the legs for three minutes in salted water. Beat together +one egg and half a cupful of milk. Season the legs with salt and +pepper, dip into the milk, then into cracker crumbs rolled fine, +and fry in deep fat. +</p> + +<h3><a name="page_153"><span class="page">Page 153</span></a> +FRIED FROG LEGS À L'ANGLAISE</h3> + +<p class="indent"> +Season the frog legs with salt and pepper and soak for an hour +in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs, +and fry in deep fat. Serve with Tomato Sauce. +</p> + +<h3>FRIED FROG LEGS À LA FRANÇAISE</h3> + +<p class="indent"> +Marinate for an hour in vinegar with salt, pepper, parsley, chopped +onion, bay-leaves, and thyme. Drain, roll in flour, and sauté +in hot fat. Garnish with lemon and parsley. +</p> + +<h3>BROILED FROG LEGS</h3> + +<p class="indent"> +Soak the legs for half an hour in a marinade of oil and lemon-juice, +seasoned with salt and pepper. Broil on a double-broiler, and serve +with Maître d'Hôtel Sauce. +</p> + +<h3>BAKED FROG LEGS</h3> + +<p class="indent"> +Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle +with chopped mushrooms and crumbs, and lay the frog legs on them. +Season with salt and pepper and sweet herbs. Sprinkle with crumbs, +squeeze over the juice of a lemon, and pour in a cupful of Brown +Sauce. Cover and bake for half an hour in a moderate oven. +</p> + +<h3><a name="page_154"><span class="page">Page 154</span></a> +FRICASSÉE OF FROG LEGS—I</h3> + +<p class="indent"> +Simmer the prepared legs in milk until tender. Drain and put in +a platter. Spread with butter and keep warm. Cook together one +tablespoonful of flour and two of butter, add the milk in which +the legs were cooked and enough more to make a pint. Cook until +thick, stirring constantly. Season with salt, paprika, and minced +parsley, take from the fire, and add two eggs well beaten with +the juice of half a lemon. Bring to the boil, pour over the frog +legs, and serve. +</p> + +<h3>FRICASSÉE OF FROG LEGS—II</h3> + +<p class="indent"> +Prepare and skin the legs and boil until tender in veal stock to +cover, with pepper and salt to season, a bunch of sweet herbs, +and a bit of lemon-peel. Add a small slice of onion and cook until +the legs are tender. Strain the liquid, thicken it with butter +and flour and a little cream cooked together. Add the frog legs +and a few canned mushrooms cut fine. Bring to the boil and serve. +</p> + +<h3>FRICASSÉE OF FROG LEGS—III</h3> + +<p class="indent"> +Brown a dozen frog legs in butter with half a teaspoonful of chopped +onions. Add one half cupful of water and one half cupful of Sherry. +Cover and cook for twenty <a name="page_155"><span class="page">Page +155</span></a> minutes. Beat the yolks of four eggs with two +tablespoonfuls of cream, add a little of the hot liquid, pour into +the pan, and bring to the boil. Skim out the frog legs, put on a +platter, and strain the sauce over them. +</p> + +<h3>BROWN FRICASSÉE OF FROG LEGS</h3> + +<p class="indent"> +Melt one tablespoonful of butter and brown in it two tablespoonfuls +of flour. Add sufficient brown stock to make the required quantity +of sauce and cook until thick, stirring constantly. Season with +salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy +paste, and a pinch of allspice. Dip the frog legs in flour and fry +brown. Arrange on a platter, cover with broiled mushrooms, pour +the sauce over, and serve. +</p> + +<h3>STEWED FROG LEGS—I</h3> + +<p class="indent"> +Soak the frog legs for an hour in a marinade of oil and lemon-juice, +adding a teaspoonful of chopped onion. Fry brown in butter a small +onion, a tomato, and a green pepper, all chopped fine. Add two +tablespoonfuls of flour and cook to a smooth paste. Add the frog +legs and enough water or stock to keep from burning. Cover and +cook for ten or fifteen minutes. +</p> + +<h3><a name="page_156"><span class="page">Page 156</span></a> +STEWED FROG LEGS—II</h3> + +<p class="indent"> +Melt one tablespoonful of butter and brown in it one tablespoonful +of flour, add one cupful of stock, and cook until thick, stirring +constantly. Add a dozen prepared frog legs simmer for ten minutes, +season with salt and pepper, take from the fire, add the yolk of +an egg beaten smooth with a little cold water; bring to the boil +and serve at once. +</p> + +<h3>STEWED FROG LEGS—III</h3> + +<p class="indent"> +Soak the prepared legs in milk for fifteen minutes, dip in seasoned +flour, and fry in hot butter for three minutes. Cover with hot +water and simmer for twenty minutes. Bring half a cupful of cream +to the boil, stir in a tablespoonful of butter rolled in flour, +and cook until thick, stirring constantly. Add to the frog legs, +cook three minutes longer, season with salt, pepper, and minced +parsley, and serve. +</p> + +<h3>STEWED FROG LEGS—IV</h3> + +<p class="indent"> +Brown a dozen frog legs in butter, sprinkle with flour, and add +enough cream to make the required quantity of sauce. Cook until +thick, stirring constantly. Add a teaspoonful each of onion-juice +and minced parsley, and salt and pepper to season. Take from <a +name="page_157"><span class="page">Page 157</span></a> the fire, +and add the yolks of two eggs beaten smooth with a little cold +milk, bring to the boil, and serve very hot. +</p> + +<h3>FROG LEGS À LA HOLLANDAISE</h3> + +<p class="indent"> +Fry the prepared frog legs in butter, seasoning with salt and pepper. +Add half a wineglassful of white wine, cover, and simmer for five +minutes; then add two cupfuls of Hollandaise Sauce, two teaspoonfuls +of finely chopped parsley, and a little lemon-juice. Bring to the +boil and serve very hot. +</p> + +<h3>FROG LEGS À LA PROVENÇALE</h3> + +<p class="indent"> +Cover the bottom of a saucepan with olive-oil, and sprinkle with +finely minced garlic. Lay the frog legs on this, cover and cook +until brown. Squeeze over the juice of half a lemon, sprinkle with +parsley, and serve. +</p> + +<h3>FROG LEGS AU BEURRE NOIR</h3> + +<p class="indent"> +Boil the legs in court bouillon for five minutes. Drain, arrange +on a serving-dish, sprinkle with minced parsley, and keep warm. +Brown half a cupful of butter in a frying-pan, taking care not +to burn. Add two tablespoonfuls of vinegar and salt and pepper to +season. Pour over the frog legs and serve. +</p> + +<h3><a name="page_158"><span class="page">Page 158</span></a> +FROG LEGS À LA POULETTE—I</h3> + +<p class="indent"> +Parboil a dozen frog legs, drain and cool. Cook together one +tablespoonful each of butter and flour, add one cupful of milk, +or white stock, and cook until thick, stirring constantly. Add +salt and pepper to season, and the frog legs. Cover and cook for +twenty minutes. Take from the fire, add the yolk of an egg beaten +smooth with a little cold water, and a tablespoonful of minced +parsley. Bring to the boil, and serve at once. +</p> + +<h3>FROG LEGS À LA POULETTE—II</h3> + +<p class="indent"> +Season prepared frog legs with salt, pepper, and nutmeg, and fry +brown in butter. Add two tablespoonfuls of flour and two cupfuls +of cream. Cook until thick, stirring constantly. Add a wineglassful +of white wine, two tablespoonfuls of butter, a tablespoonful of +minced parsley, and the yolks of four eggs beaten smooth with the +juice of a lemon. Bring to the boil and serve. +</p> + +<h3>FROG LEGS PATTIES</h3> + +<p class="indent"> +Boil the legs until the meat drops from the bone, remove the bone, +reheat in Cream Sauce, and season to taste. Fill patty-shells and +serve. +</p> + +<h3><a name="page_159"><span class="page">Page 159</span></a> +FROG LEGS À LA CREOLE</h3> + +<p class="indent"> +Melt a tablespoonful of butter in a saucepan and fry in it a chopped +onion, a tablespoonful of chopped raw ham, and half a green pepper +shredded. Season highly with salt and pepper, add four cupfuls of +stock, a tablespoonful of rice, six sliced okras, and one sliced +tomato. Cook thoroughly for twenty minutes. Add four cupfuls of +prepared frog legs, and simmer until they are tender. Half of this +recipe is sufficient for a small family. +</p> + +<h2><a name="page_161"><span class="page">Page 161</span></a> +TWENTY-TWO WAYS TO COOK HADDOCK</h2> + +<h3>BROILED HADDOCK—I</h3> + +<p class="indent"> +Clean and dry a fresh haddock, rub with vinegar, sprinkle with +flour, and broil on a well greased gridiron. Serve with Shrimp or +Anchovy Sauce. +</p> + +<h3>BROILED HADDOCK—II</h3> + +<p class="indent"> +Soak the fish for an hour in a marinade of oil and vinegar. Drain, +wipe dry, broil, and serve with melted butter. +</p> + +<h3>BROILED HADDOCK À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Clean and split a haddock, season with salt and pepper, dredge +with flour, and broil. Serve with Maître d'Hôtel Sauce. +</p> + +<h3>BROILED SMOKED HADDOCK</h3> + +<p class="indent"> +Rub the fish with melted butter, season with pepper, and broil. +Serve very hot. +</p> + +<h3><a name="page_162"><span class="page">Page 162</span></a> +FRIED FILLETS OF HADDOCK—I</h3> + +<p class="indent"> +Skin, clean and fillet a haddock. Season with pepper and salt, dip +into egg and crumbs and fry brown in deep fat. +</p> + +<h3>FRIED FILLETS OF HADDOCK—II</h3> + +<p class="indent"> +Cut the fish into fillets and marinate in oil and vinegar with +a little onion. Drain, dip in batter, then in crumbs, and fry in +deep fat. Serve with Tomato Sauce. +</p> + +<h3>FRIED SMOKED HADDOCK</h3> + +<p class="indent"> +Soak a haddock for four hours in olive-oil to cover. Drain and +fry in a frying-pan with a little of the oil. Season with pepper +and serve very hot. +</p> + +<h3>BAKED HADDOCK—I</h3> + +<p class="indent"> +Make a stuffing of equal parts of chopped bacon and bread-crumbs, +season with salt and pepper, anchovy essence, and add a raw egg to +bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful +of flour with one of cold water, add one cupful of boiling water, +and cook until thick, stirring constantly. Add one tablespoonful of +butter and two tablespoonfuls of essence of anchovy. Pour the sauce +into a baking-pan, put the <a name="page_163"><span class="page">Page +163</span></a> fish on it, and bake for an hour, basting as required. +</p> + +<h3>BAKED HADDOCK—II</h3> + +<p class="indent"> +Make a stuffing of one cupful of cracker crumbs, one fourth of +a cupful of butter, and salt, minced onion, pickles, pepper, and +parsley to season. Stuff the fish, sew up, cover with strips of +salt pork, dredge with flour, and bake until brown, basting as +required. Serve with any preferred sauce. +</p> + +<h3>BAKED HADDOCK—III</h3> + +<p class="indent"> +Stuff the fish with crumbs and chopped veal, seasoning to taste +and using a raw egg to bind. Rub with beaten egg, sprinkle with +crumbs, and bake in a moderate oven, basting with melted butter +as required. Serve with Anchovy Sauce. +</p> + +<h3>BAKED FILLETS OF HADDOCK</h3> + +<p class="indent"> +Clean and fillet a fish, put into a pan with melted butter, and +season with pepper, salt, and lemon-juice. Sprinkle with minced +parsley, cover with buttered paper, and bake in the oven. Serve +with Italian Sauce. +</p> + +<h3>BAKED HADDOCK WITH SAUCE</h3> + +<p class="indent"> +Clean and cut up the fish, and remove the <a name="page_164"><span +class="page">Page 164</span></a> bones. Cut into small pieces. +Butter a baking-dish, sprinkle with crumbs, put in a layer of the +fish, and spread with crumbs seasoned with salt, pepper, thyme and +grated onion, and mixed to a paste with raw egg. Repeat until the +dish is full, having crumbs and butter on top. Add enough milk to +moisten, and bake. For the sauce, simmer the bones and trimmings +of the fish, strain, season, and thicken with a tablespoonful each +of butter and flour cooked together and blended with a little cold +water. +</p> + +<h3>BAKED HADDOCK WITH OYSTER STUFFING</h3> + +<p class="indent"> +Remove the skin, head, and tail, and take out as many bones as +possible. Divide into two fillets. Sprinkle with salt and brush +with lemon-juice. Lay one fillet on a greased fish sheet in a +dripping-pan, and cover thickly with seasoned oysters dipped in +buttered cracker crumbs. Cover with the other fillet, brush with +egg slightly beaten, cover with buttered crumbs, and bake for fifty +minutes in a moderate oven. Serve with Hollandaise Sauce. +</p> + +<h3>HADDOCK RAREBIT</h3> + +<p class="indent"> +Cut the haddock into slices an inch thick. <a name="page_165"><span +class="page">Page 165</span></a> Free from bone and skin. Lay in a +greased baking-dish, and season with salt and pepper. Grate sufficient +cheese to cover, and season with salt, red pepper, and mustard. +Make to a smooth paste with cream or beaten egg. Put into a hot +oven and cook until the cheese melts and browns, and the fish is +firm. Take up carefully on a platter, and pour one tablespoonful +of Sherry over each slice. +</p> + +<h3>BOILED HADDOCK WITH WHITE SAUCE</h3> + +<p class="indent"> +Boil the fish in salted and acidulated water, with a bunch of parsley +to season. Cook together two tablespoonfuls of butter and one of +flour, and add salt, pepper, and grated nutmeg to season. Add two +cupfuls of boiling water, bring to the boil, strain, add two +tablespoonfuls of butter and the juice of a lemon, pour over the +fish and serve. +</p> + +<h3>BOILED HADDOCK WITH EGG SAUCE</h3> + +<p class="indent"> +Mix finely grated bread-crumbs with half the quantity of chopped +beef suet. Season with minced parsley, shallot, thyme, pepper, +salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the +fish and boil in salted water. For the sauce, melt one tablespoonful +of butter, add two of flour, and cook <a name="page_166"><span +class="page">Page 166</span></a> thoroughly. Add two cupfuls of +boiling water, and cook until thick, stirring constantly. Add two +chopped hard-boiled eggs, season to taste, pour over the fish, +and serve. +</p> + +<h3>BOILED HADDOCK WITH LOBSTER SAUCE</h3> + +<p class="indent"> +Boil the fish gently in salted boiling water to cover. Melt three +tablespoonfuls of butter, add two tablespoonfuls of flour, and +cook thoroughly. Add gradually two cupfuls of boiling water and +cook until thick. Season with lemon-juice and cayenne. Strain the +sauce and reheat. Add the finely-cut meat of a small boiled lobster +and the pounded coral. Pour over the fish and serve. +</p> + +<h3>STEWED HADDOCK</h3> + +<p class="indent"> +Split the fish lengthwise and cut into pieces. Boil the bones and +trimmings in water to cover, and strain. Butter a baking-dish, +put the fish into it with the flesh downward, and sprinkle each +piece with salt, cayenne, mace, and flour. Pour over it two cupfuls +of the fish liquor, cover, and simmer for twenty minutes. Add two +teaspoonfuls of anchovy essence and one cupful of Sherry. Blend +together two tablespoonfuls each of flour and butter, make smooth +with a little of the gravy, <a name="page_167"><span class="page">Page +167</span></a> and thicken all of it. Simmer for ten minutes and +serve with the gravy poured over the fish. Garnish with lemon and +parsley. +</p> + +<h3>HADDOCK AND OYSTERS</h3> + +<p class="indent"> +Clean and fillet a haddock. Cover the trimmings with water and add +the liquor drained from a pint of oysters. Add a slice of onion, +a pinch of powdered sweet herbs, and a slice of carrot. Simmer to +form a stock. Put a layer of sliced onion into a saucepan, and +arrange upon it the fillets of fish, and a pint of oysters; sprinkle +with salt and pepper, add the juice of a lemon, cover with sliced +onion, strain the stock over, cover and simmer until the fillets +are tender. Arrange the fillets on a hot dish with the oysters, +strain the liquid, thicken it with the yolks of four eggs, pour +over, and serve. +</p> + +<h3>FILLETS OF HADDOCK À LA ROYALE</h3> + +<p class="indent"> +Prepare the fillets and put into a basin with a marinade of oil +and lemon-juice, seasoned with pepper, salt, minced parsley and +chopped shallots. Drain, dip into batter and fry in deep fat. Serve +with any preferred sauce. +</p> + +<h3>HADDOCK À LA CRÈME</h3> + +<p class="indent"> +Boil the fish in salted and acidulated water. <a name="page_168"><span +class="page">Page 168</span></a> Melt two tablespoonfuls of butter +and cook in it two heaping tablespoonfuls of flour. Add four cupfuls +of milk and cook until thick, stirring constantly. Season with +pepper, salt, grated onion, and minced parsley. Put the fish upon +a serving-dish, skin it carefully, and pour the sauce over it. +Put a border of mashed potatoes around the fish, rub with melted +butter and put into the oven until the potato is brown. +</p> + +<h3>HADDOCK CUTLETS</h3> + +<p class="indent"> +Prepare a sauce according to directions given in the preceding +recipe, using one fourth the quantity of milk. Mix the sauce with +cold cooked haddock, minced very fine, and cool. Shape into cutlets, +dip into egg and crumbs, and fry in deep fat. +</p> + +<h2><a name="page_169"><span class="page">Page 169</span></a> +EIGHTY WAYS TO COOK HALIBUT</h2> + +<h3>BROILED HALIBUT—I</h3> + +<p class="indent"> +Cut into steaks, dust with salt and pepper, cover with melted butter, +and let stand for half an hour. Dredge with flour and broil. Serve +with a garnish of sliced lemon and parsley. +</p> + +<h3>BROILED HALIBUT—II</h3> + +<p class="indent"> +Freshen salt halibut for an hour or two in cold water, drain, season +with pepper, and wrap each slice in tough paper well buttered, +twisting the ends. Broil for eight minutes. Take from the papers +and serve with any preferred sauce. +</p> + +<h3>BROILED HALIBUT—III</h3> + +<p class="indent"> +Season with salt and pepper and broil on a buttered gridiron over +a clear fire. Serve with plenty of melted butter. +</p> + +<h3><a name="page_170"><span class="page">Page 170</span></a> +BROILED HALIBUT—IV</h3> + +<p class="indent"> +Sprinkle halibut steaks with salt, rub thoroughly with melted butter +and broil until brown. Garnish with lemon and parsley. +</p> + +<h3>BROILED HALIBUT—V</h3> + +<p class="indent"> +Rub halibut steaks with olive-oil and lemon-juice, and broil over +a clear fire. Season with pepper and salt and serve with melted +butter. +</p> + +<h3>BROILED HALIBUT À LA BOSTON</h3> + +<p class="indent"> +Broil one side of halibut steaks until heated through, then turn, +and spread the other side with a paste of butter, flour, chopped +onion, and tomato pulp. Cook until brown and serve with the crust +side up. +</p> + +<h3>HALIBUT À LA RAREBIT</h3> + +<p class="indent"> +Sprinkle two halibut steaks with salt and pepper, brush with melted +butter, and bake until done. Arrange on a platter, pour over a +Welsh rarebit, and serve. +</p> + +<h3>HALIBUT À LA MAJESTIC</h3> + +<p class="indent"> +Skin and bone halibut steaks, and cut into fillets. Lay in a buttered +baking-dish, spread with butter, and add a wineglassful of white +<a name="page_171"><span class="page">Page 171</span></a> wine, +and a little boiling water. Cover with buttered paper, and set +into a hot oven until cooked. Take the pan out, cover the fish +with a layer of sweet Spanish peppers, spread with Cream Sauce, +sprinkle with crumbs and grated cheese, dot with butter, and brown +in a hot oven. Serve in the same dish. +</p> + +<h3>HALIBUT À LA CONANT</h3> + +<p class="indent"> +In a buttered baking-pan put three thin slices of fat salt pork, +three slices of onion and a bit of bay-leaf. On top of these lay a +halibut steak and spread over it one tablespoonful each of butter +and flour blended together. Cover with buttered cracker crumbs and +small strips of salt pork, and bake for twenty minutes. Garnish +with lemon and parsley. +</p> + +<h3>HALIBUT À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Soak two halibut steaks for an hour in lemon-juice, seasoned with +salt, pepper, and minced parsley. Mix together two tablespoonfuls +of butter, one tablespoonful of flour, and two cupfuls of boiling +water. Cook until thick, stirring constantly. Put the slices of +halibut into a buttered pan, cover with the sauce, and bake for +twenty minutes, basting as required. Serve with any preferred sauce. +</p> + +<h3><a name="page_172"><span class="page">Page 172</span></a> +HALIBUT À LA CREOLE—I</h3> + +<p class="indent"> +Wash a thick piece of halibut, put on a buttered baking-dish, and +season with salt and pepper. Cover with finely minced garlic, add +one cupful of canned tomatoes and enough boiling water to keep +from burning. Bake until done, basting as required. +</p> + +<h3>HALIBUT À LA CREOLE—II</h3> + +<p class="indent"> +Lay halibut steak for an hour in oil and vinegar, adding chopped +onion and minced parsley to the marinade. Drain and put the fish into +a baking-pan. Turn over it a sauce made of one cupful of strained +tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour, +and salt, paprika, and grated onion to season. Cover closely and +bake until tender. Sprinkle with grated cheese and cook for five +minutes longer. Transfer the fish carefully to a hot platter and +pour the sauce around it. +</p> + +<h3>HALIBUT À LA CREOLE—III</h3> + +<p class="indent"> +Boil together a pint of stewed tomatoes, a cupful of water, a slice +of onion, and three cloves. Blend together two tablespoonfuls of +butter and one of flour, and stir into the sauce when it boils. +Season with salt and pepper, and cook for ten minutes. Strain and +cool. <a name="page_173"><span class="page">Page 173</span></a> +Skin the fish according to directions given in the recipe for Baked +Halibut—I. Put on a buttered tin sheet in a baking-pan, season +with salt and pepper, and bake, basting frequently with the sauce. +</p> + +<h3>BAKED HALIBUT—I</h3> + +<p class="indent"> +Take three or four pounds of the fish and remove the dark skin, +by dipping it into boiling water and scraping. Rub the flesh with +salt and pepper, put it into a baking-pan, and add enough milk +to cover the bottom of the pan an inch deep. Bake for an hour, +basting frequently with the milk. Take out the fish, remove the +bone and skin, and serve with Egg Sauce. +</p> + +<h3>BAKED HALIBUT—II</h3> + +<p class="indent"> +Soak six pounds of halibut in salt water for two hours. Wipe dry +and score the outer skin. Bake for an hour in a moderately hot +oven, basting with melted butter and hot water. Add a little boiling +water to the gravy, a tablespoonful of walnut catsup, a teaspoonful +of Worcestershire Sauce, salt and pepper to season, and the juice +of a lemon. Thicken with browned flour rubbed smooth with a little +cold water. +</p> + +<h3><a name="page_174"><span class="page">Page 174</span></a> +BAKED HALIBUT—III</h3> + +<p class="indent"> +Take a thick cut of halibut and soak for half an hour in salted +water. Put into a baking-pan with two slices of carrot, a slice +of onion, and half a bay-leaf. Pour over it a cupful of boiling +water and two tablespoonfuls of melted butter. Bake for an hour, +basting frequently, and serve with any preferred sauce. +</p> + +<h3>BAKED HALIBUT—IV</h3> + +<p class="indent"> +Lay a thick piece of halibut into a buttered pan, cover with thin +slices of salt pork, and dredge with salt, pepper, and flour. Cover +the bottom of the pan with boiling water, and bake for an hour. +Baste with the gravy in the pan and melted butter, adding salt, +pepper, and flour as needed. A bay-leaf, a sprig of parsley, two +slices of carrot, and half an onion or a clove of garlic may be +put into the dripping-pan. +</p> + +<h3>BAKED HALIBUT—V</h3> + +<p class="indent"> +Prepare according to directions given for Baked Halibut—II, +seasoning the gravy with lemon- and onion-juice, celery salt, and +half a cupful of Claret. +</p> + +<h3><a name="page_175"><span class="page">Page 175</span></a> +BAKED HALIBUT WITH LOBSTER SAUCE</h3> + +<p class="indent"> +Put a piece of halibut on a buttered fish sheet, sprinkle with +salt and pepper, and dredge with flour. Cover the bottom of the pan +with water, add a sprig of parsley, a slice of onion, two slices +of carrot, three tablespoonfuls of butter, and a bit of bay-leaf. +Bake for an hour, basting as required, and serve with Lobster Sauce. +</p> + +<h3>BAKED HALIBUT WITH TOMATO SAUCE</h3> + +<p class="indent"> +Cook together for twenty minutes two cupfuls of tomatoes, one cupful +of water, a slice of onion, three cloves, and a teaspoonful of +sugar. Cook together three tablespoonfuls each of butter and flour, +stir into the hot mixture, and cook until thick. Strain, and pour +half of the sauce around two pounds of halibut placed on a buttered +tin sheet. Bake for thirty-five minutes, basting often. Transfer +to a hot platter and pour the remaining sauce around. +</p> + +<h3>BAKED HALIBUT WITH CREAM</h3> + +<p class="indent"> +Cover the fish with Cream Sauce, then with crumbs, dot with butter, +and bake. +</p> + +<h3><a name="page_176"><span class="page">Page 176</span></a> +BAKED FILLETS OF HALIBUT AU GRATIN</h3> + +<p class="indent"> +Bake half a dozen fillets of halibut for half an hour, seasoning +with salt and pepper and basting with milk. Cover with a Cream +Sauce to which half a cupful of grated cheese has been added, then +with fried crumbs. Reheat and serve in the same dish. +</p> + +<h3>BAKED HALIBUT STEAKS WITH OYSTERS</h3> + +<p class="indent"> +Soak two halibut steaks for an hour in a marinade of oil and vinegar. +Lay thin slices of salt pork upon a buttered tin sheet, and spread +thin slices of salt pork upon it. Lay one of the steaks upon the +pork. Dip oysters in melted butter, then in cracker crumbs, and +cover the steak with them. Put the other steak on top, cover with +thin slices of pork and bake for forty minutes, basting with the +juice in the pan or with butter melted in hot water. A few minutes +before taking up, remove the pork from the top and cover with cracker +crumbs and melted butter. Serve with Hollandaise Sauce to which +parboiled oysters have been added. +</p> + +<h3>BAKED FILLETS OF HALIBUT</h3> + +<p class="indent"> +Skin, bone and fillet two halibut steaks. <a name="page_177"><span +class="page">Page 177</span></a> Dip in melted butter, season with +salt, pepper, lemon- and onion-juice. Roll up each fillet, fasten +with a wooden toothpick, and bake for twenty minutes, basting with +butter melted in hot water. Serve with any preferred sauce. +</p> + +<h3>BAKED HALIBUT STEAKS—I</h3> + +<p class="indent"> +Put a halibut steak into a buttered baking-dish, and spread with a +dressing made of one cupful of crumbs, one tablespoonful of butter, +and grated onion, minced parsley, grated nutmeg, salt, and red and +black pepper to season. Lay another steak on top, season with salt +and pepper, dot with butter, and bake for half an hour. +</p> + +<h3>BAKED HALIBUT STEAKS—II</h3> + +<p class="indent"> +Wash the steaks and soak for an hour in olive-oil and lemon-juice. +Put into a buttered baking-dish, sprinkle with minced onion and +parsley, and pour over a Cream Sauce, using white stock instead +of milk, if preferred. Put a layer of flaked cooked halibut into a +buttered baking-dish, season with salt, pepper, and grated nutmeg, +add a layer of chopped mushrooms and a few tablespoonfuls of the +sauce. Repeat until the dish is full, having sauce on top. Sprinkle +with crumbs, dot with butter, and brown in the oven. +</p> + +<h3><a name="page_178"><span class="page">Page 178</span></a> +BAKED HALIBUT STEAKS—III</h3> + +<p class="indent"> +Trim the steaks, lay them in a baking-pan, season with salt and +pepper, dredge with flour, dot with butter, pour over one cupful +of cream and bake for fifteen minutes in a quick oven, basting +with cream. +</p> + +<h3>BAKED CHICKEN HALIBUT</h3> + +<p class="indent"> +Prepare a dressing according to directions given in the preceding +recipe. Stuff a chicken halibut, sew up and bake in a buttered +pan, basting with melted butter and salted hot water. Serve with +Hollandaise Sauce. +</p> + +<h3>BAKED HALIBUT STEAKS WITH TOMATOES</h3> + +<p class="indent"> +Soak the steaks for an hour in olive-oil and lemon-juice. Cook +together for fifteen minutes a can of tomatoes and a seeded chopped +green pepper, half an onion, a teaspoonful of sugar, and pepper and +salt to season. Rub through a colander and cool. Put the drained +fish in a buttered baking-pan, pour the sauce over, and bake. +</p> + +<h3>DEVILLED HALIBUT—I</h3> + +<p class="indent"> +Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the +yolks of two eggs, <a name="page_179"><span class="page">Page +179</span></a> a tablespoonful of melted butter, and salt, paprika, +grated onion, and minced parsley to season. Mix the fish, moisten +with oyster liquor, and fill buttered individual shells. Cover with +crumbs, season with salt and pepper, dot with butter, and brown +in the oven. +</p> + +<h3>DEVILLED HALIBUT—II</h3> + +<p class="indent"> +Flake a pound of cooked halibut. Mix together the pounded yolks +of three hard-boiled eggs, one tablespoonful of olive-oil, two +teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of +cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire +sauce, half a teaspoonful of anchovy paste, and enough vinegar +to make a smooth paste. Mix thoroughly with the fish, and garnish +with hard-boiled eggs sliced or quartered. +</p> + +<h3>MOULDED HALIBUT WITH GREEN PEAS</h3> + +<p class="indent"> +Chop a pound of raw halibut very fine. Add to it the yolk of an +egg well beaten, and salt, red and white pepper to season. Add +a teaspoonful of corn-starch rubbed smooth with two thirds of a +cupful of milk and one third of a cupful of cream, whipped solid. +Fill buttered individual moulds, put into a pan of hot <a +name="page_180"><span class="page">Page 180</span></a> water, and +bake in a slow oven for twenty minutes. Turn out on a platter and +surround with cooked peas, reheated in Cream Sauce. +</p> + +<h3>SANDWICHES OF CHICKEN HALIBUT</h3> + +<p class="indent"> +Cut chicken halibut into thin fillets. Put together in pairs with +chopped oysters between, rubbed to a paste with seasoned crumbs +and cream. Rub with melted butter, sprinkle with lemon-juice, and +season with salt and pepper. Put into a shallow pan with half a +cupful of white wine, and bake for twenty minutes. Arrange on a +platter, sprinkle with minced parsley, and serve with Hollandaise +Sauce. +</p> + +<h3>TURBANS OF HALIBUT</h3> + +<p class="indent"> +Have a slice of halibut cut two inches thick. Take off the skin +and cut into cylinders with a small tin baking-powder box. Steam +until firm and serve with a Cream Sauce flavored with parsley and +lemon. Or, bake in milk and serve with Cream Sauce, using stewed +and strained tomato for half of the liquid. +</p> + +<h3>HALIBUT AND LOBSTER À LA HOLLANDAISE</h3> + +<p class="indent"> +Reheat equal quantities of boiled and flaked lobster and halibut +in Hollandaise Sauce. +</p> + +<h3><a name="page_181"><span class="page">Page 181</span></a> +HALIBUT STEAK À LA JARDINIÈRE—I</h3> + +<p class="indent"> +Soak halibut steaks for an hour in salt and water. Wipe dry and rub +with melted butter. Butter a china baking-dish, sprinkle chopped +onion on the bottom and put in the steaks. On top put a boiled +carrot cut into dice, half a dozen sliced tomatoes, a shredded +green pepper, and half a cupful of green peas. Add enough salted +boiling water to keep the fish from scorching, put a tablespoonful +of butter on top, cover, and bake until done. Drain the liquor +carefully from the pan, add three tablespoonfuls of white wine, +and thicken with a teaspoonful of butter rolled in browned flour. +Serve separately as a sauce. +</p> + +<h3>HALIBUT À LA JARDINIÈRE—II</h3> + +<p class="indent"> +Cover two slices of halibut with a chopped onion, two tomatoes +sliced, a shredded and seeded green pepper, a dozen chopped almonds, +a tablespoonful of melted butter, and salt to season. Bake for +half an hour, pour over the sauce from the pan, and serve. +</p> + +<h3>HALIBUT IN CUCUMBERS</h3> + +<p class="indent"> +Cook the halibut until tender in court bouillon, drain, and flake +with a fork. Make a Cream Sauce, seasoning with curry powder. Pare, +cut in halves, and parboil in beef stock <a name="page_182"><span +class="page">Page 182</span></a> as many cucumbers as are required. +Scoop out the inside of each half, fill with the creamed fish, +cover with crumbs, dot with butter, and bake in the oven until +the cucumbers are soft. Serve with a garnish of lemon and parsley. +</p> + +<h3>HALIBUT WITH ANCHOVY SAUCE</h3> + +<p class="indent"> +Four tablespoonfuls of butter, four tablespoonfuls of flour, one +eighth teaspoonful of pepper, one half teaspoonful of salt, two +hard-boiled eggs chopped, two cupfuls of cream, two drops of tabasco, +one teaspoonful of anchovy essence, one and one half cupfuls of +cold cooked halibut, flaked. Mix the ingredients in the order given +and cook for ten minutes. Serve with brown bread spread with cheese +and chopped olives. +</p> + +<h3>HALIBUT AU GRATIN</h3> + +<p class="indent"> +Flake cold cooked halibut and mix with an equal quantity of Cream +Sauce. Put into buttered individual shells, sprinkle with crumbs, +dot with butter, and brown in the oven. +</p> + +<h3>ESCALLOPED HALIBUT</h3> + +<p class="indent"> +Prepare the fish according to directions given in the preceding +recipe, and add the yolks of two eggs well beaten. Fill a baking-dish, +<a name="page_183"><span class="page">Page 183</span></a> using +alternate layers of fish and grated cheese. Cover with crumbs, +dot with butter, and brown in the oven. +</p> + +<h3>HALIBUT STEAK À LA FLAMANDE</h3> + +<p class="indent"> +Butter a baking-pan, sprinkle with chopped onion, and lay a halibut +steak upon it. Pour over the beaten yolk of an egg, season with salt +and pepper, add the juice of half a lemon, and one tablespoonful +of butter cut into small pieces. Bake for thirty minutes. Add to +the liquid remaining in the pan enough boiling water to make the +required quantity of sauce, and thicken it with browned flour. +</p> + +<h3>CREAMED HALIBUT</h3> + +<p class="indent"> +Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful +of minced parsley, the juice of half a lemon, and three tablespoonfuls +of grated Parmesan cheese. Spread on buttered toast, sprinkle with +minced parsley and serve. +</p> + +<h3>HALIBUT SALAD</h3> + +<p class="indent"> +Take cold cooked halibut cut small, salt and pepper lightly, and +sprinkle with lemon-juice. For the dressing boil three large peeled +potatoes until mealy. Drain, let dry, and <a name="page_184"><span +class="page">Page 184</span></a> beat to a dry powder with a fork. +Add one saltspoonful of salt, the same of mustard and pepper, one +rounding teaspoonful of powdered sugar, and two tablespoonfuls of +vinegar beaten in gradually. Pour over the halibut and decorate +with lettuce or green tops. +</p> + +<h3>TURKISH HALIBUT</h3> + +<p class="indent"> +Place on the bottom of a baking-pan two or three slices of onion, +then a cutlet of halibut, and put a tablespoonful of butter cut +into small bits over the top of the fish. Cut three skinned tomatoes +into quarters, slice a sweet green pepper into ribbons, and put +the tomatoes and pepper on the fish. Put the pan on the shelf of +the oven to cook first the vegetables, but do not let it remain +there long enough to discolor or change their shape; then remove it +to the bottom of the oven, baste it well, and finish the cooking. +When done place it carefully on a hot dish, and pour over it the +juice from the pan. +</p> + +<h3>HALIBUT PIE</h3> + +<p class="indent"> +Butter a china baking-dish and sprinkle with chopped shallots and +parsley. Add a layer of chopped halibut, and salt, pepper, grated +nutmeg, chopped shallots, and parsley <a name="page_185"><span +class="page">Page 185</span></a> to season. Dot with butter and +cover with sliced hard-boiled eggs. Add a cupful of Cream Sauce, and +two wineglassfuls of white wine. Wet the edge, cover with pastry, +gash, brush with egg and bake for an hour and a half in a moderate +oven. Make a hole in the centre and moisten the pie with milk if +it becomes too dry. +</p> + +<h3>STEAMED HALIBUT</h3> + +<p class="indent"> +Put the prepared fish on a plate, cover with a cloth, and put in +a steamer. Steam for two hours and pour over an Egg Sauce. +</p> + +<h3>HALIBUT MOUSSELINES</h3> + +<p class="indent"> +Mince enough uncooked halibut to make two cupfuls, add one cupful +of soft bread-crumbs and one half cupful of cream. Press through +a colander, season with salt, pepper, lemon-juice, a suspicion +of mace and Worcestershire Sauce. Fold in carefully the beaten +whites of four eggs. Turn into buttered moulds (round-bottomed +ones) and steam one half hour. Turn out on separate plates, surround +with sauce, make a stock of the fish bones and water, and add it +to two tablespoonfuls of butter and two of flour cooked together. +There should be one and one half cupfuls of stock. Add one half +cupful of <a name="page_186"><span class="page">Page 186</span></a> +cream, and when boiling add salt, pepper, and one tablespoonful +of grated horseradish soaked in lemon-juice. +</p> + +<h3>HALIBUT STEAKS À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Season the steaks with salt and pepper, and rub thoroughly with +oil. Broil in a double-broiler, and serve with melted butter, minced +parsley, and lemon-juice. +</p> + +<h3>TIMBALE OF HALIBUT</h3> + +<p class="indent"> +Chop half a pound of raw halibut and press it through a sieve. +Mix a cupful of bread-crumbs to a smooth paste with half a cupful +of milk, and cook until it thickens. Take from the fire, add the +fish pulp and the stiffly beaten whites of five eggs. Fill buttered +timbale moulds with the mixture and cook in a pan of hot water in +a moderate oven for twenty minutes. Serve with Cream or Tomato +Sauce. +</p> + +<h3>FILLETS OF HALIBUT À LA POULETTE</h3> + +<p class="indent"> +Free the fish of skin and bones and cut it into fillets. Sprinkle +with lemon-juice, salt, and pepper. Cover with sliced onion and let +stand for half an hour. Remove the onion, dip into melted butter, +roll up each piece, and fasten with a wooden toothpick. Dip once +<a name="page_187"><span class="page">Page 187</span></a> more +into the butter, dredge thickly with flour and bake for twenty +minutes in a moderate oven. Cut the whites of three hard-boiled +eggs into rings, and arrange around the fillets after taking up. +Sprinkle the grated yolks over the fish and serve with Cream Sauce. +</p> + +<h3>COLD HALIBUT FILLET</h3> + +<p class="indent"> +Prepare half a dozen fillets of halibut, remove the skin and bone, +and boil in court bouillon. Drain and sprinkle with olive-oil, +lemon-juice, minced parsley, and chopped onion. Serve with Tartar +Sauce. +</p> + +<h3>FILLETS OF HALIBUT WITH TOMATO SAUCE</h3> + +<p class="indent"> +Prepare the fillets according to directions previously given, and +bake, basting with tomato-juice and melted butter. Serve with Tomato +Sauce. +</p> + +<h3>FILLETS OF HALIBUT STUFFED WITH OYSTERS</h3> + +<p class="indent"> +Prepare the fillets according to directions given for Fillets of +Halibut à la Poulette. Roll each one around an oyster, fasten +with a wooden toothpick, and bake as usual. +</p> + +<h3><a name="page_188"><span class="page">Page 188</span></a> +FILLETS OF HALIBUT WITH BROWN SAUCE</h3> + +<p class="indent"> +Put the seasoned fillets into a buttered pan with sufficient boiling +water, and bake, basting as required. Drain off the water, add to +it a teaspoonful of beef extract, and thicken with browned flour. +Pour the sauce over the fish, cover with buttered crumbs, and bake +until the crumbs are brown. +</p> + +<h3>FILLETS OF HALIBUT WITH POTATO BALLS</h3> + +<p class="indent"> +Cut the solid meat into fillets, seasoning with salt, pepper, onion- +and lemon-juice. Brown slightly in pork fat, then place in a +baking-dish. Prepare a Cream Sauce, adding to it a slice each of +carrot and onion, a bay-leaf, and minced parsley and grated nutmeg +to season. Strain over the fish and bake for twelve minutes. Serve +with a border of steamed potato balls. +</p> + +<h3>FRIED FILLETS OF HALIBUT—I</h3> + +<p class="indent"> +Prepare the fillets according to directions previously given and +soak for an hour in a marinade of oil, vinegar, and minced onion. +Drain, dip in batter, then in crumbs, and fry in deep fat. +</p> + +<h3><a name="page_189"><span class="page">Page 189</span></a> +FRIED FILLETS OF HALIBUT—II</h3> + +<p class="indent"> +Clean and fillet the fish. Dip into beaten egg, then into crumbs, +and fry in deep fat. Serve with melted butter, lemon-juice, and +minced parsley. +</p> + +<h3>MAYONNAISE OF HALIBUT WITH CUCUMBERS</h3> + +<p class="indent"> +Boil or steam halibut steaks according to directions previously +given. Remove the skin, cover with thinly sliced cucumbers, and +pour over a Mayonnaise dressing. +</p> + +<h3>HALIBUT LOAF</h3> + +<p class="indent"> +Cook together two tablespoonfuls of butter and one tablespoonful of +flour. Add half a can of chopped mushrooms, two cupfuls of chopped +cooked halibut, pepper, salt, onion-juice, and anchovy paste to +season, and two eggs beaten smooth with four tablespoonfuls of +cream. Pour into a buttered mould, cover set into a pan of hot water +and cook steadily for an hour. Turn out and garnish with potato +balls. +</p> + +<h3>HALIBUT AND EGGS</h3> + +<p class="indent"> +Flake a pound of cooked halibut and mix with six eggs well beaten. +Season with salt <a name="page_190"><span class="page">Page +190</span></a> and pepper and cook in butter, stirring constantly +until the eggs set. Serve on buttered toast. +</p> + +<h3>HALIBUT IN RAMEKINS</h3> + +<p class="indent"> +Prepare the fish according to directions given for Halibut in Cucumbers. +Fill buttered individual dishes, cover with crumbs, dot with butter, +and bake in the oven. +</p> + +<h3>HALIBUT FISH BALLS</h3> + +<p class="indent"> +Flake cold cooked halibut and mix with an equal quantity of mashed +potatoes beaten very light with egg. Season with salt, pepper, and +melted butter. Shape into balls, dip into melted butter, dredge +with flour, and fry in deep fat. +</p> + +<h3>BREADED HALIBUT</h3> + +<p class="indent"> +Prepare according to directions given for Halibut à la +Creole—I, sprinkling with minced parsley as well as garlic. +Cover with crumbs, dot with butter, and bake in the oven. +</p> + +<h3>COQUILLES OF HALIBUT</h3> + +<p class="indent"> +Flake cold cooked halibut, and mix with Cream Sauce. Season with +mushroom catsup, fill buttered individual shells, cover with fried <a +name="page_191"><span class="page">Page 191</span></a> bread-crumbs +and heat thoroughly in the oven. +</p> + +<h3>HALIBUT WITH CAPER SAUCE</h3> + +<p class="indent"> +Boil the halibut in salted and acidulated water. Pour over a Caper +Sauce. +</p> + +<h3>HALIBUT PUDDING</h3> + +<p class="indent"> +Three pounds of halibut, six eggs, one quarter pound butter, one +quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful +of flour. Skin and bone the fish and run through a meat-chopper. +Add flour and corn-starch, mixing well. Add butter, rubbing all +to a cream; next the eggs, one at a time, thoroughly beating after +each one. Add milk gradually, one quarter teaspoonful pepper and +one and one half teaspoonfuls of salt. Beat until it thickens. +Grease and line a deep baking-pan with browned bread-crumbs. Fill +with the fish mixture and sprinkle crumbs on top. Bake for an hour +and a half in a moderate oven; cover at first, then remove the +cover and let it brown well. +</p> + +<h3>BOILED HALIBUT—I</h3> + +<p class="indent"> +Put two pounds of halibut into a saucepan and cover it with fresh +water. Add a sliced onion, half a carrot sliced, two tablespoonfuls +of vinegar, a small bunch of parsley, a pinch <a name="page_192"><span +class="page">Page 192</span></a> of powdered sweet herbs, and two +tablespoonfuls of salt. Simmer until done, drain, and serve with +melted butter to which a little anchovy paste has been added. +</p> + +<h3>BOILED HALIBUT—II</h3> + +<p class="indent"> +Rub the fish with salt, sprinkle with lemon-juice, and keep in a +cool place for an hour. Cover with cold water, bring quickly to +the boil, and simmer until done. Serve with Egg Sauce. +</p> + +<h3>BOILED HALIBUT STEAKS AU GRATIN</h3> + +<p class="indent"> +Soak the steaks in salted water for an hour, drain, and sprinkle +with oil and lemon-juice. Put into a covered baking-pan, sprinkle +with chopped onion and a tablespoonful of melted butter, and add +a cupful of boiling water. Cover and cook until nearly done, then +uncover, sprinkle with crumbs, dot with butter, and bake brown. +Serve with Tartar Sauce. +</p> + +<h3>BOILED HALIBUT STEAKS</h3> + +<p class="indent"> +Cover the steaks with court bouillon or hot water, and add a slice +each of carrot, onion, and celery, a bay-leaf, four cloves, six +peppercorns, and the juice of half a lemon. Simmer until done, +drain and serve with any preferred sauce. +</p> + +<h3><a name="page_193"><span class="page">Page 193</span></a> +BOILED HALIBUT À LA BECHAMEL</h3> + +<p class="indent"> +Prepare Boiled Halibut according to directions previously given, +and serve with Bechamel Sauce, seasoning with salt, pepper, and +grated nutmeg. Add four tablespoonfuls of butter and a pinch of +sugar, and strain over the fish. +</p> + +<h3>BOILED HALIBUT WITH PARSLEY SAUCE</h3> + +<p class="indent"> +Boil the halibut in salted and acidulated water. For the sauce +boil a cupful of chopped parsley for five minutes in a cupful of +water. Strain the water through a sieve, and thicken with a +tablespoonful of butter blended with a tablespoonful of flour. +Take from the fire, season with salt, pepper, and grated nutmeg, +add the yolks of two eggs well beaten, a little minced parsley, +two tablespoonfuls of butter, and a few drops of lemon-juice or +vinegar. Strain over the fish and serve. +</p> + +<h3>CARBONADE OF HALIBUT</h3> + +<p class="indent"> +Skin the halibut and cut into large cubes. Dip into melted butter, +seasoned with salt, pepper, and onion-juice, then into beaten egg, +then into crumbs. Put into a buttered <a name="page_194"><span +class="page">Page 194</span></a> baking-pan, spread with egg and +butter, and cook in a hot oven for twelve minutes. Serve with +Hollandaise Sauce. +</p> + +<h3>FRIED HALIBUT—I</h3> + +<p class="indent"> +Cut into steaks, and sauté in butter in a frying-pan, or +dip in egg and crumbs and fry in deep fat. +</p> + +<h3>FRIED HALIBUT—II</h3> + +<p class="indent"> +Season halibut steaks with salt and pepper, dredge with flour, +and sauté in salt pork fat. Serve the pork with the fish. +</p> + +<h3>FRIED HALIBUT—III</h3> + +<p class="indent"> +Soak halibut steaks for an hour in a marinade of oil and vinegar. +Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned +crumbs. Fry in deep fat. +</p> + +<h3><a name="page_195"><span class="page">Page 195</span></a> +FRIED HALIBUT WITH TOMATO SAUCE</h3> + +<p class="indent"> +Remove the skin and bones from small halibut steaks, dip in milk, +roll in seasoned flour, and fry light brown. Serve with a sauce +of stewed, strained, and seasoned tomatoes thickened with butter +and flour, cooked together. +</p> + +<h3>ESCALLOPED HALIBUT AU PARMESAN</h3> + +<p class="indent"> +Cut in thin slices four pounds of halibut meat. Put into a buttered +pan with salt, pepper, grated nutmeg, and chopped onions to season. +Cover, cook slowly, and then drain. Cook together two tablespoonfuls +each of butter and flour, add a quart of milk and cook until thick, +stirring constantly. Take from the fire, add the yolks of four +eggs well beaten and half a cupful of grated cheese. Put into a +buttered baking-dish a layer of fish, cover it with sauce, and repeat +until the dish is full, having sauce on top. Sprinkle thickly with +crumbs and grated cheese, dot with butter, and bake in a moderate +oven. +</p> + +<h3>BREADED HALIBUT STEAKS</h3> + +<p class="indent"> +Dip halibut steaks into egg and bread crumbs, and broil on a buttered +gridiron, basting with melted butter or olive-oil. +</p> + +<h3>HALIBUT TIMBALES</h3> + +<p class="indent"> +Chop fine a slice of raw halibut, and rub it through a sieve. Season +one cupful of the pulp with salt, red pepper, and onion-juice, +then add gradually the stiffly beaten whites of four eggs, and +one cupful of whipped cream. Fill buttered timbale moulds, cover +with <a name="page_196"><span class="page">Page 196</span></a> +buttered paper, and bake for fifteen minutes in a pan of hot water. +Turn out and serve with any preferred sauce. +</p> + +<h3>HALIBUT à LA POULETTE</h3> + +<p class="indent"> +Melt one fourth of a cupful of butter, and season it with salt, +pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut +into it, roll up, and fasten with a wooden toothpick. Dredge with +flour and bake, basting with melted butter. Arrange on a platter, +pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled +eggs. +</p> + +<h2><a name="page_197"><span class="page">Page 197</span></a> +TWENTY-FIVE WAYS TO COOK HERRING</h2> + +<h3>STEWED HERRING</h3> + +<p class="indent"> +Clean the fish and cut off the heads. Pack in layers in an earthen +pot, and sprinkle salt and pepper over each layer. Chop together +carrots and onions, enough to cover the fish, and fry in butter +with parsley, a few peppercorns, and a minced clove of garlic. +Pour over the vegetables enough white wine to cover the fish, and +bring to the boil. Simmer for half an hour, then strain over the +fish and cook over a slow fire until done. +</p> + +<h3>MATELOTE OF HERRING</h3> + +<p class="indent"> +Cut off the heads and tails and divide each herring lengthwise +into two fillets. Put a small amount of butter into a frying-pan +and add enough flour to absorb nearly all of it, then add a little +chopped parsley and a few chopped shallots. Lay the fish in the pan, +add enough red wine to cover, and cook over <a name="page_198"><span +class="page">Page 198</span></a> a hot fire. Garnish with small +onions fried in butter and sugar, and sautéd mushrooms. +</p> + +<h3>BROILED HERRING</h3> + +<p class="indent"> +Clean and split the fish. Let stand for an hour in olive-oil, seasoned +with minced parsley. Broil over a slow fire and serve with melted +butter, lemon-juice and minced parsley. +</p> + +<h3>BROILED HERRING WITH MUSTARD SAUCE</h3> + +<p class="indent"> +Clean and cut off the heads of the fish, but do not split. Dip in +seasoned oil and let stand for an hour. Broil over a slow fire. +Mix together one teaspoonful of flour and one tablespoonful of +mustard. Add one cupful of white stock and bring to the boil. Add +one tablespoonful of butter, a teaspoonful of minced parsley, and +pepper and salt to taste. Pour over the fish and serve. +</p> + +<h3>BROILED SMOKED HERRING</h3> + +<p class="indent"> +Put the cleaned herring into a bowl, cover with boiling water, +let stand for ten minutes, skin, wipe dry, broil, and serve with +melted butter. +</p> + +<h3><a name="page_199"><span class="page">Page 199</span></a> +BROILED HERRING WITH CREAM SAUCE</h3> + +<p class="indent"> +Soak for an hour in a marinade of oil and lemon-juice, seasoned +with salt and pepper. Broil and serve with a Cream Sauce. Add to the +sauce a teaspoonful of minced parsley, and a few drops of vinegar. +</p> + +<h3>FRIED HERRING—I</h3> + +<p class="indent"> +Clean and cut up the fish, dip in milk, roll in flour and fry in +hot fat. Serve with a Cream Sauce, to which four tablespoonfuls +of prepared mustard have been added. +</p> + +<h3>FRIED HERRING—II</h3> + +<p class="indent"> +Clean and cut up the fish, dredge with salt, pepper, and flour, +and put into a frying-pan with hot lard. +</p> + +<h3>FRIED HERRING—III</h3> + +<p class="indent"> +Remove the head and tail, clean, gash down to the bone, roll in +corn-meal, and fry in salt pork fat. Garnish with lemon and parsley. +</p> + +<h3>HERRING À LA NORMANDY</h3> + +<p class="indent"> +Chop a large onion fine and fry it. When brown, fry half a dozen +prepared herrings in <a name="page_200"><span class="page">Page +200</span></a> the same fat. When brown add salt, pepper, and two +tablespoonfuls of vinegar. Bring to the boil and pour over the +herring. Serve with mustard. +</p> + +<h3>SMOKED HERRING À LA MARINE</h3> + +<p class="indent"> +Cut off the heads of smoked herrings and put the rest in a bowl. +Cover with hot water and soak for two hours. Take them out, skin, +bone, and soak for two weeks in enough oil to cover, with sliced +onions, pepper-corns, and bay-leaves. Keep in a cool place. +</p> + +<h3>BOILED HERRING</h3> + +<p class="indent"> +Clean the fish thoroughly, and rub with salt and vinegar. Skewer +their tails in their mouths and boil for ten or twelve minutes. +Drain and serve with melted butter and parsley. +</p> + +<h3>HERRING RELISH</h3> + +<p class="indent"> +Soak six Holland herrings over night. Remove the backbones, cut +up into inch pieces, and add three onions sliced thin. Cover with +vinegar and serve the next day. +</p> + +<h3>HERRING SALAD</h3> + +<p class="indent"> +Soak four salt herrings in water over night. <a name="page_201"><span +class="page">Page 201</span></a> Drain and chop fine. Mix with +four boiled beets, three heads of celery boiled, four peeled sour +apples, two onions, three pickles, and two pounds of lean roast +veal. Chop very fine, season with salt and pepper, and pour over +enough oil to moisten, and enough vinegar to suit the taste. Serve +very cold with a garnish of hard-boiled eggs. +</p> + +<h3>HERRING SALAD À LA BRENOISE</h3> + +<p class="indent"> +Peel and cut into dice a quart of cold boiled potatoes, four peeled +and cored sour apples, the fillets of four salt herrings, a cucumber +pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar, +mustard and Mayonnaise dressing. Sprinkle with minced parsley before +serving. +</p> + +<h3>SWEDISH HERRING SALAD</h3> + +<p class="indent"> +Soak two salted Holland herrings for twenty-four hours. Remove +the bones and cut into dice. Add an equal amount of cooked meat +cut into dice and half the quantity each of boiled potatoes, sour +apples, and beets chopped fine. Chop one tablespoonful of capers and +four hard-boiled eggs. Add to the salad with three tablespoonfuls +of cream, two of olive-oil, two of vinegar, and pepper, sugar, +and mustard to taste. Press in a <a name="page_202"><span +class="page">Page 202</span></a> mould, and serve on platter with +a garnish of parsley. Serve with the same kind of dressing that +was mixed with the salad. +</p> + +<h3>SMOKED HERRING SALAD</h3> + +<p class="indent"> +Put the crisp leaves of a head of lettuce into a salad bowl. Skin +and remove the bone from two smoked herrings, chop fine and mix +with the lettuce. Pour over a French dressing to which a chopped +hard-boiled egg has been added. +</p> + +<h3>PICKLED HERRING</h3> + +<p class="indent"> +Soak in milk and water over night. Next day put the herring into +a stone jar with alternate layers of sliced onion, a few slices of +lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard +seed to season. Rub the roe through a sieve, add a tablespoonful of +brown sugar and add it to the herring. Pour over enough vinegar +to cover the fish and let stand three or four days before using. +</p> + +<h3>HERRING BALLS</h3> + +<p class="indent"> +Parboil three red herrings, skin, and remove the bones. Add an equal +quantity of baked potatoes, skinned and mashed. Make to a paste +with cream and melted butter, season to <a name="page_203"><span +class="page">Page 203</span></a> taste, and shape into balls. Dip +in egg and crumbs and fry in deep fat. +</p> + +<h3>BAKED SMOKED HERRING</h3> + +<p class="indent"> +Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put +into a quick oven for fifteen minutes. Served with sliced lemon. +</p> + +<h3>BAKED FRESH HERRING</h3> + +<p class="indent"> +Clean a dozen fresh herrings, removing the head and tail. Butter +a deep earthen dish, put in a layer of fish, two slices of lemon, +and three or four slices of onion. Season with pepper and salt and +repeat until the dish is full, cover with vinegar, tie a sheet +of buttered brown paper over the dish, and bake in a slow oven +for six hours. The bones will be dissolved. +</p> + +<h3>MARINADE OF HERRING</h3> + +<p class="indent"> +Soak white salted herrings for two hours in milk to cover. Split, +remove the bones, and cut each half into three pieces. Pack in +layers in a deep jar, seasoning between the layers with minced +shallot, pounded clove and white pepper. Add here and there a bit +of bay-leaf and a slice of fresh lemon with half the rind taken +off. Use the roe with the <a name="page_204"><span class="page">Page +204</span></a> herring. Season the top layer, cover with vinegar, +add three tablespoonfuls of olive-oil, and let stand for two days +before using. +</p> + +<h3>ESCALLOPED HERRING</h3> + +<p class="indent"> +Soak four or five Norway herrings over night. Divide the fish down +the back, remove the skin and bones, and cut into eight squares. +Arrange in a baking-pan with alternate layers of cold boiled potatoes, +seasoning each layer with butter and red pepper. Have potatoes +on top. Pour over three eggs beaten with three cupfuls of milk. +Cover with crumbs, dot with butter, and bake for forty minutes. +</p> + +<h3>GRILLED SMOKED HERRING</h3> + +<p class="indent"> +Soak over night and in the morning cover with hot water and let +stand for half an hour. Put into cold water for ten minutes, then +wipe dry and broil. Serve with hot corn bread. +</p> + +<h3>GRILLED FRESH HERRING</h3> + +<p class="indent"> +Dip in seasoned melted butter, then in crumbs, and broil carefully, +basting with melted butter if required. Serve with Maître +d'Hôtel Sauce. +</p> + +<h2><a name="page_205"><span class="page">Page 205</span></a> +NINE WAYS TO COOK KINGFISH.</h2> + +<h3>BOILED KINGFISH</h3> + +<p class="indent"> +Clean the fish and boil with enough fish stock to cover. Drain +carefully, garnish with parsley, and serve with either Brown or +White Sauce. +</p> + +<h3>BOILED KINGFISH À LA HOLLANDAISE</h3> + +<p class="indent"> +Scale and clean two large kingfish, and boil in salted and acidulated +water, with a bunch of parsley, a slice each of carrot and onion, +and a pinch of powdered sweet herbs. Cover with buttered paper and +simmer until done. Garnish with parsley and serve with Hollandaise +Sauce. +</p> + +<h3>FRIED KINGFISH—I</h3> + +<p class="indent"> +Cut the fish into fillets, remove the skin, season with salt and +pepper, dredge with flour, dip in beaten egg, then in bread-crumbs, +and fry in deep fat. Serve with any preferred sauce. +</p> + +<h3><a name="page_206"><span class="page">Page 206</span></a> +FRIED KING FISH—II</h3> + +<p class="indent"> +Prepare the fish according to directions given in the preceding +recipe. Cook until firm in melted butter and lemon-juice. Drain, +cool, dip in batter, and fry in deep fat. Serve with any preferred +sauce. +</p> + +<h3>FRIED KINGFISH—III</h3> + +<p class="indent"> +Clean and fillet the fish, dip in milk, roll in flour and fry. +Drain, season, garnish with lemons, and serve with Tomato Sauce. +</p> + +<h3>BROILED KING FISH</h3> + +<p class="indent"> +Clean thoroughly, wipe dry, and slit down the back; season with +salt and pepper and baste with oil before and during the broiling. +Serve with melted butter, minced parsley, and lemon-juice. +</p> + +<h3>BAKED KING FISH</h3> + +<p class="indent"> +Clean four kingfish, cut off the fins and gash from head to tail on +each side. Place on a buttered baking-dish, sprinkle with chopped +shallots, parsley, and mushrooms. Sprinkle with salt and pepper +and put small bits of butter in the incisions. Pour over two +wine-glassfuls of white wine and baste with the liquid while baking. +Thicken a cupful of <a name="page_207"><span class="page">Page +207</span></a> beef stock with butter and browned flour, and pour +over the fish when nearly done. Sprinkle with crumbs, dot with +butter, and brown in the oven. Sprinkle with lemon-juice before +serving. +</p> + +<h3>BAKED KING FISH WITH WHITE SAUCE</h3> + +<p class="indent"> +Prepare the fish according to directions given in the recipe for +Baked Kingfish, omitting the mushrooms and the seasoning. Pour +over one cupful of white wine, and half a cupful of white stock. +Baste with the liquid while baking. Take up the fish carefully, +and add to the liquid remaining in the pan enough white stock to +make the required quantity of sauce. Thicken with a tablespoonful +each of butter and flour cooked together, take from the fire, add +two tablespoonfuls of butter and a little lemon-juice. Strain over +the fish and serve. +</p> + +<h3>KINGFISH À LA MEUNIÈRE</h3> + +<p class="indent"> +Prepare and season eight small kingfish, dredge with flour, brown +in butter, and finish cooking in the oven. When done, pour over +two tablespoonfuls of butter which has been cooked brown, sprinkle +with lemon-juice and minced parsley, and serve in the baking-dish. +</p> + +<h2><a name="page_209"><span class="page">Page 209</span></a> +SIXTY-FIVE WAYS TO COOK MACKEREL</h2> + +<h3>BROILED SPANISH MACKEREL—I</h3> + +<p class="indent"> +Cut a fish down the middle, take out all the bones, and cut again +in halves. Dry on a cloth and sprinkle with salt and pepper. Beat +two eggs, add an equal quantity of olive-oil, dip the fish into +this, then into bread-crumbs, and broil over a clear fire. +</p> + +<h3>BROILED SPANISH MACKEREL—II</h3> + +<p class="indent"> +Split the mackerel down the back and broil carefully over a clear +fire. Season with butter, pepper, and salt. +</p> + +<h3>BROILED FRESH MACKEREL—I</h3> + +<p class="indent"> +Split two fresh mackerel, remove the backbone, season with salt and +pepper, rub with olive-oil, and broil. Serve with melted butter, +lemon-juice, and minced parsley. +</p> + +<h3><a name="page_210"><span class="page">Page 210</span></a> +BROILED MACKEREL—II</h3> + +<p class="indent"> +Draw and wash the mackerel, cut off the head, rub with olive-oil, +and broil. Sprinkle with minced parsley, onions, and lemon-juice, +and serve very hot. +</p> + +<h3>BROILED MACKEREL—III</h3> + +<p class="indent"> +Split a mackerel down the back, take out the backbone, sprinkle +with salt, and broil on a buttered gridiron. Serve with melted +butter, lemon-juice, salt, and pepper. A little minced parsley may +be added. +</p> + +<h3>BROILED MACKEREL WITH ANCHOVY BUTTER</h3> + +<p class="indent"> +Split and broil a fresh mackerel and serve with melted butter, seasoned +with anchovy paste. +</p> + +<h3>BROILED MACKEREL AU BEURRE NOIR</h3> + +<p class="indent"> +Open the mackerel, remove the bones, sprinkle with pepper and salt, +spread with butter, and broil. Cook a tablespoonful of butter until +brown, take from the fire, add the juice of half a lemon, and pour +over the fish. Garnish with parsley. +</p> + +<h3><a name="page_211"><span class="page">Page 211</span></a> +BROILED MACKEREL À LA LIVOURNAISE</h3> + +<p class="indent"> +Broil a Spanish mackerel, seasoning with salt and pepper, and basting +with oil. Serve with a sauce made of eight pounded anchovies mixed +with Mayonnaise and seasoned with pepper, grated nutmeg, and minced +parsley. The sauce is served cold. +</p> + +<h3>BROILED MACKEREL WITH NORMANDY SAUCE</h3> + +<p class="indent"> +Soak cleaned mackerel in oil with chopped onion and parsley to +season. Leave the roe inside. Rub the inside with lemon-juice and +butter, wrap in oiled paper, and broil over a slow fire for forty +minutes. Prepare a Cream Sauce and add to it two tablespoonfuls +each of mushroom catsup and fish stock, or boiling water in which +a little anchovy paste has been dissolved. Bring to the boil, take +from the fire, add the yolks of two eggs and the juice of half a +lemon. Add one tablespoonful of butter, pour over the fish, and +serve. +</p> + +<h3>BROILED MACKEREL À LA FLEURETTE</h3> + +<p class="indent"> +Split a Spanish mackerel, remove the bones, and season with salt, +pepper, and olive-oil, <a name="page_212"><span class="page">Page +212</span></a> basting with oil as needed. For the sauce, cook +in a saucepan, without browning, four chopped shallots, two +tablespoonfuls of vinegar, a teaspoonful each of chopped chives +and parsley, salt, pepper, and grated nutmeg to season, two +tablespoonfuls of melted butter, and a tablespoonful of flour. +Cook until smooth, stirring constantly, take from the fire, add +two tablespoonfuls of butter and the juice of half a lemon, pour +over the fish, and serve. +</p> + +<h3>BROILED SALT MACKEREL—I</h3> + +<p class="indent"> +Soak the fish over night in cold water. In the morning drain, cover +with boiling water, and let stand for an hour. Rinse in cold water, +wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice. +Broil and serve with melted butter, lemon-juice, and minced parsley. +</p> + +<h3>BROILED SALT MACKEREL—II</h3> + +<p class="indent"> +Prepare the fish according to directions given in the preceding +recipe. Take the fish from the hot water and cover for five minutes +with cold water. Wipe dry, soak in olive-oil and lemon-juice for +half an hour, drain, broil, and serve with Tartar Sauce. +</p> + +<h3><a name="page_213"><span class="page">Page 213</span></a> +BROILED SALT MACKEREL—III</h3> + +<p class="indent"> +Soak over night, drain, wipe, rub with butter, and broil. Pour +over it a sauce made of a tablespoonful of butter, a teaspoonful +of lemon-juice or vinegar, a tablespoonful of hot water, a pinch +of pepper, and a chopped cucumber pickle. Bring to the boil and +pour over the fish. +</p> + +<h3>BROILED SALT MACKEREL WITH CREAM</h3> + +<p class="indent"> +Soak over night in cold water, drain, wipe dry, rub with oil, and +broil. Serve on a hot platter and pour over half a cupful of hot +cream. Sprinkle with minced parsley. +</p> + +<h3>BROILED MACKEREL WITH TARRAGON SAUCE</h3> + +<p class="indent"> +Soak the cleaned fish for an hour in olive-oil, and broil. Serve +with melted butter seasoned with pepper, salt, and tarragon vinegar. +</p> + +<h3>BOILED MACKEREL—I</h3> + +<p class="indent"> +Boil in water or stock to cover, seasoning with onion, sweet herbs, +pepper, salt, cloves, and vinegar. Strain the liquor, thicken it +with butter and flour blended together, and <a name="page_214"><span +class="page">Page 214</span></a> add to it minced parsley and +hard-boiled eggs, chopped fine. Pour over the fish and serve. +</p> + +<h3>BOILED MACKEREL—II</h3> + +<p class="indent"> +Boil in salted water until done and drain. Serve with Egg Sauce. +</p> + +<h3>BOILED MACKEREL-III</h3> + +<p class="indent"> +Boil a fresh mackerel in salted and acidulated water. Drain, and +serve with a Cream Sauce. +</p> + +<h3>BOILED MACKEREL—IV</h3> + +<p class="indent"> +Clean a fresh mackerel and split it down the back. Put it in a +dripping-pan and pour over it two cupfuls of boiling water, two +tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful +of salt. Add a sliced onion and boil for three quarters of an hour. +Take up the fish, strain the liquid, add a teaspoonful of capers, +bring to the boil, and pour over the fish. +</p> + +<h3>BOILED MACKEREL WITH GOOSEBERRY SAUCE</h3> + +<p class="indent"> +Boil the mackerel in salted and acidulated water. Boil two cupfuls +of gooseberries in water to cover until soft. Drain, rub through +<a name="page_215"><span class="page">Page 215</span></a> a sieve, +and mix with an equal quantity of the fish broth, thickened with +butter and flour. Add two tablespoonfuls of melted butter. +</p> + +<h3>BOILED MACKEREL À LA PERSILLADE</h3> + +<p class="indent"> +Boil the fish according to directions given in the preceding recipe. +Beat together with an egg-beater half a cupful of olive-oil, the +juice of two lemons, two tablespoonfuls of minced parsley, one +tablespoonful of mustard, and a little tarragon vinegar. Pour over +the fish and serve. +</p> + +<h3>FRESH BOILED MACKEREL</h3> + +<p class="indent"> +Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth +and baste closely. Boil for three-quarters of an hour in salted +water, drain, and take off the cloth. Strain a cupful of the water in +which the fish was boiled, and bring to the boil with a tablespoonful +of walnut catsup, a teaspoonful of anchovy paste, and the juice of +half a lemon. Thicken with butter and browned flour. +</p> + +<h3>BOILED MACKEREL À LA BOLONAISE</h3> + +<p class="indent"> +Clean four fresh mackerel, remove the heads and tails and cut in +halves crosswise. Put into a saucepan with sliced onions, a bunch <a +name="page_216"><span class="page">Page 216</span></a> of parsley, +salt and pepper, a little white wine, and enough boiling water to +cover. Cover with buttered paper and simmer for fifteen minutes. +Take out the fish, strain the broth, and thicken a pint of it with +two tablespoonfuls each of butter and flour cooked together. Add +two tablespoonfuls of butter, a teaspoonful of chopped parsley, +and a little tarragon vinegar. Pour over the fish and serve. +</p> + +<h3>BOILED SALT MACKEREL—I</h3> + +<p class="indent"> +Soak the fish in cold water over night and in the morning rinse +thoroughly. Wrap in a cloth and put to boil in cold water. Bring +slowly to the boiling point and cook for thirty minutes. Unwrap +carefully, take out the backbones, and pour over a little melted +butter and cream, seasoning with pepper. Or, serve with a sauce +made of a cupful of milk thickened with a teaspoonful of cornstarch, +and season with butter, pepper, salt, and minced parsley. Take +from the fire, add one egg well beaten, and pour over the fish. +Garnish with lemon and parsley. +</p> + +<h3>BOILED SALT MACKEREL—II</h3> + +<p class="indent"> +Soak over night in cold water and in the morning rinse thoroughly. +Boil, drain, and <a name="page_217"><span class="page">Page +217</span></a> pour over a cupful of hot cream in which a tablespoonful +of butter has been melted. +</p> + +<h3>BOILED SALT MACKEREL—III</h3> + +<p class="indent"> +Wash thoroughly, cover with cold water to which a chopped onion +and a little black pepper have been added, and boil until the flesh +loosens from the bone. Drain, and serve with melted butter and +minced parsley. +</p> + +<h3>BOILED SALT MACKEREL—IV</h3> + +<p class="indent"> +Soak the fish over night in cold water, and in the morning cover +with hot water for half an hour. Drain and boil in acidulated water +or in milk until done. Serve with a Cream Sauce to which chopped +hard-boiled eggs have been added, or with Tomato Sauce. +</p> + +<h3>BOILED SALT MACKEREL—V</h3> + +<p class="indent"> +Soak the fish over night in cold water, drain, and simmer for fifteen +minutes in water to cover, adding a teaspoonful of vinegar, a bay-leaf, +a slice of onion, and a sprig of parsley. When tender, place on a +hot platter and pour over it a Cream Sauce. +</p> + +<h3>BOILED SALT MACKEREL—VI</h3> + +<p class="indent"> +Prepare the fish according to directions <a name="page_218"><span +class="page">Page 218</span></a> given in the preceding recipe, +and simmer for twenty minutes in acidulated water. Drain and pour +over it a Cream Sauce. +</p> + +<h3>BOILED SALT MACKEREL—VII</h3> + +<p class="indent"> +Prepare according to directions given in the preceding recipe. +Pour over a sauce made of stewed and strained tomatoes, thickened +with butter and browned flour, and seasoned with pepper, salt, +sugar, and grated onion. +</p> + +<h3>BAKED MACKEREL—I</h3> + +<p class="indent"> +Clean the mackerel, split down the back and cut each fish in four +pieces. Put in a baking-dish in layers, seasoning each layer with +bay-leaves, cloves, pepper-corns, and sliced onions or shallots. +Cover with one cupful of stock, three tablespoonfuls each of white +wine and vinegar, one tablespoonful each of anchovy sauce and mushroom +catsup, and a teaspoonful of Worcestershire. Bake in a moderate +oven. Take out the fish carefully, strain the sauce over them, +and let cool. +</p> + +<h3>BAKED MACKEREL—II</h3> + +<p class="indent"> +Split a fresh mackerel, take out the backbone, dry thoroughly, +and sprinkle the inside <a name="page_219"><span class="page">Page +219</span></a> with salt and pepper. Drain the liquor from a quart of +oysters and put aside a dozen of the large ones. Chop the remaining +oysters coarsely. Fry two chopped onions in butter, add the chopped +oysters with three chopped hard-boiled eggs and a tablespoonful +of minced parsley. Season with salt and pepper and cool. Mix with +the yolks of two raw eggs and a tablespoonful of butter. Stuff +the fish and sew up. Put into a baking-pan, cover with buttered +paper, and bake for twenty minutes, basting as required. Add the +oysters and bake for five minutes longer. Serve the fish on a warm +platter with lemon-juice squeezed over it, and place the oysters +around it on thin circles of toast spread with anchovy paste. Garnish +with parsley and lemon and serve very hot. +</p> + +<h3>BAKED MACKEREL—III</h3> + +<p class="indent"> +Gash two cleaned fresh mackerel, and put in a buttered baking-dish +with two tablespoonfuls of white wine, three tablespoonfuls of +mushroom liquor, a chopped shallot, and salt and pepper to season. +Cover with buttered paper and bake for fifteen minutes in a moderate +oven. Take up the fish and add to the gravy a little chopped onion, +mushrooms, shallot, parsley, and garlic fried together, and <a +name="page_220"><span class="page">Page 220</span></a> enough white +stock to make the required quantity of sauce. Thicken with butter +and flour cooked together, take from the fire and add the yolks +of three eggs well beaten. Add the juice of half a lemon and a +tablespoonful of butter, and pour over the fish. +</p> + +<h3>BAKED MACKEREL—IV</h3> + +<p class="indent"> +Soak a fresh cleaned fish for half an hour in olive-oil and lemon-juice. +Lay in a baking-pan upon thin slices of fat salt pork, sprinkle +with salt and pepper, and bake for twenty-five minutes. Serve with +Tomato Sauce. +</p> + +<h3>BAKED FILLET OF MACKEREL</h3> + +<p class="indent"> +Remove the head and backbone from a large fresh mackerel, and place +the roe on top. Chop fine six shallots or three small onions, half +a pound of mushrooms, and three or four sprigs of parsley. Add +a teaspoonful of salt, and a pinch of pepper. Put half of this +mixture in a buttered baking-pan, lay the fish upon it, and pour +over six tablespoonfuls of white wine. Spread the remaining seasoning +on top, sprinkle with crumbs, dot with butter, cover with buttered +paper, and bake for thirty minutes. Pour over a little melted butter, +garnish with lemon and parsley, and serve in the dish in which it +is baked. +</p> + +<h3><a name="page_221"><span class="page">Page 221</span></a> +BAKED FILLETS OF MACKEREL</h3> + +<p class="indent"> +Butter an oval baking-dish and spread chopped oysters on the bottom. +Arrange upon it the fillets of four fresh mackerel, skinned and +seasoned with salt and pepper. Sprinkle with chopped onion, parsley, +and mushrooms, cover with one cupful of beef stock thickened with +browned flour, sprinkle with crumbs, dot with butter and bake for +half an hour. Sprinkle with lemon-juice and serve in the same dish. +</p> + +<h3>BAKED FILLETS OF MACKEREL</h3> + +<p class="indent"> +Clean and fillet the fish. Put in a buttered baking-dish, season +with salt, pepper, and minced parsley, squeeze lemon juice over, +pour on a little melted butter, cover with buttered paper, and +bake. Drain, and serve with Maître d'Hôtel Sauce. +</p> + +<h3>BAKED FILLETS OF MACKEREL WITH CREAM</h3> + +<p class="indent"> +Cook the prepared fillets in melted butter and drain. Thicken two +cupfuls of white stock with butter and flour cooked together, add +a wineglassful of white wine, take from the fire, and add the yolks +of two eggs well beaten. Cover the fillets with the sauce, <a +name="page_222"><span class="page">Page 222</span></a> sprinkle +with crumbs and grated cheese, dot with butter, and bake brown. +Sprinkle with lemon-juice and serve in the same dish. +</p> + +<h3>MACKEREL BAKED IN CREAM</h3> + +<p class="indent"> +Skin and bone a large fish. Cut it into four pieces, season it +and fry in butter. Drain it and keep warm. Mix a cupful of white +stock with two tablespoonfuls of Sherry and the yolk of an egg. +Cook until it thickens, and pour over the fish, seasoning with +minced parsley and onion. Sprinkle with crumbs and bake until brown. +</p> + +<h3>BAKED FRESH MACKEREL WITH FINE HERBS</h3> + +<p class="indent"> +Split and clean the fish, remove the head and tail, put into a +buttered dripping-pan, sprinkle with salt and pepper, dot with butter, +and pour over two-thirds of a cupful of milk. Bake for twenty-five +minutes in a hot oven. +</p> + +<h3>BAKED SPANISH MACKEREL WITH FINE HERBS</h3> + +<p class="indent"> +Butter a baking-dish, sprinkle with chopped shallots, parsley and +mushrooms, lay a cleaned mackerel upon it, sprinkle with more chopped +shallots, parsley and mushrooms, season with <a name="page_223"><span +class="page">Page 223</span></a> salt, pepper, grated nutmeg, and +dots of butter. Add two wineglassfuls of white wine and a cupful +of white stock. Cover with a buttered paper and boil, basting +frequently. Thicken the sauce with a tablespoonful of flour cooked +in butter, pour over the fish, sprinkle with crumbs, dot with butter, +and bake brown. Squeeze lemon-juice over the top and serve in the +same dish. +</p> + +<h3>BAKED MACKEREL WITH OYSTER STUFFING</h3> + +<p class="indent"> +Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs, +the chopped yolks of two hard-boiled eggs, a tablespoonful of butter, +and onion-juice, minced parsley, salt, and pepper to season. Bind +with the yolk of a raw egg and fill a cleaned fresh mackerel with +the stuffing. Put the fish on a buttered baking-dish, dredge with +flour and pour around it a cupful each of boiling water and stock. +Bake until done, basting often with melted butter and the drippings. +When done slide on to a hot platter and add to the remaining liquid +sufficient warm water to make the required quantity of sauce. Thicken +with browned flour, seasoned with tomato catsup and Worcestershire, +pour over the fish, and serve. +</p> + +<h3><a name="page_224"><span class="page">Page 224</span></a> +BAKED SALT MACKEREL</h3> + +<p class="indent"> +Soak over night in cold water. In the morning drain, cover with +boiling water, and let stand for five minutes. Drain and put into +a baking-pan. Rub with butter, season with pepper, and pour over +half a cupful of cream or milk. Bake until brown. +</p> + +<h3>BAKED SALT MACKEREL WITH CREAM SAUCE</h3> + +<p class="indent"> +Soak a salt mackerel over night. In the morning drain, rinse, and +put into a baking-pan with a pint of milk. Bake for twenty minutes, +take up the fish, and thicken the milk with a tablespoonful each +of butter and flour cooked together. Season with salt and pepper, +pour over the fish, and serve. +</p> + +<h3>FRIED MACKEREL</h3> + +<p class="indent"> +Fry three slices of salt pork, and add to the fat a teaspoonful +of Worcestershire Sauce. Fry in this fresh mackerel, dredged with +flour. Season with melted butter. The mackerel may be dipped in +beaten egg before it is dipped in flour. +</p> + +<h3>FRIED SALT MACKEREL</h3> + +<p class="indent"> +Soak all day in cold water, changing the <a name="page_225"><span +class="page">Page 225</span></a> water every two hours. In the +morning drain, wipe dry, roll in flour and fry in melted butter. +Serve with melted butter and parsley. +</p> + +<h3>MACKEREL À LA HAVRAISE</h3> + +<p class="indent"> +Clean the fish, take out the backbone and put into a baking-pan. To +each mackerel add four tablespoonfuls of butter, two tablespoonfuls +of chopped shallots, and salt, pepper, and grated nutmeg to season. +Add two cupfuls of white wine, cover and cook slowly for thirty +minutes. Take up the fish, thicken the sauce with a tablespoonful +each of butter and flour cooked together, and boil, for five minutes. +Take from the fire, add the yolks of three eggs beaten with a cupful +of cream, season with lemon-juice and minced parsley, pour over +the fish, and serve. +</p> + +<h3>SPANISH MACKEREL À LA CASTILLANE</h3> + +<p class="indent"> +Open a Spanish mackerel, take out most of the backbone, season +with salt and pepper, and stuff with seasoned crumbs. Put into a +buttered baking-dish with two sliced onions, a bunch of parsley, +half a cupful of Sherry, and two cupfuls of white stock. Cover with +a buttered paper and cook for half an hour in the oven, basting as +needed. Take up the fish, strain the sauce and thicken with butter +and <a name="page_226"><span class="page">Page 226</span></a> flour +cooked together. Season with lemon-juice and anchovy paste, add +a tablespoonful of butter, pour over the fish, and serve. +</p> + +<h3>SPANISH MACKEREL À L'ESPAGNOLE</h3> + +<p class="indent"> +Put a cleaned Spanish mackerel in a buttered pan with one cupful +each of wine and white stock. Season with salt, pepper, and grated +nutmeg, add a bunch of parsley, and a clove of garlic, cover with +buttered paper, and simmer for forty minutes. Take up the fish, +thicken the sauce with browned flour, season with lemon-juice and +melted butter, pour over the fish, and serve. +</p> + +<h3>SPANISH MACKEREL À LA NASSAU</h3> + +<p class="indent"> +Clean and gash a large mackerel. Put in a buttered dish with salt, +pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of +white wine and half a cupful of water. Add two sliced and parboiled +onions, a tablespoonful of minced parsley, and half a cupful of +mushrooms. Add two tablespoonfuls of butter, cover with buttered +paper, and bake for half an hour, basting as needed. Take out the +fish and add enough stock to make the required quantity of sauce. +Thicken with a tablespoonful each of butter and flour cooked together, +pour over the fish, cover with crumbs, <a name="page_227"><span +class="page">Page 227</span></a> dot with butter, and bake brown. +Squeeze lemon-juice over and serve. +</p> + +<h3>SPANISH MACKEREL À LA VÉNITIENNE</h3> + +<p class="indent"> +Put the cleaned mackerel into a baking-pan with salt, pepper, grated +onion, grated nutmeg, minced parsley, a tablespoonful of butter +and half a cupful each of white wine and white stock. Cover with +a buttered paper and cook for forty minutes, basting as needed. +Take out the fish and add two cupfuls of white stock to the sauce. +Bring to the boil, take from the fire, thicken with the yolks of +four eggs and add two tablespoonfuls of butter, two tablespoonfuls +of minced parsley, and the juice of a lemon. Pour over the fish +and serve. +</p> + +<h3>MACKEREL À LA TYROL</h3> + +<p class="indent"> +Wash and dry two fresh fish, and put into a saucepan with salt, +pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls +of cider. Cover and cook for half an hour, then add one cupful +of white stock thickened with flour and butter, the yolk of an +egg, and a tablespoonful of tarragon vinegar. Strain the sauce +over the fish, cover with crumbs, dot with butter, and brown in +the oven. Serve in the same dish. +</p> + +<h3><a name="page_228"><span class="page">Page 228</span></a> +FILLETS OF MACKEREL À LA HORLY</h3> + +<p class="indent"> +Clean and fillet the fish, remove the skin and bones and soak for +an hour in oil and lemon-juice, seasoned with chopped onion, parsley, +salt, pepper, and sweet herbs. Drain, dredge with flour, dip in +beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato +Sauce. +</p> + +<h3>FILLETS OF MACKEREL À L'INDIENNE</h3> + +<p class="indent"> +Fillet two large fresh mackerel, cut in two and remove the skin. +Simmer for fifteen minutes with two tablespoonfuls each of melted +butter and curry powder mixed with two wineglassfuls of white wine. +Season with salt and pepper. Prepare a Cream Sauce and add to it +two tablespoonfuls of butter and the juice of a lemon. Pour over +the fish and serve with a border of plain boiled rice. +</p> + +<h3>MACKEREL À LA BRETONNE</h3> + +<p class="indent"> +Wash and split a large mackerel, wipe dry, dredge with flour, and +fry brown in butter. Sprinkle with salt, pepper, and lemon-juice. +</p> + +<h3>SALT MACKEREL À LA BRETONNE</h3> + +<p class="indent"> +Soak the fish for twelve hours and prepare according to directions +given above. Serve with melted butter. +</p> + +<h3><a name="page_229"><span class="page">Page 229</span></a> +SCOTCH MACKEREL PIE</h3> + +<p class="indent"> +Make a forcemeat of the roe and some parsley, onion, butter, bread +crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the +fish into strips, spread with the filling, and roll. Arrange in a +deep dish, pour in half a cupful of stock, and cover with a layer +of mashed potatoes. Bake for three quarters of an hour and serve. +</p> + +<h3>TOASTED SALT MACKEREL</h3> + +<p class="indent"> +Soak over night in cold water, and hang up for a day or two until +perfectly dry. Put in a dry tin and set into the oven for ten minutes. +</p> + +<h3>MACKEREL EN PAPILLOTES</h3> + +<p class="indent"> +Oil a sheet of paper a little larger than the fish. Lay a slice of +cooked ham on each piece of paper, and spread with chopped onion, +carrot, parsley, and green pepper fried together in butter. Lay +a mackerel on the ham, spread with the fried vegetables, cover +with another slice of ham, and fold the paper over, twisting the +ends. Bake for fifteen minutes in a moderate oven. Serve in the +paper. +</p> + +<h3>POTTED MACKEREL</h3> + +<p class="indent"> +Pound together an ounce of black pepper <a name="page_230"><span +class="page">Page 230</span></a> and six blades of mace. Mix with +two ounces of salt and half an ounce of grated nutmeg. Rub thoroughly +into pieces of fresh mackerel, and fry in oil. Drain, and put the +fish in a stone jar. Fill with vinegar, and put two tablespoonfuls +of oil on top. Cover closely and let stand for two days before +using. +</p> + +<h3>FILLETS OF MACKEREL WITH RAVIGOTE SAUCE</h3> + +<p class="indent"> +Cook the fillets of four fish in a buttered dish with salt, pepper, +grated nutmeg, and half a cupful of white wine. For the sauce chop +fine four shallots and put into a saucepan with two tablespoonfuls +of butter and four tablespoonfuls of tarragon vinegar. Reduce half by +boiling and add a pint of white stock thickened with a tablespoonful +each of butter and flour cooked together. Add two tablespoonfuls +of butter, pour over the fish, and serve. +</p> + +<h3>MACKEREL WITH WHITE WINE SAUCE</h3> + +<p class="indent"> +Cook three fresh mackerel in a cupful of white wine, with butter, +salt, pepper, grated nutmeg, minced onion, and parsley to season. +<a name="page_231"><span class="page">Page 231</span></a> Take +out the fish, and add two cupfuls of white stock to the gravy. +Thicken with two tablespoonfuls each of butter and flour cooked +together, take from the fire, and add the yolks of three eggs well +beaten. Pour the sauce over the fish, sprinkle with crumbs, dot +with butter, and bake brown. Sprinkle with lemon-juice and serve +in a baking-dish. +</p> + +<h3>SPANISH MACKEREL SALAD</h3> + +<p class="indent"> +Drain the oil from a can of pickled Spanish mackerel, and cut the +fish in slices. Boil a bunch of red beets for half an hour in water +to cover, then drain and bake for half an hour in a hot oven. Peel, +slice thin, and cool thoroughly. Mix with the mackerel, add a small +bunch of radishes sliced thin, and half a dozen sliced pickles. +Surround with lettuce leaves and pour over a French dressing. +</p> + +<h3>STUFFED MACKEREL WITH ANCHOVY SAUCE</h3> + +<p class="indent"> +Stuff the prepared fish with seasoned crumbs mixed with chopped +shallots, parsley, and mushrooms. Sew up and bake, basting with +oil. Serve with Cream Sauce, seasoned with anchovy essence. +</p> + +<h3><a name="page_232"><span class="page">Page 232</span></a> +GERMAN PICKLED MACKEREL</h3> + +<p class="indent"> +Skin, bone, and cut into pieces four pounds of fresh mackerel, +and put it in layers into a stone jar, sprinkling each layer with +pepper, salt, bay-leaves, and sweet herbs. Cover with vinegar, +seal firmly, and bake for six hours in a moderate oven. +</p> + +<h2><a name="page_233"><span class="page">Page 233</span></a> +FIVE WAYS TO COOK MULLET</h2> + +<h3>BROILED MULLET</h3> + +<p class="indent"> +Soak the cleaned fish for an hour in salted and acidulated water. +Drain, wipe dry, split, rub with seasoned butter, and broil. +</p> + +<h3>BROILED MULLETS WITH MELTED BUTTER</h3> + +<p class="indent"> +Rub prepared mullets with seasoned flour and broil, basting with +olive-oil as required. Serve with melted butter and minced parsley. +</p> + +<h3>MULLET À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Clean four mullets and soak in olive-oil to cover for thirty minutes, +with a bunch of parsley, a sliced onion, and salt and pepper to +season. Drain, broil, and serve with Maître d'Hôtel +Sauce. +</p> + +<h3>BAKED MULLET</h3> + +<p class="indent"> +Clean the fish and soak for an hour in salted and acidulated water. +Drain, wipe dry, stuff <a name="page_234"><span class="page">Page +234</span></a> with seasoned crumbs, sew up, rub with butter and +put into a baking-pan, adding enough hot water to keep from burning. +Baste as required and serve with any preferred sauce. +</p> + +<h3>FRIED MULLET</h3> + +<p class="indent"> +Cut the cleaned fish in convenient pieces for serving and sauté +in pork fat, or dip in egg and seasoned crumbs and fry in deep fat. +</p> + +<h2><a name="page_235"><span class="page">Page 235</span></a> +FIFTEEN WAYS TO COOK PERCH</h2> + +<h3>FRIED PERCH—I</h3> + +<p class="indent"> +Clean the fish, dip in flour, then in beaten egg, then in crumbs, +and fry in plenty of fat. Drain and garnish with lemon and parsley. +</p> + +<h3>FRIED PERCH—II</h3> + +<p class="indent"> +Dip the cleaned perch in flour and fry brown in salt pork fat. +</p> + +<h3>FRIED PERCH—III</h3> + +<p class="indent"> +Prepare and clean the fish, season with salt and pepper, dip in +egg and corn-meal, and fry in deep fat. +</p> + +<h3>BROILED PERCH</h3> + +<p class="indent"> +Rub the prepared fish with butter, season with salt and pepper, +and broil. Garnish with fried parsley and lemon. +</p> + +<h3>BOILED PERCH</h3> + +<p class="indent"> +Boil the cleaned fish with parsley, a tablespoonful <a +name="page_236"><span class="page">Page 236</span></a> of butter, +and salt and pepper to season. Drain, strain the liquid, thicken +with butter and flour, season to taste, pour over the fish, and +serve. +</p> + +<h3>BOILED PERCH WITH OYSTER SAUCE</h3> + +<p class="indent"> +Prepare and clean the fish and simmer until done in salted and +acidulated water. Drain and serve with Oyster Sauce. +</p> + +<h3>PERCH À L'ALLEMANDE</h3> + +<p class="indent"> +Put two large cleaned perch into a saucepan with two chopped carrots, +a sprig of parsley, a celery root, a sliced onion and a pinch of +salt. Cover with white wine and simmer for twenty minutes. Drain +and keep warm. Take out the onion, parsley and celery root, add +half a cupful of chopped mushrooms, and cook for five minutes. Cook +with a tablespoonful each of butter and flour thickened together, +take from the fire, add a tablespoonful of butter and the juice of +two lemons. Pour over the fish and serve. +</p> + +<h3>STEWED PERCH À LA BATELIÈRE</h3> + +<p class="indent"> +Put four pounds of cleaned perch into a saucepan with salt and +pepper to season, two sliced onions, a bunch of parsley, and Claret +<a name="page_237"><span class="page">Page 237</span></a> and water +in equal parts to cover. Simmer for half an hour, drain, remove +the parsley and thicken the sauce with two tablespoonfuls each of +butter and flour cooked together. Add a tablespoonful of anchovy +essence, the juice of half a lemon, and two tablespoonfuls of butter. +Pour over the fish and serve. +</p> + +<h3>PERCH À LA FRANÇAISE</h3> + +<p class="indent"> +Boil the perch in white wine, and when cooked, skin and arrange +on a serving-dish. Pour over a Cream Sauce to which has been added +chopped cooked carrots and mushrooms and a tablespoonful of minced +parsley. Add also to the sauce a tablespoonful of butter and grated +nutmeg and lemon-juice to season. +</p> + +<h3>PERCH À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Prepare according to directions given for Mullet à la +Maître d'Hôtel. +</p> + +<h3>PERCH À LA NORMANDY</h3> + +<p class="indent"> +Prepare and clean the fish and put into a stewpan with a chopped +onion, a bunch of parsley, a pinch of salt, and enough white wine +to cover. Simmer for fifteen minutes, take up the fish, and strain +the liquid. Add one cupful of oyster liquor and boil the liquid +until <a name="page_238"><span class="page">Page 238</span></a> +reduced half. Take from the fire, add one tablespoonful of butter +and two of flour, cooked together, stir until smooth, return to +the fire, and cook until thick, stirring constantly. Take from +the fire and add slowly the yolks of three eggs well beaten. Bring +to the boil, pour over the fish, and serve. +</p> + +<h3>PERCH À LA SICILY</h3> + +<p class="indent"> +Cook three or four large perch for twenty minutes with a bunch +of parsley in salted and acidulated water. Put into a saucepan +one tablespoonful of malt vinegar, one tablespoonful of tarragon +vinegar, a teaspoonful of minced parsley, a small chopped onion, +a bay-leaf, and four pepper-corns. Boil for ten minutes, strain, +and cool. Cook together four tablespoonfuls of butter and two of +flour. When brown, add a pint of beef stock and cook until thick, +stirring constantly. Take from the fire, add the strained vinegar, +the beaten yolks of six eggs, and two tablespoonfuls of grated +horseradish. Bring to the boil, pour over the fish, and serve. +</p> + +<h3>PERCH À LA STANLEY</h3> + +<p class="indent"> +Clean four large perch, put into a saucepan with a tablespoonful +of butter, a small bunch of parsley, a pint of Rhine wine, a pint +of <a name="page_239"><span class="page">Page 239</span></a> white +stock, and salt and pepper to season. Simmer slowly until done, +drain, and keep warm. Thicken the sauce with two tablespoonfuls +each of butter and flour cooked together, take from the fire, add +the yolks of four eggs beaten with the juice of a lemon and three +tablespoonfuls of butter. Bring to the boil, add a dozen parboiled +oysters, pour over the fish, and serve. +</p> + +<h3>BAKED PERCH</h3> + +<p class="indent"> +Prepare and clean the fish, stuff with seasoned crumbs, and sew +up. Bake with a little white wine and melted butter. +</p> + +<h3>PERCH SALAD</h3> + +<p class="indent"> +Clean and boil the fish, drain, and cool. Serve very cold on lettuce +with Mayonnaise. +</p> + +<h2><a name="page_241"><span class="page">Page 241</span></a> +TEN WAYS TO COOK PICKEREL</h2> + +<h3>BROILED PICKEREL À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Prepare and clean the fish and cut into pieces suitable for serving. +Dip in seasoned oil, broil, and serve with Maître d'Hôtel +Sauce. +</p> + +<h3>FRIED PICKEREL—I</h3> + +<p class="indent"> +Prepare and clean the fish and cut into pieces suitable for serving. +Dip in beaten egg and cracker dust and fry in deep fat. +</p> + +<h3>FRIED PICKEREL—II</h3> + +<p class="indent"> +Prepare and clean the fish and cut into steaks. Dip in corn-meal +and fry in hot fat. Add one cupful of cream to the fat remaining in +the pan and thicken with one tablespoonful each of butter and flour +cooked together. Season with salt and pepper, add a tablespoonful +of minced parsley, pour over the fish and serve. +</p> + +<h3><a name="page_242"><span class="page">Page 242</span></a> +FRIED PICKEREL WITH TOMATO SAUCE</h3> + +<p class="indent"> +Prepare and clean the fish and cut into pieces of a suitable size +for serving. Dip in milk, roll in flour, and fry brown in plenty +of hot lard. Drain and serve with Tomato Sauce. +</p> + +<h3>FRIED PICKEREL À LA CRÈME</h3> + +<p class="indent"> +Clean the fish and cut into pieces suitable for serving. Roll in +flour, and fry diced salt pork crisp. Strain the fat, fry the fish +in it, take up and keep warm. Add a tablespoonful of butter and +a tablespoonful of flour to the fat remaining in the pan. When +cooked, add enough cream to make the required quantity of sauce, +and a pinch of soda. Cook until thick, stirring constantly, add +the salt pork fat and pour over the fish. +</p> + +<h3>BAKED PICKEREL—I</h3> + +<p class="indent"> +Lay the cleaned fish in a baking-pan, spread with butter, season +with salt and pepper, and sprinkle with flour. Bake as usual, basting +with a cupful of hot water to which has been added a tablespoonful +of butter and the juice of half a lemon. Serve with any preferred +sauce. +</p> + +<h3><a name="page_243"><span class="page">Page 243</span></a> +BAKED PICKEREL—II</h3> + +<p class="indent"> +Clean the fish, remove the backbone, and soak for an hour in a +marinade of oil and lemon-juice. Cover the bottom of a baking-dish +with thin slices of salt pork, lay the fish upon the pork, rub the +fish with butter, cover and bake for forty minutes. Serve with +Hollandaise or Tartar Sauce. +</p> + +<h3>BAKED PICKEREL WITH OYSTER SAUCE</h3> + +<p class="indent"> +Lay the fish in a buttered baking-pan, spread with butter, season +with salt and pepper and dredge with flour. Bake in a hot oven, +basting with a cupful of hot water to which a tablespoonful of +butter and the juice of a lemon have been added. Serve with Oyster +Sauce. +</p> + +<h3>BAKED PICKEREL WITH EGG SAUCE</h3> + +<p class="indent"> +Put the prepared fish in a buttered baking-pan, and bake slowly, +basting with melted butter and hot water. Serve with Egg Sauce. +</p> + +<h3>STUFFED PICKEREL</h3> + +<p class="indent"> +Prepare, clean, and split the fish. Remove the backbone and stuff +with crumbs, seasoned with salt, pepper, sweet herbs, and melted +<a name="page_244"><span class="page">Page 244</span></a> butter. +Mix with a beaten egg, stuff the fish, sew up, and bake, basting +with melted butter as required. +</p> + +<h3>PICKEREL À LA BABETTE</h3> + +<p class="indent"> +Butter a kettle and cover the bottom with sliced celery and onion. +Lay the prepared and cleaned fish upon it, add a bunch of parsley +and a tablespoonful of butter. Season with salt and white pepper, +add a dozen peppercorns, a sliced lemon, a dozen pounded almonds, +and cold water to cover. Simmer slowly until done. Take up the +fish, beat the yolks of three eggs with a tablespoonful of cold +water, take out the parsley, thicken the sauce, pour over the fish, +sprinkle with parsley and serve. +</p> + +<h2><a name="page_245"><span class="page">Page 245</span></a> +TWENTY WAYS TO COOK PIKE.</h2> + +<h3>FRIED PIKE—I</h3> + +<p class="indent"> +Prepare and clean the fish, and cut into pieces suitable for serving. +Fry brown in butter, add to the butter a teaspoonful of anchovy +essence, a bit of ginger root, a grating of nutmeg, salt and pepper +to season, and enough Claret to cover. Simmer until tender, add +the juice of an orange and a teaspoonful of butter. Serve with +sauce poured over the fish. +</p> + +<h3>FRIED PIKE—II</h3> + +<p class="indent"> +Clean the fish and cut it into pieces suitable for serving. Dip +in egg and crumbs and fry in oil. +</p> + +<h3>FRIED PIKE À LA HOLLANDAISE</h3> + +<p class="indent"> +Clean the fish and cut it into steaks. Soak for two hours in a +marinade of oil and lemon-juice, seasoning with pepper, salt, minced +<a name="page_246"><span class="page">Page 246</span></a> parsley, +and grated nutmeg. Drain, dip in flour, fry in lard, and serve +with Hollandaise Sauce. +</p> + +<h3>BOILED PIKE WITH MELTED BUTTER</h3> + +<p class="indent"> +Boil the fish with a bunch of parsley in salted and acidulated water +to cover. Serve with melted butter, seasoned with salt, pepper, +grated nutmeg, and lemon-juice. +</p> + +<h3>BOILED PIKE WITH CAPER SAUCE</h3> + +<p class="indent"> +Prepare and clean a fish, put into a fish-kettle, and simmer for +forty minutes in court-bouillon to cover. Serve with Caper Sauce. +</p> + +<h3>BOILED PIKE WITH HORSERADISH SAUCE</h3> + +<p class="indent"> +Boil a large fish in salted and acidulated water with a bunch of +parsley. Cook together two tablespoonfuls each of butter and flour, +add three cupfuls of cream, and cook until thick, stirring constantly. +Season with salt and pepper, add two tablespoonfuls of butter and +three tablespoonfuls of freshly grated horseradish. Pour over the +fish, and serve. +</p> + +<h3>BOILED PIKE WITH EGG SAUCE</h3> + +<p class="indent"> +Put the cleaned fish into a fish-kettle and <a name="page_247"><span +class="page">Page 247</span></a> cover with cold water. Add half a +cupful of vinegar, a teaspoonful each of cloves and pepper-corns, +a bay-leaf, half a lemon sliced, and a tablespoonful of salt. Boil +until the fins pull off easily, take up and skin the fish carefully. +Pour over an Egg Sauce made with a portion of the liquid in which +the fish was cooked. +</p> + +<h3>BOILED PIKE À LA DUBOIS</h3> + +<p class="indent"> +Prepare and clean the fish and cook it in equal parts of white +wine and water, adding minced carrots and celery, sweet herbs and +parsley, half a dozen pepper-corns, and salt to season. Cook together +one tablespoonful each of butter and flour, add two cupfuls of the +liquid and cook until thick, stirring constantly. Add a teaspoonful +of Worcestershire Sauce and two tablespoonfuls of butter. Pour over +the fish and serve. +</p> + +<h3>BAKED PIKE—I</h3> + +<p class="indent"> +Clean a four-pound pike and put into a buttered baking-pan with +enough hot water to keep from burning. Score the upper side deeply, +cover with chopped salt pork, sprinkle with salt and pepper and +dredge with flour. Bake for half an hour, basting as required. +Serve with any preferred sauce. +</p> + +<h3><a name="page_248"><span class="page">Page 248</span></a> +BAKED PIKE—II</h3> + +<p class="indent"> +Put the cleaned fish into a buttered baking-dish with two onions +sliced, two bay-leaves, pepper and salt to season, and one cupful +of sour cream. Rub the fish with butter, sprinkle thickly with +bread crumbs and grated Parmesan cheese, and bake until brown. +Pour the liquid remaining in the pan around the fish and serve. +</p> + +<h3>BAKED PIKE À LA FRANÇAISE</h3> + +<p class="indent"> +Marinate the prepared fish for two hours in oil and lemon-juice, +seasoning with salt, pepper, chopped onion, and minced parsley. +Put into the oven in the marinade, adding one cupful of stock and a +wineglassful of white wine. Bake slowly, basting as required. Take +up the fish, strain the sauce, thicken with a tablespoonful each +of butter and flour cooked together, season with anchovy essence, +add two tablespoonfuls of butter and two tablespoonfuls of capers. +Pour over the fish and serve. +</p> + +<h3>STUFFED AND BAKED PIKE</h3> + +<p class="indent"> +Clean and draw the fish, stuff with seasoned crumbs, sew up and +put into a buttered baking-dish in the form of a circle. Score +the fish <a name="page_249"><span class="page">Page 249</span></a> +deeply, sprinkle with pepper and salt, minced parsley, chopped +onion, and chopped mushrooms. Add a cupful of Sherry and a cupful +of beef stock, cover, and bake, basting frequently with the liquid. +Take up the fish carefully, and add to the liquid enough stock to +make the required quantity of sauce. Thicken with two tablespoonfuls +of flour cooked brown in butter, add two tablespoonfuls of butter, +lemon-juice, red pepper, and anchovy essence to season. Pour over +the fish, and serve. +</p> + +<h3>PIKE BAKED IN SOUR CREAM.</h3> + +<p class="indent"> +Clean a four-pound pike, cut into steaks, and free from skin and +bone. Put into a buttered baking-dish with two small onions chopped +and two bay-leaves. Season with salt and cayenne, add one cupful +of sour cream and bake. Put on a serving-dish, cover with crumbs +and dots of butter and brown in the oven. Add enough stock to the +liquid to make the required quantity of sauce, thicken with butter +and flour, season, add a dash of lemon-juice, pour around the fish, +sprinkle with minced parsley and serve. +</p> + +<h3>PIKE SALAD</h3> + +<p class="indent"> +Flake cold cooked pike with a silver fork, <a name="page_250"><span +class="page">Page 250</span></a> mix with Mayonnaise and chopped +capers, and serve very cold on lettuce leaves. +</p> + +<h3>ROASTED PIKE</h3> + +<p class="indent"> +Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread +with butter, sprinkle with chopped onion, minced parsley, minced +pickle, and pounded anchovies. Sprinkle with salt and pepper, put +in a buttered baking-dish, and bake slowly for an hour, basting +with melted butter as required. Add half a cupful of white wine +and one cupful of white stock to the drippings. Thicken with a +tablespoonful each of butter and flour cooked together, take from +the fire, add two tablespoonfuls of butter and the yolks of three +eggs beaten with the juice of a lemon. Bring to the boil, pour +over the fish and serve. +</p> + +<h3>PIKE À L'ALLEMANDE</h3> + +<p class="indent"> +Prepare according to directions given for Carp à l'Allemande. +</p> + +<h3>CRIMPED PIKE À LA HOLLANDAISE</h3> + +<p class="indent"> +Prepare and clean the fish and cut into steaks. Soak in ice-water +for two hours. Boil until tender in salted and acidulated water +to cover and serve with Hollandaise Sauce. +</p> + +<h3><a name="page_251"><span class="page">Page 251</span></a> +PIKE À LA FRANÇAISE</h3> + +<p class="indent"> +Cut a cleaned and prepared pike into thick steaks, and marinate +for two hours in oil and lemon-juice, seasoned with salt, pepper, +minced onion and parsley, and a pinch of sweet herbs. Drain, dip +in crumbs, and broil. Serve with any preferred sauce. +</p> + +<h3>PIKE À LA NORMANDY</h3> + +<p class="indent"> +Clean and draw a large fish and tie in a circle. Put into a fish-kettle +with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley, +and salt and pepper to season. Add two cupfuls each of white wine +and white stock and enough water to cover. Add a tablespoonful +of butter, cover and simmer for forty minutes. Take up the fish, +strain the sauce and thicken with two tablespoonfuls each of butter +and flour cooked together. Take from the fire, add the yolks of +four eggs beaten with the juice of a lemon, and two tablespoonfuls +of butter. Strain over the fish and serve. +</p> + +<h3>PICKLED PIKE</h3> + +<p class="indent"> +Draw and clean a pike, put into a fish-kettle, cover with Claret, +add three bay-leaves, and simmer until tender. Let cool in the +liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce. +</p> + +<h2><a name="page_253"><span class="page">Page 253</span></a> +TEN WAYS TO COOK POMPANO</h2> + +<h3>BROILED POMPANO—I</h3> + +<p class="indent"> +Clean and split the fish, sprinkle with salt and pepper, rub with +butter, and broil. Squeeze lemon-juice over it and serve. +</p> + +<h3>BROILED POMPANO—II</h3> + +<p class="indent"> +Split the fish, remove the backbone, season with salt and pepper, +and put on a tin sheet. Rub with butter and broil under the gas +flame. +</p> + +<h3>BROILED POMPANO—III</h3> + +<p class="indent"> +Clean and split the fish, rub with oil, sprinkle with salt and pepper, +roll in crumbs, and broil. +</p> + +<h3>BROILED POMPANO À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Clean and split the fish, rub with salt, pepper, and olive-oil, +and broil. Serve with Maître d'Hôtel Sauce. +</p> + +<h3><a name="page_254"><span class="page">Page 254</span></a> +FRIED POMPANO—I</h3> + +<p class="indent"> +Cut the cleaned fish into slices, dredge with flour, and fry brown +in butter. Serve with any preferred sauce. +</p> + +<h3>FRIED POMPANO—II</h3> + +<p class="indent"> +Cut the cleaned fish into strips, season with salt, pepper, and +nutmeg, dip in egg and crumbs and fry in fat to cover. +</p> + +<h3>FILLETS OF POMPANO</h3> + +<p class="indent"> +Cut a prepared and cleaned pompano into strips. Marinate for an +hour in oil and vinegar, seasoned with salt and pepper. Drain, +dip in crumbs, then in egg, then in crumbs, and put in a buttered +paper and bake until done. Serve with Tomato Sauce. +</p> + +<h3>FILLETS OF POMPANO À LA DUCHESSE</h3> + +<p class="indent"> +Cut a cleaned pompano into strips, sprinkle with salt, pepper, and +onion-juice, and put into a small baking-pan. Steam until done, +take up carefully and spread each one with seasoned mashed potato +mixed with well-beaten egg. Bake in the oven until puffed and brown +and serve immediately. +</p> + +<h3><a name="page_255"><span class="page">Page 255</span></a> +FILLETS OF POMPANO AU GRATIN</h3> + +<p class="indent"> +Split the fish in two lengthwise, and remove the bone and skin. +Cut into strips, season with salt, pepper, and butter, roll up, +and tie or fasten with toothpicks or skewers. Simmer slowly until +done in equal parts of white wine and water, adding a little +Maître d'Hôtel Sauce. +</p> + +<h3>POMPANO À LA CARDINAL</h3> + +<p class="indent"> +Butter a baking-dish and lay upon it a large cleaned and split +pompano. Open a can of sweet Spanish peppers, drain, and cover +the fish with them. Sprinkle with chopped onion, minced parsley, +chopped mushrooms, crumbs, and dots of butter. Add one cupful of +stock, and a wineglassful of Port wine. Bake for twenty minutes, +basting as required, take up carefully, and serve with fried sweet +potatoes. +</p> + +<h2><a name="page_257"><span class="page">Page 257</span></a> +THIRTEEN WAYS TO COOK RED SNAPPER</h2> + +<h3>FRIED RED SNAPPER</h3> + +<p class="indent"> +Clean the fish, skin, and remove the backbone. Slice lengthwise in +long thin strips, roll up and fasten with a toothpick or skewer. +Dip in egg, then in cracker dust, and fry in deep fat. Serve with +Tartar Sauce. +</p> + +<h3>BOILED RED SNAPPER—I</h3> + +<p class="indent"> +Clean and draw the fish and boil slowly in salted and acidulated +water to cover. Drain and serve with any preferred sauce. +</p> + +<h3>BOILED RED SNAPPER—II</h3> + +<p class="indent"> +Clean a red snapper, sew it up in mosquito netting, and boil it +in salted and acidulated water. Drain carefully, unwrap, and serve +with Tomato Sauce. +</p> + +<h3>BAKED RED SNAPPER—I</h3> + +<p class="indent"> +Prepare and clean the fish, stuff with <a name="page_258"><span +class="page">Page 258</span></a> seasoned crumbs and chopped oysters. +Put on a buttered tin sheet and lay into a baking-pan. Sprinkle +with salt, pepper, and flour and bake for an hour, basting with +melted butter and hot water as required. Serve with any preferred +sauce. +</p> + +<h3>BAKED RED SNAPPER—II</h3> + +<p class="indent"> +Clean and season the fish, rub with vinegar, and put into a baking-pan. +Dot with butter, sprinkle with parsley, and bake, basting with melted +butter and hot water as required. Serve with Tomato Sauce. +</p> + +<h3>BAKED RED SNAPPER—III</h3> + +<p class="indent"> +Clean the fish, leaving the head on, and stuff with seasoned crumbs, +cover with sliced tomatoes and sliced lemon, and bake, basting +occasionally with melted butter and hot water. +</p> + +<h3>BAKED RED SNAPPER WITH TOMATO SAUCE</h3> + +<p class="indent"> +Season four pounds of prepared and cleaned red snapper with salt +and pepper. Cover with thin slices of bacon, dredge with flour, and +put into a buttered baking-pan with two cupfuls of boiling water. +Bake slowly. While it is baking fry brown two slices of chopped +bacon, <a name="page_259"><span class="page">Page 259</span></a> +add a chopped onion, a pepper pod, a can of tomatoes, and salt and +black pepper to taste. Cook until it thickens, pour over the fish, +and finish baking. Take up carefully. +</p> + +<h3>BAKED RED SNAPPER À LA CRÉOLE</h3> + +<p class="indent"> +Clean, split, and bone a large red snapper, lay it together again, +sprinkle with salt and pepper, and put into a buttered baking-pan. +Fry in butter a chopped onion, half a dozen sliced mushrooms, two +fresh tomatoes, and one green pepper chopped. Add a cupful of stock, +spread over the fish and bake for twenty minutes, basting with melted +butter and hot water as required. Take up carefully, sprinkle with +minced parsley, and serve. +</p> + +<h3>STUFFED RED SNAPPER</h3> + +<p class="indent"> +Make a stuffing of one cupful of chopped oysters, half a cupful +of cracker crumbs, one egg well beaten, a teaspoonful of chopped +onion, a tablespoonful of butter, a tablespoonful of minced parsley, +and salt, pepper, and paprika to season. Add cream or oyster liquor +to make soft, fill the fish, and sew up. Put a layer of salt pork, +sliced tomato, and sliced onion into a baking-pan, lay the fish upon +it, cover with chopped salt pork, sprinkle with salt, pepper, and +flour, add two cupfuls of <a name="page_260"><span class="page">Page +260</span></a> stock and bake for an hour, basting as required. +Take up the fish carefully, rub the tomatoes and liquid through a +purée sieve, thicken with butter and flour cooked together, +pour around the fish, and serve. +</p> + +<h3>STUFFED RED SNAPPER À LA CRÉOLE</h3> + +<p class="indent"> +Cook together a can of tomatoes, six chopped onions, a cupful of +dry bread crumbs, a tablespoonful of Worcestershire Sauce, three +tablespoonfuls of butter, and salt, red and black pepper to season. +Stuff the prepared and cleaned red snapper with the mixture, sew +up, spread with the remaining dressing, dot with butter, and bake +for an hour. Take up carefully. +</p> + +<h3>STEAMED RED SNAPPER</h3> + +<p class="indent"> +Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes +and chopped onion. Steam slowly for an hour or more, turning once. +Serve with Oyster or Tartar Sauce. +</p> + +<h3>RED SNAPPER À LA BABETTE</h3> + +<p class="indent"> +Clean the fish and rub with salt and pepper inside and out. Boil +in salted water to which has been added a small bunch of parsley, +a celery root, two sliced onions, a chopped carrot, and a blade +of mace. When done, <a name="page_261"><span class="page">Page +261</span></a> take up, sprinkle with crumbs, dot with butter, +and brown in the oven. Strain the liquid, thicken with butter and +flour cooked together, pour around the fish, and serve. +</p> + +<h3>RED SNAPPER À LA BEAUFORT</h3> + +<p class="indent"> +Put the prepared and cleaned fish into a fish-kettle with a pint +each of white wine, white stock, and water, adding salt and sweet +herbs to season, and half a cupful of mixed vegetables cut fine. +Simmer for an hour, drain, skin, and put on a serving-dish. Strain +the liquid, thicken with two tablespoonfuls each of butter and +flour cooked together, add a teaspoonful of beef extract, salt +and cayenne pepper to season, take from the fire, add the yolks of +four eggs, beaten with the juice of a lemon and two tablespoonfuls +of butter, pour over the fish, and serve. +</p> + +<h2><a name="page_263"><span class="page">Page 263</span></a> +ONE HUNDRED AND THIRTY WAYS TO COOK SALMON</h2> + +<h3>BROILED SALMON—I</h3> + +<p class="indent"> +Marinate slices of salmon in olive-oil with salt and pepper, minced +parsley, bay-leaves, and mixed herbs to season. Soak in the marinade +for an hour or more and broil, basting with the marinade. Serve +with Caper Sauce. +</p> + +<h3>BROILED SALMON—II</h3> + +<p class="indent"> +Take a young fish weighing from four to six pounds, clean, split, +remove the backbone and broil. Sprinkle with lemon-juice and red +pepper. +</p> + +<h3>BROILED SALMON—III</h3> + +<p class="indent"> +Take three pounds of the tail part of the salmon, let it stand +for six hours in a marinade of oil and lemon-juice, with minced +parsley, two bay-leaves and a sprig of thyme. Drain and broil. +Serve with Maître d'Hôtel Sauce to which a teaspoonful +of chopped chives has been added. +</p> + +<h3><a name="page_264"><span class="page">Page 264</span></a> +SALMON BROILED IN PAPER</h3> + +<p class="indent"> +Season salmon steaks with pepper and salt, wrap in buttered paper, +twisting the ends, broil and serve with Anchovy or Caper Sauce. +</p> + +<h3>BROILED SALMON STEAKS—I</h3> + +<p class="indent"> +Season with pepper and salt, broil carefully on a buttered gridiron, +pour over melted butter, garnish with parsley, and serve. +</p> + +<h3>BROILED SALMON STEAKS—II</h3> + +<p class="indent"> +Sprinkle with pepper and salt, dredge with flour, and broil, basting +with melted butter as required. Spread with melted butter, or with +Maître d'Hôtel Sauce. +</p> + +<h3>BROILED SALMON STEAKS—III</h3> + +<p class="indent"> +Marinate the steaks for an hour in oil and lemon-juice, seasoning +with salt and pepper. Broil carefully and serve with any preferred +sauce. +</p> + +<h3>BROILED SALMON À LA RAVIGOTE</h3> + +<p class="indent"> +Marinate salmon steaks in seasoned oil and lemon-juice, and broil +quickly. Serve with Ravigote Sauce. +</p> + +<h3><a name="page_265"><span class="page">Page 265</span></a> +SALMON CUTLETS IN PAPILLOTES</h3> + +<p class="indent"> +Butter large sheets of white paper, sprinkle with crumbs, and fold +tightly over small cutlets of salmon. Broil carefully over a slow +fire and serve in the papers. +</p> + +<h3>SALMON CUTLETS WITH CAPER SAUCE</h3> + +<p class="indent"> +Marinate for two hours slices of salmon in oil with minced parsley +and onion. Dip large pieces of paper in oil and wrap carefully +around each slice, fastening firmly. Broil carefully and serve with +a Cream Sauce to which capers have been added. +</p> + +<h3>SALMON STEAKS WITH PARSLEY SAUCE</h3> + +<p class="indent"> +Season salmon steaks, dip in melted butter, then in corn-meal, +and broil. Cook together two tablespoonfuls each of butter and +flour, add two cupfuls of cold water, and cook until thick, stirring +constantly. Take from the fire, season with salt and pepper, add +the juice of half a lemon and a tablespoonful of minced parsley, +and pour over the fish. +</p> + +<h3>BOILED SALMON—I</h3> + +<p class="indent"> +Wash and wipe a small salmon, wrap in a cloth, tie securely and put +into the fish-kettle. <a name="page_266"><span class="page">Page +266</span></a> Cover with cold water, add a handful of salt, and +boil slowly until done. Cook together one tablespoonful each of +butter and of flour, add two cupfuls of boiling cream and a +tablespoonful of the water in which the fish is cooked. Cook until +thick, stirring constantly, season with salt and minced parsley, +pour over the fish, and serve. +</p> + +<h3>BOILED SALMON—II</h3> + +<p class="indent"> +Chop together a carrot, an onion and a stalk of celery. Fry in +butter, add half a cupful of vinegar, four cloves, four pepper-corns, +a bay-leaf, a sprig of parsley, and six cupfuls of boiling water. +Boil for an hour, strain, cool, and boil the salmon in it. Serve +with any preferred sauce. +</p> + +<h3>BOILED SALMON WITH EGG SAUCE</h3> + +<p class="indent"> +Tie a large chunk of salmon in mosquito netting and simmer until +done in salted and acidulated water. Drain, skin, and, if possible, +remove the bone. Serve with Drawn-Butter Sauce to which chopped +hard-boiled eggs have been added. +</p> + +<h3>BOILED SALMON WITH GREEN SAUCE</h3> + +<p class="indent"> +Boil a small salmon in salted and acidulated water. Take up carefully +and reduce the <a name="page_267"><span class="page">Page 267</span></a> +liquid by rapid boiling to two cupfuls. Cook together two tablespoonfuls +each of butter and flour, add the reduced liquid, and cook until thick, +stirring constantly. Take from the fire, add two tablespoonfuls of +chopped capers, one tablespoonful of chopped parsley, the juice +of a lemon, and one tablespoonful of butter. Pour over the fish +and serve. +</p> + +<h3>BOILED SALMON STEAKS—I</h3> + +<p class="indent"> +Wrap each steak separately in mosquito netting. Put into boiling +water to which has been added a slice of onion, a bay-leaf, a blade +of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful +of salt. Simmer for twenty minutes, remove carefully, drain, and +serve with any preferred sauce. +</p> + +<h3>BOILED SALMON STEAKS—II</h3> + +<p class="indent"> +Boil the steaks slowly in salted and acidulated water to cover +or in court-bouillon seasoned with wine. Serve with Hollandaise +Sauce. +</p> + +<h3>BOILED SALMON STEAKS—III</h3> + +<p class="indent"> +Cook the steaks in water to cover and add a celery root, a small +bunch of parsley, salt and pepper to season, and a tablespoonful of +vinegar. Strain the liquid, thicken with a <a name="page_268"><span +class="page">Page 268</span></a> tablespoonful each of butter and +flour cooked together, pour over the fish, and serve. +</p> + +<h3>BOILED SALMON À LA PIQUANT</h3> + +<p class="indent"> +Boil slices of salmon in court-bouillon seasoned with wine. Drain, +garnish with parsley, and serve with Piquant Sauce. +</p> + +<h3>BOILED SALMON À LA WALDORF</h3> + +<p class="indent"> +Boil a large piece of salmon in salted and acidulated water, seasoned +with herbs and spice. Drain and keep warm. Add two cupfuls of the +liquid in which the fish was cooked, one wineglassful of white +wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, +then add in small bits a tablespoonful of butter. Serve the sauce +separately. +</p> + +<h3>SALMON WITH OYSTER SAUCE</h3> + +<p class="indent"> +Boil two pounds of fresh salmon in salted and acidulated water +to cover, with a chopped onion, two cloves, eight pepper-corns, +and a small bunch of parsley. Drain, and serve with Oyster Sauce. +</p> + +<h3>SALMON CUTLETS WITH OYSTER SAUCE</h3> + +<p class="indent"> +Boil large slices of salmon in salted water <a name="page_269"><span +class="page">Page 269</span></a> until done. Fry a small onion, +chopped, in oil, add four dozen oysters, cut small, two tablespoonfuls +of flour, the liquor drained from the oysters, two teaspoonfuls +of sugar, and pepper, salt, and anchovy essence to season. When +thick, take from the fire, add the beaten yolks of four eggs, and +reheat but do not boil. Pour the sauce into a platter, and cool. +Lay the slices of salmon on the sauce, brush with egg, sprinkle +with crumbs and brown in the oven. +</p> + +<h3>SALMON À LA SUPRÊME</h3> + +<p class="indent"> +Boil a salmon in court-bouillon with wine, drain, cool, skin, and +serve with Tartar Sauce. +</p> + +<h3>MAYONNAISE OF SALMON</h3> + +<p class="indent"> +Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve +with Mayonnaise. +</p> + +<h3>SALMON PUDDING</h3> + +<p class="indent"> +Flake the fish, add half the quantity of bread crumbs, a tablespoonful +of melted butter, a teaspoonful of onion juice, and pepper and salt +to season. Beat two eggs light with two tablespoonfuls of cream, +mix with the fish, put into a buttered mould and boil for an hour +and a half. Serve with a <a name="page_270"><span class="page">Page +270</span></a> Cream Sauce seasoned with lemon-juice and anchovy +paste. +</p> + +<h3>BAKED SALMON—I</h3> + +<p class="indent"> +Put four salmon steaks into a buttered saucepan with two cupfuls +each of white wine and white stock. Season with salt, pepper, grated +nutmeg, minced parsley, and a pinch of allspice. Add a heaping +teaspoonful of butter and flour cooked together. Take from the +fire, add the yolks of four eggs well beaten and a little minced +parsley. Arrange a mound of seasoned mashed potatoes in a deep +platter. Take the skin from the steaks and arrange them around +it. Pour the sauce over, sprinkle with crumbs, dot with butter, +and brown in the oven. +</p> + +<h3>BAKED SALMON—II</h3> + +<p class="indent"> +Wash and wipe a small fish. Rub with pepper and salt and sprinkle +with paprika and powdered mace. Bake carefully, basting with melted +butter and its own dripping. Take up the fish carefully and add +to the gravy enough stock or water to make the required quantity +of sauce. Thicken with butter and flour cooked together, season +with tomato catsup and lemon-juice. Pour around the fish and serve. +</p> + +<h3><a name="page_271"><span class="page">Page 271</span></a> +BAKED SALMON—III</h3> + +<p class="indent"> +Rub a small cleaned salmon with olive-oil, sprinkle with salt and +pepper, put into a buttered baking-pan, and add one cupful of boiling +water and two tablespoonfuls of butter. Baste every ten minutes +until done. Take up the fish and keep it warm. Thicken the gravy +with a teaspoonful or more of cornstarch mixed with a little cold +water. Season with grated onion, lemon-juice, and tomato catsup. +</p> + +<h3>BAKED SALMON WITH CREAM SAUCE</h3> + +<p class="indent"> +Wrap a large middle cut of salmon in buttered paper and fasten +firmly. Bake in a buttered baking-pan, basting with butter melted +in hot water. Take from the oven at the end of an hour, remove +the paper carefully, and keep warm. Bring to the boil one cupful +of cream and add one tablespoonful of corn-starch rubbed smooth +with a little cold cream. Add one tablespoonful each of butter +and minced parsley, and pepper and salt to season. Pour the sauce +over the fish or serve separately. +</p> + +<h3>SALMON BAKED IN PAPER</h3> + +<p class="indent"> +Season a large piece of salmon with salt, <a name="page_272"><span +class="page">Page 272</span></a> pepper, and lemon-juice, wrap in +a large piece of buttered paper and pin firmly. Put into a buttered +baking-pan, cover and bake for an hour, basting frequently with +hot water and melted butter. Take off the paper and serve with +any preferred sauce. +</p> + +<h3>BAKED SALMON STEAKS</h3> + +<p class="indent"> +Put the steaks in a buttered baking-dish. Lay bits of butter upon +them, seasoning with salt, pepper, minced parsley, and grated onion. +Bake carefully, basting as required, and serve with Caper or Tomato +Sauce. +</p> + +<h3>BAKED SALMON CUTLETS</h3> + +<p class="indent"> +Put salmon steaks into a buttered baking-pan with half a cupful +of hot water and half a cupful of white wine. Sprinkle with salt, +paprika, and grated nutmeg. Cover with raw oysters and crumbs fried +in butter. Bake for twenty minutes. Take up the fish carefully. +Cook together one tablespoonful each of butter and flour, add the +liquor from the pan and a teaspoonful of anchovy paste. Cook until +thick, stirring constantly, pour around the fish, and serve. +</p> + +<h3>SALMON À LA WINDSOR</h3> + +<p class="indent"> +Season salmon steaks with salt and pepper, <a name="page_273"><span +class="page">Page 273</span></a> dip in egg and crumbs, put into +a buttered baking-pan, and bake quickly. Serve with any preferred +sauce. +</p> + +<h3>STUFFED SALMON</h3> + +<p class="indent"> +Clean, bone, and parboil a small salmon. Rub the inside with salt, +pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley, +and seasoned crumbs. Fold together, put into a buttered baking-dish, +and bake for half an hour, basting with its own dripping. +</p> + +<h3>SALMON STEAKS À LA FLAMANDE</h3> + +<p class="indent"> +Sprinkle a buttered dripping-pan with chopped onion, and season +with pepper and salt. Lay salmon steaks on top, brush with the yolk +of a beaten egg, cover with a layer of chopped onion and parsley, +season with salt, red pepper, lemon-juice, and dots of butter, and +bake for half an hour. +</p> + +<h3>SALMON EN PAPILLOTES</h3> + + +<p class="indent"> +Use six small salmon steaks. Season with salt and pepper. Butter +sheets of white paper a little larger than the steaks and lay on +each one a thin slice of lean boiled ham. Cook together in butter +a chopped onion, a handful of chopped mushrooms, a minced bean of +<a name="page_274"><span class="page">Page 274</span></a> garlic, +and a tablespoonful of minced parsley. Spread a thin layer on the ham, +lay a slice of salmon upon it, spread with the cooked vegetables, +cover with another slice of ham, put another piece of oiled paper +over, and fold carefully at the edges. Bake in a moderate oven +for fifteen or twenty minutes, and serve in the papers. +</p> + +<h3>FILLETS OF SALMON EN PAPILLOTES</h3> + +<p class="indent"> +Cut salmon steaks into fillets, dip into melted butter and lemon-juice, +fold in buttered paper, and bake for half an hour in a slow oven. +Serve in the papers and pass Hollandaise Sauce. +</p> + +<h3>SALMON CUTLETS EN PAPILLOTES</h3> + +<p class="indent"> +Cut slices of salmon into cutlets. Beat together three tablespoonfuls +of olive-oil, the yolk of an egg, a teaspoonful of minced onion and +a tablespoonful of chopped parsley. Sprinkle the fish with salt +and pepper, spread the mixture over, fold each piece in buttered +paper, fastening securely, and bake for half an hour. Serve in the +papers. +</p> + +<h3>FRIED SALMON—I</h3> + +<p class="indent"> +Cut slices of salmon into small pieces and put into a saucepan with +pepper, salt, minced <a name="page_275"><span class="page">Page +275</span></a> parsley, and lemon-juice to season. Add sufficient +butter and fry carefully. Serve with Ravigote or any preferred +sauce. +</p> + +<h3>FRIED SALMON—II</h3> + +<p class="indent"> +Wrap slices of salmon in oiled paper, fastening firmly, and fry +in deep fat. Drain carefully and serve in the paper. +</p> + +<h3>FRIED SALMON—III</h3> + +<p class="indent"> +Sprinkle salmon steaks with salt and flour, brush with the beaten +yolk of an egg and fry in hot olive-oil. Drain, garnish with fried +parsley, and serve. +</p> + +<h3>FRIED SALMON STEAKS</h3> + +<p class="indent"> +Dredge the steaks with seasoned flour or dip into egg and seasoned +crumbs and fry. +</p> + +<h3>FRIED SALMON CUTLETS—I</h3> + +<p class="indent"> +Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs, +fry in deep fat, and serve with Tartar or Hollandaise Sauce. +</p> + +<h3>FRIED SALMON CUTLETS—II</h3> + +<p class="indent"> +Prepare very thick Cream Sauce and mix with it cold cooked salmon +cut fine. Season with red pepper, salt, and lemon-juice and let +<a name="page_276"><span class="page">Page 276</span></a> cool. +Shape into cutlets, dip into beaten egg, then in crumbs, and fry +in deep fat. +</p> + +<h3>FRIED SALMON CUTLETS—III</h3> + +<p class="indent"> +Rub cold boiled salmon smooth with one-third the quantity of mashed +potatoes. Season with salt, pepper, and pounded mace. Shape into +cutlets, dip in egg and crumbs and fry in deep fat. Serve with +any preferred sauce. +</p> + +<h3>SALMON CUTLETS À L'ANGLAISE</h3> + +<p class="indent"> +Cut slices of salmon in the shape of cutlets, season with salt +and pepper and fry in butter. Drain and serve with Ravigote Sauce. +</p> + +<h3>SALMON À LA LYONS</h3> + +<p class="indent"> +Fry slices of salmon in butter with pepper and salt to season. Serve +with a Hollandaise Sauce to which cooked oysters, cooked shrimps, +and minced parsley have been added. +</p> + +<h3>SALMON CUTLETS WITH MILANAISE SAUCE</h3> + +<p class="indent"> +Cut slices of salmon into small pieces, dip into white wine and +wrap in buttered paper, fastening securely. Fry carefully in butter, +<a name="page_277"><span class="page">Page 277</span></a> remove +the papers, garnish with parsley, and serve with Milanaise Sauce. +</p> + +<h3>FILLETS OF SALMON À L'ORLY</h3> + +<p class="indent"> +Cut fresh salmon into small pieces, remove the skin, and marinate +for an hour in lemon-juice seasoned with salt and pepper. Drain, +dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce. +</p> + +<h3>SALMON À L'ALLEMANDE</h3> + +<p class="indent"> +Put a large middle cut of salmon into a saucepan, with a sliced +carrot, a large onion, a bunch of parsley, salt and pepper to season, +half a cupful of butter, two cupfuls of Claret, and enough stock +to cover. Cover with buttered paper and cook slowly for an hour. +Take up the fish carefully and keep warm. Strain the liquid, skim +the fat, and thicken with butter and flour cooked together until +brown. Add a tablespoonful of butter, seasoned with lemon-juice +and anchovy essence, pour over the fish, and serve. +</p> + +<h3>SALMON À L'ADMIRAL</h3> + +<p class="indent"> +Fry in butter two chopped onions, two parsley roots, a bunch of +chopped parsley with a sprig of thyme, a broken bay-leaf, a <a +name="page_278"><span class="page">Page 278</span></a> clove, and +three small chopped carrots. Add one cupful of white wine, put +a small cleaned salmon into a buttered baking-dish, spread the +vegetables over, cover, and cook until tender, basting with the +drippings or with hot water if needed. Take out the fish, strain the +liquid, add to it a cupful of cream and thicken with a tablespoonful +each of butter and flour cooked together. Pour it around the fish +and garnish with lemon and parsley. +</p> + +<h3>SALMON À LA BORDEAUX</h3> + +<p class="indent"> +Clean a small salmon, stuff with seasoned crumbs and oysters, and +put into a fish-kettle with two tablespoonfuls of butter, two onions +sliced, a bunch of parsley, and salt, pepper, and grated nutmeg +to season. Add two cupfuls each of stock, water, and white wine. +Cover the fish with buttered paper and simmer for an hour. Drain +the fish and keep warm. Prepare a sauce according to directions +given in the recipe for Salmon à la Genoise, using the liquid +strained from the fish. +</p> + +<h3>SALMON À LA CANDACE</h3> + +<p class="indent"> +Put a large cut of salmon on the drainer in a fish-kettle and cover +it with a small slice of raw ham. Add two cupfuls of Rhine wine, a +quart of stock, and a bunch of parsley. <a name="page_279"><span +class="page">Page 279</span></a> Cover with buttered paper, simmer +for an hour, drain, and remove the skin. Strain the liquid, thicken +with flour cooked brown in butter, add a tablespoonful of butter, +cayenne, and lemon-juice to season. Bring to the boil, pour over +the fish, and serve. +</p> + +<h3>SALMON À LA CHAMBORD</h3> + +<p class="indent"> +Put a large middle cut of salmon into a saucepan with sliced carrots +and onions, a bunch of parsley, two tablespoonfuls of butter and +two cupfuls each of white wine and white stock. Season with salt +and pepper-corns, cover, and simmer slowly for an hour. Take up +the fish carefully and keep warm. Strain the liquid and thicken +with flour cooked brown in butter. Add half a cupful of stewed +and strained tomatoes, the juice of a lemon, two tablespoonfuls +of butter, and a teaspoonful of anchovy essence. Pour over the +fish and serve. +</p> + +<h3>SALMON À L'ESPAGNOLE</h3> + +<p class="indent"> +Cut fresh salmon in small pieces suitable for serving, and fry +in butter. Drain and keep warm. Add two tablespoonfuls of flour +to the butter, in which the fish is cooked, and brown. Add two +cupfuls of stock and cook until thick, stirring constantly. Take +from <a name="page_280"><span class="page">Page 280</span></a> +the fire, add a tablespoonful of butter, a teaspoonful of minced +parsley, and the juice of a lemon. Pour over the fish and serve. +</p> + +<h3>SALMON À LA GENOISE</h3> + +<p class="indent"> +Boil a small fresh salmon in salted and acidulated water to cover, +drain, and skin. Arrange on a serving-dish and keep warm. Chop +fine a small slice of ham, a slice of carrot, a small stalk of +celery, an onion, a parsley root, and three or four shallots. Add +a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry +in butter, add two tablespoonfuls of flour and cook until brown. +Add two cupfuls of Claret and cook until thick, stirring constantly. +Add half a cupful of beef stock, bring to the boil, and strain +through a sieve. Reheat, add a tablespoonful of butter, and minced +parsley, lemon-juice, grated nutmeg, and anchovy essence to season. +Pour around the fish and serve. +</p> + +<h3>SALMON À L'ITALIENNE</h3> + +<p class="indent"> +Flake cold salmon fine with a silver fork and mix with an equal +quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce, +add a few capers and serve very hot. +</p> + +<h3><a name="page_281"><span class="page">Page 281</span></a> +SALMON STEAKS À LA MARINIÈRE</h3> + +<p class="indent"> +Marinate salmon steaks in seasoned oil, drain, and broil. Cover +with small boiled onions and cooked oysters. Pour over a sauce made +according to directions given in the recipe for Salmon à +la Genoise, and serve. +</p> + +<h3>SALMON À LA MARSEILLES</h3> + +<p class="indent"> +Boil a small salmon in salted and acidulated water. Skin and put +on a serving-dish. Spread over it some very thick Cream Sauce, +sprinkle with crumbs, brush with beaten egg, cover with crumbs +again, sprinkle with salt, pepper, and grated nutmeg, and brown +in the oven. Serve with a sauce made of equal parts of white wine +and stock, thickened with butter and flour cooked together. +</p> + +<h3>SALMON À LA MARYLAND</h3> + +<p class="indent"> +Prepare and clean a small salmon and simmer in salted water until +done. Prepare a Drawn-Butter Sauce and add to it half a cupful +of butter. When the butter is melted, take from the fire and add +quickly two eggs beaten with the juice of half a lemon. Pour the +sauce over the fish and serve. +</p> + +<h3><a name="page_282"><span class="page">Page 282</span></a> +SALMON À LA NAPLES</h3> + +<p class="indent"> +Fry salmon steaks in butter, seasoning with salt, pepper, and grated +nutmeg. When half cooked, add half a cupful of white wine to the +butter, cover, and simmer slowly until done. Cover the salmon with +cooked oysters, pour the liquid remaining in the pan over the fish, +and serve. +</p> + +<h3>SALMON À LA PROVENCE</h3> + +<p class="indent"> +Season four salmon steaks and cook with a tablespoonful of butter +and the juice of a lemon. Add a dozen oysters, half a dozen small +shrimps, and one cupful of white stock thickened with flour and butter +cooked together. Simmer until the oysters are cooked, take from the +fire, add the yolk of an egg beaten smooth with a tablespoonful +of Sherry, and serve with triangles of fried bread. +</p> + +<h3>SALMON À LA PROVENÇALE</h3> + +<p class="indent"> +Put a large cut of salmon into a saucepan and cover with salted +and acidulated water. Add a sliced onion, a carrot, a bunch of +parsley, and salt, pepper, sweet herbs, and a pinch of allspice +to season. Cover the fish with buttered paper and cook slowly for +an hour. <a name="page_283"><span class="page">Page 283</span></a> +Chop together a small onion, a clove of garlic, and a few sprigs +of parsley. Fry in olive-oil, add two tablespoonfuls of flour, +and cook until the flour is brown. Add two cupfuls of brown stock +and one cupful of stewed and strained tomato. Cook until thick, +stirring constantly, seasoning with red and white pepper and +lemon-juice. Remove the skin from the fish, pour the hot sauce over +it, and serve. +</p> + +<h3>FILLETS OF SALMON À LA VÉNITIENNE</h3> + +<p class="indent"> +Put salmon steaks into a buttered baking-pan with fine match-like +strips of larding pork laid on each side. Season with salt, pepper, +and lemon-juice, add one cupful of white wine and cover with a +sheet of buttered paper, having a small hole in the centre. Bake +for forty minutes, basting often. Cook together one tablespoonful +each of butter and flour, add one cupful of stock, and cook until +thick, stirring constantly. Add a tablespoonful each of butter +and lemon-juice and a teaspoonful of minced parsley. Pour around +the fish and serve. +</p> + +<h3>SALMON À LA WALDORF</h3> + +<p class="indent"> +Marinate salmon steaks for an hour in <a name="page_284"><span +class="page">Page 284</span></a> lemon-juice. Cover with stock, +add pepper, salt and minced parsley to season, and simmer slowly +until done. Drain, thicken the sauce, add a tablespoonful of butter, +and serve separately. +</p> + +<h3>SALMON MOUSSE</h3> + +<p class="indent"> +Rub half a pound of raw salmon to a smooth paste with water, adding +gradually a dozen chopped raw oysters, half a cupful of Tomato +Sauce and the yolks of three eggs. When smooth, fold in the stiffly +beaten whites, season with salt and pepper, and press through a +purée sieve into small buttered moulds. Put into a baking-pan, +surround with hot water, and bake for fifteen or twenty minutes +in a moderate oven. Unmould and serve with any preferred sauce. +</p> + +<h3>SALMON MOUSSE À LA MARTINOT</h3> + +<p class="indent"> +Pound to a pulp with a little water, half a pound of raw salmon, +and add the well-beaten whites of two eggs. Cook together one +tablespoonful each of butter and flour, add a cupful of milk, and +cook until thick, stirring constantly. Season with salt, red and +white pepper, grated onion, and mushroom essence. Take from the +fire, and add the yolks of three eggs beaten smooth with two +tablespoonfuls <a name="page_285"><span class="page">Page 285</span></a> +of cream. Cool the sauce, and when cold mix it with the fish. Fold +in carefully one cupful of whipped cream and fill a buttered mould +with the fish. Put the mould in a pan of hot water and bake in a +moderate oven for half an hour. +</p> + +<p class="indent"> +For the sauce, cook together for ten minutes a tablespoonful each +of butter and flour, a teaspoonful each of chopped onion, salt, +and sugar, and half a can of tomatoes. Rub through a sieve, and +add the yolks of four eggs beaten smooth with a tablespoonful of +cream and a grating of nutmeg. Take from the fire and add two +tablespoonfuls of butter in small bits. Return to the fire, and +add a little lemon-juice or tarragon vinegar. Strain, and add a +little whipped cream. +</p> + +<h3>SALMON STEAKS WITH CLARET SAUCE</h3> + +<p class="indent"> +Put four steaks into a buttered saucepan with salt, pepper, and +grated nutmeg to season, add a bunch of parsley, a teaspoonful +of mixed sweet herbs, a chopped onion, and two cupfuls of Claret. +Cover with a buttered paper, simmer until done, and drain. Strain +the sauce, thicken with flour cooked brown in butter, skim, add +two tablespoonfuls of butter and the juice of a lemon; pour over +the fish and serve. +</p> + +<h3><a name="page_286"><span class="page">Page 286</span></a> +SALMON MAYONNAISE WITH CUCUMBERS</h3> + +<p class="indent"> +Steam salmon steaks until tender, remove the skin, and cool. Cover +with thinly sliced cucumbers, mask with Mayonnaise, and serve with +a border of lettuce leaves and sliced hard-boiled eggs. +</p> + +<h3>CREAMED SALMON ON TOAST</h3> + +<p class="indent"> +Reheat a cupful of cold flaked salmon, either fresh or canned, in +Cream Sauce. Take from the fire, add one egg beaten smooth with +half a cupful of cream, pour over buttered toast, and serve. +</p> + +<h3>CURRIED SALMON</h3> + +<p class="indent"> +Chop a Spanish onion, fry it in butter, and add a tablespoonful +of curry powder mixed with a teaspoonful of flour. Add two cupfuls +of stock and cook until thick, stirring constantly. Add cold cooked +salmon, cut into small pieces, and reheat. Serve in a border of +boiled rice. +</p> + +<h3>CHARTREUSE OF SALMON</h3> + +<p class="indent"> +Wash a cupful of rice in several waters, drain and parboil for five +minutes in salted water at a galloping boil. Drain in a colander, +return <a name="page_287"><span class="page">Page 287</span></a> +to the saucepan, add a pinch of salt and three cupfuls of milk +or stock. Steam until tender, then add three tablespoonfuls of +butter melted and mixed with one tablespoonful of curry powder +and two tablespoonfuls of lemon-juice. Mix thoroughly and line +a two-quart buttered mould with the rice. Fill the center with +flaked cooked salmon, seasoned with salt, pepper and lemon-juice, +cover with rice, steam for half an hour and serve with Egg Sauce. +</p> + +<h3>FRICASSEE OF SALMON</h3> + +<p class="indent"> +Cut two pounds of salmon steaks into strips. Put into a saucepan +with half a cupful of water, salt and pepper to season, a clove, +a blade of mace, a tablespoonful of sugar, a chopped onion, and a +heaping teaspoonful of mustard mixed with half a cupful of vinegar. +Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful +of minced parsley, and a wineglassful of Sherry. Simmer for forty-five +minutes and serve either hot or cold. +</p> + +<h3>SALMON WITH EGGS</h3> + +<p class="indent"> +Steam salmon steaks until tender, cool, and lay upon a platter covered +with lettuce leaves. Season with salt, pepper, and lemon-juice and +surround with slices of hard-boiled eggs. Mix together a tablespoonful +of melted butter, <a name="page_288"><span class="page">Page +288</span></a> a teaspoonful of made mustard, and salt and pepper +to season. Spread over the egg slices and serve. +</p> + +<h3>JELLIED SALMON—I</h3> + +<p class="indent"> +Simmer salmon steaks in court-bouillon until done. Drain and arrange +on a platter. Spread with Mayonnaise, tinted green with spinach +juice to which a little dissolved gelatine has been added. Serve +cold. +</p> + +<h3>JELLIED SALMON—II</h3> + +<p class="indent"> +Mix two cupfuls of cold boiled salmon with one tablespoonful of +lemon-juice, one teaspoonful of minced parsley, two drops of tabasco +sauce and one tablespoonful of granulated gelatine dissolved in +cold water. Add it to half a cupful of cooked salad dressing. Wet +in cold water one large mould or several small ones, fill with the +salmon and put on ice until thoroughly chilled. Serve with sliced +cucumbers and Tartar Sauce. +</p> + +<h3>SALMON PIE</h3> + +<p class="indent"> +Butter a baking-dish and line the sides with a rich biscuit crust. +Fill the pan with fresh or canned salmon, seasoned with salt and +pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion +juice. Spread over <a name="page_289"><span class="page">Page +289</span></a> the salmon a cupful of boiled lobster which has +been seasoned with melted butter and Worcestershire Sauce. Cover +with biscuit crust, slit diagonally down the centre, and bake for +an hour in a moderate oven. +</p> + +<h3>COLD SALMON PATTIES</h3> + +<p class="indent"> +Season chopped salmon highly with salt and pepper, grated nutmeg +and melted butter. Add the beaten yolk of an egg to bind. Line +patty-tins with puff paste or rich pastry, fill with the salmon +mixture, cover with the paste, and bake. +</p> + +<h3>PICKLED SALMON—I</h3> + +<p class="indent"> +Boil large fresh pieces of salmon in salted and acidulated water +to cover. Bring to the boil one quart of vinegar, six blades of +mace, half a dozen white peppers, half a dozen cloves, a teaspoonful +of made mustard, two tablespoonfuls of sugar, and a cupful of water +in which the fish was boiled. Let the fish cool in the water, then +put it in an earthen jar, pour the boiling liquid over, and let +stand for a day or two before using. +</p> + +<h3>PICKLED SALMON—II</h3> + +<p class="indent"> +Cut the fish into large pieces and cook until done in salted and +acidulated water. Drain, <a name="page_290"><span class="page">Page +290</span></a> cool, and skin. Put into a preserving-kettle two +quarts of vinegar, one cupful of boiling water, four blades of mace, +two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls +of mustard seed, an onion sliced, a dozen pepper-corns, one small +red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring +to the boil, put in the fish, boil up once and cool. Let stand +for two or three days before using. +</p> + +<h3>PICKLED SALMON—III</h3> + +<p class="indent"> +Boil large pieces of salmon in salted and acidulated water, drain, +and cool. Add one quart of the water in which the fish was cooked, +two quarts of vinegar, a tablespoonful of pepper-corns, grated +nutmeg and a dozen blades of mace. Boil for half an hour and cool. +Pour over the salmon, add a tablespoonful of olive-oil, cover, +and keep in a cool place for two or three days before using. +</p> + +<h3>SPICED SALMON</h3> + +<p class="indent"> +Mix half a cupful of vinegar, the juice of half a lemon, two cloves, +a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and +a pinch of black pepper. Bring to the boil and pour over salmon +steaks which have <a name="page_291"><span class="page">Page +291</span></a> been boiled, drained, and cooled. Let stand for two +or three hours before serving. +</p> + +<h3>SALMON SOUFFLÉ</h3> + +<p class="indent"> +Cook together one tablespoonful each of butter and flour, add one +cupful of milk, and cook until thick, stirring constantly. Add half +a cupful of stale bread crumbs, a teaspoonful of grated onion, +a tablespoonful of Worcestershire Sauce, a teaspoonful of minced +parsley, and the yolks of three eggs, well-beaten. Add one cupful +of flaked salmon, mix thoroughly, and fold in the salmon, and bake +in a pan of hot water in a moderate oven for forty-five minutes. +Serve with any preferred sauce. +</p> + +<h3>SALMON ON TOAST</h3> + +<p class="indent"> +Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter +Sauce, seasoning with salt and red pepper. Take from the fire and +add one egg beaten light with three tablespoonfuls of cream. Pour +over slices of fried bread, sprinkle with minced parsley, and serve. +</p> + +<h3>SALMON TIMBALES</h3> + +<p class="indent"> +Flake a pound of cooked salmon and rub to a paste. Season with +salt, pepper, and <a name="page_292"><span class="page">Page +292</span></a> grated onion, add a tablespoonful of chopped almonds +and the unbeaten whites of three eggs. Mix thoroughly and stir in +one cupful of cream whipped solid. Put into small buttered moulds, +set into boiling water, and bake for twenty minutes. Turn out and +serve with Hollandaise Sauce. +</p> + +<h3>SALMON TURBOT—I</h3> + +<p class="indent"> +Cook together two tablespoonfuls of butter and three of flour. +Add two cupfuls of milk and cook until thick, stirring constantly. +Take from the fire, add two eggs, well beaten, a teaspoonful of +minced parsley and the juice of half a lemon. Put into a baking-pan +alternate layers of the sauce and cold flaked salmon, cover with +crumbs, dot with butter, and brown in the oven. +</p> + +<h3>SALMON TURBOT—II</h3> + +<p class="indent"> +Cook together one tablespoonful each of butter and flour, add two +cupfuls of milk and cook until thick, stirring constantly. Take from +the fire, add two tablespoonfuls of butter, and salt and pepper to +season. Put a layer of flaked salmon into a buttered baking-dish, +spread with the sauce, and repeat until the dish is full, having +crumbs and butter on top. Bake for half an hour. +</p> + +<h3><a name="page_293"><span class="page">Page 293</span></a> +SALMON BOX</h3> + +<p class="indent"> +Line a square tin mould with hot boiled rice, fill the centre with +cold boiled salmon flaked and seasoned with salt, pepper, and grated +nutmeg. Cover with rice, steam for an hour, turn out on a platter, +and serve with Egg Sauce. +</p> + +<h3>SALMON WITH CUCUMBER SAUCE</h3> + +<p class="indent"> +Put a large cut of salmon into a buttered saucepan with salt, pepper, +a bunch of parsley, a chopped onion, and sweet herbs. Add half a +cupful of white wine and enough stock to cover. Simmer until the +fish is done and drain carefully. Strain the liquid and thicken +with flour cooked in butter. Peel and slice three small cucumbers, +parboil in salted water, drain, and fry in butter with a little +sugar. Add to the sauce with a tablespoonful of butter and the +juice of a lemon. Pour over the fish and serve. +</p> + +<h3>SALMON CROQUETTES—I</h3> + +<p class="indent"> +Cook together one tablespoonful of butter and two tablespoonfuls +of flour, add one cupful of cream, and cook until thick, stirring +constantly. Take from the fire, add one egg well beaten, and one +pound of cold cooked <a name="page_294"><span class="page">Page +294</span></a> salmon flaked. Let cool, shape into croquettes, dip +into egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. +</p> + +<h3>SALMON CROQUETTES—II</h3> + +<p class="indent"> +Cook together one tablespoonful of butter and three tablespoonfuls +of flour. Add one cupful of cream, and cook until thick, stirring +constantly. Season with salt, red pepper, and minced parsley, take +from the fire, add the juice of a lemon and a can of flaked salmon. +Mix thoroughly and cool. Shape into croquettes, dip in egg and +crumbs, and fry in deep fat. +</p> + +<h3>SALMON CROQUETTES—III</h3> + +<p class="indent"> +Cook together one tablespoonful of flour and two of butter, add a +cupful of cream or milk, and cook until thick, stirring constantly. +Take from the fire, add an egg well beaten, half a cupful of crumbs, +a small can of flaked salmon, and salt, red pepper, and powdered +mace to season. Mix thoroughly, cool, shape into croquettes, dip +into egg and crumbs, and fry in deep fat. +</p> + +<h3>SALMON CROQUETTES—IV</h3> + +<p class="indent"> +Cook together two tablespoonfuls each of <a name="page_295"><span +class="page">Page 295</span></a> butter and flour and add one cupful +of cream in which the yolks of two eggs have been beaten. Cook +until very thick, stirring constantly. Take from the fire, add +a pound can of salmon, flaked, salt and pepper to season, and a +teaspoonful of minced parsley. Stir in the beaten whites of the +eggs and cool. Shape into croquettes, dip in egg and crumbs, fry +in deep fat, and serve with Tomato Sauce. +</p> + +<h3>SALMON CROQUETTES—V</h3> + +<p class="indent"> +Cook together two tablespoonfuls of butter and one of flour. Add +one cupful of milk and cook until thick, stirring constantly. Add +a small can of flaked salmon, pepper and salt to season, and three +eggs well beaten. Reheat, but do not boil. When it thickens, take +from the fire, and cool. When cold, shape into croquettes, dip +in egg and crumbs, and fry in deep fat. +</p> + +<h3>SALMON CROQUETTES—VI</h3> + +<p class="indent"> +Cook together one tablespoonful of butter and two of flour. Add one +cupful of milk and cook until very thick, stirring constantly. Season +with salt, pepper, and celery salt. Add two cupfuls of canned salmon +freed from skin, fat, and bone and chopped fine. Mix thoroughly and +spread on a platter to cool. <a name="page_296"><span class="page">Page +296</span></a> Shape into croquettes, dip in crumbs, then in beaten +egg, then in crumbs, and fry in deep fat. Serve with green peas. +</p> + +<h3>SWEDISH SALMON CROQUETTES</h3> + +<p class="indent"> +Cook one cupful of white stock with a tablespoonful of butter, +the yolks of two eggs, and parsley, pepper and salt, and grated +onion to season. Add a can of flaked salmon and cook until thick, +stirring constantly. Cool, shape into croquettes, dip in egg and +crumbs, and fry in deep fat. Serve with Tartar Sauce. +</p> + +<h3>SALMON CUTLETS</h3> + +<p class="indent"> +Cook together one tablespoonful of butter and three of flour. Add +one cupful of cream and cook until thick, stirring constantly. Add +a can of salmon, chopped, the juice of half a lemon, a tablespoonful +of minced parsley, and salt and red pepper to season. Mix thoroughly, +and cool. Shape into cutlets, dip in egg and crumbs and fry in +deep fat. +</p> + +<h3>SALMON CHOPS</h3> + +<p class="indent"> +Prepare according to directions given for Salmon Croquettes, shape +into chops, dip into egg and crumbs, fry in deep fat, and serve +with Tartar Sauce. +</p> + +<h3><a name="page_297"><span class="page">Page 297</span></a> +BAKED SALMON LOAF—I</h3> + +<p class="indent"> +Put a cupful of milk into a double-boiler and add enough bread +crumbs to make a smooth paste. Cook until thick, stirring constantly. +Add a can of salmon, chopped, half a cupful of cream, salt and +red pepper to season and three eggs beaten separately, folding +in the stiffly beaten whites last. Mix thoroughly, pour into a +buttered mould, set into a pan of hot water, and bake until firm +in a moderate oven. +</p> + +<h3>SALMON LOAF—II</h3> + +<p class="indent"> +Mash a can of salmon, add the juice of a lemon, and half a cupful +of fresh bread-crumbs, three tablespoonfuls of minced parsley, four +tablespoonfuls of melted butter and four eggs beaten separately, +folding in the stiffly beaten whites last. Put into a buttered +mould and steam for an hour. Add to the oil drained from the salmon +one cupful of boiling milk, one tablespoonful of cornstarch rubbed +smooth in a little cold milk, and a tablespoonful of butter. Cook +until thick, stirring constantly, take from the fire, add one egg +well beaten, a teaspoonful of tomato catsup and mace and pepper to +season. Turn the mould out on a platter and pour the sauce around +it. +</p> + +<h3><a name="page_298"><span class="page">Page 298</span></a> +SALMON LOAF—III</h3> + +<p class="indent"> +Flake a can of salmon and mix it with the pounded yolks of two +hard-boiled eggs, a tablespoonful of capers, and pepper, salt, +mace, and parsley to season. Dissolve a teaspoonful of anchovy paste +in a cupful of boiling water, add a tablespoonful of lemon-juice +and a tablespoonful of soaked gelatine. Heat until the gelatine is +dissolved and mix with the fish. Butter a mould and arrange upon +it the rings of the hard-boiled eggs. Put the fish into it and +put on ice until perfectly cold and firm. Turn out on a platter +and serve with Mayonnaise. +</p> + +<h3>SALMON LOAF—IV</h3> + +<p class="indent"> +Drain the oil from a can of salmon, remove skin, fat, and bone, +and flake the fish with a silver fork. Add the yolks of four eggs, +well beaten, half a cupful of bread crumbs, four tablespoonfuls +of melted butter, and pepper, salt, and minced parsley to season. +Fold in the stiffly beaten whites of the eggs, put into a buttered +pan, and bake for half an hour. Add to the drained oil one cupful +of milk. Thicken it with a tablespoonful each of butter and flour +cooked together, take from the fire, and add one egg well beaten. +</p> + +<h3><a name="page_299"><span class="page">Page 299</span></a> +FRICASSEED SALMON</h3> + +<p class="indent"> +Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, +adding half a cupful of cream, and salt, red and white pepper to +season. Take from the fire, add one egg, well beaten, pour over +buttered toast, and sprinkle with parsley. +</p> + +<h3>CURRIED SALMON—I</h3> + +<p class="indent"> +Chop a small onion fine, and fry brown in butter. Add to it the +liquor drained from a can of salmon, and a tablespoonful of flour. +When the flour is smooth, add half a cupful of water, a teaspoonful +each of curry powder and lemon-juice, and salt and pepper to taste. +Add a can of salmon flaked, reheat, and serve. +</p> + +<h3>CURRIED SALMON—II</h3> + +<p class="indent"> +Fry a chopped onion in olive-oil, and when the onion is brown add +a tablespoonful of flour mixed with a teaspoonful of curry powder. +Add one cupful of boiling water and cook until thick, stirring +constantly. Reheat flaked canned salmon in the sauce and serve with +a garnish of sliced lemon. +</p> + +<h3>CURRIED SALMON—III</h3> + +<p class="indent"> +Fry a chopped onion brown in olive-oil. <a name="page_300"><span +class="page">Page 300</span></a> add two teaspoonfuls of curry +powder and a tablespoonful of flour. When the flour is cooked, add +two cupfuls of hot water and cook until thick, stirring constantly. +Add a tablespoonful of tomato catsup or Chutney Sauce and salt and +pepper to season. Add a can of salmon flaked. Reheat and serve. +</p> + +<h3>CREAMED SALMON</h3> + +<p class="indent"> +Bring to the boil one cupful of cream and half a cupful of milk. +Add a teaspoonful of butter and two teaspoonfuls of corn-starch +rubbed smooth with a little cold milk. Cook until thick, stirring +constantly, and add one can of flaked salmon. Fill ramekins with +the mixture, sprinkle with crumbs, dot with butter, and brown in +the oven. +</p> + +<h3>CREAMED SALMON ON TOAST</h3> + +<p class="indent"> +Prepare the fish according to directions given for Baked Creamed +Salmon. Pour over slices of buttered toast, sprinkle with minced +parsley, and serve. +</p> + +<h3>BAKED CREAMED SALMON</h3> + +<p class="indent"> +Cook together two tablespoonfuls of butter and two of flour, add two +cupfuls of milk or cream, and cook until thick, stirring constantly. +Add salt, pepper and minced parsley <a name="page_301"><span +class="page">Page 301</span></a> to season, and a can of flaked +salmon. Reheat and arrange in a baking-dish with alternate layers +of crumbs and butter, having crumbs and butter on top. Bake in +the oven until brown. +</p> + +<h3>SALMON PATTIES</h3> + +<p class="indent"> +Prepare Creamed Salmon according to directions given in the recipe +for Baked Creamed Salmon. Fill patty-shells and serve. +</p> + +<h3>ESCALLOPED SALMON—I</h3> + +<p class="indent"> +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon. Put into a buttered baking-dish, cover with crumbs, +dot with butter, and brown in the oven. +</p> + +<h3>ESCALLOPED SALMON—II</h3> + +<p class="indent"> +Cook together two tablespoonfuls of butter and one of flour. Add +a cupful of water, the juice of a lemon, a small onion chopped, +the yolks of three boiled eggs mashed smooth, and pepper and salt +to season. Cook until thick, stirring constantly. Add a can of +flaked salmon, reheat, and serve. +</p> + +<h3>COQUILLES OF SALMON</h3> + +<p class="indent"> +Prepare Creamed Salmon according to <a name="page_302"><span +class="page">Page 302</span></a> directions given in the recipe for +Baked Creamed Salmon, seasoning with salt, pepper and lemon-juice. +Put into buttered shells or individual dishes with alternate layers +of cooked mushrooms. Sprinkle with crumbs and grated cheese, dot +with butter and brown in the oven. +</p> + +<h3>DEVILLED SALMON</h3> + +<p class="indent"> +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon, adding half a cupful of Worcestershire Sauce and +the juice of a lemon. Fill individual dishes or a large baking-dish, +sprinkle with crumbs, dot with butter, and brown in the oven. +</p> + +<h3>BANKED SALMON</h3> + +<p class="indent"> +Reheat a can of salmon in a Cream Sauce. Arrange on a platter and +put around it a border of mashed potatoes. Sprinkle with crumbs, +dot with butter, and brown in the oven. +</p> + +<h3>PRESSED SALMON</h3> + +<p class="indent"> +Mix together two beaten eggs, a tablespoonful of butter, two cupfuls +of bread crumbs, a can of salmon, flaked, and salt and pepper to +<a name="page_303"><span class="page">Page 303</span></a> season, +turn into a buttered mould, steam for half an hour, and serve cold +with Mayonnaise or Tartar Sauce. +</p> + +<h3>MOULDED SALMON</h3> + +<p class="indent"> +Free a pint can of salmon from fat, skin, and bone and flake the +fish with a silver fork. Add salt and pepper to season, half a +cupful of cracker crumbs, two tablespoonfuls of butter melted, and +three eggs beaten separately, mix thoroughly, put into a buttered +mould and steam for an hour. Serve with Drawn-Butter Sauce to which +chopped olives and capers have been added. +</p> + +<h3>SALMON IN GREEN PEPPERS</h3> + +<p class="indent"> +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon. Cut slices from the tops of sweet green peppers, +remove the seeds and fibre, fill with the prepared salmon, sprinkle +with crumbs, dot with butter, put into a pan of hot water and bake +for twenty or thirty minutes. +</p> + +<h3>SALMON EN CASSEROLE</h3> + +<p class="indent"> +Chop a large onion and fry it in butter. Add a cupful of bread +crumbs and one and one half cupfuls of milk. Bring to the boil, +<a name="page_304"><span class="page">Page 304</span></a> add salt +and pepper to season, a flaked can of salmon, and two eggs well +beaten. Pour into a buttered casserole, dot with butter, and bake +brown. Sprinkle with minced parsley and serve. +</p> + +<h3>BROILED SMOKED SALMON—I</h3> + +<p class="indent"> +Soak for twelve hours, changing the water three times. Drain, wipe +dry, dip in olive-oil and vinegar, and broil. Serve with a garnish +of lemon and parsley. +</p> + +<h3>BROILED SMOKED SALMON—II</h3> + +<p class="indent"> +Cut into narrow strips, parboil for ten minutes, drain, cover with +cold water, let stand for fifteen minutes, wipe dry, and broil. +Season with red pepper and lemon-juice and serve with buttered +toast. +</p> + +<h3>BROILED SMOKED SALMON—III</h3> + +<p class="indent"> +Cut smoked salmon into strips and broil carefully. Pour over it +melted butter and lemon-juice, sprinkle with minced parsley, and +serve. +</p> + +<h3>BROILED SMOKED SALMON—IV</h3> + +<p class="indent"> +Parboil slices of smoked salmon for twenty minutes, drain, cool, +rub with flour, broil carefully, and serve with any preferred sauce. +</p> + +<h3><a name="page_305"><span class="page">Page 305</span></a> +BROILED SMOKED SALMON—V</h3> + +<p class="indent"> +Wash thoroughly and soak for a few hours very salt. Cover with +warm water, simmer for fifteen or twenty minutes, drain, wipe dry, +rub with butter, and broil. +</p> + +<h3>BROILED SALMON À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Soak the smoked salmon for an hour in cold water, then drain and +wipe dry. Brush with melted butter and broil carefully. Serve with +Maître d'Hôtel Sauce. +</p> + +<h3>SMOKED SALMON</h3> + +<p class="indent"> +Cut it into thin slices, warm it up in a little olive-oil, strain +the oil when it is warmed, add to it lemon-juice and minced parsley, +pour over the fish, and serve. +</p> + +<h3>BROILED KIPPERED SALMON</h3> + +<p class="indent"> +Cut the salmon into strips, wrap in buttered paper, and broil carefully +over a clear fire. Remove the paper and serve. +</p> + +<h3>FRIED KIPPERED SALMON</h3> + +<p class="indent"> +Soak slices of kippered salmon in olive-oil for several hours. +Drain off the oil and fry <a name="page_306"><span class="page">Page +306</span></a> the salmon slices in it. Serve with melted butter +and lemon-juice. +</p> + +<h3>BROILED SALT SALMON</h3> + +<p class="indent"> +Soak the fish for thirty-six hours in cold water, changing the +water often. Drain, wipe dry, rub with melted butter, broil, and +serve with Egg Sauce. +</p> + +<h3>BOILED SALT SALMON</h3> + +<p class="indent"> +Soak the fish over night, drain, rinse, and simmer for fifteen +or twenty minutes. Season with pepper and butter and garnish with +parsley. +</p> + +<h3>PICKLED SALT SALMON</h3> + +<p class="indent"> +Prepare according to directions given for Pickled Salmon, soaking +the salt fish for twelve hours before cooking. +</p> + +<h3>SALT SALMON IN PAPILLOTES</h3> + +<p class="indent"> +Cut the fish into strips, soak for an hour in cold water, drain, and +dry. Season with pepper and wrap each piece in tough, well-buttered +paper, twisting the ends. Broil carefully over clear coals, unwrap +and serve with any preferred sauce. +</p> + +<p class="indent"> +P.S. This is an insignificant fraction of what we really know about +salmon. We are saving the rest for a Piscatorial Encyclopedia. +</p> + +<h2><a name="page_307"><span class="page">Page 307</span></a> +FOURTEEN WAYS TO COOK SALMON-TROUT</h2> + +<h3>FRIED SALMON-TROUT CUTLETS</h3> + +<p class="indent"> +Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and +sauté in hot fat. Serve with Cream Sauce. +</p> + +<h3>BOILED SALMON-TROUT—I</h3> + +<p class="indent"> +Wrap the prepared and cleaned fish in mosquito netting, tie firmly, +cover with cold salted water, bring to the boil and boil slowly +until done. Serve with any preferred sauce. +</p> + +<h3>BOILED SALMON-TROUT—II</h3> + +<p class="indent"> +Prepare and clean a salmon-trout, stuff with seasoned crumbs, and +put on the grate in a fish-kettle. Sprinkle with salt, pepper, +and grated nutmeg, add a bunch of sweet herbs, a clove of garlic +and two tablespoonfuls of butter. Add enough Claret to cover and +simmer until done. Drain the fish, strain <a name="page_308"><span +class="page">Page 308</span></a> the liquid, thicken if desired, +and serve the sauce separately. +</p> + +<h3>BOILED SALMON-TROUT—III</h3> + +<p class="indent"> +Wrap a small cleaned fish in mosquito netting, sew up, and simmer +in salted and acidulated water until tender. Take up carefully, +remove the netting, garnish with lemon and parsley, and serve with +Egg or Cream Sauce. +</p> + +<h3>BOILED SALMON-TROUT—IV</h3> + +<p class="indent"> +Clean a salmon-trout, stuff with seasoned crumbs, and put into +a fish-kettle with equal parts of white wine and stock or water +to cover. Add a carrot, an onion, a bay-leaf, and two or three +beans of garlic. Cook the fish slowly, drain, and reduce the liquid +by rapid boiling to one pint. Thicken with butter and flour, pour +over the fish, and serve. +</p> + +<h3>BAKED SALMON-TROUT—I</h3> + +<p class="indent"> +Clean a salmon-trout, stuff it with seasoned crumbs, and sew up. +Put into a fish-kettle with a quart of white wine, half a cupful +of butter, a chopped onion, two tablespoonfuls of chopped parsley, +a can of button mushrooms, and salt, pepper, and grated nutmeg +to season. Cover and cook in a moderate <a name="page_309"><span +class="page">Page 309</span></a> oven for an hour. Take up carefully, +skin the fish, cover with crumbs, dot with butter, and brown in +the oven. Reduce the gravy by rapid boiling, thicken with butter +and flour cooked together, and serve in a gravy-boat. +</p> + +<h3>BAKED SALMON-TROUT—II</h3> + +<p class="indent"> +Prepare and clean the fish and put into a buttered baking-pan with +enough water to keep from burning. Bake slowly, basting as required +with melted butter and hot water. Cook together one tablespoonful +each of butter and flour, add a cupful of cream, and half a cupful +of boiling water in which a bit of soda has been dissolved. Cook +until thick, stirring constantly, and add two tablespoonfuls of +melted butter and a teaspoonful of minced parsley. Pour the sauce +around the fish and serve. +</p> + +<h3>BAKED SALMON-TROUT—III</h3> + +<p class="indent"> +Have a large salmon-trout cleaned and larded. Put into a buttered +baking-pan, rub the fish with salt and pepper, and pour over a +wineglassful of Madeira. Cover with buttered paper and bake, basting +every ten or fifteen minutes with the liquid. Serve with any preferred +sauce. +</p> + +<h3><a name="page_310"><span class="page">Page 310</span></a> +SALMON-TROUT À LA GENOISE</h3> + +<p class="indent"> +Prepare and clean a salmon-trout, remove the backbone, stuff with +seasoned crumbs, and put into a buttered pan with half a cupful of +Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion, +and salt, pepper, and sweet herbs to season. Cover with a buttered +paper and cook slowly, basting often. Take up the fish, strain +the liquid, and add enough stock to make the required quantity of +sauce. Thicken with flour cooked in butter, add two tablespoonfuls +of butter, and lemon-juice and anchovy essence to season. Serve +the sauce separately, +</p> + +<h3>SALMON-TROUT À LA HOLLANDAISE</h3> + +<p class="indent"> +Prepare and clean the salmon-trout and cook in salted and acidulated +water, seasoning with salt, pepper, and parsley. Drain, and serve +with a Hollandaise Sauce to which chopped cooked oysters have been +added. +</p> + +<h3>SALMON-TROUT À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Prepare and clean a salmon-trout, split and broil, basting with +oil if required. Serve with Maître d'Hôtel Sauce. +</p> + +<h3>SALMON-TROUT À LA RICHELIEU</h3> + +<p class="indent"> +Put a cleaned salmon-trout into a baking-dish, <a name="page_311"><span +class="page">Page 311</span></a> with two tablespoonfuls of butter, +salt, pepper, and grated nutmeg to season, and enough white wine to +keep from burning. Cover with a buttered paper and bake, basting +frequently with the liquid. Drain the fish and add enough white +stock or oyster liquid to make the required quantity of sauce. +Thicken with flour cooked in butter. Take from the fire, add the +yolks of four eggs beaten with the juice of a lemon, reheat, pour +over the fish, and serve. +</p> + +<h3>PICKLED SALMON-TROUT</h3> + +<p class="indent"> +Clean the fish thoroughly and cut into strips. Cover the bottom +of a baking-dish with sliced onion, sprinkle with salt and pepper, +cover with pieces of fish, add more onions, and cover with cold +water, made very acid with good vinegar. Add a few cloves, a bit +of ginger root, and a pinch of allspice. Bake slowly until the +fish is tender and serve cold. +</p> + +<h3>SALMON-TROUT WITH SHRIMP SAUCE</h3> + +<p class="indent"> +Prepare and clean a salmon-trout and cook in salted and acidulated +water to cover, adding a bunch of parsley. Drain and serve with +Shrimp Sauce. +</p> + +<h2><a name="page_313"><span class="page">Page 313</span></a> +TWENTY WAYS TO COOK SARDINES.</h2> + +<h3>BROILED SARDINES—I</h3> + +<p class="indent"> +Broil a dozen large sardines on a double broiler. Lay on fingers of +toast, garnish with lemon, and serve with Maître d'Hôtel +Sauce. +</p> + +<h3>BROILED SARDINES—II</h3> + +<p class="indent"> +Drain the fish and broil quickly on a double-broiler. Serve on toast +and garnish with lemon and parsley. +</p> + +<h3>BROILED SARDINES—III</h3> + +<p class="indent"> +Drain large sardines, broil, lay on fingers of hot buttered toast, +sprinkle with grated Parmesan cheese, and brown in the oven. +</p> + +<h3>BROILED SARDINES ON TOAST</h3> + +<p class="indent"> +Drain large sardines, skin carefully, broil on a double-broiler, +arrange on fingers of hot buttered toast, and pour over a tablespoonful +of melted butter and a cupful of canned <a name="page_314"><span +class="page">Page 314</span></a> tomatoes. Boil slowly until tender, +take up carefully, rub the sauce through a coarse sieve, bring +to the boil, and add a cupful of cream beaten smooth with a +tablespoonful of flour. Cook until thick, stirring constantly; +take from the fire, add a teaspoonful of minced parsley, pour over +the fish, and serve. +</p> + +<h3>BAKED SARDINES—I</h3> + +<p class="indent"> +Skin a dozen sardines and heat in the oven. Drain the oil from +them, bring to the boil, add one cupful of water, a teaspoonful +of Worcestershire Sauce, and salt and pepper to season. Take from +the fire, add the yolk of an egg beaten with a teaspoonful each of +vinegar and made mustard, bring to the boil, pour over the fish, +and serve with toasted crackers. +</p> + +<h3>BAKED SARDINES—II</h3> + +<p class="indent"> +Drain the oil from large sardines, roll in cracker dust, season +with pepper and lemon-juice, and brown in the oven. Serve with +toasted crackers. +</p> + +<h3>BAKED SARDINES—III</h3> + +<p class="indent"> +Drain and skin a dozen large sardines, put in the oven, and keep +warm. Bring the oil to a boil, add a teaspoonful of Worcestershire +<a name="page_315"><span class="page">Page 315</span></a> Sauce +and a teaspoonful of tomato catsup. Arrange the fish on fingers +of buttered toast, pour over the fish, and serve. +</p> + +<h3>BAKED SARDINES—IV</h3> + +<p class="indent"> +Marinate drained sardines in lemon-juice, then drain, sprinkle +with cracker crumbs, and put into a hot oven for ten minutes. Cook +together a heaping teaspoonful each of butter and flour, add one +cupful of tomato-juice, and cook until thick, stirring constantly. +Season with salt, pepper, grated onion, and sugar. Arrange the +sardines on toasted strips of brown bread, pour the sauce over, +and serve. +</p> + +<h3>FRIED SARDINES</h3> + +<p class="indent"> +Drain large sardines, dip in egg and crumbs, fry, and serve on toast. +</p> + +<h3>CURRIED SARDINES—I</h3> + +<p class="indent"> +Rub to a paste one tablespoonful of butter, one teaspoonful each of +French mustard and curry powder, using lemon-juice to make smooth. +Drain and skin large sardines, spread with the paste, broil, and +serve on toast with a border of broiled tomatoes. +</p> + +<h3>CURRIED SARDINES—II</h3> + +<p class="indent"> +Mix together a teaspoonful each of sugar <a name="page_316"><span +class="page">Page 316</span></a> and curry powder, add a cupful of +cream and the juice of half a lemon, bring to the boiling point, +add a dozen sardines, and heat thoroughly. Serve on toast with +fried apple and sliced fried onion. +</p> + +<h3>DEVILLED SARDINES</h3> + +<p class="indent"> +Skin, split and bone a dozen sardines. Season with salt, pepper, +lemon-juice, and made mustard. Let stand for an hour in the seasoning. +Broil and serve on toast, garnishing with lemon and parsley. +</p> + +<h3>SARDINES À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Skin large sardines, arrange on fingers of buttered toast, and +heat in the oven. Add to one cupful of Cream Sauce a tablespoonful +of grated onion, a teaspoonful of minced parsley, salt and pepper +to season, and a tablespoonful of vinegar. Pour over the fish and +serve. +</p> + +<h3>SARDINES À LA PIEDMONT</h3> + +<p class="indent"> +Skin a dozen sardines and put in the oven to heat. Put into a saucepan +the yolks of four eggs well beaten with one teaspoonful each of malt +vinegar, tarragon vinegar, and made mustard. Add a pinch of salt, and +a tablespoonful of butter. Stir until thick, <a name="page_317"><span +class="page">Page 317</span></a> but do not boil. Put the sardines +on circles of fried or toasted bread, pour the sauce over, and +serve. +</p> + +<h3>STUFFED SARDINES</h3> + +<p class="indent"> +Drain the oil from large sardines, skin and bone them, and stuff +with chopped mushrooms, fine herbs, and bread crumbs made smooth +with brown stock. Wrap in buttered paper, heat thoroughly in the +oven, unwrap carefully, and serve on a hot dish. +</p> + +<h3>SARDINE SALAD</h3> + +<p class="indent"> +Drain a dozen large sardines, remove the skin and bone, and lay upon +a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped +fine, pour over a French dressing and serve with toasted crackers. +</p> + +<h3>SARDINES IN CRUSTS</h3> + +<p class="indent"> +Scoop out the crumbs from stale French rolls and toast or fry in +deep fat. Cook together a tablespoonful each of butter and flour, add +a little boiling water, and cook until thick, stirring constantly. +Season with anchovy paste and Worcestershire Sauce, and add drained +and flaked sardines. Reheat, fill the shells, fit on the covers, +and serve with quarters of lemon. +</p> + +<h3><a name="page_318"><span class="page">Page 318</span></a> +SARDINE CANAPES</h3> + +<p class="indent"> +Skin, bone, and mash sardines. Rub to a smooth paste, using melted +butter and lemon-juice, and seasoning with salt and Tabasco Sauce. +Toast small triangles of crustless bread, butter them, spread with +the sardine mixture, heat thoroughly in the oven, and serve piping +hot as a first course at dinner or luncheon. +</p> + +<h3>SARDINE IN EGG CUPS</h3> + +<p class="indent"> +Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut +a thin slice off the bottom of each cup. Rub the yolks to a smooth +paste with olive-oil and add half a dozen sardines skinned, boned, +and mashed. Season with salt, pepper, mustard and lemon-juice, fill +the egg cups, and serve on lettuce leaves with French or Mayonnaise +dressing. +</p> + +<h3>SARDINE EGG CUPS À LA BEARNAISE</h3> + +<p class="indent"> +Prepare according to directions given in the preceding recipe. +Heat in a double-boiler, or in the oven, being careful to keep dry. +Pour over a Bearnaise Sauce and serve hot. +</p> + +<h3>SARDINES À LA CAMBRIDGE</h3> + +<p class="indent"> +Boil and chop a peck of spinach. Add one <a name="page_319"><span +class="page">Page 319</span></a> cupful of fresh bread crumbs and +four tablespoonfuls of melted butter. Mix thoroughly and add a dozen +skinned and boned sardines pounded to a paste. Heat thoroughly, +adding stock or water if needed. Put on a platter, shape into a +mound, lay sardines on top and garnish with sliced hard-boiled +eggs and lemon. +</p> + +<h3>SARDINE RAREBIT</h3> + +<p class="indent"> +Toast strips of bread, lay a broiled sardine on each, and keep +warm. Melt one tablespoonful of butter, add two tablespoonfuls +of grated cheese, and gradually, as the cheese melts, the yolk of +an egg beaten smooth with one fourth of a cupful of cream. When +smooth and thick, season with salt and Tabasco Sauce; pour over +the sardines and serve. Garnish with lemon and parsley. +</p> + +<h2><a name="page_321"><span class="page">Page 321</span></a> +NINETY-FIVE WAYS TO COOK SHAD</h2> + +<h3>BROILED SHAD—I</h3> + +<p class="indent"> +Prepare and clean the fish, split, and remove the backbone. Season +with salt and pepper, dip in oil, broil carefully, and serve with +Maître d'Hôtel Sauce. +</p> + +<h3>BROILED SHAD—II</h3> + +<p class="indent"> +Marinate the prepared fish for an hour in olive-oil, seasoned with +salt, pepper, minced onion, and parsley. Drain and broil, basting +with the oil as required. Serve with Maître d'Hôtel +Sauce. The onion and parsley may be omitted from the seasoning. +</p> + +<h3>BROILED SHAD—III</h3> + +<p class="indent"> +Clean the shad, split, remove the backbone and marinate for an +hour in oil and lemon-juice, seasoning with salt and pepper. Drain, +sprinkle with crumbs, and broil carefully. Serve with Fine Herbs +Sauce. +</p> + +<h3><a name="page_322"><span class="page">Page 322</span></a> +BROILED SHAD—IV</h3> + +<p class="indent"> +Prepare, clean, and split the fish. Put on a platter skin side down +and sprinkle with sugar, pepper, and salt. Let stand over night, +broil, and serve with melted butter. +</p> + +<h3>BROILED SHAD—V</h3> + +<p class="indent"> +Clean, split, season with salt and pepper, broil on a buttered gridiron, +and serve with plenty of melted butter. +</p> + +<h3>BROILED SALT SHAD</h3> + +<p class="indent"> +Soak for twelve hours in tepid water, drain and put into ice-cold +water for half an hour. Drain, wipe dry, sprinkle with pepper, +and broil on a buttered gridiron, skin side up. Serve with plenty +of melted butter. +</p> + +<h3>FRIED SHAD—I</h3> + +<p class="indent"> +Prepare and clean the fish and cut into suitable pieces for serving. +Roll in seasoned flour and sauté in hot fat. Serve with +any preferred sauce. +</p> + +<h3>FRIED SHAD—II</h3> + +<p class="indent"> +Clean, split, and take out the backbone, cut into strips, season +to taste, and fry in hot lard until brown. Serve with any preferred +sauce. +</p> + +<h3><a name="page_323"><span class="page">Page 323</span></a> +BONED FRIED SHAD</h3> + +<p class="indent"> +Remove the head and tail, then take out the back and side bones. +Cut into convenient pieces for serving, season with salt and pepper, +dip in egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. +</p> + +<h3>SHAD CUTLETS</h3> + +<p class="indent"> +Cut the cleaned fish into convenient pieces for serving, dip into +egg and crumbs and fry in fat to cover. Serve on a bed of spinach +and garnish with hard-boiled eggs. +</p> + +<h3>BOILED SHAD</h3> + +<p class="indent"> +Boil the fish in salted and acidulated water or in court-bouillon. +Drain carefully, garnish with lemon and parsley and serve with +Maître d'Hôtel or Hollandaise Sauce. +</p> + +<h3>BOILED SHAD WITH EGG SAUCE</h3> + +<p class="indent"> +Sew the cleaned fish in mosquito netting, and boil slowly in salted +and acidulated water. Drain, remove the netting, and serve with +Egg Sauce. +</p> + +<h3>BOILED ROE SHAD</h3> + +<p class="indent"> +Clean the fish and do not break the roe. Sprinkle with salt and +pepper, wrap in separate <a name="page_324"><span class="page">Page +324</span></a> squares of mosquito netting, tie firmly and put into +a fish-kettle, side by side. Cover with salted water and simmer +until done. Drain, remove the cloth carefully, and serve with Egg +or Hollandaise Sauce. +</p> + +<h3>BOILED SHAD WITH HOLLANDAISE SAUCE</h3> + +<p class="indent"> +Cook the prepared fish slowly in salted and acidulated water, drain, +and serve with Hollandaise Sauce. +</p> + +<h3>SHAD IN COURT-BOUILLON</h3> + +<p class="indent"> +Put the prepared and cleaned fish on a perforated sheet in a +fish-kettle. Add two tablespoonfuls of butter, two sliced onions, +and salt, pepper, mace, and parsley to season. Add enough Claret +to cover and simmer slowly until done. Drain, strain the liquid +and thicken with flour cooked in butter. Take from the fire, add +two tablespoonfuls of butter, the juice of half a lemon, and red +pepper to season. Pour over the fish and serve. +</p> + +<h3>COLD BOILED SHAD</h3> + +<p class="indent"> +Boil a cleaned shad in salted and acidulated water or in court-bouillon. +Serve very cold with Tartar Sauce. +</p> + +<h3><a name="page_325"><span class="page">Page 325</span></a> +BOILED SHAD À LA VIRGINIA</h3> + +<p class="indent"> +Chop together an onion, a carrot, and a stalk of celery. Fry in +butter. Cover a prepared shad with boiling salted and acidulated +water, and add the cooked vegetables to it. Add also two tablespoonfuls +of white wine, a blade of mace, half a dozen peppercorns, two cloves, +and a bay-leaf. Simmer slowly until the fish is done, drain, and +serve with a Drawn-Butter Sauce, using the strained cooking liquor +for liquid. +</p> + +<h3>BOILED SALT SHAD</h3> + +<p class="indent"> +Soak the fish all day in warm water, changing the water frequently, +wipe off the salt, and plunge into ice-water for an hour. Put into +a fish-kettle with boiling water to cover, and simmer until done. +Season with pepper and serve with plenty of melted butter. +</p> + +<h3>BAKED SHAD—I</h3> + +<p class="indent"> +Bake a shad in a buttered baking-pan, adding enough boiling water +to keep from burning. Baste while baking with melted butter and +lemon-juice, seasoning with pepper and salt. Cook together a +tablespoonful each of butter and flour until brown. Add slowly a +cupful of stock and cook until thick, stirring <a name="page_326"><span +class="page">Page 326</span></a> constantly. Take from the fire and +add the yolks of two eggs beaten with the juice of half a lemon. +Pour over the fish and serve. +</p> + +<h3>BAKED SHAD—II</h3> + +<p class="indent"> +Clean a large fish and stuff with seasoned crumbs mixed with minced +parsley, adding enough melted butter to make a smooth paste. Score +one side of the fish deeply and lay a small strip of salt pork in +each gash. Put the fish in a buttered baking-dish, sprinkle with +salt, pepper, and flour, and add enough boiling water to keep from +burning. Baste as required with the drippings, adding more boiling +water if necessary. Serve with Hollandaise Sauce or Drawn-Butter +Sauce to which the mashed roe has been added. +</p> + +<h3>BAKED SHAD—III</h3> + +<p class="indent"> +Stuff a fish with seasoned crumbs made smooth with melted butter. +Season the fish with salt and pepper and cover with thin slices of +breakfast bacon. Bake until well done, basting with melted butter +and hot water. Add a teaspoonful each of lemon-juice and anchovy +essence to the gravy remaining in the pan and thicken with flour +browned in butter. Serve the sauce separately. +</p> + +<h3><a name="page_327"><span class="page">Page 327</span></a> +BAKED SHAD—IV</h3> + +<p class="indent"> +Stuff a large fish with seasoned crumbs, adding chopped onion and +melted butter to taste. Sew up the fish and put into a buttered +baking-pan with a cupful of salted boiling water and two tablespoonfuls +of butter. Dredge with flour, and bake, basting with the drippings. Take +up the fish carefully and thicken the gravy with two tablespoonfuls of +flour browned in butter and made smooth with a little cold water. Add +a cupful of stock or water, the juice of a lemon, and Worcestershire +Sauce and kitchen bouquet to season. Strain through a sieve and +serve with the fish. +</p> + +<h3>BAKED SHAD—V</h3> + +<p class="indent"> +Stuff the cleaned fish with seasoned crumbs made very rich with +melted butter. Wrap in a large sheet of buttered paper, fastening +it securely, and bake in a moderate oven. Remove the paper carefully +and serve with any preferred sauce. +</p> + +<h3>BAKED SHAD—VI</h3> + +<p class="indent"> +Leave the head on. Make a stuffing of bread-crumbs, cold ham or +bacon minced fine, sweet marjoram, pepper, salt, mace or ground +cloves and a raw egg, or two if necessary, <a name="page_328"><span +class="page">Page 328</span></a> to bind. Put the fish into a deep +buttered baking-pan fastening its tail in its mouth; put into the +pan enough water to cover, add half a cupful of Port or Claret, +and a tablespoonful of butter rolled in flour. Baste frequently +with the gravy and bake until done. Pour the gravy over and serve. +</p> + +<h3>BAKED SHAD—VII</h3> + +<p class="indent"> +Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk +of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful +of chopped onion, a teaspoonful of lemon-juice and salt, pepper, +Worcestershire and powdered cloves to season. Stuff and sew up a +prepared shad, lay on a buttered baking-pan, cover with slices +of salt pork, dredge with flour, season with salt and pepper and +bake, basting with hot water and melted butter as required. Serve +with Hollandaise Sauce. +</p> + +<h3>BAKED SHAD—VIII</h3> + +<p class="indent"> +Clean a shad and stuff with seasoned crumbs mixed with beaten eggs. +Cover a buttered baking-dish with sliced raw potatoes, lay the +shad upon it, add enough stock or water to keep from burning and +bake. Serve with any preferred sauce. +</p> + +<h3><a name="page_329"><span class="page">Page 329</span></a> +BAKED SHAD—IX</h3> + +<p class="indent"> +Stuff the fish with cracker crumbs, mixed with minced parsley, +capers, and lemon-juice, seasoning with salt and pepper, and adding +enough melted butter to make a smooth paste. Put the fish in a +buttered baking-pan, rub with butter, dredge with flour, and add +enough boiling water to keep from burning. Baste every ten minutes +with the gravy in the pan and melted butter, dredging lightly after +each basting with seasoned flour. Serve with Brown Sauce. +</p> + +<h3>BAKED SHAD—X</h3> + +<p class="indent"> +Trim and clean a small shad, put it into a buttered baking-dish, +seasoning with salt, pepper, minced onion and half a cupful of +white wine. Add water or stock, if necessary, to keep from burning. +Cover with buttered paper and bake for half an hour. Prepare a +cupful of Allemande Sauce and add to it the liquid drained from +the fish and a little chopped cooked spinach. Strain over the fish +and serve. +</p> + +<h3>SHAD BAKED IN MILK</h3> + +<p class="indent"> +Clean a large roe shad, saving the roe and removing the back-bone. +Soak stale bread <a name="page_330"><span class="page">Page +330</span></a> in cold water and squeeze dry. Chop a large onion +fine and fry in butter. Add the bread, and salt, pepper, parsley, +and sage to season. Cook thoroughly, take from the fire and add +the yolks of two eggs well beaten. Stuff the fish, sew up, rub +with salt and put in a buttered baking-pan with thin slices of +salt pork or bacon to cover the top. Fill the pan with sweet milk, +leaving only the pork exposed. Bake slowly, basting often. Take +up the fish carefully, strain the liquor, thicken with butter and +flour, and serve separately. Fry the roe in butter, cut in slices, +and garnish the fish with it. +</p> + +<h3>BAKED SHAD À LA VIRGINIA</h3> + +<p class="indent"> +Clean the fish and stuff with seasoned crumbs made very rich with +melted butter. Put in a baking-pan with enough boiling water to +keep it from burning, and bake until done, basting with melted +butter and the liquid in the pan. Take up the fish carefully and +keep warm. Thicken the gravy with a tablespoonful of flour browned +in butter, and mix smooth with cold water. Season with catsup, +lemon-juice, Sherry or Madeira. Serve the sauce separately. +</p> + +<h3>BAKED SHAD À LA CAROLINA</h3> + +<p class="indent"> +Clean a large roe shad, leaving the head on, <a name="page_331"><span +class="page">Page 331</span></a> take out the backbone and stuff +with the boiled roe chopped, six chopped hard-boiled eggs, half a +cupful of bread-crumbs, a chopped onion, a tablespoonful of butter, +and salt, pepper, and minced parsley to season. Stuff the fish, +sew up and put in a buttered baking-pan, adding enough hot water +to keep from burning, three or four slices of bacon, and salt and +pepper to season. Baste often and serve with Tartar Sauce. +</p> + +<h3>BAKED SHAD WITH FINE HERBS</h3> + +<p class="indent"> +Sprinkle a buttered baking-dish with chopped onion and parsley, +lay the prepared fish upon it and sprinkle with onion and parsley, +seasoning with salt, pepper, and dots of butter. Add half a cupful +of white wine and a cupful of white stock. Cover with a buttered +paper and bake in a moderate oven. Take up the fish carefully and +thicken the gravy with flour cooked in butter. Pour the sauce over +the fish, sprinkle with crumbs, dot with butter, and brown in the +oven. Squeeze the juice of a lemon over and serve. +</p> + +<h3>BAKED SHAD STUFFED WITH OYSTERS</h3> + +<p class="indent"> +Rub a large cleaned fish with salt inside and out. Stuff with oysters +and seasoned crumbs <a name="page_332"><span class="page">Page +332</span></a> made very rich with melted butter, and bake, basting +with melted butter and hot water. Thicken the gravy with flour +browned in butter, adding a little hot water or stock if necessary, +season with lemon-juice and catsup and serve the sauce separately. +</p> + +<h3>STUFFED SHAD—I</h3> + +<p class="indent"> +Make a stuffing of two cupfuls of bread-crumbs, half a cupful of +tomatoes, an onion chopped fine, half a cupful of melted butter, +and salt and pepper to season. Stuff the fish, sew up, rub with +butter, season with salt and pepper, dredge with flour, and bake +for an hour, basting often with melted butter and hot water. Serve +with Tomato Sauce. +</p> + +<h3>STUFFED SHAD—II</h3> + +<p class="indent"> +Season a cupful of cracker crumbs with grated onion, minced capers +and parsley, add a heaping tablespoonful of butter, and salt and +pepper to season. Or, fry a small chopped onion in butter, add a +cupful of crumbs, season with salt, pepper and lemon-juice, take +from the fire and add the yolk of an egg beaten smooth with a little +milk. Stuff the cleaned shad and sew up. Cover the bottom of a +baking-dish with thin slices of salt pork, lay the fish upon it, +cover with <a name="page_333"><span class="page">Page 333</span></a> +more pork, add enough boiling water to keep from burning, and bake, +basting frequently. For the sauce, melt half a cupful of butter +and add to it the juice of half a lemon and three tablespoonfuls +of Claret. Serve the sauce separately. +</p> + +<h3>STUFFED SHAD—III</h3> + +<p class="indent"> +Prepare a shad as for boiling and stuff with seasoned crumbs, adding +the beaten yolk of an egg to bind. Fill the fish and sew up; put +into a baking-pan enough water or stock to keep from burning and +two tablespoonfuls of butter. Bake carefully, basting as required. +Take up the fish and add to the liquid enough stock to make the +required quantity of sauce. Thicken with flour browned in butter, +season with lemon-juice, catsup, and Sherry or Madeira. Pour around +the fish and serve. +</p> + +<h3>ROASTED SHAD</h3> + +<p class="indent"> +Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning +with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled +paper, fastening securely, and bake carefully. Take up the fish +and serve with Ravigote Sauce. +</p> + +<h3><a name="page_334"><span class="page">Page 334</span></a> +TOASTED SHAD</h3> + +<p class="indent"> +Put into a baking-pan a tablespoonful of butter and lay a cleaned +and split shad upon it, skin-side up. Place it under a gas flame +until the skin is puffed and blistered. Turn out on a hot platter; +season with salt and pepper, dot with butter, and serve garnished +with lemon and parsley. +</p> + +<h3>PLANKED SHAD—I</h3> + +<p class="indent"> +Prepare the fish as for boiling, butter the plank, and tack the +fish upon it, skin-side down. Season the fish with salt, pepper, +and butter and bake in the oven. Serve on the plank. +</p> + +<h3>PLANKED SHAD—II</h3> + +<p class="indent"> +Split the shad as for broiling and tack it on a buttered fish plank, +skin-side down. Rub with melted butter and cook under a gas flame or +in the oven. Season with salt, pepper, and melted butter, surround +with a border of mashed potatoes, garnish with lemon and parsley +and serve on the plank. +</p> + +<h3>PLANKED SHAD—III</h3> + +<p class="indent"> +Tack the split fish on a buttered board, flesh-side up. Put into +the oven and bake <a name="page_335"><span class="page">Page +335</span></a> until brown, basting with melted butter seasoned +with walnut catsup. Serve with a garnish of pickled walnuts. +</p> + +<h3>PLANKED SHAD—IV</h3> + +<p class="indent"> +Tack a large split shad skin-side down on a buttered plank. Spread +with butter, season with salt and pepper, and pour over a tablespoonful +of walnut catsup or white wine. Cook under a gas flame, sprinkle +with minced parsley, and serve with any preferred sauce. +</p> + +<h3>PANNED SHAD</h3> + +<p class="indent"> +Split the fish down the back, remove the backbone, and put into +a buttered baking-pan, flesh-side up. Rub with butter, sprinkle +with salt and pepper, and bake in the oven. Garnish with lemon +and parsley and serve with any preferred sauce. +</p> + +<h3>STEWED SHAD</h3> + +<p class="indent"> +Prepare and clean a small shad and soak it for two or three hours +in a marinade of oil and lemon-juice seasoned with onion and parsley. +Put it in a buttered stewpan with half a wineglassful of white wine, +three tablespoonfuls of mushroom liquor, four sprigs of parsley, a +sprig of celery, a bay-leaf, a sprig of thyme, <a name="page_336"><span +class="page">Page 336</span></a> and two cloves. Add two handfuls +of picked and washed sorrel or spinach, chopped fine. Season with +salt and pepper and simmer slowly for two hours. Take up the fish, +thicken the gravy with butter and flour cooked together, pour over +the fish and serve. +</p> + +<h3>PICKLED SHAD—I</h3> + +<p class="indent"> +Boil a shad in salted water to cover, drain and cool. Add to the +water in which it was boiled half as much vinegar and a red pepper +pod, whole cloves, allspice, and mace to season. Boil for an hour. +Cut the fish into large pieces, put into an earthen jar and pour +the boiling spiced liquid over the fish. Cover and let stand for +two days before using. +</p> + +<h3>PICKLED SHAD—II</h3> + +<p class="indent"> +Cut a large shad into pieces, put a layer in the bottom of an earthen +crock, sprinkle with salt, and add a few whole cloves, allspice, +peppers, and bay-leaves. Cover with fish, add more spices, and pour +on strong vinegar to cover. Cover the dish, bake for four hours +in a moderate oven, and let stand for three or four days before +using. Serve cold. +</p> + +<h3>CREAMED SHAD</h3> + +<p class="indent"> +Cook together a tablespoonful each of butter <a name="page_337"><span +class="page">Page 337</span></a> and flour, add two cupfuls of +milk and cook until thick, stirring constantly. Add a teaspoonful +of grated onion, take from the fire and add the beaten yolks of +two eggs, and salt, pepper, and minced parsley to season. Add two +cupfuls of cold cooked shad flaked fine, put into a buttered +baking-dish, sprinkle with crumbs and brown in the oven. +</p> + +<h3>SHAD VERT-PRÉ</h3> + +<p class="indent"> +Prepare and clean a small shad and put into a buttered baking-dish +with salt and pepper to season, two finely chopped shallots and +half a wineglassful of white wine. Cover with buttered paper and +bake in a moderate oven. Take up the fish, add the juice to a cupful +of Allemande Sauce and tint green with minced parsley and spinach +juice. Pour over the fish and serve. +</p> + +<h3>BROILED SHAD ROE—I</h3> + +<p class="indent"> +Soak two shad roes for twenty minutes in seasoned olive-oil, drain +and broil. Serve with Maître d'Hôtel Sauce. +</p> + +<h3>BROILED SHAD ROE—II</h3> + +<p class="indent"> +Wash and dry the roe and broil on a well-greased broiler, rubbing +with butter while broiling. Serve with Maître d'Hôtel +Sauce. +</p> + +<h3><a name="page_338"><span class="page">Page 338</span></a> +BROILED SHAD ROE—III</h3> + +<p class="indent"> +Parboil a large shad roe, drain, rub with melted butter, and broil. +Serve with Maître d'Hôtel Sauce. +</p> + +<h3>BROILED SHAD ROE—IV</h3> + +<p class="indent"> +Parboil the roe for ten minutes in salted water, drain, and plunge +into ice-water for ten minutes. Wipe dry and put on ice for half +an hour. Rub with oil and lemon-juice, broil, and serve with +Maître d'Hôtel Sauce. +</p> + +<h3>BROILED SHAD ROE—V</h3> + +<p class="indent"> +Wash a shad's roe in cold water, wipe it dry, rub with butter, and +broil. Garnish with lemon and parsley. +</p> + +<h3>BROILED SHAD ROE WITH BACON</h3> + +<p class="indent"> +Marinate the roe in seasoned oil, broil carefully, surround with +slices of broiled bacon, and serve with Maître d'Hôtel +Sauce. +</p> + +<h3>FRIED SHAD ROE—I</h3> + +<p class="indent"> +Sauté in hot lard, turning carefully. Garnish with lemon +and parsley. +</p> + +<h3><a name="page_339"><span class="page">Page 339</span></a> +FRIED SHAD ROE—II</h3> + +<p class="indent"> +Season the roes with salt and pepper, dredge with flour, dip in +beaten egg, then in crumbs, and fry in fat to cover. Drain, and +serve with Tomato Sauce. +</p> + +<h3>FRIED SHAD ROE—III</h3> + +<p class="indent"> +Parboil the roe in salted water, drain, plunge into cold water, +and let stand for ten minutes. Drain, wipe dry, cut in half-inch +slices, dip in seasoned lemon-juice, then in beaten egg, then in +crumbs, and fry in fat to cover. +</p> + +<h3>FRIED SHAD ROE—IV</h3> + +<p class="indent"> +Parboil the roe, drain, and cool. Dredge with seasoned flour and +sauté in butter. +</p> + +<h3>FRIED SHAD ROE—V</h3> + +<p class="indent"> +Parboil the roe for ten minutes in salted and acidulated water. +Drain, plunge into cold water, and cool. Drain, dip in beaten egg, +then in seasoned crumbs, and fry brown in deep fat. Serve with +any preferred sauce. +</p> + +<h3>FRIED SHAD ROE—VI</h3> + +<p class="indent"> +Season the roe, dip it in corn-meal and sauté in butter or +lard. Or, parboil, cool, season, dip in beaten egg, then in cracker +crumbs and sauté in butter or lard. +</p> + +<h3><a name="page_340"><span class="page">Page 340</span></a> +FRIED SHAD ROE—VII</h3> + +<p class="indent"> +Parboil the shad roes in salted water to which a slice of lemon +and a sprig of parsley have been added. Cool in the liquid, drain, +wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown +in butter. Take up, strain the cooking liquid into the frying-pan, +add a teaspoonful each of Worcestershire and catsup, and bring to +the boil. Thicken with a tablespoonful of flour browned in butter +and made smooth with a little Sherry or Madeira. Bring to the boil, +pour over the roes and serve. +</p> + +<h3>SHAD ROE SAUTÉ</h3> + +<p class="indent"> +Plunge a large shad roe into boiling water, then into cold water, +drain, and sauté until brown in butter. Add a tablespoonful +of butter to a cupful of cream, bring to the boil, season with +salt and pepper, pour over the fish and serve. +</p> + +<h3>BAKED SHAD ROE—I</h3> + +<p class="indent"> +Butter a baking-dish and sprinkle thickly with chopped onion, parsley, +and mushrooms. Lay the roes upon it, sprinkle with more onion, +parsley, and mushrooms, season with salt and pepper and dot with +butter. Add half <a name="page_341"><span class="page">Page +341</span></a> a cupful of white wine and one cupful of white stock. +Bake carefully, basting as required. Drain, thicken the gravy with +flour cooked in butter, pour over the roes, sprinkle with crumbs, +dot with butter, and brown in the oven. Squeeze lemon-juice over +and serve. +</p> + +<h3>BAKED SHAD ROE—II</h3> + +<p class="indent"> +Boil the shad roe slowly until done. Drain and put into a buttered +baking-dish. Season with salt and pepper, spread with butter, and +dredge thickly with flour. Bake in a moderate oven, basting frequently +with melted butter and hot water. +</p> + +<h3>BAKED SHAD ROE—III</h3> + +<p class="indent"> +Cover the roe from a large shad with boiling water and drain. Put +into a buttered baking-pan with two tablespoonfuls of butter, one +cupful of stock and salt and paprika to season. Bake slowly until +done, strain the liquid and thicken with the yolks of three eggs +beaten with one cupful of cream. Pour over the sauce, and serve +with thin slices of broiled bacon. +</p> + +<h3>BAKED SHAD ROE—IV</h3> + +<p class="indent"> +Lay the roe in a buttered baking-pan, season, add a little milk, +and bake about fifteen <a name="page_342"><span class="page">Page +342</span></a> minutes, basting often. Take up, sprinkle with +lemon-juice, salt, cayenne, and minced parsley, and pour over a +Cream Sauce, to which the yolks of two well-beaten eggs have been +added. +</p> + +<h3>BAKED SHAD ROE—V</h3> + +<p class="indent"> +Butter a baking-dish, put in two shad roes, season with salt and +pepper, and add half a cupful of white wine. Bake carefully, basting +as required. Chop an onion, two sprigs of parsley, and ten mushrooms. +Fry in butter, add the liquid drained from the fish, and thicken +with a little flour rubbed smooth in cold water. Spread the paste +upon the roe, cover with large fresh mushrooms, sprinkle with crumbs, +dot with butter, and brown in the oven. Serve immediately in the +same dish. +</p> + +<h3>BAKED SHAD ROE—VI</h3> + +<p class="indent"> +Butter an earthen dish and sprinkle with chopped onion, parsley, +mushrooms, and bread-crumbs. Lay two skinned shad roes upon it, +cover with crumbs, mushrooms, minced onion, and parsley, and pour +over one cupful of white stock mixed with a tablespoonful of Sherry. +Bake for half an hour, drain off the sauce, strain it and thicken +with flour and butter, <a name="page_343"><span class="page">Page +343</span></a> cooked together. Pour over the fish, cover with +crumbs, dot with butter, sprinkle with lemon-juice, and brown in +the oven. +</p> + +<h3>SHAD ROE BAKED WITH BACON</h3> + +<p class="indent"> +Cover the bottom of a baking-pan with thin slices of bacon, lay +the shad roes upon it, cover with bacon, and bake in a very hot +oven. Squeeze lemon-juice over and serve with bacon as a garnish. +</p> + +<h3>SHAD ROE BAKED IN TOMATO SAUCE</h3> + +<p class="indent"> +Boil the roe, drain, cool, and skin. Cook together for ten minutes +one cupful of canned tomatoes, one cupful of stock or water, a +slice of onion, and salt and pepper to season. Cook together two +tablespoonfuls of butter and one of flour, add the tomato, and +cook until thick, stirring constantly. Rub the sauce through a +strainer. Put the roe on a buttered baking-dish, season with salt +and pepper, cover with the sauce and bake. Serve in the dish in +which it was baked. +</p> + +<h3>SHAD ROE BAKED WITH CREAM SAUCE</h3> + +<p class="indent"> +Brown two tablespoonfuls of flour in butter, add two cupfuls of +milk, and cook until thick, <a name="page_344"><span class="page">Page +344</span></a> stirring constantly. Season with salt and pepper +and continue according to directions given for Shad Roe Baked in +Tomato Sauce. +</p> + +<h3>ESCALLOPED SHAD ROE—I</h3> + +<p class="indent"> +Boil the roes in salted and acidulated water, drain, and flake +with a fork. Spread a layer of the roe in a shallow buttered +baking-dish, sprinkle with chopped hard-boiled eggs, season with +minced parsley and lemon-juice, add a thin layer of Cream Sauce +and repeat. Cover with buttered crumbs and bake brown. +</p> + +<h3>ESCALLOPED SHAD ROE—II</h3> + +<p class="indent"> +Prepare according to directions given above, sprinkling crumbs on +each layer of Cream Sauce, and adding grated cheese to the crumbs +on top. +</p> + +<h3>ESCALLOPED SHAD ROE—III</h3> + +<p class="indent"> +Boil the roes in salted and acidulated water, plunge into cold +water, cool, drain, wipe dry, and mash. Add the chopped yolks of +three hard-boiled eggs to a cupful of well seasoned Drawn-Butter +Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle +with seasoned crumbs, add the roe mixture, cover with crumbs, dot +with butter, and brown in the oven. +</p> + +<h3><a name="page_345"><span class="page">Page 345</span></a> +ESCALLOPED SHAD ROE—IV</h3> + +<p class="indent"> +Parboil in salted water the roes of two shad, drain, plunge into +ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add +the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful +of anchovy paste and the juice of half a lemon. Add also one cupful +of bread-crumbs, salt, cayenne, and minced parsley to season, and +one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle +with crumbs, fill with the mixture, cover with crumbs, dot with +butter, and brown in the oven. +</p> + +<h3>SHAD ROE CROQUETTES—I</h3> + +<p class="indent"> +Boil the roe for fifteen minutes in salted water, drain, and mash. +Cook together two tablespoonfuls each of butter and corn-starch, add +two cupfuls of hot cream, and cook until thick, stirring constantly. +Take from the fire, add the mashed roe, and salt, cayenne, grated +nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip +in egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. +</p> + +<h3>SHAD ROE CROQUETTES—II</h3> + +<p class="indent"> +Simmer shad roes in salted boiling water for <a name="page_346"><span +class="page">Page 346</span></a> fifteen minutes, drain, and plunge +into cold water. When cold, drain, dry, cut into slices two inches +thick, season with salt, pepper, and lemon-juice, dip in egg, roll +in crumbs, fry in deep fat, and serve with Tartar Sauce. +</p> + +<h3>SHAD ROE CROQUETTES—III</h3> + +<p class="indent"> +Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful +of butter and two of flour, and add one-half cupful of cream and +one-half cupful of stock. Cook until thick, stirring constantly. +Take from the fire, add the yolks of two well-beaten eggs, and +the mashed roe, and cool. Season with salt, pepper, lemon-juice, +and minced parsley, shape into croquettes, dip in egg and crumbs, +and fry in deep fat. Serve with Hollandaise Sauce. +</p> + +<h3>SHAD ROE CROQUETTES—IV</h3> + +<p class="indent"> +Parboil two shad roes, drain, cool, skin, and mash. Cook together +one tablespoonful of butter and two of flour, add one cupful of +boiling cream or milk, and cook until thick, stirring constantly. +Take from the fire, add the beaten yolks of two eggs, and minced +parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne +to taste. Reheat, stir until thick, add the mashed shad roe, mix +thoroughly, and <a name="page_347"><span class="page">Page +347</span></a> cool. Shape into croquettes, dip in egg and crumbs, +fry in deep fat, and serve with Tartar Sauce. +</p> + +<h3>SHAD ROE CROQUETTES—V</h3> + +<p class="indent"> +Cook the roe in boiling salted and acidulated water for fifteen +minutes, drain, and mash. Beat together one-fourth cupful each +of corn-starch and butter, add one and one half cupfuls of hot +cream, and cook for ten minutes, stirring constantly. Take from +the fire, add the juice of half a lemon, a grating of nutmeg, salt +and paprika to season, the mashed roe, and a few chopped mushrooms +fried. Cool, shape into croquettes, dip in egg and crumbs, and +fry in deep fat. Serve with any preferred sauce. +</p> + +<h3>SHAD ROE CROQUETTES—VI</h3> + +<p class="indent"> +Simmer two shad roes in salted boiling water for fifteen minutes. +Take from the fire, drain, skin, and mash. Cook together one +tablespoonful of butter and two of flour, add gradually one cupful +of boiling cream, and cook until thick, stirring constantly. Take +from the fire, add the yolks of two eggs, the mashed roe, one +tablespoonful each of lemon-juice and minced parsley, and salt, +pepper, cayenne, and grated nutmeg to season. <a name="page_348"><span +class="page">Page 348</span></a> Cool, shape into croquettes, dip +in egg and crumbs, and put into the ice-box for an hour. Fry in +deep fat and serve with Tartar Sauce. +</p> + +<h3>SHAD ROE CROQUETTES—VII</h3> + +<p class="indent"> +Boil the roe of a large shad until done, drain, mash, and mix with +half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of +melted butter, and salt and paprika to season. Shape into small +flat cakes and sauté in melted butter, or dip in egg and +crumbs and fry in deep fat. Serve with any preferred sauce. +</p> + +<h3>SHAD ROE CROQUETTES—VIII</h3> + +<p class="indent"> +Parboil the roes in salted and acidulated water, drain, and plunge +into ice-water to cool. Drain and flake with a fork. Cook together +two tablespoonfuls each of butter and flour, add a cupful of milk +and cook until thick, stirring constantly. Take from the fire, +season with salt and pepper, add the mashed roes and two eggs +well-beaten. Season with lemon-juice and anchovy paste, reheat, but +do not boil. Cool, shape into croquettes, dip in egg and cracker +crumbs and let stand for an hour before frying in deep fat. +</p> + +<h3><a name="page_349"><span class="page">Page 349</span></a> +SHAD ROE À LA BALTIMORE</h3> + +<p class="indent"> +Put two or three roes into a well-buttered baking-dish, sprinkle +with salt and pepper, add a cupful and a half of stock, and two +tablespoonfuls of butter. Cover and cook in the oven for fifteen +minutes. Take up the roe and add slowly to the liquid the yolks +of three eggs beaten smooth with one cupful of cream. Cook over +hot water until thick, adding two tablespoonfuls of butter and +salt and pepper to season. Pour over the fish, garnish with broiled +bacon and serve. +</p> + +<h3>SHAD ROE À LA BROOKE</h3> + +<p class="indent"> +Parboil two shad roes, drain, cool, and skin. Put into a saucepan, +cover with white wine, add a clove, a blade of mace, and salt to +season. Simmer for half an hour. Wash and drain two cupfuls of +scallops, put into a saucepan and cover with salted boiling water, +adding a bit of bay-leaf, four whole allspice, and two cloves. Cover +the dish and boil for half an hour. Cook together one tablespoonful +each of butter and flour, add a cupful of the water in which the +scallops were boiled, and cook until thick, stirring constantly. +Season with salt and pepper, add a teaspoonful of minced garlic, +and gradually three tablespoonfuls of butter in small bits. Take +from <a name="page_350"><span class="page">Page 350</span></a> +the fire and add the yolks of three eggs well-beaten. Put the roe +into a serving-dish, cover with the scallops, and freshly grated +horseradish. Pour the sauce over, reheat, and serve. +</p> + +<h3>SHAD ROE À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Marinate the roes for an hour in oil and lemon-juice, seasoning +with salt and pepper. Drain, broil, and serve with a Maître +d'Hôtel Sauce to which chopped onion has been added. +</p> + +<h3>SHAD ROE À LA MARYLAND</h3> + +<p class="indent"> +Put two or three roes in a well-buttered baking-pan, season with +salt and pepper, add half a cupful each of stock and Sherry, spread +the roe with butter, cover, and bake for fifteen minutes. Take +up carefully and thicken the liquid with the yolks of three eggs +beaten smooth with a cupful of cream. Take from the fire, add a +tablespoonful of butter, pour over the roe, garnish with fried +bacon, and serve. +</p> + +<h3>PANNED SHAD ROE</h3> + +<p class="indent"> +Boil a shad roe for fifteen minutes in salted water, drain, and +break up with a fork. Melt two tablespoonfuls of butter, add the +shad <a name="page_351"><span class="page">Page 351</span></a> +roe with the yolks of two hard-boiled eggs mashed fine, a small +cupful of bread-crumbs, and pepper, salt, and minced parsley to +season. Reheat and serve very hot. +</p> + +<h3>SHAD ROES EN BROCHETTE</h3> + +<p class="indent"> +Parboil shad roes for fifteen minutes, drain, and plunge into cold +water. When cool, cut into small pieces and roll in flour. String +on slender skewers with alternate squares of bacon cut very thin +and broil over a clear fire or cook in the oven until the bacon +is crisp. The flour may be omitted. Serve with melted butter or +Maître d'Hôtel Sauce. +</p> + +<h3>SHAD ROE KROMESKIES</h3> + +<p class="indent"> +Parboil a shad roe, drain, cool, skin, and cut into small pieces. +Season with salt and pepper, wrap a thin slice of bacon around +each piece, and fasten with a toothpick. Fry in deep fat and serve +with any preferred sauce. +</p> + +<h3>SHAD ROES WITH BROWN BUTTER SAUCE</h3> + +<p class="indent"> +Boil the roes slowly in salted and acidulated water, drain, and +pour over half a cupful of butter melted and browned, and mixed +with a tablespoonful of vinegar. +</p> + +<h3><a name="page_352"><span class="page">Page 352</span></a> +SHAD ROE WITH MUSHROOMS</h3> + +<p class="indent"> +Boil a shad roe, flake with a fork, and add an equal quantity of +fresh or canned mushrooms cut in small pieces. Cook together a +tablespoonful each of butter and flour and add half a cupful of +cream mixed with the beaten yolks of two eggs. Mix with the mushrooms +and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and +brown in the oven. +</p> + +<h3>CREAMED SHAD ROE WITH MUSHROOMS</h3> + +<p class="indent"> +Parboil a shad roe, plunge into cold water, drain, cool, cut into +squares, and sauté in butter until brown. Season with salt +and pepper and add half a cupful of cooked mushrooms and one cupful +of boiling cream. Thicken with a teaspoonful of flour rubbed smooth +with a little cold cream, season with salt and red pepper, and +serve very hot. +</p> + +<h3>SHAD ROE WITH EGGS</h3> + +<p class="indent"> +Boil a shad roe and flake fine with a fork. Beat three eggs, season +with salt and pepper, add the roe, and cook in a chafing-dish or +frying-pan with plenty of melted butter. +</p> + +<h3><a name="page_353"><span class="page">Page 353</span></a> +SHAD ROE WITH OYSTERS</h3> + +<p class="indent"> +Fry the shad roe according to directions previously given and serve +with fried oysters and broiled bacon. +</p> + +<h3>SHAD ROE WITH BROWN SAUCE</h3> + +<p class="indent"> +Soak a shad roe in water for half an hour, scald, drain, cool, +and cut in slices. Sauté in butter and drain, Cook a +tablespoonful of flour in the butter, add one cupful of stock, and +cook until thick, stirring constantly. Season with salt, paprika, +Worcestershire, and curry powder; pour over the fish and serve. +</p> + +<h2><a name="page_355"><span class="page">Page 355</span></a> +SIXTEEN WAYS TO COOK SHEEPSHEAD</h2> + +<h3>BOILED SHEEPSHEAD</h3> + +<p class="indent"> +Clean and salt the fish and soak in cold water for an hour. Drain, +wipe dry, and cut several deep gashes across both sides. Put the +fish on the drainer of the fish-kettle, pour the juice of a lemon +over it, and cover with equal parts of milk and water. Add salt +and pepper and minced parsley to season and simmer gently until +the fish is done. Drain carefully and serve the sauce separately, +thickening if desired. +</p> + +<h3>BOILED SHEEPSHEAD WITH OYSTER SAUCE</h3> + +<p class="indent"> +Boil a prepared and cleaned fish in salted and acidulated water +with a bunch of parsley, a sliced onion, and some sweet herbs. +Drain, garnish with parsley, and serve with a Holandaise Sauce to +which cooked oysters have been added. +</p> + +<h3><a name="page_356"><span class="page">Page 356</span></a> +BROILED SHEEPSHEAD</h3> + +<p class="indent"> +Prepare and clean a large sheepshead, score the sides deeply, and +broil, seasoning with salt and pepper, and basting with oil. Melt +half a cupful of butter and add to it the juice of a lemon and two +tablespoonfuls of anchovy essence. Pour over the fish and serve. +</p> + +<h3>FRIED FILLETS OF SHEEPSHEAD</h3> + +<p class="indent"> +Prepare and clean the fish and cut in fillets. Dip into salted +milk, then in flour, then in beaten egg, then in seasoned crumbs, +and fry in deep fat. Serve with any preferred sauce. +</p> + +<h3>SHEEPSHEAD WITH CAPER SAUCE</h3> + +<p class="indent"> +Boil according to directions previously given and serve with Caper +Sauce. +</p> + +<h3>SHEEPSHEAD WITH DRAWN BUTTER</h3> + +<p class="indent"> +Clean a medium sized fish, rub with salt and pepper, steam for +an hour, take up carefully, garnish with parsley and lemon, and +serve with Drawn-Butter Sauce. +</p> + +<h3>SHEEPSHEAD WITH PARSLEY SAUCE</h3> + +<p class="indent"> +Cook the prepared and cleaned fish in salted and acidulated water +to cover, drain, and serve with Parsley Sauce. +</p> + +<h3><a name="page_357"><span class="page">Page 357</span></a> +SHEEP SHEAD À LA BAHAMA</h3> + +<p class="indent"> +Prepare and clean a large sheepshead and remove the fins. Score +deeply to the bone on both sides and put into a buttered fish-pan +with a chopped onion, a small bunch of parsley, four sliced tomatoes, +and four chopped chilli peppers. Add salt and pepper to season, +one cupful of Catawba wine, and enough white stock to cover. Cover +with a buttered paper and boil until done. Drain, strain the liquid +through a coarse sieve, and add enough stock to make the required +quantity of sauce. Thicken with flour cooked in butter, take from +the fire, add two tablespoonfuls of butter, a teaspoonful of minced +parsley, and the juice of half a lemon. Cover the fish with broiled +tomatoes, pour the sauce around, and serve. +</p> + +<h3>SHEEPSHEAD À LA BIRMINGHAM</h3> + +<p class="indent"> +Prepare and clean a large sheepshead and put into a buttered fish-pan +with four tablespoonfuls of butter, a bunch of parsley, a shredded +green pepper, a chopped onion, six peeled and sliced tomatoes, +two cupfuls each of white wine and water, and salt and paprika +to season. Simmer until the fish is done, drain, and keep warm. +Strain the liquid and thicken with flour browned in butter. Pour +<a name="page_358"><span class="page">Page 358</span></a> over +the fish and serve with rice and baked green peppers. +</p> + +<h3>SHEEPSHEAD À LA CAROLINE</h3> + +<p class="indent"> +Clean a sheepshead, cut off the fins and score to the bone on each +side. Put into a buttered baking-pan with two tablespoonfuls of +butter, a bunch of parsley, a small chopped onion, a shredded green +pepper, and salt and pepper to season. Add one cupful of white +wine and two cupfuls of water or white stock. Cover with buttered +paper and bake in a moderate oven, basting often with the liquid. +Take up the fish, strain the liquid, thicken with flour cooked +in butter, take from the fire, add two tablespoonfuls of butter, +the juice of a lemon and a teaspoonful of minced parsley. Pour +over the fish and serve. +</p> + +<h3>SHEEPSHEAD À LA CRÉOLE</h3> + +<p class="indent"> +Chop together an onion, a green pepper, a tomato, four mushrooms, +a clove of garlic and a bunch of sweet herbs. Fry in olive-oil, +add a tablespoonful of flour and cook until the flour is brown. Add +one cupful of beef stock and cook until thick, stirring constantly. +Put six slices of sheepshead into a buttered baking-pan, spread +with the sauce, and bake slowly for an hour. +</p> + +<h3><a name="page_359"><span class="page">Page 359</span></a> +SHEEPSHEAD À LA HOLLANDAISE</h3> + +<p class="indent"> +Prepare and clean a sheepshead, cover with salted and acidulated +water, and simmer until done. Drain and serve with Hollandaise +Sauce. +</p> + +<h3>SHEEP SHEAD À L'INDIENNE</h3> + +<p class="indent"> +Cook a large sheepshead in a fish-boiler with two cupfuls each of +water and white wine, two tablespoonfuls of butter, two chopped +onions, a chopped green pepper, a bunch of parsley, and salt, pepper, +and sweet herbs to season. Cover with buttered paper, boil until +done and drain. Cook three tablespoonfuls of butter with two +tablespoonfuls each of flour and curry powder, add the liquid drained +from the fish, and enough stock to make the required quantity of +sauce. Cook until thick, stirring constantly, and skim off the +fat. Add two tablespoonfuls each of butter and chutney sauce, take +from the fire, add the juice of a lemon, pour over the fish, and +serve with plain boiled rice. +</p> + +<h3>SHEEPSHEAD À LA LOUISIANNE</h3> + +<p class="indent"> +Prepare and clean a large sheepshead and put into a buttered baking-dish +with two <a name="page_360"><span class="page">Page 360</span></a> +sliced onions, a chopped green pepper, a cupful of stewed and strained +tomatoes, two cupfuls of white wine, a bunch of parsley, a tablespoonful +of butter, and salt and white pepper to season. Cover with buttered +paper and bake for forty minutes, basting as necessary. When done, +drain the fish and keep it warm. Strain the liquid and add enough +brown stock to make the required quantity of sauce. Thicken with +flour browned in butter, add the juice of a lemon and a little +minced parsley. Pour over the fish and serve with a border of plain +boiled rice. +</p> + +<h3>SHEEPSHEAD À LA MAJESTIC</h3> + +<p class="indent"> +Butter a baking-pan and line it with sliced onions and tomatoes, +sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned +sheepshead weighing three pounds. Sprinkle with salt, pepper, and +flour, and add enough stock and white wine to keep from burning. +Baste as required and serve with the onions and tomatoes around +the platter. +</p> + +<h3>SHEEPSHEAD À LA MOBILE</h3> + +<p class="indent"> +Prepare and clean a large fish and cut it into thin slices. Put into +a buttered saucepan with half a dozen sliced tomatoes, two sliced +onions, a bunch of parsley, two bruised beans <a name="page_361"><span +class="page">Page 361</span></a> of garlic, and salt, paprika, +and sweet herbs to season. Add equal parts of Claret and white +stock to cover. Cover with buttered paper, bring to the boil, and +simmer for forty minutes. Drain, strain the sauce, thicken with +flour browned in butter, take from the fire, add a tablespoonful +of butter and the juice of a lemon, pour over the fish and serve. +</p> + +<h2><a name="page_363"><span class="page">Page 363</span></a> +NINE WAYS TO COOK SKATE</h2> + +<h3>FRIED SKATE</h3> + +<p class="indent"> +Prepare and clean the fish and cut into suitable pieces for serving. +Dip in flour, then in egg, then in crumbs, and fry in deep fat. +Serve with any preferred sauce. +</p> + +<h3>BOILED SKATE</h3> + +<p class="indent"> +Prepare and clean a small skate and cut into convenient pieces +for serving. Put into a kettle an onion and a carrot sliced, a +bunch of parsley, a sprig of thyme, two bay-leaves, a tablespoonful +each of salt and pepper-corns, and half a cupful of vinegar. Put +the fish on this, add cold water to cover, and boil slowly for +forty-five minutes. Drain and serve with any preferred sauce. +</p> + +<h3>BOILED SKATE WITH BLACK BUTTER</h3> + +<p class="indent"> +Boil the skate until tender in salted and acidulated water to cover, +with onion, thyme, parsley, bay-leaves, and pepper to season. Drain +the fish and pour over half a cupful of <a name="page_364"><span +class="page">Page 364</span></a> browned butter to which a tablespoonful +of vinegar has been added. +</p> + +<h3>BOILED SKATE WITH CAPER SAUCE</h3> + +<p class="indent"> +Cook the fish in salted and acidulated water to cover, adding a +sliced onion, two bay-leaves, and a bunch of parsley to the water, +with salt and pepper to season. Drain, place on a hot dish, and +serve with Caper Sauce. +</p> + +<h3>BOILED SKATE WITH OYSTER SAUCE</h3> + +<p class="indent"> +Boil the fish in salted and acidulated water to cover, drain, and +serve with Oyster Sauce. +</p> + +<h3>BAKED SKATE</h3> + +<p class="indent"> +Skin the fish and cut into suitable pieces for serving. Put into +a buttered saucepan with the juice of half a lemon and a bunch of +sweet herbs. Sprinkle with salt and pepper, dredge with flour, and +pour in two cupfuls of milk. When nearly tender, drain, brown in +the oven, thicken the sauce with butter and flour cooked together, +pour around the fish and serve. +</p> + +<h3>SKATE WITH FINE HERBS</h3> + +<p class="indent"> +Butter a baking-dish and put into it pieces of prepared skate. +Sprinkle with chopped mushrooms, onion, and parsley, season with +<a name="page_365"><span class="page">Page 365</span></a> salt +and pepper, add two wineglassfuls of Sherry and half a cupful of +stock. Sprinkle with crumbs and bake. Take up the fish carefully and +add to the liquid enough brown stock to make the required quantity +of sauce. Thicken with butter and flour cooked together, add a +tablespoonful of butter, a teaspoonful of anchovy essence, and the +juice of half a lemon. Pour around the fish and serve. +</p> + +<h3>SKATE À L'ITALIENNE</h3> + +<p class="indent"> +Put the prepared fish into a buttered saucepan with a bean of garlic, +one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three +cloves, and salt and pepper to season. Sprinkle with flour, cover +the fish with milk, and simmer gently until done, then drain. Put +into a serving-dish, sprinkle with grated cheese, and garnish with +boiled button onions and triangles of fried bread. Strain the sauce +over and serve. +</p> + +<h3>SKATE À LA ROYALE</h3> + +<p class="indent"> +Parboil small pieces of skate, drain, cool, and marinate in oil +and vinegar, seasoning with salt and pepper. Drain, dip in batter, +and fry. Serve with any preferred sauce. +</p> + +<h2><a name="page_367"><span class="page">Page 367</span></a> +THIRTY-FIVE WAYS TO COOK SMELTS</h2> + +<h3>BROILED SMELTS—I</h3> + +<p class="indent"> +Dip prepared smelts in lemon-juice and seasoned melted butter, +then in flour; broil in a double-broiler, and serve with Remoulade +Sauce. +</p> + +<h3>BROILED SMELTS—II</h3> + +<p class="indent"> +Draw and clean large smelts, dip in oil, season with salt and pepper, +and broil on a double-broiler. Serve with Maître d'Hôtel +Sauce. +</p> + +<h3>BROILED SMELTS—III</h3> + +<p class="indent"> +Split and bone large smelts, rub with seasoned oil, and broil. Serve +with Bearnaise Sauce. +</p> + +<h3>BROILED SMELTS—IV</h3> + +<p class="indent"> +Soak the prepared fish for an hour in seasoned olive-oil, drain, +broil carefully, and serve with Maître d'Hôtel Sauce. +</p> + +<h3><a name="page_368"><span class="page">Page 368</span></a> +BROILED SMELTS—V</h3> + +<p class="indent"> +Take off the heads, split the fish, remove the back-bone, and broil +for five minutes on a buttered broiler. Garnish with lemon and +parsley and serve with melted butter, made very hot with red pepper. +</p> + +<h3>BROILED BONED SMELTS À LA BEARNAISE</h3> + +<p class="indent"> +Split a dozen good-sized smelts, take out the back-bone, rub with +seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce +into the platter, lay the smelts upon it, and serve. +</p> + +<h3>BROILED SMELTS WITH ONION SAUCE</h3> + +<p class="indent"> +Clean six or seven large smelts, dip in beaten egg, then into seasoned +crumbs, and string on skewers by the heads. Broil, basting with +melted butter as required. Fry two teaspoonfuls of chopped onion +in butter, but do not brown. Take from the fire, add a teaspoonful +of vinegar, and an equal quantity of minced parsley. Pour into +a bowl and put on ice until cool. When ready to serve, mix a +tablespoonful and a half of fresh butter with the sauce and make +it into small balls. Serve one ball of the butter with each fish. +</p> + +<h3><a name="page_369"><span class="page">Page 369</span></a> +BAKED SMELTS—I</h3> + +<p class="indent"> +Remove the heads, split, dip in melted butter, then in flour. Put +into a buttered baking-pan, bake for ten minutes, sprinkle with +cayenne and lemon-juice, and serve. +</p> + +<h3>BAKED SMELTS—II</h3> + +<p class="indent"> +Put prepared smelts into a buttered baking-dish, sprinkle with +chopped parsley and mushrooms, and salt, pepper, and grated nutmeg +to season. Pour over half a cupful of white wine, cover with a +Cream Sauce, sprinkle with crumbs, dot with butter, and bake in +the oven. Squeeze lemon-juice over and serve in the baking-dish. +</p> + +<h3>BAKED SMELTS—III</h3> + +<p class="indent"> +Clean eighteen or twenty smelts and put into a baking-dish with +one tablespoonful each of chopped onion and celery, a wineglassful +of white wine, and salt and pepper to season. Cover with large fresh +mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs, +dot with butter, and bake in a hot oven. Sprinkle with parsley, +squeeze lemon-juice over, and serve. +</p> + +<h3><a name="page_370"><span class="page">Page 370</span></a> +BAKED SMELTS À LA DUXELLES</h3> + +<p class="indent"> +Put a dozen cleaned and prepared smelts into a buttered baking-dish +and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and +grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful +of white wine has been added. Sprinkle with crumbs, dot with butter, +and bake for thirty minutes. Squeeze lemon-juice over and serve. +</p> + +<h3>BAKED SMELTS À LA MANTON</h3> + +<p class="indent"> +Prepare according to directions given for Baked Smelts a la Duxelles, +omitting the chopped onion and the wine from the sauce. Sprinkle +with crumbs and grated Parmesan cheese, dot with butter, and brown +in the oven. Squeeze the juice of a lemon over and serve. +</p> + +<h3>FRIED SMELTS—I</h3> + +<p class="indent"> +Dip the prepared fish into seasoned, melted butter, then into corn-meal, +and fry in deep fat. Or, dip in beaten egg and corn-meal. +</p> + +<h3>FRIED SMELTS—II</h3> + +<p class="indent"> +Clean the fish, season with salt and pepper, and sauté in +hot fat. Or, dip in egg and crumbs and fry in deep fat. +</p> + +<h3><a name="page_371"><span class="page">Page 371</span></a> +FRIED SMELTS—III</h3> + +<p class="indent"> +Dredge the cleaned fish with flour, dip in egg and crumbs, and +sauté in a frying-pan with butter, or fry in deep fat. +</p> + +<h3>FRIED SMELTS—IV</h3> + +<p class="indent"> +Dip the cleaned smelts in cream, then in seasoned flour, and fry +in fat to cover. Serve with Tartar Sauce. +</p> + +<h3>FRIED SMELTS—V</h3> + +<p class="indent"> +Clean small smelts, season with salt and pepper, dip in egg and +crumbs, and string on skewers, piercing the head with a skewer. +Fry in deep fat and serve with Mayonnaise or Tartar Sauce. +</p> + +<h3>FRIED SMELTS—VI</h3> + +<p class="indent"> +Clean the smelts, trim off the tails, and remove the back-bone. +Sprinkle with salt and pepper inside and out and skewer into circles +with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve +with Tartar Sauce. +</p> + +<h3>FRIED SMELTS À L'ANGLAISE</h3> + +<p class="indent"> +Dip the cleaned fish into cracker crumbs, then in beaten eggs, +then in cracker crumbs, <a name="page_372"><span class="page">Page +372</span></a> and fry brown in deep fat. Serve with Tartar Sauce. +</p> + +<h3>FRIED SMELTS AU BEURRE NOIR</h3> + +<p class="indent"> +Clean the smelts, season with salt and pepper, dip in corn-meal, +then in beaten egg and crumbs, and fry in deep fat. Drain and serve +with Brown Butter Sauce. If desired, the fish may be skewered in +circles before frying. +</p> + +<h3>FRIED SMELTS À LA PARISIENNE</h3> + +<p class="indent"> +Wash the smelts, remove the bone, wipe dry, dredge with flour, +put their tails in their mouths, fasten with a tooth-pick, and +fry in very hot fat. Garnish with hard-boiled eggs and serve with +Tartar Sauce. +</p> + +<h3>FRIED SMELTS WITH SALT PORK</h3> + +<p class="indent"> +Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal. +Cut half a pound of fat salt pork into dice, and fry until crisp. +Take up the pork, fry the fish in the fat, and drain on brown paper. +Make a Cream Sauce, using the pork fat instead of butter, add to +it the diced pork, pour around the fish and serve. +</p> + +<h3><a name="page_373"><span class="page">Page 373</span></a> +STUFFED SMELTS—I</h3> + +<p class="indent"> +Stuff the cleaned fish with bread-crumbs mixed with tomato and +melted butter, seasoning with salt and pepper. Bake in a buttered +pan and serve with any preferred sauce. +</p> + +<h3>STUFFED SMELTS—II</h3> + +<p class="indent"> +Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll +in melted butter, then in crumbs, and bake for fifteen minutes, +basting with melted butter; the breading may be omitted if a more +simple dish is desired. Serve with Bearnaise Sauce. +</p> + +<h3>STUFFED SMELTS—III</h3> + +<p class="indent"> +Cook to a paste one cupful of crumbs and one cupful of milk. Beat +smooth, add one egg well-beaten, a teaspoonful each of minced parsley, +lemon-juice, and chopped olives, and one cupful of chopped oysters. +Stuff large smelts, lay them in a pan lined with buttered paper, +skewer the head and tail together, and fill the circles with stuffing. +Steam for fifteen minutes or sprinkle with crumbs and butter and +bake. +</p> + +<h3>STUFFED SMELTS À L'ITALIENNE</h3> + +<p class="indent"> +Prepare, clean, and split the smelts, stuff <a name="page_374"><span +class="page">Page 374</span></a> with seasoned crumbs, and arrange +in a buttered baking-dish, cover with Italian Sauce, and bake. +Squeeze lemon-juice over and serve. Chopped oysters or cooked fish +may be used with, or instead of, the crumbs. +</p> + +<h3>STUFFED SMELTS AU GRATIN</h3> + +<p class="indent"> +Chop half a pound of raw fish, either sea-bass or salmon, and pound +in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs +which have been soaked in hot milk and squeezed dry. Add the yolks +of two eggs and the white of one, two tablespoonfuls of cream, +and salt and pepper to season. Rub until very smooth and fold in +lastly two tablespoonfuls of whipped cream. Let cool thoroughly. +</p> + +<p class="indent"> +Fry two tablespoonfuls of chopped onion in butter with two +tablespoonfuls of minced parsley and a quarter of a pound of chopped +fresh mushrooms. Season with salt and pepper and set aside. Stuff +the smelts with the fish paste. Butter a silver platter and spread +it thinly with the fried onions and mushrooms. Add two tablespoonfuls +of white wine and lay the fish upon it. Sprinkle with salt and +pepper, spread with the rest of the onion and mushrooms, cover +with crumbs, dot with butter, and brown in the oven. Serve in the +Same dish. +</p> + +<h3><a name="page_375"><span class="page">Page 375</span></a> +SMELTS AU GRATIN</h3> + +<p class="indent"> +Clean and dry eighteen smelts. Fry together in butter a chopped +onion, two shallots, twice the quantity of mushrooms, a minced +bean of garlic, and a tablespoonful of minced parsley. Butter a +baking-dish, spread the cooked vegetables upon it, and lay upon +it the prepared fish. Season with salt and pepper, moisten with +half a glassful of white wine, cover with large fresh mushrooms, +pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot +with butter, and bake in the oven. Sprinkle with lemon-juice and +minced parsley and serve. The smelts may be boned if desired. +</p> + +<h3>SMELTS AU BEURRE NOIR</h3> + +<p class="indent"> +Roll the cleaned smelts in flour, sauté in butter, and arrange +on fingers of buttered toast. Brown half a cupful of butter, add +a tablespoonful of vinegar, pour over the fish, and serve. +</p> + +<h3>SMELTS À LA BOULANGER</h3> + +<p class="indent"> +Clean and dry the fish, dip into cream, then into flour, and fry +in deep fat. +</p> + +<h3>SMELTS À LA DAVIS</h3> + +<p class="indent"> +Prepare and clean the fish, remove the bone, <a name="page_376"><span +class="page">Page 376</span></a> dip in milk, season with salt and +pepper, dip in flour, and brown in butter. Melt two tablespoonfuls +of peanut butter, add to it the juice of a lemon, pour over the +fish and serve, garnishing with lemon and parsley. +</p> + +<h3>SMELTS À LA TOULOUSE</h3> + +<p class="indent"> +Clean and bone a dozen large smelts. Cook in a saucepan with white +wine and mushroom liquor or stock, seasoning with salt and pepper. +Drain, and add the remaining liquid to a cupful of Allemande Sauce. +Add a few button mushrooms and a tablespoonful of butter to the +sauce. Pour over the smelts and serve. +</p> + +<h3>SMELTS À LA DRESDEN</h3> + +<p class="indent"> +Clean and remove the bone from large smelts and stuff them with +seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste +with melted butter. Butter a serving-dish, lay the prepared fish +upon it, cover with chopped onion, and squeeze over the juice of +a lemon. Add a tablespoonful of butter and a cupful of white stock +and bake half an hour. Serve with any preferred sauce. +</p> + +<h3>BOILED SMELTS</h3> + +<p class="indent"> +Cook smelts in salted and acidulated <a name="page_377"><span +class="page">Page 377</span></a> water, or in court bouillon, drain +and serve with Tartar Sauce. +</p> + +<h3>SMELTS WITH MAYONNAISE</h3> + +<p class="indent"> +Dip the cleaned fish into beaten egg, then into crumbs, and fry +in deep fat. Serve cold with Mayonnaise. +</p> + +<h3>STEWED SMELTS</h3> + +<p class="indent"> +Clean the fish and remove the heads. Put into a buttered china +baking-dish. Add enough fish or veal stock to cover, and chopped +onions, capers, parsley, thyme, pepper and salt, and white wine +to season. Bring to the boil, pour over the fish and bake for ten +or fifteen minutes. Serve in the same dish. +</p> + +<h3>SMELTS WITH FINE HERBS</h3> + +<p class="indent"> +Chop together chives and parsley, and sprinkle a buttered baking-dish. +Season with salt and pepper, lay prepared smelts upon it, sprinkle +with chopped onions and seasoning, add half a cupful of white wine, +cover with buttered paper and bake for ten minutes. Take up carefully, +thicken the liquid with butter and flour cooked together, and serve +with the fish. +</p> + +<h3><a name="page_378"><span class="page">Page 378</span></a> +SMELT CROQUETTES</h3> + +<p class="indent"> +Clean and split smelts and remove the backbone. Pound fine a pound +of cooked halibut, seasoning with salt, white pepper, and Sherry. +Add enough very thick Cream Sauce to make a stiff paste, and cool. +Shape into croquettes and roll a smelt around each one, fastening +it by sticking the tail through the head. Dip in egg and crumbs +and fry in hot lard to cover. Serve with Tartar Sauce. +</p> + +<h3>SMELTS IN MATELOTE</h3> + +<p class="indent"> +Chop together an onion, a sprig of parsley, three mushrooms, and +a bean of garlic. Fry in oil and season with salt and pepper. Put +the cleaned smelts into the pan, add enough white wine to cover, +and simmer until done. Strain the liquid, thicken it with butter +and flour cooked together, pour over the fish, and serve with a +garnish of lemon and parsley. +</p> + +<h2><a name="page_379"><span class="page">Page 379</span></a> +FIFTY-FIVE WAYS TO COOK SOLES</h2> + +<p class="indent"> +NOTE:—If the imported sole is not readily obtainable, flounder +or pompano makes a very acceptable substitute. +</p> + +<h3>BOILED SOLES</h3> + +<p class="indent"> +Trim the soles, rub with lemon-juice and boil in salted water. Drain, +and serve with any preferred sauce. +</p> + +<h3>BROILED SOLE—I</h3> + +<p class="indent"> +Marinate for an hour in oil and lemon-juice seasoned with salt +and pepper. Broil on a double-broiler and serve with Maître +d'Hôtel Sauce. +</p> + +<h3>BROILED SOLE—II</h3> + +<p class="indent"> +Clean and skin a sole, dip in melted butter and lemon-juice, then in +seasoned crumbs, and broil. Remove the bone from an anchovy and rub +it to a paste with a small lump of butter. Add a wineglassful of white +wine and the juice of half a lemon and keep <a name="page_380"><span +class="page">Page 380</span></a> the sauce warm. Place the sole +on a hot dish, pour the sauce over and serve. +</p> + +<h3>BAKED FILLETS OF SOLE—I</h3> + +<p class="indent"> +Butter a baking-pan, sprinkle with chopped onions and parsley, +lay fillets of sole upon it, spread with butter, season with salt +and pepper, add a wineglassful of white wine, and bake in the oven, +basting frequently. Take up the fish carefully, add to the liquid +a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs +and minced parsley to season. Lay the fillets on a baking-dish, +spread with the paste, cover with large fresh mushrooms, sprinkle +with crumbs, dot with butter, and brown in the oven. Serve very +hot in the same dish. +</p> + +<h3>BAKED FILLETS OF SOLE—II</h3> + +<p class="indent"> +Put the prepared fillets in a buttered baking-dish, sprinkling +with chopped onion, parsley, and mushrooms, and seasoning with +salt and pepper. Add a tablespoonful of butter and enough white +wine and white stock in equal parts to keep from burning. Bake, +basting frequently. Cook together one tablespoonful each of butter +and flour, add a cupful of brown stock and cook until thick, stirring +constantly. Take up the <a name="page_381"><span class="page">Page +381</span></a> fish, drain the liquor from the pan into the sauce, +and reheat. Spread the sauce over the fish, sprinkle with crumbs, +dot with butter, and brown in the oven. +</p> + +<h3>FILLETS OF SOLE BAKED IN WHITE WINE</h3> + +<p class="indent"> +Butter a baking-dish and put into it six fillets of sole. Add half +a cupful of hot water and a tablespoonful of lemon-juice. Cook +together one tablespoonful each of butter and flour, seasoning +with minced parsley, grated onion, salt, cayenne, and powdered +mace. Add one cupful of white wine and cook until thick, stirring +constantly. Drain the fish, pour the sauce over, and serve. +</p> + +<h3>BAKED SOLE WITH WINE SAUCE</h3> + +<p class="indent"> +Clean a large sole, trimming off the gills and dark skin and scraping +the white side. Make a deep cut on each side of the back-bone and +take off the fins. Put into a buttered baking-pan with salt and +pepper to season and two cupfuls of white wine. Bake for twenty +minutes. Cook together one tablespoonful of butter and two of flour, +add a cupful of cold water and cook until thick, stirring constantly. +Strain the liquor from the fish into the sauce, bring to the boil, +add one <a name="page_382"><span class="page">Page 382</span></a> +tablespoonful each of butter and minced parsley, pour over the +fish and serve. +</p> + +<h3>FRIED SOLE—I</h3> + +<p class="indent"> +Remove the skin, dip in beaten egg, then in crumbs, and fry in deep +fat. Serve with any preferred sauce. +</p> + +<h3>FRIED SOLE—II</h3> + +<p class="indent"> +Skin and clean a pair of soles and marinate for an hour in oil +and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool, +trim, dip into melted butter, then into the beaten yolks of eggs, +then into seasoned crumbs. Sprinkle with grated Parmesan cheese +and broil slowly, basting with melted butter if needed. Serve with +Maître d'Hôtel Sauce. +</p> + +<h3>FRIED FILLETS OF SOLE—I</h3> + +<p class="indent"> +Marinate a sole for an hour in white wine, seasoned with salt, +pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge +with flour, and fry in hot lard. +</p> + +<h3>FRIED FILLETS OF SOLE—II</h3> + +<p class="indent"> +Sprinkle the prepared fillets with salt, pepper, and lemon-juice, +dip in egg and crumbs, repeat, fry in fat to cover, and serve with +Tartar Sauce. +</p> + +<h3><a name="page_383"><span class="page">Page 383</span></a> +FRIED FILLETS OF SOLE À L'ORLY</h3> + +<p class="indent"> +Soak the prepared fillets for an hour in lemon-juice seasoned with +grated onion, minced parsley, salt and pepper. Drain, dry, dredge +with flour or dip in batter. Fry in deep fat and serve with Tomato +Sauce. +</p> + +<h3>FRIED SOLE À L'ANGLAISE</h3> + +<p class="indent"> +Dredge the prepared fish with flour, brush with the beaten yolk +of an egg, cover with crumbs, and fry in deep fat. +</p> + +<h3>FRIED SOLE À LA COLBERT—I</h3> + +<p class="indent"> +Cut the fish into fillets, dip in milk, then in flour, and fry +brown. Serve with melted butter and garnish with lemon and parsley. +</p> + +<h3>FRIED SOLE À LA COLBERT—II</h3> + +<p class="indent"> +Select six small soles, cut off their heads, and make an incision +down the back-bone. Season with salt, pepper, and lemon-juice, dip +in egg and crumbs, fry in hot fat, drain, and serve with Colbert +Sauce. +</p> + +<h3>FRIED SOLES WITH SHRIMP SAUCE</h3> + +<p class="indent"> +Fillet the fish, dip in flour, then into egg and crumbs, fry in +deep fat, and serve with Shrimp Sauce. +</p> + +<h3><a name="page_384"><span class="page">Page 384</span></a> +SOLE À L'AURORE</h3> + +<p class="indent"> +Butter a shallow platter, lay a sole upon it, cover with buttered +paper and put into the oven for ten minutes. Take it out and remove +the back-bone, filling its place with chopped onions and parsley. +Replace the upper side of the fish, cover with a cupful of Cream +Sauce and put in the oven for ten or fifteen minutes. Rub the yolks +of hard-boiled eggs through a sieve over the fish, and garnish +with the whites in rings, sliced lemon, and parsley. +</p> + +<h3>FILLETS OF SOLE À LA BERCY</h3> + +<p class="indent"> +Cook some fillets of sole in butter, seasoning with salt, pepper, +and minced onion. Take up the fish, add two tablespoonfuls of butter, +a teaspoonful of minced parsley, and the juice of a lemon. Pour +over the fish and serve. +</p> + +<h3>FILLETS OF SOLE À LA BORDEAUX</h3> + +<p class="indent"> +Season the prepared fillets with salt and pepper, dip in melted +butter, then into flour, then into beaten eggs, then into bread-crumbs. +Fry brown in deep fat, garnish with lemon and parsley, and serve +with Tomato Sauce. +</p> + +<h3><a name="page_385"><span class="page">Page 385</span></a> +SOLES À LA COLBERT</h3> + +<p class="indent"> +Skin and trim the soles and boil in salted water until done. Chop +fine a head of endive and fry it in butter. Add two cupfuls of +stock, bring to the boil, take from the fire, and add the yolk +of an egg beaten smooth with a little cream. Place the soles on +a hot dish, pour over the sauce, and serve. +</p> + +<h3>FILLETS OF SOLE À LA CRÈME</h3> + +<p class="indent"> +Simmer the prepared fillets in salted and acidulated water to cover, +seasoning with salt and pepper, sliced onion, cloves, and parsley. +Cook together a tablespoonful each of butter and flour and add +one cupful of cream and half a cupful of stock. Cook until thick, +stirring constantly. Take from the fire, season with salt and pepper, +and add the yolks of two eggs beaten smooth with a teaspoonful of +lemon-juice and a tablespoonful of melted butter. Pour the sauce +over the fillets and serve. +</p> + +<h3>SOLE À LA DIEPPOISE</h3> + +<p class="indent"> +Butter a baking-dish, sprinkle with chopped shallot, and lay upon +it the fillets of three soles. Add half a wineglassful of white +wine and three tablespoonfuls of mushroom <a name="page_386"><span +class="page">Page 386</span></a> liquor. Cook for six minutes, +take up, and reduce the liquid half by rapid boiling. Add to it +one cupful of Allemande Sauce, a dozen cooked mussels or oysters, +and half a dozen small cooked mushrooms. Take from the fire, add +a tablespoonful of butter and the juice of half a lemon. Pour over +the fish and serve. +</p> + +<h3>FILLETS OF SOLE À LA FRANÇAISE</h3> + +<p class="indent"> +Fry the fillets with a chopped onion and a tablespoonful of chopped +parsley in seasoned butter. Serve with Italian Sauce. +</p> + +<h3>FILLETS OF SOLE À L'ITALIENNE</h3> + +<p class="indent"> +Arrange the prepared fillets in a buttered saucepan, with salt, +pepper, chopped onion, and half a cupful of white wine. Cook for +ten minutes and drain carefully, reserving the liquid. Add four +tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish +Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley, +and the juice of half a lemon. Pour over the fish and serve. +</p> + +<h3>FILLETS OF SOLE À LA JOINVILLE</h3> + +<p class="indent"> +Season the prepared fillets with salt, pepper, and grated nutmeg, +and put into a buttered <a name="page_387"><span class="page">Page +387</span></a> baking-pan with a tablespoonful of butter and half +a cupful of white wine. Cover, cook for ten minutes, and drain, +reserving the liquid. Arrange on a serving-dish and cover with cooked +mushrooms, oysters, and lobster. Cook together two tablespoonfuls +each of butter and flour, add the fish gravy and two cupfuls of +white stock, and cook until thick, stirring constantly. Take from +the fire, add the yolks of four eggs beaten with the juice of half +a lemon, two tablespoonfuls of butter, a pinch of red pepper, and +enough pounded lobster coral to tint. Pour the sauce over the fish +and serve. +</p> + +<h3>FILLETS OF SOLE À LA JOINVILLE—II</h3> + +<p class="indent"> +Butter a flat baking-dish and arrange in it, crown-shaped, the +prepared and cleaned fillets of three soles. Add half a wineglassful +of white wine, three tablespoonfuls of mushroom liquor, and salt +and pepper to season. Cook for six minutes, take up the fish, and +put on a hot dish. Cover with Allemande Sauce, garnish with broiled +mushrooms and serve. +</p> + +<h3>SOLE À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Simmer fillets of sole for six minutes in salted and acidulated +water to cover. Drain and serve with Maître d'Hôtel +Sauce. +</p> + +<h3><a name="page_388"><span class="page">Page 388</span></a> +FILLETS OF SOLE À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Put the fillets into a buttered baking-tin, sprinkle with salt +and lemon-juice, cover with buttered paper, and cook in a hot oven +for six minutes. Put the bones and trimmings of the fish into a +saucepan with cold water to cover and simmer slowly. Cook together +one tablespoonful of butter and two of flour, add the strained fish +stock, and cook until thick, stirring constantly. Add one-fourth +cupful of cream, reheat, take from the fire, add a tablespoonful +of minced parsley, a dash of lemon-juice, and salt and pepper to +season. Arrange the fillets on a hot platter, drain the liquid +from the pan into the sauce, pour over the fish, and serve. +</p> + +<h3>FILLETS OF SOLE À LA MARÉCHALE</h3> + +<p class="indent"> +Season the prepared fillets with salt, pepper, and lemon-juice, +and cover with a thin coating of Béchamel Sauce. Put on ice +for an hour, dip in crumbs, then in beaten egg, then in crumbs, +and sauté in clarified butter, drain, and serve with +Béchamel Sauce. +</p> + +<h3>SOLE À LA NORMANDY—I</h3> + +<p class="indent"> +Make a stuffing of bread-crumbs, sweet <a name="page_389"><span +class="page">Page 389</span></a> herbs, oysters, mushrooms, truffles, +and a quarter of a pound of ham, all chopped very fine and mixed +to a paste with stock. Stuff the fish with this, sprinkle with +lemon-juice, dot with butter, sprinkle with crumbs, minced parsley, +and salt and pepper to season. Add half a cupful of white stock and +bake slowly, basting frequently and adding more stock if required. +</p> + +<h3>SOLE À LA NORMANDY—II</h3> + +<p class="indent"> +Butter a baking-dish and cover with sliced onions, parboiled. Lay +the sale upon them, seasoning with salt, pepper, grated nutmeg, +and minced parsley. Add the juice of a lemon and white wine to +cover. Bake in a slow oven, basting with the gravy, and adding +melted butter if necessary. Serve with a sauce made by adding half +a cupful of cream to the gravy and thickening with a tablespoonful +each of butter and flour cooked together. +</p> + +<h3>SOLE À LA NORMANDY—III</h3> + +<p class="indent"> +Put the fillets from three soles in a buttered saucepan with half a +wineglassful of white wine, three tablespoonfuls of mushroom liquor, +and salt and pepper to season. Cover and cook for six minutes, drain, +and arrange on a serving-dish. Boil the gravy for five minutes, <a +name="page_390"><span class="page">Page 390</span></a> add a cupful +of Allemande Sauce, a dozen oysters, and six sliced mushrooms. Take +from the fire, add a tablespoonful of butter and the juice of half +a lemon, pour over the fish, and serve. +</p> + +<h3>SOLE À LA NORMANDY—IV</h3> + +<p class="indent"> +Butter a baking-dish and put the fish into it with two dozen oysters, +a dozen mussels, a chopped onion, a sprig each of thyme and parsley, +a tablespoonful of butter, and salt and pepper to season. Add one +cupful each of red wine and stock, cover, and cook until nearly +done. Drain and keep warm, lay the oysters and mussels over the +sole. Add to the liquid enough stock to make the required quantity +of sauce, strain, and thicken with flour cooked in butter. Take +from the fire, add the beaten yolks of two eggs, pour over the +fish, and serve. +</p> + +<h3>FILLETS OF SOLE À LA NORMANDY</h3> + +<p class="indent"> +Put the fillets in a buttered saucepan with salt and pepper to +season, a tablespoonful of butter, a chopped onion, and half a +cupful of white wine. Cover and cook for ten minutes, then take +up the fish and drain carefully. Cook together without browning, +two tablespoonfuls each of butter and flour, add the <a +name="page_391"><span class="page">Page 391</span></a> liquid drained +from the pan and enough oyster liquor and white stock to make three +cupfuls of sauce. Cook until thick, stirring constantly, skim, +take from the fire, and add the yolks of four eggs well-beaten, +two tablespoonfuls of butter in small bits, the juice of half a +lemon, and a few cooked oysters, mussels, and scallops cut fine. +Pour the sauce over and serve. +</p> + +<h3>FILLETS OF SOLE À L'ORLY</h3> + +<p class="indent"> +Marinate the prepared fillets for half an hour in lemon-juice with +pepper and salt to season. Put the trimmings of the fish into a +saucepan with a bunch of sweet herbs and white wine to cover. Season +with salt and pepper, boil rapidly for fifteen minutes and strain. +Dredge the fillets with flour, fry in boiling fat, and serve the +sauce separately. +</p> + +<h3>FILLETS OF SOLE À LA PROVENCE</h3> + +<p class="indent"> +Simmer the fillets in white wine to which a little olive-oil has +been added, seasoning with minced parsley and garlic, grated nutmeg, +salt, and pepper. Drain, sprinkle with lemon-juice, and serve with +a border of fried onions. +</p> + +<h3><a name="page_392"><span class="page">Page 392</span></a> +FILLETS OF SOLE À LA ROUEN</h3> + +<p class="indent"> +Put the prepared fillets into a buttered baking-pan and squeeze +lemon-juice over them. Cover with buttered paper and bake. Cook +together one tablespoonful each of butter and flour, add one cupful +of fish stock and half a cupful of cream, and cook until thick, +stirring constantly. Season with salt, paprika, and lemon-juice. +Pour over the fish and serve. +</p> + +<h3>FILLETS OF SOLE À LA TROUVILLE</h3> + +<p class="indent"> +Put the prepared fillets into a buttered pan with salt, pepper, +grated nutmeg, half a cupful of white wine, and half a cupful of +stock. Cover and cook quickly, then drain the fish and keep warm. Put +into the pan in which the fish was cooked two dozen large oysters, +two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly +until cooked, drain, and cover the fish with them. Add stock if +necessary to make the required quantity of sauce, and thicken with +two tablespoonfuls each of butter and flour cooked together. Pour +the sauce over, sprinkle with crumbs, dot with butter, and brown +in the oven. +</p> + +<h3>FILLETS OF SOLE À LA VÉNITIENNE—I</h3> + +<p class="indent"> +Put the prepared fillets into a buttered pan <a name="page_393"><span +class="page">Page 393</span></a> with salt, pepper, nutmeg, a chopped +onion, and half a cupful of white wine. Cover and cook for ten +minutes. Add two cupfuls of stock and thicken with a tablespoonful +each of butter and flour cooked together. Take from the fire, add +the yolks of four eggs beaten with the juice of half a lemon, and +two tablespoonfuls of butter. Pour the sauce over the fish, sprinkle +with chopped parsley, and serve. +</p> + +<h3>FILLETS OF SOLE À LA VÉNITIENNE—II</h3> + +<p class="indent"> +Simmer the fillets for ten minutes in a saucepan with clarified +butter, lemon-juice, white pepper, and salt. Simmer other fillets +without trimming in the same manner. Drain and cool. Cut the untrimmed +fillets into dice, mix with thick Allemande Sauce, grated Parmesan +cheese, and salt, white pepper, and grated nutmeg to season. Spread +this preparation very thinly on an earthen dish, and when it is +cool cut into pieces the size and shape of the fillets; dip in +crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm +the fillets and arrange in a circle alternately with the breaded +ones. Serve with any preferred sauce. +</p> + +<h3>SOLE AU GRATIN—I</h3> + +<p class="indent"> +Make a paste of bread-crumbs and chopped <a name="page_394"><span +class="page">Page 394</span></a> mushrooms, seasoning with pepper, +salt, and minced parsley, and using cream for the liquid. Butter a +serving-dish, spread with a layer of the paste, lay the fish upon +it, and pour over it a wineglassful of white wine and an equal +quantity of veal or chicken stock. Cover with crumbs, dot with +butter, and brown in the oven. Serve in the dish in which it was +cooked. +</p> + +<h3>SOLE AU GRATIN—II</h3> + +<p class="indent"> +Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced +parsley. Season the fish with salt, pepper, and ginger, and stuff +with whole oysters, shrimps, and mushrooms. Cover with a layer +of bread-crumbs, parsley, and butter, add half a wineglassful of +white wine, and bake until done. +</p> + +<h3>SOLE AU GRATIN—III</h3> + +<p class="indent"> +Put the prepared fish into a buttered baking-dish, season with +salt and pepper, sprinkle with minced parsley, add enough white +wine to keep from burning, and bake. Take up carefully, cover with +Italian Sauce, sprinkle thickly with crumbs, and brown in the oven. +</p> + +<h3>SOLE AU GRATIN—IV</h3> + +<p class="indent"> +Cook together in butter a chopped onion, <a name="page_395"><span +class="page">Page 395</span></a> half a dozen mushrooms, a tablespoonful +of minced parsley, and a bean of garlic, with salt and pepper to +season. Spread on the bottom of a buttered baking-dish and lay +the seasoned fillets upon it. Add half a wineglassful of white +wine and bake for five minutes. Cover with fresh mushrooms, pour +over a cupful of Spanish Sauce, sprinkle with crumbs, dot with +butter, and brown in the oven. Squeeze the juice of half a lemon +over it and serve. +</p> + +<h3>STEWED SOLES WITH OYSTER SAUCE</h3> + +<p class="indent"> +Soak the fish for two hours in seasoned vinegar and simmer until +done in salted and acidulated water. Serve with Oyster Sauce. +</p> + +<h3>FILLETS OF SOLE WITH ANCHOVIES</h3> + +<p class="indent"> +Fry the fillets in olive-oil, seasoning with salt and pepper, cool, +and cut into small pieces. Add four anchovies cut into small bits, +pour over a French dressing and serve with toasted crackers. +</p> + +<h3>FILLETS OF SOLE IN CASES</h3> + +<p class="indent"> +Fry in butter one cupful of chopped mushrooms, two tablespoonfuls of +chopped onion, and one tablespoonful of minced parsley, seasoning with +pepper and salt. Cut the <a name="page_396"><span class="page">Page +396</span></a> soles in fillets, spread with the mixture, tie with +thread, put into a buttered pan, cover, and bake. Put each fillet +into a small paper case, fill with Cream Sauce, lay a mushroom +on the top of each, and serve. +</p> + +<h3>FILLETS OF SOLE WITH FINE HERBS</h3> + +<p class="indent"> +Prepare according to directions given for Fillets of Sale à +la Joinville—II, adding to the sauce a chopped onion and two +shallots browned in butter, with twice the quantity of chopped +mushrooms, and a bean of garlic. Season with salt, pepper, and +minced parsley. +</p> + +<h3>SOLES WITH FINE HERBS</h3> + +<p class="indent"> +Trim the fish and put into a buttered baking-pan, sprinkling with +chopped mushrooms, parsley, and grated onion. Season with salt, +pepper, and grated nutmeg, add enough white wine to keep from burning, +cover with buttered paper, and bake. Take up the fish and add the +drained liquid to a cupful of Allemande Sauce and reheat. Take +from the fire, add a tablespoonful of butter, the juice of half +a lemon, and a teaspoonful of minced parsley. Pour over the fish +and serve. +</p> + +<h3>FILLETS OF SOLE WITH MUSHROOMS</h3> + +<p class="indent"> +Bake the fillets for ten minutes and cool. <a name="page_397"><span +class="page">Page 397</span></a> Cook together one tablespoonful +each of butter and flour, add half a cupful of stock and half a +cupful of cream. Cook until thick, stirring constantly. Add a pound +of fresh mushrooms chopped fine and simmer until the mushrooms are +cooked. Cool the mushroom mixture and spread upon the fillets. +Set the baking-pan into another of hot water, reheat in the oven, +and serve with Hollandaise Sauce. +</p> + +<h3>FILLETS OF SOLE WITH OYSTERS</h3> + +<p class="indent"> +Fry the fillets in butter and cover with Allemande Sauce to which +chopped cooked oysters have been added. +</p> + +<h3>FILLETS OF SOLE WITH RAVIGOTE SAUCE</h3> + +<p class="indent"> +Fry the fillets in seasoned butter, adding a little lemon-juice +when done. Pour over Ravigote Sauce and serve. +</p> + +<h3>FILLETS OF SOLE IN TURBANS</h3> + +<p class="indent"> +Put the bones and trimmings cut from fillets of sole in cold water +to cover, simmer for half an hour, strain, and add a pinch of salt +to the liquid. When it boils, put in the fillets rolled up, and +fastened with a toothpick. Simmer for ten minutes and prepare <a +name="page_398"><span class="page">Page 398</span></a> a Cream +Sauce, using for liquid half fish stock and half milk or cream. +Pour over the fish and serve. +</p> + +<h3>FILLETS OF SOLE WITH WINE</h3> + +<p class="indent"> +Butter a baking-pan, lay the fillets in it, season with salt and +pepper, and spread with butter. Add half a cupful of white wine, +cover with buttered paper, and bake for five or ten minutes. Take +up the fish carefully and add to the liquid a teaspoonful each +of butter and flour cooked together. Take from the fire, add the +yolk of two eggs, beaten smooth with half a cupful of cream; pour +over the fish and serve. +</p> + +<h3>ROLLED FILLETS OF SOLE</h3> + +<p class="indent"> +Beat together until smooth two tablespoonfuls of anchovy paste, a +teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne, +and two tablespoonfuls of fresh butter. Spread long narrow fillets +of sole with the butter, roll and fasten with wooden tooth-picks. +Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in +buttered paper if desired. These fillets may be fried in butter +with parsley and onions, or dipped in egg and crumbs, and fried +in deep fat, or cooked with wine and lemon-juice in stock <a +name="page_399"><span class="page">Page 399</span></a> made from +the bone and trimmings, and served with the strained stock thickened +with butter and flour cooked together. +</p> + +<h3>STUFFED FILLETS OF SOLE</h3> + +<p class="indent"> +Wind long, thin, narrow fillets of sole around small carrots to +keep their shape, fastening with tooth-picks. Simmer the trimmings +of the fish for half an hour in two cupfuls of boiling water to +cover, seasoning with salt and paprika. Cover the fillets with +one cupful of this stock and half a cupful of white wine. Simmer +for twenty minutes. Cook together one tablespoonful each of butter +and flour, add one-half cupful of fish stock and cook until thick, +stirring constantly. Take from the fire, add one-half cupful of +chopped shrimps and one-half cupful of chopped oysters, the yolk +of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce +to season. Take out the carrots and replace with the cooked mixture. +Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve +with any preferred sauce. +</p> + +<h3>CHAUDFROID OF SOLES</h3> + +<p class="indent"> +Marinate the fillets of three soles in seasoned lemon-juice. Chop +half a dozen mushrooms and cook for five minutes in butter, <a +name="page_400"><span class="page">Page 400</span></a> seasoned +with pepper and salt. Add enough bread-crumbs to make a smooth +paste, cool, and spread on the fillets. Fold each piece of fish +so that the stuffing will be in the middle, arrange on a buttered +baking-dish, cook in a moderate oven, and cool. Cook together one +tablespoonful each of butter and flour, and add one cupful of fish +stock made from the bones and trimmings of the soles. Take from +the fire, add a little cream, and stir until cold. Pour the sauce +over the fillets, garnish with lemon, parsley, and hard-boiled +eggs, and serve very cold. +</p> + +<h3>FRITTERS OF SOLE</h3> + +<p class="indent"> +Rub two tablespoonfuls of butter into half a pound of flour, add +a pinch of salt, the beaten yolk of an egg, and enough cold water +to make a very stiff paste. Roll the paste very thin and cut into +pieces large enough to wrap fillets of sole, which have been seasoned +with pepper and salt, and lemon-juice. Fry in deep fat and serve +with Tartar Sauce. +</p> + +<h2><a name="page_401"><span class="page">Page 401</span></a> +TWENTY-FIVE WAYS TO COOK STURGEON</h2> + +<h3>BOILED STURGEON—I</h3> + +<p class="indent"> +Cover a cut of sturgeon with salted and acidulated water. Add an +onion, six cloves, a slice of carrot, three bay-leaves, a small +bunch of parsley, and a cupful of wine. Simmer slowly until done, +drain, and serve with some of the cooking liquor thickened with +flour, browned in butter. +</p> + +<h3>BOILED STURGEON—II</h3> + +<p class="indent"> +Boil the fish in court bouillon and serve with Drawn-Butter Sauce. +</p> + +<h3>BROILED STURGEON STEAKS—I</h3> + +<p class="indent"> +Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season +with salt and pepper, and broil. Serve with melted butter or +Maître d'Hôtel Sauce. +</p> + +<h3>BROILED STURGEON STEAKS—II</h3> + +<p class="indent"> +Skin and soak for an hour in cold salted <a name="page_402"><span +class="page">Page 402</span></a> water. Drain, wipe dry, and soak +for an hour in a marinade of oil and vinegar. Drain and broil. +Serve with melted butter and lemon-juice. +</p> + +<h3>BROILED STURGEON STEAKS—III</h3> + +<p class="indent"> +Skin the steaks and soak in cold, salted water for an hour, drain, +season, and broil, basting with melted butter as required. Season +with melted butter and garnish with lemon quarters and parsley. +Or, brown a tablespoonful of flour in butter, add half a cupful of +cold water and cook until thick, stirring constantly. Season with +salt, lemon-juice, and Worcestershire Sauce, or anchovy essence. +Bring to the boil, pour over the fish, and serve. +</p> + +<h3>FRIED STURGEON—I</h3> + +<p class="indent"> +Parboil slices of sturgeon in milk for fifteen minutes, drain, dip +in beaten egg, then in seasoned flour, and fry brown in butter. +</p> + +<h3>FRIED STURGEON—II</h3> + +<p class="indent"> +Cut the fish into cutlets, dredge with flour, dip into egg and +crumbs, and sauté in a frying-pan. Drain off the fat, add a +little flour and cook to a smooth paste. Add boiling water to make +a sauce, and cook until <a name="page_403"><span class="page">Page +403</span></a> thick, stirring constantly. Season with grated onion, +pepper and salt and sweet herbs. Reheat the fish in the sauce, +squeeze in the juice of half a lemon, and serve. +</p> + +<h3>FRIED STURGEON—III</h3> + +<p class="indent"> +Cut sturgeon steaks into small cutlets. Dip into egg and crumbs, +fry in fat to cover, and serve with any preferred sauce. +</p> + +<h3>BAKED STURGEON—I</h3> + +<p class="indent"> +Skin a large cut of sturgeon, parboil for fifteen minutes, drain, +cover with a marinade of oil and vinegar, and let stand for an hour. +Gash the surface deeply and fill the incision with a force meat +of bread-crumbs and minced salt pork, seasoning with lemon-juice, +pepper, and minced parsley, and adding enough melted butter to make +smooth. Cover, add enough boiling water to keep from burning, and +bake, basting frequently. +</p> + +<h3>BAKED STURGEON—II</h3> + +<p class="indent"> +Skin a large cut of sturgeon, parboil for fifteen minutes, drain, +and cool. Rub with a marinade of oil and vinegar, cover, and bake +with enough water to keep from burning. Serve with Caper Sauce. +</p> + +<h3><a name="page_404"><span class="page">Page 404</span></a> +BAKED STURGEON—III</h3> + +<p class="indent"> +Skin a six-pound cut of sturgeon and parboil for twenty minutes. +Drain and put into a baking-pan on a layer of thinly sliced bacon. +Add enough boiling water to keep from burning, and bake until done, +basting often. +</p> + +<h3>BAKED STURGEON—IV</h3> + +<p class="indent"> +Skin a six-pound cut of sturgeon, soak in salted water for an hour, +drain, and parboil in fresh water. Make a stuffing of bread-crumbs, +chopped salt pork, sweet herbs, and enough melted butter to make +a smooth paste. Score the upper-side of the fish deeply and fill +the gashes with the stuffing. Put in a buttered baking-pan with +enough water to keep from burning, and bake for an hour, basting +as required. Serve with Drawn-Butter Sauce, seasoned with capers +and catsup. +</p> + +<h3>BAKED STURGEON—V</h3> + +<p class="indent"> +Cover a buttered baking-pan with thin slices of salt pork. Sprinkle +with chopped carrot, turnip, and onion, and lay a thick cut of +sturgeon upon it. Season the fish with salt, pepper, and lemon-juice, +and cover with thin slices of pork. Cook for ten minutes, <a +name="page_405"><span class="page">Page 405</span></a> then add +one cupful of boiling water, and cook slowly, basting as required. +Dredge with seasoned flour after each basting, and add more boiling +water if necessary. After the fish has cooked for an hour, remove +the pork, and drop it into the pan. Pour a wineglassful of Sherry +over the fish, spread with butter, and dredge thickly with flour. +Bake until the fish is a rich brown color. Take out the pork and add +enough boiling water to the liquid in the pan to make the required +quantity of sauce. Thicken with butter and flour cooked together, +strain, and serve with the fish. +</p> + +<h3>STURGEON À LA CARDINAL</h3> + +<p class="indent"> +Clean two pounds of sturgeon, bind into shape with tape, and put +it into a buttered saucepan with acidulated water to cover. Add an +onion, four cloves, a blade of mace, a sliced carrot, and a bunch +of sweet herbs. Simmer gently until the fish is done and serve +with Lobster Sauce. +</p> + +<h3>STURGEON À LA FRANÇAISE</h3> + +<p class="indent"> +Skin and clean a five-pound cut of sturgeon, and tie into shape +with strings. Put into a buttered saucepan with sliced carrots and +onions, a bunch of parsley, three blades of <a name="page_406"><span +class="page">Page 406</span></a> mace, three cloves of garlic, and +salt and pepper to season. Add red wine and white stock in equal +parts to cover. Simmer until done, drain, and keep warm. Take enough +of the strained liquid to make a sauce, and thicken with butter and +flour cooked together. Take from the fire, add a tablespoonful of +anchovy essence, a dash of paprika, two tablespoonfuls of butter, +and the juice of a lemon. Pour over the fish and serve. +</p> + +<h3>STURGEON À LA NORMANDY</h3> + +<p class="indent"> +Remove the skin from a five-pound cut of sturgeon, cover with thin +slices of salt pork, and tie into shape with a string. Put into +a saucepan with sliced vegetables, two tablespoonfuls of butter, +one cupful of white wine, two cupfuls of white stock, a little +oyster or mussel liquor, and salt and sweet herbs to season. Cover +and cook slowly for an hour, basting with the liquid frequently. +When done, drain the fish, and keep warm. Strain the liquid, skim +off the fat, thicken with a tablespoonful each of butter and flour +cooked together, take from the fire, add the yolks of four eggs +beaten with the juice of a lemon, and two tablespoonfuls of butter +in small bits. Take the pork off the sturgeon, pour the sauce over, +and serve. +</p> + +<h3><a name="page_407"><span class="page">Page 407</span></a> +STURGEON À LA RUSSE</h3> + +<p class="indent"> +Soak two pounds of sturgeon in salted water to cover for ten or +twelve hours. Drain and marinate in vinegar for an hour. Put it +into a fish-kettle with boiling water to cover, adding two onions, +a bunch of sweet herbs, and a little salt. When nearly done drain, +dredge with flour, and brown in the oven, basting with melted butter. +Bone and skin two anchovies and put them into a saucepan with a +wineglassful of white wine, a small onion, a bit of lemon-peel, +and a cupful of stock. Boil for five minutes, strain, thicken with +flour and butter cooked together, take from the fire, add two +tablespoonfuls of cream, and pour over the fish, or serve separately. +</p> + +<h3>STEWED STURGEON—I</h3> + +<p class="indent"> +Marinate slices of sturgeon in vinegar for ten minutes. Drain, +dry, dredge with flour, and fry brown in hot fat. Add enough veal +stock to cover the fish, and a wineglassful of Madeira; cover and +simmer for an hour. Add a tablespoonful of capers and serve. +</p> + +<h3>STEWED STURGEON—II</h3> + +<p class="indent"> +Cut sturgeon steaks into small pieces and <a name="page_408"><span +class="page">Page 408</span></a> parboil for fifteen minutes. Drain, +season with salt and pepper, and cook slowly in butter until done. +Add one cupful of milk, bring to the boil, and add one tablespoonful +of flour rubbed smooth in a little cold water. Cook until thick, +stirring constantly, and serve. +</p> + +<h3>STURGEON STEAK—I</h3> + +<p class="indent"> +Put a large sturgeon steak into a buttered baking-pan with salt, +pepper, sliced onion, a bunch of parsley, and some sweet herbs. +Add Claret and white stock to cover. Cover with a buttered paper +and cook slowly until done. Drain and serve with any preferred +sauce. +</p> + +<h3>STURGEON STEAK—II</h3> + +<p class="indent"> +Cover a sturgeon steak with boiling water, let stand for five minutes, +and drain. Marinate for five hours in melted butter, lemon-juice, +and vinegar, seasoning with salt and pepper. Drain, dip in egg +and crumbs, and fry in deep fat. Beat the yolks of two eggs, add +a teaspoonful of made mustard and the marinade drained from the +fish. Cook over hot water until thick, pour over the fish, and +serve. +</p> + +<h3><a name="page_409"><span class="page">Page 409</span></a> +GRILLED STURGEON</h3> + +<p class="indent"> +Cut the sturgeon into slices an inch thick. Dip in flour, then +into egg and crumbs, and broil, basting with oil as needed. Season +with salt and pepper and serve with any preferred sauce. +</p> + +<h3>PANNED STURGEON</h3> + +<p class="indent"> +Cut two pounds of sturgeon into squares, parboil, drain, and cool. +Cook together one tablespoonful each of butter and flour, add two +cupfuls of milk, and some of the liquid drained from the fish. Cook +until thick, stirring constantly. Season with salt and pepper, +pour over the fish and serve. +</p> + +<h3>PICKLED STURGEON</h3> + +<p class="indent"> +Skin a six-pound cut of sturgeon and soak in cold water for half an +hour. Drain, cover with boiling water, parboil for fifteen minutes, +drain, and cool. Bring to the boil three pints of vinegar to which +has been added a sliced onion, two bay-leaves, a dozen cloves, +three blades of mace, a tablespoonful of mustard seed, a dozen +pepper-corns, a small red pepper, and two tablespoonfuls of sugar. +Boil for fifteen minutes, pour over the sturgeon, and let stand +covered for two or three days before using. +</p> + +<h3><a name="page_410"><span class="page">Page 410</span></a> +ROASTED STURGEON</h3> + +<p class="indent"> +Clean and skin a six-pound cut of sturgeon, season with salt and +pepper, and wrap in a large sheet of buttered paper with carrots +and onions sliced, two bay-leaves, sprigs of chive and parsley, +the juice of a lemon, and a tablespoonful of olive-oil. Tie up +and bake for an hour in a moderate oven. Unwrap the paper, take +out the vegetables, and serve with any preferred sauce. +</p> + +<h2><a name="page_411"><span class="page">Page 411</span></a> +FIFTY WAYS TO COOK TROUT</h2> + +<h3>BROILED TROUT—I</h3> + +<p class="indent"> +Clean and split the fish and let stand for an hour in melted butter, +seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs, +broil, squeeze lemon-juice over, then serve. +</p> + +<h3>BROILED TROUT—II</h3> + +<p class="indent"> +Gash a cleaned trout and marinate in oil and lemon-juice, seasoning +with salt and pepper, minced chives, and parsley, and a little +thyme. Drain, sprinkle with crumbs and chopped herbs, and broil +carefully. Serve with any preferred sauce. +</p> + +<h3>BROILED TROUT À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Clean the fish but do not split. Score deeply on both sides, dip +in seasoned oil, broil, and serve with Maître d'Hôtel +Sauce. +</p> + +<h3>BROILED BROOK-TROUT</h3> + +<p class="indent"> +Clean and split the fish, wipe dry, dip in <a name="page_412"><span +class="page">Page 412</span></a> seasoned oil and broil. Serve +with any preferred sauce. +</p> + +<h3>BROILED TROUT WITH BACON</h3> + +<p class="indent"> +Wash, clean, and split a trout, and remove the back-bone. Put a +strip of bacon in place of the bone, tie the fish into its original +shape and broil over a clear fire. Garnish with fried parsley. +</p> + +<h3>BOILED TROUT—I</h3> + +<p class="indent"> +Put the fish into cold court bouillon, bring to the boiling point, +and simmer for six minutes, drain, and serve with Cream Sauce. +</p> + +<h3>BOILED TROUT—II</h3> + +<p class="indent"> +Tie a large trout in a cloth and boil it in salted and acidulated +water to cover, adding an onion, a stalk of celery, and a bunch of +parsley. When done, drain and keep warm. Stick blanched almonds +into the fish, sharp side down, and pour over a Cream Sauce to +which chopped hard-boiled eggs and parsley have been added. +</p> + +<h3>BOILED BROOK-TROUT—I</h3> + +<p class="indent"> +Put the cleaned trout in a saucepan with <a name="page_413"><span +class="page">Page 413</span></a> enough Claret to cover. Add a +slice of lemon, two cloves, four pepper-corns, a blade of mace, +and a pinch of salt. Simmer slowly until done and let cool in the +liquid. Take out, strain a little of the liquid over them, and +serve. +</p> + +<h3>BOILED BROOK-TROUT—II</h3> + +<p class="indent"> +Prepare and clean four large trout, pour over then two cupfuls +of boiling vinegar, two cupfuls of white wine, and enough water +to cover. Add an onion, three cloves, three stalks of celery, four +bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns, +and a little salt. Cover, boil until done, drain, and serve with +any preferred sauce. +</p> + +<h3>FRIED TROUT—I</h3> + +<p class="indent"> +Roll the cleaned fish in seasoned flour and fry in deep fat. +</p> + +<h3>FRIED TROUT—II</h3> + +<p class="indent"> +Clean the fish, split, season with salt, dredge with flour, and +sauté for five minutes in hot butter. +</p> + +<h3><a name="page_414"><span class="page">Page 414</span></a> +FRIED TROUT—III</h3> + +<p class="indent"> +Salt the fish and dip in equal parts of flour and corn-meal, thoroughly +mixed. Sauté in salt pork fat. +</p> + +<h3>FRIED BROOK-TROUT</h3> + +<p class="indent"> +Clean and split the fish, dip in seasoned flour or corn-meal, and +sauté in butter or salt pork fat. +</p> + +<h3>FRIED FILLETS OF TROUT—I</h3> + +<p class="indent"> +Remove the fillets from slices of sea-trout, dip in beaten egg, +then in seasoned crumbs, and fry in deep fat. Serve with Tartar +Sauce. +</p> + +<h3>FRIED FILLETS OF TROUT—II</h3> + +<p class="indent"> +Boil and cool a trout and divide into fillets, removing the bone. +Season with lemon-juice, chopped onion, and minced parsley, and +cover with a very thick Cream Sauce. Dip into crumbs, then into +beaten egg, then into crumbs, fry in deep fat, and serve with any +preferred sauce. +</p> + +<h3>FRIED TROUT WITH MUSHROOM SAUCE</h3> + +<p class="indent"> +Dip slices of sea-trout in beaten egg, then <a name="page_415"><span +class="page">Page 415</span></a> in seasoned crumbs, and fry in +deep fat. Serve with the sauce given in the recipe for Baked Trout +with Mushroom Sauce. +</p> + +<h3>TROUT WITH REMOULADE SAUCE</h3> + +<p class="indent"> +Sauté a small trout in butter, drain on brown paper, and +serve with Remoulade Sauce. +</p> + +<h3>FILLETS OF TROUT À L'AURORE</h3> + +<p class="indent"> +Sauté the fillets of a cleaned trout in butter, seasoning +with salt and pepper. Drain and serve with Aurora Sauce. +</p> + +<h3>BAKED TROUT—I</h3> + +<p class="indent"> +Scrape and clean the trout, stuff with seasoned crumbs, and put +into a buttered baking-dish. Lay a thin slice of salt pork on each +fish, sprinkle with three or four tablespoonfuls of chopped onions, +add a can of mushrooms drained from the liquor, a tablespoonful +of minced parsley, three tablespoonfuls of butter, and one cupful +of stock. Bake, basting frequently. Thicken the liquid with butter +and flour cooked together, pour over the fish, and serve. +</p> + +<h3>BAKED TROUT—II</h3> + +<p class="indent"> +Clean a large sea or lake trout. Prepare a <a name="page_416"><span +class="page">Page 416</span></a> stuffing of bread-crumbs, seasoning +with chopped onions, celery, salt, pepper, and melted butter. Cook +the stuffing for ten minutes, using as little water as possible. +Stuff the fish, put into a buttered baking-pan with enough hot +water to keep from burning. Cover the fish with thin slices of +salt pork and bake until done, adding more hot water if required. +Brown two tablespoonfuls of flour in butter, add half a cupful +of cream, and enough boiling water to make a smooth thick sauce. +Season with salt and pepper, add a few capers, pour around the +fish, and serve. +</p> + +<h3>BAKED TROUT—III</h3> + +<p class="indent"> +Stuff a large sea or lake trout with mashed potatoes, seasoning +with butter, pepper, salt, and grated onion. Butter a baking-pan +and cover the bottom with thin slices of tomatoes. Lay the fish +upon it, sprinkle with salt and pepper, add two tablespoonfuls +of butter and enough water to keep from burning. Bake until done +and serve with the tomatoes and sliced hard-boiled eggs. +</p> + +<h3>BAKED BROOK-TROUT—I</h3> + +<p class="indent"> +Clean and score small trout, dip in seasoned melted butter, and put +in a buttered baking-pan. <a name="page_417"><span class="page">Page +417</span></a> Cover with buttered paper and bake, basting with +their own liquid until done. Serve with any preferred sauce. +</p> + +<h3>BAKED BROOK-TROUT—II</h3> + +<p class="indent"> +Chop fine three or four large mushrooms and a truffle, fry for a +moment in butter, season with salt and cayenne, add enough melted +butter to make a smooth paste, and stuff large brook-trout with +the mixture. Put in a buttered baking-pan, sprinkle with minced +parsley, and pour over half a cupful of stock to which two +tablespoonfuls of butter have been added. Bake for half an hour, +basting as required. +</p> + +<h3>BAKED BROOK-TROUT—III</h3> + +<p class="indent"> +Soak a cupful of bread-crumbs in milk, squeeze dry, add two +tablespoonfuls of butter, the yolk of an egg, and pepper, salt, +thyme, and lemon-juice to season. Stuff the fish, sew up, put in +a buttered baking-pan, dredge with flour, dot with butter, and +bake. +</p> + +<h3>BAKED TROUT WITH WHITE WINE—I</h3> + +<p class="indent"> +Put the cleaned fish in a small buttered baking-pan with white wine +to moisten, and salt and pepper to season. Cover with buttered paper +and bake, basting with the <a name="page_418"><span class="page">Page +418</span></a> liquid. Take up the fish, thicken the liquid with +butter and flour cooked together, add a little more butter, pour +over the fish, and serve. +</p> + +<h3>BAKED TROUT WITH WHITE WINE—II</h3> + +<p class="indent"> +Take the fillets from a three-pound trout and bake for ten minutes +in a buttered baking-pan. Fry a chopped onion in butter, add a +tablespoonful of flour and half a cupful of white wine. Cook until +thick, stirring constantly, and add two tablespoonfuls of butter, +broken into bits. Pour the sauce over the fillets and bake for +fifteen minutes longer. +</p> + +<h3>BAKED TROUT À LA CHAMBORD</h3> + +<p class="indent"> +Split and bone the cleaned fish and put in a buttered baking-pan +skin side down. Sprinkle with salt, pepper, and crumbs, and put into +the oven. Cover the bones and trimmings with cold water, adding two +tablespoonfuls of butter, a sliced onion, and two cupfuls of stock. +Boil for half an hour, strain, add a can of mushrooms, chopped, and +enough crumbs to thicken. Season with salt, pepper, and anchovy +paste. Take up the fish carefully, put on a serving-dish, cover +with the sauce, put in the oven for a few moments, and serve. +</p> + +<h3><a name="page_419"><span class="page">Page 419</span></a> +TROUT WITH FINE HERBS</h3> + +<p class="indent"> +Put half a dozen cleaned trout in a buttered baking-dish with half +a glassful of white wine, and a finely chopped shallot. Bake for ten +minutes, strain the liquid, and add to it one cupful of Allemande +Sauce. Add also a small chopped onion, two shallots, twice the +quantity of mushrooms, and a bean of garlic, all minced and fried +in butter. Season with salt, pepper, minced parsley, and lemon-juice; +pour over the fish and serve. +</p> + +<h3>BAKED TROUT WITH MUSHROOM SAUCE</h3> + +<p class="indent"> +Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout +upon it, cover with crumbs, dot with butter, squeeze over the juice +of half a lemon, and bake, adding enough water to keep from burning. +Brown a tablespoonful of flour in butter, add the liquid drained +from the fish, one cupful each of mushroom and oyster liquor, and +a wineglassful of Madeira. Cook until thick, stirring constantly, +take from the fire, and add a few cooked oysters, shrimps, and +mushrooms. Season with salt and pepper and serve separately. +</p> + +<h3>BAKED TROUT WITH POLISH SAUCE</h3> + +<p class="indent"> +Put a cleaned trout into a buttered baking-pan, <a name="page_420"> +<span class="page">Page 420</span></a> rub with butter, and season +with salt and pepper. Fry a chopped onion in butter, add half a cupful +of white wine and two tablespoonfuls of minced parsley, and pour +over the fish. Sprinkle with crumbs, dot with butter, and bake +slowly until done. Melt one and one-half cupfuls of butter and +add a tablespoonful of minced parsley, and three hard-boiled eggs +chopped very fine. Serve the sauce separately. +</p> + +<h3>STUFFED TROUT</h3> + +<p class="indent"> +Clean, split, and stuff a trout, using seasoned crumbs or chopped +oysters. Put in a buttered baking-dish, lay in the fish, season +with salt and pepper, cover with crumbs, dot with butter, pour +over a little white wine, and bake in the oven. Serve in the dish +in which they were baked. +</p> + +<h3>TROUT BAKED IN PAPERS</h3> + +<p class="indent"> +Stuff trout with seasoned crumbs, cover each one with a thin slice +of salt pork, and wrap in buttered paper, fastening the papers +securely; bake and serve in the papers. +</p> + +<h3>BROOK-TROUT IN PAPER CASES</h3> + +<p class="indent"> +Stuff the fish with seasoned crumbs or chopped oysters or raw fish +pounded to a <a name="page_421"><span class="page">Page 421</span></a> +pulp and mixed to a paste with the beaten white of egg and a little +cream. Lay a very thin slice of salt pork on each fish and wrap in +buttered paper. Bake in a hot oven. Remove the string and serve +in the paper. Serve any preferred sauce separately. +</p> + +<h3>TROUT IN CASES</h3> + +<p class="indent"> +Clean, parboil, and trim the fish, wrap in buttered paper, bake, +and serve with Fine Herb Sauce. +</p> + +<h3>TROUT À L'AURORE</h3> + +<p class="indent"> +Boil and skin the fish, put on a serving-dish, cover with Allemande +Sauce, and the chopped yolks of hard-boiled eggs. Brown in the +oven and serve with Aurora Sauce. +</p> + +<h3>TROUT À LA CAMBACERES</h3> + +<p class="indent"> +Prepare six trout according to directions given in the recipe for +Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce, +adding two chopped truffles, half a dozen chopped mushrooms, a dozen +chopped olives, and three tablespoonfuls of stewed and strained +tomato. Pour over the fish and serve. +</p> + +<h3><a name="page_422"><span class="page">Page 422</span></a> +TROUT À LA CHAMBORD</h3> + +<p class="indent"> +Stuff cleaned trout with chopped oysters or seasoned crumbs, and +put into a buttered baking-dish. Add half a wineglassful of white +wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, +and salt and pepper to season. Bake in the oven, basting frequently. +Take up the fish, strain the liquid, and add it to a cupful of Spanish +Sauce, with a chopped truffle, four cooked mushrooms, chopped, and +a dozen cooked oysters. Pour the sauce over the fish and serve. +</p> + +<h3>TROUT À LA CHEVALIÈRE</h3> + +<p class="indent"> +Boil, skin, trim the fish, cover with very thick Cream Sauce and let +cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly +with grated Parmesan cheese, and bake in a buttered baking-dish, +basting with melted butter as required. Serve with Allemande Sauce, +seasoned with white wine, chopped cooked mushrooms, and anchovy +essence. +</p> + +<h3>TROUT À LA GENEVA</h3> + +<p class="indent"> +Dip the trout in a marinade of oil and lemon-juice seasoned with +salt, pepper, and grated onion. Broil carefully. Heat one <a +name="page_423"><span class="page">Page 423</span></a> cupful of +stock with a teaspoonful of anchovy essence and a tablespoonful +each of minced parsley and Claret. Pour over the fish and serve. +</p> + +<h3>TROUT À LA GASCONNE</h3> + +<p class="indent"> +Prepare the fish according to directions given in the recipe for +trout à l'Italienne, and pour over it a Sauce à la +Gasconne. +</p> + +<h3>TROUT À LA HUSSAR</h3> + +<p class="indent"> +Stuff a cleaned trout through the mouth with butter mixed with finely +chopped sweet herbs. Dip in seasoned oil and broil. +</p> + +<h3>TROUT À L'ITALIENNE</h3> + +<p class="indent"> +Boil a large sea-trout in salted water, drain, skin, and serve +with Italian Sauce, seasoned with butter, anchovy paste, nutmeg, +and lemon-juice. +</p> + +<h3>TROUT À LA PROVENCE</h3> + +<p class="indent"> +Cook the cleaned trout in salted and acidulated water with a sliced +carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with +a sauce made by boiling for fifteen minutes one cupful of stewed +tomatoes, a chopped <a name="page_424"><span class="page">Page +424</span></a> onion, two sprigs of parsley, two truffles, and +half a dozen mushrooms. Strain over the fish, garnish with olives, +and serve. +</p> + +<h3>TROUT À LA ROYALE</h3> + +<p class="indent"> +Stuff a large trout with seasoned crumbs, and cover it with Claret, +adding mushrooms, parsley, chopped onion, thyme, a bay-leaf, +pepper-corns, and mace to season. Drain the fish and reduce the +liquid by rapid boiling to one cupful. Strain, mix with Allemande +Sauce, seasoning with anchovy paste, red pepper, and lemon-juice. +</p> + +<h3>TROUT À LA VÉNITIENNE</h3> + +<p class="indent"> +Clean a large trout and score it deeply. Fill the openings with +butter highly seasoned with chopped sweet herbs, and marinate for +an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed +with chopped sweet herbs, and broil. Serve with any preferred sauce. +</p> + +<h3>TROUT AU GRATIN—I</h3> + +<p class="indent"> +Parboil, drain, and skin. Put on a buttered baking-dish, season +with pepper, salt, minced parsley, chopped shallots, and chopped +mushrooms. Cover with Brown Sauce, pour over <a name="page_425"><span +class="page">Page 425</span></a> half a cupful of Sherry and bake. +Sprinkle with crumbs, dot with butter, and brown. Squeeze lemon-juice +over and serve in the same dish. +</p> + +<h3>TROUT AU GRATIN—II</h3> + +<p class="indent"> +Clean and bone a two-pound trout. Put in a buttered baking-pan, +skin side down. Dot with butter, season with cayenne, sprinkle +with chopped anchovies, cover with half a pound of grated American +cheese, and pour over one cupful of sour cream. Bake for half an +hour, basting as required. +</p> + +<h3>TROUT AU BEURRE NOIR</h3> + +<p class="indent"> +Clean and score the fish, dip in seasoned flour, sauté in +hot butter, and take up. Brown half a cupful of butter, take from +the fire, add the juice of a lemon and a teaspoonful of minced +parsley, pour over the fish, and serve. +</p> + +<h3>TROUT WITH SHRIMP SAUCE</h3> + +<p class="indent"> +Put the cleaned trout on the grate in a fish kettle, adding salted +water to cover. Add also a sliced carrot, a sprig of thyme, two +bay-leaves and half a wineglassful of white wine. Simmer until +done, drain, and serve with Shrimp Sauce. +</p> + +<h3><a name="page_426"><span class="page">Page 426</span></a> +TENDERLOIN OF TROUT WITH WINE SAUCE</h3> + +<p class="indent"> +Cut a large sea-trout in pieces and simmer until done in salted +and acidulated boiling water to which a large sliced onion has been +added. Drain and keep warm. Cook together two tablespoonfuls each +of butter and flour and add enough of the liquid drained from the +fish to make a thick sauce. Cook until thick, stirring constantly, +take from the fire, add one cupful of Madeira wine and three eggs +well-beaten. Put the fish in a buttered baking-pan, sprinkle with +seasoned crumbs, cover with mushrooms, then with oysters and shrimps. +Pour the sauce over and bake until the oysters are done. Serve in +the dish in which it was baked. +</p> + +<h3>STEAMED TROUT</h3> + +<p class="indent"> +Lay the prepared fish in a steamer and place over boiling water, +steam until done and serve with plenty of melted butter or Egg +Sauce. +</p> + +<h3>STEAMED BROOK-TROUT</h3> + +<p class="indent"> +Clean the fish, season lightly with salt and pepper and steam until +tender. Serve with Hollandaise or Tartar Sauce. +</p> + +<h3><a name="page_427"><span class="page">Page 427</span></a> +TROUT EN PAPILLOTES</h3> + +<p class="indent"> +Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap +a thin slice of salt pork around each one, season with salt and +pepper, wrap in buttered paper, fasten firmly, and bake in a slow +oven for twenty minutes. Serve in the papers. +</p> + +<h3>ESCALLOPED TROUT</h3> + +<p class="indent"> +Boil two trout in salted water, drain and flake, removing all the +bones. Fry a small chopped onion in butter, add a tablespoonful of +flour and two cupfuls of milk. Cook until thick, stirring constantly. +Put a layer of the boned fish in a buttered baking-pan, add a layer +of the sauce, sprinkle with minced parsley, and repeat until the +dish is full. Cover with crumbs, dot with butter, and brown in +the oven. +</p> + +<h2><a name="page_429"><span class="page">Page 429</span></a> +FIFTEEN WAYS TO COOK TURBOT</h2> + +<h3>BOILED TURBOT</h3> + +<p class="indent"> +Wash the fish carefully and soak it for an hour in salted water, +drain, and rinse in fresh water. With a sharp knife score the black +skin in a straight line from head to tail. Boil the fish in salted +and acidulated water to cover, drain, garnish with parsley and +lemon, and serve with any preferred sauce. +</p> + +<h3>BROILED TURBOT</h3> + +<p class="indent"> +Clean a small turbot and marinate for an hour in seasoned oil and +vinegar or lemon-juice. Drain, broil, and serve with any preferred +sauce. +</p> + +<h3>BROILED TURBOT À LA PROVENCE</h3> + +<p class="indent"> +Soak the fish for four hours in a marinade of oil and lemon-juice, +seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and +garlic. Drain, broil the fish on one side, and put in a buttered +baking-dish with the marinade. Add two cupfuls <a name="page_430"><span +class="page">Page 430</span></a> of white wine, and bake, basting +frequently. Take up the fish, and add the remainder of the bottle +of wine to the liquid. Boil for five minutes, rub through a sieve, +thicken with butter and flour cooked together, season with anchovy +paste, minced parsley, and capers. Pour over the fish and serve. +</p> + +<h3>BAKED TURBOT</h3> + +<p class="indent"> +Rub a small cleaned turbot with melted butter, sprinkle with minced +parsley, powdered mace, and salt and pepper to season. Let stand +for an hour and put into a buttered baking-dish. Brush with beaten +egg, sprinkle with crumbs, dot with butter, bake, and serve with +any preferred sauce. +</p> + +<h3>TURBOT À LA BÉCHAMEL</h3> + +<p class="indent"> +Reheat cold flaked turbot in a Béchamel Sauce, adding a few +cooked oysters. +</p> + +<h3>TURBOT AU BEURRE NOIR</h3> + +<p class="indent"> +Cut cold cooked turbot into small fillets. Brown half a cupful +of butter, add tarragon vinegar to taste, and pepper, salt, and +minced parsley to season. Reheat the fish in the sauce and serve. +</p> + +<h3><a name="page_431"><span class="page">Page 431</span></a> +TURBOT À LA CRÈME—I</h3> + +<p class="indent"> +Reheat cold flaked turbot in a Cream Sauce, seasoning with grated +nutmeg and lemon-juice. +</p> + +<h3>TURBOT À LA CRÈME—II</h3> + +<p class="indent"> +Cook together three tablespoonfuls each of butter and flour, add +a quart of cream and cook until thick, stirring constantly. Season +with pepper, salt, minced parsley, and grated onion. Butter a +baking-dish, put in a layer of cold cooked turbot flaked fine, +cover with sauce, and repeat until the dish is full, having sauce +on top. Sprinkle with crumbs, dot with butter, and brown in the +oven. Sprinkle with chopped eggs and parsley. +</p> + +<h3>TURBOT AU GRATIN—I</h3> + +<p class="indent"> +Remove the skin, fat, and bone from cold turbot, and flake fine +with a fork. Fry in butter a slice of onion chopped, a small slice +of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a +tablespoonful of flour, one cupful of milk, and half a cupful of +stock or water. Cook until thick, stirring constantly. Season with +salt and pepper and rub through a sieve. Put a layer of the flaked +fish in the bottom of a buttered baking-dish, <a name="page_432"><span +class="page">Page 432</span></a> spread with the sauce, sprinkle +with grated Parmesan cheese, and repeat until the dish is full. +Cover with crumbs, sprinkle with cheese, dot with butter, and brown +in the oven. +</p> + +<h3>TURBOT AU GRATIN—II</h3> + +<p class="indent"> +Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel +Sauce to which has been added the yolks of four eggs well-beaten, +half a cupful of grated Parmesan cheese, and lemon-juice and grated +nutmeg to season. Mix lightly, put into a buttered baking-dish, +cover with crumbs, sprinkle with Parmesan cheese, dot with butter, +and brown in the oven. Cream may be poured over the fish before +sprinkling with the crumbs. +</p> + +<h3>TURBOT À LA HOLLANDAISE</h3> + +<p class="indent"> +Clean a medium sized turbot and make a deep incision down the back +from head to tail. Rub with lemon-juice and boil in salted and +acidulated water until tender. Drain and serve with Hollandaise +Sauce. +</p> + +<h3>FILLETS OF TURBOT À L'INDIENNE</h3> + +<p class="indent"> +Cut a small turbot into fillets and fry in butter with a little +curry powder to season. Serve with Velouté Sauce. +</p> + +<h3><a name="page_433"><span class="page">Page 433</span></a> +FILLETS OF TURBOT À LA MARÉCHALE</h3> + +<p class="indent"> +Clean and boil the fish and cut into convenient pieces for serving. +Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, +dip in beaten egg, then in seasoned crumbs, and fry. Serve with +any preferred sauce. +</p> + +<h3>FILLETS OF TURBOT À LA RAVIGOTE</h3> + +<p class="indent"> +Sauté the prepared fillets in butter, seasoning with salt, +pepper, and lemon-juice. Drain, and serve with Ravigote Sauce. +</p> + +<h3>FILLETS OF TURBOT</h3> + +<p class="indent"> +Soak a medium sized turbot in salted water for half an hour, drain, +rinse in fresh water, and cut into fillets. Dip in seasoned melted +butter and broil or sauté in melted butter. Serve with +Maître d'Hôtel Sauce. +</p> + +<h3>FILLETS OF TURBOT WITH CREAM</h3> + +<p class="indent"> +Separate cold cooked turbot into fillets and reheat in a Cream Sauce. +</p> + +<h2><a name="page_435"><span class="page">Page 435</span></a> +FIVE WAYS TO COOK WEAKFISH</h2> + +<h3>FRIED WEAKFISH</h3> + +<p class="indent"> +Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat +to cover, and serve with any preferred sauce. +</p> + +<h3>BAKED WEAKFISH—I</h3> + +<p class="indent"> +Arrange the fish on a buttered baking-dish with minced onion, parsley, +and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten +with equal parts of white wine and white stock. Cover with small +bits of butter, bring to the boil, and finish cooking in the oven. +Take up the fish and thicken the sauce with crumbs, dot with butter, +and brown in the oven. Squeeze lemon-juice over and serve in the +baking-dish. +</p> + +<h3>BAKED WEAKFISH—II</h3> + +<p class="indent"> +Clean and split the fish, season with salt and pepper, and put +into a buttered baking-pan, skin side up. Rub with butter and bake. +Pour over melted butter, sprinkle with minced parsley, and serve. +</p> + +<p class="indent"> +<a name="page_436"><span class="page">Page 436</span></a> +<h3>FILLETS OF WEAKFISH IN CASES</h3> + +<p class="indent"> +Spread the fillets with chapped oysters mixed with the unbeaten +white of egg. Season with salt and pepper, sprinkle with chapped +shallots, parsley, and mushrooms. Cover with crumbs, dot with butter, +wrap in buttered paper, and bake slowly far half an hour. Serve +with Velouté Sauce, seasoned with lemon-juice. +</p> + +<h3>FILLETS OF WEAKFISH À L'ORLY</h3> + +<p class="indent"> +Season the fillets with salt, pepper, and lemon-juice, dip in flour, +then in well-beaten eggs to which two tablespoonfuls of olive-oil +have been added, and then in crumbs. Fry in deep fat and serve +with Tomato Sauce. +</p> + +<h3>FILLETS OF WEAKFISH À LA HAVRAISE</h3> + +<p class="indent"> +Season the fillets with salt and pepper and fry for a few minutes +in butter. Drain and keep warm. Add to the butter two cupfuls of +Velouté Sauce and a wineglassful of white wine. Boil for +five minutes, take from the fire, add the yolks of three eggs beaten +with the juice of half a lemon, and three tablespoonfuls of butter. +Reheat, but do not boil. Add a few cooked mushrooms or oysters to +the sauce, pour over the fish, and serve. +</p> + +<h3><a name="page_437"><span class="page">Page 437</span></a> +TURBANS OF WEAKFISH</h3> + +<p class="indent"> +Take the fillets of four small weakfish, remove the skin and most +of the bones. Spread with chopped oysters mixed with seasoned crumbs, +roll up, fasten with skewers, put in a buttered baking-pan, cover +with buttered paper, and bake until done. Take out the skewers, +cool, dip in crumbs, then in beaten egg, then in crumbs, fry in +deep fat, drain, and serve with Ravigote Sauce. +</p> + +<h2><a name="page_439"><span class="page">Page 439</span></a> +FOUR WAYS TO COOK WHITEBAIT</h2> + +<h3>FRIED WHITEBAIT—I</h3> + +<p class="indent"> +Heat together one cupful of lard and one cupful of olive-oil. Sprinkle +the whitebait thickly with seasoned flour and shake free of all that +does not adhere readily. Fry quickly in a frying-basket, season +with salt and cayenne, and serve immediately. +</p> + +<h3>FRIED WHITEBAIT—II</h3> + +<p class="indent"> +Wash the whitebait in ice-water, drain, wipe dry, dip in milk, +then in equal parts of cracker dust and seasoned flour. Fry in deep +fat, season with salt and cayenne, and serve. +</p> + +<h3>FRIED WHITEBAIT—III</h3> + +<p class="indent"> +Cover the fish with cold water, drain, and throw them into a cloth +strewn with sifted flour. Shake them in the cloth to make the flour +adhere to them, then toss them in a sieve. The fish will not stick +together if they are fresh. Have ready plenty of boiling beef fat, +and fry the whitebait in a wire basket, a few at a time. When they +are crisp <a name="page_440"><span class="page">Page 440</span></a> +without being brown they are done enough. Drain, sprinkle with +salt, and serve immediately. +</p> + +<h3>DEVILLED WHITEBAIT</h3> + +<p class="indent"> +Fry the whitebait according to directions previously given, season +very highly with cayenne pepper, and serve. +</p> + +<h2><a name="page_441"><span class="page">Page 441</span></a> +TWENTY-FIVE WAYS TO COOK WHITEFISH</h2> + +<h3>BOILED WHITEFISH</h3> + +<p class="indent"> +Boil a large whitefish in salted and acidulated water, adding a +bunch of parsley and a sliced onion to the water. Drain, and serve +with any preferred sauce. +</p> + +<h3>BOILED WHITEFISH À LA MACKINAC</h3> + +<p class="indent"> +Clean and split the fish and put into a buttered dripping-pan, +skin-side down. Add enough salted water barely to cover, and simmer +for half an hour. Serve with Maître d'Hôtel Sauce and +garnish with hard-boiled eggs. +</p> + +<h3>FRIED WHITEFISH—I</h3> + +<p class="indent"> +Clean and trim the fish and cut into convenient pieces for serving. +Dip in seasoned flour and sauté in hot lard in a frying-pan. +</p> + +<h3>FRIED WHITEFISH—II</h3> + +<p class="indent"> +Cut the fish in slices, dip in beaten egg, then in seasoned crumbs, +and fry in fat to cover. Serve with any preferred sauce. +</p> + +<h3><a name="page_442"><span class="page">Page 442</span></a> +FRIED WHITEFISH—III</h3> + +<p class="indent"> +Clean and dry the fish, cut into fillets, dip in seasoned crumbs, +then in egg, then in crumbs, and fry quickly in fat to cover. Serve +with Tartar Sauce. +</p> + +<h3>BROILED WHITEFISH—I</h3> + +<p class="indent"> +Clean, trim, and split a large whitefish, season with salt, pepper, +and oil, and broil. Garnish with lemon and parsley and serve with +Tartar Sauce. +</p> + +<h3>BROILED WHITEFISH—II</h3> + +<p class="indent"> +Put a cleaned and split whitefish on a wire broiler, season with +salt and cayenne, lay a few thin slices of bacon on top, put the +broiler on a baking-pan, and cook in the oven without turning. +Put on a platter, add a little butter, and rub hard-boiled eggs +through a sieve over the fish. Garnish with parsley and lemon. +</p> + +<h3>BROILED WHITEFISH—III</h3> + +<p class="indent"> +Clean and split the fish, season with salt and pepper, sprinkle +with lemon-juice, and broil. Pour over melted butter and serve. +</p> + +<h3>BAKED WHITEFISH—I</h3> + +<p class="indent"> +Clean and split a large fish, remove the bone, and put in a buttered +baking-pan skin-side <a name="page_443"><span class="page">Page +443</span></a> down. Season with salt, cayenne, and lemon-juice, +sprinkle with crumbs, dot with butter, and bake. Serve with any +preferred sauce. +</p> + +<h3>BAKED WHITEFISH—II</h3> + +<p class="indent"> +Make a stuffing of one and one-half cupfuls of dry bread-crumbs, +seasoning with salt and pepper. Add a heaping tablespoonful of +butter and one egg well-beaten. Stuff the fish and sew it up. Put +in a buttered baking-pan, pour in one cupful of vinegar, and bake +until done, basting with butter and hot water. Take up the fish +and thicken the gravy with two tablespoonfuls of flour browned +in butter and rubbed smooth with a little cold water. +</p> + +<h3>BAKED WHITE FISH—III</h3> + +<p class="indent"> +Dip the fillets of whitefish in beaten egg, then in crumbs, then in +egg, then in crumbs, and lastly in beaten egg. Bake in a buttered +dripping-pan for twenty-five minutes and serve with Cream Sauce. +</p> + +<h3>BAKED FILLETS OF WHITEFISH</h3> + +<p class="indent"> +Cut a large cleaned whitefish into fillets, removing as much as +possible of the bone. Season with salt and pepper, dip into beaten +egg, then in crumbs, then in beaten egg, then <a name="page_444"><span +class="page">Page 444</span></a> in crumbs, and lastly in beaten +egg. Bake in a thickly buttered baking-dish, drain on brown paper, +garnish with fried parsley, and serve with Parsley Sauce. +</p> + +<h3>BAKED WHITEFISH À LA BORDEAUX</h3> + +<p class="indent"> +Stuff a large whitefish with seasoned crumbs, put into a buttered +baking-pan, rub with butter, dredge with seasoned flour, add one +cupful of Claret, and bake. Take up the fish, strain the liquid, +add a little more Claret, thicken with flour, brown in butter, +season with red pepper, and serve separately. +</p> + +<h3>STUFFED WHITEFISH</h3> + +<p class="indent"> +Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet +herbs, and melted butter. Add a beaten egg to bind, stuff the fish, +and sew up. Bake slowly, basting with melted butter and water, +and serve with Tartar Sauce. +</p> + +<h3>STUFFED WHITEFISH WITH OYSTER SAUCE</h3> + +<p class="indent"> +Make a stuffing of two cupfuls of bread-crumbs, half a cupful of +chopped salt pork fried crisp, a chopped hard-boiled egg, half a +cupful of vinegar, and salt, pepper, butter, sage, and mustard to +season. Stuff the fish, <a name="page_445"><span class="page">Page +445</span></a> tie in mosquito netting, and steam until done. Pour +over a Cream Sauce to which cooked oysters and a little lemon-juice +and minced parsley have been added. +</p> + +<h3>WHITEFISH À LA CRÈME—I</h3> + +<p class="indent"> +Cook the fish until done in boiling salted water, drain, and remove +the large bones. Cook together two tablespoonfuls each of butter +and flour, add two cupfuls of milk, and cook until thick, stirring +constantly. Season with salt, pepper, grated onion, minced parsley, +and grated nutmeg, take from the fire and add half a cupful of +butter. Add also the white of an egg well-beaten. Put the fish on +a serving-dish, spread the sauce over it and brown in the oven. +</p> + +<h3>WHITEFISH À LA CRÈME—II</h3> + +<p class="indent"> +Clean a whitefish and simmer until done in salted, boiling water. +Drain, remove the large bones. Put into a buttered baking-pan, +sprinkle with chopped onion and minced parsley, seasoning with +grated nutmeg, salt, and pepper. Cover with Cream Sauce to which +three tablespoonfuls of butter have been added, and put into a +hot oven for ten or fifteen minutes. +</p> + +<h3><a name="page_446"><span class="page">Page 446</span></a> +WHITEFISH AU GRATIN—I</h3> + +<p class="indent"> +Boil a whitefish in salted water and flake fine with a fork. Bring +to the boil two cupfuls of milk and thicken it with a tablespoonful +of corn-starch rubbed smooth in a little cold water. Take from +the fire, add salt and pepper to season, two tablespoonfuls of +butter, and two eggs well-beaten. Butter a baking-dish, put in a +layer of fish, cover with sauce, season with grated nutmeg, and +repeat until the dish is full. Cover with crumbs, dot with butter, +and brown in the oven. +</p> + +<h3>WHITEFISH AU GRATIN—II</h3> + +<p class="indent"> +Skin and bone the fish, cut into small squares, and season with salt +and pepper. Brown two tablespoonfuls of flour in butter, and add +gradually two cupfuls of stock or milk. Cook until thick, stirring +constantly, seasoning with salt, pepper, lemon-juice, minced parsley, +grated onion, and a tablespoonful of vinegar. Butter a baking-dish, +put in a layer of the fish, cover with sauce, and repeat until +the dish is full. Cover with crumbs, dot with butter, and brown +in the oven. +</p> + +<h3>WHITEFISH À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Clean, split, and bone a large whitefish, <a name="page_447"><span +class="page">Page 447</span></a> dip in seasoned oil, broil, and +serve with Maître d'Hôtel Sauce. +</p> + +<h3>WHITEFISH À LA POINT SHIRLEY</h3> + +<p class="indent"> +Clean, split, and bone the fish, and put into a buttered baking-pan, +skin-side down. Season with salt, red pepper, and lemon-juice, add +enough boiling water to keep from burning, and bake. Serve with +Maître d'Hôtel Sauce. +</p> + +<h3>PLANKED WHITEFISH—I</h3> + +<p class="indent"> +Butter a fish-plank and tack a large cleaned and split whitefish on +it, skin side down. Rub with butter, season with salt and pepper, +and cook in the oven or under a gas flame. Put a border of mashed +potato mixed with the beaten white of egg around the fish, using +a pastry tube and forcing bag. Put into the oven for a few minutes +to brown the potato, and serve with a garnish of lemon and parsley. +</p> + +<h3>PLANKED WHITEFISH—II</h3> + +<p class="indent"> +Clean and split a large whitefish, remove the bone, and tack on +a buttered fish-plank, skin-side down. Season with salt, pepper, +butter, and lemon-juice, and bake in the oven. +</p> + +<h3><a name="page_448"><span class="page">Page 448</span></a> +CREAMED WHITEFISH À LA MADISON</h3> + +<p class="indent"> +Steam a large whitefish until tender, take out the bones, and flake +fine. Cook together one tablespoonful of butter and two of flour, +add two cupfuls of milk, and cook until thick, stirring constantly. +Season with parsley, thyme, grated onion, salt, and pepper, take +from the fire, add two eggs well-beaten, and three tablespoonfuls +of butter. Put in a buttered baking-dish a layer of fish, then a +layer of sauce, and repeat until the dish is full, having crumbs +and butter on top. Brown in the oven. +</p> + +<h3>JELLIED WHITEFISH</h3> + +<p class="indent"> +Boil two pounds of whitefish in salted and acidulated water, with +four bay-leaves, a tablespoonful of pepper-corns, and half a dozen +cloves. Take out the fish, strain the liquid, and reduce by rapid +boiling to a quantity barely sufficient to cover the fish. Add +the juice of a lemon and two ounces of dissolved gelatine. Flake +the fish with a fork, removing all skin, fat, and bone, mix with +the liquid, pour into a fish mould, wet with cold water, and put +on ice until firm. Serve with Mayonnaise or Tartar Sauce. +</p> + +<h3>WHITEFISH CROQUETTES</h3> + +<p class="indent"> +One cupful of cold boiled fish flaked fine. <a name="page_449"><span +class="page">Page 449</span></a> Add to it half a cupful of mashed +potatoes, half a cupful of bread-crumbs, half a cupful of cream, the +beaten yolks of two eggs, and salt and pepper to season. Shape into +croquettes, dip into the beaten white of eggs, then into crumbs, and +fry in deep fat. Garnish with parsley and serve with any preferred +sauce. +</p> + +<h3>WHITEFISH WITH FINE HERBS</h3> + +<p class="indent"> +Put a large whitefish in a buttered baking-pan with salt, pepper, +grated nutmeg, minced parsley, chopped onions, and mushrooms to +season. Moisten with white wine and white stock, and bake, basting +frequently. Cover with Velouté Sauce, sprinkle with crumbs, +dot with butter, bake brown, squeeze lemon-juice over, and serve. +</p> + +<h2><a name="page_451"><span class="page">Page 451</span></a> +EIGHT WAYS TO COOK WHITING</h2> + +<h3>BROILED WHITINGS</h3> + +<p class="indent"> +Trim the fish and score on both sides, dip in oil, broil, and serve +with Maître d'Hôtel Sauce. +</p> + +<h3>BOILED WHITINGS</h3> + +<p class="indent"> +Clean and trim the fish, boil in salted water, drain, and serve +with any preferred sauce. +</p> + +<h3>FRIED WHITINGS</h3> + +<p class="indent"> +Trim and skin the fish, skewer in a circle, dip into beaten eggs, +then in seasoned crumbs, and fry in fat to cover. Serve with any +preferred sauce. +</p> + +<h3>FILLETS OF WHITING À LA MAÎTRE D'HÔTEL</h3> + +<p class="indent"> +Sauté the prepared fillets in fresh butter, seasoning with +pepper and salt. Drain, and serve with Maître d'Hôtel +Sauce. +</p> + +<h3>FILLETS OF WHITING À LA MARÉCHALE</h3> + +<p class="indent"> +Parboil the prepared fillets, drain, cool, <a name="page_452"><span +class="page">Page 452</span></a> spread with very thick Cream Sauce, +dip in crumbs, then in beaten eggs, then in crumbs, and fry in +fat to cover. Serve with any preferred sauce. +</p> + +<h3>FILLETS OF WHITING À L'ORLY</h3> + +<p class="indent"> +Fillet the whitings and remove the skin from each. Marinate for +two hours in oil and vinegar with pepper, salt, thyme, bay-leaf, +parsley, and shallot to season. Drain, dip in flour, and fry in +deep fat. +</p> + +<h3>FILLETS OF WHITING À LA ROYALE</h3> + +<p class="indent"> +Prepare according to directions given in the recipe for Fillets +of Whiting à l'Orly, dipping in batter before frying. +</p> + +<h3>WHITING WITH FINE HERBS</h3> + +<p class="indent"> +Clean and skin the fish well and fasten them with their tails in +their mouths. Put on a buttered baking-dish, season with salt, +pepper, and powdered sweet herbs, pour over a little melted butter, +cover, and bake. Allow one fish for each person and serve in the +dish in which they are baked. +</p> + +<h2><a name="page_453"><span class="page">Page 453</span></a> +ONE HUNDRED MISCELLANEOUS RECIPES</h2> + +<h3>BAKED FISH</h3> + +<p class="indent"> +Prepare a Cream Sauce, seasoning with grated onion, minced parsley, +and powdered mace. Take from the fire, add the yolks of two eggs, +and salt and pepper to taste. Put a layer of cold cooked flaked +and seasoned fish into a buttered baking-dish, spread with the +sauce, and repeat until the dish is full, having sauce on top. +Sprinkle with crumbs, dot with butter, and brown in the oven. This +may be baked in individual dishes if desired. +</p> + +<h3>FISH BALLS</h3> + +<p class="indent"> +Prepare a fish stock from the skin, bones, and trimmings of fish, +seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil +slowly for an hour in water to coyer. Chop the raw fish with a few +blanched almonds and a little garlic. Season with salt, pepper, +and mace, and shape into small balls. Strain the stock, bring it to +the boil, drop the balls in, and simmer slowly for twenty minutes. +Skim out the balls and put on ice. Beat six <a name="page_454"><span +class="page">Page 454</span></a> eggs thoroughly with a little +cold water and add them gradually to the boiling stock. Cook in +a double-boiler until smooth and thick. Take from the fire, add +the juice of two lemons, and a tablespoonful of tarragon vinegar. +Pour the sauce over the balls, sprinkle with capers and minced +parsley, and serve very cold. +</p> + +<h3>COLD BOILED FISH</h3> + +<p class="indent"> +Clean and skin a large fish and put on a piece of buttered paper in +the bottom of a fish-pan. Add a sliced onion, two beans of garlic, +and enough salted water to cover. Simmer until done. Take it up +and squeeze over it the juice of a lemon. Boil two eggs hard, chop +the whites fine and sift the yolks. Cut cold boiled beets in fancy +shapes. Put a row of the chopped whites of eggs down the middle +of the fish, on each side of that a row of the yolks, and next to +the yolks a row of the beets. Pour over a French dressing, garnish +with lettuce leaves, and serve. +</p> + +<h3>FISH À LA BRUNSWICK</h3> + +<p class="indent"> +Cook any large fish in salted water, adding one cupful of vinegar, +and sliced onions, celery root, and parsley to season. For the sauce +mix the yolks of two hard-boiled eggs <a name="page_455"><span +class="page">Page 455</span></a> with the yolks of two raw eggs, +add a teaspoonful of prepared mustard, and a little salt, pepper, +vinegar, lemon-juice, chopped parsley, onion, capers, shallots, +and chopped pickle. Mix to a smooth paste with oil, add the finely +chopped whites of the eggs, spread over the drained fish, and serve. +</p> + +<h3>FISH AUX BOUILLABAISSE</h3> + +<p class="indent"> +Heat a tablespoonful of sweet oil, cut a small piece of onion into +bits, and let brown in the oil, add a cupful of strained tomatoes, +a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a +dash of tabasco, a little tomato catsup, salt, pepper, parsley, +and white wine; let this boil for half an hour, then add the fish +and boil for twenty minutes. Serve on buttered toast with the sauce +poured over. Garnish with parsley. +</p> + +<h3>BOUILLABAISSE—I</h3> + +<p class="indent"> +Cut into pieces and remove the bones from three pounds of fish, +add six shrimps or one lobster or two crabs, cooked, and cut into +large pieces, add one-half pint of olive-oil; fry lightly, and +add one lemon and two tomatoes, one onion, and one carrot, all +sliced, one pinch of saffron,—as much as lies on a ten cent +piece,—a bay-leaf, and some parsley. A bean of garlic is +used, unless the <a name="page_456"><span class="page">Page +456</span></a> casserole is rubbed with it before cooking. Stir +for ten minutes, add one cupful of stock and one wineglassful of +white wine or cider. Cook for fifteen minutes longer, pour out +into a bowl, place slices of toast in the casserole, and cover +with the fish and vegetables, allowing the sauce sufficient time +to soak into the toast, and adding salt and pepper to taste. +</p> + +<h3>BOUILLABAISSE—II</h3> + +<p class="indent"> +Put into a saucepan about four pounds of different varieties of +fish, including one lobster. The fish should be cleaned and cut +into small square pieces; the lobster should be cut in sections, +leaving the shell on. Add a bunch of parsley, three sliced tomatoes, +one large whole clove of garlic, chopped fine, three bay-leaves, half +a dozen cloves, one teaspoonful of saffron, three sliced onions, +one cupful of olive-oil, salt and pepper to season, and enough +water to cover. Bring to the boil, and simmer for thirty minutes. +Line a soup tureen with thin slices of toasted bread, pour the +contents of the sauce over it, and serve in soup plates, with both +forks and spoons. This is a genuine French recipe. +</p> + +<h3>CANAPES OF FISH</h3> + +<p class="indent"> +Toast small squares of bread and make a <a name="page_457"><span +class="page">Page 457</span></a> border of stiffly beaten white +of egg around each one, using a pastry bag and tube. Bake in a +quick oven until light brown. Fill the centre with creamed fish +and serve very hot. +</p> + +<h3>FISH CAKES—I</h3> + +<p class="indent"> +Season hot mashed potatoes with salt, pepper, and butter, and add +one beaten egg to each two cupfuls of potatoes. Add an equal amount +of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce +to make a smooth mixture. Shape into small flat cakes, dredge with +seasoned flour, and sauté in bacon fat. Serve with a garnish +of fried bacon. +</p> + +<h3>FISH CAKES—II</h3> + +<p class="indent"> +Chop the cooked fish and season with grated onion, sweet herbs, +powdered mace, and salt and pepper. Add half as much bread-crumbs +as fish, mix with the unbeaten white of egg and a little melted +butter, shape into small flat cakes, dredge with flour, and fry +in butter. +</p> + +<h3>FISH CHOPS</h3> + +<p class="indent"> +Mix cold cooked flaked fish with a little very thick Cream Sauce, +and season with lemon-juice and minced parsley. Shape into chops, +dip in egg and crumbs, and fry in deep <a name="page_458"><span +class="page">Page 458</span></a> fat. Stick a small piece of macaroni +in the small end of each chop to represent the bone. Serve with +Tartar Sauce. +</p> + +<h3>CHARTREUSE OF FISH—I</h3> + +<p class="indent"> +Butter a small mould and put in alternate layers of seasoned mashed +potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled +eggs. Pour over enough cream to moisten, cover with potatoes and +steam for twenty minutes. Turn out on a hot platter, garnish with +parsley, and serve with any preferred sauce. +</p> + +<h3>CHARTREUSE OF FISH—II</h3> + +<p class="indent"> +Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked +flaked fish and two eggs well-beaten. Season to taste, adding a +little Worcestershire Sauce. Put into a buttered mould, steam for +thirty minutes, and serve with any preferred sauce. +</p> + +<h3>FISH CHOWDER</h3> + +<p class="indent"> +Skin three or four pounds of fresh fish and cut into convenient +pieces for serving. Cut a quarter of a pound of fat salt pork into +dice, and fry crisp. Skim out the dice and fry two sliced onions +brown in the fat. Strain the fat into a deep kettle, cover with +sliced <a name="page_459"><span class="page">Page 459</span></a> +raw potatoes, add the fish, salt and pepper to season, and enough +boiling water or fish stock to cover. Simmer slowly until the fish +is almost done, add two tablespoonfuls of butter, half a dozen +split Boston crackers, four cupfuls of boiling milk, and the onion +and pork dice. Reheat and serve. +</p> + +<h3>COQUILLES OF FISH</h3> + +<p class="indent"> +Flake cold boiled fish and mix it with Cream Sauce. Season with +anchovy essence, salt and pepper, then fill buttered shells with +the mixture, cover with fried crumbs, heat thoroughly in the oven, +and serve. +</p> + +<h3>COURT BOUILLON FISH</h3> + +<p class="indent"> +Slice the fish in pieces (red fish is best), season with salt and +pepper, and boil until done. Put two tablespoonfuls of butter into +a frying-pan, when hot slice in one large onion and brown it, add +one-half can of tomatoes, season with one teaspoonful of pepper, +one-half teaspoonful of allspice, some finely chopped parsley, and +one-half cupful of tomato catsup. Just before it begins to boil +add one wineglassful of good Claret. Cut some bread into small +cubes, fry in butter to garnish the dish. Place the fish in the +centre of the platter, pour the gravy over and garnish with the +bread cubes. +</p> + +<h3><a name="page_460"><span class="page">Page 460</span></a> +FISH À LA CRÈME—I</h3> + +<p class="indent"> +Reheat cold cooked fish, flaked, in a Cream Sauce. +</p> + +<h3>FISH À LA CRÈME—II</h3> + +<p class="indent"> +Butter a stoneware platter and put upon it cold cooked flaked fish +mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and +surround with a border of mashed potato mixed with beaten egg, +using a pastry bag and tube. Sprinkle with cheese and bake in the +oven. +</p> + +<h3>FISH À LA CRÈME—III</h3> + +<p class="indent"> +Scald one quart of milk in a double-boiler with a blade of mace, +a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful +each of corn-starch and butter rubbed together. Take from the fire, +add salt and pepper to season, and the beaten yolks of two eggs. +Put a layer of fish in a buttered baking-dish, then a layer of +sauce, and repeat until the dish is full, having sauce on top. Cover +with crumbs, dot with butter, and brown in the oven. +</p> + +<h3>CREAMED FISH</h3> + +<p class="indent"> +Mix cold cooked flaked fish with Cream Sauce and season to taste. +Peel large cucumbers, <a name="page_461"><span class="page">Page +461</span></a> cut in two lengthwise, boil until tender in salted +water, scoop out the pulp, and fill with the hot fish. Cover with +crumbs, dot with butter, and brown in the oven. +</p> + +<h3>CREAMED FISH WITH OYSTERS</h3> + +<p class="indent"> +Reheat cold cooked flaked fish with an equal quantity of oysters +in Cream Sauce. Simmer until the edges of the oysters curl. +</p> + +<h3>CREAMED FISH ON TOAST</h3> + +<p class="indent"> +Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice, +pour over hot buttered toast, and serve. +</p> + +<h3>FISH À LA CRÈOLE</h3> + +<p class="indent"> +Chop an onion and a clove of garlic and fry in lard. Add three +tablespoonfuls of flour, cook until brown, and add one can of strained +tomatoes. Have the fish cut into convenient pieces for serving, +dredge with seasoned flour, and sauté in butter until brown. +Pour the sauce over, simmer until done, and serve. +</p> + +<h3>FISH CROQUETTES—I</h3> + +<p class="indent"> +Mix cold cooked flaked fish with one-third the quantity of mashed +potatoes and add enough Drawn-Butter Sauce to make a smooth paste, +season with salt, pepper, and <a name="page_462"><span class="page">Page +462</span></a> Worcestershire, cool, shape into croquettes, dip in +egg and crumbs, and fry in deep fat. +</p> + +<h3>FISH CROQUETTES—II</h3> + +<p class="indent"> +Prepare a very thick Cream Sauce and mix it with twice as much cold +cooked fish flaked fine. Season to taste and cool. Add bread-crumbs +or an egg, or both, if the mixture is not stiff enough. Shape into +croquettes, dip in egg and crumbs, fry in deep fat, and serve with +any preferred sauce. +</p> + +<h3>CURRIED FISH—I</h3> + +<p class="indent"> +Fry two chopped onions in butter and add a tablespoonful of flour +mixed with a teaspoonful of curry powder. Add two cupfuls of water +or stock and cook until thick, stirring constantly. Reheat in this +sauce cold cooked flaked fish; take from the fire, season with salt, +pepper, and lemon-juice, and serve in a border of boiled rice. +</p> + +<h3>CURRIED FISH—II</h3> + +<p class="indent"> +Season cold cooked flaked fish with grated onion and lemon-juice +and reheat in Curry Sauce. +</p> + +<h3>CURRIED FISH—III</h3> + +<p class="indent"> +Fry two chopped onions in butter and add enough flour to make a +smooth paste. Add <a name="page_463"><span class="page">Page +463</span></a> enough stock to make the required quantity of sauce, +and cook until thick, stirring constantly. Season highly with salt, +pepper, lemon-juice, cayenne, curry powder, and a little sugar. +Reheat cold boiled fish in this sauce and serve with boiled rice. +</p> + +<h3>CURRIED FISH—IV</h3> + +<p class="indent"> +Fry a chopped onion in butter, and add enough curry powder to season +highly. Add a cupful of stock or milk, and cold cooked fish cut +into small slices. Simmer for ten minutes, sprinkle with chopped +parsley, and serve. +</p> + +<h3>CURRIED FISH IN RAMEKINS</h3> + +<p class="indent"> +Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual +dishes, cover with crumbs, dot with butter, sprinkle with grated +cheese, and brown in the oven. +</p> + +<h3>FISH CUTLETS</h3> + +<p class="indent"> +Mix cold cooked flaked fish with very thick Cream Sauce and season +to taste. Shape into cutlets, dip in egg and crumbs, and fry in +deep fat. +</p> + +<h3>DEVILLED FISH—I</h3> + +<p class="indent"> +Make a paste with a teaspoonful of dry <a name="page_464"><span +class="page">Page 464</span></a> mustard, two tablespoonfuls of +butter, and lemon-juice, seasoning with salt and cayenne. Fill +small buttered shells with cold cooked flaked fish, spread with +the paste, cover with crumbs, dot with butter, and brown in the +oven. +</p> + +<h3>DEVILLED FISH—II</h3> + +<p class="indent"> +Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled +eggs, seasoning with salt, pepper, minced parsley, and made mustard. +Fill small shells—clam shells are usually used—and +cool. Brush the tops with beaten egg, sprinkle with crumbs, and +fry in deep fat. Serve with Tartar Sauce. +</p> + +<h3>DEVILLED FISH—III</h3> + +<p class="indent"> +Mix together one tablespoonful each of mustard, lemon-juice, and +hot water, add a teaspoonful of Worcestershire, and salt and paprika +to season. Broil the fish until it begins to brown, spread with +the mixture, dip in crumbs, and finish broiling. Serve with Tartar +Sauce. +</p> + +<h3>ESCALLOPED FISH—I</h3> + +<p class="indent"> +Reheat equal quantities of cold cooked flaked fish and cold cooked +maraconi cut small in equal parts of tomato sauce and <a +name="page_465"><span class="page">Page 465</span></a> oyster liquor. +Season with salt and pepper, grated onion, paprika, and minced +parsley. If desired, this mixture may be put into a buttered +baking-dish, covered with crumbs, dotted with butter, and browned +in the oven. +</p> + +<h3>ESCALLOPED FISH—II</h3> + +<p class="indent"> +Fill a buttered baking-dish half full of cold cooked flaked fish +seasoned to taste. Cover with Cream Sauce, seasoned with grated +onion, chopped celery, minced parsley, and clove. Cover with mashed +potato, beaten light with the stiffly beaten white of egg, dot +with butter, and brown in the oven. Cream may be used instead of +the Cream Sauce. +</p> + +<h3>ESCALLOPED FISH—III</h3> + +<p class="indent"> +Mix cold baked flaked fish with the remnants of the stuffing. Arrange +in a buttered baking-dish with alternate layers of seasoned cracker +crumbs, having crumbs on top. Pour over enough cream to moisten, +and bake brown. +</p> + +<h3>ESCALLOPED FISH—IV</h3> + +<p class="indent"> +Into a well-buttered baking-dish put a layer of cold baked fish +flaked. Add a layer of the stuffing, if any, sprinkle with <a +name="page_466"><span class="page">Page 466</span></a> crumbs, dot +with butter, and repeat until the dish is full, having crumbs and +butter on top. Pour over enough cream or Cream Sauce to moisten, +and bake until well browned. +</p> + +<h3>ESCALLOPED FISH AU GRATIN</h3> + +<p class="indent"> +Add one egg well-beaten to three cupfuls of seasoned mashed potato. +Make a border of the potato around a stoneware platter. Put a layer +of Béchamel Sauce on the bottom of the platter, then a layer +of cold cooked flaked fish, cover with sauce, sprinkle with crumbs +and grated cheese, dot with butter, and brown in the oven. Serve +in the same dish. +</p> + +<h3>ESCALLOPED FISH IN SHELLS</h3> + +<p class="indent"> +Allow one cupful of Cream Sauce to each cupful of cold cooked flaked +fish, seasoning with salt, pepper, grated onion, and lemon-juice. +Add chopped hard-boiled eggs if desired, or the yolk of one egg +beaten smooth with a little hot cream. Fill buttered shells with +the mixture, cover with crumbs, dot with butter, and brown in the +oven. Sprinkle also with minced parsley or grated Parmesan cheese, +or sweet green pepper. +</p> + +<h3>FILLED FISH</h3> + +<p class="indent"> +Clean a fish thoroughly and take the flesh <a name="page_467"><span +class="page">Page 467</span></a> carefully from the skin. Do not +injure the skin. Take out the bones, chop the meat fine, and mix +with an equal quantity of bread-crumbs. Season with grated onion, +salt, pepper, grated nutmeg, and minced parsley. Add half a cupful +of butter, half a cupful of blanched and pounded almonds, three +whole eggs, and the yolks of two more. Fill the skin, preserving the +natural shape of the fish, and sew up. Simmer in court bouillon until +done, drain, and stick the body of the fish full of blanched almonds +shredded. Strain the liquid in which the fish was cooked, thicken +with butter and flour cooked together, season with lemon-juice, +pour around the fish, and serve. +</p> + +<h3>FISH FRITTERS</h3> + +<p class="indent"> +Mix any cold cooked flaked fish with an equal quantity of mashed +potatoes, seasoning with grated onion. Make into a paste with beaten +egg, shape into balls, dredge with flour, and fry in deep fat. +Dip in egg and crumbs before frying if desired. +</p> + +<h3>FISH IN GREEN PEPPERS</h3> + +<p class="indent"> +Prepare Creamed Fish according to directions previously given. +Cut a slice from the pointed ends of green peppers, and remove +the seeds carefully. Stuff with the fish <a name="page_468"><span +class="page">Page 468</span></a> mixture, sprinkle with crumbs, +and lay a bit of butter on top of each one. Put into a baking-pan +with a little hot water and bake carefully, basting as required. +</p> + +<h3>FISH HASH</h3> + +<p class="indent"> +Cut salt pork into dice, fry crisp, and skim out the pork. Mix +together equal parts of cold cooked flaked fish and cooked potatoes, +cut small. Season to taste and cook slowly in the pork fat until +brown. Arrange the dice around the platter as a garnish. +</p> + +<h3>JELLIED FISH SALAD</h3> + +<p class="indent"> +Mix cold flaked fish, which has been cooked in court bouillon, +with Mayonnaise. Add sufficient soaked and dissolved gelatine to +make the mixture very hard. One package of gelatine will solidify +one quart of the mixture. Pour into a mould wet in cold water and +put on the ice to harden. Turn out and serve with a garnish of +hard-boiled eggs and lettuce. +</p> + +<h3>KEDJEREE—I</h3> + +<p class="indent"> +Prepare a Cream Sauce, take from the fire, season to taste, and add +two eggs well-beaten. Add cold cooked flaked fish and boiled rice in +equal parts, seasoning the rice with salt, <a name="page_469"><span +class="page">Page 469</span></a> pepper, cayenne, mace, and melted +butter. Reheat and serve. +</p> + +<h3>KEDJEREE—II</h3> + +<p class="indent"> +Moisten cold flaked fish with one egg beaten with two tablespoonfuls +of milk and a tablespoonful of melted butter. Heat thoroughly in +a double-boiler, season to taste, and serve with rice which has +been cooked for ten minutes in stock. +</p> + +<h3>CRÉOLE KEDJEREE—I</h3> + +<p class="indent"> +Cook together for five minutes one cupful of cold cooked flaked +fish, one cupful of cold boiled rice, one hard-boiled egg chopped +fine, a tablespoonful of butter, and salt, red pepper, and curry +powder to season. Serve on buttered toast. +</p> + +<h3>CRÉOLE KEDJEREE—II</h3> + +<p class="indent"> +Prepare according to directions given above, adding chopped onion +and garlic, and a little lemon-juice to the seasoning. +</p> + +<h3>FISH LOAF</h3> + +<p class="indent"> +Line a buttered baking-dish with mashed potato that has been well +seasoned with pepper and salt, and made light with well-beaten +eggs. Fill the centre with Creamed <a name="page_470"><span +class="page">Page 470</span></a> Fish, seasoned to taste, cover +with more mashed potato, rub with butter, and bake until the top +is nicely browned. Serve in the same dish. +</p> + +<h3>FISH WITH LEMON SAUCE</h3> + +<p class="indent"> +Put to boil in a wide porcelain-lined kettle sufficient water to +cook the fish. Add one-half cupful of vinegar, and one-half cupful +of wine. Add a heaping tablespoonful of butter, and when melted, +put in the slices of fish, which have already been seasoned. Boil +until the fish is tender. In the meantime, beat the yolks of four +eggs until light with half a cupful of sugar, and the juice of two +lemons. Remove one cupful of fish stock from the kettle with the +fish. Let boil until thoroughly mixed, shaking the pan to prevent +curdling. Put on a serving-dish, and garnish with slices of lemon +and parsley. +</p> + +<h3>BAKED FISH WITH LEMON SAUCE</h3> + +<p class="indent"> +Bake the fish in a pan with water and butter, taking care to add +water when all in the pan has been absorbed. When the fish is done, +drain off all the gravy which is in the pan, and put on the stove to +boil with one cupful of white wine. Beat the yolks of four eggs with +one-half cupful of sugar, stir a little wine in, add the juice of two +lemons, <a name="page_471"><span class="page">Page 471</span></a> +put back on the stove to thicken, and just before serving, pour +the sauce over the fish. Half the quantity of sauce can be used +for a small family. +</p> + +<h3>CREAM LEMON FISH</h3> + +<p class="indent"> +Boil the sliced fish until tender, in enough water to cover, to +which a lump of butter, half a cupful of vinegar, and salt and pepper +have been added. Beat the yolks of two eggs and two teaspoonfuls +of sugar, and add the juice of one lemon. Take the fish out of +the water, and put on the platter in which it is to be served. +Thicken the gravy with flour that has first been dissolved in a +little water. When thick, pour two cupfuls of the gravy over the +eggs and lemon, stirring all the time. When cold, add one-half +cupful of cream whipped stiff, and pour over the fish. +</p> + +<h3>MASKED FISH</h3> + +<p class="indent"> +Cover the bottom of an earthen baking-dish with sliced onion, add +a thick layer of sliced raw potatoes, seasoning with salt and red +pepper. Cover with a layer of fish, add a layer of sliced tomatoes, +cover with raw potato, and fill the bowl with stock or water in +which one-half cupful of butter has been melted. Bake for two hours +in a slow oven. +</p> + +<h3><a name="page_472"><span class="page">Page 472</span></a> +STEWED FISH À LA MARSEILLES</h3> + +<p class="indent"> +Cook three pounds of fish with a crab in equal parts of hot water +and cider, seasoning with minced garlic, parsley, and thyme, a +bay-leaf, and a clove. Cook for half an hour and thicken with a +tablespoonful each of butter and flour cooked together. Add the +yolks of two eggs beaten with a little cold water, and salt, pepper, +and lemon-juice to season. Add a green pepper chopped fine, and +two pods of okra. Simmer for fifteen minutes and serve in the dish +in which it is cooked. +</p> + +<h3>FISH EN MATELOTE—I</h3> + +<p class="indent"> +Cut any firm-fleshed fish into strips and season with salt and +pepper. Parboil two sliced onions, drain, season, add a cupful +of hot water and half a cupful of Sherry. Add the fish and simmer +until done. Thicken with butter cooked in flour, and serve. +</p> + +<h3>FISH EN MATELOTE—II</h3> + +<p class="indent"> +Cut three or four kinds of fish into convenient pieces for serving, +and sprinkle with salt and pepper. Cover with water and Claret in +equal parts, and add parsley, thyme, and bay-leaves to season. +Simmer until done. Take the fish up carefully and strain the <a +name="page_473"><span class="page">Page 473</span></a> cooking +liquor. Fry a dozen or more small white onions brown in butter. +Add two tablespoonfuls of flour and the liquid drained from the +fish. Cook until thick, stirring constantly, and add boiling water +or stock, if too thick. When the onions are done, take from the +fire, season with lemon-juice, add a few cooked mushrooms, pour +over the fish, and serve. +</p> + +<h3>MATELOTE OF FISH À LA NORMANDY</h3> + +<p class="indent"> +Fry brown in butter with sliced onions two pounds of fresh sliced +fish, using several kinds. Add two tablespoonfuls of flour, half +a dozen sliced mushrooms, salt, pepper, and lemon-juice to season, +a pinch of sweet herbs, and Claret and stock in equal parts to +cover. Simmer for half an hour and serve in a casserole. +</p> + +<h3>FISH MOUSSELINES</h3> + +<p class="indent"> +Mince enough uncooked white fish to make two cups, add one cupful +of soft bread-crumbs and one-half cupful of cream. Press through +a colander, season with salt, pepper, lemon-juice, a suspicion +of mace, and Worcestershire Sauce. Fold in carefully the beaten +whites of four eggs. Turn into buttered moulds (round bottomed ones) +and steam <a name="page_474"><span class="page">Page 474</span></a> +one-half hour. Turn out on separate plates, surround with the sauce, +and drop tiny balls of boiled potato in the sauce. For sauce, make a +stock of the fish bones and add to it two tablespoonfuls of butter +and two of flour cooked together. There should be one and one-half +cupfuls of stock. Add one-half cupful of cream; and, when boiling, +salt, pepper, and one tablespoonful of grated horse-radish soaked +in lemon-juice. +</p> + +<h3>MOULD OF FISH</h3> + +<p class="indent"> +Line a buttered mould with seasoned mashed potato and fill the +centre with alternate layers of Creamed Fish and sliced hard-boiled +eggs. Cover with the potato and steam or bake. Turn out and serve +with any preferred sauce. +</p> + +<h3>FISH PATTIES—I</h3> + +<p class="indent"> +Mix cold cooked flaked fish with Cream Sauce and put into buttered +patty-shells with alternate layers of crumbs. Sprinkle with crumbs, +dot with butter, and brown in the oven. +</p> + +<h3>FISH PATTIES—II</h3> + +<p class="indent"> +Reheat cold cooked flaked fish in Béchamel Sauce, adding +a few cooked mushrooms. Fill patty-shells and brown in the oven. +</p> + +<h3><a name="page_475"><span class="page">Page 475</span></a> +FISH AND OYSTER PIE</h3> + +<p class="indent"> +Butter a baking-dish and put in a layer of cold cooked fish, seasoning +with pepper and salt. Sprinkle with bread-crumbs, add a layer of +oysters, and season with nutmeg and minced parsley. Repeat until +the dish is full. Cover with crumbs and dot with butter, or with +a rich biscuit dough, and bake. If the biscuit crust is used, rub +with butter, and bake until brown. +</p> + +<h3>FISH PIE</h3> + +<p class="indent"> +Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls +of melted butter, salt, pepper, minced parsley, and thyme to season, +and beat until smooth. Skin and bone two medium-sized fish, using +bass, cod, flounder, or mackerel. Scrape and pound half of the +flesh and add it to the bread paste. Cut the rest of the fish into +slices, season it, and arrange in layers in a deep baking-dish, +spreading each layer with the paste and seasoning. Cover with thin +slices of bacon and pour over one cupful of stock. Cover the pie +with pastry, leaving a hole in the middle for the steam to escape. +Cover with buttered paper and bake for three hours in a slow oven. +Take off the paper, brown the crust, and pour into the hole half a +cupful <a name="page_476"><span class="page">Page 476</span></a> +of stock to which a tablespoonful of Sherry or white wine has been +added. Serve cold. +</p> + +<h3>NORMANDY FISH PIE</h3> + +<p class="indent"> +Fill a baking-dish with any kind of fish, freed from skin, fat, +and bone, and cut into small pieces. Season with minced parsley, +grated nutmeg, salt, cayenne, black pepper, and mushroom catsup. +Moisten with white wine and brandy in equal parts, cover, bake, +and serve very hot. +</p> + +<h3>FISH PIQUANT</h3> + +<p class="indent"> +Boil the fish whole in water seasoned well with onion, celery, +salt, red pepper, and a tiny bit of garlic. When tender, drain, +and put on a platter. Mix a lump of butter the size of an egg with +three tablespoonfuls of flour, then add the juice of one or two +lemons (according to size). Stir into this three cupfuls of the +water in which the fish was boiled, put back on the stove, and stir +until thickened. Remove from the fire, pour over the well-beaten +yolks of two eggs, add some cut up pickles and olives, pour over +the fish, and garnish with parsley or celery tops. +</p> + +<h3>PICKLED FISH—I</h3> + +<p class="indent"> +Cut any kind of fish into pieces, dredge with flour, and fry. Cover +with hot vinegar, <a name="page_477"><span class="page">Page +477</span></a> adding a sprig of mint, and a pod of pepper. Let +cool in the liquid, drain, and serve very cold. +</p> + +<h3>PICKLED FISH—II</h3> + +<p class="indent"> +Cut any firm-fleshed fish into small pieces, dredge with seasoned +flour, and fry brown in butter. Cover with boiling water to which +half a cupful of vinegar has been added. Add a chopped onion, two +tablespoonfuls of olive-oil, and a teaspoonful each of ground mace, +cloves, and allspice. Simmer for an hour and serve very hot. +</p> + +<h3>POTTED FISH—I</h3> + +<p class="indent"> +Pound cold cooked flaked fish to a paste, seasoning highly with +salt, mustard, red and black pepper. Add melted butter to moisten, +pack closely in small stone jars or cups and steam for half an +hour. Cover with melted butter and keep in a cool place until ready +to use. +</p> + +<h3>POTTED FISH—II</h3> + +<p class="indent"> +Cut the fish into convenient pieces for serving. For every six +pounds of fish allow one-fourth cupful each of salt, black pepper, +and stick cinnamon, one-eighth cupful of allspice and one teaspoonful +of clove. Put <a name="page_478"><span class="page">Page 478</span></a> +a layer of the fish in the bottom of an earthen pot, dredge with +flour, sprinkle with spices, dot with butter, and continue until +the dish is full. Fill the jar with equal parts of vinegar and +water, cover tightly, and bake for five hours in a slow oven. Serve +cold. +</p> + +<h3>POTTED FISH—III</h3> + +<p class="indent"> +Clean, skin, split, bone, and cut in small pieces three shad or +half a dozen small mackerel. Pack in layers in a small stone jar, +sprinkling each layer with salt, cayenne, and whole spices. Cover +with vinegar, close the jar tightly, and bake for five or six hours +in a slow oven. Let stand for two or three days before using. All +the small bones will be dissolved. +</p> + +<h3>RÉCHAUFFÉ OF FISH—I</h3> + +<p class="indent"> +Take two cupfuls of cold cooked flaked fish and put into the chafing +dish with two tablespoonfuls of butter, one cupful of crumbs, salt +and pepper to season, and one egg beaten smooth with half a cupful +of cream. Simmer for five or six minutes. +</p> + +<h3>RÉCHAUFFÉ OF FISH—II</h3> + +<p class="indent"> +Reheat one cupful of cooked flaked fish and one cupful of cooked +macaroni in butter. <a name="page_479"><span class="page">Page +479</span></a> Season with salt, pepper, and tabasco sauce, and +add one cupful of stewed and strained tomatoes. Heat thoroughly +and serve. +</p> + +<h3>RÉCHAUFFÉ OF FISH—III</h3> + +<p class="indent"> +Prepare a Cream Sauce, using for liquid equal parts of cream and +fish stock. Add cold cooked flaked fish which has been seasoned +with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy +paste and minced parsley, and serve. +</p> + +<h3>RÉCHAUFFÉ OF FISH—IV</h3> + +<p class="indent"> +Allow one cupful of Egg Sauce and four cupfuls of mashed potato +to each two cupfuls of cold cooked flaked fish. Put a layer of +potato in a baking-dish, lay the fish upon it, add the sauce, cover +with potato, spread with melted butter, and brown in the oven. +</p> + +<h3>RÉCHAUFFÉ OF FISH—V</h3> + +<p class="indent"> +Brown a tablespoonful of flour in butter, add two cupfuls of milk, +and cook until thick, stirring constantly. Season with salt, pepper, +cayenne, ginger, and mace. Reheat cold cooked flaked fish in the +sauce. +</p> + +<h3>RÉCHAUFFÉ OF FISH—VI</h3> + +<p class="indent"> +Reheat one and one-half cupfuls of stewed <a name="page_480"><span +class="page">Page 480</span></a> and strained tomatoes, seasoning +with salt and pepper. Warm cold cooked flaked fish in the sauce, +take from the fire, add the yolk of an egg beaten with a little +cold water, and serve. The fish may be put on a serving-dish and +the sauce poured over it if desired. +</p> + +<h3>FISH À LA REINE—I</h3> + +<p class="indent"> +Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning +with salt, pepper, and minced parsley. Add three chopped mushrooms +and the yolk of one egg well-beaten and reheat, but do not boil. +Serve in paper cases or shells. +</p> + +<h3>FISH À LA REINE—II</h3> + +<p class="indent"> +Reheat cold cooked flaked fish in a Cream Sauce, seasoning with +pepper, salt, and minced parsley. Add a cupful of chopped cooked +mushrooms, and when very hot, take from the fire and stir in the +beaten yolks of two eggs. Serve in patty-shells or individual dishes. +</p> + +<h3>FISH RISSOLES—I</h3> + +<p class="indent"> +Flake cold cooked fish, add one-third the quantity of grated +bread-crumbs, season with salt, pepper, grated onion, and melted +butter, and add enough well-beaten yolk of <a name="page_481"><span +class="page">Page 481</span></a> egg to make a smooth paste. Cut +pie-paste into three-inch squares. Place a teaspoonful of the minced +fish in each square and cover with the paste. Wet the edges to make +sure they adhere. Dip the rissoles in egg and crumbs, and fry in +deep fat. +</p> + +<h3>FISH RISSOLES—II</h3> + +<p class="indent"> +Season a cupful of cold cooked flaked fish with salt, pepper, and +melted butter. Soak a French roll soft in half a cupful of milk, +add the fish, and beat until smooth. Season with a little grated +onion and mix with two eggs well-beaten. Bake in small buttered +cups, turn out, and serve with any preferred sauce. +</p> + +<h3>FISH SALAD</h3> + +<p class="indent"> +Cut a large fish into slices and boil the trimmings in water to +cover with a chopped onion, a little butter, and pepper and salt +to season. Boil for fifteen minutes, strain, and simmer the sliced +fish in it until done. Take up the fish carefully and squeeze the +juice of three lemons into the liquid. Season with cayenne, take +from the fire and add the yolks of six eggs and the whites of three +beaten with a little cold water. Reheat but do not boil; pour over +the fish and let cool. Serve very cold. +</p> + +<h3><a name="page_482"><span class="page">Page 482</span></a> +FISH SALAD À LA TYROLIENNE</h3> + +<p class="indent"> +Add one cupful of cooked shrimps, cut into dice, to two cupfuls of +cold cooked flaked fish. Mix with four tablespoonfuls of vinegar, +two tablespoonfuls of capers, a pinch of celery seed, and a little +pepper. Add one green pepper freed from seeds and shredded. Mix +with Mayonnaise and serve on lettuce leaves with a garnish of +hard-boiled eggs. +</p> + +<h3>STEWED FISH—I</h3> + +<p class="indent"> +Cover the trimmings of a large fish with cold water, boil for half +an hour, and strain. Add two fried onions and cover the fish with +the liquid. Add the juice of half a lemon and one tablespoonful of +butter and two tablespoonfuls of flour cooked to a smooth paste. +Simmer until the fish is done, season with salt, pepper, minced +parsley, and mushroom catsup, add one quart of parboiled oysters, +and serve. +</p> + +<h3>STEWED FISH—II</h3> + +<p class="indent"> +Boil three sliced onions in water to cover until tender, and drain. +Season the onions with salt, pepper, cloves, mace, and allspice. +Cover with thick slices of fish. Add white wine or Claret and water +in equal parts to cover, and bring to the boil. Simmer until <a +name="page_483"><span class="page">Page 483</span></a> the fish is +done, and thicken the liquid with butter and flour cooked together. +</p> + +<h3>STEWED OR SHARP FISH</h3> + +<p class="indent"> +Put in a fish-kettle on the stove one tablespoonful of fresh butter, +when melted add half an onion cut fine, a tiny piece of garlic, +cut fine; let brown, then add a tablespoonful of flour, lightly +browned, and enough water to cook the fish. To this liquor add +some cut up celery or celery seed, some finely chopped parsley, +two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of +cayenne pepper, some black pepper, a little ginger, and one +tablespoonful of fresh butter. When this mixture begins to boil, +add the fish, which has been cut up, and salted. Cook until done. +Remove the fish to a platter, and add to the liquor one cupful of +sweet milk, stirring constantly; boil for one minute, then pour +over the beaten yolks of two eggs, stirring all the time. Slice +a lemon over the fish, then pour the liquor over. Serve hot or +cold. +</p> + +<h3>SWEET SOUR FISH</h3> + +<p class="indent"> +First cut up and salt the fish. Shad or trout is best. Put in a +fish-kettle with one and one-half cupfuls of water and one cupful of +vinegar, add one onion cut in slices, one <a name="page_484"><span +class="page">Page 484</span></a> dozen raisins, one lemon cut in +slices, two bay-leaves, and six cloves. When this mixture begins +to boil, put in the fish and cook thoroughly. When done, remove +the fish to a platter. Put the liquor back on the stove, add three +tablespoonfuls of granulated sugar (which has been melted and browned +in a frying pan), then add two tablespoonfuls of flour which has +been rubbed smooth with a little water. Let boil well and pour +over the fish. If not sweet enough, add more sugar. Serve cold. +</p> + +<h3>SWEET SOUR FISH WITH WINE</h3> + +<p class="indent"> +Put to boil in a fish-kettle one cupful of water, one-half cupful +of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half +teaspoonful of ground cinnamon, and one onion cut in slices. Boil +thoroughly, then strain and add to it one lemon cut in slices, one +wineglassful of red wine, one dozen raisins, and one tablespoonful +of pounded almonds. Return to the fire, and when it comes to a boil, +add the fish, cut up and salted. Cook until done, remove the fish +to a platter, and to the liquor add a small piece of Leb-kuchen or +ginger cake, and stir in the well-beaten yolks of four eggs; stir +carefully or it will curdle. If not sweet <a name="page_485"><span +class="page">Page 485</span></a> enough, add more sugar. Pour over +the fish. Shad or trout is the best fish to use. +</p> + +<h3>SPICED FISH—I</h3> + +<p class="indent"> +Cook together for ten minutes one cupful of vinegar, one tablespoonful +of sugar, and six each of whole allspice, cloves, and peppercorns. +Strain over two cupfuls of cold cooked flaked fish, and serve very +cold. +</p> + +<h3>SPICED FISH—II</h3> + +<p class="indent"> +Cool five pounds of sliced fish in salted water, drain, cool, and +skin. Boil together a quart of vinegar, two blades of mace, a small +onion sliced, a small red pepper, two tablespoonfuls of grated +horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard +seed, and half a cupful of water. Put the fish into an earthen +jar, pour over the hot spiced vinegar and let stand in a cold place +for two days before using. +</p> + +<h3>FISH TIMBALES</h3> + +<p class="indent"> +Pound in a mortar one pound of fresh raw fish and press through a +purée sieve. To every cupful of fish pulp add a tablespoonful +of bread-crumbs soaked until soft in cream. Add also the beaten +yolk of one egg, and salt, pepper, grated onion, and nutmeg to +season. <a name="page_486"><span class="page">Page 486</span></a> +Beat thoroughly, and for every cupful of pulp, fold in the whites +of two eggs beaten stiff. Fill a well-buttered mould three-quarters +full, set it into a pan of warm water, cover with buttered paper, +and bake for twenty minutes. Do not let the water boil. Turn out +on a platter and serve with any preferred sauce. +</p> + +<h3>FISH TIMBALE—I</h3> + +<p class="indent"> +Run through a meat-chopper twice half a pound of white fleshed +fish. Add one cupful of soft bread-crumbs which have been boiled +to a smooth paste in a little milk. Cool, add to the fish, press +through a sieve, add six tablespoonfuls of cream, and salt and +pepper to season. Fold in carefully the stiffly beaten whites of +five eggs. Butter a small timbale mould, fill with the mixture, and +put in a baking-pan half full of boiling water. Cover with buttered +paper, bake for twenty minutes, and serve with Cream Sauce. +</p> + +<h3>FISH TIMBALE—II</h3> + +<p class="indent"> +Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs +soaked in milk. Season with melted butter and grated onion and moisten +with the beaten yolks of eggs. Bake in buttered individual moulds, +turn out, and serve with a sauce made of one <a name="page_487"><span +class="page">Page 487</span></a> cupful of stewed and strained +tomatoes mixed with a wineglassful of Sherry and half a cupful +of cream, and thickened with the beaten yolks of two eggs. Add +a few shrimps and cooked oysters to the sauce, pour around the +timbales, and serve. +</p> + +<h3>FISH TIMBALES—III</h3> + +<p class="indent"> +Chop fine one cupful of raw fish and rub it through a sieve. Season +with salt, pepper, and grated onion, and add a dozen blanched almonds, +chopped fine. Fold in one cupful of whipped cream and the whites +of four eggs beaten very stiff. Fill small buttered moulds, set +into a pan of hot water, and bake carefully. +</p> + +<h3>FISH TIMBALE—IV</h3> + +<p class="indent"> +Add one cupful of cold cooked flaked fish to one cupful of very +thick Cream Sauce and season with salt, cayenne, lemon-juice, and +minced parsley. Take from the fire, add the yolks of three eggs, +well-beaten, and cool. Fold in the whites of three eggs beaten +stiff, fill buttered individual moulds two-thirds full, set into +a pan of hot water, and bake for fifteen or twenty minutes. Serve +with any preferred sauce. +</p> + +<h3><a name="page_488"><span class="page">Page 488</span></a> +TURBAN OF FISH—I</h3> + +<p class="indent"> +Prepare a Cream Sauce, seasoning with grated onion, powdered mace, +minced parsley, and lemon-juice. Add the yolks of two eggs. Put a +layer of cold cooked flaked fish in a buttered baking-dish, season +with salt, pepper, and lemon-juice, spread with the sauce, and +repeat until the dish is full. Cover with crumbs, dot with butter, +sprinkle with grated Parmesan cheese, and brown in the oven. +</p> + +<h3>TURBAN OF FISH—II</h3> + +<p class="indent"> +Cut thin slices of fish into narrow strips, remove the skin, dip +in seasoned oil, and roll up, fastening with wooden toothpicks. +Dip in seasoned flour or in beaten egg and crumbs, fry in deep +fat, and serve with any preferred sauce. If preferred do not roll +the fish, but fry the strips straight. +</p> + +<h3>FISH TURBOT</h3> + +<p class="indent"> +Reheat any kind of cold cooked fish in a Cream Sauce, adding the +beaten yolk of an egg to the sauce. Put into a buttered baking-dish, +cover with crumbs, dot with butter, sprinkle with grated Parmesan +cheese if desired, and bake brown, or put the fish and the sauce +in the baking-pan in separate layers. +</p> + +<h3><a name="page_489"><span class="page">Page 489</span></a> +FISH TOAST</h3> + +<p class="indent"> +Mix cold cooked flaked fish with Cream Sauce, seasoning with salt, +pepper, lemon-juice, and minced parsley. Add the yolks of two eggs, +beaten with a little milk, and heat thoroughly, but do not boil. +Spread on very hot buttered toast. +</p> + +<h3>FISH À LA VINAIGRETTE</h3> + +<p class="indent"> +Flake cold cooked fish and arrange on a platter with a border of +lettuce leaves. Pour over it a French dressing to which chopped +olives, capers, and pickles have been added. +</p> + +<h2><a name="page_490"><span class="page">Page 490</span></a> +BACK TALK</h2> + +<p class="indent"> +The author, though at present unable to contemplate calmly even a +pair of fish-net curtains, is willing to admit that there are more +ways of cooking fish than appear here. The blank pages appended +are for additional recipes. +</p> + +<p class="bquote">O.G.</p> + +<h2><a name="page_499"><span class="page">Page 499</span></a> +INDEX</h2> + +<p class="index"> +ANCHOVIES, ten ways to serve, <a href="#page_41">41</a> <i>ff</i>,<br /> +Anchovy butter sauce, <a href="#page_14">14</a> +</p> + +<p class="index"> </p> + +<p class="index"> +BASS, in season, <a href="#page_6">6</a>; forty-five ways to cook, + <a href="#page_45">45</a> <i>ff</i>. (See also SEA-BASS and STRIPED + BASS.)</p> +<p class="subindex"> + à la Bordelaise, <a href="#page_51">51</a><br /> + à la Buena Vista, <a href="#page_56">56</a><br /> + Baked, Nos. I, II, III, IV, <a href="#page_45">45</a>, + <a href="#page_46">46</a>; with + white wine, <a href="#page_46">46</a>; with shrimp sauce, + <a href="#page_47">47</a><br /> + Boiled, <a href="#page_51">51</a>; sea, with egg sauce, + <a href="#page_51">51</a>; with + parsley sauce, <a href="#page_55">55</a>; with mushrooms, + <a href="#page_52">52</a>; + black, with cream sauce, <a href="#page_52">52</a><br /> + Breaded, with bacon, <a href="#page_54">54</a><br /> + Broiled, <a href="#page_53">53</a>; black, + <a href="#page_53">53</a><br /> + Cold, with tartar sauce, <a href="#page_53">53</a><br /> + Fillet of, breaded, <a href="#page_54">54</a><br /> + Fried, with bacon, <a href="#page_54">54</a>; black, + <a href="#page_54">54</a>; with tartar sauce, + <a href="#page_55">55</a><br /> + Matelote of, <a href="#page_55">55</a><br /> + Stewed, with tomatoes, <a href="#page_53">53</a><br /> + Stuffed, <a href="#page_47">47</a>; à la Newport, + <a href="#page_48">48</a>; à la Manhattan, + <a href="#page_48">48</a>; with tomatoes, + <a href="#page_48">48</a>; à la + babette, <a href="#page_49">49</a>; fillets, + <a href="#page_49">49</a>; à la Montmorency, + <a href="#page_49">49</a>; sea, <a href="#page_50">50</a></p> +<p class="index"> +BLACKFISH, in season, <a href="#page_6">6</a>; eight ways to cook, + <a href="#page_65">65</a> <i>ff</i>.</p> +<p class="subindex"> + à l'Américaine, <a href="#page_65">65</a><br /> + Baked, No. I, <a href="#page_67">67</a>; No. II, + <a href="#page_68">68</a><br /> + Broiled, with Chili sauce, <a href="#page_66">66</a><br /> + Matelote of, <a href="#page_66">66</a><br /> + Stewed, à la Newport, <a href="#page_67">67</a><br /> + with fine herbs, <a href="#page_65">65</a><br /> + with port wine sauce, <a href="#page_68">68</a></p> +<p class="index"> +BLUEFISH, in season, <a href="#page_6">6</a>; twenty-six ways to + cook, <a href="#page_69">69</a> <i>ff</i>.</p> +<p class="subindex"> + à la Icarienne, <a href="#page_76">76</a><br /> + à la Venetienne, <a href="#page_76">76</a><br /> + Baked, No. I, <a href="#page_69">69</a>; No. II, + <a href="#page_70">70</a>; No. III, <a href="#page_70">70</a>; + No. IV, <a href="#page_71">71</a>; No. V, + <a href="#page_71">71</a>; No. VI, <a href="#page_71">71</a>; + à la Italienne, <a href="#page_69">69</a>; à la + Naples, <a href="#page_72">72</a><br /> + Boiled, <a href="#page_73">73</a><br /> + Broiled, <a href="#page_73">73</a>; No. II, + <a href="#page_73">73</a>; à la beurre noir, + <a href="#page_74">74</a>; with mustard sauce, + <a href="#page_74">74</a>;<br /> + Escalloped, <a href="#page_75">75</a><br /> + Fillets of, à la Duxelles, <a href="#page_75">75</a>; with + anchovy sauce, <a href="#page_75">75</a><br /> + Fried, <a href="#page_77">77</a><br /> + Fried fillets of, <a href="#page_76">76</a><br /> + Matelote of, <a href="#page_74">74</a><br /> + Pan-broiled, <a href="#page_73">73</a><br /> + Steamed, <a href="#page_77">77</a><br /> + Stuffed, No. I, <a href="#page_74">74</a>; No. II, + <a href="#page_74">74</a></p> +<p class="index"> +Bouillons, court, eleven varieties of, <a href="#page_8">8-11</a><br /> +BUTTER-FISH, in season, <a href="#page_6">6</a>; five ways to cook, + <a href="#page_79">79</a> <i>ff</i>.</p> +<p class="subindex"> + Boiled, <a href="#page_80">80</a><br /> + Fried, No. I, <a href="#page_79">79</a>; No. II, + <a href="#page_79">79</a>; No. III, <a href="#page_79">79</a><br /> + with fine herbs, <a href="#page_79">79</a> +</p> + +<p class="index"> </p> + +<p class="index"> +CARP, in season, <a href="#page_6">6</a>; twenty-two ways to cook, + <a href="#page_81">81</a> <i>ff</i>.</p> +<p class="subindex"> + à l'Allemande, <a href="#page_83">83</a><br /> + à la Bordelaise, <a href="#page_84">84</a><br /> + à la bourguinotte, <a href="#page_87">87</a><br /> + à la Coblentz, <a href="#page_85">85</a><br /> + à la Française, <a href="#page_85">85</a><br /> + à la Italienne, <a href="#page_83">83</a><br /> + à la Lyons, <a href="#page_88">88</a><br /> + à la Périgueux, <a href="#page_87">87</a><br /> + à la Provençale, <a href="#page_88">88</a><br /> + Baked, Nos. I, II, <a href="#page_81">81</a>; à la + marinière, <a href="#page_86">86</a><br /> + Boiled, <a href="#page_82">82</a><br /> + Broiled, <a href="#page_84">84</a><br /> + Fried, No. I, No. II, No. III, <a href="#page_85">85</a><br /> + in matelote, <a href="#page_86">86</a><br /> + Pickled, <a href="#page_8">8</a><br /> + Steamed, <a href="#page_86">86</a><br /> + Stewed, No. I, <a href="#page_82">82</a>; No. II, + <a href="#page_82">82</a></p> +<p class="index"> +Catching of unshelled fish, <a href="#page_1">1</a> <i>ff</i>.<br /> +CATFISH, in season, <a href="#page_6">6</a>; six ways to cook, + <a href="#page_89">89</a> <i>f</i>.</p> +<p class="subindex"> + Boiled, <a href="#page_90">90</a><br /> + Fried, No. I, No. II, No. III, <a href="#page_89">89</a><br /> + Stewed, <a href="#page_90">90</a></p> +<p class="index"> +CODFISH, in season, <a href="#page_6">6</a>; sixty-seven ways to + cook, <a href="#page_91">91</a> <i>ff</i>.</p> +<p class="subindex"> + à la Beauregard, <a href="#page_102">102</a><br /> + à la Béchamel, <a href="#page_105">105</a><br /> + à la bonne femme, <a href="#page_101">101</a><br /> + à la Creole, No. I, No. II, <a href="#page_98">98</a><br /> + à la flamande, <a href="#page_105">105</a><br /> + à la Seville, <a href="#page_104">104</a><br /> + au gratin, <a href="#page_99">99</a><br /> + Baked, No. I, No. II, No. III, <a href="#page_91">91</a>, + <a href="#page_92">92</a>; + salt, <a href="#page_92">92</a>; à la Montreal, + <a href="#page_93">93</a>; à la Nantucket, + <a href="#page_93">93</a>; with cheese sauce, + <a href="#page_93">93</a>; + quick, <a href="#page_94">94</a>; rock, with dressing, + <a href="#page_94">94</a>; + à la Bedford, <a href="#page_94">94</a>; with cream, + <a href="#page_95">95</a><br /> + Balls, <a href="#page_98">98</a><br /> + Boiled, No. I, No. II, <a href="#page_95">95</a>; salted, with egg + sauce, <a href="#page_95">95</a>, <a href="#page_97">97</a>; + with oyster sauce, <a href="#page_96">96</a>; + with cream sauce, <a href="#page_96">96</a>; à la Hollandaise, + <a href="#page_96">96</a>; with caper sauce, + <a href="#page_96">96</a>; No. II, <a href="#page_97">97</a>; + creamed, <a href="#page_97">97</a><br /> + Boiled tongue of, with egg sauce, <a href="#page_103">103</a><br /> + Broiled salt, <a href="#page_101">101</a>, + <a href="#page_110">110</a><br /> + Creamed and baked, <a href="#page_92">92</a>, + <a href="#page_100">100</a><br /> + Devilled, <a href="#page_104">104</a><br /> + Escalloped, with macaroni, <a href="#page_99">99</a>; with cheese, + <a href="#page_100">100</a><br /> + Fricasséed salt, <a href="#page_100">100</a><br /> + Fillets of, <a href="#page_109">109</a>; fried, + <a href="#page_110">110</a><br /> + Fried, <a href="#page_110">110</a>; à la maître + d'hôtel, <a href="#page_110">110</a><br /> + Fried tongue of, <a href="#page_103">103</a><br /> + Fritters, <a href="#page_104">104</a><br /> + Matelote of, <a href="#page_109">109</a><br /> + Pie, <a href="#page_110">110</a><br /> + Puffs, <a href="#page_99">99</a><br /> + Salt, à la brandade, <a href="#page_106">106</a>; + with brown butter, <a href="#page_107">107</a><br /> + Soufflé, <a href="#page_101">101</a><br /> + Steak, <a href="#page_107">107</a>; broiled with bacon, + <a href="#page_107">107</a>; + No. II, <a href="#page_108">108</a>; breaded, + <a href="#page_108">108</a>; fried, <a href="#page_108">108</a>; + a la Narragansett, <a href="#page_108">108</a><br /> + Stewed, à la Lincoln, <a href="#page_102">102</a>; à + la Shrewsbury, <a href="#page_106">106</a>; with oysters, + <a href="#page_106">106</a>, <a href="#page_109">109</a><br /> + Tongue of, à la poulette, <a href="#page_103">103</a>; + à la beurre noir, <a href="#page_103">103</a><br /> + with macaroni, <a href="#page_101">101</a></p> +<p class="index"> +Court bouillons, eleven varieties of, <a href="#page_8">8-11</a> +</p> + +<p class="index"> </p> + +<p class="index"> +EELS, in season, <a href="#page_6">6</a>; forty-five ways to cook,<br /> + <a href="#page_113">113</a> <i>ff</i>.</p> +<p class="subindex"> + à la Indienne, <a href="#page_117">117</a><br /> + à la London, <a href="#page_118">118</a><br /> + à la Lyonnaise, <a href="#page_116">116</a><br /> + à la Normandy, <a href="#page_118">118</a><br /> + à la poulette, <a href="#page_119">119</a><br /> + à la Reine, <a href="#page_119">119</a><br /> + à la Tartar, <a href="#page_117">117</a><br /> + à la Villeroy, <a href="#page_116">116</a><br /> + Baked, <a href="#page_128">128</a>; with tartar sauce, + <a href="#page_128">128</a><br /> + Boiled, <a href="#page_127">127</a><br /> + Broiled, No. I, No. II, <a href="#page_113">113</a>, + <a href="#page_114">114</a>; with sour sauce, + <a href="#page_114">114</a><br /> + Collared, <a href="#page_129">129</a><br /> + Creamed, <a href="#page_130">130</a><br /> + English pie, <a href="#page_129">129</a><br /> + Fricassée of, <a href="#page_119">119</a>, + <a href="#page_120">120</a><br /> + Fried, No. I, No. II, No. III, No. IV, <a href="#page_115">115</a>; + in batter, <a href="#page_116">116</a><br /> + Green, <a href="#page_127">127</a><br /> + Matelote of, Nos. I, II, III, <a href="#page_124">124</a>, + <a href="#page_125">125</a>; à la Parisienne, + <a href="#page_125">125</a>; à la Genoise, + <a href="#page_126">126</a>; + à la Bordelaise, <a href="#page_127">127</a><br /> + Pickled, <a href="#page_127">127</a><br /> + Stewed, with cucumbers, <a href="#page_120">120</a>; No. I, + <a href="#page_120">120</a>; Nos. II, III, IV, + <a href="#page_121">121</a>, <a href="#page_122">122</a>; + à l'Anglaise <a href="#page_122">122</a>; à + l'Américaine, <a href="#page_122">122</a>; à + la poulette, <a href="#page_123">123</a>; à la + canotière, <a href="#page_123">123</a>; à + la Genevoise, <a href="#page_123">123</a><br /> + Stuffed, à la Italienne, <a href="#page_118">118</a> +</p> + +<p class="index"> </p> + +<p class="index"> +FINNAN-HADDIE, fifteen ways to cook, <a href="#page_131">131</a> + <i>ff</i>.</p> +<p class="subindex"> + à la Delmonico, <a href="#page_133">133</a><br /> + Baked, Nos. I, II, <a href="#page_132">132</a><br /> + Boiled, Nos. I, II, <a href="#page_131">131</a><br /> + Broiled, Nos. I, II, III, IV, <a href="#page_131">131</a>, + <a href="#page_132">132</a><br /> + Creamed, <a href="#page_135">135</a><br /> + Escalloped, <a href="#page_133">133</a><br /> + Hash, <a href="#page_134">134</a><br /> + Savory, <a href="#page_134">134</a><br /> + Toasted, <a href="#page_133">133</a><br /> + with tomatoes, <a href="#page_134">134</a></p> +<p class="index"> +Fish, unshelled, the catching of, <a href="#page_1">1</a> + <i>ff</i>; in season, <a href="#page_6">6</a><br /> +Fish sauces, one hundred varieties of, <a href="#page_13">13</a> + <i>ff</i>.<br /> +FLOUNDER, in season, <a href="#page_6">6</a>; thirty-two ways to + cook, <a href="#page_137">137</a> <i>ff</i>.</p> +<p class="subindex"> + à la Française, <a href="#page_141">141</a><br /> + à la Janin, <a href="#page_141">141</a><br /> + à la Provençale, <a href="#page_142">142</a><br /> + au gratin, <a href="#page_150">150</a><br /> + Baked, <a href="#page_137">137</a>; à la Italienne, + <a href="#page_137">137</a>; à la + Bonvallet, <a href="#page_138">138</a>; à la Parisienne, + <a href="#page_138">138</a>; + à la St. Malo, <a href="#page_139">139</a>; fillets of, in wine, + <a href="#page_139">139</a>, <a href="#page_140">140</a><br /> + Breaded turban of, <a href="#page_142">142</a>; with anchovies, + <a href="#page_142">142</a>; with oysters, + <a href="#page_143">143</a><br /> + Broiled, <a href="#page_149">149</a><br /> + Fillets of, au gratin, <a href="#page_144">144</a>; à la Lyons, + <a href="#page_144">144</a>; à la Normandy, + <a href="#page_145">145</a>; with green + peas, <a href="#page_146">146</a>; stuffed, Nos. I, II, + <a href="#page_146">146</a>; + steamed, <a href="#page_147">147</a>; rolled, + <a href="#page_148">148</a>; broiled, + <a href="#page_148">148</a><br /> + Fricassée of, <a href="#page_143">143</a><br /> + Fried, <a href="#page_143">143</a>; fillets of, + <a href="#page_144">144</a><br /> + Pie à la Normandy, <a href="#page_149">149</a><br /> + with fine herbs, <a href="#page_140">140</a><br /> + with wine sauce, <a href="#page_149">149</a></p> +<p class="index"> +FROG LEGS, twenty-seven ways to cook, + <a href="#page_151">151</a> <i>ff</i>.</p> +<p class="subindex"> + à la Creole, <a href="#page_159">159</a><br /> + à la Hollandaise, <a href="#page_157">157</a><br /> + à la poulette, Nos. I, II, <a href="#page_158">158</a><br /> + à la Provençale, <a href="#page_157">157</a><br /> + au beurre noir, <a href="#page_157">157</a><br /> + Baked, <a href="#page_153">153</a><br /> + Broiled, <a href="#page_153">153</a><br /> + Fricassée of, Nos. I, II, III, <a href="#page_154">154</a>; + brown, <a href="#page_155">155</a><br /> + Fried, Nos. I, II, III, IV, V, VI, <a href="#page_151">151</a>, + <a href="#page_152">152</a>; + southern, <a href="#page_152">152</a>; à l'Anglaise, + <a href="#page_153">153</a>; à la + Française, <a href="#page_153">153</a><br /> + Patties, <a href="#page_158">158</a><br /> + Sauté, <a href="#page_152">152</a><br /> + Southern fried, <a href="#page_152">152</a><br /> + Stewed, Nos. I, II, III, IV, <a href="#page_155">155</a>, + <a href="#page_156">156</a> +</p> + +<p class="index"> </p> + +<p class="index"> +HADDOCK, in season, <a href="#page_6">6</a>; twenty ways to cook, + <a href="#page_161">161</a> <i>ff</i>.</p> +<p class="subindex"> + à la crème, <a href="#page_167">167</a><br /> + Baked, Nos. I, II, III, <a href="#page_162">162</a>, + <a href="#page_163">163</a>; fillets of, + <a href="#page_163">163</a>; with sauce, + <a href="#page_163">163</a>; with oyster + stuffing, <a href="#page_164">164</a><br /> + Boiled, with white sauce, <a href="#page_165">165</a>; with egg + sauce, <a href="#page_165">165</a>; with lobster sauce, + <a href="#page_166">166</a><br /> + Broiled, Nos. I, II, à la maître d'hôtel, + <a href="#page_161">161</a>; smoked, <a href="#page_161">161</a><br /> + Cutlets, <a href="#page_168">168</a><br /> + Fillets of, à la royale, <a href="#page_167">167</a><br /> + Fried fillets of, Nos. I, II, <a href="#page_162">162</a>; smoked, + <a href="#page_162">162</a><br /> + Rarebit, <a href="#page_164">164</a><br /> + Stewed, <a href="#page_166">166</a><br /> + with oysters, <a href="#page_167">167</a></p> +<p class="index"> +HALIBUT, in season, <a href="#page_6">6</a>; eighty ways to cook, + <a href="#page_169">169</a> <i>ff</i>.</p> +<p class="subindex"> + à la Conant, <a href="#page_171">171</a><br /> + à la Creole, Nos. I, II, III, <a href="#page_172">172</a><br /> + à la maître d'hôtel, <a href="#page_171">171</a><br /> + à la majestic, <a href="#page_170">170</a><br /> + à la poulette, <a href="#page_196">196</a><br /> + à la rare bit, <a href="#page_170">170</a><br /> + au gratin, <a href="#page_182">182</a><br /> + Baked, Nos. I, II, III, IV, V, <a href="#page_174">174</a>; with + lobster sauce, <a href="#page_175">175</a>; with tomato sauce, + <a href="#page_175">175</a>; with cream, + <a href="#page_175">175</a>; fillets au gratin, + <a href="#page_176">176</a>; steaks with oysters, + <a href="#page_176">176</a>; chicken, + <a href="#page_177">177</a>; steaks, Nos. I, II, III, + <a href="#page_178">178</a><br /> + Boiled, <a href="#page_191">191</a>; steaks au gratin, + <a href="#page_192">192</a>; steaks, + Nos. I, II, <a href="#page_192">192</a>; à la + Béchamel, <a href="#page_193">193</a>; with + parsley sauce, <a href="#page_193">193</a><br /> + Breaded, <a href="#page_190">190</a>; steaks of, + <a href="#page_195">195</a><br /> + Broiled, Nos. I, II, III, IV, V, <a href="#page_169">169</a>, + <a href="#page_170">170</a>; + à la Boston, <a href="#page_170">170</a><br /> + Carbonade of, <a href="#page_193">193</a><br /> + Coquilles of, <a href="#page_190">190</a><br /> + Creamed, <a href="#page_183">183</a><br /> + Devilled, Nos. I, II, <a href="#page_178">178</a>, + <a href="#page_179">179</a><br /> + Escalloped, <a href="#page_182">182</a>; au parmesan, + <a href="#page_195">195</a><br /> + Fillets of, à la poulette, <a href="#page_186">186</a>; + cold, <a href="#page_187">187</a>; + with tomato sauce, <a href="#page_187">187</a>; with oysters, + <a href="#page_187">187</a>; with brown sauce, + <a href="#page_188">188</a>; with + potato balls, <a href="#page_188">188</a><br /> + Fish balls of, <a href="#page_190">190</a><br /> + Fried, Nos. I, II, III, with tomato sauce, + <a href="#page_194">194</a><br /> + Fried fillets of, Nos. I, II, <a href="#page_188">188</a>, + <a href="#page_189">189</a><br /> + in cucumbers, <a href="#page_181">181</a><br /> + in ramekins, <a href="#page_190">190</a><br /> + Loaf, <a href="#page_189">189</a><br /> + Mayonnaise of, with cucumber, <a href="#page_189">189</a><br /> + Moulded, with green peas, <a href="#page_179">179</a><br /> + Mousselines, <a href="#page_185">185</a><br /> + Pie, <a href="#page_184">184</a><br /> + Pudding, <a href="#page_191">191</a><br /> + Salad, <a href="#page_183">183</a><br /> + Sandwiches of, <a href="#page_180">180</a><br /> + Steak à la jardinière, Nos. I, II, + <a href="#page_181">181</a><br /> + à la Flamande, <a href="#page_183">183</a><br /> + Steamed, <a href="#page_185">185</a><br /> + Timbale, <a href="#page_186">186</a>, <a href="#page_195">195</a><br /> + Turbans of, <a href="#page_180">180</a><br /> + Turkish, <a href="#page_184">184</a><br /> + with anchovy sauce, <a href="#page_182">182</a><br /> + with caper sauce, <a href="#page_191">191</a><br /> + with eggs, <a href="#page_189">189</a><br /> + with lobster à la Hollandaise, <a href="#page_180">180</a></p> +<p class="index"> +HERRING, in season, <a href="#page_6">6</a>; twenty-five ways to + cook, <a href="#page_197">197</a> <i>ff</i>.</p> +<p class="subindex"> + à la Normandy, <a href="#page_199">199</a><br /> + Baked smoked, <a href="#page_203">203</a>; fresh, + <a href="#page_203">203</a><br /> + Balls, <a href="#page_202">202</a><br /> + Boiled, <a href="#page_200">200</a> Broiled, + <a href="#page_198">198</a>; with mustard sauce, + <a href="#page_198">198</a>; + smoked, <a href="#page_198">198</a>; with cream sauce, + <a href="#page_199">199</a><br /> + Escalloped, <a href="#page_204">204</a><br /> + Fried, Nos. I, II, III, <a href="#page_199">199</a><br /> + Grilled smoked, <a href="#page_204">204</a>; fresh, + <a href="#page_204">204</a><br /> + Marinade of, <a href="#page_203">203</a><br /> + Matelote of, <a href="#page_197">197</a><br /> + Pickled, <a href="#page_202">202</a><br /> + Relish, <a href="#page_200">200</a><br /> + Salad, <a href="#page_200">200</a>; à la Brenoise, + <a href="#page_201">201</a>; Swedish, + <a href="#page_201">201</a>; smoked, <a href="#page_202">202</a><br /> + Smoked, à la marine, <a href="#page_200">200</a><br /> + Stewed, <a href="#page_197">197</a> +</p> + +<p class="index"> </p> + +<p class="index"> +KINGFISH, in season, <a href="#page_6">6</a>; nine ways to cook, + <a href="#page_205">205</a> <i>ff</i>.</p> +<p class="subindex"> + à la meunière, <a href="#page_207">207</a><br /> + Baked, <a href="#page_206">206</a>; with white sauce, + <a href="#page_207">207</a><br /> + Boiled, <a href="#page_205">205</a>; à la Hollandaise, + <a href="#page_205">205</a><br /> + Broiled, <a href="#page_206">206</a><br /> + Fried, Nos. I, II, III, <a href="#page_205">205</a>, + <a href="#page_206">206</a> +</p> + +<p class="index"> </p> + +<p class="index"> +MACKEREL, in season, <a href="#page_6">6</a>; sixty-five ways to + cook, <a href="#page_209">209</a> <i>ff</i>.</p> +<p class="subindex"> + à la Bretonne, <a href="#page_228">228</a>; salt, + <a href="#page_228">228</a><br /> + à la Havraise, <a href="#page_225">225</a><br /> + à la Tyrol, <a href="#page_227">227</a><br /> + Baked, Nos. I, II, III, IV, <a href="#page_218">218</a>, + <a href="#page_219">219</a>, <a href="#page_220">220</a>; + fillet of, <a href="#page_220">220</a>, + <a href="#page_221">221</a>; with cream, <a href="#page_221">221</a>; + fresh, with fine herbs, <a href="#page_222">222</a>; Spanish, + <a href="#page_222">222</a>; with oyster stuffing, + <a href="#page_223">223</a>; salt, + <a href="#page_224">224</a>; salt, with cream sauce, + <a href="#page_224">224</a><br /> + Boiled, Nos. I, II, III, IV, <a href="#page_213">213</a>, + <a href="#page_214">214</a>; with + gooseberry sauce, <a href="#page_214">214</a>; à la persiallde, + <a href="#page_215">215</a>; fresh, <a href="#page_215">215</a>; + à la Bolonaise, <a href="#page_215">215</a>; + salt, Nos. I, II, III, IV, V, VI, VII, + <a href="#page_216">216</a>, <a href="#page_217">217</a>, + <a href="#page_218">218</a><br /> + Broiled Spanish, Nos. I, II, <a href="#page_209">209</a>; fresh, + Nos. I, II, III, <a href="#page_210">210</a>; with anchovy + butter, <a href="#page_210">210</a>; au beurre noir, + <a href="#page_210">210</a>; à la + Livournaise, <a href="#page_211">211</a>; with Normandy + sauce, <a href="#page_211">211</a>; à la fleurette, + <a href="#page_211">211</a>; salt, + Nos. I, II, III, <a href="#page_212">212</a>, + <a href="#page_213">213</a>; with cream, + <a href="#page_213">213</a>; with tarragon sauce, + <a href="#page_213">213</a><br /> + en papillotes, <a href="#page_229">229</a><br /> + Fillets of, à la Horly, <a href="#page_228">228</a>; + à la Indienne, + <a href="#page_228">228</a>, <a href="#page_230">230</a><br /> + Fried, <a href="#page_224">224</a>; salt, + <a href="#page_224">224</a><br /> + German pickled, <a href="#page_231">231</a><br /> + Potted, <a href="#page_229">229</a><br /> + Scotch pie, <a href="#page_229">229</a><br /> + Spanish à la Castillane, <a href="#page_225">225</a>; + à la Espagnole, + <a href="#page_226">226</a>; à la Nassau, + <a href="#page_226">226</a>; à la + Vénitienne, <a href="#page_227">227</a>; salad, + <a href="#page_231">231</a><br /> + Stuffed, with anchovy sauce, <a href="#page_231">231</a><br /> + Toasted salt, <a href="#page_229">229</a><br /> + with white wine sauce, <a href="#page_230">230</a></p> +<p class="index"> +Miscellaneous recipes, one hundred, <a href="#page_453">453</a> +<i>ff</i>.<br /> +MULLET, in season, <a href="#page_6">6</a>; five ways to cook, +<a href="#page_233">233</a> <i>f</i>.</p> +<p class="subindex"> + à la maître d'hôtel, + <a href="#page_233">233</a><br /> + Baked, <a href="#page_233">233</a><br /> + Broiled, <a href="#page_233">233</a>; with melted butter, + <a href="#page_233">233</a><br /> + Fried, <a href="#page_234">234</a> +</p> + +<p class="index"> </p> + +<p class="index"> +PERCH, in season, <a href="#page_6">6</a>; fifteen ways to cook, + <a href="#page_235">235</a> <i>ff</i>.</p> +<p class="subindex"> + à l'Allemande, <a href="#page_236">236</a><br /> + à la Française, <a href="#page_237">237</a><br /> + à la maître d'hôtel, + <a href="#page_237">237</a><br /> + à la Normandy, <a href="#page_237">237</a><br /> + à la Sicily, <a href="#page_238">238</a><br /> + à la Stanley, <a href="#page_238">238</a><br /> + Baked, <a href="#page_239">239</a><br /> + Boiled, <a href="#page_235">235</a>; with oyster sauce, + <a href="#page_236">236</a><br /> + Broiled, <a href="#page_235">235</a><br /> + Fried, Nos. I, II, III, <a href="#page_235">235</a><br /> + Salad, <a href="#page_239">239</a><br /> + Stewed, à la batelière, <a href="#page_236">236</a></p> +<p class="index"> +PICKEREL, in season, <a href="#page_6">6</a>; ten ways to cook, + <a href="#page_241">241</a> <i>ff</i>.</p> +<p class="subindex"> + à la Babette, <a href="#page_244">244</a><br /> + Baked, Nos. I, II, <a href="#page_242">242</a>; with oyster sauce, + <a href="#page_243">243</a>; with egg sauce, + <a href="#page_243">243</a><br /> + Broiled, à la maître d'hôtel, + <a href="#page_241">241</a><br /> + Fried, Nos. I, II, <a href="#page_241">241</a>; with tomato sauce, + <a href="#page_242">242</a>; à la crème, + <a href="#page_242">242</a><br /> + Stuffed, <a href="#page_243">243</a></p> +<p class="index"> +PIKE, in season, <a href="#page_6">6</a>; twenty ways to cook, +<a href="#page_245">245</a> <i>ff</i>.</p> +<p class="subindex"> + à l'Allemande, <a href="#page_250">250</a><br /> + à la Française, <a href="#page_251">251</a><br /> + à la Normandy, <a href="#page_251">251</a><br /> + Baked, Nos. I, II, <a href="#page_247">247</a>, + <a href="#page_248">248</a>; à la Française, + <a href="#page_248">248</a>; stuffed, <a href="#page_248">248</a>; + in sour cream, <a href="#page_249">249</a><br /> + Boiled, with melted butter, <a href="#page_246">246</a>; with + caper sauce, <a href="#page_246">246</a>; with horseradish + sauce, <a href="#page_246">246</a>; with egg sauce, + <a href="#page_246">246</a>; à la + Duboise, <a href="#page_247">247</a><br /> + Crimped à la Hollandaise, <a href="#page_250">250</a><br /> + Fried, Nos. I, II, <a href="#page_245">245</a>; à la + Hollandaise, <a href="#page_245">245</a><br /> + Pickled, <a href="#page_251">251</a><br /> + Roasted, <a href="#page_250">250</a><br /> + Salad, <a href="#page_249">249</a></p> +<p class="index"> +POMPANO, in season, <a href="#page_6">6</a>; ten ways to cook, + <a href="#page_253">253</a> <i>ff</i>.</p> +<p class="subindex"> + à la Cardinal, <a href="#page_255">255</a><br /> + Broiled, Nos. I, II, III, <a href="#page_253">253</a>; à + la maître + d'hôtel, <a href="#page_253">253</a><br /> + Fillets of, <a href="#page_254">254</a>; à la Duchesse, + <a href="#page_254">254</a>; au + gratin, <a href="#page_255">255</a><br /> + Fried, Nos. I, II, <a href="#page_254">254</a> +</p> + +<p class="index"> </p> + +<p class="index"> +Recipes, one hundred miscellaneous, <a href="#page_453">453</a> +<i>ff</i>.<br /> +RED SNAPPER, in season, <a href="#page_6">6</a>; thirteen ways to + cook, <a href="#page_257">257</a> <i>ff</i>.</p> +<p class="subindex"> + à la Babette, <a href="#page_260">260</a><br /> + à la Beaufort, <a href="#page_261">261</a><br /> + Baked, Nos. I, II, III, <a href="#page_257">257</a>, + <a href="#page_258">258</a>; with + tomato sauce, <a href="#page_258">258</a>; à la Creole, + <a href="#page_259">259</a><br /> + Boiled, Nos. I, II, <a href="#page_257">257</a><br /> + Fried, <a href="#page_257">257</a><br /> + Steamed, <a href="#page_260">260</a><br /> + Stuffed, <a href="#page_259">259</a>; a la Creole, + <a href="#page_260">260</a> +</p> + +<p class="index"> </p> + +<p class="index"> +SALMON, in season, <a href="#page_6">6</a>; one hundred and thirty + ways to cook, <a href="#page_263">263</a> <i>ff</i>.</p> +<p class="subindex"> + à l'amiral, <a href="#page_277">277</a><br /> + à l'Allemande, <a href="#page_277">277</a><br /> + à la Bordeaux, <a href="#page_278">278</a><br /> + à la Candace, <a href="#page_278">278</a><br /> + à la Chambord, <a href="#page_279">279</a><br /> + à la Espagnole, <a href="#page_279">279</a><br /> + à la Genoise, <a href="#page_280">280</a><br /> + à la Italienne, <a href="#page_280">280</a><br /> + à la Lyons, <a href="#page_276">276</a><br /> + à la Marseilles, <a href="#page_281">281</a><br /> + à la Maryland, <a href="#page_281">281</a><br /> + à la Naples, <a href="#page_282">282</a><br /> + à la Provençale, <a href="#page_282">282</a><br /> + à la Provence, <a href="#page_282">282</a><br /> + à la supreme, <a href="#page_269">269</a><br /> + à la Waldorf, <a href="#page_283">283</a><br /> + à la Windsor, <a href="#page_272">272</a><br /> + Baked, Nos. I, II, III, <a href="#page_270">270</a>, + <a href="#page_271">271</a>; with + cream sauce, <a href="#page_271">271</a>; in paper, + <a href="#page_271">271</a>; steaks, + <a href="#page_272">272</a>; cutlets, + <a href="#page_272">272</a><br /> + Banked, <a href="#page_302">302</a><br /> + Boiled, Nos. I, II, <a href="#page_265">265</a>, + <a href="#page_266">266</a>; with egg + sauce, <a href="#page_266">266</a>; with green sauce, + <a href="#page_266">266</a>; steaks, Nos. I, II, III, + <a href="#page_267">267</a>; à la piquant, + <a href="#page_268">268</a>; à la Waldorf, + <a href="#page_268">268</a><br /> + Box, <a href="#page_293">293</a><br /> + Broiled, Nos. I, II, III, <a href="#page_263">263</a>; in paper, + <a href="#page_264">264</a>; + steaks, Nos. I, II, III, <a href="#page_264">264</a>; à + la ravigote, <a href="#page_264">264</a><br /> + Broiled kippered, <a href="#page_305">305</a>; salt, + <a href="#page_306">306</a><br /> + Broiled smoked, Nos. I, II, III, IV, V, <a href="#page_304">304</a>, + <a href="#page_305">305</a>; à la maître + d'hôtel, <a href="#page_305">305</a><br /> + Chartreuse of, <a href="#page_286">286</a><br /> + Chops, <a href="#page_296">296</a><br /> + Coquilles of, <a href="#page_301">301</a><br /> + Creamed, <a href="#page_300">300</a>; on toast, + <a href="#page_286">286</a>, <a href="#page_300">300</a>; baked, + <a href="#page_300">300</a><br /> + Croquettes, Nos. I, II, III, IV, V, VI,<br /> + <a href="#page_293">293</a>, <a href="#page_294">294</a>, + <a href="#page_295">295</a>; Swedish, + <a href="#page_296">296</a><br /> + Curried, <a href="#page_286">286</a>; Nos. I, II, III, + <a href="#page_299">299</a><br /> + Cutlets, in papillotes, <a href="#page_265">265</a>, + <a href="#page_274">274</a>, <a href="#page_296">296</a>; with + caper sauce, <a href="#page_265">265</a>; with parsley sauce, + <a href="#page_265">265</a>; with oyster sauce, + <a href="#page_268">268</a><br /> + Devilled, <a href="#page_302">302</a><br /> + en casserole, <a href="#page_303">303</a><br /> + en papillotes, <a href="#page_273">273</a><br /> + Escalloped, Nos. I, II, <a href="#page_301">301</a><br /> + Fillets of, en papillotes, <a href="#page_274">274</a>; à + la Horly, <a href="#page_277">277</a>, + <a href="#page_283">283</a><br /> + Fricassee of, <a href="#page_287">287</a>, + <a href="#page_299">299</a><br /> + Fried, Nos. I, II, III, <a href="#page_275">275</a>; steaks, + <a href="#page_275">275</a>; + cutlets, <a href="#page_275">275</a>, <a href="#page_276">276</a>; + with Milanaise sauce, <a href="#page_276">276</a><br /> + Fried kippered, <a href="#page_305">305</a><br /> + in green peppers, <a href="#page_303">303</a><br /> + Jellied, <a href="#page_288">288</a>; No. II, + <a href="#page_288">288</a><br /> + Loaf, Nos. I, II, III, IV, <a href="#page_297">297</a>, + <a href="#page_298">298</a>, <a href="#page_299">299</a><br /> + Mayonnaise of, <a href="#page_269">269</a>; with cucumbers, + <a href="#page_286">286</a><br /> + Moulded, <a href="#page_303">303</a><br /> + Mousse, <a href="#page_284">284</a>; à la Martinot, + <a href="#page_284">284</a><br /> + on toast, <a href="#page_291">291</a><br /> + Patties, <a href="#page_289">289</a>, <a href="#page_301">301</a><br /> + Pie, <a href="#page_288">288</a><br /> + Pickled, Nos. I, II, III, <a href="#page_290">290</a><br /> + Pickled salt, <a href="#page_306">306</a><br /> + Pressed, <a href="#page_302">302</a><br /> + Pudding, <a href="#page_269">269</a><br /> + Salt, in papillotes, <a href="#page_306">306</a><br /> + Smoked, <a href="#page_305">305</a><br /> + Soufflé, <a href="#page_291">291</a><br /> + Spiced, <a href="#page_290">290</a><br /> + Steaks, à la Flamande, <a href="#page_273">273</a>; with claret + sauce, <a href="#page_285">285</a>; à la marinière, + <a href="#page_281">281</a><br /> + Stuffed, <a href="#page_273">273</a><br /> + Timbales, <a href="#page_291">291</a><br /> + Turbot, Nos. I, II, <a href="#page_292">292</a><br /> + with cucumber, <a href="#page_293">293</a><br /> + with eggs, <a href="#page_287">287</a><br /> + with oyster sauce, <a href="#page_268">268</a></p> +<p class="index"> +SALMON-TROUT, in season, <a href="#page_6">6</a>; fourteen ways + to cook, <a href="#page_307">307</a> <i>ff</i>.</p> +<p class="subindex"> + à la Genoise, <a href="#page_310">310</a><br /> + à la Hollandaise, <a href="#page_310">310</a><br /> + à la maître d'hôtel, <a href="#page_310">310</a><br /> + à la Richelieu, <a href="#page_310">310</a><br /> + Baked, Nos. I, II, III, <a href="#page_309">309</a><br /> + Boiled, Nos. I, II, III, IV, <a href="#page_307">307</a>, + <a href="#page_308">308</a><br /> + Fried, cutlets, <a href="#page_307">307</a><br /> + Pickled, <a href="#page_311">311</a><br /> + with shrimp sauce, <a href="#page_311">311</a></p> +<p class="index"> +SARDINES, twenty ways to cook, <a href="#page_313">313</a> <i>ff</i>.</p> +<p class="subindex"> + à la Cambridge, <a href="#page_318">318</a><br /> + à la maître d'hôtel, <a href="#page_316">316</a><br /> + à la Piedmont, <a href="#page_316">316</a><br /> + Baked, Nos. I, II, III, IV, <a href="#page_314">314</a>, + <a href="#page_315">315</a><br /> + Broiled, Nos. I, II, III, <a href="#page_313">313</a>; on toast, + <a href="#page_313">313</a><br /> + Canapes, <a href="#page_318">318</a><br /> + Curried, Nos. I, II, <a href="#page_315">315</a><br /> + Devilled, <a href="#page_316">316</a><br /> + Fried, <a href="#page_315">315</a><br /> + in crusts, <a href="#page_317">317</a><br /> + in egg cups, <a href="#page_318">318</a>; à la Bearnaise, + <a href="#page_318">318</a><br /> + Rarebit, <a href="#page_319">319</a><br /> + Salad of, <a href="#page_317">317</a><br /> + Stuffed, <a href="#page_317">317</a></p> +<p class="index"> +SAUCES, one hundred varieties of, <a href="#page_13">13</a> <i>ff</i>.</p> +<p class="subindex"> + Admiral, <a href="#page_13">13</a><br /> + Albert, <a href="#page_13">13</a><br /> + à la Gasconne, <a href="#page_24">24</a><br /> + Allemande, No. I, <a href="#page_13">13</a>; No. II, + <a href="#page_14">14</a><br /> + Anchovy butter, <a href="#page_14">14</a>; Anchovy No. I, + <a href="#page_15">15</a>; + No. II, <a href="#page_15">15</a>; No. III, + <a href="#page_15">15</a><br /> + Aurora, <a href="#page_15">15</a><br /> + Avignonnaise, <a href="#page_16">16</a><br /> + Bearnaise, <a href="#page_16">16</a>; No. II, + <a href="#page_16">16</a>; No. III, <a href="#page_16">16</a>; + quick, <a href="#page_17">17</a><br /> + Béchamel, <a href="#page_17">17</a><br /> + Bombay, <a href="#page_17">17</a><br /> + Bordelaise, <a href="#page_17">17</a>; white, + <a href="#page_18">18</a><br /> + Brown, <a href="#page_18">18</a>; No. II, <a href="#page_18">18</a>; + butter, <a href="#page_19">19</a><br /> + Butter, <a href="#page_19">19</a><br /> + Caper, <a href="#page_19">19</a>; No. II, + <a href="#page_19">19</a><br /> + Claret, <a href="#page_19">19</a><br /> + Colbert, <a href="#page_19">19</a><br /> + Cream, <a href="#page_20">20</a><br /> + Cucumber, <a href="#page_20">20</a>; No. II, + <a href="#page_20">20</a>; No. III, <a href="#page_20">20</a><br /> + Curry, <a href="#page_21">21</a><br /> + Drawn-butter, <a href="#page_21">21</a><br /> + Dutch, <a href="#page_21">21</a><br /> + Duxelles, <a href="#page_22">22</a>; No. II, + <a href="#page_22">22</a><br /> + Egg, <a href="#page_22">22</a>; No. II, <a href="#page_22">22</a><br /> + Espagnole, <a href="#page_23">23</a><br /> + Fine herb, <a href="#page_23">23</a>; No. II, + <a href="#page_23">23</a><br /> + Flemish, <a href="#page_23">23</a><br /> + Garlic, <a href="#page_24">24</a><br /> + Geneva, <a href="#page_24">24</a><br /> + Gooseberry, <a href="#page_25">25</a><br /> + Hessian, <a href="#page_25">25</a><br /> + Hollandaise, <a href="#page_25">25</a>; No. II, + <a href="#page_25">25</a><br /> + Horseradish, <a href="#page_26">26</a>; No. II, + <a href="#page_26">26</a>; No. III, <a href="#page_26">26</a><br /> + Italian, <a href="#page_27">27</a>; brown, + <a href="#page_27">27</a><br /> + Japanese, <a href="#page_27">27</a><br /> + Jersey, <a href="#page_28">28</a><br /> + Lemon, <a href="#page_28">28</a>; No. II, + <a href="#page_28">28</a>; with parsley, + <a href="#page_33">33</a><br /> + Livournaise, <a href="#page_28">28</a><br /> + Lobster, <a href="#page_28">28</a>; No. II, + <a href="#page_29">29</a><br /> + Maître d'hôtel, <a href="#page_29">29</a><br /> + Mayonnaise, <a href="#page_29">29</a><br /> + Milanaise, <a href="#page_30">30</a><br /> + Mushroom, <a href="#page_30">30</a><br /> + Niçoise, <a href="#page_31">31</a><br /> + Nonpareil, <a href="#page_31">31</a><br /> + Normandy, <a href="#page_31">31</a><br /> + Olive, <a href="#page_31">31</a><br /> + Oyster, <a href="#page_32">32</a>; No. II, + <a href="#page_32">32</a><br /> + Parsley, <a href="#page_32">32</a>; No. II, + <a href="#page_32">32</a>; with lemon, <a href="#page_33">33</a><br /> + Persillade, <a href="#page_33">33</a><br /> + Piquant, <a href="#page_33">33</a>; No. II, + <a href="#page_34">34</a><br /> + Poor man's, <a href="#page_34">34</a><br /> + Portuguese, <a href="#page_34">34</a><br /> + Ravigote, <a href="#page_35">35</a>; cold, + <a href="#page_35">35</a><br /> + Remoulade, <a href="#page_35">35</a><br /> + Royale, <a href="#page_35">35</a><br /> + Sardine, <a href="#page_36">36</a><br /> + Shad-roe, <a href="#page_36">36</a><br /> + Shrimp, <a href="#page_36">36</a><br /> + Sicilian, <a href="#page_36">36</a><br /> + Spanish, <a href="#page_37">37</a><br /> + Supreme, <a href="#page_37">37</a><br /> + Tartar, <a href="#page_37">37</a>; No. II, + <a href="#page_37">37</a>; No. III, <a href="#page_38">38</a><br /> + Tomato, <a href="#page_38">38</a>; No. II, + <a href="#page_38">38</a>; No. III, <a href="#page_38">38</a>; + brown, <a href="#page_39">39</a><br /> + Veloute, <a href="#page_39">39</a><br /> + Venitienne, <a href="#page_39">39</a>; No. II, + <a href="#page_39">39</a><br /> + Vinaigrette, <a href="#page_40">40</a><br /> + Whipped cream, <a href="#page_40">40</a><br /> + White, <a href="#page_40">40</a></p> +<p class="index"> +SEA-BASS, à la Buena Vista, <a href="#page_56">56</a></p> +<p class="subindex"> + à la Française, <a href="#page_57">57</a><br /> + à la poulette, <a href="#page_53">53</a><br /> + Boiled, with egg sauce, <a href="#page_51">51</a>; with parsley + sauce, <a href="#page_55">55</a>; with melted butter sauce, + <a href="#page_57">57</a><br /> + Broiled, <a href="#page_56">56</a><br /> + Fried, with tartar sauce, <a href="#page_55">55</a><br /> + Matelote of, <a href="#page_55">55</a><br /> + Stuffed, <a href="#page_50">50</a><br /> + with black butter, <a href="#page_58">58</a></p> +<p class="index"> +SHAD, in season, <a href="#page_6">6</a>; ninety-five ways to cook, + <a href="#page_321">321</a> <i>ff</i>.</p> +<p class="subindex"> + Baked, Nos. I, II, III, IV, V, VI, VII, + VIII, IX, X, <a href="#page_325">325-329</a>; in milk, + <a href="#page_329">329</a>; + à la Virginia, <a href="#page_330">330</a>; à + la Carolina, <a href="#page_330">330</a>; + with fine herbs, <a href="#page_331">331</a>; stuffed with + oysters, <a href="#page_331">331</a><br /> + Boiled, <a href="#page_323">323</a>; with egg sauce, + <a href="#page_323">323</a>; roe, + <a href="#page_323">323</a>; with Hollandaise sauce, + <a href="#page_324">324</a>; + cold, <a href="#page_324">324</a>; à la Virginia, + <a href="#page_325">325</a>; salt, + <a href="#page_325">325</a><br /> + Broiled, Nos. I, II, III, IV, V, <a href="#page_321">321</a>, + <a href="#page_322">322</a>; + salt, <a href="#page_322">322</a><br /> + Creamed, <a href="#page_336">336</a><br /> + Cutlets, <a href="#page_323">323</a><br /> + Fried, Nos. I, II, <a href="#page_322">322</a>; boned, + <a href="#page_323">323</a><br /> + in court-bouillon, <a href="#page_324">324</a><br /> + Panned, <a href="#page_335">335</a><br /> + Pickled, Nos. I, II, <a href="#page_336">336</a><br /> + Planked, Nos. I, II, III, IV, <a href="#page_334">334</a>, + <a href="#page_335">335</a><br /> + Roasted, <a href="#page_333">333</a><br /> + Stewed, <a href="#page_335">335</a><br /> + Stuffed, Nos. I, II, III, <a href="#page_332">332</a>, + <a href="#page_333">333</a><br /> + Toasted, <a href="#page_334">334</a><br /> + Vert-pré, <a href="#page_337">337</a></p> +<p class="index"> +SHAD-ROE, various ways to cook, <a href="#page_337">337</a> <i>ff</i>.</p> +<p class="subindex"> + à la Baltimore, <a href="#page_349">349</a><br /> + à la Brooke, <a href="#page_349">349</a><br /> + à la maître d'hôtel, + <a href="#page_350">350</a><br /> + à la Maryland, <a href="#page_350">350</a><br /> + Baked, Nos. I, II, III, IV, V, VI, <a href="#page_340">340-342</a>; + with bacon, <a href="#page_343">343</a>; in tomato sauce, + <a href="#page_343">343</a>; + with cream sauce, <a href="#page_343">343</a><br /> + Broiled, Nos. I, II, III, IV, V, <a href="#page_337">337</a>, + <a href="#page_338">338</a>; + with bacon, <a href="#page_338">338</a><br /> + Croquettes, Nos. I, II, III, IV, V, VI, + VII, VIII, <a href="#page_345">345-348</a><br /> + en brochette, <a href="#page_351">351</a><br /> + Escalloped, Nos. I, II, III, IV, <a href="#page_344">344</a>, + <a href="#page_345">345</a><br /> + Fried, Nos. I, II, III, IV, V, VI, VII, + <a href="#page_339">339</a>, <a href="#page_340">340</a><br /> + Kromeskies, <a href="#page_351">351</a><br /> + Panned, <a href="#page_350">350</a><br /> + Sauté, <a href="#page_340">340</a><br /> + with bass, <a href="#page_58">58</a><br /> + with brown butter sauce, <a href="#page_351">351</a><br /> + with brown sauce, <a href="#page_353">353</a><br /> + with eggs, <a href="#page_352">352</a><br /> + with mushrooms, <a href="#page_352">352</a>; creamed, + <a href="#page_352">352</a><br /> + with oysters, <a href="#page_353">353</a></p> +<p class="index"> +SHEEPSHEAD, in season, <a href="#page_6">6</a>; sixteen ways to + cook, <a href="#page_355">355</a> <i>ff</i>.</p> +<p class="subindex"> + à la Bahama, <a href="#page_357">357</a><br /> + à la Birmingham, <a href="#page_357">357</a><br /> + à la Caroline, <a href="#page_358">358</a><br /> + à la Creole, <a href="#page_358">358</a><br /> + à la Hollandaise, <a href="#page_359">359</a><br /> + à l'Indienne, <a href="#page_359">359</a><br /> + à la Louisianne, <a href="#page_359">359</a><br /> + à la majestic, <a href="#page_360">360</a><br /> + à la Mobile, <a href="#page_360">360</a><br /> + Boiled, <a href="#page_355">355</a>; with oyster sauce, + <a href="#page_355">355</a><br /> + Broiled, <a href="#page_356">356</a><br /> + Fried fillets of, <a href="#page_356">356</a><br /> + with caper sauce, <a href="#page_356">356</a><br /> + with drawn butter, <a href="#page_356">356</a><br /> + with parsley sauce, <a href="#page_356">356</a></p> +<p class="index"> +SKATE, in season, <a href="#page_7">7</a>; nine ways to cook, +<a href="#page_363">363</a> <i>ff</i>.</p> +<p class="subindex"> + à l'Italienne, <a href="#page_365">365</a><br /> + à la royale, <a href="#page_365">365</a><br /> + Baked, <a href="#page_364">364</a><br /> + Boiled, <a href="#page_363">363</a>; with black butter, + <a href="#page_363">363</a>; with + caper sauce, <a href="#page_364">364</a>; with oyster sauce, + <a href="#page_364">364</a><br /> + Fried, <a href="#page_363">363</a><br /> + with fine herbs, <a href="#page_364">364</a></p> +<p class="index"> +SMELTS, in season, <a href="#page_7">7</a>; thirty-five ways to + cook, <a href="#page_367">367</a> <i>ff</i>.</p> +<p class="subindex"> + à la Boulanger, <a href="#page_375">375</a><br /> + à la Davis, <a href="#page_375">375</a><br /> + à la Dresden, <a href="#page_376">376</a><br /> + à la Toulouse, <a href="#page_376">376</a><br /> + au beurre noir, <a href="#page_375">375</a><br /> + au gratin, <a href="#page_375">375</a><br /> + Baked, Nos. I, II, III, <a href="#page_369">369</a>; à la + Duxelles, <a href="#page_370">370</a>; à la Manton, + <a href="#page_370">370</a><br /> + Boiled, <a href="#page_376">376</a><br /> + Broiled, Nos. I, II, III, IV, V, <a href="#page_367">367</a>, + <a href="#page_368">368</a>; à la Bearnaise, + <a href="#page_368">368</a>; with onion sauce, + <a href="#page_368">368</a><br /> + Croquettes, <a href="#page_378">378</a><br /> + Fried, Nos. I, II, III, IV, V, VI, <a href="#page_370">370</a>, + <a href="#page_371">371</a>; à l'Anglaise, + <a href="#page_371">371</a>; au beurre noir, + <a href="#page_372">372</a>; à la Parisienne, + <a href="#page_372">372</a>; with salt pork, + <a href="#page_372">372</a><br /> + in matelote, <a href="#page_378">378</a><br /> + Stewed, <a href="#page_377">377</a><br /> + Stuffed, Nos. I, II, III, <a href="#page_373">373</a>; à + l'Italienne,<br /> <a href="#page_373">373</a>; au gratin, + <a href="#page_374">374</a><br /> + with fine herbs, <a href="#page_377">377</a><br /> + with mayonnaise, <a href="#page_377">377</a></p> +<p class="index"> +SOLE, in season, <a href="#page_7">7</a>; fifty-five ways to cook, + <a href="#page_379">379</a> <i>ff</i>.</p> +<p class="subindex"> + Baked fillets of, Nos. I, II, <a href="#page_380">380</a>; with<br /> + wine sauce, <a href="#page_381">381</a><br /> + Boiled, <a href="#page_379">379</a><br /> + Broiled, Nos. I, II, <a href="#page_379">379</a><br /> + Chaudfroid of, <a href="#page_399">399</a><br /> + Fillets of, in white wine, <a href="#page_381">381</a>; à la + Percy, <a href="#page_384">384</a>; à la Bordeaux, + <a href="#page_384">384</a>; à la + crème, <a href="#page_385">385</a>; à la + Française, <a href="#page_386">386</a>; à + l'Italienne, <a href="#page_386">386</a>; à la + Joinville, <a href="#page_386">386</a>; + à la maréchale, <a href="#page_388">388</a>; + à la Provence, <a href="#page_391">391</a>; à + la Trouville, <a href="#page_392">392</a>; with anchovies, + <a href="#page_395">395</a>; à la Venetienne, Nos. I, II, + <a href="#page_392">392</a>, <a href="#page_393">393</a>; in + cases, <a href="#page_395">395</a>; with fine herbs, + <a href="#page_396">396</a>; with mushrooms, + <a href="#page_396">396</a>; with oysters, + <a href="#page_397">397</a>; with ravigote sauce, + <a href="#page_397">397</a>; + in turbans, <a href="#page_397">397</a>; with wine, + <a href="#page_398">398</a>; rolled, + <a href="#page_398">398</a>; stuffed, + <a href="#page_399">399</a><br /> + Fried, Nos. I, II, <a href="#page_382">382</a>; fillets of, + Nos. I, II, <a href="#page_382">382</a>; à la Horly, + <a href="#page_383">383</a>; à l'Anglaise, + <a href="#page_383">383</a>; à la Colbert, Nos. I, II, + <a href="#page_383">383</a>; with + shrimp sauce, <a href="#page_383">383</a></p> +<p class="index"> +STRIPED BASS, with shad-roe, <a href="#page_58">58</a></p> +<p class="subindex"> + à l'Américaine, <a href="#page_62">62</a><br /> + à l'aurore, <a href="#page_384">384</a><br /> + à la cardinal, <a href="#page_60">60</a><br /> + à la Colbert, <a href="#page_385">385</a><br /> + à la commodore, <a href="#page_61">61</a><br /> + à la Conti, <a href="#page_63">63</a><br /> + à la Dauphine, <a href="#page_60">60</a><br /> + à la Dieppoise, <a href="#page_385">385</a><br /> + à la maître d'hôtel, + <a href="#page_387">387</a><br /> + à la Marseilles, <a href="#page_63">63</a><br /> + à la Normandy, Nos. I, II, III, IV, + <a href="#page_388">388-390</a>; fillets of, + <a href="#page_390">390</a><br /> + au gratin, Nos. I, II, III, IV, <a href="#page_394">394</a><br /> + Fillets of, à la Bordelaise, <a href="#page_58">58</a>; + à la Manhattan, <a href="#page_59">59</a><br /> + Fritters of, <a href="#page_400">400</a><br /> + Stewed, with oyster sauce, <a href="#page_395">395</a><br /> + with caper sauce, <a href="#page_60">60</a><br /> + with fine herbs, <a href="#page_396">396</a></p> +<p class="index"> +STURGEON, in season, <a href="#page_7">7</a>; twenty-five ways to + cook, <a href="#page_401">401</a> <i>ff</i>.</p> +<p class="subindex"> + à la cardinal, <a href="#page_405">405</a><br /> + à la Française, <a href="#page_405">405</a><br /> + à la Normandy, <a href="#page_406">406</a><br /> + à la Russe, <a href="#page_407">407</a><br /> + Baked, Nos. I, II, III, IV, <a href="#page_404">404</a><br /> + Boiled, Nos. I, II, <a href="#page_401">401</a>; steaks, Nos. I, II, + III, <a href="#page_401">401</a>, <a href="#page_402">402</a><br /> + Fried, Nos. I, II, III, <a href="#page_402">402</a>, + <a href="#page_403">403</a><br /> + Grilled, <a href="#page_409">409</a><br /> + Panned, <a href="#page_409">409</a><br /> + Pickled, <a href="#page_409">409</a><br /> + Roasted, <a href="#page_410">410</a><br /> + Steak, Nos. I, II, <a href="#page_408">408</a><br /> + Stewed, Nos. I, II, <a href="#page_407">407</a> +</p> + +<p class="index"> </p> + +<p class="index"> +TROUT, in season, <a href="#page_7">7</a>; fifty ways to cook, + <a href="#page_411">411</a> <i>ff</i>.</p> +<p class="subindex"> + à l'aurore, <a href="#page_421">421</a><br /> + à la Cambaceres, <a href="#page_421">421</a><br /> + à la Chambord, <a href="#page_422">422</a><br /> + à la chevalière, <a href="#page_422">422</a><br /> + à la Gasconne, <a href="#page_423">423</a><br /> + à la Geneva, <a href="#page_422">422</a><br /> + à la Hussar, <a href="#page_423">423</a><br /> + à l'Italienne, <a href="#page_423">423</a><br /> + à la Provence, <a href="#page_423">423</a><br /> + à la royale, <a href="#page_424">424</a><br /> + à la Vénitienne, <a href="#page_424">424</a><br /> + au beurre noir, <a href="#page_425">425</a><br /> + au gratin, Nos. I, II, <a href="#page_424">424</a>, + <a href="#page_425">425</a><br /> + Baked, Nos. I, II, III, <a href="#page_415">415</a>, + <a href="#page_416">416</a>; brook, + Nos. I, II, III, <a href="#page_416">416</a>, + <a href="#page_417">417</a>; with white + wine, Nos. I, II, <a href="#page_418">418</a>; + à la Chambord, <a href="#page_418">418</a>; + with mushroom sauce, <a href="#page_419">419</a>; with + Polish sauce, <a href="#page_419">419</a>; in papers, + <a href="#page_420">420</a><br /> + Boiled, Nos. I, II, <a href="#page_412">412</a>; brook, + <a href="#page_412">412</a>, <a href="#page_413">413</a><br /> + Broiled, Nos. I, II, <a href="#page_411">411</a>; à la + maître d'hôtel, <a href="#page_411">411</a>; + brook, <a href="#page_411">411</a>; with bacon, + <a href="#page_412">412</a><br /> + en papillotes, <a href="#page_427">427</a><br /> + Escalloped, <a href="#page_427">427</a><br /> + Fillets of, à l'aurore, <a href="#page_415">415</a><br /> + Fried, Nos. I, II, III, <a href="#page_413">413</a>, + <a href="#page_414">414</a>; brook, + <a href="#page_414">414</a>; fillets of trout, Nos. I, II, + <a href="#page_414">414</a>; + with mushroom sauce, <a href="#page_414">414</a><br /> + in cases, <a href="#page_420">420</a>, + <a href="#page_421">421</a><br /> + Steamed, <a href="#page_426">426</a><br /> + Stuffed, <a href="#page_420">420</a><br /> + Tenderloin of, <a href="#page_426">426</a><br /> + with fine herbs, <a href="#page_419">419</a><br /> + with remoulade sauce, <a href="#page_415">415</a><br /> + with shrimp sauce, <a href="#page_425">425</a></p> +<p class="index"> +TURBOT, in season, <a href="#page_7">7</a>; fifteen ways to cook, + <a href="#page_429">429</a> <i>ff</i>.</p> +<p class="subindex"> + à la Béchamel, <a href="#page_430">430</a><br /> + à la crème, Nos. I, II, <a href="#page_431">431</a><br /> + à la Hollandaise, <a href="#page_432">432</a><br /> + au beurre noir, <a href="#page_430">430</a><br /> + au gratin, Nos. I, II, <a href="#page_431">431</a>, + <a href="#page_432">432</a><br /> + Baked, <a href="#page_430">430</a><br /> + Boiled, <a href="#page_429">429</a><br /> + Broiled, <a href="#page_429">429</a>; à la Provence, + <a href="#page_429">429</a><br /> + Fillets of, à l'Indienne, <a href="#page_432">432</a>; + à la maréchale, + <a href="#page_433">433</a>; à la ravigote, + <a href="#page_433">433</a>; with cream, <a href="#page_433">433</a> +</p> + +<p class="index"> </p> + +<p class="index"> +WEAKFISH, in season, <a href="#page_7">7</a>; five ways to cook, + <a href="#page_435">435</a> <i>ff</i>.</p> +<p class="subindex"> + Baked, Nos. I, II, <a href="#page_435">435</a><br /> + Fillets of, in cases, <a href="#page_436">436</a>; à + l'Orly, <a href="#page_436">436</a>; à la + Havraise, <a href="#page_436">436</a><br /> + Fried, <a href="#page_435">435</a><br /> + Turbans of, <a href="#page_437">437</a></p> +<p class="index"> +WHITEBAIT, in season, <a href="#page_7">7</a>; four ways to cook, + <a href="#page_439">439</a> <i>ff</i>.</p> +<p class="subindex"> + Devilled, <a href="#page_440">440</a><br /> + Fried, Nos. I, II, III, <a href="#page_439">439</a></p> +<p class="index"> +WHITEFISH, in season, <a href="#page_7">7</a>; twenty-five ways to + cook, <a href="#page_441">441</a> <i>ff</i>.</p> +<p class="subindex"> + à la crème, Nos. I, II, <a href="#page_445">445</a><br /> + à la maître d'hôtel, <a href="#page_446">446</a><br /> + à la Point Shirley, <a href="#page_447">447</a><br /> + au gratin, Nos. I, II, <a href="#page_446">446</a><br /> + Baked, Nos. I, II, III, <a href="#page_442">442</a>, + <a href="#page_443">443</a>; fillets of, + <a href="#page_443">443</a>; à la Bordeaux, + <a href="#page_444">444</a><br /> + Boiled, <a href="#page_441">441</a>; à la Mackinac, + <a href="#page_441">441</a><br /> + Broiled, Nos. I, II, III, <a href="#page_442">442</a><br /> + Creamed, à la Madison, <a href="#page_448">448</a><br /> + Croquettes, <a href="#page_448">448</a><br /> + Fried, Nos. I, II, III, <a href="#page_441">441</a>, + <a href="#page_442">442</a><br /> + Jellied, <a href="#page_448">448</a><br /> + Planked, Nos. I, II, <a href="#page_447">447</a><br /> + Stuffed, <a href="#page_444">444</a>; with oyster sauce, + <a href="#page_444">444</a><br /> + with fine herbs, <a href="#page_449">449</a></p> +<p class="index"> +WHITING, eight ways to cook, <a href="#page_451">451</a> <i>ff</i>.</p> +<p class="subindex"> + Boiled, <a href="#page_451">451</a><br /> + Broiled, <a href="#page_451">451</a><br /> + Fillets of, à la maître d'hôtel, + <a href="#page_451">451</a>; à la + maréchale, <a href="#page_451">451</a>; à l'Orly, + <a href="#page_452">452</a>; à la + royale, <a href="#page_452">452</a><br /> + Fried, <a href="#page_451">451</a><br /> + with fine herbs, <a href="#page_452">452</a> +</p> + + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of How to Cook Fish, by Olive Green + +*** END OF THIS PROJECT GUTENBERG EBOOK HOW TO COOK FISH *** + +***** This file should be named 18542-h.htm or 18542-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/8/5/4/18542/ + +Produced by Robert J. Hall, in loving memory of Florence +May Gautry (1905-2005) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, is critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. + + +</pre> + +</body> +</html> + diff --git a/18542.txt b/18542.txt new file mode 100644 index 0000000..ed0a6fd --- /dev/null +++ b/18542.txt @@ -0,0 +1,12943 @@ +The Project Gutenberg EBook of How to Cook Fish, by Olive Green + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: How to Cook Fish + +Author: Olive Green + +Release Date: June 9, 2006 [EBook #18542] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK HOW TO COOK FISH *** + + + + +Produced by Robert J. Hall, in loving memory of Florence +May Gautry (1905-2005) + + + + + + +HOW TO COOK FISH + + +BY OLIVE GREEN + + + + +[Page iii] +CONTENTS + +CHAP. + I. THE CATCHING OF UNSHELLED FISH + II. FISH IN SEASON + III. ELEVEN COURT BOUILLONS + IV. ONE HUNDRED SIMPLE FISH SAUCES + V. TEN WAYS TO SERVE ANCHOVIES + VI. FORTY-FIVE WAYS TO COOK BASS + VII. EIGHT WAYS TO COOK BLACKFISH + VIII. TWENTY-SIX WAYS TO COOK BLUEFISH + IX. FIVE WAYS TO COOK BUTTERFISH + X. TWENTY-TWO WAYS TO COOK CARP + XI. SIX WAYS TO COOK CATFISH + XII. SIXTY-SEVEN WAYS TO COOK CODFISH + XIII. FORTY-FIVE WAYS TO COOK EELS + XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE +[Page iv] + XV. THIRTY-TWO WAYS TO COOK FLOUNDER + XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS + XVII. TWENTY-TWO WAYS TO COOK HADDOCK + XVIII. EIGHTY WAYS TO COOK HALIBUT + XIX. TWENTY-FIVE WAYS TO COOK HERRING + XX. NINE WAYS TO COOK KINGFISH + XXI. SIXTY-FIVE WAYS TO COOK MACKEREL + XXII. FIVE WAYS TO COOK MULLET + XXIII. FIFTEEN WAYS TO COOK PERCH + XXIV. TEN WAYS TO COOK PICKEREL + XXV. TWENTY WAYS TO COOK PIKE + XXVI. TEN WAYS TO COOK POMPANO + XXVII. THIRTEEN WAYS TO COOK RED SNAPPER + XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON + XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT +[Page v] + XXX. TWENTY WAYS TO COOK SARDINES + XXXI. NINETY-FIVE WAYS TO COOK SHAD + XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD + XXXIII. NINE WAYS TO COOK SKATE + XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS + XXXV. FIFTY-FIVE WAYS TO COOK SOLES + XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON + XXXVII. FIFTY WAYS TO COOK TROUT +XXXVIII. FIFTEEN WAYS TO COOK TURBOT + XXXIX. FIVE WAYS TO COOK WEAKFISH + XL. FOUR WAYS TO COOK WHITEBAIT + XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH + XLII. EIGHT WAYS TO COOK WHITING + XLIII. ONE HUNDRED MISCELLANEOUS RECIPES + XLIV. BACK TALK + XLV. ADDITIONAL RECIPES + INDEX + + + + +[Page 1] +HOW TO COOK FISH + + * * * * * + +THE CATCHING OF UNSHELLED FISH + +"First catch your hare," the old cookery books used to say, and +hence it is proper, in a treatise devoted entirely to the cooking +of Unshelled Fish, to pay passing attention to the Catching, or +what the Head of the House terms the Masculine Division of the +Subject. As it is evident that the catching must, in every case +precede the cooking--but not too far--the preface is the place +to begin. + +Shell-fish are, comparatively, slow of movement, without guile, +pitifully trusting, and very easily caught. Observe the difference +between the chunk of mutton and four feet of string with which one +goes crabbing, and the complicated hooks, rods, flies, and reels +devoted to the capture of unshelled fish. + +An unshelled fish is lively and elusive past the power of words to +portray, and in this, undoubtedly, lies its desirability. People +will travel for two nights and a day to some spot +[Page 2] +where all unshelled fish has once been seen, taking $59.99 worth +of fishing tackle, "marked down from $60.00 for to-day only," rent +a canoe, hire a guide at more than human life is worth in courts +of law, and work with dogged patience from gray dawn till sunset. +And for what? For one small bass which could have been bought at +any trustworthy market for sixty-five cents, or, possibly, some +poor little kitten-fish-offspring of a catfish--whose mother's +milk is not yet dry upon its lips. + +Other fish who have just been weaned and are beginning to notice +solid food will repeatedly take a hook too large to swallow, and +be dragged into the boat, literally, by the skin of the teeth. +Note the cheerful little sunfish, four inches long, which is caught +first on one side of the boat and then on the other, by the patient +fisherman angling off a rocky, weedy point for bass. + +But, as Grover Cleveland said: "He is no true fisherman who is +willing to fish only when fish are biting." The real angler will +sit all day in a boat in a pouring rain, eagerly watching the point +of the rod, which never for an instant swerves a half inch from +the horizontal. The real angler will troll for miles with a hand +line and a spinner, winding in the thirty-five dripping feet of +[Page 3] +the lure every ten minutes, to remove a weed, or "to see if she's +still a-spinnin'." Vainly he hopes for the muskellunge who has just +gone somewhere else, but, by the same token, the sure-enough angler +is ready to go out next morning, rain or shine, at sunrise. + +It is a habit of Unshelled Fish to be in other places, or, possibly, +at your place, but at another time. The guide can never understand +what is wrong. Five days ago, he himself caught more bass than +he could carry home, at that identical rocky point. A man from +La Porte, Indiana, whom he took out the week before, landed a +thirty-eight pound "muskie" in trolling through that same narrow +channel. In the forty years that the guide has lived in the place, +man and boy, he has never known the fishing to be as poor as it +is now. Why, even "ol' Pop Somers" has ceased to fish! + +But the real angler continues, regardless of the local sage. He +who has heard the line sing suddenly out of his reel, and, after a +hard-fought hour, scooped a six-pound black bass into the landing +net, weary, but still "game," is not dismayed by bad luck. He who +can cast a fly a hundred feet or more finds pleasure in that, if +not in fishing. Whoever has taken in a muskellunge of any size +will ever after troll patiently, even through masses of weed. +[Page 4] +Whoever has leaned over the side of a sailboat, peering down into +the green, crystalline waters of the Gulf, and seen, twenty feet +down, the shimmering sides of a fifteen-pound red grouper, firmly +hooked and coming, will never turn over sleepily, for a last nap, +when his door is almost broken in at 5 A.M. + +And, fish or no fish, there are compensations. Into a day of +heart-breaking and soul-sickening toil, when all the world goes +wrong, must sometimes come the vision of a wooded shore, with tiny +dark wavelets singing softly on the rocks and a robin piping cheerily +on the topmost bough of a maple. Tired eyes look past the musty ledger +and the letter files to a tiny sapphire lake, set in hills, with +the late afternoon light streaming in glory from the far mountains +beyond. + +It may be cold up North, but down in the Gulf they are fishing--scudding +among the Florida Keys in a little white sailboat, landing for lunch +on a strand as snowy as the northern streets, where the shimmering +distances of white sand are paved with shell and pearl, and the tide +thrums out its old song under the palms. And fish? Two-hundred +and fifty pounds is the average day's catch for a small sailboat +cruising among the Florida Keys. + +Yet, when all is said and done, the catching of fish is a matter +of luck--a gambler's chance, +[Page 5] +if you will have it so. The cooking, in unskilled hands, is also +a lottery, but, by following the appended recipes, becomes an art +to which scientific principles have been faithfully applied. + +Having caught your fish, you may cook him in a thousand ways, but +it is doubtful whether, even with the finest sauce, a pompano will +taste half as good as the infantile muskellunge, several pounds under +the legal weight, fried unskilfully in pork fat by a horny-handed +woodsman, kneeling before an open fire, eighteen minutes after you +had given up all hope of having fish for dinner, and had resigned +yourself to the dubious prospect of salt pork, eggs, and coffee +which any self-respecting coffee-mill would fail to recognize. + +All of which is respectfully submitted by + + O.G. + + + + +[Page 6] +FISH IN SEASON + +Bass--All the year. +Blackfish--April 1 to November 1. +Bluefish--May 1 to November 1. +Butterfish--October 1 to May 1. +Carp--July 15 to November 1. +Codfish--All the year. +Eels--All the year. +Flounder--All the year. +Haddock--All the year. +Halibut--All the year. +Herring--October 1 to May 1. +Kingfish--May 1 to November 1. +Mackerel--April 1 to October 1. +Mullet--June 1 to November 1. +Perch--September 1 to June 1. +Pickerel--June 1 to January 1. +Pike--June 1 to January 1. +Pompano--May 1 to August 1 and November 15 to January 1. +Red Snapper--October 1 to April 1. +Salmon--All the year. +Salmon Trout--October 1 to April 1. +Shad--January 1 to June 1. +Sheepshead--June 15 to November 15. +[Page 7] +Skate--September 1 to July 1. +Smelts--August 15 to April 15. +Sole--November 1 to May 1. +Sturgeon--June 1 to October 15. +Trout--April 1 to September 1. +Turbot--January 1 to July 15. +Weakfish--May 15 to October 15. +Whitebait--May 1 to April 1. +Whitefish--November 1 to March 1. + +Salt, smoked, and canned fish are never out of season. + + + + +[Page 8] +ELEVEN COURT BOUILLONS + +I + +Put into the bottom of the fish-kettle a thick layer of sliced +carrots and onion, and a sliced lemon. Season with parsley, thyme, +a bay-leaf, half a dozen whole peppers, and three or four whole +cloves. Lay the fish on top of this and cover with equal parts of +cold water and white wine, or with water and a little lemon-juice +or vinegar. Put the kettle over the fire and let it heat slowly. +The fish must always be put into it while cold and after boiling +allowed to cool in the water. + +II + +Cut fine a stalk of celery, a carrot, an onion, and a small sweet +pepper. Fry in butter, and add eight cupfuls of water, one cupful +of vinegar, and the trimmings of fish. Season with salt and pepper, +add half a bay-leaf, four cloves, and two sprigs of parsley. Boil +for ten minutes and let cool thoroughly before cooking the fish +in it. + +[Page 9] +III + +One pint of water, one quart of white wine, one tablespoonful of +butter, a bunch of parsley, four young onions, a clove of garlic, +a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring +to the boil and let cool thoroughly before cooking the fish in +it. + +IV + +Fry a large onion in two tablespoonfuls of butter. Add half a can +of tomatoes, salt, pepper, allspice, and minced parsley to season, +and half a cupful of tomato catsup. Add also one cupful of sliced +carrot and sufficient water to cover the fish. + +V + +One onion, two bay-leaves, four whole cloves, a stalk of celery, two +sprigs of parsley and three quarts of cold water. Add any trimmings +of fish at hand, simmer for two hours, season with salt and pepper, +and strain. Cool before using. + +VI + +Chop fine one onion, one stalk of celery, and two or three sprigs +of parsley. Fry in butter, add two tablespoonfuls of salt, six +pepper-corns, a bay-leaf, three cloves, two quarts of +[Page 10] +boiling water, and two cupfuls of vinegar or sour wine. Boil for +fifteen minutes, strain, and cool. Rub the fish with salt and +lemon-juice before cooking. + +VII + +Chop fine a large onion and a carrot. Add three bay-leaves, a few +sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls +of tarragon vinegar. Add enough water to cover the fish. The vinegar +may be omitted and equal parts of water and white wine used for +liquid. + +VIII + +Chop fine a quarter of a pound of bacon and an onion. Fry, add +a can of tomatoes, a chopped clove of garlic, and cayenne, salt, +and pepper to season. Add sufficient boiling water and cook for +fifteen minutes. Cool before putting in the fish. + +IX + +Half a carrot, half an onion, two cloves, three sprigs of parsley, +three pepper-corns, two tablespoonfuls of lemon-juice or vinegar, +a teaspoonful of salt, a blade of mace, half a bay-leaf, half a +teaspoonful of paprika, a dash of celery salt, and two quarts of +cold water. Bring to the boil and cool before using. + +[Page 11] +X + +Fry an onion in butter. Add half a teaspoonful of beef extract, a +pinch of celery seed, a few drops of Worcestershire, a tablespoonful +of tomato catsup, half a cupful of vinegar, and salt and pepper +to season. Add two quarts of cold water, bring to the boil, and +cool before using. + +XI + +Four quarts of water, one onion, one slice of carrot, two tablespoonfuls +of salt, one tablespoonful of pepper, two cloves, one tablespoonful +of vinegar, the juice of half a lemon, and a bouquet of sweet herbs. +Boil for an hour before putting in the fish. + + + + +[Page 13] +ONE HUNDRED SIMPLE FISH SAUCES + +ADMIRAL SAUCE + +Add two pounded anchovies, four chopped shallots, a teaspoonful +of chopped capers, and a little grated lemon-peel to one cupful +of Drawn-Butter Sauce. Reheat, season with salt and pepper and +lemon-juice. Serve hot. + +ALBERT SAUCE + +Boil three chopped shallots with a tablespoonful of butter and +one-fourth cupful of vinegar. Add one cupful of freshly grated +horseradish, half a cupful of white stock and one cupful of Veloute +Sauce. Boil until thick, rub through a sieve, reheat, add the yolks +of three eggs beaten with a cupful of cream, two tablespoonfuls +of butter in small bits, and a little minced parsley. + +ALLEMANDE SAUCE--I + +Put two cupfuls of white stock into a saucepan with half a dozen +mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and +[Page 14] +pepper to season, and a teaspoonful of minced parsley. Simmer for +an hour and strain. Thicken with a teaspoonful of flour, rubbed +smooth in a little cold stock or water, take from the fire, and +add the yolks of three eggs beaten with the juice of half a lemon. +Reheat, but do not boil. Take from the fire and add a tablespoonful +of butter. + +ALLEMANDE SAUCE--II + +Cook together two tablespoonfuls of butter and three of flour. +Add two cupfuls of white stock and cook until thick, stirring +constantly. Beat the yolks of three eggs and add the sauce gradually +to the eggs, beating constantly. Strain, add the juice of half a +lemon and a tablespoonful of butter. Serve hot. + +ANCHOVY BUTTER + +Soak, bone, dry, and pound eight salted anchovies. Add twice their +bulk of fresh butter, mix thoroughly, press forcibly through a fine +sieve, add a little more butter and the juice of a lemon. Make +into small pats and keep in a cold place. + +ANCHOVY BUTTER SAUCE + +Prepare a pint of Brown Sauce according to directions elsewhere +[Page 15] +given and season with melted butter, lemon-juice, and anchovy +essence. + +ANCHOVY SAUCE--I + +Stir two tablespoonfuls of anchovy essence into one cupful of melted +butter. Season with cayenne and powdered mace. + +ANCHOVY SAUCE--II + +Pound three anchovies smooth with three tablespoonfuls of butter, +add two teaspoonfuls of vinegar and a quarter of a cupful of water. +Bring to the boil and thicken with a tablespoonful of flour rubbed +smooth in a little cold water. Strain through a sieve and serve +hot. + +ANCHOVY SAUCE--III + +Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter +Sauce and season with lemon-juice and paprika. + +AURORA SAUCE + +Add one half cupful of mushroom liquor to one cupful of Bechamel +Sauce. Add also three tablespoonfuls of stewed and strained tomatoes, +and one tablespoonful of butter. Reheat, add a few cooked mushrooms +cut into dice, and serve. + +[Page 16] +AVIGNONNAISE SAUCE + +Chop together four shallots and two beans of garlic. Fry in olive-oil, +add two cupfuls of Bechamel Sauce, bring to the boil, add the yolks +of three eggs, two tablespoonfuls of grated Parmesan cheese, and +a little minced parsley. Heat, but do not boil, and use as soon +as it thickens. + +BEARNAISE SAUCE--I + +Bring to the boil two tablespoonfuls each of vinegar and water. +Simmer in it for ten minutes a slice of onion. Take out the onion +and add the yolks of three eggs beaten very light. Take from the +fire, add salt and pepper to season, and four tablespoonfuls of +butter beaten to a cream. The butter should be added in small bits. + +BEARNAISE SAUCE--II + +Beat the yolks of five eggs, add a pinch of salt and one tablespoonful +of butter. Heat in a double-boiler until it begins to thicken, +then take from the fire and add two more tablespoonfuls of butter. +Season with minced fine herbs and parsley and add a teaspoonful +of tarragon vinegar. + +BEARNAISE SAUCE--III + +Beat the yolks of two eggs very light +[Page 17] +and put into a double-boiler. Add gradually three tablespoonfuls +of olive-oil, then the same quantity of boiling water, then one +tablespoonful of lemon-juice. Season with salt and cayenne and +serve immediately. + +QUICK BEARNAISE SAUCE + +Beat the yolks of four eggs with four tablespoonfuls of oil and +four of water. Add a cupful of boiling water and cook slowly until +thick and smooth. Take from the fire, and add minced onion, capers, +olives, pickles, and parsley and a little tarragon vinegar. + +BECHAMEL SAUCE + +Cook together two tablespoonfuls each of butter and flour, add two +cupfuls of white stock and cook until thick, stirring constantly. +Season with salt, pepper, and grated nutmeg. + +BOMBAY SAUCE + +Season Drawn-Butter Sauce highly with chopped pickle, curry powder, +and tarragon vinegar. + +BORDELAISE SAUCE + +Fry in butter a tablespoonful of chopped shallots and two minced +beans of garlic. Add +[Page 18] +half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole +Sauce. Boil until thick, take from the fire and add lemon-juice and +minced parsley to season. Add also a quarter of a pound of beef +marrow cut in small pieces and parboiled in salted water. Serve +at once. + +WHITE BORDELAISE SAUCE + +Fry a tablespoonful of chopped onions in butter, add a wineglassful +of white wine and a cupful of Veloute Sauce. Season to taste, boil +for five minutes, take from the fire, add one tablespoonful each +of minced parsley, lemon-juice, and butter. + +BROWN SAUCE--I + +Brown two tablespoonfuls of flour in butter. Add two cupfuls of +milk or cream and cook until thick, stirring constantly. + +BROWN SAUCE--II + +Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf, +and a sprig of parsley. Add a heaping teaspoonful of flour and, when +brown, a cupful of stock. Cook until thick, stirring constantly. +Take from the fire, strain, add the juice of half a lemon, and +salt and pepper to season. + +[Page 19] +BROWN BUTTER SAUCE + +Melt butter in a frying-pan and cook until brown, taking care not +to burn. Take from the fire and add lemon-juice or vinegar and +salt and pepper to taste. Serve hot. + +BUTTER SAUCE + +Mix chopped hard-boiled eggs with a liberal amount of melted butter. +Season with salt, pepper, and minced parsley. + +CAPER SAUCE--I + +Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce. + +CAPER SAUCE--II + +Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls +of capers, a tablespoonful of anchovy essence, and salt and pepper +to season. + +CLARET SAUCE + +Reheat one cupful of Brown Sauce, season with grated onion, add +half a cupful of Claret, bring to the boil, and serve. + +COLBERT SAUCE + +Put into a saucepan one cupful of Espagnole +[Page 20] +Sauce, two tablespoonfuls of beef extract, the juice of a lemon, +red and white pepper and minced parsley to season, and half a cupful +of butter in small bits. Heat, but do not boil, and serve at once. + +CREAM SAUCE + +Cook together one tablespoonful of butter and two of flour. Add two +cupfuls of cream or milk and cook until thick, stirring constantly +Season with salt and pepper. + +CUCUMBER SAUCE--I + +Chop two cucumbers, drain, and add one tablespoonful of grated +onion and half of a minced bean of garlic. Season with salt, pepper, +and vinegar, and add enough olive-oil to make a smooth paste. Serve +immediately. + +CUCUMBER SAUCE--II + +Grate four large cucumbers and drain. Season the pulp with salt, +pepper, grated onion, and tarragon vinegar. Add enough whipped +cream to make a smooth mixture and serve at once. + +CUCUMBER SAUCE--III + +Chop a cucumber finely, season with salt, +[Page 21] +pepper, and vinegar and add it to Hollandaise Sauce. + +CURRY SAUCE + +Fry a tablespoonful of chopped onion in butter and add a tablespoonful +of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add +one cupful of cold water, and cook until thick, stirring constantly. +Take from the fire, season with salt and onion juice, and serve +hot. + +DRAWN-BUTTER SAUCE + +Cook to a smooth paste two tablespoonfuls of butter and two of +flour. Add two cupfuls of cold water and cook until thick, stirring +constantly. Season with salt and pepper. + +DUTCH SAUCE + +Cook together two tablespoonfuls each of butter and flour, add one +cupful of white stock, and cook until thick, stirring constantly. +Season with salt and pepper, take from the fire and add the yolks of +three eggs beaten with half a cupful of cream. Cook in a double-boiler +for three minutes, take from the fire, add a tablespoonful of +lemon-juice and strain. + +[Page 22] +DUXELLES SAUCE--I + +Cook in butter one cupful of chopped mushrooms; and one tablespoonful +each of minced onion and parsley. Add to one pint of Spanish Sauce +and serve. + +DUXELLES SAUCE--II + +Prepare a pint of Veloute Sauce, add a wineglassful of white wine +and two tablespoonfuls of beef extract. Boil for five minutes, +add two tablespoonfuls each of chopped mushrooms and cooked beef +tongue or ham. Add a little minced parsley, reheat, and serve. + +EGG SAUCE--I + +Add one half cupful of sliced or chopped hard-boiled eggs to two +cupfuls of Drawn-Butter Sauce. + +EGG SAUCE--II + +Prepare a Cream Sauce according to directions previously given, and +add the yolks of two raw eggs, a tablespoonful of grated onion, a +hard-boiled egg, chopped fine, and a teaspoonful of minced parsley. + +ESPAGNOLE SAUCE + +Add a small bay-leaf, a blade of mace, and +[Page 23] +two cloves, to two cupfuls of white stock. Simmer for fifteen minutes. +Cook together two tablespoonfuls of butter and three of flour; +add the heated stock and cook until thick, stirring constantly. +Add one tablespoonful each of chopped ham, onion, celery, carrot, +and parsley, with salt and paprika to season. Simmer for an hour, +strain, and serve very hot. + +FINE HERB SAUCE--I + +Fry in butter one tablespoonful each of minced parsley and onion. +Add to one pint of White Sauce and reheat. Season with salt and +pepper, and serve. + +FINE HERB SAUCE--II + +Prepare according to directions given for Brown Italian Sauce, +using butter instead of oil and half a cupful of minced parsley +instead of the thyme and bay-leaf. Season with grated nutmeg and +add to either Spanish or Veloute Sauce. + +FLEMISH SAUCE + +Prepare a cupful of Drawn-Butter Sauce, take from the fire, add +the yolks of two eggs well-beaten, and pepper, grated nutmeg, made +mustard, vinegar, and minced parsley to season. +[Page 24] +Add gradually half a cupful of melted butter and serve. + +GARLIC SAUCE + +Peel the garlic and boil for an hour, changing the water four times. +Drain, chop, and mix to a smooth paste with melted butter. The +flavour is mild and resembles almond. + +SAUCE A LA GASCONNE + +Chop together a tablespoonful of capers and a bean of garlic. Fry +in olive-oil, seasoning with pepper and grated nutmeg. Add a +wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf, +and a sprig of thyme. Boil for fifteen minutes, skim, add another +wineglassful of white wine, strain, and add the yolks of three eggs +well beaten. Season with lemon-juice, butter, anchovy essence, +and minced parsley. + +GENEVA SAUCE + +Brown one tablespoonful of flour in butter, add two cupfuls of thick +stock and one cupful of red wine, and cook until thick, stirring +constantly. Add two small onions chopped, a bunch of sweet herbs, +two tablespoonfuls of chopped mushrooms, and salt and pepper to +[Page 25] +season. Simmer for half an hour, add a wineglassful of Madeira, +strain, and serve. + +GOOSEBERRY SAUCE + +Boil a pint of green gooseberries for ten minutes in water to cover. +Drain, press through a sieve, and mix with an equal quantity of +White Sauce. + +HESSIAN SAUCE + +Mix four tablespoonfuls of freshly grated horseradish with an equal +quantity of fresh bread-crumbs, a tablespoonful of sugar, and a +little salt and pepper. Mix to a smooth paste with sour cream and +serve with baked fish. + +HOLLANDAISE SAUCE--I + +Beat half a cupful of butter to a cream and add gradually the yolks +of two eggs well beaten. Then add the juice of half a lemon and +pepper and salt to season. Place the bowl over boiling water and +beat with an egg-beater until thick and smooth. Take from the fire +and beat for a few moments. Be careful not to cook it too long. + +HOLLANDAISE SAUCE--II + +Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon +vinegar, bring to the +[Page 26] +boiling point, strain and cool. Cook together two tablespoonfuls +of butter and one of flour, add a half cupful of cold water, and +cook until thick, stirring constantly. Take from the fire and add +the yolks of two eggs beaten with the vinegar. Reheat for a moment, +seasoning with salt and pepper, strain, and serve immediately. +Lemon-juice may be used in place of the vinegar. + +HORSERADISH SAUCE--I + +Add half a cupful of freshly grated horseradish to a cupful of +Drawn-Butter Sauce. Season with lemon-juice and beat until smooth. + +HORSERADISH SAUCE--II + +Prepare a Cream Sauce according to directions previously given, +and add three tablespoonfuls of freshly grated horseradish and +half a cupful of melted butter. Serve with boiled fish. + +HORSERADISH SAUCE--III + +To one cupful of Spanish Sauce add two tablespoonfuls of prepared +horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful +of powdered sugar, and salt, pepper, and made mustard to season. +[Page 27] +Heat in a double-boiler, and just before serving add one-half cupful +of whipped or cold cream. (Cow cream, not cosmetic.) + +ITALIAN SAUCE + +Fry in butter two tablespoonfuls of minced parsley and one tablespoonful +of chopped mushrooms and shallots. Add two cupfuls of white wine +and boil until reduced half. Add one cupful of Veloute Sauce and +one half cupful of stock. Boil until thick, skim, and serve. + +BROWN ITALIAN SAUCE + +Fry in olive-oil half a cupful of chopped mushrooms, four chopped +shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of +white wine and simmer until the liquid is reduced half. Take out +the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil, +and serve. + +JAPANESE SAUCE + +Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls +each of walnut catsup, soy, and Worcestershire sauce. Season highly +with paprika, add two cupfuls of tarragon vinegar, and let stand +for two weeks. Strain, and serve with fish. + +[Page 28] +JERSEY SAUCE + +Brown four tablespoonfuls of flour in butter, add two cupfuls of +brown stock and cook until thick, stirring constantly. Season with +salt, pepper, and Worcestershire. + +LEMON SAUCE--I + +Melt half a cupful of butter and add to it the juice of a large +lemon. When very hot take from the fire and pour over the well-beaten +yolks of two eggs. + +LEMON SAUCE--II + +Prepare a pint of Drawn-Butter Sauce according to directions previously +given, season with salt, pepper, grated nutmeg, and lemon-juice, +and add half a cupful of melted butter. + +LIVOURNAISE SAUCE + +Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks +of two eggs, well beaten. Add slowly half a cupful of olive-oil and +two tablespoonfuls of vinegar. Season with pepper, grated nutmeg, +and minced parsley. Serve very cold. + +LOBSTER SAUCE--I + +Add half a cupful of chopped cooked lobster +[Page 29] +meat and the pounded coral to each cupful of Drawn-Butter Sauce. +Season with paprika, butter, and lemon-juice. + +LOBSTER SAUCE--II + +Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster +meat. Season with melted butter, lemon-juice, tabasco, and +Worcestershire. + +MAITRE D'HOTEL SAUCE + +Work into half a cupful of butter all the lemon-juice it will take +and add a teaspoonful or more of minced parsley. Or, melt the butter +without burning, take from the fire, add the juice of half a lemon +and a teaspoonful of minced parsley. + +MAYONNAISE + +Put into an earthen bowl the yolk of a fresh egg and a pinch of +salt, a dash of red pepper, and half a teaspoonful of dry mustard. +Place the bowl on ice or in ice-water. Pour one cupful of olive-oil +into a small pitcher from which it will drop easily. When the egg +and seasoning are thoroughly mixed, begin to add the oil, using +a silver teaspoon, and rubbing rather than stirring. Add the oil +until a clear spot is formed upon the egg, and then mix +[Page 30] +until smooth. Only a few drops can be added at first, but the quantity +may be gradually increased. The clear spot on the egg is an infallible +test of the right quantity of oil. If too much oil is added the +dressing will curdle. A few drops of lemon-juice and long beating +will usually make it right again. If this fails, set the bowl directly +on the ice in the refrigerator, and let stand for half an hour. +If it is still curdled, begin again with the yolk of another egg +and add the curdled mayonnaise by degrees to the new dressing. + +When the mayonnaise is so thick that it is difficult to stir it, +add the juice of half a lemon, if desired. + +MILANAISE SAUCE + +Melt two tablespoonfuls of butter, add two chopped mushrooms and +two boned and pounded anchovies. Add two tablespoonfuls of flour +and cook until the flour is brown. Add one cupful of brown stock and +one tablespoonful each of sherry and vinegar drained from capers. +Cook until thick, stirring constantly, seasoning with salt, cayenne, +and made mustard. Simmer for twenty minutes, strain, add one +tablespoonful of capers, boil for five minutes, and serve. + +MUSHROOM SAUCE + +Prepare a Drawn-Butter Sauce according to +[Page 31] +directions previously given and add to it one cupful of chopped +cooked mushrooms. + +NICOISE SAUCE + +Rub through a fine sieve the yolks of three hard-boiled eggs. Put +into a deep bowl, with two raw yolks, a tablespoonful of made mustard, +and salt and pepper to season. Add gradually half a cupful of olive-oil +and a little vinegar, finishing with two tablespoonfuls of minced +fine herbs. + +NONPAREIL SAUCE + +Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise +Sauce. + +NORMANDY SAUCE + +Add one tablespoonful of mushroom catsup to one pint of Veloute +Sauce and cook for ten minutes. Add one fourth cupful of strong +fish stock, bring to the boil, take from the fire and add the yolks +of two eggs beaten with the juice of half a lemon. Strain, add a +tablespoonful of butter, and serve. + +OLIVE SAUCE + +Prepare according to directions given for Jersey Sauce, adding half +a dozen chopped olives instead of the Worcestershire. + +[Page 32] +OYSTER SAUCE--I + +Prepare a Cream Sauce according to directions previously given, +using the oyster liquor for part of the liquid. Add parboiled oysters +cut fine, and season with paprika and lemon-juice. + +OYSTER SAUCE--II + +Cook two dozen oysters in their liquor with a little water, butter, +white and red pepper, and grated nutmeg. Thicken with a tablespoonful +each of butter and flour cooked together, take from the fire, add +the yolks of two eggs well beaten, the juice of a lemon, and two +tablespoonfuls of butter. Serve with boiled fish. + +PARSLEY SAUCE--I + +Prepare a Drawn-Butter Sauce according to directions previously +given, add half a cupful of fine minced parsley, and season with +lemon-juice. + +PARSLEY SAUCE--II + +Boil two large bunches of parsley in water to cover for five minutes. +Strain the water, and thicken with a tablespoonful each of butter +and flour cooked together. Season with salt, +[Page 33] +pepper, and grated nutmeg, take from the fire, add the yolks of +two eggs beaten with a little vinegar, three tablespoonfuls of +butter in small bits, and a little minced parsley. + +PARSLEY AND LEMON SAUCE + +Squeeze the juice out of a lemon, remove the seeds, and chop the +pulp fine with a bunch of parsley. Add a little of the grated peel. +Cook together one tablespoonful each of butter and flour, add the +parsley and lemon and one and one half cupfuls of stock. Season +with salt, pepper, and powdered mace, and boil for ten minutes. +Take from the fire, add the yolks of two eggs beaten with a little +cold stock, and serve. + +PERSILLADE SAUCE + +Put into a bowl one fourth cupful of olive-oil with a tablespoonful +of made mustard, the juice of two lemons, two tablespoonfuls of +minced parsley, and salt and pepper to season. Add a few drops +of tarragon vinegar, mix thoroughly, and serve. + +PIQUANT SAUCE--I + +Cook together a teaspoonful of chopped onion, a pinch of sugar, +a few drops of Worcestershire sauce, and one tablespoonful each +[Page 34] +of chopped capers and pickles, with two tablespoonfuls of tarragon +vinegar, and salt and cayenne to season. Prepare a Spanish Sauce +and add the mixture to it. + +PIQUANT SAUCE--II + +Mix together half a cupful of beef stock, two tablespoonfuls of +tarragon vinegar, two tablespoonfuls of chopped pickle, one +tablespoonful each of chopped onion, capers, and parsley, a teaspoonful +each of sugar and salt, and paprika to season. + +POOR MAN'S SAUCE + +Brown a tablespoonful of flour in butter, add two cupfuls of stock, +and cook until thick, stirring constantly. Add two tablespoonfuls +of tomato catsup and one of anchovy essence. Strain and serve. + +PORTUGUESE SAUCE + +Put six tablespoonfuls of butter into a saucepan with the yolks +of two eggs beaten with the juice of half a lemon. Season with +salt and pepper and heat thoroughly but do not boil. Take from the +fire, stir until thick, and serve immediately. + +POULETTE SAUCE + +Simmer for ten minutes a pint of White +[Page 35] +Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks +of three eggs light and pour the hot sauce over them slowly. Cook +for two minutes in a double boiler, and serve immediately. + +RAVIGOTE SAUCE + +Put one cupful of stock into a saucepan with two tablespoonfuls of +white wine and three tablespoonfuls of chopped chives and parsley. +Season with salt and pepper and simmer for twenty minutes. Thicken +with one tablespoonful each of butter and flour cooked together. +Take from the fire, add the juice of half a lemon, and serve. + +COLD RAVIGOTE SAUCE + +Chop together a tablespoonful each of parsley, chives, chervil, +tarragon, and shallot. Add to a stiff mayonnaise and tint green, +if desired, with color paste. + +REMOULADE SAUCE + +Mix two tablespoonfuls each of capers and minced anchovies, add +a tablespoonful of minced parsley, a teaspoonful of dry mustard, +and salt and pepper to taste. Add one half bean of garlic, chopped +very fine, and enough olive-oil to make a smooth paste. Add a few +drops of vinegar and serve. + +[Page 36] +ROYALE SAUCE + +Cook together half a cupful of butter and the beaten yolks of three +eggs until the yolks begin to thicken. Take from the fire and add by +degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls +of Indian soy, one finely chopped small pickle, and cayenne and +salt to season. Mix thoroughly and cool. Serve cold. + +SARDINE SAUCE + +Add skinned, boned, and mashed sardines to Mayonnaise. Beat until +smooth and serve with cold fish. + +SHAD ROE SAUCE + +Boil, drain, skin, and mash a shad roe. Season with salt, pepper, +grated onion, and powdered mace. Add half a cupful of Madeira and +half a cupful or more of melted butter. Serve with shad or any +other fish. + +SHRIMP SAUCE + +Add one cupful of chopped cooked shrimps to each pint of White Sauce. +Season with lemon-juice, paprika, and tabasco sauce. + +SICILIAN SAUCE + +Slice four onions, fry brown and drain carefully. +[Page 37] +Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful +of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve. + +SPANISH SAUCE + +Prepare according to directions given for Brown Sauce, using one +cupful of highly seasoned stock for liquid. + +SUPREME SAUCE + +Prepare according to directions given for Drawn-Butter Sauce, using +chicken stock and a little cream for liquid. Take from the fire, +and add two tablespoonfuls of butter and the juice of half a lemon. + +TARTAR SAUCE--I + +Chop together capers, olives, parsley, and pickles. Add one half +cupful of the mixture to a cupful of Mayonnaise. + +TARTAR SAUCE--II + +Mix together one tablespoonful each of vinegar and Worcestershire +sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown +half a cupful of butter and strain into the hot vinegar. Serve +hot. + +[Page 38] +TARTAR SAUCE--III + +Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful +each of made mustard, grated onion, and chopped pickle. Take from +the fire, season with salt and cayenne, add the beaten yolk of +an egg, and serve. + +TOMATO SAUCE--I + +Prepare according to directions given for Drawn-Butter Sauce, using +tomato-juice or stewed and strained canned tomatoes for liquid. + +TOMATO SAUCE--II + +Chop together capers, pickles, onion, and olives. There should be +half a cupful in all. Add one half cupful of stewed and strained +tomatoes, a teaspoonful each of made mustard and sugar, and salt +and cayenne to season highly. Serve very hot. + +TOMATO SAUCE--III + +Chop fine an onion and a clove of garlic. Fry in butter and add +half a can of stewed and strained tomatoes. Thicken with butter +and flour cooked together, season with salt and pepper and serve. + +[Page 39] +BROWN TOMATO SAUCE + +Fry a tablespoonful of chopped onion in butter, add one tablespoonful +of flour and one half cupful each of stock and stewed and strained +tomato. Cook until thick, stirring constantly. Season with salt, +pepper, and kitchen bouquet. Strain and serve. + +VELOUTE SAUCE + +Cook together three tablespoonfuls each of butter and flour, add +one cupful of white stock and one quarter cupful of cream. Cook +until thick, stirring constantly. Season with salt, cayenne, grated +nutmeg, and minced parsley. Simmer for an hour, strain, and serve. + +VENETIENNE SAUCE--I + +Cook together for five minutes two tablespoonfuls of tarragon vinegar, +six pepper-corns, a tablespoonful of chopped ham, six parsley roots, +a sprig of thyme and a bay-leaf. Strain, and add to one cupful of +Veloute Sauce. Reheat, add a teaspoonful of minced parsley and +serve. + +VENETIENNE SAUCE--II + +Add minced parsley, tarragon vinegar, +[Page 40] +grated nutmeg, and a tablespoonful of butter to Allemande Sauce. + +VINAIGRETTE SAUCE + +Mix four tablespoonfuls of olive-oil with one tablespoonful of +vinegar. Season with salt and paprika and add to it minced parsley, +pickle, and capers. + +WHIPPED CREAM SAUCE + +Mix a teaspoonful of dry mustard with a tablespoonful of vinegar +and two tablespoonfuls of freshly grated horseradish. Mix with +one fourth cupful of Mayonnaise, and when smooth fold in carefully +one cupful of whipped cream. Season with salt and red pepper and +serve very cold with cold fish. + +WHITE SAUCE + +Cook together two tablespoonfuls each of butter and flour, add +one cupful of white stock and one half cupful of cream. Cook until +thick, stirring constantly. Season with salt and pepper. One and +one half cupfuls of milk may be used instead of the stock and cream. + + + + +[Page 41] +TEN WAYS TO SERVE ANCHOVIES + +I + +Clean, bone, and trim the fish. Arrange on a dish, alternating +with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle +with parsley, and serve with toasted crackers. + +II + +Split the anchovies, wash in white wine, and bone them. Make a +paste with the yolks of eggs, equal parts of minced cooked fish, +and bread-crumbs. Stuff the anchovies, dip into batter, and fry +in deep fat. + +III + +Pound the fish in a mortar, seasoning with minced parsley, grated +onion, and cayenne. Serve on small circles of fried bread, as a +first course at dinner. + +IV + +Drain a bottle of anchovies and mash fine with enough butter to +make a smooth paste. Season with lemon-juice and cayenne. Spread +[Page 42] +on fingers of toast and lay a whole anchovy on each piece. + +V + +Wash eight salted anchovies, remove the skin and bones, and soak +in clear water for an hour. Drain and wipe dry. Arrange on lettuce +leaves with sliced hard-boiled eggs and pour over a French dressing. + +VI + +Toast circles of bread, spread with butter, cover with chopped +hard-boiled eggs, make a hollow in the egg, lay an anchovy upon +it, and set into a hot oven for five minutes. + +VII + +Toast thin circles of graham bread, butter, and cover each piece +with anchovies. Sprinkle with lemon-juice and paprika and put into +hot oven for five minutes. + +VIII + +Clean and rinse the fish and dry on a cloth. Butter a small baking-dish, +put in a layer of cracker crumbs, then a layer of anchovies, then +sugar and crumbs. Repeat until the dish is full, having crumbs +and butter on top. Beat the yolks of two eggs with half a cupful +[Page 43] +of cream and a little sugar. Pour over the fish and bake in the +oven. + +IX + +Use salted Norwegian anchovies soaked for two hours in cold water. +Split down the back, bone and skin, cut into strips, and arrange +on a platter. Mince separately parsley, capers, boiled carrots, +beets, and the whites and yolks of hard-boiled eggs. Arrange small +piles of contrasting colors among the fish and pour over a French +dressing. + +X + +Fry thin circles of bread, put a pimola in the centre, and curl an +anchovy around it. Fill the remaining space with chopped hard-boiled +eggs and serve as a first course at dinner or luncheon. + + + + +[Page 45] +FORTY-FIVE WAYS TO COOK BASS + +BAKED BASS--I + +Scale, wash, and clean, leaving the head intact. Make a stuffing +of two cupfuls of bread-crumbs, one cupful of butter, two eggs well +beaten, and enough cold water to make a smooth paste. Season with +pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split +the fish, stuff, and sew up. Lay thin slices of salt pork over the +fish and put into a baking-pan with a little boiling water seasoned +with wine and tomato juice. Bake carefully, basting frequently. +The gravy may be thickened and served with the fish. + +BAKED BASS--II + +Split the fish and stuff with seasoned mashed potatoes. Put a little +boiling water and a tablespoonful of butter into the baking-pan, +and baste frequently while cooking. + +BAKED BASS--III + +Rub the inside of the fish with salt, sprinkle +[Page 46] +the outside with pepper and salt, cover with sliced onion and salt +pork. Dredge with flour and put into the baking-pan with sufficient +boiling water to keep from burning. Baste frequently while cooking, +remove the pork and onion, thicken the sauce with a tablespoonful +each of butter and flour blended and mixed with a little tomato +catsup. Pour the hot sauce over the fish and serve. + +BAKED BASS--IV + +Make a stuffing of one cupful of bread-crumbs, one teaspoonful +each of melted butter, Worcestershire sauce, tomato catsup, minced +parsley, minced onion, minced olives or pickles, lemon-juice, salt, +black pepper, and paprika to taste, and sufficient cold water to +moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce. + +BAKED BASS WITH WHITE WINE + +Put a bass into a baking-dish with salt, pepper and mushroom liquor +to season, and enough white wine to moisten. Cover with buttered +paper and bake for fifteen minutes. Melt two tablespoonfuls of +butter, add three tablespoonfuls of flour, and cook thoroughly. +Add two cupfuls of white stock and cook until thick, stirring +constantly. Take from the fire +[Page 47] +and add the yolks of three eggs beaten with a little cold water, +and the juice of half a lemon. Add a tablespoonful of butter and +the juice in the baking-pan. Pour over the bass and serve. + +BAKED BASS WITH SHRIMP SAUCE + +Marinate the cleaned fish for an hour in oil and vinegar. Put into +a baking-pan with slices of salt pork underneath and on top and +sufficient boiling water to keep from burning. Add a teaspoonful +of butter to the water and baste two or three times during the hour +of baking. Strain the gravy and set aside. Melt one tablespoonful +of butter, add one tablespoonful of flour and cook until brown. +Add one cupful of the liquid left in the baking-pan, making up +the required quantity with boiling water if necessary. Cook until +thick, stirring constantly; season with cayenne and lemon-juice, +and add half a can of shrimps chopped fine. Bring to the boil, +pour over the fish, and serve. + +BAKED AND STUFFED BLACK BASS + +Mix together one cupful of bread-crumbs, two small onions chopped, +two eggs well beaten, and cold water to moisten. Season with +Worcestershire, tabasco and minced parsley. Stuff a bass with this +[Page 48] +mixture, rub with melted butter, and bake with a little boiling +water, basting as required. + +BAKED BASS A LA NEWPORT + +Clean the fish, gash the top, season with salt and pepper, and +cover with thin slices of salt pork. Pour a little boiling water +into the pan and bake slowly, basting as required. Serve with the +pork. Bacon may be used instead. + +BAKED BASS A LA MANHATTAN + +Butter a baking-dish, put in the cleansed fish, rub with melted +butter, season with salt and pepper, and cover with thin slices +of bacon and bread crumbs. Add a little boiling water and bake +in a very hot oven, basting as required. + +BAKED BASS AND TOMATOES + +Select one large black bass or two small ones; clean the head and +let it remain on the fish. Slice four tomatoes and cut in halves. +Make a plain bread dressing; open the fish, rub the inside lightly +with salt and soft butter; lay a thick layer of tomatoes in, then +a layer of the bread dressing, alternating them until the fish is +well stuffed; then bind with a tape. Lard the fish with strips +of salt pork. Lay in a baking-pan, add one cupful of hot water +[Page 49] +and one tablespoonful of butter, and bake, basting often. In fifteen +minutes take the pan out of the oven and spread the fish with a layer +of thinly sliced tomatoes, seasoned with a sprinkling of salt, some +melted butter, and a light sprinkling of grated cheese. Bake until +the tomatoes are done, then carefully remove to a platter, taking +off the tape first. Garnish with parsley and serve. + +BAKED BLACK BASS A LA BABETTE + +Clean the fish, salt it well, and put into a baking-pan with a +cupful of water. Put lumps of butter on top, and season with salt, +pepper, and minced parsley. Bake for an hour, basting often. Add a +wineglassful of Sherry and a little catsup to the sauce remaining +in the pan. Thicken with a teaspoonful of flour, rubbed smooth +with a little cold water. + +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 A LA MONTMORENCY + +Clean, skin, and bone a bass, and cut into +[Page 50] +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 +[Page 51] +water if too thick, bring to the boil, pour over the fish, and serve. + +BASS A 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 +[Page 52] +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 +[Page 53] +garnish with sliced lemons. + +BLACK SEA-BASS A 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 +[Page 54] +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 +[Page 55] +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 +[Page 56] +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 Maitre D'Hotel +Sauce and garnish with lemon and parsley. + +SEA-BASS A 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 +[Page 57] +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 A 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. + +[Page 58] +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 A LA BORDELAISE + +Clean two striped bass and cut into fillets. +[Page 59] +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 A 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 saute in clarified butter. Drain. and serve with Tomato +Sauce. + +[Page 60] +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 A 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 A LA CARDINAL + +Clean and trim a striped bass. Cook in a +[Page 61] +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 A 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 A 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 +[Page 62] +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 A 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 +[Page 63] +over the fish, and serve. Garnish with fried oysters. + +STRIPED BASS A 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 A 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 +[Page 64] +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. + + + + +[Page 65] +EIGHT WAYS TO COOK BLACKFISH + +BLACKFISH A 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 +[Page 66] +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 +[Page 67] +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 A 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 +[Page 68] +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. + + + + +[Page 69] +TWENTY-SIX WAYS TO COOK BLUEFISH + +BAKED BLUEFISH A 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, +[Page 70] +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. + +[Page 71] +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, +[Page 72] +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 A 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 +[Page 73] +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. + +[Page 74] +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. +[Page 75] +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 A 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 +[Page 76] +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 A 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 A LA VENETIENNE + +Prepare according to directions for Baked Bluefish a 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 +[Page 77] +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. + + + + +[Page 79] +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 saute in hot salt +pork fat. Serve with Tartar Sauce. + +BUTTERFISH WITH FINE HERBS + +Prepare according to directions given for Sole with Fine Herbs. + +[Page 80] +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. + + + + +[Page 81] +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 +[Page 82] +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 +[Page 83] +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 A 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 A L'ALLEMANDE + +Clean and cut into strips two pounds of +[Page 84] +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 A 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. + +[Page 85] +CARP A LA FRANCAISE + +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 A LA COBLENTZ + +Boil the fish with one cupful of Rhine wine, two cupfuls of white +[Page 86] +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 A LA MARINIERE + +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 +[Page 87] +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 A 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 A LA PERIGUEUX + +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. +[Page 88] +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 A 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 A LA PROVENCALE + +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. + + + + +[Page 89] +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. + +[Page 90] +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. + + + + +[Page 91] +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, +[Page 92] +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. + +[Page 93] +BAKED CODFISH A 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 A 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 +[Page 94] +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 A 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 +[Page 95] +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 +[Page 96] +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 A LA HOLLANDAISE + +Boil the fish according to directions previously given and serve +with Hollandaise Sauce. + +[Page 97] +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. + +[Page 98] +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 A 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 A 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 +[Page 99] +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 Bechamel 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, +[Page 100] +sprinkle thickly with grated cheese, cover with crumbs, dot with +butter, and brown in the oven. + +FRICASSEED 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. + +[Page 101] +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 SOUFFLE + +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 A LA BONNE FEMME + +Soak over night three pounds of salt codfish. +[Page 102] +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 A 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 A 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 +[Page 103] +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 A 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 A LA BEURRE NOIR + +Prepare the tongues according to directions +[Page 104] +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 A 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 +[Page 105] +seasoning together, and serve as a border around the fish. + +CODFISH A LA BECHAMEL + +Prepare according to directions given for Creamed Codfish, omitting +the egg and using white stock and milk in equal parts instead of +cream. + +ESCALLOPED CODFISH A LA BECHAMEL + +Prepare according to directions given for Codfish a la Bechamel, +adding the yolks of three eggs. Arrange in a baking-dish with layers +of seasoned crumbs, and add sufficient milk to moisten. Cover with +crumbs, dot with butter, and brown in the oven. + +CODFISH A LA FLAMANDE + +Prepare boiled codfish according to directions previously given. +Melt one tablespoonful of butter and cook in it a teaspoonful of +flour. Add one cupful of boiling water and cook until thick, stirring +constantly. Take from the fire, add the yolks of two eggs well +beaten, four tablespoonfuls of made mustard, and pepper, vinegar, +grated nutmeg, and minced parsley to season. Add gradually half +a cupful of melted butter, pour over the fish, and serve. + +[Page 106] +STEWED CODFISH A LA SHREWSBURY + +Stuff the fish with drained oysters and seasoned crumbs, adding two +tablespoonfuls of butter in small bits. Sew up, put on the grating +in a fish-kettle, seasoning with salt, pepper, and minced parsley. +Dot with butter and add the oyster liquor, and two cupfuls each of +stock and water. Simmer for forty minutes, basting as required. +Take up the fish, thicken the sauce with butter and flour cooked +together, and boil for ten minutes. Take from the fire, add a +tablespoonful of butter, the juice of a lemon, and the yolks of +two eggs well beaten. Strain over the fish and serve. + +SALT CODFISH A LA BRANDADE + +Cut the fish in pieces and soak in cold water for twenty-four hours. +Put into fresh cold water, bring to the boil, and simmer for twenty +minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and +olive-oil, adding a little milk if it becomes too thick. Season +with salt, pepper, minced parsley, and garlic. Serve with toasted +crackers and cheese. + +STEWED COD WITH OYSTERS + +Cut fresh cod into fillets, and put in a baking-pan, +[Page 107] +with salt, pepper, and chopped onion to season. Add one cupful +of white wine and the liquor of two dozen parboiled oysters. Cook +slowly for fifteen minutes, take out the fish, thicken the sauce +with butter and flour cooked together, add two tablespoonfuls of +melted butter, season with lemon-juice, and pour the sauce over +the fish. Garnish with the parboiled oysters and serve. + +SALTED COD WITH BROWN BUTTER + +Soak the fish for twenty-four hours and prepare according to directions +given for Boiled Salted Cod. Drain, wipe dry, and fry brown in +butter, adding a little minced parsley. + +CODFISH STEAK + +Cut the fish into steaks, about two inches thick, season with salt +and pepper, and let stand for two hours. Dredge with corn-meal +and fry in salt pork fat. Sprinkle with lemon-juice and serve. + +BROILED CODFISH STEAKS WITH BACON + +Prepare the steaks according to directions previously given and +serve with a border of thin slices of bacon fried crisp. + +[Page 108] +BROILED CODFISH STEAKS + +Soak in salted water for fifteen minutes, wipe dry, and let stand +for an hour in olive-oil and vinegar. Drain, season, and broil +on a well-buttered gridiron. Serve with melted butter and minced +parsley. + +BREADED CODFISH STEAKS + +Season the steaks with salt, pepper, and lemon-juice, dip in egg +and crumbs, and fry in deep fat. Serve with any preferred sauce. + +FRIED CODFISH STEAKS + +Clean the steaks, sprinkle with salt and pepper, and dip into flour. +Saute in salt pork fat. + +CODFISH STEAKS A LA NARRAGANSETT + +Fry the steaks with a chopped onion in butter, seasoning with salt +and pepper. Take out and put a tablespoonful of flour into the +frying-pan. Cook thoroughly, add two cupfuls of water and half +a cupful of wine, and cook until thick, stirring constantly. Add +two tablespoonfuls of butter, season with minced parsley and +lemon-juice, pour over the fish, and serve. + +[Page 109] +CODFISH HASH + +Flake cold cooked cod, mix with an equal quantity of mashed potatoes, +and season to taste. Cook until light brown in butter. + +MATELOTE OF CODFISH + +Mix together one cupful of oysters, two cupfuls of bread-crumbs, +two tablespoonfuls of butter, one egg, and a small onion, chopped. +Stuff a small boned codfish and sew up. Lay the fish on slices of +bacon in a baking-pan and cover the top with bacon. Add sufficient +boiling water and bake for an hour, basting as required. + +STEWED CODFISH + +Flake cold cooked cod and reheat with butter, pepper, salt, minced +parsley, cayenne, and lemon-juice. Serve very hot on toast. + +FILLETS OF CODFISH + +Clean and bone the fish and cut into thick strips. Put into a buttered +saucepan with a little stock, season, sprinkle with minced parsley, +and set into the oven, covered with a buttered paper. Serve in a +deep platter with a border of mashed potatoes. + +[Page 110] +FRIED COD + +Prepare the fish according to directions given for Fillet of Codfish. +Season, dredge with flour, dip in egg and bread-crumbs, and fry +in deep fat. + +FRIED CODFISH A LA MAITRE D'HOTEL + +Prepare according to directions given for Fried Codfish. Serve +with a sauce of melted butter, lemon-juice, and minced parsley. + +FRIED FILLETS OF CODFISH + +Mix together one tablespoonful of olive-oil, two tablespoonfuls +of lemon-juice, and salt, grated onion, and paprika to season. +Soak fillets of codfish in this for an hour, then drain, dip into +beaten egg, then into crumbs, and fry in deep fat. Drain on brown +paper and serve with Tartar Sauce. + +BROILED CODFISH + +Split the tail end of the fish and broil. Serve with melted butter, +lemon-juice, and minced parsley. + +CODFISH PIE + +Prepare Creamed Codfish according to directions previously given, +seasoning with grated onion. Fill a buttered baking-dish and cover +[Page 111] +with mashed potato, beaten very light with an egg and a little +cream. Rub with melted butter, sprinkle with grated cheese, and +bake in a quick oven. + +ESCALLOPED CODFISH + +Prepare the fish according to directions previously given. Flake +and prepare according to directions given for Creamed Codfish. Put +into a buttered baking-pan with layers of seasoned crumbs between, +add milk to moisten, cover with crumbs, dot with butter, and brown +in the oven. + + + + +[Page 113] +FORTY-FIVE WAYS TO COOK EELS + +BRAISED EEL + +Skin and clean an eel, cut it into two-inch pieces, sprinkle with +salt, and let stand for an hour. Soak in cold water for ten minutes, +drain, and dry. Put into a buttered saucepan, seasoning with grated +nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot, +minced parsley, and a few pepper-corns. Cover the pan and bake in +the oven until the fish is brown. Take out the eel and put into +a deep dish. Add to the sauce one cupful of stock, bring to the +boil, and thicken with a tablespoonful each of butter and flour +cooked together. Boil until thick, take from the fire, add the +yolks of three eggs beaten smooth with a little stock, bring to the +boil, add a little lemon-juice, strain over the fish, and serve. + +BROILED EELS--I + +Skin, clean and cut up a large eel. Dip into beaten egg, then into +[Page 114] +crumbs seasoned with grated lemon rind, nutmeg, minced parsley, +sweet herbs, pepper, and salt. Broil skin side down on a buttered +gridiron, turning when done. Serve with Anchovy or Tartar Sauce. + +BROILED EELS--II + +Clean and cut the eels into three-inch lengths. Let stand for half +an hour in a marinade of oil and lemon-juice, seasoned with pepper +and salt. Drain, broil, and garnish with fried parsley. + +BROILED EELS WITH SOUR SAUCE + +Clean the eels and cut into five-inch lengths. Boil for ten minutes +in one cupful of vinegar and enough cold water to cover, seasoning +with salt, pepper-corns, carrot, onion, and parsley. Cool in the +water, dip in crumbs, then in eggs beaten with a tablespoonful +of olive-oil for each egg, then in bread-crumbs. Broil as usual. +Serve with a sauce made of two tablespoonfuls of chopped shallots, +fried in two tablespoonfuls of butter, added to a wineglassful each +of white wine and vinegar. Add two cupfuls of stock and thicken +with browned flour cooked in butter. Boil for five minutes, add +one tablespoonful each of chopped mushrooms, parsley, pickles, +and capers, and two tablespoonfuls of butter. Garnish with lemons +and parsley. + +[Page 115] +FRIED EELS--I + +Prepare and cut up the fish according to directions previously +given and soak for several hours in vinegar with salt, pepper, and +grated lemon-peel. Drain, dip into batter, and fry in deep fat. +Serve with any preferred sauce. + +FRIED EELS--II + +Prepare according to directions previously given and cut into two-inch +pieces. Dredge with flour and saute in hot lard, or dip into egg +and bread-crumbs and fry in deep fat. They may also be dipped into +corn-meal before frying. + +FRIED EELS--III + +Prepare the eels according to directions given for Stewed Eels +a la Americaine, sprinkling with shallot and parsley also. Let +stand for several hours, dip into egg and crumbs, and fry in deep +fat. Serve with any preferred sauce. + +FRIED EELS--IV + +Clean the eels, cut into two-inch pieces, and parboil for eight +minutes. Sprinkle with salt and pepper, dip into corn-meal, and +saute in salt pork fat. + +[Page 116] +EELS FRIED IN BATTER + +Cut a large cleaned eel into joints, and soak for several hours +in cold water, to which salt, pepper, and vinegar have been added. +Drain dip in batter, and fry in hot fat. Drain on brown paper and +serve with Tomato Sauce. + +EELS A LA LYONNAISE + +Clean two large eels, cut into four-inch lengths and remove the +bones. Cook in equal parts of white wine and water to cover, adding +salt, pepper, a sliced onion, a clove of garlic, and a bunch of +parsley. Drain the fish and strain the liquid. Thicken with two +tablespoonfuls of flour rubbed smooth with two tablespoonfuls of +butter. Boil for fifteen minutes and skim. Add two tablespoonfuls +of butter and the juice of a lemon. Bring to the boil, pour over +the fish, and serve with a garnish of small onions fried in butter +and sugar. + +EELS A LA VILLEROY + +Clean two large eels and cut into lengths. Cover with salted and +acidulated water, add a bunch of parsley, a sliced onion, and a +pinch of powdered sweet herbs. Boil slowly for ten minutes, cool, +and drain. Melt one tablespoonful of butter and cook in it two +[Page 117] +tablespoonfuls of flour. Add two cupfuls of white stock and cook +until thick, stirring constantly. Take from the fire and season +to taste. Add the yolks of four eggs well beaten and cool. Dip +the pieces of eel in this sauce, and set on ice. Roll in cracker +crumbs, dip in beaten egg, then in bread-crumbs, and fry brown +in deep fat. + +EELS A LA TARTAR + +Cut up the eel and cook in court bouillon with wine. Drain, dip in +egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise +mixed with chopped parsley, olives, pickles, and capers. + +EELS A L'INDIENNE + +Chop fine an onion, half a carrot, and a stalk of celery. Fry in +butter, dredge with flour, and cook thoroughly. Add enough stock to +make the required quantity of sauce, and cook until thick, stirring +constantly, Season with mace, thyme, a bay-leaf, minced parsley, and +curry powder. Strain through a sieve and pour over eels stewed in +wine and seasoned with vegetables according to directions previously +given. Serve with a border of boiled rice sprinkled with grated +Parmesan cheese. + +[Page 118] +EELS A LA NORMANDY + +Fry in butter a pound and a half of prepared eels. Add a wineglassful +of white wine or cider, a tablespoonful of mushroom catsup, and +salt, pepper, and grated nutmeg to season. Simmer for ten minutes, +add one cupful of white stock, half a dozen mushrooms, a dozen +oysters, and half a dozen shrimps. When cooked take from the fire, +add the yolks of two eggs well beaten, and serve at once. + +STUFFED EELS A L'ITALIENNE + +Skin the eel but keep the head on. Remove the back-bone and stuff +with seasoned crumbs, mixed with minced parsley and mushrooms. +Skewer in the form of a circle; put into a saucepan with two ounces +of butter, a small bunch of parsley, a chopped onion, two cupfuls +of white wine, and salt, pepper, and grated nutmeg to season. Bake +for an hour, basting as required. Drain, take out the parsley, and +add to the sauce two cupfuls of brown stock, and one cupful of +chopped mushrooms. Boil for five minutes and thicken with browned +flour cooked in butter. Season with minced parsley and lemon-juice, +pour the sauce around the eel, and serve. + +EELS A LA LONDON + +Fry four chopped onions in butter, dredge +[Page 119] +with flour, and cook thoroughly. Add two cupfuls of stock, half a +cupful of Port wine, two bay-leaves, and salt and pepper to season. +Cook until thick, stirring constantly. Add one large cleaned eel, +cut into two-inch lengths, cover, and cook for fifteen minutes. +Serve on toast. + +EELS A LA REINE + +Prepare and cut up the eels. Fry in butter with half a can of mushrooms, +and dredge with flour. Add one cupful of stock and half a cupful +of white wine. Bring to the boil, season with salt, pepper, and a +chopped onion, and cook until the eel is tender. Skim, take from +the fire, and add the juice of half a lemon, beaten smooth with +the yolks of two eggs. + +EELS A LA POULETTE + +Stew the eels in white wine with carrot, onion, parsley, bay-leaf, +thyme, pepper-corns, and salt to season. Drain and serve with Poulette +Sauce. + +FRICASSEE OF EEL + +Prepare the eel according to directions previously given, cook in +equal parts of white wine and water, seasoning with mace, pepper, +nutmeg, cloves, sweet herbs, allspice, and salt. +[Page 120] +Boil until the eels are tender, then skim out. Add a little anchovy +paste to the sauce, with a tablespoonful of butter, bring to the +boil, take from the fire, add the yolks of two eggs well beaten, +pour over the fish, and serve. + +FRICASSEED EELS + +Skin, clean, and cut up. Cover with cold water, add salt, and minced +parsley to season, cover, and cook slowly for an hour. Thicken +with a tablespoonful each of butter and flour blended together +and made smooth with cold water. Season highly with pepper, and +serve. + +STEWED EELS WITH CUCUMBERS + +Clean and skin two eels, cut into pieces and soak in cold water +for an hour. Drain, cover with wine and water, seasoning with salt, +pepper, onion, and parsley, and simmer for fifteen minutes. Take +out the fish and add three sliced and parboiled cucumbers. Strain +the sauce, thicken with flour cooked in butter, and boil for ten +minutes. Skim, add the yolks of four eggs well beaten and take +from the fire. Season with red pepper and lemon-juice, strain over +the fish, and serve. + +STEWED EELS--I + +Put into a saucepan three fourths of a cupful +[Page 121] +of butter and fry in it four small chopped onions. Add a tablespoonful +of flour, cook through, and add two cupfuls of boiling water or stock. +Cook until thick, stirring constantly, then put in one large cleaned +eel cut into inch pieces; cover and cook for fifteen minutes. + +STEWED EELS--II + +Wash and skin a pint of eels, cut them in pieces three inches long, +pepper and salt them, and put them into a stewpan. Pour in one +pint of good soup stock, adding one large onion, shredded, three +cloves, a teaspoonful of grated lemon-peel, and a wineglassful +of Port wine. Stew slowly for half an hour, and pour into a hot +dish. Strain the liquor and add a wineglassful of cream thickened +with flour, and boil up once. Pour over the eels and serve. + +STEWED EELS--III + +Clean, skin, and joint the eels. Cover with boiling water, add a +tablespoonful of vinegar, and cook for ten minutes. Drain, cook +together one tablespoonful of butter and two of flour. Add two +cupfuls of the water in which the eels were cooked. Cook until +thick, stirring constantly. Season with salt, pepper, and grated +onion, then add the eels and +[Page 122] +reheat. Simmer for twenty minutes, add a tablespoonful of minced +parsley, and serve. + +STEWED EELS--IV + +Prepare according to directions given above, using veal or fish +stock, instead of water, and adding a bay-leaf to the seasoning. + +STEWED EELS A L'ANGLAISE + +Cook prepared eels in half a bottle of Port wine, seasoned with +carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves, +mace, and chopped mushrooms. Cover with buttered paper, simmer +for half an hour and drain. Melt two tablespoonfuls of butter and +cook in it two tablespoonfuls of flour. Add a chopped shallot and +enough of the eel liquor to make the required quantity of sauce. +Cook until thick, stirring constantly. Add half a cupful of stock, +and two wineglassfuls of Port wine. Bring to the boil, strain, add +a few chopped mushrooms, a tablespoonful of butter, and minced +parsley, lemon-juice, and anchovy paste to season. Pour the sauce +over the eels, and serve. + +STEWED EELS A L'AMERICAINE + +Use three pounds of cleaned and skinned eel with all the fat removed. +Cut in two-inch pieces, season with pepper and salt and chopped +[Page 123] +onion, and put in a double-boiler with half a cupful of butter. +Sprinkle with parsley, cover tightly, and cook for about an hour +and a half. Serve in a deep dish. + +STEWED EELS A LA POULETTE + +Cut cleaned eels into two-inch pieces and cook until tender in +stock. Thicken with butter and flour cooked together, add half +a dozen chopped mushrooms, and salt, pepper, grated onion, and +minced parsley to season. Boil for twenty minutes, add the juice +of a lemon, and serve. + +STEWED EELS A LA CANOTIERE + +Fry a chopped onion in butter, add a pound of rice and cook brown. +Add four cupfuls of fish stock, seasoning with red and white pepper, +caver, and cook for twenty minutes. Take from the fire, add half a +cupful each of butter and Tomato Sauce. Prepare the eels according +to directions given for Eels a la Lyonnaise, adding a tablespoonful +of anchovy essence to the sauce. Serve with a border of the rice. + +STEWED EELS A LA GENEVOISE + +Prepare two eels, cut into four-inch lengths. +[Page 124] +Put into a saucepan with a sliced carrot, an onion, a bunch of +parsley, two cloves of garlic, and salt and pepper-corns to season. +Put in enough cider to cover the fish, and simmer for fifteen minutes. +Take up the fish, strain the sauce, and thicken it with two +tablespoonfuls of butter. Add two tablespoonfuls of butter to the +sauce, reheat, pour over the eels, and garnish with small onions +fried brown in butter and sugar. + +MATELOTE OF EELS--I + +Prepare and cut up the fish according to directions previously +given. Put into a saucepan with one cupful each of stock and Claret, +a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf, +and a pinch each of thyme, cloves, parsley, and salt. Take out the +fish, strain the sauce, add to it a tablespoonful each of butter +and flour cooked together, and pour over the fish. + +MATELOTE OF EELS--II + +Cut a pound and a half of prepared eels into two-inch pieces and +fry for two minutes in butter. Add a wineglassful of Claret, and +three tablespoonfuls each of stock and mushroom liquor. Season +with salt, pepper, and grated nutmeg, and a pinch of powdered sweet +herbs. Add six small onions and six button mushrooms. Cook for half +[Page 125] +an hour and thicken with a tablespoonful each of butter and flour +cooked together. + +MATELOTE OF EELS--III + +Prepare two eels and cut them into two-inch lengths. Cover with +cold salted water and bring to the boil. Add an onion, a dozen +cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes, +drain, dry, roll in flour and fry brown in butter. Add two cupfuls +of boiling water, and salt, pepper, and fine herbs to season. Add +a cupful of button onions peeled and fried brown in butter and +sugar. Cover and simmer for one hour. If the sauce should evaporate, +add more boiling water. When done, add half a cupful of wine and +serve. + +MATELOTE OF EELS A LA PARISIENNE + +Clean and cut the eels into four-inch pieces. Cover with white +wine and season with sliced carrot and chopped mushrooms. Add also +the liquor from three dozen parboiled oysters. Simmer until the +eels are done and drain. Add to the liquor half a cupful of white +stock, and thicken with flour cooked in butter. Add two wineglassfuls +of white wine and boil until thick, stirring constantly. Take from +the fire, and add the yolks of four eggs beaten +[Page 126] +smooth with the juice of half a lemon, a tablespoonful of butter, +and a grating of nutmeg. Add the parboiled oysters, and a handful +of button mushrooms. Reheat, pour over the fish, and serve. + +MATELOTE OF EELS A LA GENOISE + +Prepare the eels and cut into four-inch lengths. Cover with Claret +or Burgundy and add sliced carrot, onion, minced parsley, chopped +mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to +season. Simmer until done and drain. Add to the liquor half a cupful +of beef stock and thicken it with browned flour. Strain through a +fine sieve, add a tablespoonful of butter, a little anchovy paste, +a teaspoonful of minced parsley, a grating of nutmeg; and a little +lemon-juice. Bring to the boil, pour over the fish, and serve. + +MATELOTE OF EELS A LA BORDELAISE + +Cut the eels into three-inch lengths, and cover with a bottle of +Claret. Season with carrot, onion, parsley, chopped mushrooms, +thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half +an hour and drain. Thicken the liquor with browned flour rubbed +smooth with butter, add two wineglassfuls +[Page 127] +of Claret, and bring to the boil. Skim, add a teaspoonful of capers, +a pounded clove of garlic, a little butter, grated nutmeg, and +anchovy paste to season. Reheat, pour over the fish, and serve. + +BOILED EELS + +Cut into short pieces a pound and a half of eels which have been +skinned and cleaned. Put into a saucepan, cover with cold water, +add a tablespoonful of salt, six whole peppers, one red onion, +and a cupful of vinegar. Simmer for half an hour; drain and serve +on a platter with melted butter, lemon-juice, and minced parsley. + +PICKLED EELS + +Clean and cut three pounds of eels into six-inch lengths. Cover +with salt, let stand for three hours, then rinse thoroughly. Boil +together for fifteen minutes one cupful of vinegar, one cupful +of water, a sliced onion, two bay-leaves, three allspice, and a +slice of lemon. Put in half of the eels and simmer until tender, +take out, and cook the remaining half. Let the vinegar cool before +pouring over the eels. + +GREEN EELS + +Boil together an onion, a bunch of parsley, +[Page 128] +a pinch of celery seed, and a teaspoonful of mixed spices in a +little water. Add two cleaned and cut eels with water to cover +and simmer until done. Strain the sauce, thicken with butter and +flour cooked together, and pour over the eels. Serve with boiled +potatoes and cucumber salad. + +BAKED EELS + +Skin and parboil, cut into two-inch pieces, and put into a baking-pan. +Dredge with flour, season with salt and pepper and add half a cupful +of water. Bake for twenty minutes and take out. Thicken the gravy +with a tablespoonful of flour rubbed smooth with a little of the +liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire +sauce, and enough boiling water to make the sauce of the proper +consistency. Bring to the boil and pour around the eels. + +BAKED EELS WITH TARTAR SAUCE + +Clean and skin two large eels. Wrap in a wet cloth and simmer for +fifteen minutes in court bouillon. Cook in the liquor. Take out, +wipe dry, and cover with seasoned crumbs. Spread with two eggs +beaten with one tablespoonful of olive-oil and sprinkle with crumbs. +Put into a baking-pan with two tablespoonfuls +[Page 129] +of butter, and bake for half an hour, basting twice. Serve with +Tartar Sauce. + +ENGLISH EEL PIE + +Skin, clean, and cut up two large eels. Cook with one tablespoonful +of butter, half a cupful of chopped mushrooms, a tablespoonful of +chopped parsley, a minced onion, a bay-leaf, salt, pepper, the +rind of a lemon, a wineglassful of Sherry and a cupful of beef +stock. Cook until the eels are tender, strain the sauce, and thicken +with butter and flour. Line a baking-dish with pastry, put the +eels in it, and pour the sauce over, with sliced hard-boiled eggs +on top. Cover with pastry, brush with yolk of egg, and bake for +an hour in a moderate oven. Serve either hot or cold. + +COLLARED EELS + +Clean, split, and bone one large eel, and season with salt and +pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful +of capers, two pickles, one onion, and three anchovies. Add salt +and pepper, cover the eel with the mixture, tie in a cloth, and +cook with a bay-leaf for half an hour in equal parts of vinegar +and water. Drain, untie, and put into a mould with aspic jelly, +or with beef stock to which sufficient dissolved gelatine has been +added. Serve cold with Mayonnaise. + +[Page 130] +EELS EN BROCHETTE + +Boil the eel in a court bouillon and cut into two-inch pieces. +Dip into egg and crumbs and string on steel skewers, alternating +with squares of bacon. Bake in the oven and serve on toast. + +CREAMED EELS + +Clean and cut up the eels, and stew according to directions previously +given. Pour over a Cream Sauce, seasoned with salt, paprika, onion +juice, and minced parsley. + + + + +[Page 131] +FIFTEEN WAYS TO COOK FINNAN-HADDIE + +BOILED FINNAN-HADDIE--I + +Divide into convenient pieces, cover with boiling water, add a +teaspoonful of sugar, and boil for fifteen minutes. Take up on a +hot platter, remove the skin, and dot with butter. + +BOILED FINNAN-HADDIE--II + +Cover the fish with boiling water, boil for five minutes, drain, +cover with melted butter, and serve with plain boiled potatoes. + +BROILED FINNAN-HADDIE--I + +Brown a haddie on a greased broiler. Cover with hot water, let +stand for ten minutes and drain. Spread with butter and sprinkle +with pepper. + +BROILED FINNAN-HADDIE--II + +Cut the haddie into small squares, skin and parboil it. Wipe dry, +broil on a buttered gridiron and serve with melted butter. + +[Page 132] +BROILED FINNAN-HADDIE--III + +Wash the fish thoroughly, and let stand in cold water for three +quarters of an hour, then cover with boiling water for five minutes, +wipe dry, rub with butter and lemon-juice, and broil for fifteen +minutes. Serve with melted butter or Tartar Sauce. + +BROILED FINNAN-HADDIE--IV + +Wash the fish and soak for half an hour in cold water, skin side +up. Cover with water just below the boiling point, and let stand +for fifteen minutes. Wipe dry, brush with olive-oil, and broil +slowly. Serve with melted butter and lemon-juice. + +BAKED FINNAN-HADDIE--I + +Pour boiling water over the fish, and let it stand for ten minutes. +Take it out of the water, lay it in a baking-pan, brush with butter +and pepper, and bake for fifteen minutes. + +BAKED FINNAN-HADDIE--II + +Put a haddie into a frying-pan, pour over it half a cupful of milk, +and half a cupful of water. Heat slowly and let stand just below +the boiling point for half an hour. Pour off +[Page 133] +the liquid, spread with butter, and bake for twenty-five minutes +in a hot oven. + +ESCALLOPED FINNAN-HADDIE + +Prepare the fish according to directions given in the preceding +recipe. After drying, remove the skin and bones and flake with +a fork. Butter a baking-dish and put the fish into it. Pour over +it a sauce made of two tablespoonfuls each of butter and flour +cooked together and added to two cupfuls of milk. Bring to the +boil, pour over the fish, cover with crumbs, dot with butter, and +brown in the oven. + +TOASTED FINNAN-HADDIE + +Brush the fish with butter and sprinkle it with pepper. Broil until +cooked through, and serve with toast. + +FINNAN-HADDIE A LA DELMONICO + +Flake half a pound of freshened finnan-haddie, and fry in a little +butter. Add one cupful of cream beaten with the yolk of a raw egg. +Thicken with a tablespoonful of flour rubbed smooth with a little +of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful +of grated cheese. Serve on toast. + +[Page 134] +SAVORY FINNAN-HADDIE + +Dip the fish in boiling water, take out all the bones and skin. Mash +the meat with a tablespoonful each of butter and cream, seasoning +with salt, pepper, and lemon-juice. Cook until thick and pour over +slices of buttered toast. + +FINNAN-HADDIE HASH + +Prepare the fish according to directions given for Boiled Finnan-Haddie. +Mix with an equal quantity of hot mashed potatoes, moisten with +cream, and season with chopped green peppers fried in oil. + +FINNAN-HADDIE WITH TOMATOES + +Lay a haddie in a deep dish, cover with boiling water, and let +stand for ten minutes. Drain and remove skin and break in good-sized +flakes. Cook two level tablespoonfuls of butter and a tablespoonful +of finely minced onion in a saucepan until golden brown. Add one +cupful of the solid part of canned tomatoes. When it begins to +simmer, add salt and pepper to taste. Then add the prepared fish +and simmer for five minutes. Add one tablespoonful of finely minced +parsley and serve. + +[Page 135] +CREAMED FINNAN-HADDIE + +Parboil, drain, and flake the fish. Reheat with shredded fried +green peppers in a Cream Sauce. Canned pimentos may be used instead +of the green peppers. + + + + +[Page 137] +THIRTY-TWO WAYS TO COOK FLOUNDER + +BAKED FLOUNDER + +Clean and split two flounders and take out all the small bones. +Lay the fish in a buttered dish, sprinkle with chopped mushrooms, +minced parsley, onion, and grated bread-crumbs, season with salt, +pepper, and grated nutmeg. Dot with butter and bake. Cook together +two tablespoonfuls each of butter and flour, and thicken two cupfuls +of milk with it. Season with salt, pepper, lemon-juice, anchovy +paste, and minced parsley. Add a tablespoonful of capers, drain +the butter from the fish, pour over the sauce, and serve. + +BAKED FLOUNDER A L'ITALIENNE + +Cook together a tablespoonful of butter, two tablespoonfuls of +chopped parsley, one tablespoonful each of chopped mushrooms and +shallots, and two cupfuls of white wine. +[Page 138] +Reduce half by rapid boiling. Add one cupful of chicken stock and +half a cupful of milk or beef stock, and thicken with flour blended +with butter. Season with salt and pepper and boil down until very +thick. Prepare a flounder according to directions given in the +preceding recipe. Season with salt and pepper, rub with butter, pour +over one cupful of white wine, cover with the sauce, and sprinkle +thickly with crumbs. Bake in a moderate oven until done. Serve in +the same dish. + +BAKED FLOUNDER A LA BONVALLET + +Put a cleaned flounder into a baking-pan with salt, pepper, grated +nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of +white wine, and a cupful of white stock. Bake carefully, basting +as required. Take up the fish, add another cupful of stock, and +thicken the sauce with two tablespoonfuls of flour, blended with +an equal quantity of butter. Take from the fire, add the yolks +of three eggs well beaten and a tablespoonful of minced parsley. +Spread this sauce over the fish, cover with crumbs, dot with butter, +and brown in the oven. Sprinkle with lemon-juice and serve. + +BAKED FLOUNDER A LA PARISIENNE + +Stuff a cleaned flounder with seasoned +[Page 139] +crumbs and put into a buttered baking-dish. Dot with butter, sprinkle +with salt and pepper, and pour over half a cupful each of oyster +liquor and white wine. Cover with buttered paper and bake for forty +minutes, basting as required. Take up the fish, strain the sauce, +and prepare a sauce according to directions given in the first part +of the recipe for Flounder Pie a la Normandy. Add the strained +liquid to the sauce, pour over the fish, cover with crumbs, and +brown in the oven. + +BAKED FLOUNDER A LA ST. MALO + +Put the cleaned fish into a buttered baking-dish with chopped onions, +parsley, salt, pepper, a tablespoonful of butter and two cupfuls of +cider. Add also a little mussel or oyster liquor if at hand. Bake +for half an hour in a moderate oven, basting as needed. Drain the +sauce, thicken with a tablespoonful of butter cooked with an equal +quantity of flour, add more butter and a squeeze of lemon-juice. +Pour the sauce over the fish and serve. + +BAKED FILLETS OF FLOUNDER IN WINE + +Fillet the fish. Mix together four tablespoonfuls of Sherry, half a +cupful of butter, one tablespoonful each of onion-juice, lemon-juice, +[Page 140] +and salt, and add pepper to season. Bring to the boil, dip the +fillets into it, arrange in a baking-dish, cover with the remaining +sauce and bake in a hot oven for ten minutes. Fry in butter a slice +each of onion and carrot, a bay-leaf, and a sprig of parsley. Add +a tablespoonful of flour and cook thoroughly. Add one cupful of +chicken stock and half a cupful of cream. Cook until thick, stirring +constantly, and seasoning with salt, pepper, and grated nutmeg. +Add the gravy from the baking-pan, strain, reheat, pour over the +fish, and serve. + +BAKED FILLETS OF FLOUNDER + +Remove the back-bone and cut the fish into four pieces. Roll up +each piece and pin with a toothpick. Soak for an hour in oil and +lemon-juice. Roll in seasoned crumbs, then in beaten egg, then +in crumbs. Put into a baking-pan, upon thin slices of salt pork, +sprinkle with chopped onion and olives, cover, and bake. Garnish +with sliced lemons. + +FLOUNDER WITH FINE HERBS + +Put the prepared fish into a pan with two tablespoonfuls of butter, +the juice of a lemon, and salt and pepper to season. Add one cupful +each of water and white wine, cover and +[Page 141] +cook for half an hour. Drain the fish, thicken the sauce with a +tablespoonful of flour cooked in butter, boil, strain, add two +tablespoonfuls of butter, and two tablespoonfuls of chopped parsley, +pour over the fish, and serve. + +FLOUNDER A LA FRANCAISE + +Cover a flounder with white wine, sprinkle with salt and pepper, +add a bunch of parsley, a few chives, a bay-leaf, and a little +chopped onion. Boil for ten minutes. Take up the fish carefully, +rub the sauce through a sieve, thicken with a tablespoonful of +flour rubbed smooth with half a cupful of butter, bring to the boil, +pour over the fish, and serve. + +FLOUNDER A LA JANIN + +Fill a flounder with seasoned crumbs mixed with chopped mushrooms, +shallots, and parsley. Put on a buttered baking-dish, season with +salt and pepper, dot with butter, and pour over half a cupful each +of Sherry and oyster liquor. Bake until done, basting as required. +Take up the fish, add a cupful of stock to the sauce, and thicken +with browned flour. Add two tablespoonfuls of butter and a little +lemon-juice. Strain over the fish and garnish with parboiled oysters. + +[Page 142] +FLOUNDER A LA PROVENCALE + +Clean two flounders and let stand for four hours in a marinade +of olive-oil and lemon-juice, seasoned with salt, pepper, onion, +parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish +with the seasoning, a teaspoonful of butter and one cupful each of +stock and white wine. Bake for half an hour, basting as needed. +Drain, strain, and skim the sauce, thicken with butter and flour, +take from the fire, add the yolks of four eggs well beaten and +lemon-juice to taste. Season with red pepper and minced parsley, +pour over the fish, and serve. + +BREADED TURBANS OF FLOUNDER + +Fillet three flounders, season with salt and pepper, dip into melted +butter, roll up and fasten with a toothpick. Dip into egg and crumbs +and fry in deep fat. Serve with Tartar Sauce. + +TURBANS OF FLOUNDER WITH ANCHOVIES + +Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls +of butter, half a cupful of stock, a tablespoonful of lemon-juice, +and salt and pepper to season. Pound to a paste, and add the yolks +of two raw eggs. Prepare the fillets of flounder according to +[Page 143] +directions given in the preceding recipe. Spread with the forcemeat, +roll up, and pin with toothpicks. Roll in melted butter, then in +flour, and bake in a hot oven for twenty minutes. + +TURBANS OF FLOUNDER WITH OYSTERS + +Prepare according to directions given above, stuffing with chopped +oysters and seasoned crumbs. + +FRICASSEE OF FLOUNDER + +Clean the flounders, cut into convenient pieces, season with salt, +dredge with flour, and fry in boiling fat. Chop a dozen oysters, and +put into a saucepan with their liquor, one cupful of white wine, a +tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg +to season. Bring to the boil, pour over the fish, and serve. + +FRIED FLOUNDER + +Prepare the fish according to directions given in the preceding +recipe. Sprinkle with salt and pepper, dip into milk, then into +flour, and saute in pork fat. Or, dip in beaten egg +[Page 144] +and bread-crumbs and fry in deep fat. Garnish with lemon and parsley. + +FRIED FILLETS OF FLOUNDER + +Prepare the fillets according to directions given in the preceding +recipe. Keep in a cold place for half an hour, fry in deep fat, +and serve with Tartar Sauce. + +FILLETS OF FLOUNDER AU GRATIN + +Cook together three tablespoonfuls of butter, one tablespoonful +of flour, a slice of onion, and a bay-leaf. Add two cupfuls of +chicken stock and cook until thick, stirring constantly. Strain, +and add a tablespoonful of lemon-juice. Dip the fillets of fish +into melted butter, season with salt and pepper, cover with sauce +and bread-crumbs. Bake for twenty minutes in a very hot oven. + +FILLETS OF FLOUNDER A LA LYONS + +Bone the fish and cut into fillets. Wash in cold salted water and +wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot +drippings. Serve with melted butter, lemon-juice, and minced parsley, +or Tomato Sauce, or a sauce made as follows: Cook together one +tablespoonful each of butter and flour and thicken with it a cupful +[Page 145] +of cream or milk. Add a tablespoonful each of lemon-juice chopped +pickles, and capers, a teaspoonful each of minced parsley and mustard, +and the mashed yolk of a hard-boiled egg. Beat thoroughly together +and serve either hot or cold. + +FILLETS OF FLOUNDER A LA NORMANDY + +Prepare the fillets according to directions previously given, and +season with pepper and salt. Fry a small chopped onion in butter +and add two chopped hard-boiled eggs, and one tablespoonful of +minced parsley. Season with pepper and salt, add a tablespoonful +of butter, and cook to a smooth paste. Spread the fillets with +this paste, put a parboiled mussel on each one, roll and tie with +a string. Add to the mussel liquor one cupful of cream and simmer +the fillets in it for six minutes. Take out and cut the strings. +Thicken the sauce with the yolks of two eggs beaten with four +tablespoonfuls of cream, add a teaspoonful of butter and a few +drops of lemon-juice. Add a few parboiled mussels to the sauce, +reheat, pour over the fish, and serve. + +STUFFED FILLETS OF FLOUNDER--I + +Prepare the fillets according to directions +[Page 146] +previously given, season with salt and pepper, and dredge with +flour. Put half of the fillets into a buttered baking-dish. Chop +together a button onion, a small bunch of parsley, half a stalk +of celery and half a can of mushrooms. Mix two tablespoonfuls of +butter with one teaspoonful of flour, and add to the chopped mixture +with the yolks of two raw eggs. Season with salt, red and black +pepper, and mix thoroughly. Spread the fillets in the pan with this +stuffing and lay the other fillets on top. Cover with buttered paper +and cook for twelve minutes. Serve with the remaining mushrooms +heated and sprinkle with lemon-juice. + +STUFFED FILLETS OF FLOUNDER--II + +Prepare the fillets according to directions previously given. Put +each two together, with mashed potato beaten light with egg between. +Cover with crumbs, dip in egg and crumbs, and fry in deep fat. +Serve with Tartar Sauce. + +FILLETS OF FLOUNDER WITH GREEN PEAS + +Prepare the fillets according to directions previously given, dip +into melted butter, and season with salt, pepper, and lemon-juice. +Skewer into shape with toothpicks and arrange +[Page 147] +in a baking-dish. Half cover with stock made from the fish trimmings +and bake for ten minutes. Arrange in a circle on a platter, and +fill the centre with green peas seasoned with salt, pepper, and +butter. Strain the stock, thicken with butter and flour cooked +together, and serve separately as a sauce. + +STEAMED FILLETS OF FLOUNDER + +Prepare the fillets according to directions previously given, and +spread with chopped pickles, olives, capers, parsley, and onions. +Roll up, fasten with toothpicks, and steam or bake, basting with +stock, or dip in egg and crumbs and fry in deep fat. Serve with +any preferred sauce. + +STUFFED FILLETS OF FLOUNDER A LA DELMONICO + +Prepare the fillets according to directions previously given. Cover +with half a cupful of white wine, one cupful of fish stock made +from the bones, and salt and paprika to season. Simmer for twenty +minutes. Cook together one tablespoonful each of butter and flour, +add half a cupful of stock and cook until very thick, stirring +constantly. Add half a cupful each of shrimps and oysters chopped +fine, a teaspoonful of Worcestershire sauce, the yolk of an egg, +and two drops of tabasco sauce. Dip the fillets in this mixture +[Page 148] +and cool. When cold dip in crumbs, then in egg, then in crumbs, and +fry in deep fat. + +ROLLED FILLETS OF FLOUNDER + +Prepare the fillets as directed and spread with anchovies, lobster, +shrimps, or sardines, mashed to a paste with butter. Roll up, fasten +with toothpicks, and bake, fry, saute, or stew, as preferred. + +BROILED FILLETS OF FLOUNDER A LA BRIGHTON + +Season the fillets with salt, pepper, and oil. Broil carefully and +put on slices of buttered toast. Surround with parboiled oysters +and pour over a sauce made of water and the oyster liquor, thickened +with butter and flour cooked together, and seasoned with anchovy +paste. + +FILLETS OF FLOUNDER A LA DIEP-POISE + +Prepare the fillets as directed, seasoning with salt and pepper, +brown in melted butter, and cool. Sprinkle with crumbs, dip in +eggs beaten with an equal quantity of melted butter, roll in fresh +crumbs and broil, basting with oil. Serve with melted butter, minced +parsley, and lemon-juice. + +[Page 149] +FLOUNDER PIE A LA NORMANDY + +Chop fine two carrots and two onions, two sprigs of parsley, a +stalk of celery and a bit of bay-leaf. Fry in butter, seasoning +with salt and pepper, and powdered mace. Add two cupfuls of boiled +milk and cook slowly for twenty-five minutes. Press through a sieve, +add two cupfuls of cream, and reheat. Add the fillets of a two-pound +flounder, the mussels taken from a quart of mussel shells, a quart +of oysters, parboiled in their liquor, and drained, and half a +pound of cleaned fresh mushrooms. Cook for two minutes. Thicken +with the yolks of two eggs beaten with one tablespoonful of butter +and two of cream. Fill a baking-dish lined with pastry, cover with +crust, and bake. + +BROILED FLOUNDER A LA CHIVRY + +Cut the flounder into fillets as previously directed. Soak for +an hour in a marinade of oil and lemon-juice, seasoned with salt, +pepper, onion, and parsley. Dip in crumbs and broil, basting with +oil. Serve with quartered lemon. + +FLOUNDER WITH WHITE WINE SAUCE + +Put the prepared fish into a baking-dish +[Page 150] +with two tablespoonfuls of butter, two cupfuls of white wine, and +salt and pepper to season. Cover and cook for twenty minutes, adding +more water if necessary. Drain the fish, thicken the gravy with a +tablespoonful of flour cooked in butter, bring to the boil, add +the juice of a lemon and two tablespoonfuls of butter, pour over +the fish, and serve. + +FLOUNDER AU GRATIN + +Fry in butter chopped parsley, shallot, and button mushrooms. Season +with salt and pepper and spread on the bottom of a baking-dish. Lay +on them a trimmed flounder, cover with crumbs, dot with butter, +moisten with white wine, and cook carefully. Serve in the same +dish. + + + + +[Page 151] +TWENTY-SEVEN WAYS TO COOK FROG LEGS + +FRIED FROG LEGS--I + +Beat the yolk of an egg with a cupful of milk and add flour enough +to make a smooth batter. Dip into the batter frog legs which have +been marinated in oil and vinegar, and fry in deep fat. + +FRIED FROG LEGS--II + +Clean, season with salt and pepper, dip in egg and crumbs, and fry +in deep fat. Serve with Tartar Sauce. + +FRIED FROG LEGS--III + +Parboil for three minutes, drain, wipe dry, dip in crumbs, then +in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve +with a border of green peas, or with Cream Sauce. + +FRIED FROG LEGS--IV + +Parboil for five minutes, blanch in cold +[Page 152] +water, drain, and wipe dry. Season with salt and pepper, dredge +with flour, and saute in butter. Serve with a garnish of fried +parsley. + +FRIED FROG LEGS--V + +Soak the prepared legs in milk for fifteen minutes. Dip in seasoned +flour without wiping and fry in deep fat. + +FRIED FROG LEGS--VI + +Parboil for five minutes in salted and acidulated water. Drain, +dip into beaten egg, then in corn-meal, and fry golden-brown in +salt pork fat. + +FROG LEGS SAUTE + +Put a tablespoonful of butter into a saucepan, and when it bubbles +put in the frog legs with a sprig of parsley, and salt and pepper +to season. Fry brown, and garnish with slices of lemon. + +SOUTHERN FRIED FROG LEGS + +Parboil the legs for three minutes in salted water. Beat together +one egg and half a cupful of milk. Season the legs with salt and +pepper, dip into the milk, then into cracker crumbs rolled fine, +and fry in deep fat. + +[Page 153] +FRIED FROG LEGS A L'ANGLAISE + +Season the frog legs with salt and pepper and soak for an hour +in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs, +and fry in deep fat. Serve with Tomato Sauce. + +FRIED FROG LEGS A LA FRANCAISE + +Marinate for an hour in vinegar with salt, pepper, parsley, chopped +onion, bay-leaves, and thyme. Drain, roll in flour, and saute in +hot fat. Garnish with lemon and parsley. + +BROILED FROG LEGS + +Soak the legs for half an hour in a marinade of oil and lemon-juice, +seasoned with salt and pepper. Broil on a double-broiler, and serve +with Maitre d'Hotel Sauce. + +BAKED FROG LEGS + +Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle +with chopped mushrooms and crumbs, and lay the frog legs on them. +Season with salt and pepper and sweet herbs. Sprinkle with crumbs, +squeeze over the juice of a lemon, and pour in a cupful of Brown +Sauce. Cover and bake for half an hour in a moderate oven. + +[Page 154] +FRICASSEE OF FROG LEGS--I + +Simmer the prepared legs in milk until tender. Drain and put in +a platter. Spread with butter and keep warm. Cook together one +tablespoonful of flour and two of butter, add the milk in which +the legs were cooked and enough more to make a pint. Cook until +thick, stirring constantly. Season with salt, paprika, and minced +parsley, take from the fire, and add two eggs well beaten with +the juice of half a lemon. Bring to the boil, pour over the frog +legs, and serve. + +FRICASSEE OF FROG LEGS--II + +Prepare and skin the legs and boil until tender in veal stock to +cover, with pepper and salt to season, a bunch of sweet herbs, +and a bit of lemon-peel. Add a small slice of onion and cook until +the legs are tender. Strain the liquid, thicken it with butter +and flour and a little cream cooked together. Add the frog legs +and a few canned mushrooms cut fine. Bring to the boil and serve. + +FRICASSEE OF FROG LEGS--III + +Brown a dozen frog legs in butter with half a teaspoonful of chopped +onions. Add one half cupful of water and one half cupful of Sherry. +Cover and cook for twenty minutes. Beat the yolks of four eggs with +[Page 155] +two tablespoonfuls of cream, add a little of the hot liquid, pour +into the pan, and bring to the boil. Skim out the frog legs, put on +a platter, and strain the sauce over them. + +BROWN FRICASSEE OF FROG LEGS + +Melt one tablespoonful of butter and brown in it two tablespoonfuls +of flour. Add sufficient brown stock to make the required quantity +of sauce and cook until thick, stirring constantly. Season with +salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy +paste, and a pinch of allspice. Dip the frog legs in flour and fry +brown. Arrange on a platter, cover with broiled mushrooms, pour +the sauce over, and serve. + +STEWED FROG LEGS--I + +Soak the frog legs for an hour in a marinade of oil and lemon-juice, +adding a teaspoonful of chopped onion. Fry brown in butter a small +onion, a tomato, and a green pepper, all chopped fine. Add two +tablespoonfuls of flour and cook to a smooth paste. Add the frog +legs and enough water or stock to keep from burning. Cover and +cook for ten or fifteen minutes. + +[Page 156] +STEWED FROG LEGS--II + +Melt one tablespoonful of butter and brown in it one tablespoonful +of flour, add one cupful of stock, and cook until thick, stirring +constantly. Add a dozen prepared frog legs simmer for ten minutes, +season with salt and pepper, take from the fire, add the yolk of +an egg beaten smooth with a little cold water; bring to the boil +and serve at once. + +STEWED FROG LEGS--III + +Soak the prepared legs in milk for fifteen minutes, dip in seasoned +flour, and fry in hot butter for three minutes. Cover with hot +water and simmer for twenty minutes. Bring half a cupful of cream +to the boil, stir in a tablespoonful of butter rolled in flour, +and cook until thick, stirring constantly. Add to the frog legs, +cook three minutes longer, season with salt, pepper, and minced +parsley, and serve. + +STEWED FROG LEGS--IV + +Brown a dozen frog legs in butter, sprinkle with flour, and add +enough cream to make the required quantity of sauce. Cook until +thick, stirring constantly. Add a teaspoonful each of onion-juice +and minced parsley, and salt and pepper to season. Take from +[Page 157] +the fire, and add the yolks of two eggs beaten smooth with a little +cold milk, bring to the boil, and serve very hot. + +FROG LEGS A LA HOLLANDAISE + +Fry the prepared frog legs in butter, seasoning with salt and pepper. +Add half a wineglassful of white wine, cover, and simmer for five +minutes; then add two cupfuls of Hollandaise Sauce, two teaspoonfuls +of finely chopped parsley, and a little lemon-juice. Bring to the +boil and serve very hot. + +FROG LEGS A LA PROVENCALE + +Cover the bottom of a saucepan with olive-oil, and sprinkle with +finely minced garlic. Lay the frog legs on this, cover and cook +until brown. Squeeze over the juice of half a lemon, sprinkle with +parsley, and serve. + +FROG LEGS AU BEURRE NOIR + +Boil the legs in court bouillon for five minutes. Drain, arrange +on a serving-dish, sprinkle with minced parsley, and keep warm. +Brown half a cupful of butter in a frying-pan, taking care not +to burn. Add two tablespoonfuls of vinegar and salt and pepper to +season. Pour over the frog legs and serve. + +[Page 158] +FROG LEGS A LA POULETTE--I + +Parboil a dozen frog legs, drain and cool. Cook together one +tablespoonful each of butter and flour, add one cupful of milk, +or white stock, and cook until thick, stirring constantly. Add +salt and pepper to season, and the frog legs. Cover and cook for +twenty minutes. Take from the fire, add the yolk of an egg beaten +smooth with a little cold water, and a tablespoonful of minced +parsley. Bring to the boil, and serve at once. + +FROG LEGS A LA POULETTE--II + +Season prepared frog legs with salt, pepper, and nutmeg, and fry +brown in butter. Add two tablespoonfuls of flour and two cupfuls +of cream. Cook until thick, stirring constantly. Add a wineglassful +of white wine, two tablespoonfuls of butter, a tablespoonful of +minced parsley, and the yolks of four eggs beaten smooth with the +juice of a lemon. Bring to the boil and serve. + +FROG LEGS PATTIES + +Boil the legs until the meat drops from the bone, remove the bone, +reheat in Cream Sauce, and season to taste. Fill patty-shells and +serve. + +[Page 159] +FROG LEGS A LA CREOLE + +Melt a tablespoonful of butter in a saucepan and fry in it a chopped +onion, a tablespoonful of chopped raw ham, and half a green pepper +shredded. Season highly with salt and pepper, add four cupfuls of +stock, a tablespoonful of rice, six sliced okras, and one sliced +tomato. Cook thoroughly for twenty minutes. Add four cupfuls of +prepared frog legs, and simmer until they are tender. Half of this +recipe is sufficient for a small family. + + + + +[Page 161] +TWENTY-TWO WAYS TO COOK HADDOCK + +BROILED HADDOCK--I + +Clean and dry a fresh haddock, rub with vinegar, sprinkle with +flour, and broil on a well greased gridiron. Serve with Shrimp or +Anchovy Sauce. + +BROILED HADDOCK--II + +Soak the fish for an hour in a marinade of oil and vinegar. Drain, +wipe dry, broil, and serve with melted butter. + +BROILED HADDOCK A LA MAITRE D'HOTEL + +Clean and split a haddock, season with salt and pepper, dredge with +flour, and broil. Serve with Maitre d'Hotel Sauce. + +BROILED SMOKED HADDOCK + +Rub the fish with melted butter, season with pepper, and broil. +Serve very hot. + +[Page 162] +FRIED FILLETS OF HADDOCK--I + +Skin, clean and fillet a haddock. Season with pepper and salt, dip +into egg and crumbs and fry brown in deep fat. + +FRIED FILLETS OF HADDOCK--II + +Cut the fish into fillets and marinate in oil and vinegar with +a little onion. Drain, dip in batter, then in crumbs, and fry in +deep fat. Serve with Tomato Sauce. + +FRIED SMOKED HADDOCK + +Soak a haddock for four hours in olive-oil to cover. Drain and +fry in a frying-pan with a little of the oil. Season with pepper +and serve very hot. + +BAKED HADDOCK--I + +Make a stuffing of equal parts of chopped bacon and bread-crumbs, +season with salt and pepper, anchovy essence, and add a raw egg to +bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful +of flour with one of cold water, add one cupful of boiling water, +and cook until thick, stirring constantly. Add one tablespoonful +of butter and two tablespoonfuls of essence of anchovy. Pour the +sauce into a baking-pan, put the fish on it, and bake for an hour, +[Page 163] +basting as required. + +BAKED HADDOCK--II + +Make a stuffing of one cupful of cracker crumbs, one fourth of +a cupful of butter, and salt, minced onion, pickles, pepper, and +parsley to season. Stuff the fish, sew up, cover with strips of +salt pork, dredge with flour, and bake until brown, basting as +required. Serve with any preferred sauce. + +BAKED HADDOCK--III + +Stuff the fish with crumbs and chopped veal, seasoning to taste +and using a raw egg to bind. Rub with beaten egg, sprinkle with +crumbs, and bake in a moderate oven, basting with melted butter +as required. Serve with Anchovy Sauce. + +BAKED FILLETS OF HADDOCK + +Clean and fillet a fish, put into a pan with melted butter, and +season with pepper, salt, and lemon-juice. Sprinkle with minced +parsley, cover with buttered paper, and bake in the oven. Serve +with Italian Sauce. + +BAKED HADDOCK WITH SAUCE + +Clean and cut up the fish, and remove the +[Page 164] +bones. Cut into small pieces. Butter a baking-dish, sprinkle with +crumbs, put in a layer of the fish, and spread with crumbs seasoned +with salt, pepper, thyme and grated onion, and mixed to a paste with +raw egg. Repeat until the dish is full, having crumbs and butter +on top. Add enough milk to moisten, and bake. For the sauce, simmer +the bones and trimmings of the fish, strain, season, and thicken +with a tablespoonful each of butter and flour cooked together and +blended with a little cold water. + +BAKED HADDOCK WITH OYSTER STUFFING + +Remove the skin, head, and tail, and take out as many bones as +possible. Divide into two fillets. Sprinkle with salt and brush +with lemon-juice. Lay one fillet on a greased fish sheet in a +dripping-pan, and cover thickly with seasoned oysters dipped in +buttered cracker crumbs. Cover with the other fillet, brush with +egg slightly beaten, cover with buttered crumbs, and bake for fifty +minutes in a moderate oven. Serve with Hollandaise Sauce. + +HADDOCK RAREBIT + +Cut the haddock into slices an inch thick. +[Page 165] +Free from bone and skin. Lay in a greased baking-dish, and season +with salt and pepper. Grate sufficient cheese to cover, and season +with salt, red pepper, and mustard. Make to a smooth paste with +cream or beaten egg. Put into a hot oven and cook until the cheese +melts and browns, and the fish is firm. Take up carefully on a +platter, and pour one tablespoonful of Sherry over each slice. + +BOILED HADDOCK WITH WHITE SAUCE + +Boil the fish in salted and acidulated water, with a bunch of parsley +to season. Cook together two tablespoonfuls of butter and one of +flour, and add salt, pepper, and grated nutmeg to season. Add two +cupfuls of boiling water, bring to the boil, strain, add two +tablespoonfuls of butter and the juice of a lemon, pour over the +fish and serve. + +BOILED HADDOCK WITH EGG SAUCE + +Mix finely grated bread-crumbs with half the quantity of chopped +beef suet. Season with minced parsley, shallot, thyme, pepper, +salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the +fish and boil in salted water. For the sauce, melt one tablespoonful +of butter, add two of flour, and cook thoroughly. Add two cupfuls of +[Page 166] +boiling water, and cook until thick, stirring constantly. Add two +chopped hard-boiled eggs, season to taste, pour over the fish, and +serve. + +BOILED HADDOCK WITH LOBSTER SAUCE + +Boil the fish gently in salted boiling water to cover. Melt three +tablespoonfuls of butter, add two tablespoonfuls of flour, and +cook thoroughly. Add gradually two cupfuls of boiling water and +cook until thick. Season with lemon-juice and cayenne. Strain the +sauce and reheat. Add the finely-cut meat of a small boiled lobster +and the pounded coral. Pour over the fish and serve. + +STEWED HADDOCK + +Split the fish lengthwise and cut into pieces. Boil the bones and +trimmings in water to cover, and strain. Butter a baking-dish, +put the fish into it with the flesh downward, and sprinkle each +piece with salt, cayenne, mace, and flour. Pour over it two cupfuls +of the fish liquor, cover, and simmer for twenty minutes. Add two +teaspoonfuls of anchovy essence and one cupful of Sherry. Blend +together two tablespoonfuls each of flour and butter, make smooth +with a little of the gravy, and thicken all of it. Simmer for ten +[Page 167] +minutes and serve with the gravy poured over the fish. Garnish with +lemon and parsley. + +HADDOCK AND OYSTERS + +Clean and fillet a haddock. Cover the trimmings with water and add +the liquor drained from a pint of oysters. Add a slice of onion, +a pinch of powdered sweet herbs, and a slice of carrot. Simmer to +form a stock. Put a layer of sliced onion into a saucepan, and +arrange upon it the fillets of fish, and a pint of oysters; sprinkle +with salt and pepper, add the juice of a lemon, cover with sliced +onion, strain the stock over, cover and simmer until the fillets +are tender. Arrange the fillets on a hot dish with the oysters, +strain the liquid, thicken it with the yolks of four eggs, pour +over, and serve. + +FILLETS OF HADDOCK A LA ROYALE + +Prepare the fillets and put into a basin with a marinade of oil +and lemon-juice, seasoned with pepper, salt, minced parsley and +chopped shallots. Drain, dip into batter and fry in deep fat. Serve +with any preferred sauce. + +HADDOCK A LA CREME + +Boil the fish in salted and acidulated water. +[Page 168] +Melt two tablespoonfuls of butter and cook in it two heaping +tablespoonfuls of flour. Add four cupfuls of milk and cook until +thick, stirring constantly. Season with pepper, salt, grated onion, +and minced parsley. Put the fish upon a serving-dish, skin it carefully, +and pour the sauce over it. Put a border of mashed potatoes around +the fish, rub with melted butter and put into the oven until the +potato is brown. + +HADDOCK CUTLETS + +Prepare a sauce according to directions given in the preceding +recipe, using one fourth the quantity of milk. Mix the sauce with +cold cooked haddock, minced very fine, and cool. Shape into cutlets, +dip into egg and crumbs, and fry in deep fat. + + + + +[Page 169] +EIGHTY WAYS TO COOK HALIBUT + +BROILED HALIBUT--I + +Cut into steaks, dust with salt and pepper, cover with melted butter, +and let stand for half an hour. Dredge with flour and broil. Serve +with a garnish of sliced lemon and parsley. + +BROILED HALIBUT--II + +Freshen salt halibut for an hour or two in cold water, drain, season +with pepper, and wrap each slice in tough paper well buttered, +twisting the ends. Broil for eight minutes. Take from the papers +and serve with any preferred sauce. + +BROILED HALIBUT--III + +Season with salt and pepper and broil on a buttered gridiron over +a clear fire. Serve with plenty of melted butter. + +[Page 170] +BROILED HALIBUT--IV + +Sprinkle halibut steaks with salt, rub thoroughly with melted butter +and broil until brown. Garnish with lemon and parsley. + +BROILED HALIBUT--V + +Rub halibut steaks with olive-oil and lemon-juice, and broil over +a clear fire. Season with pepper and salt and serve with melted +butter. + +BROILED HALIBUT A LA BOSTON + +Broil one side of halibut steaks until heated through, then turn, +and spread the other side with a paste of butter, flour, chopped +onion, and tomato pulp. Cook until brown and serve with the crust +side up. + +HALIBUT A LA RAREBIT + +Sprinkle two halibut steaks with salt and pepper, brush with melted +butter, and bake until done. Arrange on a platter, pour over a +Welsh rarebit, and serve. + +HALIBUT A LA MAJESTIC + +Skin and bone halibut steaks, and cut into fillets. Lay in a buttered +baking-dish, spread with butter, and add a wineglassful of white +[Page 171] +wine, and a little boiling water. Cover with buttered paper, and +set into a hot oven until cooked. Take the pan out, cover the fish +with a layer of sweet Spanish peppers, spread with Cream Sauce, +sprinkle with crumbs and grated cheese, dot with butter, and brown +in a hot oven. Serve in the same dish. + +HALIBUT A LA CONANT + +In a buttered baking-pan put three thin slices of fat salt pork, +three slices of onion and a bit of bay-leaf. On top of these lay a +halibut steak and spread over it one tablespoonful each of butter +and flour blended together. Cover with buttered cracker crumbs and +small strips of salt pork, and bake for twenty minutes. Garnish +with lemon and parsley. + +HALIBUT A LA MAITRE D'HOTEL + +Soak two halibut steaks for an hour in lemon-juice, seasoned with +salt, pepper, and minced parsley. Mix together two tablespoonfuls +of butter, one tablespoonful of flour, and two cupfuls of boiling +water. Cook until thick, stirring constantly. Put the slices of +halibut into a buttered pan, cover with the sauce, and bake for +twenty minutes, basting as required. Serve with any preferred sauce. + +[Page 172] +HALIBUT A LA CREOLE--I + +Wash a thick piece of halibut, put on a buttered baking-dish, and +season with salt and pepper. Cover with finely minced garlic, add +one cupful of canned tomatoes and enough boiling water to keep +from burning. Bake until done, basting as required. + +HALIBUT A LA CREOLE--II + +Lay halibut steak for an hour in oil and vinegar, adding chopped +onion and minced parsley to the marinade. Drain and put the fish into +a baking-pan. Turn over it a sauce made of one cupful of strained +tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour, +and salt, paprika, and grated onion to season. Cover closely and +bake until tender. Sprinkle with grated cheese and cook for five +minutes longer. Transfer the fish carefully to a hot platter and +pour the sauce around it. + +HALIBUT A LA CREOLE--III + +Boil together a pint of stewed tomatoes, a cupful of water, a slice +of onion, and three cloves. Blend together two tablespoonfuls of +butter and one of flour, and stir into the sauce when it boils. +Season with salt and pepper, and cook for ten minutes. Strain and +[Page 173] +cool. Skin the fish according to directions given in the recipe for +Baked Halibut--I. Put on a buttered tin sheet in a baking-pan, +season with salt and pepper, and bake, basting frequently with the +sauce. + +BAKED HALIBUT--I + +Take three or four pounds of the fish and remove the dark skin, +by dipping it into boiling water and scraping. Rub the flesh with +salt and pepper, put it into a baking-pan, and add enough milk +to cover the bottom of the pan an inch deep. Bake for an hour, +basting frequently with the milk. Take out the fish, remove the +bone and skin, and serve with Egg Sauce. + +BAKED HALIBUT--II + +Soak six pounds of halibut in salt water for two hours. Wipe dry +and score the outer skin. Bake for an hour in a moderately hot +oven, basting with melted butter and hot water. Add a little boiling +water to the gravy, a tablespoonful of walnut catsup, a teaspoonful +of Worcestershire Sauce, salt and pepper to season, and the juice +of a lemon. Thicken with browned flour rubbed smooth with a little +cold water. + +[Page 174] +BAKED HALIBUT--III + +Take a thick cut of halibut and soak for half an hour in salted +water. Put into a baking-pan with two slices of carrot, a slice +of onion, and half a bay-leaf. Pour over it a cupful of boiling +water and two tablespoonfuls of melted butter. Bake for an hour, +basting frequently, and serve with any preferred sauce. + +BAKED HALIBUT--IV + +Lay a thick piece of halibut into a buttered pan, cover with thin +slices of salt pork, and dredge with salt, pepper, and flour. Cover +the bottom of the pan with boiling water, and bake for an hour. +Baste with the gravy in the pan and melted butter, adding salt, +pepper, and flour as needed. A bay-leaf, a sprig of parsley, two +slices of carrot, and half an onion or a clove of garlic may be +put into the dripping-pan. + +BAKED HALIBUT--V + +Prepare according to directions given for Baked Halibut--II, seasoning +the gravy with lemon- and onion-juice, celery salt, and half a +cupful of Claret. + +[Page 175] +BAKED HALIBUT WITH LOBSTER SAUCE + +Put a piece of halibut on a buttered fish sheet, sprinkle with +salt and pepper, and dredge with flour. Cover the bottom of the pan +with water, add a sprig of parsley, a slice of onion, two slices +of carrot, three tablespoonfuls of butter, and a bit of bay-leaf. +Bake for an hour, basting as required, and serve with Lobster Sauce. + +BAKED HALIBUT WITH TOMATO SAUCE + +Cook together for twenty minutes two cupfuls of tomatoes, one cupful +of water, a slice of onion, three cloves, and a teaspoonful of +sugar. Cook together three tablespoonfuls each of butter and flour, +stir into the hot mixture, and cook until thick. Strain, and pour +half of the sauce around two pounds of halibut placed on a buttered +tin sheet. Bake for thirty-five minutes, basting often. Transfer +to a hot platter and pour the remaining sauce around. + +BAKED HALIBUT WITH CREAM + +Cover the fish with Cream Sauce, then with crumbs, dot with butter, +and bake. + +[Page 176] +BAKED FILLETS OF HALIBUT AU GRATIN + +Bake half a dozen fillets of halibut for half an hour, seasoning +with salt and pepper and basting with milk. Cover with a Cream +Sauce to which half a cupful of grated cheese has been added, then +with fried crumbs. Reheat and serve in the same dish. + +BAKED HALIBUT STEAKS WITH OYSTERS + +Soak two halibut steaks for an hour in a marinade of oil and vinegar. +Lay thin slices of salt pork upon a buttered tin sheet, and spread +thin slices of salt pork upon it. Lay one of the steaks upon the +pork. Dip oysters in melted butter, then in cracker crumbs, and +cover the steak with them. Put the other steak on top, cover with +thin slices of pork and bake for forty minutes, basting with the +juice in the pan or with butter melted in hot water. A few minutes +before taking up, remove the pork from the top and cover with cracker +crumbs and melted butter. Serve with Hollandaise Sauce to which +parboiled oysters have been added. + +BAKED FILLETS OF HALIBUT + +Skin, bone and fillet two halibut steaks. +[Page 177] +Dip in melted butter, season with salt, pepper, lemon- and onion-juice. +Roll up each fillet, fasten with a wooden toothpick, and bake for +twenty minutes, basting with butter melted in hot water. Serve +with any preferred sauce. + +BAKED HALIBUT STEAKS--I + +Put a halibut steak into a buttered baking-dish, and spread with a +dressing made of one cupful of crumbs, one tablespoonful of butter, +and grated onion, minced parsley, grated nutmeg, salt, and red and +black pepper to season. Lay another steak on top, season with salt +and pepper, dot with butter, and bake for half an hour. + +BAKED HALIBUT STEAKS--II + +Wash the steaks and soak for an hour in olive-oil and lemon-juice. +Put into a buttered baking-dish, sprinkle with minced onion and +parsley, and pour over a Cream Sauce, using white stock instead +of milk, if preferred. Put a layer of flaked cooked halibut into a +buttered baking-dish, season with salt, pepper, and grated nutmeg, +add a layer of chopped mushrooms and a few tablespoonfuls of the +sauce. Repeat until the dish is full, having sauce on top. Sprinkle +with crumbs, dot with butter, and brown in the oven. + +[Page 178] +BAKED HALIBUT STEAKS--III + +Trim the steaks, lay them in a baking-pan, season with salt and +pepper, dredge with flour, dot with butter, pour over one cupful +of cream and bake for fifteen minutes in a quick oven, basting +with cream. + +BAKED CHICKEN HALIBUT + +Prepare a dressing according to directions given in the preceding +recipe. Stuff a chicken halibut, sew up and bake in a buttered +pan, basting with melted butter and salted hot water. Serve with +Hollandaise Sauce. + +BAKED HALIBUT STEAKS WITH TOMATOES + +Soak the steaks for an hour in olive-oil and lemon-juice. Cook +together for fifteen minutes a can of tomatoes and a seeded chopped +green pepper, half an onion, a teaspoonful of sugar, and pepper and +salt to season. Rub through a colander and cool. Put the drained +fish in a buttered baking-pan, pour the sauce over, and bake. + +DEVILLED HALIBUT--I + +Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the +yolks of two eggs, a tablespoonful of melted butter, and salt, +[Page 179] +paprika, grated onion, and minced parsley to season. Mix the fish, +moisten with oyster liquor, and fill buttered individual shells. +Cover with crumbs, season with salt and pepper, dot with butter, +and brown in the oven. + +DEVILLED HALIBUT--II + +Flake a pound of cooked halibut. Mix together the pounded yolks +of three hard-boiled eggs, one tablespoonful of olive-oil, two +teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of +cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire +sauce, half a teaspoonful of anchovy paste, and enough vinegar +to make a smooth paste. Mix thoroughly with the fish, and garnish +with hard-boiled eggs sliced or quartered. + +MOULDED HALIBUT WITH GREEN PEAS + +Chop a pound of raw halibut very fine. Add to it the yolk of an +egg well beaten, and salt, red and white pepper to season. Add +a teaspoonful of corn-starch rubbed smooth with two thirds of a +cupful of milk and one third of a cupful of cream, whipped solid. +Fill buttered individual moulds, put into a pan of hot +[Page 180] +water, and bake in a slow oven for twenty minutes. Turn out on a +platter and surround with cooked peas, reheated in Cream Sauce. + +SANDWICHES OF CHICKEN HALIBUT + +Cut chicken halibut into thin fillets. Put together in pairs with +chopped oysters between, rubbed to a paste with seasoned crumbs +and cream. Rub with melted butter, sprinkle with lemon-juice, and +season with salt and pepper. Put into a shallow pan with half a +cupful of white wine, and bake for twenty minutes. Arrange on a +platter, sprinkle with minced parsley, and serve with Hollandaise +Sauce. + +TURBANS OF HALIBUT + +Have a slice of halibut cut two inches thick. Take off the skin +and cut into cylinders with a small tin baking-powder box. Steam +until firm and serve with a Cream Sauce flavored with parsley and +lemon. Or, bake in milk and serve with Cream Sauce, using stewed +and strained tomato for half of the liquid. + +HALIBUT AND LOBSTER A LA HOLLANDAISE + +Reheat equal quantities of boiled and flaked lobster and halibut +in Hollandaise Sauce. + +[Page 181] +HALIBUT STEAK A LA JARDINIERE--I + +Soak halibut steaks for an hour in salt and water. Wipe dry and rub +with melted butter. Butter a china baking-dish, sprinkle chopped +onion on the bottom and put in the steaks. On top put a boiled +carrot cut into dice, half a dozen sliced tomatoes, a shredded +green pepper, and half a cupful of green peas. Add enough salted +boiling water to keep the fish from scorching, put a tablespoonful +of butter on top, cover, and bake until done. Drain the liquor +carefully from the pan, add three tablespoonfuls of white wine, +and thicken with a teaspoonful of butter rolled in browned flour. +Serve separately as a sauce. + +HALIBUT A LA JARDINIERE--II + +Cover two slices of halibut with a chopped onion, two tomatoes +sliced, a shredded and seeded green pepper, a dozen chopped almonds, +a tablespoonful of melted butter, and salt to season. Bake for +half an hour, pour over the sauce from the pan, and serve. + +HALIBUT IN CUCUMBERS + +Cook the halibut until tender in court bouillon, drain, and flake +with a fork. Make a Cream Sauce, seasoning with curry powder. Pare, +cut in halves, and parboil in beef stock +[Page 182] +as many cucumbers as are required. Scoop out the inside of each +half, fill with the creamed fish, cover with crumbs, dot with butter, +and bake in the oven until the cucumbers are soft. Serve with a +garnish of lemon and parsley. + +HALIBUT WITH ANCHOVY SAUCE + +Four tablespoonfuls of butter, four tablespoonfuls of flour, one +eighth teaspoonful of pepper, one half teaspoonful of salt, two +hard-boiled eggs chopped, two cupfuls of cream, two drops of tabasco, +one teaspoonful of anchovy essence, one and one half cupfuls of +cold cooked halibut, flaked. Mix the ingredients in the order given +and cook for ten minutes. Serve with brown bread spread with cheese +and chopped olives. + +HALIBUT AU GRATIN + +Flake cold cooked halibut and mix with an equal quantity of Cream +Sauce. Put into buttered individual shells, sprinkle with crumbs, +dot with butter, and brown in the oven. + +ESCALLOPED HALIBUT + +Prepare the fish according to directions given in the preceding +recipe, and add the yolks of two eggs well beaten. Fill a baking-dish, +[Page 183] +using alternate layers of fish and grated cheese. Cover with crumbs, +dot with butter, and brown in the oven. + +HALIBUT STEAK A LA FLAMANDE + +Butter a baking-pan, sprinkle with chopped onion, and lay a halibut +steak upon it. Pour over the beaten yolk of an egg, season with salt +and pepper, add the juice of half a lemon, and one tablespoonful +of butter cut into small pieces. Bake for thirty minutes. Add to +the liquid remaining in the pan enough boiling water to make the +required quantity of sauce, and thicken it with browned flour. + +CREAMED HALIBUT + +Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful +of minced parsley, the juice of half a lemon, and three tablespoonfuls +of grated Parmesan cheese. Spread on buttered toast, sprinkle with +minced parsley and serve. + +HALIBUT SALAD + +Take cold cooked halibut cut small, salt and pepper lightly, and +sprinkle with lemon-juice. For the dressing boil three large peeled +potatoes until mealy. Drain, let dry, and +[Page 184] +beat to a dry powder with a fork. Add one saltspoonful of salt, the +same of mustard and pepper, one rounding teaspoonful of powdered +sugar, and two tablespoonfuls of vinegar beaten in gradually. Pour +over the halibut and decorate with lettuce or green tops. + +TURKISH HALIBUT + +Place on the bottom of a baking-pan two or three slices of onion, +then a cutlet of halibut, and put a tablespoonful of butter cut +into small bits over the top of the fish. Cut three skinned tomatoes +into quarters, slice a sweet green pepper into ribbons, and put +the tomatoes and pepper on the fish. Put the pan on the shelf of +the oven to cook first the vegetables, but do not let it remain +there long enough to discolor or change their shape; then remove it +to the bottom of the oven, baste it well, and finish the cooking. +When done place it carefully on a hot dish, and pour over it the +juice from the pan. + +HALIBUT PIE + +Butter a china baking-dish and sprinkle with chopped shallots and +parsley. Add a layer of chopped halibut, and salt, pepper, grated +nutmeg, chopped shallots, and parsley +[Page 185] +to season. Dot with butter and cover with sliced hard-boiled eggs. +Add a cupful of Cream Sauce, and two wineglassfuls of white wine. +Wet the edge, cover with pastry, gash, brush with egg and bake for +an hour and a half in a moderate oven. Make a hole in the centre +and moisten the pie with milk if it becomes too dry. + +STEAMED HALIBUT + +Put the prepared fish on a plate, cover with a cloth, and put in +a steamer. Steam for two hours and pour over an Egg Sauce. + +HALIBUT MOUSSELINES + +Mince enough uncooked halibut to make two cupfuls, add one cupful +of soft bread-crumbs and one half cupful of cream. Press through +a colander, season with salt, pepper, lemon-juice, a suspicion +of mace and Worcestershire Sauce. Fold in carefully the beaten +whites of four eggs. Turn into buttered moulds (round-bottomed +ones) and steam one half hour. Turn out on separate plates, surround +with sauce, make a stock of the fish bones and water, and add it +to two tablespoonfuls of butter and two of flour cooked together. +There should be one and one half cupfuls of stock. Add one half +[Page 186] +cupful of cream, and when boiling add salt, pepper, and one +tablespoonful of grated horseradish soaked in lemon-juice. + +HALIBUT STEAKS A LA MAITRE D'HOTEL + +Season the steaks with salt and pepper, and rub thoroughly with +oil. Broil in a double-broiler, and serve with melted butter, minced +parsley, and lemon-juice. + +TIMBALE OF HALIBUT + +Chop half a pound of raw halibut and press it through a sieve. +Mix a cupful of bread-crumbs to a smooth paste with half a cupful +of milk, and cook until it thickens. Take from the fire, add the +fish pulp and the stiffly beaten whites of five eggs. Fill buttered +timbale moulds with the mixture and cook in a pan of hot water in +a moderate oven for twenty minutes. Serve with Cream or Tomato +Sauce. + +FILLETS OF HALIBUT A LA POULETTE + +Free the fish of skin and bones and cut it into fillets. Sprinkle +with lemon-juice, salt, and pepper. Cover with sliced onion and let +stand for half an hour. Remove the onion, dip into melted butter, +roll up each piece, and fasten with a wooden toothpick. Dip once +[Page 187] +more into the butter, dredge thickly with flour and bake for twenty +minutes in a moderate oven. Cut the whites of three hard-boiled +eggs into rings, and arrange around the fillets after taking up. +Sprinkle the grated yolks over the fish and serve with Cream Sauce. + +COLD HALIBUT FILLET + +Prepare half a dozen fillets of halibut, remove the skin and bone, +and boil in court bouillon. Drain and sprinkle with olive-oil, +lemon-juice, minced parsley, and chopped onion. Serve with Tartar +Sauce. + +FILLETS OF HALIBUT WITH TOMATO SAUCE + +Prepare the fillets according to directions previously given, and +bake, basting with tomato-juice and melted butter. Serve with Tomato +Sauce. + +FILLETS OF HALIBUT STUFFED WITH OYSTERS + +Prepare the fillets according to directions given for Fillets of +Halibut a la Poulette. Roll each one around an oyster, fasten with +a wooden toothpick, and bake as usual. + +[Page 188] +FILLETS OF HALIBUT WITH BROWN SAUCE + +Put the seasoned fillets into a buttered pan with sufficient boiling +water, and bake, basting as required. Drain off the water, add to +it a teaspoonful of beef extract, and thicken with browned flour. +Pour the sauce over the fish, cover with buttered crumbs, and bake +until the crumbs are brown. + +FILLETS OF HALIBUT WITH POTATO BALLS + +Cut the solid meat into fillets, seasoning with salt, pepper, onion- +and lemon-juice. Brown slightly in pork fat, then place in a +baking-dish. Prepare a Cream Sauce, adding to it a slice each of +carrot and onion, a bay-leaf, and minced parsley and grated nutmeg +to season. Strain over the fish and bake for twelve minutes. Serve +with a border of steamed potato balls. + +FRIED FILLETS OF HALIBUT--I + +Prepare the fillets according to directions previously given and +soak for an hour in a marinade of oil, vinegar, and minced onion. +Drain, dip in batter, then in crumbs, and fry in deep fat. + +[Page 189] +FRIED FILLETS OF HALIBUT--II + +Clean and fillet the fish. Dip into beaten egg, then into crumbs, +and fry in deep fat. Serve with melted butter, lemon-juice, and +minced parsley. + +MAYONNAISE OF HALIBUT WITH CUCUMBERS + +Boil or steam halibut steaks according to directions previously +given. Remove the skin, cover with thinly sliced cucumbers, and +pour over a Mayonnaise dressing. + +HALIBUT LOAF + +Cook together two tablespoonfuls of butter and one tablespoonful of +flour. Add half a can of chopped mushrooms, two cupfuls of chopped +cooked halibut, pepper, salt, onion-juice, and anchovy paste to +season, and two eggs beaten smooth with four tablespoonfuls of +cream. Pour into a buttered mould, cover set into a pan of hot water +and cook steadily for an hour. Turn out and garnish with potato +balls. + +HALIBUT AND EGGS + +Flake a pound of cooked halibut and mix with six eggs well beaten. +[Page 190] +Season with salt and pepper and cook in butter, stirring constantly +until the eggs set. Serve on buttered toast. + +HALIBUT IN RAMEKINS + +Prepare the fish according to directions given for Halibut in Cucumbers. +Fill buttered individual dishes, cover with crumbs, dot with butter, +and bake in the oven. + +HALIBUT FISH BALLS + +Flake cold cooked halibut and mix with an equal quantity of mashed +potatoes beaten very light with egg. Season with salt, pepper, and +melted butter. Shape into balls, dip into melted butter, dredge +with flour, and fry in deep fat. + +BREADED HALIBUT + +Prepare according to directions given for Halibut a la Creole--I, +sprinkling with minced parsley as well as garlic. Cover with crumbs, +dot with butter, and bake in the oven. + +COQUILLES OF HALIBUT + +Flake cold cooked halibut, and mix with Cream Sauce. Season with +mushroom catsup, fill buttered individual shells, cover with fried +[Page 191] +bread-crumbs and heat thoroughly in the oven. + +HALIBUT WITH CAPER SAUCE + +Boil the halibut in salted and acidulated water. Pour over a Caper +Sauce. + +HALIBUT PUDDING + +Three pounds of halibut, six eggs, one quarter pound butter, one +quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful +of flour. Skin and bone the fish and run through a meat-chopper. +Add flour and corn-starch, mixing well. Add butter, rubbing all +to a cream; next the eggs, one at a time, thoroughly beating after +each one. Add milk gradually, one quarter teaspoonful pepper and +one and one half teaspoonfuls of salt. Beat until it thickens. +Grease and line a deep baking-pan with browned bread-crumbs. Fill +with the fish mixture and sprinkle crumbs on top. Bake for an hour +and a half in a moderate oven; cover at first, then remove the +cover and let it brown well. + +BOILED HALIBUT--I + +Put two pounds of halibut into a saucepan and cover it with fresh +water. Add a sliced onion, half a carrot sliced, two tablespoonfuls +of vinegar, a small bunch of parsley, a pinch +[Page 192] +of powdered sweet herbs, and two tablespoonfuls of salt. Simmer +until done, drain, and serve with melted butter to which a little +anchovy paste has been added. + +BOILED HALIBUT--II + +Rub the fish with salt, sprinkle with lemon-juice, and keep in a +cool place for an hour. Cover with cold water, bring quickly to +the boil, and simmer until done. Serve with Egg Sauce. + +BOILED HALIBUT STEAKS AU GRATIN + +Soak the steaks in salted water for an hour, drain, and sprinkle +with oil and lemon-juice. Put into a covered baking-pan, sprinkle +with chopped onion and a tablespoonful of melted butter, and add +a cupful of boiling water. Cover and cook until nearly done, then +uncover, sprinkle with crumbs, dot with butter, and bake brown. +Serve with Tartar Sauce. + +BOILED HALIBUT STEAKS + +Cover the steaks with court bouillon or hot water, and add a slice +each of carrot, onion, and celery, a bay-leaf, four cloves, six +peppercorns, and the juice of half a lemon. Simmer until done, +drain and serve with any preferred sauce. + +[Page 193] +BOILED HALIBUT A LA BECHAMEL + +Prepare Boiled Halibut according to directions previously given, +and serve with Bechamel Sauce, seasoning with salt, pepper, and +grated nutmeg. Add four tablespoonfuls of butter and a pinch of +sugar, and strain over the fish. + +BOILED HALIBUT WITH PARSLEY SAUCE + +Boil the halibut in salted and acidulated water. For the sauce +boil a cupful of chopped parsley for five minutes in a cupful of +water. Strain the water through a sieve, and thicken with a +tablespoonful of butter blended with a tablespoonful of flour. +Take from the fire, season with salt, pepper, and grated nutmeg, +add the yolks of two eggs well beaten, a little minced parsley, +two tablespoonfuls of butter, and a few drops of lemon-juice or +vinegar. Strain over the fish and serve. + +CARBONADE OF HALIBUT + +Skin the halibut and cut into large cubes. Dip into melted butter, +seasoned with salt, pepper, and onion-juice, then into beaten egg, +then into crumbs. Put into a buttered +[Page 194] +baking-pan, spread with egg and butter, and cook in a hot oven for +twelve minutes. Serve with Hollandaise Sauce. + +FRIED HALIBUT--I + +Cut into steaks, and saute in butter in a frying-pan, or dip in +egg and crumbs and fry in deep fat. + +FRIED HALIBUT--II + +Season halibut steaks with salt and pepper, dredge with flour, and +saute in salt pork fat. Serve the pork with the fish. + +FRIED HALIBUT--III + +Soak halibut steaks for an hour in a marinade of oil and vinegar. +Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned +crumbs. Fry in deep fat. + +[Page 195] +FRIED HALIBUT WITH TOMATO SAUCE + +Remove the skin and bones from small halibut steaks, dip in milk, +roll in seasoned flour, and fry light brown. Serve with a sauce +of stewed, strained, and seasoned tomatoes thickened with butter +and flour, cooked together. + +ESCALLOPED HALIBUT AU PARMESAN + +Cut in thin slices four pounds of halibut meat. Put into a buttered +pan with salt, pepper, grated nutmeg, and chopped onions to season. +Cover, cook slowly, and then drain. Cook together two tablespoonfuls +each of butter and flour, add a quart of milk and cook until thick, +stirring constantly. Take from the fire, add the yolks of four +eggs well beaten and half a cupful of grated cheese. Put into a +buttered baking-dish a layer of fish, cover it with sauce, and repeat +until the dish is full, having sauce on top. Sprinkle thickly with +crumbs and grated cheese, dot with butter, and bake in a moderate +oven. + +BREADED HALIBUT STEAKS + +Dip halibut steaks into egg and bread crumbs, and broil on a buttered +gridiron, basting with melted butter or olive-oil. + +HALIBUT TIMBALES + +Chop fine a slice of raw halibut, and rub it through a sieve. Season +one cupful of the pulp with salt, red pepper, and onion-juice, +then add gradually the stiffly beaten whites of four eggs, and +one cupful of whipped cream. Fill buttered timbale moulds, cover +[Page 196] +with buttered paper, and bake for fifteen minutes in a pan of hot +water. Turn out and serve with any preferred sauce. + +HALIBUT a LA POULETTE + +Melt one fourth of a cupful of butter, and season it with salt, +pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut +into it, roll up, and fasten with a wooden toothpick. Dredge with +flour and bake, basting with melted butter. Arrange on a platter, +pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled +eggs. + + + + +[Page 197] +TWENTY-FIVE WAYS TO COOK HERRING + +STEWED HERRING + +Clean the fish and cut off the heads. Pack in layers in an earthen +pot, and sprinkle salt and pepper over each layer. Chop together +carrots and onions, enough to cover the fish, and fry in butter +with parsley, a few peppercorns, and a minced clove of garlic. +Pour over the vegetables enough white wine to cover the fish, and +bring to the boil. Simmer for half an hour, then strain over the +fish and cook over a slow fire until done. + +MATELOTE OF HERRING + +Cut off the heads and tails and divide each herring lengthwise +into two fillets. Put a small amount of butter into a frying-pan +and add enough flour to absorb nearly all of it, then add a little +chopped parsley and a few chopped shallots. Lay the fish in the +pan, add enough red wine to cover, and cook over +[Page 198] +a hot fire. Garnish with small onions fried in butter and sugar, +and sauted mushrooms. + +BROILED HERRING + +Clean and split the fish. Let stand for an hour in olive-oil, seasoned +with minced parsley. Broil over a slow fire and serve with melted +butter, lemon-juice and minced parsley. + +BROILED HERRING WITH MUSTARD SAUCE + +Clean and cut off the heads of the fish, but do not split. Dip in +seasoned oil and let stand for an hour. Broil over a slow fire. +Mix together one teaspoonful of flour and one tablespoonful of +mustard. Add one cupful of white stock and bring to the boil. Add +one tablespoonful of butter, a teaspoonful of minced parsley, and +pepper and salt to taste. Pour over the fish and serve. + +BROILED SMOKED HERRING + +Put the cleaned herring into a bowl, cover with boiling water, +let stand for ten minutes, skin, wipe dry, broil, and serve with +melted butter. + +[Page 199] +BROILED HERRING WITH CREAM SAUCE + +Soak for an hour in a marinade of oil and lemon-juice, seasoned +with salt and pepper. Broil and serve with a Cream Sauce. Add to the +sauce a teaspoonful of minced parsley, and a few drops of vinegar. + +FRIED HERRING--I + +Clean and cut up the fish, dip in milk, roll in flour and fry in +hot fat. Serve with a Cream Sauce, to which four tablespoonfuls +of prepared mustard have been added. + +FRIED HERRING--II + +Clean and cut up the fish, dredge with salt, pepper, and flour, +and put into a frying-pan with hot lard. + +FRIED HERRING--III + +Remove the head and tail, clean, gash down to the bone, roll in +corn-meal, and fry in salt pork fat. Garnish with lemon and parsley. + +HERRING A LA NORMANDY + +Chop a large onion fine and fry it. When brown, fry half a dozen +prepared herrings in the same fat. When brown add salt, pepper, +[Page 200] +and two tablespoonfuls of vinegar. Bring to the boil and pour over +the herring. Serve with mustard. + +SMOKED HERRING A LA MARINE + +Cut off the heads of smoked herrings and put the rest in a bowl. +Cover with hot water and soak for two hours. Take them out, skin, +bone, and soak for two weeks in enough oil to cover, with sliced +onions, pepper-corns, and bay-leaves. Keep in a cool place. + +BOILED HERRING + +Clean the fish thoroughly, and rub with salt and vinegar. Skewer +their tails in their mouths and boil for ten or twelve minutes. +Drain and serve with melted butter and parsley. + +HERRING RELISH + +Soak six Holland herrings over night. Remove the backbones, cut +up into inch pieces, and add three onions sliced thin. Cover with +vinegar and serve the next day. + +HERRING SALAD + +Soak four salt herrings in water over night. +[Page 201] +Drain and chop fine. Mix with four boiled beets, three heads of +celery boiled, four peeled sour apples, two onions, three pickles, +and two pounds of lean roast veal. Chop very fine, season with salt +and pepper, and pour over enough oil to moisten, and enough vinegar +to suit the taste. Serve very cold with a garnish of hard-boiled +eggs. + +HERRING SALAD A LA BRENOISE + +Peel and cut into dice a quart of cold boiled potatoes, four peeled +and cored sour apples, the fillets of four salt herrings, a cucumber +pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar, +mustard and Mayonnaise dressing. Sprinkle with minced parsley before +serving. + +SWEDISH HERRING SALAD + +Soak two salted Holland herrings for twenty-four hours. Remove +the bones and cut into dice. Add an equal amount of cooked meat +cut into dice and half the quantity each of boiled potatoes, sour +apples, and beets chopped fine. Chop one tablespoonful of capers and +four hard-boiled eggs. Add to the salad with three tablespoonfuls +of cream, two of olive-oil, two of vinegar, and pepper, sugar, and +mustard to taste. Press in a mould, and serve on platter with a +[Page 202] +garnish of parsley. Serve with the same kind of dressing that was +mixed with the salad. + +SMOKED HERRING SALAD + +Put the crisp leaves of a head of lettuce into a salad bowl. Skin +and remove the bone from two smoked herrings, chop fine and mix +with the lettuce. Pour over a French dressing to which a chopped +hard-boiled egg has been added. + +PICKLED HERRING + +Soak in milk and water over night. Next day put the herring into +a stone jar with alternate layers of sliced onion, a few slices of +lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard +seed to season. Rub the roe through a sieve, add a tablespoonful of +brown sugar and add it to the herring. Pour over enough vinegar +to cover the fish and let stand three or four days before using. + +HERRING BALLS + +Parboil three red herrings, skin, and remove the bones. Add an +equal quantity of baked potatoes, skinned and mashed. Make to a +paste with cream and melted butter, season to +[Page 203] +taste, and shape into balls. Dip in egg and crumbs and fry in deep +fat. + +BAKED SMOKED HERRING + +Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put +into a quick oven for fifteen minutes. Served with sliced lemon. + +BAKED FRESH HERRING + +Clean a dozen fresh herrings, removing the head and tail. Butter +a deep earthen dish, put in a layer of fish, two slices of lemon, +and three or four slices of onion. Season with pepper and salt and +repeat until the dish is full, cover with vinegar, tie a sheet +of buttered brown paper over the dish, and bake in a slow oven +for six hours. The bones will be dissolved. + +MARINADE OF HERRING + +Soak white salted herrings for two hours in milk to cover. Split, +remove the bones, and cut each half into three pieces. Pack in +layers in a deep jar, seasoning between the layers with minced +shallot, pounded clove and white pepper. Add here and there a bit +of bay-leaf and a slice of fresh lemon with half the rind taken +off. Use the roe with the herring. Season the top layer, cover with +[Page 204] +vinegar, add three tablespoonfuls of olive-oil, and let stand for +two days before using. + +ESCALLOPED HERRING + +Soak four or five Norway herrings over night. Divide the fish down +the back, remove the skin and bones, and cut into eight squares. +Arrange in a baking-pan with alternate layers of cold boiled potatoes, +seasoning each layer with butter and red pepper. Have potatoes +on top. Pour over three eggs beaten with three cupfuls of milk. +Cover with crumbs, dot with butter, and bake for forty minutes. + +GRILLED SMOKED HERRING + +Soak over night and in the morning cover with hot water and let +stand for half an hour. Put into cold water for ten minutes, then +wipe dry and broil. Serve with hot corn bread. + +GRILLED FRESH HERRING + +Dip in seasoned melted butter, then in crumbs, and broil carefully, +basting with melted butter if required. Serve with Maitre d'Hotel +Sauce. + + + + +[Page 205] +NINE WAYS TO COOK KINGFISH. + +BOILED KINGFISH + +Clean the fish and boil with enough fish stock to cover. Drain +carefully, garnish with parsley, and serve with either Brown or +White Sauce. + +BOILED KINGFISH A LA HOLLANDAISE + +Scale and clean two large kingfish, and boil in salted and acidulated +water, with a bunch of parsley, a slice each of carrot and onion, +and a pinch of powdered sweet herbs. Cover with buttered paper and +simmer until done. Garnish with parsley and serve with Hollandaise +Sauce. + +FRIED KINGFISH--I + +Cut the fish into fillets, remove the skin, season with salt and +pepper, dredge with flour, dip in beaten egg, then in bread-crumbs, +and fry in deep fat. Serve with any preferred sauce. + +[Page 206] +FRIED KING FISH--II + +Prepare the fish according to directions given in the preceding +recipe. Cook until firm in melted butter and lemon-juice. Drain, +cool, dip in batter, and fry in deep fat. Serve with any preferred +sauce. + +FRIED KINGFISH--III + +Clean and fillet the fish, dip in milk, roll in flour and fry. +Drain, season, garnish with lemons, and serve with Tomato Sauce. + +BROILED KING FISH + +Clean thoroughly, wipe dry, and slit down the back; season with +salt and pepper and baste with oil before and during the broiling. +Serve with melted butter, minced parsley, and lemon-juice. + +BAKED KING FISH + +Clean four kingfish, cut off the fins and gash from head to tail on +each side. Place on a buttered baking-dish, sprinkle with chopped +shallots, parsley, and mushrooms. Sprinkle with salt and pepper +and put small bits of butter in the incisions. Pour over two +wine-glassfuls of white wine and baste with the liquid while baking. +Thicken a cupful of beef stock with butter and browned flour, and +[Page 207] +pour over the fish when nearly done. Sprinkle with crumbs, dot with +butter, and brown in the oven. Sprinkle with lemon-juice before +serving. + +BAKED KING FISH WITH WHITE SAUCE + +Prepare the fish according to directions given in the recipe for +Baked Kingfish, omitting the mushrooms and the seasoning. Pour +over one cupful of white wine, and half a cupful of white stock. +Baste with the liquid while baking. Take up the fish carefully, +and add to the liquid remaining in the pan enough white stock to +make the required quantity of sauce. Thicken with a tablespoonful +each of butter and flour cooked together, take from the fire, add +two tablespoonfuls of butter and a little lemon-juice. Strain over +the fish and serve. + +KINGFISH A LA MEUNIERE + +Prepare and season eight small kingfish, dredge with flour, brown +in butter, and finish cooking in the oven. When done, pour over +two tablespoonfuls of butter which has been cooked brown, sprinkle +with lemon-juice and minced parsley, and serve in the baking-dish. + + + + +[Page 209] +SIXTY-FIVE WAYS TO COOK MACKEREL + +BROILED SPANISH MACKEREL--I + +Cut a fish down the middle, take out all the bones, and cut again +in halves. Dry on a cloth and sprinkle with salt and pepper. Beat +two eggs, add an equal quantity of olive-oil, dip the fish into +this, then into bread-crumbs, and broil over a clear fire. + +BROILED SPANISH MACKEREL--II + +Split the mackerel down the back and broil carefully over a clear +fire. Season with butter, pepper, and salt. + +BROILED FRESH MACKEREL--I + +Split two fresh mackerel, remove the backbone, season with salt and +pepper, rub with olive-oil, and broil. Serve with melted butter, +lemon-juice, and minced parsley. + +[Page 210] +BROILED MACKEREL--II + +Draw and wash the mackerel, cut off the head, rub with olive-oil, +and broil. Sprinkle with minced parsley, onions, and lemon-juice, +and serve very hot. + +BROILED MACKEREL--III + +Split a mackerel down the back, take out the backbone, sprinkle +with salt, and broil on a buttered gridiron. Serve with melted +butter, lemon-juice, salt, and pepper. A little minced parsley may +be added. + +BROILED MACKEREL WITH ANCHOVY BUTTER + +Split and broil a fresh mackerel and serve with melted butter, seasoned +with anchovy paste. + +BROILED MACKEREL AU BEURRE NOIR + +Open the mackerel, remove the bones, sprinkle with pepper and salt, +spread with butter, and broil. Cook a tablespoonful of butter until +brown, take from the fire, add the juice of half a lemon, and pour +over the fish. Garnish with parsley. + +[Page 211] +BROILED MACKEREL A LA LIVOURNAISE + +Broil a Spanish mackerel, seasoning with salt and pepper, and basting +with oil. Serve with a sauce made of eight pounded anchovies mixed +with Mayonnaise and seasoned with pepper, grated nutmeg, and minced +parsley. The sauce is served cold. + +BROILED MACKEREL WITH NORMANDY SAUCE + +Soak cleaned mackerel in oil with chopped onion and parsley to +season. Leave the roe inside. Rub the inside with lemon-juice and +butter, wrap in oiled paper, and broil over a slow fire for forty +minutes. Prepare a Cream Sauce and add to it two tablespoonfuls +each of mushroom catsup and fish stock, or boiling water in which +a little anchovy paste has been dissolved. Bring to the boil, take +from the fire, add the yolks of two eggs and the juice of half a +lemon. Add one tablespoonful of butter, pour over the fish, and +serve. + +BROILED MACKEREL A LA FLEURETTE + +Split a Spanish mackerel, remove the bones, and season with salt, +pepper, and olive-oil, basting with oil as needed. For the sauce, +[Page 212] +cook in a saucepan, without browning, four chopped shallots, two +tablespoonfuls of vinegar, a teaspoonful each of chopped chives +and parsley, salt, pepper, and grated nutmeg to season, two +tablespoonfuls of melted butter, and a tablespoonful of flour. +Cook until smooth, stirring constantly, take from the fire, add +two tablespoonfuls of butter and the juice of half a lemon, pour +over the fish, and serve. + +BROILED SALT MACKEREL--I + +Soak the fish over night in cold water. In the morning drain, cover +with boiling water, and let stand for an hour. Rinse in cold water, +wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice. +Broil and serve with melted butter, lemon-juice, and minced parsley. + +BROILED SALT MACKEREL--II + +Prepare the fish according to directions given in the preceding +recipe. Take the fish from the hot water and cover for five minutes +with cold water. Wipe dry, soak in olive-oil and lemon-juice for +half an hour, drain, broil, and serve with Tartar Sauce. + +[Page 213] +BROILED SALT MACKEREL--III + +Soak over night, drain, wipe, rub with butter, and broil. Pour +over it a sauce made of a tablespoonful of butter, a teaspoonful +of lemon-juice or vinegar, a tablespoonful of hot water, a pinch +of pepper, and a chopped cucumber pickle. Bring to the boil and +pour over the fish. + +BROILED SALT MACKEREL WITH CREAM + +Soak over night in cold water, drain, wipe dry, rub with oil, and +broil. Serve on a hot platter and pour over half a cupful of hot +cream. Sprinkle with minced parsley. + +BROILED MACKEREL WITH TARRAGON SAUCE + +Soak the cleaned fish for an hour in olive-oil, and broil. Serve +with melted butter seasoned with pepper, salt, and tarragon vinegar. + +BOILED MACKEREL--I + +Boil in water or stock to cover, seasoning with onion, sweet herbs, +pepper, salt, cloves, and vinegar. Strain the liquor, thicken it +with butter and flour blended together, and add to it minced parsley +[Page 214] +and hard-boiled eggs, chopped fine. Pour over the fish and serve. + +BOILED MACKEREL--II + +Boil in salted water until done and drain. Serve with Egg Sauce. + +BOILED MACKEREL-III + +Boil a fresh mackerel in salted and acidulated water. Drain, and +serve with a Cream Sauce. + +BOILED MACKEREL--IV + +Clean a fresh mackerel and split it down the back. Put it in a +dripping-pan and pour over it two cupfuls of boiling water, two +tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful +of salt. Add a sliced onion and boil for three quarters of an hour. +Take up the fish, strain the liquid, add a teaspoonful of capers, +bring to the boil, and pour over the fish. + +BOILED MACKEREL WITH GOOSEBERRY SAUCE + +Boil the mackerel in salted and acidulated water. Boil two cupfuls +of gooseberries in water to cover until soft. Drain, rub through +[Page 215] +a sieve, and mix with an equal quantity of the fish broth, thickened +with butter and flour. Add two tablespoonfuls of melted butter. + +BOILED MACKEREL A LA PERSILLADE + +Boil the fish according to directions given in the preceding recipe. +Beat together with an egg-beater half a cupful of olive-oil, the +juice of two lemons, two tablespoonfuls of minced parsley, one +tablespoonful of mustard, and a little tarragon vinegar. Pour over +the fish and serve. + +FRESH BOILED MACKEREL + +Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth +and baste closely. Boil for three-quarters of an hour in salted +water, drain, and take off the cloth. Strain a cupful of the water in +which the fish was boiled, and bring to the boil with a tablespoonful +of walnut catsup, a teaspoonful of anchovy paste, and the juice of +half a lemon. Thicken with butter and browned flour. + +BOILED MACKEREL A LA BOLONAISE + +Clean four fresh mackerel, remove the heads and tails and cut in +halves crosswise. Put into a saucepan with sliced onions, a bunch +[Page 216] +of parsley, salt and pepper, a little white wine, and enough boiling +water to cover. Cover with buttered paper and simmer for fifteen +minutes. Take out the fish, strain the broth, and thicken a pint of +it with two tablespoonfuls each of butter and flour cooked together. +Add two tablespoonfuls of butter, a teaspoonful of chopped parsley, +and a little tarragon vinegar. Pour over the fish and serve. + +BOILED SALT MACKEREL--I + +Soak the fish in cold water over night and in the morning rinse +thoroughly. Wrap in a cloth and put to boil in cold water. Bring +slowly to the boiling point and cook for thirty minutes. Unwrap +carefully, take out the backbones, and pour over a little melted +butter and cream, seasoning with pepper. Or, serve with a sauce +made of a cupful of milk thickened with a teaspoonful of cornstarch, +and season with butter, pepper, salt, and minced parsley. Take +from the fire, add one egg well beaten, and pour over the fish. +Garnish with lemon and parsley. + +BOILED SALT MACKEREL--II + +Soak over night in cold water and in the morning rinse thoroughly. +Boil, drain, and pour over a cupful of hot cream in which a +[Page 217] +tablespoonful of butter has been melted. + +BOILED SALT MACKEREL--III + +Wash thoroughly, cover with cold water to which a chopped onion +and a little black pepper have been added, and boil until the flesh +loosens from the bone. Drain, and serve with melted butter and +minced parsley. + +BOILED SALT MACKEREL--IV + +Soak the fish over night in cold water, and in the morning cover +with hot water for half an hour. Drain and boil in acidulated water +or in milk until done. Serve with a Cream Sauce to which chopped +hard-boiled eggs have been added, or with Tomato Sauce. + +BOILED SALT MACKEREL--V + +Soak the fish over night in cold water, drain, and simmer for fifteen +minutes in water to cover, adding a teaspoonful of vinegar, a bay-leaf, +a slice of onion, and a sprig of parsley. When tender, place on a +hot platter and pour over it a Cream Sauce. + +BOILED SALT MACKEREL--VI + +Prepare the fish according to directions +[Page 218] +given in the preceding recipe, and simmer for twenty minutes in +acidulated water. Drain and pour over it a Cream Sauce. + +BOILED SALT MACKEREL--VII + +Prepare according to directions given in the preceding recipe. +Pour over a sauce made of stewed and strained tomatoes, thickened +with butter and browned flour, and seasoned with pepper, salt, +sugar, and grated onion. + +BAKED MACKEREL--I + +Clean the mackerel, split down the back and cut each fish in four +pieces. Put in a baking-dish in layers, seasoning each layer with +bay-leaves, cloves, pepper-corns, and sliced onions or shallots. +Cover with one cupful of stock, three tablespoonfuls each of white +wine and vinegar, one tablespoonful each of anchovy sauce and mushroom +catsup, and a teaspoonful of Worcestershire. Bake in a moderate +oven. Take out the fish carefully, strain the sauce over them, +and let cool. + +BAKED MACKEREL--II + +Split a fresh mackerel, take out the backbone, dry thoroughly, and +sprinkle the inside with salt and pepper. Drain the liquor from a +[Page 219] +quart of oysters and put aside a dozen of the large ones. Chop the +remaining oysters coarsely. Fry two chopped onions in butter, add +the chopped oysters with three chopped hard-boiled eggs and a +tablespoonful of minced parsley. Season with salt and pepper and +cool. Mix with the yolks of two raw eggs and a tablespoonful of +butter. Stuff the fish and sew up. Put into a baking-pan, cover +with buttered paper, and bake for twenty minutes, basting as +required. Add the oysters and bake for five minutes longer. Serve +the fish on a warm platter with lemon-juice squeezed over it, and +place the oysters around it on thin circles of toast spread with +anchovy paste. Garnish with parsley and lemon and serve very hot. + +BAKED MACKEREL--III + +Gash two cleaned fresh mackerel, and put in a buttered baking-dish +with two tablespoonfuls of white wine, three tablespoonfuls of +mushroom liquor, a chopped shallot, and salt and pepper to season. +Cover with buttered paper and bake for fifteen minutes in a moderate +oven. Take up the fish and add to the gravy a little chopped onion, +mushrooms, shallot, parsley, and garlic fried together, and +[Page 220] +enough white stock to make the required quantity of sauce. Thicken +with butter and flour cooked together, take from the fire and add +the yolks of three eggs well beaten. Add the juice of half a lemon +and a tablespoonful of butter, and pour over the fish. + +BAKED MACKEREL--IV + +Soak a fresh cleaned fish for half an hour in olive-oil and lemon-juice. +Lay in a baking-pan upon thin slices of fat salt pork, sprinkle +with salt and pepper, and bake for twenty-five minutes. Serve with +Tomato Sauce. + +BAKED FILLET OF MACKEREL + +Remove the head and backbone from a large fresh mackerel, and place +the roe on top. Chop fine six shallots or three small onions, half +a pound of mushrooms, and three or four sprigs of parsley. Add +a teaspoonful of salt, and a pinch of pepper. Put half of this +mixture in a buttered baking-pan, lay the fish upon it, and pour +over six tablespoonfuls of white wine. Spread the remaining seasoning +on top, sprinkle with crumbs, dot with butter, cover with buttered +paper, and bake for thirty minutes. Pour over a little melted butter, +garnish with lemon and parsley, and serve in the dish in which it +is baked. + +[Page 221] +BAKED FILLETS OF MACKEREL + +Butter an oval baking-dish and spread chopped oysters on the bottom. +Arrange upon it the fillets of four fresh mackerel, skinned and +seasoned with salt and pepper. Sprinkle with chopped onion, parsley, +and mushrooms, cover with one cupful of beef stock thickened with +browned flour, sprinkle with crumbs, dot with butter and bake for +half an hour. Sprinkle with lemon-juice and serve in the same dish. + +BAKED FILLETS OF MACKEREL + +Clean and fillet the fish. Put in a buttered baking-dish, season +with salt, pepper, and minced parsley, squeeze lemon juice over, +pour on a little melted butter, cover with buttered paper, and +bake. Drain, and serve with Maitre d'Hotel Sauce. + +BAKED FILLETS OF MACKEREL WITH CREAM + +Cook the prepared fillets in melted butter and drain. Thicken two +cupfuls of white stock with butter and flour cooked together, add +a wineglassful of white wine, take from the fire, and add the yolks +of two eggs well beaten. Cover the fillets with the sauce, +[Page 222] +sprinkle with crumbs and grated cheese, dot with butter, and bake +brown. Sprinkle with lemon-juice and serve in the same dish. + +MACKEREL BAKED IN CREAM + +Skin and bone a large fish. Cut it into four pieces, season it +and fry in butter. Drain it and keep warm. Mix a cupful of white +stock with two tablespoonfuls of Sherry and the yolk of an egg. +Cook until it thickens, and pour over the fish, seasoning with +minced parsley and onion. Sprinkle with crumbs and bake until brown. + +BAKED FRESH MACKEREL WITH FINE HERBS + +Split and clean the fish, remove the head and tail, put into a +buttered dripping-pan, sprinkle with salt and pepper, dot with butter, +and pour over two-thirds of a cupful of milk. Bake for twenty-five +minutes in a hot oven. + +BAKED SPANISH MACKEREL WITH FINE HERBS + +Butter a baking-dish, sprinkle with chopped shallots, parsley and +mushrooms, lay a cleaned mackerel upon it, sprinkle with more chopped +shallots, parsley and mushrooms, season with +[Page 223] +salt, pepper, grated nutmeg, and dots of butter. Add two wineglassfuls +of white wine and a cupful of white stock. Cover with a buttered +paper and boil, basting frequently. Thicken the sauce with a +tablespoonful of flour cooked in butter, pour over the fish, sprinkle +with crumbs, dot with butter, and bake brown. Squeeze lemon-juice +over the top and serve in the same dish. + +BAKED MACKEREL WITH OYSTER STUFFING + +Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs, +the chopped yolks of two hard-boiled eggs, a tablespoonful of butter, +and onion-juice, minced parsley, salt, and pepper to season. Bind +with the yolk of a raw egg and fill a cleaned fresh mackerel with +the stuffing. Put the fish on a buttered baking-dish, dredge with +flour and pour around it a cupful each of boiling water and stock. +Bake until done, basting often with melted butter and the drippings. +When done slide on to a hot platter and add to the remaining liquid +sufficient warm water to make the required quantity of sauce. Thicken +with browned flour, seasoned with tomato catsup and Worcestershire, +pour over the fish, and serve. + +[Page 224] +BAKED SALT MACKEREL + +Soak over night in cold water. In the morning drain, cover with +boiling water, and let stand for five minutes. Drain and put into +a baking-pan. Rub with butter, season with pepper, and pour over +half a cupful of cream or milk. Bake until brown. + +BAKED SALT MACKEREL WITH CREAM SAUCE + +Soak a salt mackerel over night. In the morning drain, rinse, and +put into a baking-pan with a pint of milk. Bake for twenty minutes, +take up the fish, and thicken the milk with a tablespoonful each +of butter and flour cooked together. Season with salt and pepper, +pour over the fish, and serve. + +FRIED MACKEREL + +Fry three slices of salt pork, and add to the fat a teaspoonful +of Worcestershire Sauce. Fry in this fresh mackerel, dredged with +flour. Season with melted butter. The mackerel may be dipped in +beaten egg before it is dipped in flour. + +FRIED SALT MACKEREL + +Soak all day in cold water, changing the +[Page 225] +water every two hours. In the morning drain, wipe dry, roll in flour +and fry in melted butter. Serve with melted butter and parsley. + +MACKEREL A LA HAVRAISE + +Clean the fish, take out the backbone and put into a baking-pan. To +each mackerel add four tablespoonfuls of butter, two tablespoonfuls +of chopped shallots, and salt, pepper, and grated nutmeg to season. +Add two cupfuls of white wine, cover and cook slowly for thirty +minutes. Take up the fish, thicken the sauce with a tablespoonful +each of butter and flour cooked together, and boil, for five minutes. +Take from the fire, add the yolks of three eggs beaten with a cupful +of cream, season with lemon-juice and minced parsley, pour over +the fish, and serve. + +SPANISH MACKEREL A LA CASTILLANE + +Open a Spanish mackerel, take out most of the backbone, season +with salt and pepper, and stuff with seasoned crumbs. Put into a +buttered baking-dish with two sliced onions, a bunch of parsley, +half a cupful of Sherry, and two cupfuls of white stock. Cover with +a buttered paper and cook for half an hour in the oven, basting +as needed. Take up the fish, strain the sauce and thicken with +butter and flour cooked together. Season with lemon-juice and +[Page 226] +anchovy paste, add a tablespoonful of butter, pour over the fish, +and serve. + +SPANISH MACKEREL A L'ESPAGNOLE + +Put a cleaned Spanish mackerel in a buttered pan with one cupful +each of wine and white stock. Season with salt, pepper, and grated +nutmeg, add a bunch of parsley, and a clove of garlic, cover with +buttered paper, and simmer for forty minutes. Take up the fish, +thicken the sauce with browned flour, season with lemon-juice and +melted butter, pour over the fish, and serve. + +SPANISH MACKEREL A LA NASSAU + +Clean and gash a large mackerel. Put in a buttered dish with salt, +pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of +white wine and half a cupful of water. Add two sliced and parboiled +onions, a tablespoonful of minced parsley, and half a cupful of +mushrooms. Add two tablespoonfuls of butter, cover with buttered +paper, and bake for half an hour, basting as needed. Take out the +fish and add enough stock to make the required quantity of sauce. +Thicken with a tablespoonful each of butter and flour cooked together, +pour over the fish, cover with crumbs, +[Page 227] +dot with butter, and bake brown. Squeeze lemon-juice over and serve. + +SPANISH MACKEREL A LA VENITIENNE + +Put the cleaned mackerel into a baking-pan with salt, pepper, grated +onion, grated nutmeg, minced parsley, a tablespoonful of butter +and half a cupful each of white wine and white stock. Cover with +a buttered paper and cook for forty minutes, basting as needed. +Take out the fish and add two cupfuls of white stock to the sauce. +Bring to the boil, take from the fire, thicken with the yolks of +four eggs and add two tablespoonfuls of butter, two tablespoonfuls +of minced parsley, and the juice of a lemon. Pour over the fish +and serve. + +MACKEREL A LA TYROL + +Wash and dry two fresh fish, and put into a saucepan with salt, +pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls +of cider. Cover and cook for half an hour, then add one cupful +of white stock thickened with flour and butter, the yolk of an +egg, and a tablespoonful of tarragon vinegar. Strain the sauce +over the fish, cover with crumbs, dot with butter, and brown in +the oven. Serve in the same dish. + +[Page 228] +FILLETS OF MACKEREL A LA HORLY + +Clean and fillet the fish, remove the skin and bones and soak for +an hour in oil and lemon-juice, seasoned with chopped onion, parsley, +salt, pepper, and sweet herbs. Drain, dredge with flour, dip in +beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato +Sauce. + +FILLETS OF MACKEREL A L'INDIENNE + +Fillet two large fresh mackerel, cut in two and remove the skin. +Simmer for fifteen minutes with two tablespoonfuls each of melted +butter and curry powder mixed with two wineglassfuls of white wine. +Season with salt and pepper. Prepare a Cream Sauce and add to it +two tablespoonfuls of butter and the juice of a lemon. Pour over +the fish and serve with a border of plain boiled rice. + +MACKEREL A LA BRETONNE + +Wash and split a large mackerel, wipe dry, dredge with flour, and +fry brown in butter. Sprinkle with salt, pepper, and lemon-juice. + +SALT MACKEREL A LA BRETONNE + +Soak the fish for twelve hours and prepare according to directions +given above. Serve with melted butter. + +[Page 229] +SCOTCH MACKEREL PIE + +Make a forcemeat of the roe and some parsley, onion, butter, bread +crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the +fish into strips, spread with the filling, and roll. Arrange in a +deep dish, pour in half a cupful of stock, and cover with a layer +of mashed potatoes. Bake for three quarters of an hour and serve. + +TOASTED SALT MACKEREL + +Soak over night in cold water, and hang up for a day or two until +perfectly dry. Put in a dry tin and set into the oven for ten minutes. + +MACKEREL EN PAPILLOTES + +Oil a sheet of paper a little larger than the fish. Lay a slice of +cooked ham on each piece of paper, and spread with chopped onion, +carrot, parsley, and green pepper fried together in butter. Lay +a mackerel on the ham, spread with the fried vegetables, cover +with another slice of ham, and fold the paper over, twisting the +ends. Bake for fifteen minutes in a moderate oven. Serve in the +paper. + +POTTED MACKEREL + +Pound together an ounce of black pepper +[Page 230] +and six blades of mace. Mix with two ounces of salt and half an +ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel, +and fry in oil. Drain, and put the fish in a stone jar. Fill with +vinegar, and put two tablespoonfuls of oil on top. Cover closely +and let stand for two days before using. + +FILLETS OF MACKEREL WITH RAVIGOTE SAUCE + +Cook the fillets of four fish in a buttered dish with salt, pepper, +grated nutmeg, and half a cupful of white wine. For the sauce chop +fine four shallots and put into a saucepan with two tablespoonfuls +of butter and four tablespoonfuls of tarragon vinegar. Reduce half by +boiling and add a pint of white stock thickened with a tablespoonful +each of butter and flour cooked together. Add two tablespoonfuls +of butter, pour over the fish, and serve. + +MACKEREL WITH WHITE WINE SAUCE + +Cook three fresh mackerel in a cupful of white wine, with butter, +salt, pepper, grated nutmeg, minced onion, and parsley to season. +[Page 231] +Take out the fish, and add two cupfuls of white stock to the gravy. +Thicken with two tablespoonfuls each of butter and flour cooked +together, take from the fire, and add the yolks of three eggs well +beaten. Pour the sauce over the fish, sprinkle with crumbs, dot +with butter, and bake brown. Sprinkle with lemon-juice and serve +in a baking-dish. + +SPANISH MACKEREL SALAD + +Drain the oil from a can of pickled Spanish mackerel, and cut the +fish in slices. Boil a bunch of red beets for half an hour in water +to cover, then drain and bake for half an hour in a hot oven. Peel, +slice thin, and cool thoroughly. Mix with the mackerel, add a small +bunch of radishes sliced thin, and half a dozen sliced pickles. +Surround with lettuce leaves and pour over a French dressing. + +STUFFED MACKEREL WITH ANCHOVY SAUCE + +Stuff the prepared fish with seasoned crumbs mixed with chopped +shallots, parsley, and mushrooms. Sew up and bake, basting with +oil. Serve with Cream Sauce, seasoned with anchovy essence. + +[Page 232] +GERMAN PICKLED MACKEREL + +Skin, bone, and cut into pieces four pounds of fresh mackerel, +and put it in layers into a stone jar, sprinkling each layer with +pepper, salt, bay-leaves, and sweet herbs. Cover with vinegar, +seal firmly, and bake for six hours in a moderate oven. + + + + +[Page 233] +FIVE WAYS TO COOK MULLET + +BROILED MULLET + +Soak the cleaned fish for an hour in salted and acidulated water. +Drain, wipe dry, split, rub with seasoned butter, and broil. + +BROILED MULLETS WITH MELTED BUTTER + +Rub prepared mullets with seasoned flour and broil, basting with +olive-oil as required. Serve with melted butter and minced parsley. + +MULLET A LA MAITRE D'HOTEL + +Clean four mullets and soak in olive-oil to cover for thirty minutes, +with a bunch of parsley, a sliced onion, and salt and pepper to +season. Drain, broil, and serve with Maitre d'Hotel Sauce. + +BAKED MULLET + +Clean the fish and soak for an hour in salted and acidulated water. +Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter +[Page 234] +and put into a baking-pan, adding enough hot water to keep from +burning. Baste as required and serve with any preferred sauce. + +FRIED MULLET + +Cut the cleaned fish in convenient pieces for serving and saute +in pork fat, or dip in egg and seasoned crumbs and fry in deep +fat. + + + + +[Page 235] +FIFTEEN WAYS TO COOK PERCH + +FRIED PERCH--I + +Clean the fish, dip in flour, then in beaten egg, then in crumbs, +and fry in plenty of fat. Drain and garnish with lemon and parsley. + +FRIED PERCH--II + +Dip the cleaned perch in flour and fry brown in salt pork fat. + +FRIED PERCH--III + +Prepare and clean the fish, season with salt and pepper, dip in +egg and corn-meal, and fry in deep fat. + +BROILED PERCH + +Rub the prepared fish with butter, season with salt and pepper, +and broil. Garnish with fried parsley and lemon. + +BOILED PERCH + +Boil the cleaned fish with parsley, a tablespoonful +[Page 236] +of butter, and salt and pepper to season. Drain, strain the liquid, +thicken with butter and flour, season to taste, pour over the fish, +and serve. + +BOILED PERCH WITH OYSTER SAUCE + +Prepare and clean the fish and simmer until done in salted and +acidulated water. Drain and serve with Oyster Sauce. + +PERCH A L'ALLEMANDE + +Put two large cleaned perch into a saucepan with two chopped carrots, +a sprig of parsley, a celery root, a sliced onion and a pinch of +salt. Cover with white wine and simmer for twenty minutes. Drain +and keep warm. Take out the onion, parsley and celery root, add +half a cupful of chopped mushrooms, and cook for five minutes. Cook +with a tablespoonful each of butter and flour thickened together, +take from the fire, add a tablespoonful of butter and the juice of +two lemons. Pour over the fish and serve. + +STEWED PERCH A LA BATELIERE + +Put four pounds of cleaned perch into a saucepan with salt and +pepper to season, two sliced onions, a bunch of parsley, and Claret +[Page 237] +and water in equal parts to cover. Simmer for half an hour, drain, +remove the parsley and thicken the sauce with two tablespoonfuls +each of butter and flour cooked together. Add a tablespoonful of +anchovy essence, the juice of half a lemon, and two tablespoonfuls +of butter. Pour over the fish and serve. + +PERCH A LA FRANCAISE + +Boil the perch in white wine, and when cooked, skin and arrange +on a serving-dish. Pour over a Cream Sauce to which has been added +chopped cooked carrots and mushrooms and a tablespoonful of minced +parsley. Add also to the sauce a tablespoonful of butter and grated +nutmeg and lemon-juice to season. + +PERCH A LA MAITRE D'HOTEL + +Prepare according to directions given for Mullet a la Maitre d'Hotel. + +PERCH A LA NORMANDY + +Prepare and clean the fish and put into a stewpan with a chopped +onion, a bunch of parsley, a pinch of salt, and enough white wine +to cover. Simmer for fifteen minutes, take up the fish, and strain +the liquid. Add one cupful of oyster liquor and boil the liquid +[Page 238] +until reduced half. Take from the fire, add one tablespoonful of +butter and two of flour, cooked together, stir until smooth, return +to the fire, and cook until thick, stirring constantly. Take from +the fire and add slowly the yolks of three eggs well beaten. Bring +to the boil, pour over the fish, and serve. + +PERCH A LA SICILY + +Cook three or four large perch for twenty minutes with a bunch +of parsley in salted and acidulated water. Put into a saucepan +one tablespoonful of malt vinegar, one tablespoonful of tarragon +vinegar, a teaspoonful of minced parsley, a small chopped onion, +a bay-leaf, and four pepper-corns. Boil for ten minutes, strain, +and cool. Cook together four tablespoonfuls of butter and two of +flour. When brown, add a pint of beef stock and cook until thick, +stirring constantly. Take from the fire, add the strained vinegar, +the beaten yolks of six eggs, and two tablespoonfuls of grated +horseradish. Bring to the boil, pour over the fish, and serve. + +PERCH A LA STANLEY + +Clean four large perch, put into a saucepan with a tablespoonful +of butter, a small bunch of parsley, a pint of Rhine wine, a pint +[Page 239] +of white stock, and salt and pepper to season. Simmer slowly until +done, drain, and keep warm. Thicken the sauce with two tablespoonfuls +each of butter and flour cooked together, take from the fire, add +the yolks of four eggs beaten with the juice of a lemon and three +tablespoonfuls of butter. Bring to the boil, add a dozen parboiled +oysters, pour over the fish, and serve. + +BAKED PERCH + +Prepare and clean the fish, stuff with seasoned crumbs, and sew +up. Bake with a little white wine and melted butter. + +PERCH SALAD + +Clean and boil the fish, drain, and cool. Serve very cold on lettuce +with Mayonnaise. + + + + +[Page 241] +TEN WAYS TO COOK PICKEREL + +BROILED PICKEREL A LA MAITRE D'HOTEL + +Prepare and clean the fish and cut into pieces suitable for serving. +Dip in seasoned oil, broil, and serve with Maitre d'Hotel Sauce. + +FRIED PICKEREL--I + +Prepare and clean the fish and cut into pieces suitable for serving. +Dip in beaten egg and cracker dust and fry in deep fat. + +FRIED PICKEREL--II + +Prepare and clean the fish and cut into steaks. Dip in corn-meal +and fry in hot fat. Add one cupful of cream to the fat remaining in +the pan and thicken with one tablespoonful each of butter and flour +cooked together. Season with salt and pepper, add a tablespoonful +of minced parsley, pour over the fish and serve. + +[Page 242] +FRIED PICKEREL WITH TOMATO SAUCE + +Prepare and clean the fish and cut into pieces of a suitable size +for serving. Dip in milk, roll in flour, and fry brown in plenty +of hot lard. Drain and serve with Tomato Sauce. + +FRIED PICKEREL A LA CREME + +Clean the fish and cut into pieces suitable for serving. Roll in +flour, and fry diced salt pork crisp. Strain the fat, fry the fish +in it, take up and keep warm. Add a tablespoonful of butter and +a tablespoonful of flour to the fat remaining in the pan. When +cooked, add enough cream to make the required quantity of sauce, +and a pinch of soda. Cook until thick, stirring constantly, add +the salt pork fat and pour over the fish. + +BAKED PICKEREL--I + +Lay the cleaned fish in a baking-pan, spread with butter, season +with salt and pepper, and sprinkle with flour. Bake as usual, basting +with a cupful of hot water to which has been added a tablespoonful +of butter and the juice of half a lemon. Serve with any preferred +sauce. + +[Page 243] +BAKED PICKEREL--II + +Clean the fish, remove the backbone, and soak for an hour in a +marinade of oil and lemon-juice. Cover the bottom of a baking-dish +with thin slices of salt pork, lay the fish upon the pork, rub the +fish with butter, cover and bake for forty minutes. Serve with +Hollandaise or Tartar Sauce. + +BAKED PICKEREL WITH OYSTER SAUCE + +Lay the fish in a buttered baking-pan, spread with butter, season +with salt and pepper and dredge with flour. Bake in a hot oven, +basting with a cupful of hot water to which a tablespoonful of +butter and the juice of a lemon have been added. Serve with Oyster +Sauce. + +BAKED PICKEREL WITH EGG SAUCE + +Put the prepared fish in a buttered baking-pan, and bake slowly, +basting with melted butter and hot water. Serve with Egg Sauce. + +STUFFED PICKEREL + +Prepare, clean, and split the fish. Remove the backbone and stuff +with crumbs, seasoned with salt, pepper, sweet herbs, and melted +[Page 244] +butter. Mix with a beaten egg, stuff the fish, sew up, and bake, +basting with melted butter as required. + +PICKEREL A LA BABETTE + +Butter a kettle and cover the bottom with sliced celery and onion. +Lay the prepared and cleaned fish upon it, add a bunch of parsley +and a tablespoonful of butter. Season with salt and white pepper, +add a dozen peppercorns, a sliced lemon, a dozen pounded almonds, +and cold water to cover. Simmer slowly until done. Take up the +fish, beat the yolks of three eggs with a tablespoonful of cold +water, take out the parsley, thicken the sauce, pour over the fish, +sprinkle with parsley and serve. + + + + +[Page 245] +TWENTY WAYS TO COOK PIKE. + +FRIED PIKE--I + +Prepare and clean the fish, and cut into pieces suitable for serving. +Fry brown in butter, add to the butter a teaspoonful of anchovy +essence, a bit of ginger root, a grating of nutmeg, salt and pepper +to season, and enough Claret to cover. Simmer until tender, add +the juice of an orange and a teaspoonful of butter. Serve with +sauce poured over the fish. + +FRIED PIKE--II + +Clean the fish and cut it into pieces suitable for serving. Dip +in egg and crumbs and fry in oil. + +FRIED PIKE A LA HOLLANDAISE + +Clean the fish and cut it into steaks. Soak for two hours in a +marinade of oil and lemon-juice, seasoning with pepper, salt, minced +[Page 246] +parsley, and grated nutmeg. Drain, dip in flour, fry in lard, and +serve with Hollandaise Sauce. + +BOILED PIKE WITH MELTED BUTTER + +Boil the fish with a bunch of parsley in salted and acidulated water +to cover. Serve with melted butter, seasoned with salt, pepper, +grated nutmeg, and lemon-juice. + +BOILED PIKE WITH CAPER SAUCE + +Prepare and clean a fish, put into a fish-kettle, and simmer for +forty minutes in court-bouillon to cover. Serve with Caper Sauce. + +BOILED PIKE WITH HORSERADISH SAUCE + +Boil a large fish in salted and acidulated water with a bunch of +parsley. Cook together two tablespoonfuls each of butter and flour, +add three cupfuls of cream, and cook until thick, stirring constantly. +Season with salt and pepper, add two tablespoonfuls of butter and +three tablespoonfuls of freshly grated horseradish. Pour over the +fish, and serve. + +BOILED PIKE WITH EGG SAUCE + +Put the cleaned fish into a fish-kettle and +[Page 247] +cover with cold water. Add half a cupful of vinegar, a teaspoonful +each of cloves and pepper-corns, a bay-leaf, half a lemon sliced, +and a tablespoonful of salt. Boil until the fins pull off easily, +take up and skin the fish carefully. Pour over an Egg Sauce made +with a portion of the liquid in which the fish was cooked. + +BOILED PIKE A LA DUBOIS + +Prepare and clean the fish and cook it in equal parts of white +wine and water, adding minced carrots and celery, sweet herbs and +parsley, half a dozen pepper-corns, and salt to season. Cook together +one tablespoonful each of butter and flour, add two cupfuls of the +liquid and cook until thick, stirring constantly. Add a teaspoonful +of Worcestershire Sauce and two tablespoonfuls of butter. Pour over +the fish and serve. + +BAKED PIKE--I + +Clean a four-pound pike and put into a buttered baking-pan with +enough hot water to keep from burning. Score the upper side deeply, +cover with chopped salt pork, sprinkle with salt and pepper and +dredge with flour. Bake for half an hour, basting as required. +Serve with any preferred sauce. + +[Page 248] +BAKED PIKE--II + +Put the cleaned fish into a buttered baking-dish with two onions +sliced, two bay-leaves, pepper and salt to season, and one cupful +of sour cream. Rub the fish with butter, sprinkle thickly with +bread crumbs and grated Parmesan cheese, and bake until brown. +Pour the liquid remaining in the pan around the fish and serve. + +BAKED PIKE A LA FRANCAISE + +Marinate the prepared fish for two hours in oil and lemon-juice, +seasoning with salt, pepper, chopped onion, and minced parsley. +Put into the oven in the marinade, adding one cupful of stock and a +wineglassful of white wine. Bake slowly, basting as required. Take +up the fish, strain the sauce, thicken with a tablespoonful each +of butter and flour cooked together, season with anchovy essence, +add two tablespoonfuls of butter and two tablespoonfuls of capers. +Pour over the fish and serve. + +STUFFED AND BAKED PIKE + +Clean and draw the fish, stuff with seasoned crumbs, sew up and +put into a buttered baking-dish in the form of a circle. Score the +[Page 249] +fish deeply, sprinkle with pepper and salt, minced parsley, chopped +onion, and chopped mushrooms. Add a cupful of Sherry and a cupful +of beef stock, cover, and bake, basting frequently with the liquid. +Take up the fish carefully, and add to the liquid enough stock to +make the required quantity of sauce. Thicken with two tablespoonfuls +of flour cooked brown in butter, add two tablespoonfuls of butter, +lemon-juice, red pepper, and anchovy essence to season. Pour over +the fish, and serve. + +PIKE BAKED IN SOUR CREAM. + +Clean a four-pound pike, cut into steaks, and free from skin and +bone. Put into a buttered baking-dish with two small onions chopped +and two bay-leaves. Season with salt and cayenne, add one cupful +of sour cream and bake. Put on a serving-dish, cover with crumbs +and dots of butter and brown in the oven. Add enough stock to the +liquid to make the required quantity of sauce, thicken with butter +and flour, season, add a dash of lemon-juice, pour around the fish, +sprinkle with minced parsley and serve. + +PIKE SALAD + +Flake cold cooked pike with a silver fork, +[Page 250] +mix with Mayonnaise and chopped capers, and serve very cold on lettuce +leaves. + +ROASTED PIKE + +Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread +with butter, sprinkle with chopped onion, minced parsley, minced +pickle, and pounded anchovies. Sprinkle with salt and pepper, put +in a buttered baking-dish, and bake slowly for an hour, basting +with melted butter as required. Add half a cupful of white wine +and one cupful of white stock to the drippings. Thicken with a +tablespoonful each of butter and flour cooked together, take from +the fire, add two tablespoonfuls of butter and the yolks of three +eggs beaten with the juice of a lemon. Bring to the boil, pour +over the fish and serve. + +PIKE A L'ALLEMANDE + +Prepare according to directions given for Carp a l'Allemande. + +CRIMPED PIKE A LA HOLLANDAISE + +Prepare and clean the fish and cut into steaks. Soak in ice-water +for two hours. Boil until tender in salted and acidulated water +to cover and serve with Hollandaise Sauce. + +[Page 251] +PIKE A LA FRANCAISE + +Cut a cleaned and prepared pike into thick steaks, and marinate +for two hours in oil and lemon-juice, seasoned with salt, pepper, +minced onion and parsley, and a pinch of sweet herbs. Drain, dip +in crumbs, and broil. Serve with any preferred sauce. + +PIKE A LA NORMANDY + +Clean and draw a large fish and tie in a circle. Put into a fish-kettle +with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley, +and salt and pepper to season. Add two cupfuls each of white wine +and white stock and enough water to cover. Add a tablespoonful +of butter, cover and simmer for forty minutes. Take up the fish, +strain the sauce and thicken with two tablespoonfuls each of butter +and flour cooked together. Take from the fire, add the yolks of +four eggs beaten with the juice of a lemon, and two tablespoonfuls +of butter. Strain over the fish and serve. + +PICKLED PIKE + +Draw and clean a pike, put into a fish-kettle, cover with Claret, +add three bay-leaves, and simmer until tender. Let cool in the +liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce. + + + + +[Page 253] +TEN WAYS TO COOK POMPANO + +BROILED POMPANO--I + +Clean and split the fish, sprinkle with salt and pepper, rub with +butter, and broil. Squeeze lemon-juice over it and serve. + +BROILED POMPANO--II + +Split the fish, remove the backbone, season with salt and pepper, +and put on a tin sheet. Rub with butter and broil under the gas +flame. + +BROILED POMPANO--III + +Clean and split the fish, rub with oil, sprinkle with salt and pepper, +roll in crumbs, and broil. + +BROILED POMPANO A LA MAITRE D'HOTEL + +Clean and split the fish, rub with salt, pepper, and olive-oil, +and broil. Serve with Maitre d'Hotel Sauce. + +[Page 254] +FRIED POMPANO--I + +Cut the cleaned fish into slices, dredge with flour, and fry brown +in butter. Serve with any preferred sauce. + +FRIED POMPANO--II + +Cut the cleaned fish into strips, season with salt, pepper, and +nutmeg, dip in egg and crumbs and fry in fat to cover. + +FILLETS OF POMPANO + +Cut a prepared and cleaned pompano into strips. Marinate for an +hour in oil and vinegar, seasoned with salt and pepper. Drain, +dip in crumbs, then in egg, then in crumbs, and put in a buttered +paper and bake until done. Serve with Tomato Sauce. + +FILLETS OF POMPANO A LA DUCHESSE + +Cut a cleaned pompano into strips, sprinkle with salt, pepper, and +onion-juice, and put into a small baking-pan. Steam until done, +take up carefully and spread each one with seasoned mashed potato +mixed with well-beaten egg. Bake in the oven until puffed and brown +and serve immediately. + +[Page 255] +FILLETS OF POMPANO AU GRATIN + +Split the fish in two lengthwise, and remove the bone and skin. +Cut into strips, season with salt, pepper, and butter, roll up, +and tie or fasten with toothpicks or skewers. Simmer slowly until +done in equal parts of white wine and water, adding a little Maitre +d'Hotel Sauce. + +POMPANO A LA CARDINAL + +Butter a baking-dish and lay upon it a large cleaned and split +pompano. Open a can of sweet Spanish peppers, drain, and cover +the fish with them. Sprinkle with chopped onion, minced parsley, +chopped mushrooms, crumbs, and dots of butter. Add one cupful of +stock, and a wineglassful of Port wine. Bake for twenty minutes, +basting as required, take up carefully, and serve with fried sweet +potatoes. + + + + +[Page 257] +THIRTEEN WAYS TO COOK RED SNAPPER + +FRIED RED SNAPPER + +Clean the fish, skin, and remove the backbone. Slice lengthwise in +long thin strips, roll up and fasten with a toothpick or skewer. +Dip in egg, then in cracker dust, and fry in deep fat. Serve with +Tartar Sauce. + +BOILED RED SNAPPER--I + +Clean and draw the fish and boil slowly in salted and acidulated +water to cover. Drain and serve with any preferred sauce. + +BOILED RED SNAPPER--II + +Clean a red snapper, sew it up in mosquito netting, and boil it +in salted and acidulated water. Drain carefully, unwrap, and serve +with Tomato Sauce. + +BAKED RED SNAPPER--I + +Prepare and clean the fish, stuff with +[Page 258] +seasoned crumbs and chopped oysters. Put on a buttered tin sheet +and lay into a baking-pan. Sprinkle with salt, pepper, and flour +and bake for an hour, basting with melted butter and hot water +as required. Serve with any preferred sauce. + +BAKED RED SNAPPER--II + +Clean and season the fish, rub with vinegar, and put into a baking-pan. +Dot with butter, sprinkle with parsley, and bake, basting with melted +butter and hot water as required. Serve with Tomato Sauce. + +BAKED RED SNAPPER--III + +Clean the fish, leaving the head on, and stuff with seasoned crumbs, +cover with sliced tomatoes and sliced lemon, and bake, basting +occasionally with melted butter and hot water. + +BAKED RED SNAPPER WITH TOMATO SAUCE + +Season four pounds of prepared and cleaned red snapper with salt +and pepper. Cover with thin slices of bacon, dredge with flour, and +put into a buttered baking-pan with two cupfuls of boiling water. +Bake slowly. While it is baking fry brown two slices of chopped +[Page 259] +bacon, add a chopped onion, a pepper pod, a can of tomatoes, and +salt and black pepper to taste. Cook until it thickens, pour over +the fish, and finish baking. Take up carefully. + +BAKED RED SNAPPER A LA CREOLE + +Clean, split, and bone a large red snapper, lay it together again, +sprinkle with salt and pepper, and put into a buttered baking-pan. +Fry in butter a chopped onion, half a dozen sliced mushrooms, two +fresh tomatoes, and one green pepper chopped. Add a cupful of stock, +spread over the fish and bake for twenty minutes, basting with melted +butter and hot water as required. Take up carefully, sprinkle with +minced parsley, and serve. + +STUFFED RED SNAPPER + +Make a stuffing of one cupful of chopped oysters, half a cupful +of cracker crumbs, one egg well beaten, a teaspoonful of chopped +onion, a tablespoonful of butter, a tablespoonful of minced parsley, +and salt, pepper, and paprika to season. Add cream or oyster liquor +to make soft, fill the fish, and sew up. Put a layer of salt pork, +sliced tomato, and sliced onion into a baking-pan, lay the fish +upon it, cover with chopped salt pork, sprinkle with salt, pepper, +and flour, add two cupfuls of stock and bake for an hour, basting as +[Page 260] +required. Take up the fish carefully, rub the tomatoes and liquid +through a puree sieve, thicken with butter and flour cooked together, +pour around the fish, and serve. + +STUFFED RED SNAPPER A LA CREOLE + +Cook together a can of tomatoes, six chopped onions, a cupful of +dry bread crumbs, a tablespoonful of Worcestershire Sauce, three +tablespoonfuls of butter, and salt, red and black pepper to season. +Stuff the prepared and cleaned red snapper with the mixture, sew +up, spread with the remaining dressing, dot with butter, and bake +for an hour. Take up carefully. + +STEAMED RED SNAPPER + +Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes +and chopped onion. Steam slowly for an hour or more, turning once. +Serve with Oyster or Tartar Sauce. + +RED SNAPPER A LA BABETTE + +Clean the fish and rub with salt and pepper inside and out. Boil +in salted water to which has been added a small bunch of parsley, +a celery root, two sliced onions, a chopped carrot, and a blade +of mace. When done, take up, sprinkle with crumbs, dot with butter, +[Page 261] +and brown in the oven. Strain the liquid, thicken with butter and +flour cooked together, pour around the fish, and serve. + +RED SNAPPER A LA BEAUFORT + +Put the prepared and cleaned fish into a fish-kettle with a pint +each of white wine, white stock, and water, adding salt and sweet +herbs to season, and half a cupful of mixed vegetables cut fine. +Simmer for an hour, drain, skin, and put on a serving-dish. Strain +the liquid, thicken with two tablespoonfuls each of butter and +flour cooked together, add a teaspoonful of beef extract, salt +and cayenne pepper to season, take from the fire, add the yolks of +four eggs, beaten with the juice of a lemon and two tablespoonfuls +of butter, pour over the fish, and serve. + + + + +[Page 263] +ONE HUNDRED AND THIRTY WAYS TO COOK SALMON + +BROILED SALMON--I + +Marinate slices of salmon in olive-oil with salt and pepper, minced +parsley, bay-leaves, and mixed herbs to season. Soak in the marinade +for an hour or more and broil, basting with the marinade. Serve +with Caper Sauce. + +BROILED SALMON--II + +Take a young fish weighing from four to six pounds, clean, split, +remove the backbone and broil. Sprinkle with lemon-juice and red +pepper. + +BROILED SALMON--III + +Take three pounds of the tail part of the salmon, let it stand +for six hours in a marinade of oil and lemon-juice, with minced +parsley, two bay-leaves and a sprig of thyme. Drain and broil. +Serve with Maitre d'Hotel Sauce to which a teaspoonful of chopped +chives has been added. + +[Page 264] +SALMON BROILED IN PAPER + +Season salmon steaks with pepper and salt, wrap in buttered paper, +twisting the ends, broil and serve with Anchovy or Caper Sauce. + +BROILED SALMON STEAKS--I + +Season with pepper and salt, broil carefully on a buttered gridiron, +pour over melted butter, garnish with parsley, and serve. + +BROILED SALMON STEAKS--II + +Sprinkle with pepper and salt, dredge with flour, and broil, basting +with melted butter as required. Spread with melted butter, or with +Maitre d'Hotel Sauce. + +BROILED SALMON STEAKS--III + +Marinate the steaks for an hour in oil and lemon-juice, seasoning +with salt and pepper. Broil carefully and serve with any preferred +sauce. + +BROILED SALMON A LA RAVIGOTE + +Marinate salmon steaks in seasoned oil and lemon-juice, and broil +quickly. Serve with Ravigote Sauce. + +[Page 265] +SALMON CUTLETS IN PAPILLOTES + +Butter large sheets of white paper, sprinkle with crumbs, and fold +tightly over small cutlets of salmon. Broil carefully over a slow +fire and serve in the papers. + +SALMON CUTLETS WITH CAPER SAUCE + +Marinate for two hours slices of salmon in oil with minced parsley +and onion. Dip large pieces of paper in oil and wrap carefully +around each slice, fastening firmly. Broil carefully and serve with +a Cream Sauce to which capers have been added. + +SALMON STEAKS WITH PARSLEY SAUCE + +Season salmon steaks, dip in melted butter, then in corn-meal, +and broil. Cook together two tablespoonfuls each of butter and +flour, add two cupfuls of cold water, and cook until thick, stirring +constantly. Take from the fire, season with salt and pepper, add +the juice of half a lemon and a tablespoonful of minced parsley, +and pour over the fish. + +BOILED SALMON--I + +Wash and wipe a small salmon, wrap in a cloth, tie securely and +put into the fish-kettle. Cover with cold water, add a handful of +[Page 266] +salt, and boil slowly until done. Cook together one tablespoonful +each of butter and of flour, add two cupfuls of boiling cream and +a tablespoonful of the water in which the fish is cooked. Cook until +thick, stirring constantly, season with salt and minced parsley, +pour over the fish, and serve. + +BOILED SALMON--II + +Chop together a carrot, an onion and a stalk of celery. Fry in +butter, add half a cupful of vinegar, four cloves, four pepper-corns, +a bay-leaf, a sprig of parsley, and six cupfuls of boiling water. +Boil for an hour, strain, cool, and boil the salmon in it. Serve +with any preferred sauce. + +BOILED SALMON WITH EGG SAUCE + +Tie a large chunk of salmon in mosquito netting and simmer until +done in salted and acidulated water. Drain, skin, and, if possible, +remove the bone. Serve with Drawn-Butter Sauce to which chopped +hard-boiled eggs have been added. + +BOILED SALMON WITH GREEN SAUCE + +Boil a small salmon in salted and acidulated water. Take up carefully +and reduce the liquid by rapid boiling to two cupfuls. Cook together +[Page 267] +two tablespoonfuls each of butter and flour, add the reduced liquid, +and cook until thick, stirring constantly. Take from the fire, add +two tablespoonfuls of chopped capers, one tablespoonful of chopped +parsley, the juice of a lemon, and one tablespoonful of butter. Pour +over the fish and serve. + +BOILED SALMON STEAKS--I + +Wrap each steak separately in mosquito netting. Put into boiling +water to which has been added a slice of onion, a bay-leaf, a blade +of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful +of salt. Simmer for twenty minutes, remove carefully, drain, and +serve with any preferred sauce. + +BOILED SALMON STEAKS--II + +Boil the steaks slowly in salted and acidulated water to cover +or in court-bouillon seasoned with wine. Serve with Hollandaise +Sauce. + +BOILED SALMON STEAKS--III + +Cook the steaks in water to cover and add a celery root, a small +bunch of parsley, salt and pepper to season, and a tablespoonful +of vinegar. Strain the liquid, thicken with a tablespoonful each +[Page 268] +of butter and flour cooked together, pour over the fish, and serve. + +BOILED SALMON A LA PIQUANT + +Boil slices of salmon in court-bouillon seasoned with wine. Drain, +garnish with parsley, and serve with Piquant Sauce. + +BOILED SALMON A LA WALDORF + +Boil a large piece of salmon in salted and acidulated water, seasoned +with herbs and spice. Drain and keep warm. Add two cupfuls of the +liquid in which the fish was cooked, one wineglassful of white +wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, +then add in small bits a tablespoonful of butter. Serve the sauce +separately. + +SALMON WITH OYSTER SAUCE + +Boil two pounds of fresh salmon in salted and acidulated water +to cover, with a chopped onion, two cloves, eight pepper-corns, +and a small bunch of parsley. Drain, and serve with Oyster Sauce. + +SALMON CUTLETS WITH OYSTER SAUCE + +Boil large slices of salmon in salted water +[Page 269] +until done. Fry a small onion, chopped, in oil, add four dozen +oysters, cut small, two tablespoonfuls of flour, the liquor drained +from the oysters, two teaspoonfuls of sugar, and pepper, salt, +and anchovy essence to season. When thick, take from the fire, +add the beaten yolks of four eggs, and reheat but do not boil. +Pour the sauce into a platter, and cool. Lay the slices of salmon +on the sauce, brush with egg, sprinkle with crumbs and brown in +the oven. + +SALMON A LA SUPREME + +Boil a salmon in court-bouillon with wine, drain, cool, skin, and +serve with Tartar Sauce. + +MAYONNAISE OF SALMON + +Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve +with Mayonnaise. + +SALMON PUDDING + +Flake the fish, add half the quantity of bread crumbs, a tablespoonful +of melted butter, a teaspoonful of onion juice, and pepper and +salt to season. Beat two eggs light with two tablespoonfuls of +cream, mix with the fish, put into a buttered mould and boil for +an hour and a half. Serve with a Cream Sauce seasoned with +[Page 270] +lemon-juice and anchovy paste. + +BAKED SALMON--I + +Put four salmon steaks into a buttered saucepan with two cupfuls +each of white wine and white stock. Season with salt, pepper, grated +nutmeg, minced parsley, and a pinch of allspice. Add a heaping +teaspoonful of butter and flour cooked together. Take from the +fire, add the yolks of four eggs well beaten and a little minced +parsley. Arrange a mound of seasoned mashed potatoes in a deep +platter. Take the skin from the steaks and arrange them around +it. Pour the sauce over, sprinkle with crumbs, dot with butter, +and brown in the oven. + +BAKED SALMON--II + +Wash and wipe a small fish. Rub with pepper and salt and sprinkle +with paprika and powdered mace. Bake carefully, basting with melted +butter and its own dripping. Take up the fish carefully and add +to the gravy enough stock or water to make the required quantity +of sauce. Thicken with butter and flour cooked together, season +with tomato catsup and lemon-juice. Pour around the fish and serve. + +[Page 271] +BAKED SALMON--III + +Rub a small cleaned salmon with olive-oil, sprinkle with salt and +pepper, put into a buttered baking-pan, and add one cupful of boiling +water and two tablespoonfuls of butter. Baste every ten minutes +until done. Take up the fish and keep it warm. Thicken the gravy +with a teaspoonful or more of cornstarch mixed with a little cold +water. Season with grated onion, lemon-juice, and tomato catsup. + +BAKED SALMON WITH CREAM SAUCE + +Wrap a large middle cut of salmon in buttered paper and fasten +firmly. Bake in a buttered baking-pan, basting with butter melted +in hot water. Take from the oven at the end of an hour, remove +the paper carefully, and keep warm. Bring to the boil one cupful +of cream and add one tablespoonful of corn-starch rubbed smooth +with a little cold cream. Add one tablespoonful each of butter +and minced parsley, and pepper and salt to season. Pour the sauce +over the fish or serve separately. + +SALMON BAKED IN PAPER + +Season a large piece of salmon with salt, +[Page 272] +pepper, and lemon-juice, wrap in a large piece of buttered paper +and pin firmly. Put into a buttered baking-pan, cover and bake +for an hour, basting frequently with hot water and melted butter. +Take off the paper and serve with any preferred sauce. + +BAKED SALMON STEAKS + +Put the steaks in a buttered baking-dish. Lay bits of butter upon +them, seasoning with salt, pepper, minced parsley, and grated onion. +Bake carefully, basting as required, and serve with Caper or Tomato +Sauce. + +BAKED SALMON CUTLETS + +Put salmon steaks into a buttered baking-pan with half a cupful +of hot water and half a cupful of white wine. Sprinkle with salt, +paprika, and grated nutmeg. Cover with raw oysters and crumbs fried +in butter. Bake for twenty minutes. Take up the fish carefully. +Cook together one tablespoonful each of butter and flour, add the +liquor from the pan and a teaspoonful of anchovy paste. Cook until +thick, stirring constantly, pour around the fish, and serve. + +SALMON A LA WINDSOR + +Season salmon steaks with salt and pepper, +[Page 273] +dip in egg and crumbs, put into a buttered baking-pan, and bake +quickly. Serve with any preferred sauce. + +STUFFED SALMON + +Clean, bone, and parboil a small salmon. Rub the inside with salt, +pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley, +and seasoned crumbs. Fold together, put into a buttered baking-dish, +and bake for half an hour, basting with its own dripping. + +SALMON STEAKS A LA FLAMANDE + +Sprinkle a buttered dripping-pan with chopped onion, and season +with pepper and salt. Lay salmon steaks on top, brush with the yolk +of a beaten egg, cover with a layer of chopped onion and parsley, +season with salt, red pepper, lemon-juice, and dots of butter, and +bake for half an hour. + +SALMON EN PAPILLOTES + +Use six small salmon steaks. Season with salt and pepper. Butter +sheets of white paper a little larger than the steaks and lay on +each one a thin slice of lean boiled ham. Cook together in butter +a chopped onion, a handful of chopped mushrooms, a minced bean +of garlic, and a tablespoonful of minced parsley. +[Page 274] +Spread a thin layer on the ham, lay a slice of salmon upon it, +spread with the cooked vegetables, cover with another slice of +ham, put another piece of oiled paper over, and fold carefully at +the edges. Bake in a moderate oven for fifteen or twenty minutes, +and serve in the papers. + +FILLETS OF SALMON EN PAPILLOTES + +Cut salmon steaks into fillets, dip into melted butter and lemon-juice, +fold in buttered paper, and bake for half an hour in a slow oven. +Serve in the papers and pass Hollandaise Sauce. + +SALMON CUTLETS EN PAPILLOTES + +Cut slices of salmon into cutlets. Beat together three tablespoonfuls +of olive-oil, the yolk of an egg, a teaspoonful of minced onion and +a tablespoonful of chopped parsley. Sprinkle the fish with salt +and pepper, spread the mixture over, fold each piece in buttered +paper, fastening securely, and bake for half an hour. Serve in the +papers. + +FRIED SALMON--I + +Cut slices of salmon into small pieces and put into a saucepan with +pepper, salt, minced parsley, and lemon-juice to season. Add +[Page 275] +sufficient butter and fry carefully. Serve with Ravigote or any +preferred sauce. + +FRIED SALMON--II + +Wrap slices of salmon in oiled paper, fastening firmly, and fry +in deep fat. Drain carefully and serve in the paper. + +FRIED SALMON--III + +Sprinkle salmon steaks with salt and flour, brush with the beaten +yolk of an egg and fry in hot olive-oil. Drain, garnish with fried +parsley, and serve. + +FRIED SALMON STEAKS + +Dredge the steaks with seasoned flour or dip into egg and seasoned +crumbs and fry. + +FRIED SALMON CUTLETS--I + +Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs, +fry in deep fat, and serve with Tartar or Hollandaise Sauce. + +FRIED SALMON CUTLETS--II + +Prepare very thick Cream Sauce and mix with it cold cooked salmon +cut fine. Season with red pepper, salt, and lemon-juice and let +[Page 276] +cool. Shape into cutlets, dip into beaten egg, then in crumbs, and +fry in deep fat. + +FRIED SALMON CUTLETS--III + +Rub cold boiled salmon smooth with one-third the quantity of mashed +potatoes. Season with salt, pepper, and pounded mace. Shape into +cutlets, dip in egg and crumbs and fry in deep fat. Serve with +any preferred sauce. + +SALMON CUTLETS A L'ANGLAISE + +Cut slices of salmon in the shape of cutlets, season with salt +and pepper and fry in butter. Drain and serve with Ravigote Sauce. + +SALMON A LA LYONS + +Fry slices of salmon in butter with pepper and salt to season. Serve +with a Hollandaise Sauce to which cooked oysters, cooked shrimps, +and minced parsley have been added. + +SALMON CUTLETS WITH MILANAISE SAUCE + +Cut slices of salmon into small pieces, dip into white wine and +wrap in buttered paper, fastening securely. Fry carefully in butter, +[Page 277] +remove the papers, garnish with parsley, and serve with Milanaise +Sauce. + +FILLETS OF SALMON A L'ORLY + +Cut fresh salmon into small pieces, remove the skin, and marinate +for an hour in lemon-juice seasoned with salt and pepper. Drain, +dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce. + +SALMON A L'ALLEMANDE + +Put a large middle cut of salmon into a saucepan, with a sliced +carrot, a large onion, a bunch of parsley, salt and pepper to season, +half a cupful of butter, two cupfuls of Claret, and enough stock +to cover. Cover with buttered paper and cook slowly for an hour. +Take up the fish carefully and keep warm. Strain the liquid, skim +the fat, and thicken with butter and flour cooked together until +brown. Add a tablespoonful of butter, seasoned with lemon-juice +and anchovy essence, pour over the fish, and serve. + +SALMON A L'ADMIRAL + +Fry in butter two chopped onions, two parsley roots, a bunch of +chopped parsley with a sprig of thyme, a broken bay-leaf, a +[Page 278] +clove, and three small chopped carrots. Add one cupful of white +wine, put a small cleaned salmon into a buttered baking-dish, spread +the vegetables over, cover, and cook until tender, basting with the +drippings or with hot water if needed. Take out the fish, strain the +liquid, add to it a cupful of cream and thicken with a tablespoonful +each of butter and flour cooked together. Pour it around the fish +and garnish with lemon and parsley. + +SALMON A LA BORDEAUX + +Clean a small salmon, stuff with seasoned crumbs and oysters, and +put into a fish-kettle with two tablespoonfuls of butter, two onions +sliced, a bunch of parsley, and salt, pepper, and grated nutmeg +to season. Add two cupfuls each of stock, water, and white wine. +Cover the fish with buttered paper and simmer for an hour. Drain the +fish and keep warm. Prepare a sauce according to directions given +in the recipe for Salmon a la Genoise, using the liquid strained +from the fish. + +SALMON A LA CANDACE + +Put a large cut of salmon on the drainer in a fish-kettle and cover +it with a small slice of raw ham. Add two cupfuls of Rhine wine, +a quart of stock, and a bunch of parsley. Cover with buttered paper, +[Page 279] +simmer for an hour, drain, and remove the skin. Strain the liquid, +thicken with flour cooked brown in butter, add a tablespoonful of +butter, cayenne, and lemon-juice to season. Bring to the boil, pour +over the fish, and serve. + +SALMON A LA CHAMBORD + +Put a large middle cut of salmon into a saucepan with sliced carrots +and onions, a bunch of parsley, two tablespoonfuls of butter and +two cupfuls each of white wine and white stock. Season with salt +and pepper-corns, cover, and simmer slowly for an hour. Take up +the fish carefully and keep warm. Strain the liquid and thicken +with flour cooked brown in butter. Add half a cupful of stewed +and strained tomatoes, the juice of a lemon, two tablespoonfuls +of butter, and a teaspoonful of anchovy essence. Pour over the +fish and serve. + +SALMON A L'ESPAGNOLE + +Cut fresh salmon in small pieces suitable for serving, and fry +in butter. Drain and keep warm. Add two tablespoonfuls of flour +to the butter, in which the fish is cooked, and brown. Add two +cupfuls of stock and cook until thick, stirring constantly. Take +[Page 280] +from the fire, add a tablespoonful of butter, a teaspoonful of +minced parsley, and the juice of a lemon. Pour over the fish and +serve. + +SALMON A LA GENOISE + +Boil a small fresh salmon in salted and acidulated water to cover, +drain, and skin. Arrange on a serving-dish and keep warm. Chop +fine a small slice of ham, a slice of carrot, a small stalk of +celery, an onion, a parsley root, and three or four shallots. Add +a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry +in butter, add two tablespoonfuls of flour and cook until brown. +Add two cupfuls of Claret and cook until thick, stirring constantly. +Add half a cupful of beef stock, bring to the boil, and strain +through a sieve. Reheat, add a tablespoonful of butter, and minced +parsley, lemon-juice, grated nutmeg, and anchovy essence to season. +Pour around the fish and serve. + +SALMON A L'ITALIENNE + +Flake cold salmon fine with a silver fork and mix with an equal +quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce, +add a few capers and serve very hot. + +[Page 281] +SALMON STEAKS A LA MARINIERE + +Marinate salmon steaks in seasoned oil, drain, and broil. Cover +with small boiled onions and cooked oysters. Pour over a sauce +made according to directions given in the recipe for Salmon a la +Genoise, and serve. + +SALMON A LA MARSEILLES + +Boil a small salmon in salted and acidulated water. Skin and put +on a serving-dish. Spread over it some very thick Cream Sauce, +sprinkle with crumbs, brush with beaten egg, cover with crumbs +again, sprinkle with salt, pepper, and grated nutmeg, and brown +in the oven. Serve with a sauce made of equal parts of white wine +and stock, thickened with butter and flour cooked together. + +SALMON A LA MARYLAND + +Prepare and clean a small salmon and simmer in salted water until +done. Prepare a Drawn-Butter Sauce and add to it half a cupful +of butter. When the butter is melted, take from the fire and add +quickly two eggs beaten with the juice of half a lemon. Pour the +sauce over the fish and serve. + +[Page 282] +SALMON A LA NAPLES + +Fry salmon steaks in butter, seasoning with salt, pepper, and grated +nutmeg. When half cooked, add half a cupful of white wine to the +butter, cover, and simmer slowly until done. Cover the salmon with +cooked oysters, pour the liquid remaining in the pan over the fish, +and serve. + +SALMON A LA PROVENCE + +Season four salmon steaks and cook with a tablespoonful of butter +and the juice of a lemon. Add a dozen oysters, half a dozen small +shrimps, and one cupful of white stock thickened with flour and butter +cooked together. Simmer until the oysters are cooked, take from the +fire, add the yolk of an egg beaten smooth with a tablespoonful +of Sherry, and serve with triangles of fried bread. + +SALMON A LA PROVENCALE + +Put a large cut of salmon into a saucepan and cover with salted +and acidulated water. Add a sliced onion, a carrot, a bunch of +parsley, and salt, pepper, sweet herbs, and a pinch of allspice +to season. Cover the fish with buttered paper and cook slowly for +[Page 283] +an hour. Chop together a small onion, a clove of garlic, and a few +sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour, +and cook until the flour is brown. Add two cupfuls of brown stock +and one cupful of stewed and strained tomato. Cook until thick, +stirring constantly, seasoning with red and white pepper and +lemon-juice. Remove the skin from the fish, pour the hot sauce over +it, and serve. + +FILLETS OF SALMON A LA VENITIENNE + +Put salmon steaks into a buttered baking-pan with fine match-like +strips of larding pork laid on each side. Season with salt, pepper, +and lemon-juice, add one cupful of white wine and cover with a +sheet of buttered paper, having a small hole in the centre. Bake +for forty minutes, basting often. Cook together one tablespoonful +each of butter and flour, add one cupful of stock, and cook until +thick, stirring constantly. Add a tablespoonful each of butter +and lemon-juice and a teaspoonful of minced parsley. Pour around +the fish and serve. + +SALMON A LA WALDORF + +Marinate salmon steaks for an hour in +[Page 284] +lemon-juice. Cover with stock, add pepper, salt and minced parsley +to season, and simmer slowly until done. Drain, thicken the sauce, +add a tablespoonful of butter, and serve separately. + +SALMON MOUSSE + +Rub half a pound of raw salmon to a smooth paste with water, adding +gradually a dozen chopped raw oysters, half a cupful of Tomato +Sauce and the yolks of three eggs. When smooth, fold in the stiffly +beaten whites, season with salt and pepper, and press through a +puree sieve into small buttered moulds. Put into a baking-pan, +surround with hot water, and bake for fifteen or twenty minutes +in a moderate oven. Unmould and serve with any preferred sauce. + +SALMON MOUSSE A LA MARTINOT + +Pound to a pulp with a little water, half a pound of raw salmon, +and add the well-beaten whites of two eggs. Cook together one +tablespoonful each of butter and flour, add a cupful of milk, and +cook until thick, stirring constantly. Season with salt, red and +white pepper, grated onion, and mushroom essence. Take from the +fire, and add the yolks of three eggs beaten smooth with two +[Page 285] +tablespoonfuls of cream. Cool the sauce, and when cold mix it with +the fish. Fold in carefully one cupful of whipped cream and fill a +buttered mould with the fish. Put the mould in a pan of hot water +and bake in a moderate oven for half an hour. + +For the sauce, cook together for ten minutes a tablespoonful each +of butter and flour, a teaspoonful each of chopped onion, salt, +and sugar, and half a can of tomatoes. Rub through a sieve, and +add the yolks of four eggs beaten smooth with a tablespoonful of +cream and a grating of nutmeg. Take from the fire and add two +tablespoonfuls of butter in small bits. Return to the fire, and +add a little lemon-juice or tarragon vinegar. Strain, and add a +little whipped cream. + +SALMON STEAKS WITH CLARET SAUCE + +Put four steaks into a buttered saucepan with salt, pepper, and +grated nutmeg to season, add a bunch of parsley, a teaspoonful +of mixed sweet herbs, a chopped onion, and two cupfuls of Claret. +Cover with a buttered paper, simmer until done, and drain. Strain +the sauce, thicken with flour cooked brown in butter, skim, add +two tablespoonfuls of butter and the juice of a lemon; pour over +the fish and serve. + +[Page 286] +SALMON MAYONNAISE WITH CUCUMBERS + +Steam salmon steaks until tender, remove the skin, and cool. Cover +with thinly sliced cucumbers, mask with Mayonnaise, and serve with +a border of lettuce leaves and sliced hard-boiled eggs. + +CREAMED SALMON ON TOAST + +Reheat a cupful of cold flaked salmon, either fresh or canned, in +Cream Sauce. Take from the fire, add one egg beaten smooth with +half a cupful of cream, pour over buttered toast, and serve. + +CURRIED SALMON + +Chop a Spanish onion, fry it in butter, and add a tablespoonful +of curry powder mixed with a teaspoonful of flour. Add two cupfuls +of stock and cook until thick, stirring constantly. Add cold cooked +salmon, cut into small pieces, and reheat. Serve in a border of +boiled rice. + +CHARTREUSE OF SALMON + +Wash a cupful of rice in several waters, drain and parboil for five +minutes in salted water at a galloping boil. Drain in a colander, +[Page 287] +return to the saucepan, add a pinch of salt and three cupfuls of +milk or stock. Steam until tender, then add three tablespoonfuls +of butter melted and mixed with one tablespoonful of curry powder +and two tablespoonfuls of lemon-juice. Mix thoroughly and line +a two-quart buttered mould with the rice. Fill the center with +flaked cooked salmon, seasoned with salt, pepper and lemon-juice, +cover with rice, steam for half an hour and serve with Egg Sauce. + +FRICASSEE OF SALMON + +Cut two pounds of salmon steaks into strips. Put into a saucepan +with half a cupful of water, salt and pepper to season, a clove, +a blade of mace, a tablespoonful of sugar, a chopped onion, and a +heaping teaspoonful of mustard mixed with half a cupful of vinegar. +Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful +of minced parsley, and a wineglassful of Sherry. Simmer for forty-five +minutes and serve either hot or cold. + +SALMON WITH EGGS + +Steam salmon steaks until tender, cool, and lay upon a platter +covered with lettuce leaves. Season with salt, pepper, and lemon-juice +and surround with slices of hard-boiled eggs. Mix together a +tablespoonful of melted butter, a teaspoonful of made mustard, and +[Page 288] +salt and pepper to season. Spread over the egg slices and serve. + +JELLIED SALMON--I + +Simmer salmon steaks in court-bouillon until done. Drain and arrange +on a platter. Spread with Mayonnaise, tinted green with spinach +juice to which a little dissolved gelatine has been added. Serve +cold. + +JELLIED SALMON--II + +Mix two cupfuls of cold boiled salmon with one tablespoonful of +lemon-juice, one teaspoonful of minced parsley, two drops of tabasco +sauce and one tablespoonful of granulated gelatine dissolved in +cold water. Add it to half a cupful of cooked salad dressing. Wet +in cold water one large mould or several small ones, fill with the +salmon and put on ice until thoroughly chilled. Serve with sliced +cucumbers and Tartar Sauce. + +SALMON PIE + +Butter a baking-dish and line the sides with a rich biscuit crust. +Fill the pan with fresh or canned salmon, seasoned with salt and +pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion +juice. Spread over the salmon a cupful of boiled lobster which has +[Page 289] +been seasoned with melted butter and Worcestershire Sauce. Cover +with biscuit crust, slit diagonally down the centre, and bake for +an hour in a moderate oven. + +COLD SALMON PATTIES + +Season chopped salmon highly with salt and pepper, grated nutmeg +and melted butter. Add the beaten yolk of an egg to bind. Line +patty-tins with puff paste or rich pastry, fill with the salmon +mixture, cover with the paste, and bake. + +PICKLED SALMON--I + +Boil large fresh pieces of salmon in salted and acidulated water +to cover. Bring to the boil one quart of vinegar, six blades of +mace, half a dozen white peppers, half a dozen cloves, a teaspoonful +of made mustard, two tablespoonfuls of sugar, and a cupful of water +in which the fish was boiled. Let the fish cool in the water, then +put it in an earthen jar, pour the boiling liquid over, and let +stand for a day or two before using. + +PICKLED SALMON--II + +Cut the fish into large pieces and cook until done in salted and +acidulated water. Drain, cool, and skin. Put into a preserving-kettle +[Page 290] +two quarts of vinegar, one cupful of boiling water, four blades of +mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls +of mustard seed, an onion sliced, a dozen pepper-corns, one small +red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring +to the boil, put in the fish, boil up once and cool. Let stand for +two or three days before using. + +PICKLED SALMON--III + +Boil large pieces of salmon in salted and acidulated water, drain, +and cool. Add one quart of the water in which the fish was cooked, +two quarts of vinegar, a tablespoonful of pepper-corns, grated +nutmeg and a dozen blades of mace. Boil for half an hour and cool. +Pour over the salmon, add a tablespoonful of olive-oil, cover, +and keep in a cool place for two or three days before using. + +SPICED SALMON + +Mix half a cupful of vinegar, the juice of half a lemon, two cloves, +a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and +a pinch of black pepper. Bring to the boil and pour over salmon +steaks which have been boiled, drained, and cooled. Let stand for +[Page 291] +two or three hours before serving. + +SALMON SOUFFLE + +Cook together one tablespoonful each of butter and flour, add one +cupful of milk, and cook until thick, stirring constantly. Add half +a cupful of stale bread crumbs, a teaspoonful of grated onion, +a tablespoonful of Worcestershire Sauce, a teaspoonful of minced +parsley, and the yolks of three eggs, well-beaten. Add one cupful +of flaked salmon, mix thoroughly, and fold in the salmon, and bake +in a pan of hot water in a moderate oven for forty-five minutes. +Serve with any preferred sauce. + +SALMON ON TOAST + +Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter +Sauce, seasoning with salt and red pepper. Take from the fire and +add one egg beaten light with three tablespoonfuls of cream. Pour +over slices of fried bread, sprinkle with minced parsley, and serve. + +SALMON TIMBALES + +Flake a pound of cooked salmon and rub to a paste. Season with salt, +pepper, and grated onion, add a tablespoonful of chopped almonds and +[Page 292] +the unbeaten whites of three eggs. Mix thoroughly and stir in one +cupful of cream whipped solid. Put into small buttered moulds, set +into boiling water, and bake for twenty minutes. Turn out and serve +with Hollandaise Sauce. + +SALMON TURBOT--I + +Cook together two tablespoonfuls of butter and three of flour. +Add two cupfuls of milk and cook until thick, stirring constantly. +Take from the fire, add two eggs, well beaten, a teaspoonful of +minced parsley and the juice of half a lemon. Put into a baking-pan +alternate layers of the sauce and cold flaked salmon, cover with +crumbs, dot with butter, and brown in the oven. + +SALMON TURBOT--II + +Cook together one tablespoonful each of butter and flour, add two +cupfuls of milk and cook until thick, stirring constantly. Take from +the fire, add two tablespoonfuls of butter, and salt and pepper to +season. Put a layer of flaked salmon into a buttered baking-dish, +spread with the sauce, and repeat until the dish is full, having +crumbs and butter on top. Bake for half an hour. + +[Page 293] +SALMON BOX + +Line a square tin mould with hot boiled rice, fill the centre with +cold boiled salmon flaked and seasoned with salt, pepper, and grated +nutmeg. Cover with rice, steam for an hour, turn out on a platter, +and serve with Egg Sauce. + +SALMON WITH CUCUMBER SAUCE + +Put a large cut of salmon into a buttered saucepan with salt, pepper, +a bunch of parsley, a chopped onion, and sweet herbs. Add half a +cupful of white wine and enough stock to cover. Simmer until the +fish is done and drain carefully. Strain the liquid and thicken +with flour cooked in butter. Peel and slice three small cucumbers, +parboil in salted water, drain, and fry in butter with a little +sugar. Add to the sauce with a tablespoonful of butter and the +juice of a lemon. Pour over the fish and serve. + +SALMON CROQUETTES--I + +Cook together one tablespoonful of butter and two tablespoonfuls +of flour, add one cupful of cream, and cook until thick, stirring +constantly. Take from the fire, add one egg well beaten, and one +pound of cold cooked salmon flaked. Let cool, shape into croquettes, +[Page 294] +dip into egg and crumbs, and fry in deep fat. Serve with any +preferred sauce. + +SALMON CROQUETTES--II + +Cook together one tablespoonful of butter and three tablespoonfuls +of flour. Add one cupful of cream, and cook until thick, stirring +constantly. Season with salt, red pepper, and minced parsley, take +from the fire, add the juice of a lemon and a can of flaked salmon. +Mix thoroughly and cool. Shape into croquettes, dip in egg and +crumbs, and fry in deep fat. + +SALMON CROQUETTES--III + +Cook together one tablespoonful of flour and two of butter, add a +cupful of cream or milk, and cook until thick, stirring constantly. +Take from the fire, add an egg well beaten, half a cupful of crumbs, +a small can of flaked salmon, and salt, red pepper, and powdered +mace to season. Mix thoroughly, cool, shape into croquettes, dip +into egg and crumbs, and fry in deep fat. + +SALMON CROQUETTES--IV + +Cook together two tablespoonfuls each of +[Page 295] +butter and flour and add one cupful of cream in which the yolks +of two eggs have been beaten. Cook until very thick, stirring +constantly. Take from the fire, add a pound can of salmon, flaked, +salt and pepper to season, and a teaspoonful of minced parsley. Stir +in the beaten whites of the eggs and cool. Shape into croquettes, +dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce. + +SALMON CROQUETTES--V + +Cook together two tablespoonfuls of butter and one of flour. Add +one cupful of milk and cook until thick, stirring constantly. Add +a small can of flaked salmon, pepper and salt to season, and three +eggs well beaten. Reheat, but do not boil. When it thickens, take +from the fire, and cool. When cold, shape into croquettes, dip +in egg and crumbs, and fry in deep fat. + +SALMON CROQUETTES--VI + +Cook together one tablespoonful of butter and two of flour. Add +one cupful of milk and cook until very thick, stirring constantly. +Season with salt, pepper, and celery salt. Add two cupfuls of canned +salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly +and spread on a platter to cool. Shape into croquettes, dip in crumbs, +[Page 296] +then in beaten egg, then in crumbs, and fry in deep fat. Serve with +green peas. + +SWEDISH SALMON CROQUETTES + +Cook one cupful of white stock with a tablespoonful of butter, +the yolks of two eggs, and parsley, pepper and salt, and grated +onion to season. Add a can of flaked salmon and cook until thick, +stirring constantly. Cool, shape into croquettes, dip in egg and +crumbs, and fry in deep fat. Serve with Tartar Sauce. + +SALMON CUTLETS + +Cook together one tablespoonful of butter and three of flour. Add +one cupful of cream and cook until thick, stirring constantly. Add +a can of salmon, chopped, the juice of half a lemon, a tablespoonful +of minced parsley, and salt and red pepper to season. Mix thoroughly, +and cool. Shape into cutlets, dip in egg and crumbs and fry in +deep fat. + +SALMON CHOPS + +Prepare according to directions given for Salmon Croquettes, shape +into chops, dip into egg and crumbs, fry in deep fat, and serve +with Tartar Sauce. + +[Page 297] +BAKED SALMON LOAF--I + +Put a cupful of milk into a double-boiler and add enough bread +crumbs to make a smooth paste. Cook until thick, stirring constantly. +Add a can of salmon, chopped, half a cupful of cream, salt and +red pepper to season and three eggs beaten separately, folding +in the stiffly beaten whites last. Mix thoroughly, pour into a +buttered mould, set into a pan of hot water, and bake until firm +in a moderate oven. + +SALMON LOAF--II + +Mash a can of salmon, add the juice of a lemon, and half a cupful +of fresh bread-crumbs, three tablespoonfuls of minced parsley, four +tablespoonfuls of melted butter and four eggs beaten separately, +folding in the stiffly beaten whites last. Put into a buttered +mould and steam for an hour. Add to the oil drained from the salmon +one cupful of boiling milk, one tablespoonful of cornstarch rubbed +smooth in a little cold milk, and a tablespoonful of butter. Cook +until thick, stirring constantly, take from the fire, add one egg +well beaten, a teaspoonful of tomato catsup and mace and pepper to +season. Turn the mould out on a platter and pour the sauce around +it. + +[Page 298] +SALMON LOAF--III + +Flake a can of salmon and mix it with the pounded yolks of two +hard-boiled eggs, a tablespoonful of capers, and pepper, salt, +mace, and parsley to season. Dissolve a teaspoonful of anchovy paste +in a cupful of boiling water, add a tablespoonful of lemon-juice +and a tablespoonful of soaked gelatine. Heat until the gelatine is +dissolved and mix with the fish. Butter a mould and arrange upon +it the rings of the hard-boiled eggs. Put the fish into it and +put on ice until perfectly cold and firm. Turn out on a platter +and serve with Mayonnaise. + +SALMON LOAF--IV + +Drain the oil from a can of salmon, remove skin, fat, and bone, +and flake the fish with a silver fork. Add the yolks of four eggs, +well beaten, half a cupful of bread crumbs, four tablespoonfuls +of melted butter, and pepper, salt, and minced parsley to season. +Fold in the stiffly beaten whites of the eggs, put into a buttered +pan, and bake for half an hour. Add to the drained oil one cupful +of milk. Thicken it with a tablespoonful each of butter and flour +cooked together, take from the fire, and add one egg well beaten. + +[Page 299] +FRICASSEED SALMON + +Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, +adding half a cupful of cream, and salt, red and white pepper to +season. Take from the fire, add one egg, well beaten, pour over +buttered toast, and sprinkle with parsley. + +CURRIED SALMON--I + +Chop a small onion fine, and fry brown in butter. Add to it the +liquor drained from a can of salmon, and a tablespoonful of flour. +When the flour is smooth, add half a cupful of water, a teaspoonful +each of curry powder and lemon-juice, and salt and pepper to taste. +Add a can of salmon flaked, reheat, and serve. + +CURRIED SALMON--II + +Fry a chopped onion in olive-oil, and when the onion is brown add +a tablespoonful of flour mixed with a teaspoonful of curry powder. +Add one cupful of boiling water and cook until thick, stirring +constantly. Reheat flaked canned salmon in the sauce and serve with +a garnish of sliced lemon. + +CURRIED SALMON--III + +Fry a chopped onion brown in olive-oil. +[Page 300] +add two teaspoonfuls of curry powder and a tablespoonful of flour. +When the flour is cooked, add two cupfuls of hot water and cook +until thick, stirring constantly. Add a tablespoonful of tomato +catsup or Chutney Sauce and salt and pepper to season. Add a can +of salmon flaked. Reheat and serve. + +CREAMED SALMON + +Bring to the boil one cupful of cream and half a cupful of milk. +Add a teaspoonful of butter and two teaspoonfuls of corn-starch +rubbed smooth with a little cold milk. Cook until thick, stirring +constantly, and add one can of flaked salmon. Fill ramekins with +the mixture, sprinkle with crumbs, dot with butter, and brown in +the oven. + +CREAMED SALMON ON TOAST + +Prepare the fish according to directions given for Baked Creamed +Salmon. Pour over slices of buttered toast, sprinkle with minced +parsley, and serve. + +BAKED CREAMED SALMON + +Cook together two tablespoonfuls of butter and two of flour, add two +cupfuls of milk or cream, and cook until thick, stirring constantly. +Add salt, pepper and minced parsley to season, and a can of flaked +[Page 301] +salmon. Reheat and arrange in a baking-dish with alternate layers of +crumbs and butter, having crumbs and butter on top. Bake in the oven +until brown. + +SALMON PATTIES + +Prepare Creamed Salmon according to directions given in the recipe +for Baked Creamed Salmon. Fill patty-shells and serve. + +ESCALLOPED SALMON--I + +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon. Put into a buttered baking-dish, cover with crumbs, +dot with butter, and brown in the oven. + +ESCALLOPED SALMON--II + +Cook together two tablespoonfuls of butter and one of flour. Add +a cupful of water, the juice of a lemon, a small onion chopped, +the yolks of three boiled eggs mashed smooth, and pepper and salt +to season. Cook until thick, stirring constantly. Add a can of +flaked salmon, reheat, and serve. + +COQUILLES OF SALMON + +Prepare Creamed Salmon according to +[Page 302] +directions given in the recipe for Baked Creamed Salmon, seasoning +with salt, pepper and lemon-juice. Put into buttered shells or +individual dishes with alternate layers of cooked mushrooms. Sprinkle +with crumbs and grated cheese, dot with butter and brown in the +oven. + +DEVILLED SALMON + +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon, adding half a cupful of Worcestershire Sauce and +the juice of a lemon. Fill individual dishes or a large baking-dish, +sprinkle with crumbs, dot with butter, and brown in the oven. + +BANKED SALMON + +Reheat a can of salmon in a Cream Sauce. Arrange on a platter and +put around it a border of mashed potatoes. Sprinkle with crumbs, +dot with butter, and brown in the oven. + +PRESSED SALMON + +Mix together two beaten eggs, a tablespoonful of butter, two cupfuls +of bread crumbs, a can of salmon, flaked, and salt and pepper to +[Page 303] +season, turn into a buttered mould, steam for half an hour, and +serve cold with Mayonnaise or Tartar Sauce. + +MOULDED SALMON + +Free a pint can of salmon from fat, skin, and bone and flake the +fish with a silver fork. Add salt and pepper to season, half a +cupful of cracker crumbs, two tablespoonfuls of butter melted, and +three eggs beaten separately, mix thoroughly, put into a buttered +mould and steam for an hour. Serve with Drawn-Butter Sauce to which +chopped olives and capers have been added. + +SALMON IN GREEN PEPPERS + +Prepare Creamed Salmon according to directions given for Baked +Creamed Salmon. Cut slices from the tops of sweet green peppers, +remove the seeds and fibre, fill with the prepared salmon, sprinkle +with crumbs, dot with butter, put into a pan of hot water and bake +for twenty or thirty minutes. + +SALMON EN CASSEROLE + +Chop a large onion and fry it in butter. Add a cupful of bread +crumbs and one and one half cupfuls of milk. Bring to the boil, +[Page 304] +add salt and pepper to season, a flaked can of salmon, and two +eggs well beaten. Pour into a buttered casserole, dot with butter, +and bake brown. Sprinkle with minced parsley and serve. + +BROILED SMOKED SALMON--I + +Soak for twelve hours, changing the water three times. Drain, wipe +dry, dip in olive-oil and vinegar, and broil. Serve with a garnish +of lemon and parsley. + +BROILED SMOKED SALMON--II + +Cut into narrow strips, parboil for ten minutes, drain, cover with +cold water, let stand for fifteen minutes, wipe dry, and broil. +Season with red pepper and lemon-juice and serve with buttered +toast. + +BROILED SMOKED SALMON--III + +Cut smoked salmon into strips and broil carefully. Pour over it +melted butter and lemon-juice, sprinkle with minced parsley, and +serve. + +BROILED SMOKED SALMON--IV + +Parboil slices of smoked salmon for twenty minutes, drain, cool, +rub with flour, broil carefully, and serve with any preferred sauce. + +[Page 305] +BROILED SMOKED SALMON--V + +Wash thoroughly and soak for a few hours very salt. Cover with +warm water, simmer for fifteen or twenty minutes, drain, wipe dry, +rub with butter, and broil. + +BROILED SALMON A LA MAITRE D'HOTEL + +Soak the smoked salmon for an hour in cold water, then drain and +wipe dry. Brush with melted butter and broil carefully. Serve with +Maitre d'Hotel Sauce. + +SMOKED SALMON + +Cut it into thin slices, warm it up in a little olive-oil, strain +the oil when it is warmed, add to it lemon-juice and minced parsley, +pour over the fish, and serve. + +BROILED KIPPERED SALMON + +Cut the salmon into strips, wrap in buttered paper, and broil carefully +over a clear fire. Remove the paper and serve. + +FRIED KIPPERED SALMON + +Soak slices of kippered salmon in olive-oil for several hours. Drain +off the oil and fry the salmon slices in it. Serve with melted butter +[Page 306] +and lemon-juice. + +BROILED SALT SALMON + +Soak the fish for thirty-six hours in cold water, changing the +water often. Drain, wipe dry, rub with melted butter, broil, and +serve with Egg Sauce. + +BOILED SALT SALMON + +Soak the fish over night, drain, rinse, and simmer for fifteen +or twenty minutes. Season with pepper and butter and garnish with +parsley. + +PICKLED SALT SALMON + +Prepare according to directions given for Pickled Salmon, soaking +the salt fish for twelve hours before cooking. + +SALT SALMON IN PAPILLOTES + +Cut the fish into strips, soak for an hour in cold water, drain, and +dry. Season with pepper and wrap each piece in tough, well-buttered +paper, twisting the ends. Broil carefully over clear coals, unwrap +and serve with any preferred sauce. + +P.S. This is an insignificant fraction of what we really know about +salmon. We are saving the rest for a Piscatorial Encyclopedia. + + + + +[Page 307] +FOURTEEN WAYS TO COOK SALMON-TROUT + +FRIED SALMON-TROUT CUTLETS + +Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and +saute in hot fat. Serve with Cream Sauce. + +BOILED SALMON-TROUT--I + +Wrap the prepared and cleaned fish in mosquito netting, tie firmly, +cover with cold salted water, bring to the boil and boil slowly +until done. Serve with any preferred sauce. + +BOILED SALMON-TROUT--II + +Prepare and clean a salmon-trout, stuff with seasoned crumbs, and +put on the grate in a fish-kettle. Sprinkle with salt, pepper, +and grated nutmeg, add a bunch of sweet herbs, a clove of garlic +and two tablespoonfuls of butter. Add enough Claret to cover and +simmer until done. Drain the fish, strain the liquid, thicken if +[Page 308] +desired, and serve the sauce separately. + +BOILED SALMON-TROUT--III + +Wrap a small cleaned fish in mosquito netting, sew up, and simmer +in salted and acidulated water until tender. Take up carefully, +remove the netting, garnish with lemon and parsley, and serve with +Egg or Cream Sauce. + +BOILED SALMON-TROUT--IV + +Clean a salmon-trout, stuff with seasoned crumbs, and put into +a fish-kettle with equal parts of white wine and stock or water +to cover. Add a carrot, an onion, a bay-leaf, and two or three +beans of garlic. Cook the fish slowly, drain, and reduce the liquid +by rapid boiling to one pint. Thicken with butter and flour, pour +over the fish, and serve. + +BAKED SALMON-TROUT--I + +Clean a salmon-trout, stuff it with seasoned crumbs, and sew up. +Put into a fish-kettle with a quart of white wine, half a cupful +of butter, a chopped onion, two tablespoonfuls of chopped parsley, +a can of button mushrooms, and salt, pepper, and grated nutmeg +to season. Cover and cook in a moderate oven for an hour. Take up +[Page 309] +carefully, skin the fish, cover with crumbs, dot with butter, and +brown in the oven. Reduce the gravy by rapid boiling, thicken with +butter and flour cooked together, and serve in a gravy-boat. + +BAKED SALMON-TROUT--II + +Prepare and clean the fish and put into a buttered baking-pan with +enough water to keep from burning. Bake slowly, basting as required +with melted butter and hot water. Cook together one tablespoonful +each of butter and flour, add a cupful of cream, and half a cupful +of boiling water in which a bit of soda has been dissolved. Cook +until thick, stirring constantly, and add two tablespoonfuls of +melted butter and a teaspoonful of minced parsley. Pour the sauce +around the fish and serve. + +BAKED SALMON-TROUT--III + +Have a large salmon-trout cleaned and larded. Put into a buttered +baking-pan, rub the fish with salt and pepper, and pour over a +wineglassful of Madeira. Cover with buttered paper and bake, basting +every ten or fifteen minutes with the liquid. Serve with any preferred +sauce. + +[Page 310] +SALMON-TROUT A LA GENOISE + +Prepare and clean a salmon-trout, remove the backbone, stuff with +seasoned crumbs, and put into a buttered pan with half a cupful of +Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion, +and salt, pepper, and sweet herbs to season. Cover with a buttered +paper and cook slowly, basting often. Take up the fish, strain +the liquid, and add enough stock to make the required quantity of +sauce. Thicken with flour cooked in butter, add two tablespoonfuls +of butter, and lemon-juice and anchovy essence to season. Serve +the sauce separately, + +SALMON-TROUT A LA HOLLANDAISE + +Prepare and clean the salmon-trout and cook in salted and acidulated +water, seasoning with salt, pepper, and parsley. Drain, and serve +with a Hollandaise Sauce to which chopped cooked oysters have been +added. + +SALMON-TROUT A LA MAITRE D'HOTEL + +Prepare and clean a salmon-trout, split and broil, basting with +oil if required. Serve with Maitre d'Hotel Sauce. + +SALMON-TROUT A LA RICHELIEU + +Put a cleaned salmon-trout into a baking-dish, +[Page 311] +with two tablespoonfuls of butter, salt, pepper, and grated nutmeg +to season, and enough white wine to keep from burning. Cover with +a buttered paper and bake, basting frequently with the liquid. +Drain the fish and add enough white stock or oyster liquid to make +the required quantity of sauce. Thicken with flour cooked in butter. +Take from the fire, add the yolks of four eggs beaten with the +juice of a lemon, reheat, pour over the fish, and serve. + +PICKLED SALMON-TROUT + +Clean the fish thoroughly and cut into strips. Cover the bottom +of a baking-dish with sliced onion, sprinkle with salt and pepper, +cover with pieces of fish, add more onions, and cover with cold +water, made very acid with good vinegar. Add a few cloves, a bit +of ginger root, and a pinch of allspice. Bake slowly until the +fish is tender and serve cold. + +SALMON-TROUT WITH SHRIMP SAUCE + +Prepare and clean a salmon-trout and cook in salted and acidulated +water to cover, adding a bunch of parsley. Drain and serve with +Shrimp Sauce. + + + + +[Page 313] +TWENTY WAYS TO COOK SARDINES. + +BROILED SARDINES--I + +Broil a dozen large sardines on a double broiler. Lay on fingers +of toast, garnish with lemon, and serve with Maitre d'Hotel Sauce. + +BROILED SARDINES--II + +Drain the fish and broil quickly on a double-broiler. Serve on toast +and garnish with lemon and parsley. + +BROILED SARDINES--III + +Drain large sardines, broil, lay on fingers of hot buttered toast, +sprinkle with grated Parmesan cheese, and brown in the oven. + +BROILED SARDINES ON TOAST + +Drain large sardines, skin carefully, broil on a double-broiler, +arrange on fingers of hot buttered toast, and pour over a tablespoonful +of melted butter and a cupful of canned tomatoes. Boil slowly until +[Page 314] +tender, take up carefully, rub the sauce through a coarse sieve, +bring to the boil, and add a cupful of cream beaten smooth with a +tablespoonful of flour. Cook until thick, stirring constantly; take +from the fire, add a teaspoonful of minced parsley, pour over the +fish, and serve. + +BAKED SARDINES--I + +Skin a dozen sardines and heat in the oven. Drain the oil from +them, bring to the boil, add one cupful of water, a teaspoonful +of Worcestershire Sauce, and salt and pepper to season. Take from +the fire, add the yolk of an egg beaten with a teaspoonful each of +vinegar and made mustard, bring to the boil, pour over the fish, +and serve with toasted crackers. + +BAKED SARDINES--II + +Drain the oil from large sardines, roll in cracker dust, season +with pepper and lemon-juice, and brown in the oven. Serve with +toasted crackers. + +BAKED SARDINES--III + +Drain and skin a dozen large sardines, put in the oven, and keep +warm. Bring the oil to a boil, add a teaspoonful of Worcestershire +[Page 315] +Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers +of buttered toast, pour over the fish, and serve. + +BAKED SARDINES--IV + +Marinate drained sardines in lemon-juice, then drain, sprinkle +with cracker crumbs, and put into a hot oven for ten minutes. Cook +together a heaping teaspoonful each of butter and flour, add one +cupful of tomato-juice, and cook until thick, stirring constantly. +Season with salt, pepper, grated onion, and sugar. Arrange the +sardines on toasted strips of brown bread, pour the sauce over, +and serve. + +FRIED SARDINES + +Drain large sardines, dip in egg and crumbs, fry, and serve on toast. + +CURRIED SARDINES--I + +Rub to a paste one tablespoonful of butter, one teaspoonful each of +French mustard and curry powder, using lemon-juice to make smooth. +Drain and skin large sardines, spread with the paste, broil, and +serve on toast with a border of broiled tomatoes. + +CURRIED SARDINES--II + +Mix together a teaspoonful each of sugar +[Page 316] +and curry powder, add a cupful of cream and the juice of half a +lemon, bring to the boiling point, add a dozen sardines, and heat +thoroughly. Serve on toast with fried apple and sliced fried onion. + +DEVILLED SARDINES + +Skin, split and bone a dozen sardines. Season with salt, pepper, +lemon-juice, and made mustard. Let stand for an hour in the seasoning. +Broil and serve on toast, garnishing with lemon and parsley. + +SARDINES A LA MAITRE D'HOTEL + +Skin large sardines, arrange on fingers of buttered toast, and +heat in the oven. Add to one cupful of Cream Sauce a tablespoonful +of grated onion, a teaspoonful of minced parsley, salt and pepper +to season, and a tablespoonful of vinegar. Pour over the fish and +serve. + +SARDINES A LA PIEDMONT + +Skin a dozen sardines and put in the oven to heat. Put into a saucepan +the yolks of four eggs well beaten with one teaspoonful each of +malt vinegar, tarragon vinegar, and made mustard. Add a pinch of +salt, and a tablespoonful of butter. Stir until thick, +[Page 317] +but do not boil. Put the sardines on circles of fried or toasted +bread, pour the sauce over, and serve. + +STUFFED SARDINES + +Drain the oil from large sardines, skin and bone them, and stuff +with chopped mushrooms, fine herbs, and bread crumbs made smooth +with brown stock. Wrap in buttered paper, heat thoroughly in the +oven, unwrap carefully, and serve on a hot dish. + +SARDINE SALAD + +Drain a dozen large sardines, remove the skin and bone, and lay upon +a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped +fine, pour over a French dressing and serve with toasted crackers. + +SARDINES IN CRUSTS + +Scoop out the crumbs from stale French rolls and toast or fry in +deep fat. Cook together a tablespoonful each of butter and flour, add +a little boiling water, and cook until thick, stirring constantly. +Season with anchovy paste and Worcestershire Sauce, and add drained +and flaked sardines. Reheat, fill the shells, fit on the covers, +and serve with quarters of lemon. + +[Page 318] +SARDINE CANAPES + +Skin, bone, and mash sardines. Rub to a smooth paste, using melted +butter and lemon-juice, and seasoning with salt and Tabasco Sauce. +Toast small triangles of crustless bread, butter them, spread with +the sardine mixture, heat thoroughly in the oven, and serve piping +hot as a first course at dinner or luncheon. + +SARDINE IN EGG CUPS + +Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut +a thin slice off the bottom of each cup. Rub the yolks to a smooth +paste with olive-oil and add half a dozen sardines skinned, boned, +and mashed. Season with salt, pepper, mustard and lemon-juice, fill +the egg cups, and serve on lettuce leaves with French or Mayonnaise +dressing. + +SARDINE EGG CUPS A LA BEARNAISE + +Prepare according to directions given in the preceding recipe. +Heat in a double-boiler, or in the oven, being careful to keep dry. +Pour over a Bearnaise Sauce and serve hot. + +SARDINES A LA CAMBRIDGE + +Boil and chop a peck of spinach. Add one +[Page 319] +cupful of fresh bread crumbs and four tablespoonfuls of melted +butter. Mix thoroughly and add a dozen skinned and boned sardines +pounded to a paste. Heat thoroughly, adding stock or water if needed. +Put on a platter, shape into a mound, lay sardines on top and garnish +with sliced hard-boiled eggs and lemon. + +SARDINE RAREBIT + +Toast strips of bread, lay a broiled sardine on each, and keep +warm. Melt one tablespoonful of butter, add two tablespoonfuls +of grated cheese, and gradually, as the cheese melts, the yolk of +an egg beaten smooth with one fourth of a cupful of cream. When +smooth and thick, season with salt and Tabasco Sauce; pour over +the sardines and serve. Garnish with lemon and parsley. + + + + +[Page 321] +NINETY-FIVE WAYS TO COOK SHAD + +BROILED SHAD--I + +Prepare and clean the fish, split, and remove the backbone. Season +with salt and pepper, dip in oil, broil carefully, and serve with +Maitre d'Hotel Sauce. + +BROILED SHAD--II + +Marinate the prepared fish for an hour in olive-oil, seasoned with +salt, pepper, minced onion, and parsley. Drain and broil, basting +with the oil as required. Serve with Maitre d'Hotel Sauce. The +onion and parsley may be omitted from the seasoning. + +BROILED SHAD--III + +Clean the shad, split, remove the backbone and marinate for an +hour in oil and lemon-juice, seasoning with salt and pepper. Drain, +sprinkle with crumbs, and broil carefully. Serve with Fine Herbs +Sauce. + +[Page 322] +BROILED SHAD--IV + +Prepare, clean, and split the fish. Put on a platter skin side down +and sprinkle with sugar, pepper, and salt. Let stand over night, +broil, and serve with melted butter. + +BROILED SHAD--V + +Clean, split, season with salt and pepper, broil on a buttered gridiron, +and serve with plenty of melted butter. + +BROILED SALT SHAD + +Soak for twelve hours in tepid water, drain and put into ice-cold +water for half an hour. Drain, wipe dry, sprinkle with pepper, +and broil on a buttered gridiron, skin side up. Serve with plenty +of melted butter. + +FRIED SHAD--I + +Prepare and clean the fish and cut into suitable pieces for serving. +Roll in seasoned flour and saute in hot fat. Serve with any preferred +sauce. + +FRIED SHAD--II + +Clean, split, and take out the backbone, cut into strips, season +to taste, and fry in hot lard until brown. Serve with any preferred +sauce. + +[Page 323] +BONED FRIED SHAD + +Remove the head and tail, then take out the back and side bones. +Cut into convenient pieces for serving, season with salt and pepper, +dip in egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. + +SHAD CUTLETS + +Cut the cleaned fish into convenient pieces for serving, dip into +egg and crumbs and fry in fat to cover. Serve on a bed of spinach +and garnish with hard-boiled eggs. + +BOILED SHAD + +Boil the fish in salted and acidulated water or in court-bouillon. +Drain carefully, garnish with lemon and parsley and serve with +Maitre d'Hotel or Hollandaise Sauce. + +BOILED SHAD WITH EGG SAUCE + +Sew the cleaned fish in mosquito netting, and boil slowly in salted +and acidulated water. Drain, remove the netting, and serve with +Egg Sauce. + +BOILED ROE SHAD + +Clean the fish and do not break the roe. Sprinkle with salt and +pepper, wrap in separate squares of mosquito netting, tie firmly and +[Page 324] +put into a fish-kettle, side by side. Cover with salted water and +simmer until done. Drain, remove the cloth carefully, and serve with +Egg or Hollandaise Sauce. + +BOILED SHAD WITH HOLLANDAISE SAUCE + +Cook the prepared fish slowly in salted and acidulated water, drain, +and serve with Hollandaise Sauce. + +SHAD IN COURT-BOUILLON + +Put the prepared and cleaned fish on a perforated sheet in a +fish-kettle. Add two tablespoonfuls of butter, two sliced onions, +and salt, pepper, mace, and parsley to season. Add enough Claret +to cover and simmer slowly until done. Drain, strain the liquid +and thicken with flour cooked in butter. Take from the fire, add +two tablespoonfuls of butter, the juice of half a lemon, and red +pepper to season. Pour over the fish and serve. + +COLD BOILED SHAD + +Boil a cleaned shad in salted and acidulated water or in court-bouillon. +Serve very cold with Tartar Sauce. + +[Page 325] +BOILED SHAD A LA VIRGINIA + +Chop together an onion, a carrot, and a stalk of celery. Fry in +butter. Cover a prepared shad with boiling salted and acidulated +water, and add the cooked vegetables to it. Add also two tablespoonfuls +of white wine, a blade of mace, half a dozen peppercorns, two cloves, +and a bay-leaf. Simmer slowly until the fish is done, drain, and +serve with a Drawn-Butter Sauce, using the strained cooking liquor +for liquid. + +BOILED SALT SHAD + +Soak the fish all day in warm water, changing the water frequently, +wipe off the salt, and plunge into ice-water for an hour. Put into +a fish-kettle with boiling water to cover, and simmer until done. +Season with pepper and serve with plenty of melted butter. + +BAKED SHAD--I + +Bake a shad in a buttered baking-pan, adding enough boiling water +to keep from burning. Baste while baking with melted butter and +lemon-juice, seasoning with pepper and salt. Cook together a +tablespoonful each of butter and flour until brown. Add slowly a +cupful of stock and cook until thick, stirring constantly. Take +[Page 326] +from the fire and add the yolks of two eggs beaten with the juice +of half a lemon. Pour over the fish and serve. + +BAKED SHAD--II + +Clean a large fish and stuff with seasoned crumbs mixed with minced +parsley, adding enough melted butter to make a smooth paste. Score +one side of the fish deeply and lay a small strip of salt pork in +each gash. Put the fish in a buttered baking-dish, sprinkle with +salt, pepper, and flour, and add enough boiling water to keep from +burning. Baste as required with the drippings, adding more boiling +water if necessary. Serve with Hollandaise Sauce or Drawn-Butter +Sauce to which the mashed roe has been added. + +BAKED SHAD--III + +Stuff a fish with seasoned crumbs made smooth with melted butter. +Season the fish with salt and pepper and cover with thin slices of +breakfast bacon. Bake until well done, basting with melted butter +and hot water. Add a teaspoonful each of lemon-juice and anchovy +essence to the gravy remaining in the pan and thicken with flour +browned in butter. Serve the sauce separately. + +[Page 327] +BAKED SHAD--IV + +Stuff a large fish with seasoned crumbs, adding chopped onion and +melted butter to taste. Sew up the fish and put into a buttered +baking-pan with a cupful of salted boiling water and two tablespoonfuls +of butter. Dredge with flour, and bake, basting with the drippings. Take +up the fish carefully and thicken the gravy with two tablespoonfuls of +flour browned in butter and made smooth with a little cold water. Add +a cupful of stock or water, the juice of a lemon, and Worcestershire +Sauce and kitchen bouquet to season. Strain through a sieve and +serve with the fish. + +BAKED SHAD--V + +Stuff the cleaned fish with seasoned crumbs made very rich with +melted butter. Wrap in a large sheet of buttered paper, fastening +it securely, and bake in a moderate oven. Remove the paper carefully +and serve with any preferred sauce. + +BAKED SHAD--VI + +Leave the head on. Make a stuffing of bread-crumbs, cold ham or +bacon minced fine, sweet marjoram, pepper, salt, mace or ground +cloves and a raw egg, or two if necessary, to bind. Put the fish +[Page 328] +into a deep buttered baking-pan fastening its tail in its mouth; +put into the pan enough water to cover, add half a cupful of Port +or Claret, and a tablespoonful of butter rolled in flour. Baste +frequently with the gravy and bake until done. Pour the gravy over +and serve. + +BAKED SHAD--VII + +Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk +of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful +of chopped onion, a teaspoonful of lemon-juice and salt, pepper, +Worcestershire and powdered cloves to season. Stuff and sew up a +prepared shad, lay on a buttered baking-pan, cover with slices +of salt pork, dredge with flour, season with salt and pepper and +bake, basting with hot water and melted butter as required. Serve +with Hollandaise Sauce. + +BAKED SHAD--VIII + +Clean a shad and stuff with seasoned crumbs mixed with beaten eggs. +Cover a buttered baking-dish with sliced raw potatoes, lay the +shad upon it, add enough stock or water to keep from burning and +bake. Serve with any preferred sauce. + +[Page 329] +BAKED SHAD--IX + +Stuff the fish with cracker crumbs, mixed with minced parsley, +capers, and lemon-juice, seasoning with salt and pepper, and adding +enough melted butter to make a smooth paste. Put the fish in a +buttered baking-pan, rub with butter, dredge with flour, and add +enough boiling water to keep from burning. Baste every ten minutes +with the gravy in the pan and melted butter, dredging lightly after +each basting with seasoned flour. Serve with Brown Sauce. + +BAKED SHAD--X + +Trim and clean a small shad, put it into a buttered baking-dish, +seasoning with salt, pepper, minced onion and half a cupful of +white wine. Add water or stock, if necessary, to keep from burning. +Cover with buttered paper and bake for half an hour. Prepare a +cupful of Allemande Sauce and add to it the liquid drained from +the fish and a little chopped cooked spinach. Strain over the fish +and serve. + +SHAD BAKED IN MILK + +Clean a large roe shad, saving the roe and removing the back-bone. +Soak stale bread in cold water and squeeze dry. Chop a large onion +[Page 330] +fine and fry in butter. Add the bread, and salt, pepper, parsley, and +sage to season. Cook thoroughly, take from the fire and add the yolks +of two eggs well beaten. Stuff the fish, sew up, rub with salt and +put in a buttered baking-pan with thin slices of salt pork or bacon +to cover the top. Fill the pan with sweet milk, leaving only the pork +exposed. Bake slowly, basting often. Take up the fish carefully, +strain the liquor, thicken with butter and flour, and serve separately. +Fry the roe in butter, cut in slices, and garnish the fish with it. + +BAKED SHAD A LA VIRGINIA + +Clean the fish and stuff with seasoned crumbs made very rich with +melted butter. Put in a baking-pan with enough boiling water to +keep it from burning, and bake until done, basting with melted +butter and the liquid in the pan. Take up the fish carefully and +keep warm. Thicken the gravy with a tablespoonful of flour browned +in butter, and mix smooth with cold water. Season with catsup, +lemon-juice, Sherry or Madeira. Serve the sauce separately. + +BAKED SHAD A LA CAROLINA + +Clean a large roe shad, leaving the head on, +[Page 331] +take out the backbone and stuff with the boiled roe chopped, six +chopped hard-boiled eggs, half a cupful of bread-crumbs, a chopped +onion, a tablespoonful of butter, and salt, pepper, and minced +parsley to season. Stuff the fish, sew up and put in a buttered +baking-pan, adding enough hot water to keep from burning, three or +four slices of bacon, and salt and pepper to season. Baste often +and serve with Tartar Sauce. + +BAKED SHAD WITH FINE HERBS + +Sprinkle a buttered baking-dish with chopped onion and parsley, +lay the prepared fish upon it and sprinkle with onion and parsley, +seasoning with salt, pepper, and dots of butter. Add half a cupful +of white wine and a cupful of white stock. Cover with a buttered +paper and bake in a moderate oven. Take up the fish carefully and +thicken the gravy with flour cooked in butter. Pour the sauce over +the fish, sprinkle with crumbs, dot with butter, and brown in the +oven. Squeeze the juice of a lemon over and serve. + +BAKED SHAD STUFFED WITH OYSTERS + +Rub a large cleaned fish with salt inside and out. Stuff with oysters +and seasoned crumbs made very rich with melted butter, and bake, +[Page 332] +basting with melted butter and hot water. Thicken the gravy with flour +browned in butter, adding a little hot water or stock if necessary, +season with lemon-juice and catsup and serve the sauce separately. + +STUFFED SHAD--I + +Make a stuffing of two cupfuls of bread-crumbs, half a cupful of +tomatoes, an onion chopped fine, half a cupful of melted butter, +and salt and pepper to season. Stuff the fish, sew up, rub with +butter, season with salt and pepper, dredge with flour, and bake +for an hour, basting often with melted butter and hot water. Serve +with Tomato Sauce. + +STUFFED SHAD--II + +Season a cupful of cracker crumbs with grated onion, minced capers +and parsley, add a heaping tablespoonful of butter, and salt and +pepper to season. Or, fry a small chopped onion in butter, add a +cupful of crumbs, season with salt, pepper and lemon-juice, take +from the fire and add the yolk of an egg beaten smooth with a little +milk. Stuff the cleaned shad and sew up. Cover the bottom of a +baking-dish with thin slices of salt pork, lay the fish upon it, +cover with more pork, add enough boiling water to keep from burning, +[Page 333] +and bake, basting frequently. For the sauce, melt half a cupful +of butter and add to it the juice of half a lemon and three +tablespoonfuls of Claret. Serve the sauce separately. + +STUFFED SHAD--III + +Prepare a shad as for boiling and stuff with seasoned crumbs, adding +the beaten yolk of an egg to bind. Fill the fish and sew up; put +into a baking-pan enough water or stock to keep from burning and +two tablespoonfuls of butter. Bake carefully, basting as required. +Take up the fish and add to the liquid enough stock to make the +required quantity of sauce. Thicken with flour browned in butter, +season with lemon-juice, catsup, and Sherry or Madeira. Pour around +the fish and serve. + +ROASTED SHAD + +Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning +with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled +paper, fastening securely, and bake carefully. Take up the fish +and serve with Ravigote Sauce. + +[Page 334] +TOASTED SHAD + +Put into a baking-pan a tablespoonful of butter and lay a cleaned +and split shad upon it, skin-side up. Place it under a gas flame +until the skin is puffed and blistered. Turn out on a hot platter; +season with salt and pepper, dot with butter, and serve garnished +with lemon and parsley. + +PLANKED SHAD--I + +Prepare the fish as for boiling, butter the plank, and tack the +fish upon it, skin-side down. Season the fish with salt, pepper, +and butter and bake in the oven. Serve on the plank. + +PLANKED SHAD--II + +Split the shad as for broiling and tack it on a buttered fish plank, +skin-side down. Rub with melted butter and cook under a gas flame or +in the oven. Season with salt, pepper, and melted butter, surround +with a border of mashed potatoes, garnish with lemon and parsley +and serve on the plank. + +PLANKED SHAD--III + +Tack the split fish on a buttered board, flesh-side up. Put into +the oven and bake until brown, basting with melted butter seasoned +[Page 335] +with walnut catsup. Serve with a garnish of pickled walnuts. + +PLANKED SHAD--IV + +Tack a large split shad skin-side down on a buttered plank. Spread +with butter, season with salt and pepper, and pour over a tablespoonful +of walnut catsup or white wine. Cook under a gas flame, sprinkle +with minced parsley, and serve with any preferred sauce. + +PANNED SHAD + +Split the fish down the back, remove the backbone, and put into +a buttered baking-pan, flesh-side up. Rub with butter, sprinkle +with salt and pepper, and bake in the oven. Garnish with lemon +and parsley and serve with any preferred sauce. + +STEWED SHAD + +Prepare and clean a small shad and soak it for two or three hours +in a marinade of oil and lemon-juice seasoned with onion and parsley. +Put it in a buttered stewpan with half a wineglassful of white wine, +three tablespoonfuls of mushroom liquor, four sprigs of parsley, +a sprig of celery, a bay-leaf, a sprig of thyme, and two cloves. Add +[Page 336] +two handfuls of picked and washed sorrel or spinach, chopped fine. +Season with salt and pepper and simmer slowly for two hours. Take up +the fish, thicken the gravy with butter and flour cooked together, +pour over the fish and serve. + +PICKLED SHAD--I + +Boil a shad in salted water to cover, drain and cool. Add to the +water in which it was boiled half as much vinegar and a red pepper +pod, whole cloves, allspice, and mace to season. Boil for an hour. +Cut the fish into large pieces, put into an earthen jar and pour +the boiling spiced liquid over the fish. Cover and let stand for +two days before using. + +PICKLED SHAD--II + +Cut a large shad into pieces, put a layer in the bottom of an earthen +crock, sprinkle with salt, and add a few whole cloves, allspice, +peppers, and bay-leaves. Cover with fish, add more spices, and pour +on strong vinegar to cover. Cover the dish, bake for four hours +in a moderate oven, and let stand for three or four days before +using. Serve cold. + +CREAMED SHAD + +Cook together a tablespoonful each of butter +[Page 337] +and flour, add two cupfuls of milk and cook until thick, stirring +constantly. Add a teaspoonful of grated onion, take from the fire +and add the beaten yolks of two eggs, and salt, pepper, and minced +parsley to season. Add two cupfuls of cold cooked shad flaked fine, +put into a buttered baking-dish, sprinkle with crumbs and brown +in the oven. + +SHAD VERT-PRE + +Prepare and clean a small shad and put into a buttered baking-dish +with salt and pepper to season, two finely chopped shallots and +half a wineglassful of white wine. Cover with buttered paper and +bake in a moderate oven. Take up the fish, add the juice to a cupful +of Allemande Sauce and tint green with minced parsley and spinach +juice. Pour over the fish and serve. + +BROILED SHAD ROE--I + +Soak two shad roes for twenty minutes in seasoned olive-oil, drain +and broil. Serve with Maitre d'Hotel Sauce. + +BROILED SHAD ROE--II + +Wash and dry the roe and broil on a well-greased broiler, rubbing +with butter while broiling. Serve with Maitre d'Hotel Sauce. + +[Page 338] +BROILED SHAD ROE--III + +Parboil a large shad roe, drain, rub with melted butter, and broil. +Serve with Maitre d'Hotel Sauce. + +BROILED SHAD ROE--IV + +Parboil the roe for ten minutes in salted water, drain, and plunge +into ice-water for ten minutes. Wipe dry and put on ice for half an +hour. Rub with oil and lemon-juice, broil, and serve with Maitre +d'Hotel Sauce. + +BROILED SHAD ROE--V + +Wash a shad's roe in cold water, wipe it dry, rub with butter, and +broil. Garnish with lemon and parsley. + +BROILED SHAD ROE WITH BACON + +Marinate the roe in seasoned oil, broil carefully, surround with +slices of broiled bacon, and serve with Maitre d'Hotel Sauce. + +FRIED SHAD ROE--I + +Saute in hot lard, turning carefully. Garnish with lemon and parsley. + +[Page 339] +FRIED SHAD ROE--II + +Season the roes with salt and pepper, dredge with flour, dip in +beaten egg, then in crumbs, and fry in fat to cover. Drain, and +serve with Tomato Sauce. + +FRIED SHAD ROE--III + +Parboil the roe in salted water, drain, plunge into cold water, +and let stand for ten minutes. Drain, wipe dry, cut in half-inch +slices, dip in seasoned lemon-juice, then in beaten egg, then in +crumbs, and fry in fat to cover. + +FRIED SHAD ROE--IV + +Parboil the roe, drain, and cool. Dredge with seasoned flour and +saute in butter. + +FRIED SHAD ROE--V + +Parboil the roe for ten minutes in salted and acidulated water. +Drain, plunge into cold water, and cool. Drain, dip in beaten egg, +then in seasoned crumbs, and fry brown in deep fat. Serve with +any preferred sauce. + +FRIED SHAD ROE--VI + +Season the roe, dip it in corn-meal and saute in butter or lard. +Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs +and saute in butter or lard. + +[Page 340] +FRIED SHAD ROE--VII + +Parboil the shad roes in salted water to which a slice of lemon +and a sprig of parsley have been added. Cool in the liquid, drain, +wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown +in butter. Take up, strain the cooking liquid into the frying-pan, +add a teaspoonful each of Worcestershire and catsup, and bring to +the boil. Thicken with a tablespoonful of flour browned in butter +and made smooth with a little Sherry or Madeira. Bring to the boil, +pour over the roes and serve. + +SHAD ROE SAUTE + +Plunge a large shad roe into boiling water, then into cold water, +drain, and saute until brown in butter. Add a tablespoonful of +butter to a cupful of cream, bring to the boil, season with salt +and pepper, pour over the fish and serve. + +BAKED SHAD ROE--I + +Butter a baking-dish and sprinkle thickly with chopped onion, parsley, +and mushrooms. Lay the roes upon it, sprinkle with more onion, +parsley, and mushrooms, season with salt and pepper and dot with +butter. Add half a cupful of white wine and one cupful of white stock. +[Page 341] +Bake carefully, basting as required. Drain, thicken the gravy with +flour cooked in butter, pour over the roes, sprinkle with crumbs, dot +with butter, and brown in the oven. Squeeze lemon-juice over and serve. + +BAKED SHAD ROE--II + +Boil the shad roe slowly until done. Drain and put into a buttered +baking-dish. Season with salt and pepper, spread with butter, and +dredge thickly with flour. Bake in a moderate oven, basting frequently +with melted butter and hot water. + +BAKED SHAD ROE--III + +Cover the roe from a large shad with boiling water and drain. Put +into a buttered baking-pan with two tablespoonfuls of butter, one +cupful of stock and salt and paprika to season. Bake slowly until +done, strain the liquid and thicken with the yolks of three eggs +beaten with one cupful of cream. Pour over the sauce, and serve +with thin slices of broiled bacon. + +BAKED SHAD ROE--IV + +Lay the roe in a buttered baking-pan, season, add a little milk, +and bake about fifteen minutes, basting often. Take up, sprinkle +[Page 342] +with lemon-juice, salt, cayenne, and minced parsley, and pour over +a Cream Sauce, to which the yolks of two well-beaten eggs have been +added. + +BAKED SHAD ROE--V + +Butter a baking-dish, put in two shad roes, season with salt and +pepper, and add half a cupful of white wine. Bake carefully, basting +as required. Chop an onion, two sprigs of parsley, and ten mushrooms. +Fry in butter, add the liquid drained from the fish, and thicken +with a little flour rubbed smooth in cold water. Spread the paste +upon the roe, cover with large fresh mushrooms, sprinkle with crumbs, +dot with butter, and brown in the oven. Serve immediately in the +same dish. + +BAKED SHAD ROE--VI + +Butter an earthen dish and sprinkle with chopped onion, parsley, +mushrooms, and bread-crumbs. Lay two skinned shad roes upon it, +cover with crumbs, mushrooms, minced onion, and parsley, and pour +over one cupful of white stock mixed with a tablespoonful of Sherry. +Bake for half an hour, drain off the sauce, strain it and thicken +with flour and butter, cooked together. Pour over the fish, cover +[Page 343] +with crumbs, dot with butter, sprinkle with lemon-juice, and brown +in the oven. + +SHAD ROE BAKED WITH BACON + +Cover the bottom of a baking-pan with thin slices of bacon, lay +the shad roes upon it, cover with bacon, and bake in a very hot +oven. Squeeze lemon-juice over and serve with bacon as a garnish. + +SHAD ROE BAKED IN TOMATO SAUCE + +Boil the roe, drain, cool, and skin. Cook together for ten minutes +one cupful of canned tomatoes, one cupful of stock or water, a +slice of onion, and salt and pepper to season. Cook together two +tablespoonfuls of butter and one of flour, add the tomato, and +cook until thick, stirring constantly. Rub the sauce through a +strainer. Put the roe on a buttered baking-dish, season with salt +and pepper, cover with the sauce and bake. Serve in the dish in +which it was baked. + +SHAD ROE BAKED WITH CREAM SAUCE + +Brown two tablespoonfuls of flour in butter, add two cupfuls of +milk, and cook until thick, stirring constantly. Season with salt +[Page 344] +and pepper and continue according to directions given for Shad Roe +Baked in Tomato Sauce. + +ESCALLOPED SHAD ROE--I + +Boil the roes in salted and acidulated water, drain, and flake +with a fork. Spread a layer of the roe in a shallow buttered +baking-dish, sprinkle with chopped hard-boiled eggs, season with +minced parsley and lemon-juice, add a thin layer of Cream Sauce +and repeat. Cover with buttered crumbs and bake brown. + +ESCALLOPED SHAD ROE--II + +Prepare according to directions given above, sprinkling crumbs on +each layer of Cream Sauce, and adding grated cheese to the crumbs +on top. + +ESCALLOPED SHAD ROE--III + +Boil the roes in salted and acidulated water, plunge into cold +water, cool, drain, wipe dry, and mash. Add the chopped yolks of +three hard-boiled eggs to a cupful of well seasoned Drawn-Butter +Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle +with seasoned crumbs, add the roe mixture, cover with crumbs, dot +with butter, and brown in the oven. + +[Page 345] +ESCALLOPED SHAD ROE--IV + +Parboil in salted water the roes of two shad, drain, plunge into +ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add +the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful +of anchovy paste and the juice of half a lemon. Add also one cupful +of bread-crumbs, salt, cayenne, and minced parsley to season, and +one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle +with crumbs, fill with the mixture, cover with crumbs, dot with +butter, and brown in the oven. + +SHAD ROE CROQUETTES--I + +Boil the roe for fifteen minutes in salted water, drain, and mash. +Cook together two tablespoonfuls each of butter and corn-starch, add +two cupfuls of hot cream, and cook until thick, stirring constantly. +Take from the fire, add the mashed roe, and salt, cayenne, grated +nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip +in egg and crumbs, and fry in deep fat. Serve with any preferred +sauce. + +SHAD ROE CROQUETTES--II + +Simmer shad roes in salted boiling water for +[Page 346] +fifteen minutes, drain, and plunge into cold water. When cold, +drain, dry, cut into slices two inches thick, season with salt, +pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep +fat, and serve with Tartar Sauce. + +SHAD ROE CROQUETTES--III + +Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful +of butter and two of flour, and add one-half cupful of cream and +one-half cupful of stock. Cook until thick, stirring constantly. +Take from the fire, add the yolks of two well-beaten eggs, and +the mashed roe, and cool. Season with salt, pepper, lemon-juice, +and minced parsley, shape into croquettes, dip in egg and crumbs, +and fry in deep fat. Serve with Hollandaise Sauce. + +SHAD ROE CROQUETTES--IV + +Parboil two shad roes, drain, cool, skin, and mash. Cook together +one tablespoonful of butter and two of flour, add one cupful of +boiling cream or milk, and cook until thick, stirring constantly. +Take from the fire, add the beaten yolks of two eggs, and minced +parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne +to taste. Reheat, stir until thick, add the mashed shad roe, mix +thoroughly, and cool. Shape into croquettes, dip in egg and crumbs, +[Page 347] +fry in deep fat, and serve with Tartar Sauce. + +SHAD ROE CROQUETTES--V + +Cook the roe in boiling salted and acidulated water for fifteen +minutes, drain, and mash. Beat together one-fourth cupful each +of corn-starch and butter, add one and one half cupfuls of hot +cream, and cook for ten minutes, stirring constantly. Take from +the fire, add the juice of half a lemon, a grating of nutmeg, salt +and paprika to season, the mashed roe, and a few chopped mushrooms +fried. Cool, shape into croquettes, dip in egg and crumbs, and +fry in deep fat. Serve with any preferred sauce. + +SHAD ROE CROQUETTES--VI + +Simmer two shad roes in salted boiling water for fifteen minutes. +Take from the fire, drain, skin, and mash. Cook together one +tablespoonful of butter and two of flour, add gradually one cupful +of boiling cream, and cook until thick, stirring constantly. Take +from the fire, add the yolks of two eggs, the mashed roe, one +tablespoonful each of lemon-juice and minced parsley, and salt, +pepper, cayenne, and grated nutmeg to season. Cool, shape into +[Page 348] +croquettes, dip in egg and crumbs, and put into the ice-box for an +hour. Fry in deep fat and serve with Tartar Sauce. + +SHAD ROE CROQUETTES--VII + +Boil the roe of a large shad until done, drain, mash, and mix with +half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of +melted butter, and salt and paprika to season. Shape into small +flat cakes and saute in melted butter, or dip in egg and crumbs +and fry in deep fat. Serve with any preferred sauce. + +SHAD ROE CROQUETTES--VIII + +Parboil the roes in salted and acidulated water, drain, and plunge +into ice-water to cool. Drain and flake with a fork. Cook together +two tablespoonfuls each of butter and flour, add a cupful of milk +and cook until thick, stirring constantly. Take from the fire, +season with salt and pepper, add the mashed roes and two eggs +well-beaten. Season with lemon-juice and anchovy paste, reheat, but +do not boil. Cool, shape into croquettes, dip in egg and cracker +crumbs and let stand for an hour before frying in deep fat. + +[Page 349] +SHAD ROE A LA BALTIMORE + +Put two or three roes into a well-buttered baking-dish, sprinkle +with salt and pepper, add a cupful and a half of stock, and two +tablespoonfuls of butter. Cover and cook in the oven for fifteen +minutes. Take up the roe and add slowly to the liquid the yolks +of three eggs beaten smooth with one cupful of cream. Cook over +hot water until thick, adding two tablespoonfuls of butter and +salt and pepper to season. Pour over the fish, garnish with broiled +bacon and serve. + +SHAD ROE A LA BROOKE + +Parboil two shad roes, drain, cool, and skin. Put into a saucepan, +cover with white wine, add a clove, a blade of mace, and salt to +season. Simmer for half an hour. Wash and drain two cupfuls of +scallops, put into a saucepan and cover with salted boiling water, +adding a bit of bay-leaf, four whole allspice, and two cloves. Cover +the dish and boil for half an hour. Cook together one tablespoonful +each of butter and flour, add a cupful of the water in which the +scallops were boiled, and cook until thick, stirring constantly. +Season with salt and pepper, add a teaspoonful of minced garlic, +and gradually three tablespoonfuls of butter in small bits. Take +[Page 350] +from the fire and add the yolks of three eggs well-beaten. Put the +roe into a serving-dish, cover with the scallops, and freshly grated +horseradish. Pour the sauce over, reheat, and serve. + +SHAD ROE A LA MAITRE D'HOTEL + +Marinate the roes for an hour in oil and lemon-juice, seasoning +with salt and pepper. Drain, broil, and serve with a Maitre d'Hotel +Sauce to which chopped onion has been added. + +SHAD ROE A LA MARYLAND + +Put two or three roes in a well-buttered baking-pan, season with +salt and pepper, add half a cupful each of stock and Sherry, spread +the roe with butter, cover, and bake for fifteen minutes. Take +up carefully and thicken the liquid with the yolks of three eggs +beaten smooth with a cupful of cream. Take from the fire, add a +tablespoonful of butter, pour over the roe, garnish with fried +bacon, and serve. + +PANNED SHAD ROE + +Boil a shad roe for fifteen minutes in salted water, drain, and +break up with a fork. Melt two tablespoonfuls of butter, add the +[Page 351] +shad roe with the yolks of two hard-boiled eggs mashed fine, a +small cupful of bread-crumbs, and pepper, salt, and minced parsley +to season. Reheat and serve very hot. + +SHAD ROES EN BROCHETTE + +Parboil shad roes for fifteen minutes, drain, and plunge into cold +water. When cool, cut into small pieces and roll in flour. String +on slender skewers with alternate squares of bacon cut very thin +and broil over a clear fire or cook in the oven until the bacon +is crisp. The flour may be omitted. Serve with melted butter or +Maitre d'Hotel Sauce. + +SHAD ROE KROMESKIES + +Parboil a shad roe, drain, cool, skin, and cut into small pieces. +Season with salt and pepper, wrap a thin slice of bacon around +each piece, and fasten with a toothpick. Fry in deep fat and serve +with any preferred sauce. + +SHAD ROES WITH BROWN BUTTER SAUCE + +Boil the roes slowly in salted and acidulated water, drain, and +pour over half a cupful of butter melted and browned, and mixed +with a tablespoonful of vinegar. + +[Page 352] +SHAD ROE WITH MUSHROOMS + +Boil a shad roe, flake with a fork, and add an equal quantity of +fresh or canned mushrooms cut in small pieces. Cook together a +tablespoonful each of butter and flour and add half a cupful of +cream mixed with the beaten yolks of two eggs. Mix with the mushrooms +and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and +brown in the oven. + +CREAMED SHAD ROE WITH MUSHROOMS + +Parboil a shad roe, plunge into cold water, drain, cool, cut into +squares, and saute in butter until brown. Season with salt and +pepper and add half a cupful of cooked mushrooms and one cupful of +boiling cream. Thicken with a teaspoonful of flour rubbed smooth +with a little cold cream, season with salt and red pepper, and +serve very hot. + +SHAD ROE WITH EGGS + +Boil a shad roe and flake fine with a fork. Beat three eggs, season +with salt and pepper, add the roe, and cook in a chafing-dish or +frying-pan with plenty of melted butter. + +[Page 353] +SHAD ROE WITH OYSTERS + +Fry the shad roe according to directions previously given and serve +with fried oysters and broiled bacon. + +SHAD ROE WITH BROWN SAUCE + +Soak a shad roe in water for half an hour, scald, drain, cool, and +cut in slices. Saute in butter and drain, Cook a tablespoonful of +flour in the butter, add one cupful of stock, and cook until thick, +stirring constantly. Season with salt, paprika, Worcestershire, +and curry powder; pour over the fish and serve. + + + + +[Page 355] +SIXTEEN WAYS TO COOK SHEEPSHEAD + +BOILED SHEEPSHEAD + +Clean and salt the fish and soak in cold water for an hour. Drain, +wipe dry, and cut several deep gashes across both sides. Put the +fish on the drainer of the fish-kettle, pour the juice of a lemon +over it, and cover with equal parts of milk and water. Add salt +and pepper and minced parsley to season and simmer gently until +the fish is done. Drain carefully and serve the sauce separately, +thickening if desired. + +BOILED SHEEPSHEAD WITH OYSTER SAUCE + +Boil a prepared and cleaned fish in salted and acidulated water +with a bunch of parsley, a sliced onion, and some sweet herbs. +Drain, garnish with parsley, and serve with a Holandaise Sauce to +which cooked oysters have been added. + +[Page 356] +BROILED SHEEPSHEAD + +Prepare and clean a large sheepshead, score the sides deeply, and +broil, seasoning with salt and pepper, and basting with oil. Melt +half a cupful of butter and add to it the juice of a lemon and two +tablespoonfuls of anchovy essence. Pour over the fish and serve. + +FRIED FILLETS OF SHEEPSHEAD + +Prepare and clean the fish and cut in fillets. Dip into salted +milk, then in flour, then in beaten egg, then in seasoned crumbs, +and fry in deep fat. Serve with any preferred sauce. + +SHEEPSHEAD WITH CAPER SAUCE + +Boil according to directions previously given and serve with Caper +Sauce. + +SHEEPSHEAD WITH DRAWN BUTTER + +Clean a medium sized fish, rub with salt and pepper, steam for +an hour, take up carefully, garnish with parsley and lemon, and +serve with Drawn-Butter Sauce. + +SHEEPSHEAD WITH PARSLEY SAUCE + +Cook the prepared and cleaned fish in salted and acidulated water +to cover, drain, and serve with Parsley Sauce. + +[Page 357] +SHEEP SHEAD A LA BAHAMA + +Prepare and clean a large sheepshead and remove the fins. Score +deeply to the bone on both sides and put into a buttered fish-pan +with a chopped onion, a small bunch of parsley, four sliced tomatoes, +and four chopped chilli peppers. Add salt and pepper to season, +one cupful of Catawba wine, and enough white stock to cover. Cover +with a buttered paper and boil until done. Drain, strain the liquid +through a coarse sieve, and add enough stock to make the required +quantity of sauce. Thicken with flour cooked in butter, take from +the fire, add two tablespoonfuls of butter, a teaspoonful of minced +parsley, and the juice of half a lemon. Cover the fish with broiled +tomatoes, pour the sauce around, and serve. + +SHEEPSHEAD A LA BIRMINGHAM + +Prepare and clean a large sheepshead and put into a buttered fish-pan +with four tablespoonfuls of butter, a bunch of parsley, a shredded +green pepper, a chopped onion, six peeled and sliced tomatoes, +two cupfuls each of white wine and water, and salt and paprika +to season. Simmer until the fish is done, drain, and keep warm. +Strain the liquid and thicken with flour browned in butter. Pour +[Page 358] +over the fish and serve with rice and baked green peppers. + +SHEEPSHEAD A LA CAROLINE + +Clean a sheepshead, cut off the fins and score to the bone on each +side. Put into a buttered baking-pan with two tablespoonfuls of +butter, a bunch of parsley, a small chopped onion, a shredded green +pepper, and salt and pepper to season. Add one cupful of white +wine and two cupfuls of water or white stock. Cover with buttered +paper and bake in a moderate oven, basting often with the liquid. +Take up the fish, strain the liquid, thicken with flour cooked +in butter, take from the fire, add two tablespoonfuls of butter, +the juice of a lemon and a teaspoonful of minced parsley. Pour +over the fish and serve. + +SHEEPSHEAD A LA CREOLE + +Chop together an onion, a green pepper, a tomato, four mushrooms, +a clove of garlic and a bunch of sweet herbs. Fry in olive-oil, +add a tablespoonful of flour and cook until the flour is brown. Add +one cupful of beef stock and cook until thick, stirring constantly. +Put six slices of sheepshead into a buttered baking-pan, spread +with the sauce, and bake slowly for an hour. + +[Page 359] +SHEEPSHEAD A LA HOLLANDAISE + +Prepare and clean a sheepshead, cover with salted and acidulated +water, and simmer until done. Drain and serve with Hollandaise +Sauce. + +SHEEP SHEAD A L'INDIENNE + +Cook a large sheepshead in a fish-boiler with two cupfuls each of +water and white wine, two tablespoonfuls of butter, two chopped +onions, a chopped green pepper, a bunch of parsley, and salt, pepper, +and sweet herbs to season. Cover with buttered paper, boil until +done and drain. Cook three tablespoonfuls of butter with two +tablespoonfuls each of flour and curry powder, add the liquid drained +from the fish, and enough stock to make the required quantity of +sauce. Cook until thick, stirring constantly, and skim off the +fat. Add two tablespoonfuls each of butter and chutney sauce, take +from the fire, add the juice of a lemon, pour over the fish, and +serve with plain boiled rice. + +SHEEPSHEAD A LA LOUISIANNE + +Prepare and clean a large sheepshead and put into a buttered baking-dish +with two sliced onions, a chopped green pepper, a cupful of stewed and +[Page 360] +strained tomatoes, two cupfuls of white wine, a bunch of parsley, a +tablespoonful of butter, and salt and white pepper to season. Cover +with buttered paper and bake for forty minutes, basting as necessary. +When done, drain the fish and keep it warm. Strain the liquid and add +enough brown stock to make the required quantity of sauce. Thicken +with flour browned in butter, add the juice of a lemon and a little +minced parsley. Pour over the fish and serve with a border of plain +boiled rice. + +SHEEPSHEAD A LA MAJESTIC + +Butter a baking-pan and line it with sliced onions and tomatoes, +sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned +sheepshead weighing three pounds. Sprinkle with salt, pepper, and +flour, and add enough stock and white wine to keep from burning. +Baste as required and serve with the onions and tomatoes around +the platter. + +SHEEPSHEAD A LA MOBILE + +Prepare and clean a large fish and cut it into thin slices. Put +into a buttered saucepan with half a dozen sliced tomatoes, two +sliced onions, a bunch of parsley, two bruised beans of garlic, and +[Page 361] +salt, paprika, and sweet herbs to season. Add equal parts of Claret +and white stock to cover. Cover with buttered paper, bring to the +boil, and simmer for forty minutes. Drain, strain the sauce, thicken +with flour browned in butter, take from the fire, add a tablespoonful +of butter and the juice of a lemon, pour over the fish and serve. + + + + +[Page 363] +NINE WAYS TO COOK SKATE + +FRIED SKATE + +Prepare and clean the fish and cut into suitable pieces for serving. +Dip in flour, then in egg, then in crumbs, and fry in deep fat. +Serve with any preferred sauce. + +BOILED SKATE + +Prepare and clean a small skate and cut into convenient pieces +for serving. Put into a kettle an onion and a carrot sliced, a +bunch of parsley, a sprig of thyme, two bay-leaves, a tablespoonful +each of salt and pepper-corns, and half a cupful of vinegar. Put +the fish on this, add cold water to cover, and boil slowly for +forty-five minutes. Drain and serve with any preferred sauce. + +BOILED SKATE WITH BLACK BUTTER + +Boil the skate until tender in salted and acidulated water to cover, +with onion, thyme, parsley, bay-leaves, and pepper to season. Drain +the fish and pour over half a cupful of browned butter to which a +[Page 364] +tablespoonful of vinegar has been added. + +BOILED SKATE WITH CAPER SAUCE + +Cook the fish in salted and acidulated water to cover, adding a +sliced onion, two bay-leaves, and a bunch of parsley to the water, +with salt and pepper to season. Drain, place on a hot dish, and +serve with Caper Sauce. + +BOILED SKATE WITH OYSTER SAUCE + +Boil the fish in salted and acidulated water to cover, drain, and +serve with Oyster Sauce. + +BAKED SKATE + +Skin the fish and cut into suitable pieces for serving. Put into +a buttered saucepan with the juice of half a lemon and a bunch of +sweet herbs. Sprinkle with salt and pepper, dredge with flour, and +pour in two cupfuls of milk. When nearly tender, drain, brown in +the oven, thicken the sauce with butter and flour cooked together, +pour around the fish and serve. + +SKATE WITH FINE HERBS + +Butter a baking-dish and put into it pieces of prepared skate. +Sprinkle with chopped mushrooms, onion, and parsley, season with +[Page 365] +salt and pepper, add two wineglassfuls of Sherry and half a cupful +of stock. Sprinkle with crumbs and bake. Take up the fish carefully +and add to the liquid enough brown stock to make the required quantity +of sauce. Thicken with butter and flour cooked together, add a +tablespoonful of butter, a teaspoonful of anchovy essence, and the +juice of half a lemon. Pour around the fish and serve. + +SKATE A L'ITALIENNE + +Put the prepared fish into a buttered saucepan with a bean of garlic, +one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three +cloves, and salt and pepper to season. Sprinkle with flour, cover +the fish with milk, and simmer gently until done, then drain. Put +into a serving-dish, sprinkle with grated cheese, and garnish with +boiled button onions and triangles of fried bread. Strain the sauce +over and serve. + +SKATE A LA ROYALE + +Parboil small pieces of skate, drain, cool, and marinate in oil +and vinegar, seasoning with salt and pepper. Drain, dip in batter, +and fry. Serve with any preferred sauce. + + + + +[Page 367] +THIRTY-FIVE WAYS TO COOK SMELTS + +BROILED SMELTS--I + +Dip prepared smelts in lemon-juice and seasoned melted butter, +then in flour; broil in a double-broiler, and serve with Remoulade +Sauce. + +BROILED SMELTS--II + +Draw and clean large smelts, dip in oil, season with salt and pepper, +and broil on a double-broiler. Serve with Maitre d'Hotel Sauce. + +BROILED SMELTS--III + +Split and bone large smelts, rub with seasoned oil, and broil. Serve +with Bearnaise Sauce. + +BROILED SMELTS--IV + +Soak the prepared fish for an hour in seasoned olive-oil, drain, +broil carefully, and serve with Maitre d'Hotel Sauce. + +[Page 368] +BROILED SMELTS--V + +Take off the heads, split the fish, remove the back-bone, and broil +for five minutes on a buttered broiler. Garnish with lemon and +parsley and serve with melted butter, made very hot with red pepper. + +BROILED BONED SMELTS A LA BEARNAISE + +Split a dozen good-sized smelts, take out the back-bone, rub with +seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce +into the platter, lay the smelts upon it, and serve. + +BROILED SMELTS WITH ONION SAUCE + +Clean six or seven large smelts, dip in beaten egg, then into seasoned +crumbs, and string on skewers by the heads. Broil, basting with +melted butter as required. Fry two teaspoonfuls of chopped onion +in butter, but do not brown. Take from the fire, add a teaspoonful +of vinegar, and an equal quantity of minced parsley. Pour into +a bowl and put on ice until cool. When ready to serve, mix a +tablespoonful and a half of fresh butter with the sauce and make +it into small balls. Serve one ball of the butter with each fish. + +[Page 369] +BAKED SMELTS--I + +Remove the heads, split, dip in melted butter, then in flour. Put +into a buttered baking-pan, bake for ten minutes, sprinkle with +cayenne and lemon-juice, and serve. + +BAKED SMELTS--II + +Put prepared smelts into a buttered baking-dish, sprinkle with +chopped parsley and mushrooms, and salt, pepper, and grated nutmeg +to season. Pour over half a cupful of white wine, cover with a +Cream Sauce, sprinkle with crumbs, dot with butter, and bake in +the oven. Squeeze lemon-juice over and serve in the baking-dish. + +BAKED SMELTS--III + +Clean eighteen or twenty smelts and put into a baking-dish with +one tablespoonful each of chopped onion and celery, a wineglassful +of white wine, and salt and pepper to season. Cover with large fresh +mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs, +dot with butter, and bake in a hot oven. Sprinkle with parsley, +squeeze lemon-juice over, and serve. + +[Page 370] +BAKED SMELTS A LA DUXELLES + +Put a dozen cleaned and prepared smelts into a buttered baking-dish +and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and +grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful +of white wine has been added. Sprinkle with crumbs, dot with butter, +and bake for thirty minutes. Squeeze lemon-juice over and serve. + +BAKED SMELTS A LA MANTON + +Prepare according to directions given for Baked Smelts a la Duxelles, +omitting the chopped onion and the wine from the sauce. Sprinkle +with crumbs and grated Parmesan cheese, dot with butter, and brown +in the oven. Squeeze the juice of a lemon over and serve. + +FRIED SMELTS--I + +Dip the prepared fish into seasoned, melted butter, then into corn-meal, +and fry in deep fat. Or, dip in beaten egg and corn-meal. + +FRIED SMELTS--II + +Clean the fish, season with salt and pepper, and saute in hot fat. +Or, dip in egg and crumbs and fry in deep fat. + +[Page 371] +FRIED SMELTS--III + +Dredge the cleaned fish with flour, dip in egg and crumbs, and saute +in a frying-pan with butter, or fry in deep fat. + +FRIED SMELTS--IV + +Dip the cleaned smelts in cream, then in seasoned flour, and fry +in fat to cover. Serve with Tartar Sauce. + +FRIED SMELTS--V + +Clean small smelts, season with salt and pepper, dip in egg and +crumbs, and string on skewers, piercing the head with a skewer. +Fry in deep fat and serve with Mayonnaise or Tartar Sauce. + +FRIED SMELTS--VI + +Clean the smelts, trim off the tails, and remove the back-bone. +Sprinkle with salt and pepper inside and out and skewer into circles +with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve +with Tartar Sauce. + +FRIED SMELTS A L'ANGLAISE + +Dip the cleaned fish into cracker crumbs, then in beaten eggs, then +in cracker crumbs, and fry brown in deep fat. Serve with Tartar +[Page 372] +Sauce. + +FRIED SMELTS AU BEURRE NOIR + +Clean the smelts, season with salt and pepper, dip in corn-meal, +then in beaten egg and crumbs, and fry in deep fat. Drain and serve +with Brown Butter Sauce. If desired, the fish may be skewered in +circles before frying. + +FRIED SMELTS A LA PARISIENNE + +Wash the smelts, remove the bone, wipe dry, dredge with flour, +put their tails in their mouths, fasten with a tooth-pick, and +fry in very hot fat. Garnish with hard-boiled eggs and serve with +Tartar Sauce. + +FRIED SMELTS WITH SALT PORK + +Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal. +Cut half a pound of fat salt pork into dice, and fry until crisp. +Take up the pork, fry the fish in the fat, and drain on brown paper. +Make a Cream Sauce, using the pork fat instead of butter, add to +it the diced pork, pour around the fish and serve. + +[Page 373] +STUFFED SMELTS--I + +Stuff the cleaned fish with bread-crumbs mixed with tomato and +melted butter, seasoning with salt and pepper. Bake in a buttered +pan and serve with any preferred sauce. + +STUFFED SMELTS--II + +Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll +in melted butter, then in crumbs, and bake for fifteen minutes, +basting with melted butter; the breading may be omitted if a more +simple dish is desired. Serve with Bearnaise Sauce. + +STUFFED SMELTS--III + +Cook to a paste one cupful of crumbs and one cupful of milk. Beat +smooth, add one egg well-beaten, a teaspoonful each of minced parsley, +lemon-juice, and chopped olives, and one cupful of chopped oysters. +Stuff large smelts, lay them in a pan lined with buttered paper, +skewer the head and tail together, and fill the circles with stuffing. +Steam for fifteen minutes or sprinkle with crumbs and butter and +bake. + +STUFFED SMELTS A L'ITALIENNE + +Prepare, clean, and split the smelts, stuff +[Page 374] +with seasoned crumbs, and arrange in a buttered baking-dish, cover +with Italian Sauce, and bake. Squeeze lemon-juice over and serve. +Chopped oysters or cooked fish may be used with, or instead of, +the crumbs. + +STUFFED SMELTS AU GRATIN + +Chop half a pound of raw fish, either sea-bass or salmon, and pound +in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs +which have been soaked in hot milk and squeezed dry. Add the yolks +of two eggs and the white of one, two tablespoonfuls of cream, +and salt and pepper to season. Rub until very smooth and fold in +lastly two tablespoonfuls of whipped cream. Let cool thoroughly. + +Fry two tablespoonfuls of chopped onion in butter with two +tablespoonfuls of minced parsley and a quarter of a pound of chopped +fresh mushrooms. Season with salt and pepper and set aside. Stuff +the smelts with the fish paste. Butter a silver platter and spread +it thinly with the fried onions and mushrooms. Add two tablespoonfuls +of white wine and lay the fish upon it. Sprinkle with salt and +pepper, spread with the rest of the onion and mushrooms, cover +with crumbs, dot with butter, and brown in the oven. Serve in the +Same dish. + +[Page 375] +SMELTS AU GRATIN + +Clean and dry eighteen smelts. Fry together in butter a chopped +onion, two shallots, twice the quantity of mushrooms, a minced +bean of garlic, and a tablespoonful of minced parsley. Butter a +baking-dish, spread the cooked vegetables upon it, and lay upon +it the prepared fish. Season with salt and pepper, moisten with +half a glassful of white wine, cover with large fresh mushrooms, +pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot +with butter, and bake in the oven. Sprinkle with lemon-juice and +minced parsley and serve. The smelts may be boned if desired. + +SMELTS AU BEURRE NOIR + +Roll the cleaned smelts in flour, saute in butter, and arrange +on fingers of buttered toast. Brown half a cupful of butter, add +a tablespoonful of vinegar, pour over the fish, and serve. + +SMELTS A LA BOULANGER + +Clean and dry the fish, dip into cream, then into flour, and fry +in deep fat. + +SMELTS A LA DAVIS + +Prepare and clean the fish, remove the bone, +[Page 376] +dip in milk, season with salt and pepper, dip in flour, and brown +in butter. Melt two tablespoonfuls of peanut butter, add to it the +juice of a lemon, pour over the fish and serve, garnishing with +lemon and parsley. + +SMELTS A LA TOULOUSE + +Clean and bone a dozen large smelts. Cook in a saucepan with white +wine and mushroom liquor or stock, seasoning with salt and pepper. +Drain, and add the remaining liquid to a cupful of Allemande Sauce. +Add a few button mushrooms and a tablespoonful of butter to the +sauce. Pour over the smelts and serve. + +SMELTS A LA DRESDEN + +Clean and remove the bone from large smelts and stuff them with +seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste +with melted butter. Butter a serving-dish, lay the prepared fish +upon it, cover with chopped onion, and squeeze over the juice of +a lemon. Add a tablespoonful of butter and a cupful of white stock +and bake half an hour. Serve with any preferred sauce. + +BOILED SMELTS + +Cook smelts in salted and acidulated water, or in court bouillon, +[Page 377] +drain and serve with Tartar Sauce. + +SMELTS WITH MAYONNAISE + +Dip the cleaned fish into beaten egg, then into crumbs, and fry +in deep fat. Serve cold with Mayonnaise. + +STEWED SMELTS + +Clean the fish and remove the heads. Put into a buttered china +baking-dish. Add enough fish or veal stock to cover, and chopped +onions, capers, parsley, thyme, pepper and salt, and white wine +to season. Bring to the boil, pour over the fish and bake for ten +or fifteen minutes. Serve in the same dish. + +SMELTS WITH FINE HERBS + +Chop together chives and parsley, and sprinkle a buttered baking-dish. +Season with salt and pepper, lay prepared smelts upon it, sprinkle +with chopped onions and seasoning, add half a cupful of white wine, +cover with buttered paper and bake for ten minutes. Take up carefully, +thicken the liquid with butter and flour cooked together, and serve +with the fish. + +[Page 378] +SMELT CROQUETTES + +Clean and split smelts and remove the backbone. Pound fine a pound +of cooked halibut, seasoning with salt, white pepper, and Sherry. +Add enough very thick Cream Sauce to make a stiff paste, and cool. +Shape into croquettes and roll a smelt around each one, fastening +it by sticking the tail through the head. Dip in egg and crumbs +and fry in hot lard to cover. Serve with Tartar Sauce. + +SMELTS IN MATELOTE + +Chop together an onion, a sprig of parsley, three mushrooms, and +a bean of garlic. Fry in oil and season with salt and pepper. Put +the cleaned smelts into the pan, add enough white wine to cover, +and simmer until done. Strain the liquid, thicken it with butter +and flour cooked together, pour over the fish, and serve with a +garnish of lemon and parsley. + + + + +[Page 379] +FIFTY-FIVE WAYS TO COOK SOLES + +NOTE:--If the imported sole is not readily obtainable, flounder +or pompano makes a very acceptable substitute. + +BOILED SOLES + +Trim the soles, rub with lemon-juice and boil in salted water. Drain, +and serve with any preferred sauce. + +BROILED SOLE--I + +Marinate for an hour in oil and lemon-juice seasoned with salt and +pepper. Broil on a double-broiler and serve with Maitre d'Hotel +Sauce. + +BROILED SOLE--II + +Clean and skin a sole, dip in melted butter and lemon-juice, then +in seasoned crumbs, and broil. Remove the bone from an anchovy and +rub it to a paste with a small lump of butter. Add a wineglassful +of white wine and the juice of half a lemon and keep the sauce warm. +[Page 380] +Place the sole on a hot dish, pour the sauce over and serve. + +BAKED FILLETS OF SOLE--I + +Butter a baking-pan, sprinkle with chopped onions and parsley, +lay fillets of sole upon it, spread with butter, season with salt +and pepper, add a wineglassful of white wine, and bake in the oven, +basting frequently. Take up the fish carefully, add to the liquid +a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs +and minced parsley to season. Lay the fillets on a baking-dish, +spread with the paste, cover with large fresh mushrooms, sprinkle +with crumbs, dot with butter, and brown in the oven. Serve very +hot in the same dish. + +BAKED FILLETS OF SOLE--II + +Put the prepared fillets in a buttered baking-dish, sprinkling +with chopped onion, parsley, and mushrooms, and seasoning with +salt and pepper. Add a tablespoonful of butter and enough white +wine and white stock in equal parts to keep from burning. Bake, +basting frequently. Cook together one tablespoonful each of butter +and flour, add a cupful of brown stock and cook until thick, stirring +constantly. Take up the fish, drain the liquor from the pan into the +[Page 381] +sauce, and reheat. Spread the sauce over the fish, sprinkle with +crumbs, dot with butter, and brown in the oven. + +FILLETS OF SOLE BAKED IN WHITE WINE + +Butter a baking-dish and put into it six fillets of sole. Add half +a cupful of hot water and a tablespoonful of lemon-juice. Cook +together one tablespoonful each of butter and flour, seasoning +with minced parsley, grated onion, salt, cayenne, and powdered +mace. Add one cupful of white wine and cook until thick, stirring +constantly. Drain the fish, pour the sauce over, and serve. + +BAKED SOLE WITH WINE SAUCE + +Clean a large sole, trimming off the gills and dark skin and scraping +the white side. Make a deep cut on each side of the back-bone and +take off the fins. Put into a buttered baking-pan with salt and +pepper to season and two cupfuls of white wine. Bake for twenty +minutes. Cook together one tablespoonful of butter and two of flour, +add a cupful of cold water and cook until thick, stirring constantly. +Strain the liquor from the fish into the sauce, bring to the boil, +[Page 382] +add one tablespoonful each of butter and minced parsley, pour over +the fish and serve. + +FRIED SOLE--I + +Remove the skin, dip in beaten egg, then in crumbs, and fry in deep +fat. Serve with any preferred sauce. + +FRIED SOLE--II + +Skin and clean a pair of soles and marinate for an hour in oil +and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool, +trim, dip into melted butter, then into the beaten yolks of eggs, +then into seasoned crumbs. Sprinkle with grated Parmesan cheese +and broil slowly, basting with melted butter if needed. Serve with +Maitre d'Hotel Sauce. + +FRIED FILLETS OF SOLE--I + +Marinate a sole for an hour in white wine, seasoned with salt, +pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge +with flour, and fry in hot lard. + +FRIED FILLETS OF SOLE--II + +Sprinkle the prepared fillets with salt, pepper, and lemon-juice, +dip in egg and crumbs, repeat, fry in fat to cover, and serve with +Tartar Sauce. + +[Page 383] +FRIED FILLETS OF SOLE A L'ORLY + +Soak the prepared fillets for an hour in lemon-juice seasoned with +grated onion, minced parsley, salt and pepper. Drain, dry, dredge +with flour or dip in batter. Fry in deep fat and serve with Tomato +Sauce. + +FRIED SOLE A L'ANGLAISE + +Dredge the prepared fish with flour, brush with the beaten yolk +of an egg, cover with crumbs, and fry in deep fat. + +FRIED SOLE A LA COLBERT--I + +Cut the fish into fillets, dip in milk, then in flour, and fry +brown. Serve with melted butter and garnish with lemon and parsley. + +FRIED SOLE A LA COLBERT--II + +Select six small soles, cut off their heads, and make an incision +down the back-bone. Season with salt, pepper, and lemon-juice, dip +in egg and crumbs, fry in hot fat, drain, and serve with Colbert +Sauce. + +FRIED SOLES WITH SHRIMP SAUCE + +Fillet the fish, dip in flour, then into egg and crumbs, fry in +deep fat, and serve with Shrimp Sauce. + +[Page 384] +SOLE A L'AURORE + +Butter a shallow platter, lay a sole upon it, cover with buttered +paper and put into the oven for ten minutes. Take it out and remove +the back-bone, filling its place with chopped onions and parsley. +Replace the upper side of the fish, cover with a cupful of Cream +Sauce and put in the oven for ten or fifteen minutes. Rub the yolks +of hard-boiled eggs through a sieve over the fish, and garnish +with the whites in rings, sliced lemon, and parsley. + +FILLETS OF SOLE A LA BERCY + +Cook some fillets of sole in butter, seasoning with salt, pepper, +and minced onion. Take up the fish, add two tablespoonfuls of butter, +a teaspoonful of minced parsley, and the juice of a lemon. Pour +over the fish and serve. + +FILLETS OF SOLE A LA BORDEAUX + +Season the prepared fillets with salt and pepper, dip in melted +butter, then into flour, then into beaten eggs, then into bread-crumbs. +Fry brown in deep fat, garnish with lemon and parsley, and serve +with Tomato Sauce. + +[Page 385] +SOLES A LA COLBERT + +Skin and trim the soles and boil in salted water until done. Chop +fine a head of endive and fry it in butter. Add two cupfuls of +stock, bring to the boil, take from the fire, and add the yolk +of an egg beaten smooth with a little cream. Place the soles on +a hot dish, pour over the sauce, and serve. + +FILLETS OF SOLE A LA CREME + +Simmer the prepared fillets in salted and acidulated water to cover, +seasoning with salt and pepper, sliced onion, cloves, and parsley. +Cook together a tablespoonful each of butter and flour and add +one cupful of cream and half a cupful of stock. Cook until thick, +stirring constantly. Take from the fire, season with salt and pepper, +and add the yolks of two eggs beaten smooth with a teaspoonful of +lemon-juice and a tablespoonful of melted butter. Pour the sauce +over the fillets and serve. + +SOLE A LA DIEPPOISE + +Butter a baking-dish, sprinkle with chopped shallot, and lay upon +it the fillets of three soles. Add half a wineglassful of white +wine and three tablespoonfuls of mushroom liquor. Cook for six +[Page 386] +minutes, take up, and reduce the liquid half by rapid boiling. Add +to it one cupful of Allemande Sauce, a dozen cooked mussels or +oysters, and half a dozen small cooked mushrooms. Take from the +fire, add a tablespoonful of butter and the juice of half a lemon. +Pour over the fish and serve. + +FILLETS OF SOLE A LA FRANCAISE + +Fry the fillets with a chopped onion and a tablespoonful of chopped +parsley in seasoned butter. Serve with Italian Sauce. + +FILLETS OF SOLE A L'ITALIENNE + +Arrange the prepared fillets in a buttered saucepan, with salt, +pepper, chopped onion, and half a cupful of white wine. Cook for +ten minutes and drain carefully, reserving the liquid. Add four +tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish +Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley, +and the juice of half a lemon. Pour over the fish and serve. + +FILLETS OF SOLE A LA JOINVILLE + +Season the prepared fillets with salt, pepper, and grated nutmeg, +and put into a buttered baking-pan with a tablespoonful of butter +[Page 387] +and half a cupful of white wine. Cover, cook for ten minutes, and +drain, reserving the liquid. Arrange on a serving-dish and cover +with cooked mushrooms, oysters, and lobster. Cook together two +tablespoonfuls each of butter and flour, add the fish gravy and two +cupfuls of white stock, and cook until thick, stirring constantly. +Take from the fire, add the yolks of four eggs beaten with the +juice of half a lemon, two tablespoonfuls of butter, a pinch of red +pepper, and enough pounded lobster coral to tint. Pour the sauce +over the fish and serve. + +FILLETS OF SOLE A LA JOINVILLE--II + +Butter a flat baking-dish and arrange in it, crown-shaped, the +prepared and cleaned fillets of three soles. Add half a wineglassful +of white wine, three tablespoonfuls of mushroom liquor, and salt +and pepper to season. Cook for six minutes, take up the fish, and +put on a hot dish. Cover with Allemande Sauce, garnish with broiled +mushrooms and serve. + +SOLE A LA MAITRE D'HOTEL + +Simmer fillets of sole for six minutes in salted and acidulated +water to cover. Drain and serve with Maitre d'Hotel Sauce. + +[Page 388] +FILLETS OF SOLE A LA MAITRE D'HOTEL + +Put the fillets into a buttered baking-tin, sprinkle with salt +and lemon-juice, cover with buttered paper, and cook in a hot oven +for six minutes. Put the bones and trimmings of the fish into a +saucepan with cold water to cover and simmer slowly. Cook together +one tablespoonful of butter and two of flour, add the strained fish +stock, and cook until thick, stirring constantly. Add one-fourth +cupful of cream, reheat, take from the fire, add a tablespoonful +of minced parsley, a dash of lemon-juice, and salt and pepper to +season. Arrange the fillets on a hot platter, drain the liquid +from the pan into the sauce, pour over the fish, and serve. + +FILLETS OF SOLE A LA MARECHALE + +Season the prepared fillets with salt, pepper, and lemon-juice, +and cover with a thin coating of Bechamel Sauce. Put on ice for +an hour, dip in crumbs, then in beaten egg, then in crumbs, and +saute in clarified butter, drain, and serve with Bechamel Sauce. + +SOLE A LA NORMANDY--I + +Make a stuffing of bread-crumbs, sweet +[Page 389] +herbs, oysters, mushrooms, truffles, and a quarter of a pound of +ham, all chopped very fine and mixed to a paste with stock. Stuff +the fish with this, sprinkle with lemon-juice, dot with butter, +sprinkle with crumbs, minced parsley, and salt and pepper to season. +Add half a cupful of white stock and bake slowly, basting frequently +and adding more stock if required. + +SOLE A LA NORMANDY--II + +Butter a baking-dish and cover with sliced onions, parboiled. Lay +the sale upon them, seasoning with salt, pepper, grated nutmeg, +and minced parsley. Add the juice of a lemon and white wine to +cover. Bake in a slow oven, basting with the gravy, and adding +melted butter if necessary. Serve with a sauce made by adding half +a cupful of cream to the gravy and thickening with a tablespoonful +each of butter and flour cooked together. + +SOLE A LA NORMANDY--III + +Put the fillets from three soles in a buttered saucepan with half a +wineglassful of white wine, three tablespoonfuls of mushroom liquor, +and salt and pepper to season. Cover and cook for six minutes, drain, +and arrange on a serving-dish. Boil the gravy for five minutes, +[Page 390] +add a cupful of Allemande Sauce, a dozen oysters, and six sliced +mushrooms. Take from the fire, add a tablespoonful of butter and +the juice of half a lemon, pour over the fish, and serve. + +SOLE A LA NORMANDY--IV + +Butter a baking-dish and put the fish into it with two dozen oysters, +a dozen mussels, a chopped onion, a sprig each of thyme and parsley, +a tablespoonful of butter, and salt and pepper to season. Add one +cupful each of red wine and stock, cover, and cook until nearly +done. Drain and keep warm, lay the oysters and mussels over the +sole. Add to the liquid enough stock to make the required quantity +of sauce, strain, and thicken with flour cooked in butter. Take +from the fire, add the beaten yolks of two eggs, pour over the +fish, and serve. + +FILLETS OF SOLE A LA NORMANDY + +Put the fillets in a buttered saucepan with salt and pepper to +season, a tablespoonful of butter, a chopped onion, and half a +cupful of white wine. Cover and cook for ten minutes, then take +up the fish and drain carefully. Cook together without browning, +two tablespoonfuls each of butter and flour, add the liquid +[Page 391] +drained from the pan and enough oyster liquor and white stock to +make three cupfuls of sauce. Cook until thick, stirring constantly, +skim, take from the fire, and add the yolks of four eggs well-beaten, +two tablespoonfuls of butter in small bits, the juice of half a +lemon, and a few cooked oysters, mussels, and scallops cut fine. +Pour the sauce over and serve. + +FILLETS OF SOLE A L'ORLY + +Marinate the prepared fillets for half an hour in lemon-juice with +pepper and salt to season. Put the trimmings of the fish into a +saucepan with a bunch of sweet herbs and white wine to cover. Season +with salt and pepper, boil rapidly for fifteen minutes and strain. +Dredge the fillets with flour, fry in boiling fat, and serve the +sauce separately. + +FILLETS OF SOLE A LA PROVENCE + +Simmer the fillets in white wine to which a little olive-oil has +been added, seasoning with minced parsley and garlic, grated nutmeg, +salt, and pepper. Drain, sprinkle with lemon-juice, and serve with +a border of fried onions. + +[Page 392] +FILLETS OF SOLE A LA ROUEN + +Put the prepared fillets into a buttered baking-pan and squeeze +lemon-juice over them. Cover with buttered paper and bake. Cook +together one tablespoonful each of butter and flour, add one cupful +of fish stock and half a cupful of cream, and cook until thick, +stirring constantly. Season with salt, paprika, and lemon-juice. +Pour over the fish and serve. + +FILLETS OF SOLE A LA TROUVILLE + +Put the prepared fillets into a buttered pan with salt, pepper, +grated nutmeg, half a cupful of white wine, and half a cupful of +stock. Cover and cook quickly, then drain the fish and keep warm. Put +into the pan in which the fish was cooked two dozen large oysters, +two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly +until cooked, drain, and cover the fish with them. Add stock if +necessary to make the required quantity of sauce, and thicken with +two tablespoonfuls each of butter and flour cooked together. Pour +the sauce over, sprinkle with crumbs, dot with butter, and brown +in the oven. + +FILLETS OF SOLE A LA VENITIENNE--I + +Put the prepared fillets into a buttered pan +[Page 393] +with salt, pepper, nutmeg, a chopped onion, and half a cupful of +white wine. Cover and cook for ten minutes. Add two cupfuls of +stock and thicken with a tablespoonful each of butter and flour +cooked together. Take from the fire, add the yolks of four eggs +beaten with the juice of half a lemon, and two tablespoonfuls of +butter. Pour the sauce over the fish, sprinkle with chopped parsley, +and serve. + +FILLETS OF SOLE A LA VENITIENNE--II + +Simmer the fillets for ten minutes in a saucepan with clarified +butter, lemon-juice, white pepper, and salt. Simmer other fillets +without trimming in the same manner. Drain and cool. Cut the untrimmed +fillets into dice, mix with thick Allemande Sauce, grated Parmesan +cheese, and salt, white pepper, and grated nutmeg to season. Spread +this preparation very thinly on an earthen dish, and when it is +cool cut into pieces the size and shape of the fillets; dip in +crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm +the fillets and arrange in a circle alternately with the breaded +ones. Serve with any preferred sauce. + +SOLE AU GRATIN--I + +Make a paste of bread-crumbs and chopped +[Page 394] +mushrooms, seasoning with pepper, salt, and minced parsley, and +using cream for the liquid. Butter a serving-dish, spread with +a layer of the paste, lay the fish upon it, and pour over it a +wineglassful of white wine and an equal quantity of veal or chicken +stock. Cover with crumbs, dot with butter, and brown in the oven. +Serve in the dish in which it was cooked. + +SOLE AU GRATIN--II + +Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced +parsley. Season the fish with salt, pepper, and ginger, and stuff +with whole oysters, shrimps, and mushrooms. Cover with a layer +of bread-crumbs, parsley, and butter, add half a wineglassful of +white wine, and bake until done. + +SOLE AU GRATIN--III + +Put the prepared fish into a buttered baking-dish, season with +salt and pepper, sprinkle with minced parsley, add enough white +wine to keep from burning, and bake. Take up carefully, cover with +Italian Sauce, sprinkle thickly with crumbs, and brown in the oven. + +SOLE AU GRATIN--IV + +Cook together in butter a chopped onion, +[Page 395] +half a dozen mushrooms, a tablespoonful of minced parsley, and +a bean of garlic, with salt and pepper to season. Spread on the +bottom of a buttered baking-dish and lay the seasoned fillets upon +it. Add half a wineglassful of white wine and bake for five minutes. +Cover with fresh mushrooms, pour over a cupful of Spanish Sauce, +sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze +the juice of half a lemon over it and serve. + +STEWED SOLES WITH OYSTER SAUCE + +Soak the fish for two hours in seasoned vinegar and simmer until +done in salted and acidulated water. Serve with Oyster Sauce. + +FILLETS OF SOLE WITH ANCHOVIES + +Fry the fillets in olive-oil, seasoning with salt and pepper, cool, +and cut into small pieces. Add four anchovies cut into small bits, +pour over a French dressing and serve with toasted crackers. + +FILLETS OF SOLE IN CASES + +Fry in butter one cupful of chopped mushrooms, two tablespoonfuls +of chopped onion, and one tablespoonful of minced parsley, seasoning +with pepper and salt. Cut the soles in fillets, spread with the +[Page 396] +mixture, tie with thread, put into a buttered pan, cover, and bake. +Put each fillet into a small paper case, fill with Cream Sauce, lay +a mushroom on the top of each, and serve. + +FILLETS OF SOLE WITH FINE HERBS + +Prepare according to directions given for Fillets of Sale a la +Joinville--II, adding to the sauce a chopped onion and two shallots +browned in butter, with twice the quantity of chopped mushrooms, +and a bean of garlic. Season with salt, pepper, and minced parsley. + +SOLES WITH FINE HERBS + +Trim the fish and put into a buttered baking-pan, sprinkling with +chopped mushrooms, parsley, and grated onion. Season with salt, +pepper, and grated nutmeg, add enough white wine to keep from burning, +cover with buttered paper, and bake. Take up the fish and add the +drained liquid to a cupful of Allemande Sauce and reheat. Take +from the fire, add a tablespoonful of butter, the juice of half +a lemon, and a teaspoonful of minced parsley. Pour over the fish +and serve. + +FILLETS OF SOLE WITH MUSHROOMS + +Bake the fillets for ten minutes and cool. +[Page 397] +Cook together one tablespoonful each of butter and flour, add half +a cupful of stock and half a cupful of cream. Cook until thick, +stirring constantly. Add a pound of fresh mushrooms chopped fine +and simmer until the mushrooms are cooked. Cool the mushroom mixture +and spread upon the fillets. Set the baking-pan into another of +hot water, reheat in the oven, and serve with Hollandaise Sauce. + +FILLETS OF SOLE WITH OYSTERS + +Fry the fillets in butter and cover with Allemande Sauce to which +chopped cooked oysters have been added. + +FILLETS OF SOLE WITH RAVIGOTE SAUCE + +Fry the fillets in seasoned butter, adding a little lemon-juice +when done. Pour over Ravigote Sauce and serve. + +FILLETS OF SOLE IN TURBANS + +Put the bones and trimmings cut from fillets of sole in cold water +to cover, simmer for half an hour, strain, and add a pinch of salt +to the liquid. When it boils, put in the fillets rolled up, and +fastened with a toothpick. Simmer for ten minutes and prepare +[Page 398] +a Cream Sauce, using for liquid half fish stock and half milk or +cream. Pour over the fish and serve. + +FILLETS OF SOLE WITH WINE + +Butter a baking-pan, lay the fillets in it, season with salt and +pepper, and spread with butter. Add half a cupful of white wine, +cover with buttered paper, and bake for five or ten minutes. Take +up the fish carefully and add to the liquid a teaspoonful each +of butter and flour cooked together. Take from the fire, add the +yolk of two eggs, beaten smooth with half a cupful of cream; pour +over the fish and serve. + +ROLLED FILLETS OF SOLE + +Beat together until smooth two tablespoonfuls of anchovy paste, a +teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne, +and two tablespoonfuls of fresh butter. Spread long narrow fillets +of sole with the butter, roll and fasten with wooden tooth-picks. +Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in +buttered paper if desired. These fillets may be fried in butter +with parsley and onions, or dipped in egg and crumbs, and fried +in deep fat, or cooked with wine and lemon-juice in stock made +[Page 399] +from the bone and trimmings, and served with the strained stock +thickened with butter and flour cooked together. + +STUFFED FILLETS OF SOLE + +Wind long, thin, narrow fillets of sole around small carrots to +keep their shape, fastening with tooth-picks. Simmer the trimmings +of the fish for half an hour in two cupfuls of boiling water to +cover, seasoning with salt and paprika. Cover the fillets with +one cupful of this stock and half a cupful of white wine. Simmer +for twenty minutes. Cook together one tablespoonful each of butter +and flour, add one-half cupful of fish stock and cook until thick, +stirring constantly. Take from the fire, add one-half cupful of +chopped shrimps and one-half cupful of chopped oysters, the yolk +of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce +to season. Take out the carrots and replace with the cooked mixture. +Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve +with any preferred sauce. + +CHAUDFROID OF SOLES + +Marinate the fillets of three soles in seasoned lemon-juice. Chop +half a dozen mushrooms and cook for five minutes in butter, +[Page 400] +seasoned with pepper and salt. Add enough bread-crumbs to make +a smooth paste, cool, and spread on the fillets. Fold each piece +of fish so that the stuffing will be in the middle, arrange on +a buttered baking-dish, cook in a moderate oven, and cool. Cook +together one tablespoonful each of butter and flour, and add one +cupful of fish stock made from the bones and trimmings of the soles. +Take from the fire, add a little cream, and stir until cold. Pour the +sauce over the fillets, garnish with lemon, parsley, and hard-boiled +eggs, and serve very cold. + +FRITTERS OF SOLE + +Rub two tablespoonfuls of butter into half a pound of flour, add +a pinch of salt, the beaten yolk of an egg, and enough cold water +to make a very stiff paste. Roll the paste very thin and cut into +pieces large enough to wrap fillets of sole, which have been seasoned +with pepper and salt, and lemon-juice. Fry in deep fat and serve +with Tartar Sauce. + + + + +[Page 401] +TWENTY-FIVE WAYS TO COOK STURGEON + +BOILED STURGEON--I + +Cover a cut of sturgeon with salted and acidulated water. Add an +onion, six cloves, a slice of carrot, three bay-leaves, a small +bunch of parsley, and a cupful of wine. Simmer slowly until done, +drain, and serve with some of the cooking liquor thickened with +flour, browned in butter. + +BOILED STURGEON--II + +Boil the fish in court bouillon and serve with Drawn-Butter Sauce. + +BROILED STURGEON STEAKS--I + +Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season +with salt and pepper, and broil. Serve with melted butter or Maitre +d'Hotel Sauce. + +BROILED STURGEON STEAKS--II + +Skin and soak for an hour in cold salted +[Page 402] +water. Drain, wipe dry, and soak for an hour in a marinade of oil and +vinegar. Drain and broil. Serve with melted butter and lemon-juice. + +BROILED STURGEON STEAKS--III + +Skin the steaks and soak in cold, salted water for an hour, drain, +season, and broil, basting with melted butter as required. Season +with melted butter and garnish with lemon quarters and parsley. +Or, brown a tablespoonful of flour in butter, add half a cupful of +cold water and cook until thick, stirring constantly. Season with +salt, lemon-juice, and Worcestershire Sauce, or anchovy essence. +Bring to the boil, pour over the fish, and serve. + +FRIED STURGEON--I + +Parboil slices of sturgeon in milk for fifteen minutes, drain, dip +in beaten egg, then in seasoned flour, and fry brown in butter. + +FRIED STURGEON--II + +Cut the fish into cutlets, dredge with flour, dip into egg and +crumbs, and saute in a frying-pan. Drain off the fat, add a little +flour and cook to a smooth paste. Add boiling water to make a sauce, +and cook until thick, stirring constantly. Season with grated onion, +[Page 403] +pepper and salt and sweet herbs. Reheat the fish in the sauce, +squeeze in the juice of half a lemon, and serve. + +FRIED STURGEON--III + +Cut sturgeon steaks into small cutlets. Dip into egg and crumbs, +fry in fat to cover, and serve with any preferred sauce. + +BAKED STURGEON--I + +Skin a large cut of sturgeon, parboil for fifteen minutes, drain, +cover with a marinade of oil and vinegar, and let stand for an hour. +Gash the surface deeply and fill the incision with a force meat +of bread-crumbs and minced salt pork, seasoning with lemon-juice, +pepper, and minced parsley, and adding enough melted butter to make +smooth. Cover, add enough boiling water to keep from burning, and +bake, basting frequently. + +BAKED STURGEON--II + +Skin a large cut of sturgeon, parboil for fifteen minutes, drain, +and cool. Rub with a marinade of oil and vinegar, cover, and bake +with enough water to keep from burning. Serve with Caper Sauce. + +[Page 404] +BAKED STURGEON--III + +Skin a six-pound cut of sturgeon and parboil for twenty minutes. +Drain and put into a baking-pan on a layer of thinly sliced bacon. +Add enough boiling water to keep from burning, and bake until done, +basting often. + +BAKED STURGEON--IV + +Skin a six-pound cut of sturgeon, soak in salted water for an hour, +drain, and parboil in fresh water. Make a stuffing of bread-crumbs, +chopped salt pork, sweet herbs, and enough melted butter to make +a smooth paste. Score the upper-side of the fish deeply and fill +the gashes with the stuffing. Put in a buttered baking-pan with +enough water to keep from burning, and bake for an hour, basting +as required. Serve with Drawn-Butter Sauce, seasoned with capers +and catsup. + +BAKED STURGEON--V + +Cover a buttered baking-pan with thin slices of salt pork. Sprinkle +with chopped carrot, turnip, and onion, and lay a thick cut of +sturgeon upon it. Season the fish with salt, pepper, and lemon-juice, +and cover with thin slices of pork. Cook for ten minutes, +[Page 405] +then add one cupful of boiling water, and cook slowly, basting +as required. Dredge with seasoned flour after each basting, and +add more boiling water if necessary. After the fish has cooked +for an hour, remove the pork, and drop it into the pan. Pour a +wineglassful of Sherry over the fish, spread with butter, and dredge +thickly with flour. Bake until the fish is a rich brown color. Take +out the pork and add enough boiling water to the liquid in the +pan to make the required quantity of sauce. Thicken with butter +and flour cooked together, strain, and serve with the fish. + +STURGEON A LA CARDINAL + +Clean two pounds of sturgeon, bind into shape with tape, and put +it into a buttered saucepan with acidulated water to cover. Add an +onion, four cloves, a blade of mace, a sliced carrot, and a bunch +of sweet herbs. Simmer gently until the fish is done and serve +with Lobster Sauce. + +STURGEON A LA FRANCAISE + +Skin and clean a five-pound cut of sturgeon, and tie into shape +with strings. Put into a buttered saucepan with sliced carrots +and onions, a bunch of parsley, three blades of mace, three cloves +[Page 406] +of garlic, and salt and pepper to season. Add red wine and white +stock in equal parts to cover. Simmer until done, drain, and keep +warm. Take enough of the strained liquid to make a sauce, and +thicken with butter and flour cooked together. Take from the fire, +add a tablespoonful of anchovy essence, a dash of paprika, two +tablespoonfuls of butter, and the juice of a lemon. Pour over the +fish and serve. + +STURGEON A LA NORMANDY + +Remove the skin from a five-pound cut of sturgeon, cover with thin +slices of salt pork, and tie into shape with a string. Put into +a saucepan with sliced vegetables, two tablespoonfuls of butter, +one cupful of white wine, two cupfuls of white stock, a little +oyster or mussel liquor, and salt and sweet herbs to season. Cover +and cook slowly for an hour, basting with the liquid frequently. +When done, drain the fish, and keep warm. Strain the liquid, skim +off the fat, thicken with a tablespoonful each of butter and flour +cooked together, take from the fire, add the yolks of four eggs +beaten with the juice of a lemon, and two tablespoonfuls of butter +in small bits. Take the pork off the sturgeon, pour the sauce over, +and serve. + +[Page 407] +STURGEON A LA RUSSE + +Soak two pounds of sturgeon in salted water to cover for ten or +twelve hours. Drain and marinate in vinegar for an hour. Put it +into a fish-kettle with boiling water to cover, adding two onions, +a bunch of sweet herbs, and a little salt. When nearly done drain, +dredge with flour, and brown in the oven, basting with melted butter. +Bone and skin two anchovies and put them into a saucepan with a +wineglassful of white wine, a small onion, a bit of lemon-peel, +and a cupful of stock. Boil for five minutes, strain, thicken with +flour and butter cooked together, take from the fire, add two +tablespoonfuls of cream, and pour over the fish, or serve separately. + +STEWED STURGEON--I + +Marinate slices of sturgeon in vinegar for ten minutes. Drain, +dry, dredge with flour, and fry brown in hot fat. Add enough veal +stock to cover the fish, and a wineglassful of Madeira; cover and +simmer for an hour. Add a tablespoonful of capers and serve. + +STEWED STURGEON--II + +Cut sturgeon steaks into small pieces and +[Page 408] +parboil for fifteen minutes. Drain, season with salt and pepper, +and cook slowly in butter until done. Add one cupful of milk, bring +to the boil, and add one tablespoonful of flour rubbed smooth in +a little cold water. Cook until thick, stirring constantly, and +serve. + +STURGEON STEAK--I + +Put a large sturgeon steak into a buttered baking-pan with salt, +pepper, sliced onion, a bunch of parsley, and some sweet herbs. +Add Claret and white stock to cover. Cover with a buttered paper +and cook slowly until done. Drain and serve with any preferred +sauce. + +STURGEON STEAK--II + +Cover a sturgeon steak with boiling water, let stand for five minutes, +and drain. Marinate for five hours in melted butter, lemon-juice, +and vinegar, seasoning with salt and pepper. Drain, dip in egg +and crumbs, and fry in deep fat. Beat the yolks of two eggs, add +a teaspoonful of made mustard and the marinade drained from the +fish. Cook over hot water until thick, pour over the fish, and +serve. + +[Page 409] +GRILLED STURGEON + +Cut the sturgeon into slices an inch thick. Dip in flour, then +into egg and crumbs, and broil, basting with oil as needed. Season +with salt and pepper and serve with any preferred sauce. + +PANNED STURGEON + +Cut two pounds of sturgeon into squares, parboil, drain, and cool. +Cook together one tablespoonful each of butter and flour, add two +cupfuls of milk, and some of the liquid drained from the fish. Cook +until thick, stirring constantly. Season with salt and pepper, +pour over the fish and serve. + +PICKLED STURGEON + +Skin a six-pound cut of sturgeon and soak in cold water for half an +hour. Drain, cover with boiling water, parboil for fifteen minutes, +drain, and cool. Bring to the boil three pints of vinegar to which +has been added a sliced onion, two bay-leaves, a dozen cloves, +three blades of mace, a tablespoonful of mustard seed, a dozen +pepper-corns, a small red pepper, and two tablespoonfuls of sugar. +Boil for fifteen minutes, pour over the sturgeon, and let stand +covered for two or three days before using. + +[Page 410] +ROASTED STURGEON + +Clean and skin a six-pound cut of sturgeon, season with salt and +pepper, and wrap in a large sheet of buttered paper with carrots +and onions sliced, two bay-leaves, sprigs of chive and parsley, +the juice of a lemon, and a tablespoonful of olive-oil. Tie up +and bake for an hour in a moderate oven. Unwrap the paper, take +out the vegetables, and serve with any preferred sauce. + + + + +[Page 411] +FIFTY WAYS TO COOK TROUT + +BROILED TROUT--I + +Clean and split the fish and let stand for an hour in melted butter, +seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs, +broil, squeeze lemon-juice over, then serve. + +BROILED TROUT--II + +Gash a cleaned trout and marinate in oil and lemon-juice, seasoning +with salt and pepper, minced chives, and parsley, and a little +thyme. Drain, sprinkle with crumbs and chopped herbs, and broil +carefully. Serve with any preferred sauce. + +BROILED TROUT A LA MAITRE D'HOTEL + +Clean the fish but do not split. Score deeply on both sides, dip +in seasoned oil, broil, and serve with Maitre d'Hotel Sauce. + +BROILED BROOK-TROUT + +Clean and split the fish, wipe dry, dip in seasoned oil and broil. +[Page 412] +Serve with any preferred sauce. + +BROILED TROUT WITH BACON + +Wash, clean, and split a trout, and remove the back-bone. Put a +strip of bacon in place of the bone, tie the fish into its original +shape and broil over a clear fire. Garnish with fried parsley. + +BOILED TROUT--I + +Put the fish into cold court bouillon, bring to the boiling point, +and simmer for six minutes, drain, and serve with Cream Sauce. + +BOILED TROUT--II + +Tie a large trout in a cloth and boil it in salted and acidulated +water to cover, adding an onion, a stalk of celery, and a bunch of +parsley. When done, drain and keep warm. Stick blanched almonds +into the fish, sharp side down, and pour over a Cream Sauce to +which chopped hard-boiled eggs and parsley have been added. + +BOILED BROOK-TROUT--I + +Put the cleaned trout in a saucepan with +[Page 413] +enough Claret to cover. Add a slice of lemon, two cloves, four +pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly +until done and let cool in the liquid. Take out, strain a little +of the liquid over them, and serve. + +BOILED BROOK-TROUT--II + +Prepare and clean four large trout, pour over then two cupfuls +of boiling vinegar, two cupfuls of white wine, and enough water +to cover. Add an onion, three cloves, three stalks of celery, four +bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns, +and a little salt. Cover, boil until done, drain, and serve with +any preferred sauce. + +FRIED TROUT--I + +Roll the cleaned fish in seasoned flour and fry in deep fat. + +FRIED TROUT--II + +Clean the fish, split, season with salt, dredge with flour, and +saute for five minutes in hot butter. + +[Page 414] +FRIED TROUT--III + +Salt the fish and dip in equal parts of flour and corn-meal, thoroughly +mixed. Saute in salt pork fat. + +FRIED BROOK-TROUT + +Clean and split the fish, dip in seasoned flour or corn-meal, and +saute in butter or salt pork fat. + +FRIED FILLETS OF TROUT--I + +Remove the fillets from slices of sea-trout, dip in beaten egg, +then in seasoned crumbs, and fry in deep fat. Serve with Tartar +Sauce. + +FRIED FILLETS OF TROUT--II + +Boil and cool a trout and divide into fillets, removing the bone. +Season with lemon-juice, chopped onion, and minced parsley, and +cover with a very thick Cream Sauce. Dip into crumbs, then into +beaten egg, then into crumbs, fry in deep fat, and serve with any +preferred sauce. + +FRIED TROUT WITH MUSHROOM SAUCE + +Dip slices of sea-trout in beaten egg, then +[Page 415] +in seasoned crumbs, and fry in deep fat. Serve with the sauce given +in the recipe for Baked Trout with Mushroom Sauce. + +TROUT WITH REMOULADE SAUCE + +Saute a small trout in butter, drain on brown paper, and serve with +Remoulade Sauce. + +FILLETS OF TROUT A L'AURORE + +Saute the fillets of a cleaned trout in butter, seasoning with salt +and pepper. Drain and serve with Aurora Sauce. + +BAKED TROUT--I + +Scrape and clean the trout, stuff with seasoned crumbs, and put +into a buttered baking-dish. Lay a thin slice of salt pork on each +fish, sprinkle with three or four tablespoonfuls of chopped onions, +add a can of mushrooms drained from the liquor, a tablespoonful +of minced parsley, three tablespoonfuls of butter, and one cupful +of stock. Bake, basting frequently. Thicken the liquid with butter +and flour cooked together, pour over the fish, and serve. + +BAKED TROUT--II + +Clean a large sea or lake trout. Prepare a +[Page 416] +stuffing of bread-crumbs, seasoning with chopped onions, celery, +salt, pepper, and melted butter. Cook the stuffing for ten minutes, +using as little water as possible. Stuff the fish, put into a buttered +baking-pan with enough hot water to keep from burning. Cover the +fish with thin slices of salt pork and bake until done, adding +more hot water if required. Brown two tablespoonfuls of flour in +butter, add half a cupful of cream, and enough boiling water to +make a smooth thick sauce. Season with salt and pepper, add a few +capers, pour around the fish, and serve. + +BAKED TROUT--III + +Stuff a large sea or lake trout with mashed potatoes, seasoning +with butter, pepper, salt, and grated onion. Butter a baking-pan +and cover the bottom with thin slices of tomatoes. Lay the fish +upon it, sprinkle with salt and pepper, add two tablespoonfuls +of butter and enough water to keep from burning. Bake until done +and serve with the tomatoes and sliced hard-boiled eggs. + +BAKED BROOK-TROUT--I + +Clean and score small trout, dip in seasoned melted butter, and +put in a buttered baking-pan. Cover with buttered paper and bake, +[Page 417] +basting with their own liquid until done. Serve with any preferred +sauce. + +BAKED BROOK-TROUT--II + +Chop fine three or four large mushrooms and a truffle, fry for a +moment in butter, season with salt and cayenne, add enough melted +butter to make a smooth paste, and stuff large brook-trout with +the mixture. Put in a buttered baking-pan, sprinkle with minced +parsley, and pour over half a cupful of stock to which two +tablespoonfuls of butter have been added. Bake for half an hour, +basting as required. + +BAKED BROOK-TROUT--III + +Soak a cupful of bread-crumbs in milk, squeeze dry, add two +tablespoonfuls of butter, the yolk of an egg, and pepper, salt, +thyme, and lemon-juice to season. Stuff the fish, sew up, put in +a buttered baking-pan, dredge with flour, dot with butter, and +bake. + +BAKED TROUT WITH WHITE WINE--I + +Put the cleaned fish in a small buttered baking-pan with white +wine to moisten, and salt and pepper to season. Cover with buttered +paper and bake, basting with the liquid. Take up the fish, thicken +[Page 418] +the liquid with butter and flour cooked together, add a little more +butter, pour over the fish, and serve. + +BAKED TROUT WITH WHITE WINE--II + +Take the fillets from a three-pound trout and bake for ten minutes +in a buttered baking-pan. Fry a chopped onion in butter, add a +tablespoonful of flour and half a cupful of white wine. Cook until +thick, stirring constantly, and add two tablespoonfuls of butter, +broken into bits. Pour the sauce over the fillets and bake for +fifteen minutes longer. + +BAKED TROUT A LA CHAMBORD + +Split and bone the cleaned fish and put in a buttered baking-pan +skin side down. Sprinkle with salt, pepper, and crumbs, and put into +the oven. Cover the bones and trimmings with cold water, adding two +tablespoonfuls of butter, a sliced onion, and two cupfuls of stock. +Boil for half an hour, strain, add a can of mushrooms, chopped, and +enough crumbs to thicken. Season with salt, pepper, and anchovy +paste. Take up the fish carefully, put on a serving-dish, cover +with the sauce, put in the oven for a few moments, and serve. + +[Page 419] +TROUT WITH FINE HERBS + +Put half a dozen cleaned trout in a buttered baking-dish with half +a glassful of white wine, and a finely chopped shallot. Bake for ten +minutes, strain the liquid, and add to it one cupful of Allemande +Sauce. Add also a small chopped onion, two shallots, twice the +quantity of mushrooms, and a bean of garlic, all minced and fried +in butter. Season with salt, pepper, minced parsley, and lemon-juice; +pour over the fish and serve. + +BAKED TROUT WITH MUSHROOM SAUCE + +Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout +upon it, cover with crumbs, dot with butter, squeeze over the juice +of half a lemon, and bake, adding enough water to keep from burning. +Brown a tablespoonful of flour in butter, add the liquid drained +from the fish, one cupful each of mushroom and oyster liquor, and +a wineglassful of Madeira. Cook until thick, stirring constantly, +take from the fire, and add a few cooked oysters, shrimps, and +mushrooms. Season with salt and pepper and serve separately. + +BAKED TROUT WITH POLISH SAUCE + +Put a cleaned trout into a buttered baking-pan, +[Page 420] +rub with butter, and season with salt and pepper. Fry a chopped onion +in butter, add half a cupful of white wine and two tablespoonfuls +of minced parsley, and pour over the fish. Sprinkle with crumbs, +dot with butter, and bake slowly until done. Melt one and one-half +cupfuls of butter and add a tablespoonful of minced parsley, and +three hard-boiled eggs chopped very fine. Serve the sauce separately. + +STUFFED TROUT + +Clean, split, and stuff a trout, using seasoned crumbs or chopped +oysters. Put in a buttered baking-dish, lay in the fish, season +with salt and pepper, cover with crumbs, dot with butter, pour +over a little white wine, and bake in the oven. Serve in the dish +in which they were baked. + +TROUT BAKED IN PAPERS + +Stuff trout with seasoned crumbs, cover each one with a thin slice +of salt pork, and wrap in buttered paper, fastening the papers +securely; bake and serve in the papers. + +BROOK-TROUT IN PAPER CASES + +Stuff the fish with seasoned crumbs or chopped oysters or raw fish +pounded to a pulp and mixed to a paste with the beaten white of egg +[Page 421] +and a little cream. Lay a very thin slice of salt pork on each fish +and wrap in buttered paper. Bake in a hot oven. Remove the string +and serve in the paper. Serve any preferred sauce separately. + +TROUT IN CASES + +Clean, parboil, and trim the fish, wrap in buttered paper, bake, +and serve with Fine Herb Sauce. + +TROUT A L'AURORE + +Boil and skin the fish, put on a serving-dish, cover with Allemande +Sauce, and the chopped yolks of hard-boiled eggs. Brown in the +oven and serve with Aurora Sauce. + +TROUT A LA CAMBACERES + +Prepare six trout according to directions given in the recipe for +Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce, +adding two chopped truffles, half a dozen chopped mushrooms, a dozen +chopped olives, and three tablespoonfuls of stewed and strained +tomato. Pour over the fish and serve. + +[Page 422] +TROUT A LA CHAMBORD + +Stuff cleaned trout with chopped oysters or seasoned crumbs, and +put into a buttered baking-dish. Add half a wineglassful of white +wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, +and salt and pepper to season. Bake in the oven, basting frequently. +Take up the fish, strain the liquid, and add it to a cupful of Spanish +Sauce, with a chopped truffle, four cooked mushrooms, chopped, and +a dozen cooked oysters. Pour the sauce over the fish and serve. + +TROUT A LA CHEVALIERE + +Boil, skin, trim the fish, cover with very thick Cream Sauce and let +cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly +with grated Parmesan cheese, and bake in a buttered baking-dish, +basting with melted butter as required. Serve with Allemande Sauce, +seasoned with white wine, chopped cooked mushrooms, and anchovy +essence. + +TROUT A LA GENEVA + +Dip the trout in a marinade of oil and lemon-juice seasoned with +salt, pepper, and grated onion. Broil carefully. Heat one cupful +[Page 423] +of stock with a teaspoonful of anchovy essence and a tablespoonful +each of minced parsley and Claret. Pour over the fish and serve. + +TROUT A LA GASCONNE + +Prepare the fish according to directions given in the recipe for +trout a l'Italienne, and pour over it a Sauce a la Gasconne. + +TROUT A LA HUSSAR + +Stuff a cleaned trout through the mouth with butter mixed with finely +chopped sweet herbs. Dip in seasoned oil and broil. + +TROUT A L'ITALIENNE + +Boil a large sea-trout in salted water, drain, skin, and serve +with Italian Sauce, seasoned with butter, anchovy paste, nutmeg, +and lemon-juice. + +TROUT A LA PROVENCE + +Cook the cleaned trout in salted and acidulated water with a sliced +carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with +a sauce made by boiling for fifteen minutes one cupful of stewed +tomatoes, a chopped onion, two sprigs of parsley, two truffles, and +[Page 424] +half a dozen mushrooms. Strain over the fish, garnish with olives, +and serve. + +TROUT A LA ROYALE + +Stuff a large trout with seasoned crumbs, and cover it with Claret, +adding mushrooms, parsley, chopped onion, thyme, a bay-leaf, +pepper-corns, and mace to season. Drain the fish and reduce the +liquid by rapid boiling to one cupful. Strain, mix with Allemande +Sauce, seasoning with anchovy paste, red pepper, and lemon-juice. + +TROUT A LA VENITIENNE + +Clean a large trout and score it deeply. Fill the openings with +butter highly seasoned with chopped sweet herbs, and marinate for +an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed +with chopped sweet herbs, and broil. Serve with any preferred sauce. + +TROUT AU GRATIN--I + +Parboil, drain, and skin. Put on a buttered baking-dish, season +with pepper, salt, minced parsley, chopped shallots, and chopped +mushrooms. Cover with Brown Sauce, pour over half a cupful of +[Page 425] +Sherry and bake. Sprinkle with crumbs, dot with butter, and brown. +Squeeze lemon-juice over and serve in the same dish. + +TROUT AU GRATIN--II + +Clean and bone a two-pound trout. Put in a buttered baking-pan, +skin side down. Dot with butter, season with cayenne, sprinkle +with chopped anchovies, cover with half a pound of grated American +cheese, and pour over one cupful of sour cream. Bake for half an +hour, basting as required. + +TROUT AU BEURRE NOIR + +Clean and score the fish, dip in seasoned flour, saute in hot butter, +and take up. Brown half a cupful of butter, take from the fire, +add the juice of a lemon and a teaspoonful of minced parsley, pour +over the fish, and serve. + +TROUT WITH SHRIMP SAUCE + +Put the cleaned trout on the grate in a fish kettle, adding salted +water to cover. Add also a sliced carrot, a sprig of thyme, two +bay-leaves and half a wineglassful of white wine. Simmer until +done, drain, and serve with Shrimp Sauce. + +[Page 426] +TENDERLOIN OF TROUT WITH WINE SAUCE + +Cut a large sea-trout in pieces and simmer until done in salted +and acidulated boiling water to which a large sliced onion has been +added. Drain and keep warm. Cook together two tablespoonfuls each +of butter and flour and add enough of the liquid drained from the +fish to make a thick sauce. Cook until thick, stirring constantly, +take from the fire, add one cupful of Madeira wine and three eggs +well-beaten. Put the fish in a buttered baking-pan, sprinkle with +seasoned crumbs, cover with mushrooms, then with oysters and shrimps. +Pour the sauce over and bake until the oysters are done. Serve in +the dish in which it was baked. + +STEAMED TROUT + +Lay the prepared fish in a steamer and place over boiling water, +steam until done and serve with plenty of melted butter or Egg +Sauce. + +STEAMED BROOK-TROUT + +Clean the fish, season lightly with salt and pepper and steam until +tender. Serve with Hollandaise or Tartar Sauce. + +[Page 427] +TROUT EN PAPILLOTES + +Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap +a thin slice of salt pork around each one, season with salt and +pepper, wrap in buttered paper, fasten firmly, and bake in a slow +oven for twenty minutes. Serve in the papers. + +ESCALLOPED TROUT + +Boil two trout in salted water, drain and flake, removing all the +bones. Fry a small chopped onion in butter, add a tablespoonful of +flour and two cupfuls of milk. Cook until thick, stirring constantly. +Put a layer of the boned fish in a buttered baking-pan, add a layer +of the sauce, sprinkle with minced parsley, and repeat until the +dish is full. Cover with crumbs, dot with butter, and brown in +the oven. + + + + +[Page 429] +FIFTEEN WAYS TO COOK TURBOT + +BOILED TURBOT + +Wash the fish carefully and soak it for an hour in salted water, +drain, and rinse in fresh water. With a sharp knife score the black +skin in a straight line from head to tail. Boil the fish in salted +and acidulated water to cover, drain, garnish with parsley and +lemon, and serve with any preferred sauce. + +BROILED TURBOT + +Clean a small turbot and marinate for an hour in seasoned oil and +vinegar or lemon-juice. Drain, broil, and serve with any preferred +sauce. + +BROILED TURBOT A LA PROVENCE + +Soak the fish for four hours in a marinade of oil and lemon-juice, +seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and +garlic. Drain, broil the fish on one side, and put in a buttered +baking-dish with the marinade. Add two cupfuls of white wine, and +[Page 430] +bake, basting frequently. Take up the fish, and add the remainder +of the bottle of wine to the liquid. Boil for five minutes, rub +through a sieve, thicken with butter and flour cooked together, +season with anchovy paste, minced parsley, and capers. Pour over +the fish and serve. + +BAKED TURBOT + +Rub a small cleaned turbot with melted butter, sprinkle with minced +parsley, powdered mace, and salt and pepper to season. Let stand +for an hour and put into a buttered baking-dish. Brush with beaten +egg, sprinkle with crumbs, dot with butter, bake, and serve with +any preferred sauce. + +TURBOT A LA BECHAMEL + +Reheat cold flaked turbot in a Bechamel Sauce, adding a few cooked +oysters. + +TURBOT AU BEURRE NOIR + +Cut cold cooked turbot into small fillets. Brown half a cupful +of butter, add tarragon vinegar to taste, and pepper, salt, and +minced parsley to season. Reheat the fish in the sauce and serve. + +[Page 431] +TURBOT A LA CREME--I + +Reheat cold flaked turbot in a Cream Sauce, seasoning with grated +nutmeg and lemon-juice. + +TURBOT A LA CREME--II + +Cook together three tablespoonfuls each of butter and flour, add +a quart of cream and cook until thick, stirring constantly. Season +with pepper, salt, minced parsley, and grated onion. Butter a +baking-dish, put in a layer of cold cooked turbot flaked fine, +cover with sauce, and repeat until the dish is full, having sauce +on top. Sprinkle with crumbs, dot with butter, and brown in the +oven. Sprinkle with chopped eggs and parsley. + +TURBOT AU GRATIN--I + +Remove the skin, fat, and bone from cold turbot, and flake fine +with a fork. Fry in butter a slice of onion chopped, a small slice +of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a +tablespoonful of flour, one cupful of milk, and half a cupful of +stock or water. Cook until thick, stirring constantly. Season with +salt and pepper and rub through a sieve. Put a layer of the flaked +fish in the bottom of a buttered baking-dish, spread with the sauce, +[Page 432] +sprinkle with grated Parmesan cheese, and repeat until the dish is +full. Cover with crumbs, sprinkle with cheese, dot with butter, and +brown in the oven. + +TURBOT AU GRATIN--II + +Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel +Sauce to which has been added the yolks of four eggs well-beaten, +half a cupful of grated Parmesan cheese, and lemon-juice and grated +nutmeg to season. Mix lightly, put into a buttered baking-dish, +cover with crumbs, sprinkle with Parmesan cheese, dot with butter, +and brown in the oven. Cream may be poured over the fish before +sprinkling with the crumbs. + +TURBOT A LA HOLLANDAISE + +Clean a medium sized turbot and make a deep incision down the back +from head to tail. Rub with lemon-juice and boil in salted and +acidulated water until tender. Drain and serve with Hollandaise +Sauce. + +FILLETS OF TURBOT A L'INDIENNE + +Cut a small turbot into fillets and fry in butter with a little +curry powder to season. Serve with Veloute Sauce. + +[Page 433] +FILLETS OF TURBOT A LA MARECHALE + +Clean and boil the fish and cut into convenient pieces for serving. +Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, +dip in beaten egg, then in seasoned crumbs, and fry. Serve with +any preferred sauce. + +FILLETS OF TURBOT A LA RAVIGOTE + +Saute the prepared fillets in butter, seasoning with salt, pepper, +and lemon-juice. Drain, and serve with Ravigote Sauce. + +FILLETS OF TURBOT + +Soak a medium sized turbot in salted water for half an hour, drain, +rinse in fresh water, and cut into fillets. Dip in seasoned melted +butter and broil or saute in melted butter. Serve with Maitre d'Hotel +Sauce. + +FILLETS OF TURBOT WITH CREAM + +Separate cold cooked turbot into fillets and reheat in a Cream Sauce. + + + + +[Page 435] +FIVE WAYS TO COOK WEAKFISH + +FRIED WEAKFISH + +Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat +to cover, and serve with any preferred sauce. + +BAKED WEAKFISH--I + +Arrange the fish on a buttered baking-dish with minced onion, parsley, +and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten +with equal parts of white wine and white stock. Cover with small +bits of butter, bring to the boil, and finish cooking in the oven. +Take up the fish and thicken the sauce with crumbs, dot with butter, +and brown in the oven. Squeeze lemon-juice over and serve in the +baking-dish. + +BAKED WEAKFISH--II + +Clean and split the fish, season with salt and pepper, and put +into a buttered baking-pan, skin side up. Rub with butter and bake. +Pour over melted butter, sprinkle with minced parsley, and serve. + +[Page 436] +FILLETS OF WEAKFISH IN CASES + +Spread the fillets with chapped oysters mixed with the unbeaten +white of egg. Season with salt and pepper, sprinkle with chapped +shallots, parsley, and mushrooms. Cover with crumbs, dot with butter, +wrap in buttered paper, and bake slowly far half an hour. Serve +with Veloute Sauce, seasoned with lemon-juice. + +FILLETS OF WEAKFISH A L'ORLY + +Season the fillets with salt, pepper, and lemon-juice, dip in flour, +then in well-beaten eggs to which two tablespoonfuls of olive-oil +have been added, and then in crumbs. Fry in deep fat and serve +with Tomato Sauce. + +FILLETS OF WEAKFISH A LA HAVRAISE + +Season the fillets with salt and pepper and fry for a few minutes +in butter. Drain and keep warm. Add to the butter two cupfuls of +Veloute Sauce and a wineglassful of white wine. Boil for five minutes, +take from the fire, add the yolks of three eggs beaten with the +juice of half a lemon, and three tablespoonfuls of butter. Reheat, +but do not boil. Add a few cooked mushrooms or oysters to the sauce, +pour over the fish, and serve. + +[Page 437] +TURBANS OF WEAKFISH + +Take the fillets of four small weakfish, remove the skin and most +of the bones. Spread with chopped oysters mixed with seasoned crumbs, +roll up, fasten with skewers, put in a buttered baking-pan, cover +with buttered paper, and bake until done. Take out the skewers, +cool, dip in crumbs, then in beaten egg, then in crumbs, fry in +deep fat, drain, and serve with Ravigote Sauce. + + + + +[Page 439] +FOUR WAYS TO COOK WHITEBAIT + +FRIED WHITEBAIT--I + +Heat together one cupful of lard and one cupful of olive-oil. Sprinkle +the whitebait thickly with seasoned flour and shake free of all that +does not adhere readily. Fry quickly in a frying-basket, season +with salt and cayenne, and serve immediately. + +FRIED WHITEBAIT--II + +Wash the whitebait in ice-water, drain, wipe dry, dip in milk, +then in equal parts of cracker dust and seasoned flour. Fry in deep +fat, season with salt and cayenne, and serve. + +FRIED WHITEBAIT--III + +Cover the fish with cold water, drain, and throw them into a cloth +strewn with sifted flour. Shake them in the cloth to make the flour +adhere to them, then toss them in a sieve. The fish will not stick +together if they are fresh. Have ready plenty of boiling beef fat, +and fry the whitebait in a wire basket, a few at a time. When they +are crisp without being brown they are done enough. Drain, sprinkle +[Page 440] +with salt, and serve immediately. + +DEVILLED WHITEBAIT + +Fry the whitebait according to directions previously given, season +very highly with cayenne pepper, and serve. + + + + +[Page 441] +TWENTY-FIVE WAYS TO COOK WHITEFISH + +BOILED WHITEFISH + +Boil a large whitefish in salted and acidulated water, adding a +bunch of parsley and a sliced onion to the water. Drain, and serve +with any preferred sauce. + +BOILED WHITEFISH A LA MACKINAC + +Clean and split the fish and put into a buttered dripping-pan, +skin-side down. Add enough salted water barely to cover, and simmer +for half an hour. Serve with Maitre d'Hotel Sauce and garnish with +hard-boiled eggs. + +FRIED WHITEFISH--I + +Clean and trim the fish and cut into convenient pieces for serving. +Dip in seasoned flour and saute in hot lard in a frying-pan. + +FRIED WHITEFISH--II + +Cut the fish in slices, dip in beaten egg, then in seasoned crumbs, +and fry in fat to cover. Serve with any preferred sauce. + +[Page 442] +FRIED WHITEFISH--III + +Clean and dry the fish, cut into fillets, dip in seasoned crumbs, +then in egg, then in crumbs, and fry quickly in fat to cover. Serve +with Tartar Sauce. + +BROILED WHITEFISH--I + +Clean, trim, and split a large whitefish, season with salt, pepper, +and oil, and broil. Garnish with lemon and parsley and serve with +Tartar Sauce. + +BROILED WHITEFISH--II + +Put a cleaned and split whitefish on a wire broiler, season with +salt and cayenne, lay a few thin slices of bacon on top, put the +broiler on a baking-pan, and cook in the oven without turning. +Put on a platter, add a little butter, and rub hard-boiled eggs +through a sieve over the fish. Garnish with parsley and lemon. + +BROILED WHITEFISH--III + +Clean and split the fish, season with salt and pepper, sprinkle +with lemon-juice, and broil. Pour over melted butter and serve. + +BAKED WHITEFISH--I + +Clean and split a large fish, remove the bone, and put in a buttered +baking-pan skin-side down. Season with salt, cayenne, and lemon-juice, +[Page 443] +sprinkle with crumbs, dot with butter, and bake. Serve with any +preferred sauce. + +BAKED WHITEFISH--II + +Make a stuffing of one and one-half cupfuls of dry bread-crumbs, +seasoning with salt and pepper. Add a heaping tablespoonful of +butter and one egg well-beaten. Stuff the fish and sew it up. Put +in a buttered baking-pan, pour in one cupful of vinegar, and bake +until done, basting with butter and hot water. Take up the fish +and thicken the gravy with two tablespoonfuls of flour browned +in butter and rubbed smooth with a little cold water. + +BAKED WHITE FISH--III + +Dip the fillets of whitefish in beaten egg, then in crumbs, then in +egg, then in crumbs, and lastly in beaten egg. Bake in a buttered +dripping-pan for twenty-five minutes and serve with Cream Sauce. + +BAKED FILLETS OF WHITEFISH + +Cut a large cleaned whitefish into fillets, removing as much as +possible of the bone. Season with salt and pepper, dip into beaten +egg, then in crumbs, then in beaten egg, then in crumbs, and lastly +[Page 444] +in beaten egg. Bake in a thickly buttered baking-dish, drain on +brown paper, garnish with fried parsley, and serve with Parsley +Sauce. + +BAKED WHITEFISH A LA BORDEAUX + +Stuff a large whitefish with seasoned crumbs, put into a buttered +baking-pan, rub with butter, dredge with seasoned flour, add one +cupful of Claret, and bake. Take up the fish, strain the liquid, +add a little more Claret, thicken with flour, brown in butter, +season with red pepper, and serve separately. + +STUFFED WHITEFISH + +Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet +herbs, and melted butter. Add a beaten egg to bind, stuff the fish, +and sew up. Bake slowly, basting with melted butter and water, +and serve with Tartar Sauce. + +STUFFED WHITEFISH WITH OYSTER SAUCE + +Make a stuffing of two cupfuls of bread-crumbs, half a cupful of +chopped salt pork fried crisp, a chopped hard-boiled egg, half a +cupful of vinegar, and salt, pepper, butter, sage, and mustard +to season. Stuff the fish, tie in mosquito netting, and steam until +[Page 445] +done. Pour over a Cream Sauce to which cooked oysters and a little +lemon-juice and minced parsley have been added. + +WHITEFISH A LA CREME--I + +Cook the fish until done in boiling salted water, drain, and remove +the large bones. Cook together two tablespoonfuls each of butter +and flour, add two cupfuls of milk, and cook until thick, stirring +constantly. Season with salt, pepper, grated onion, minced parsley, +and grated nutmeg, take from the fire and add half a cupful of +butter. Add also the white of an egg well-beaten. Put the fish on +a serving-dish, spread the sauce over it and brown in the oven. + +WHITEFISH A LA CREME--II + +Clean a whitefish and simmer until done in salted, boiling water. +Drain, remove the large bones. Put into a buttered baking-pan, +sprinkle with chopped onion and minced parsley, seasoning with +grated nutmeg, salt, and pepper. Cover with Cream Sauce to which +three tablespoonfuls of butter have been added, and put into a +hot oven for ten or fifteen minutes. + +[Page 446] +WHITEFISH AU GRATIN--I + +Boil a whitefish in salted water and flake fine with a fork. Bring +to the boil two cupfuls of milk and thicken it with a tablespoonful +of corn-starch rubbed smooth in a little cold water. Take from +the fire, add salt and pepper to season, two tablespoonfuls of +butter, and two eggs well-beaten. Butter a baking-dish, put in a +layer of fish, cover with sauce, season with grated nutmeg, and +repeat until the dish is full. Cover with crumbs, dot with butter, +and brown in the oven. + +WHITEFISH AU GRATIN--II + +Skin and bone the fish, cut into small squares, and season with salt +and pepper. Brown two tablespoonfuls of flour in butter, and add +gradually two cupfuls of stock or milk. Cook until thick, stirring +constantly, seasoning with salt, pepper, lemon-juice, minced parsley, +grated onion, and a tablespoonful of vinegar. Butter a baking-dish, +put in a layer of the fish, cover with sauce, and repeat until +the dish is full. Cover with crumbs, dot with butter, and brown +in the oven. + +WHITEFISH A LA MAITRE D'HOTEL + +Clean, split, and bone a large whitefish, dip in seasoned oil, broil, +[Page 447] +and serve with Maitre d'Hotel Sauce. + +WHITEFISH A LA POINT SHIRLEY + +Clean, split, and bone the fish, and put into a buttered baking-pan, +skin-side down. Season with salt, red pepper, and lemon-juice, add +enough boiling water to keep from burning, and bake. Serve with +Maitre d'Hotel Sauce. + +PLANKED WHITEFISH--I + +Butter a fish-plank and tack a large cleaned and split whitefish on +it, skin side down. Rub with butter, season with salt and pepper, +and cook in the oven or under a gas flame. Put a border of mashed +potato mixed with the beaten white of egg around the fish, using +a pastry tube and forcing bag. Put into the oven for a few minutes +to brown the potato, and serve with a garnish of lemon and parsley. + +PLANKED WHITEFISH--II + +Clean and split a large whitefish, remove the bone, and tack on +a buttered fish-plank, skin-side down. Season with salt, pepper, +butter, and lemon-juice, and bake in the oven. + +[Page 448] +CREAMED WHITEFISH A LA MADISON + +Steam a large whitefish until tender, take out the bones, and flake +fine. Cook together one tablespoonful of butter and two of flour, +add two cupfuls of milk, and cook until thick, stirring constantly. +Season with parsley, thyme, grated onion, salt, and pepper, take +from the fire, add two eggs well-beaten, and three tablespoonfuls +of butter. Put in a buttered baking-dish a layer of fish, then a +layer of sauce, and repeat until the dish is full, having crumbs +and butter on top. Brown in the oven. + +JELLIED WHITEFISH + +Boil two pounds of whitefish in salted and acidulated water, with +four bay-leaves, a tablespoonful of pepper-corns, and half a dozen +cloves. Take out the fish, strain the liquid, and reduce by rapid +boiling to a quantity barely sufficient to cover the fish. Add +the juice of a lemon and two ounces of dissolved gelatine. Flake +the fish with a fork, removing all skin, fat, and bone, mix with +the liquid, pour into a fish mould, wet with cold water, and put +on ice until firm. Serve with Mayonnaise or Tartar Sauce. + +WHITEFISH CROQUETTES + +One cupful of cold boiled fish flaked fine. +[Page 449] +Add to it half a cupful of mashed potatoes, half a cupful of +bread-crumbs, half a cupful of cream, the beaten yolks of two eggs, +and salt and pepper to season. Shape into croquettes, dip into +the beaten white of eggs, then into crumbs, and fry in deep fat. +Garnish with parsley and serve with any preferred sauce. + +WHITEFISH WITH FINE HERBS + +Put a large whitefish in a buttered baking-pan with salt, pepper, +grated nutmeg, minced parsley, chopped onions, and mushrooms to +season. Moisten with white wine and white stock, and bake, basting +frequently. Cover with Veloute Sauce, sprinkle with crumbs, dot +with butter, bake brown, squeeze lemon-juice over, and serve. + + + + +[Page 451] +EIGHT WAYS TO COOK WHITING + +BROILED WHITINGS + +Trim the fish and score on both sides, dip in oil, broil, and serve +with Maitre d'Hotel Sauce. + +BOILED WHITINGS + +Clean and trim the fish, boil in salted water, drain, and serve +with any preferred sauce. + +FRIED WHITINGS + +Trim and skin the fish, skewer in a circle, dip into beaten eggs, +then in seasoned crumbs, and fry in fat to cover. Serve with any +preferred sauce. + +FILLETS OF WHITING A LA MAITRE D'HOTEL + +Saute the prepared fillets in fresh butter, seasoning with pepper +and salt. Drain, and serve with Maitre d'Hotel Sauce. + +FILLETS OF WHITING A LA MARECHALE + +Parboil the prepared fillets, drain, cool, spread with very thick +[Page 452] +Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs, +and fry in fat to cover. Serve with any preferred sauce. + +FILLETS OF WHITING A L'ORLY + +Fillet the whitings and remove the skin from each. Marinate for +two hours in oil and vinegar with pepper, salt, thyme, bay-leaf, +parsley, and shallot to season. Drain, dip in flour, and fry in +deep fat. + +FILLETS OF WHITING A LA ROYALE + +Prepare according to directions given in the recipe for Fillets +of Whiting a l'Orly, dipping in batter before frying. + +WHITING WITH FINE HERBS + +Clean and skin the fish well and fasten them with their tails in +their mouths. Put on a buttered baking-dish, season with salt, +pepper, and powdered sweet herbs, pour over a little melted butter, +cover, and bake. Allow one fish for each person and serve in the +dish in which they are baked. + + + + +[Page 453] +ONE HUNDRED MISCELLANEOUS RECIPES + +BAKED FISH + +Prepare a Cream Sauce, seasoning with grated onion, minced parsley, +and powdered mace. Take from the fire, add the yolks of two eggs, +and salt and pepper to taste. Put a layer of cold cooked flaked +and seasoned fish into a buttered baking-dish, spread with the +sauce, and repeat until the dish is full, having sauce on top. +Sprinkle with crumbs, dot with butter, and brown in the oven. This +may be baked in individual dishes if desired. + +FISH BALLS + +Prepare a fish stock from the skin, bones, and trimmings of fish, +seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil +slowly for an hour in water to coyer. Chop the raw fish with a few +blanched almonds and a little garlic. Season with salt, pepper, +and mace, and shape into small balls. Strain the stock, bring it to +the boil, drop the balls in, and simmer slowly for twenty minutes. +Skim out the balls and put on ice. Beat six eggs thoroughly with a +[Page 454] +little cold water and add them gradually to the boiling stock. Cook +in a double-boiler until smooth and thick. Take from the fire, add +the juice of two lemons, and a tablespoonful of tarragon vinegar. +Pour the sauce over the balls, sprinkle with capers and minced +parsley, and serve very cold. + +COLD BOILED FISH + +Clean and skin a large fish and put on a piece of buttered paper in +the bottom of a fish-pan. Add a sliced onion, two beans of garlic, +and enough salted water to cover. Simmer until done. Take it up +and squeeze over it the juice of a lemon. Boil two eggs hard, chop +the whites fine and sift the yolks. Cut cold boiled beets in fancy +shapes. Put a row of the chopped whites of eggs down the middle +of the fish, on each side of that a row of the yolks, and next to +the yolks a row of the beets. Pour over a French dressing, garnish +with lettuce leaves, and serve. + +FISH A LA BRUNSWICK + +Cook any large fish in salted water, adding one cupful of vinegar, +and sliced onions, celery root, and parsley to season. For the +sauce mix the yolks of two hard-boiled eggs with the yolks of two +[Page 455] +raw eggs, add a teaspoonful of prepared mustard, and a little salt, +pepper, vinegar, lemon-juice, chopped parsley, onion, capers, +shallots, and chopped pickle. Mix to a smooth paste with oil, add +the finely chopped whites of the eggs, spread over the drained +fish, and serve. + +FISH AUX BOUILLABAISSE + +Heat a tablespoonful of sweet oil, cut a small piece of onion into +bits, and let brown in the oil, add a cupful of strained tomatoes, +a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a +dash of tabasco, a little tomato catsup, salt, pepper, parsley, +and white wine; let this boil for half an hour, then add the fish +and boil for twenty minutes. Serve on buttered toast with the sauce +poured over. Garnish with parsley. + +BOUILLABAISSE--I + +Cut into pieces and remove the bones from three pounds of fish, +add six shrimps or one lobster or two crabs, cooked, and cut into +large pieces, add one-half pint of olive-oil; fry lightly, and add +one lemon and two tomatoes, one onion, and one carrot, all sliced, +one pinch of saffron,--as much as lies on a ten cent piece,--a +bay-leaf, and some parsley. A bean of garlic is used, unless the +[Page 456] +casserole is rubbed with it before cooking. Stir for ten minutes, +add one cupful of stock and one wineglassful of white wine or cider. +Cook for fifteen minutes longer, pour out into a bowl, place slices +of toast in the casserole, and cover with the fish and vegetables, +allowing the sauce sufficient time to soak into the toast, and +adding salt and pepper to taste. + +BOUILLABAISSE--II + +Put into a saucepan about four pounds of different varieties of +fish, including one lobster. The fish should be cleaned and cut +into small square pieces; the lobster should be cut in sections, +leaving the shell on. Add a bunch of parsley, three sliced tomatoes, +one large whole clove of garlic, chopped fine, three bay-leaves, half +a dozen cloves, one teaspoonful of saffron, three sliced onions, +one cupful of olive-oil, salt and pepper to season, and enough +water to cover. Bring to the boil, and simmer for thirty minutes. +Line a soup tureen with thin slices of toasted bread, pour the +contents of the sauce over it, and serve in soup plates, with both +forks and spoons. This is a genuine French recipe. + +CANAPES OF FISH + +Toast small squares of bread and make a +[Page 457] +border of stiffly beaten white of egg around each one, using a +pastry bag and tube. Bake in a quick oven until light brown. Fill +the centre with creamed fish and serve very hot. + +FISH CAKES--I + +Season hot mashed potatoes with salt, pepper, and butter, and add +one beaten egg to each two cupfuls of potatoes. Add an equal amount +of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce +to make a smooth mixture. Shape into small flat cakes, dredge with +seasoned flour, and saute in bacon fat. Serve with a garnish of +fried bacon. + +FISH CAKES--II + +Chop the cooked fish and season with grated onion, sweet herbs, +powdered mace, and salt and pepper. Add half as much bread-crumbs +as fish, mix with the unbeaten white of egg and a little melted +butter, shape into small flat cakes, dredge with flour, and fry +in butter. + +FISH CHOPS + +Mix cold cooked flaked fish with a little very thick Cream Sauce, +and season with lemon-juice and minced parsley. Shape into chops, +dip in egg and crumbs, and fry in deep fat. Stick a small piece of +[Page 458] +macaroni in the small end of each chop to represent the bone. +Serve with Tartar Sauce. + +CHARTREUSE OF FISH--I + +Butter a small mould and put in alternate layers of seasoned mashed +potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled +eggs. Pour over enough cream to moisten, cover with potatoes and +steam for twenty minutes. Turn out on a hot platter, garnish with +parsley, and serve with any preferred sauce. + +CHARTREUSE OF FISH--II + +Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked +flaked fish and two eggs well-beaten. Season to taste, adding a +little Worcestershire Sauce. Put into a buttered mould, steam for +thirty minutes, and serve with any preferred sauce. + +FISH CHOWDER + +Skin three or four pounds of fresh fish and cut into convenient +pieces for serving. Cut a quarter of a pound of fat salt pork into +dice, and fry crisp. Skim out the dice and fry two sliced onions +brown in the fat. Strain the fat into a deep kettle, cover with +[Page 459] +sliced raw potatoes, add the fish, salt and pepper to season, and +enough boiling water or fish stock to cover. Simmer slowly until the +fish is almost done, add two tablespoonfuls of butter, half a dozen +split Boston crackers, four cupfuls of boiling milk, and the onion +and pork dice. Reheat and serve. + +COQUILLES OF FISH + +Flake cold boiled fish and mix it with Cream Sauce. Season with +anchovy essence, salt and pepper, then fill buttered shells with +the mixture, cover with fried crumbs, heat thoroughly in the oven, +and serve. + +COURT BOUILLON FISH + +Slice the fish in pieces (red fish is best), season with salt and +pepper, and boil until done. Put two tablespoonfuls of butter into +a frying-pan, when hot slice in one large onion and brown it, add +one-half can of tomatoes, season with one teaspoonful of pepper, +one-half teaspoonful of allspice, some finely chopped parsley, and +one-half cupful of tomato catsup. Just before it begins to boil +add one wineglassful of good Claret. Cut some bread into small +cubes, fry in butter to garnish the dish. Place the fish in the +centre of the platter, pour the gravy over and garnish with the +bread cubes. + +[Page 460] +FISH A LA CREME--I + +Reheat cold cooked fish, flaked, in a Cream Sauce. + +FISH A LA CREME--II + +Butter a stoneware platter and put upon it cold cooked flaked fish +mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and +surround with a border of mashed potato mixed with beaten egg, +using a pastry bag and tube. Sprinkle with cheese and bake in the +oven. + +FISH A LA CREME--III + +Scald one quart of milk in a double-boiler with a blade of mace, +a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful +each of corn-starch and butter rubbed together. Take from the fire, +add salt and pepper to season, and the beaten yolks of two eggs. +Put a layer of fish in a buttered baking-dish, then a layer of +sauce, and repeat until the dish is full, having sauce on top. Cover +with crumbs, dot with butter, and brown in the oven. + +CREAMED FISH + +Mix cold cooked flaked fish with Cream Sauce and season to taste. +Peel large cucumbers, cut in two lengthwise, boil until tender in +[Page 461] +salted water, scoop out the pulp, and fill with the hot fish. Cover +with crumbs, dot with butter, and brown in the oven. + +CREAMED FISH WITH OYSTERS + +Reheat cold cooked flaked fish with an equal quantity of oysters +in Cream Sauce. Simmer until the edges of the oysters curl. + +CREAMED FISH ON TOAST + +Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice, +pour over hot buttered toast, and serve. + +FISH A LA CREOLE + +Chop an onion and a clove of garlic and fry in lard. Add three +tablespoonfuls of flour, cook until brown, and add one can of strained +tomatoes. Have the fish cut into convenient pieces for serving, +dredge with seasoned flour, and saute in butter until brown. Pour +the sauce over, simmer until done, and serve. + +FISH CROQUETTES--I + +Mix cold cooked flaked fish with one-third the quantity of mashed +potatoes and add enough Drawn-Butter Sauce to make a smooth paste, +season with salt, pepper, and Worcestershire, cool, shape into +[Page 462] +croquettes, dip in egg and crumbs, and fry in deep fat. + +FISH CROQUETTES--II + +Prepare a very thick Cream Sauce and mix it with twice as much cold +cooked fish flaked fine. Season to taste and cool. Add bread-crumbs +or an egg, or both, if the mixture is not stiff enough. Shape into +croquettes, dip in egg and crumbs, fry in deep fat, and serve with +any preferred sauce. + +CURRIED FISH--I + +Fry two chopped onions in butter and add a tablespoonful of flour +mixed with a teaspoonful of curry powder. Add two cupfuls of water +or stock and cook until thick, stirring constantly. Reheat in this +sauce cold cooked flaked fish; take from the fire, season with salt, +pepper, and lemon-juice, and serve in a border of boiled rice. + +CURRIED FISH--II + +Season cold cooked flaked fish with grated onion and lemon-juice +and reheat in Curry Sauce. + +CURRIED FISH--III + +Fry two chopped onions in butter and add enough flour to make a +smooth paste. Add enough stock to make the required quantity of +[Page 463] +sauce, and cook until thick, stirring constantly. Season highly with +salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar. +Reheat cold boiled fish in this sauce and serve with boiled rice. + +CURRIED FISH--IV + +Fry a chopped onion in butter, and add enough curry powder to season +highly. Add a cupful of stock or milk, and cold cooked fish cut +into small slices. Simmer for ten minutes, sprinkle with chopped +parsley, and serve. + +CURRIED FISH IN RAMEKINS + +Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual +dishes, cover with crumbs, dot with butter, sprinkle with grated +cheese, and brown in the oven. + +FISH CUTLETS + +Mix cold cooked flaked fish with very thick Cream Sauce and season +to taste. Shape into cutlets, dip in egg and crumbs, and fry in +deep fat. + +DEVILLED FISH--I + +Make a paste with a teaspoonful of dry +[Page 464] +mustard, two tablespoonfuls of butter, and lemon-juice, seasoning +with salt and cayenne. Fill small buttered shells with cold cooked +flaked fish, spread with the paste, cover with crumbs, dot with +butter, and brown in the oven. + +DEVILLED FISH--II + +Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled +eggs, seasoning with salt, pepper, minced parsley, and made mustard. +Fill small shells--clam shells are usually used--and cool. Brush +the tops with beaten egg, sprinkle with crumbs, and fry in deep +fat. Serve with Tartar Sauce. + +DEVILLED FISH--III + +Mix together one tablespoonful each of mustard, lemon-juice, and +hot water, add a teaspoonful of Worcestershire, and salt and paprika +to season. Broil the fish until it begins to brown, spread with +the mixture, dip in crumbs, and finish broiling. Serve with Tartar +Sauce. + +ESCALLOPED FISH--I + +Reheat equal quantities of cold cooked flaked fish and cold cooked +maraconi cut small in equal parts of tomato sauce and +[Page 465] +oyster liquor. Season with salt and pepper, grated onion, paprika, +and minced parsley. If desired, this mixture may be put into a +buttered baking-dish, covered with crumbs, dotted with butter, and +browned in the oven. + +ESCALLOPED FISH--II + +Fill a buttered baking-dish half full of cold cooked flaked fish +seasoned to taste. Cover with Cream Sauce, seasoned with grated +onion, chopped celery, minced parsley, and clove. Cover with mashed +potato, beaten light with the stiffly beaten white of egg, dot +with butter, and brown in the oven. Cream may be used instead of +the Cream Sauce. + +ESCALLOPED FISH--III + +Mix cold baked flaked fish with the remnants of the stuffing. Arrange +in a buttered baking-dish with alternate layers of seasoned cracker +crumbs, having crumbs on top. Pour over enough cream to moisten, +and bake brown. + +ESCALLOPED FISH--IV + +Into a well-buttered baking-dish put a layer of cold baked fish +flaked. Add a layer of the stuffing, if any, sprinkle with +[Page 466] +crumbs, dot with butter, and repeat until the dish is full, having +crumbs and butter on top. Pour over enough cream or Cream Sauce +to moisten, and bake until well browned. + +ESCALLOPED FISH AU GRATIN + +Add one egg well-beaten to three cupfuls of seasoned mashed potato. +Make a border of the potato around a stoneware platter. Put a layer +of Bechamel Sauce on the bottom of the platter, then a layer of +cold cooked flaked fish, cover with sauce, sprinkle with crumbs +and grated cheese, dot with butter, and brown in the oven. Serve +in the same dish. + +ESCALLOPED FISH IN SHELLS + +Allow one cupful of Cream Sauce to each cupful of cold cooked flaked +fish, seasoning with salt, pepper, grated onion, and lemon-juice. +Add chopped hard-boiled eggs if desired, or the yolk of one egg +beaten smooth with a little hot cream. Fill buttered shells with +the mixture, cover with crumbs, dot with butter, and brown in the +oven. Sprinkle also with minced parsley or grated Parmesan cheese, +or sweet green pepper. + +FILLED FISH + +Clean a fish thoroughly and take the flesh +[Page 467] +carefully from the skin. Do not injure the skin. Take out the bones, +chop the meat fine, and mix with an equal quantity of bread-crumbs. +Season with grated onion, salt, pepper, grated nutmeg, and minced +parsley. Add half a cupful of butter, half a cupful of blanched +and pounded almonds, three whole eggs, and the yolks of two more. +Fill the skin, preserving the natural shape of the fish, and sew +up. Simmer in court bouillon until done, drain, and stick the body +of the fish full of blanched almonds shredded. Strain the liquid +in which the fish was cooked, thicken with butter and flour cooked +together, season with lemon-juice, pour around the fish, and serve. + +FISH FRITTERS + +Mix any cold cooked flaked fish with an equal quantity of mashed +potatoes, seasoning with grated onion. Make into a paste with beaten +egg, shape into balls, dredge with flour, and fry in deep fat. +Dip in egg and crumbs before frying if desired. + +FISH IN GREEN PEPPERS + +Prepare Creamed Fish according to directions previously given. +Cut a slice from the pointed ends of green peppers, and remove the +seeds carefully. Stuff with the fish mixture, sprinkle with crumbs, +[Page 468] +and lay a bit of butter on top of each one. Put into a baking-pan +with a little hot water and bake carefully, basting as required. + +FISH HASH + +Cut salt pork into dice, fry crisp, and skim out the pork. Mix +together equal parts of cold cooked flaked fish and cooked potatoes, +cut small. Season to taste and cook slowly in the pork fat until +brown. Arrange the dice around the platter as a garnish. + +JELLIED FISH SALAD + +Mix cold flaked fish, which has been cooked in court bouillon, +with Mayonnaise. Add sufficient soaked and dissolved gelatine to +make the mixture very hard. One package of gelatine will solidify +one quart of the mixture. Pour into a mould wet in cold water and +put on the ice to harden. Turn out and serve with a garnish of +hard-boiled eggs and lettuce. + +KEDJEREE--I + +Prepare a Cream Sauce, take from the fire, season to taste, and +add two eggs well-beaten. Add cold cooked flaked fish and boiled +rice in equal parts, seasoning the rice with salt, pepper, cayenne, +[Page 469] +mace, and melted butter. Reheat and serve. + +KEDJEREE--II + +Moisten cold flaked fish with one egg beaten with two tablespoonfuls +of milk and a tablespoonful of melted butter. Heat thoroughly in +a double-boiler, season to taste, and serve with rice which has +been cooked for ten minutes in stock. + +CREOLE KEDJEREE--I + +Cook together for five minutes one cupful of cold cooked flaked +fish, one cupful of cold boiled rice, one hard-boiled egg chopped +fine, a tablespoonful of butter, and salt, red pepper, and curry +powder to season. Serve on buttered toast. + +CREOLE KEDJEREE--II + +Prepare according to directions given above, adding chopped onion +and garlic, and a little lemon-juice to the seasoning. + +FISH LOAF + +Line a buttered baking-dish with mashed potato that has been well +seasoned with pepper and salt, and made light with well-beaten +eggs. Fill the centre with Creamed Fish, seasoned to taste, cover +[Page 470] +with more mashed potato, rub with butter, and bake until the top +is nicely browned. Serve in the same dish. + +FISH WITH LEMON SAUCE + +Put to boil in a wide porcelain-lined kettle sufficient water to +cook the fish. Add one-half cupful of vinegar, and one-half cupful +of wine. Add a heaping tablespoonful of butter, and when melted, +put in the slices of fish, which have already been seasoned. Boil +until the fish is tender. In the meantime, beat the yolks of four +eggs until light with half a cupful of sugar, and the juice of two +lemons. Remove one cupful of fish stock from the kettle with the +fish. Let boil until thoroughly mixed, shaking the pan to prevent +curdling. Put on a serving-dish, and garnish with slices of lemon +and parsley. + +BAKED FISH WITH LEMON SAUCE + +Bake the fish in a pan with water and butter, taking care to add +water when all in the pan has been absorbed. When the fish is done, +drain off all the gravy which is in the pan, and put on the stove +to boil with one cupful of white wine. Beat the yolks of four eggs +with one-half cupful of sugar, stir a little wine in, add the juice +of two lemons, put back on the stove to thicken, and just before +[Page 471] +serving, pour the sauce over the fish. Half the quantity of sauce +can be used for a small family. + +CREAM LEMON FISH + +Boil the sliced fish until tender, in enough water to cover, to +which a lump of butter, half a cupful of vinegar, and salt and pepper +have been added. Beat the yolks of two eggs and two teaspoonfuls +of sugar, and add the juice of one lemon. Take the fish out of +the water, and put on the platter in which it is to be served. +Thicken the gravy with flour that has first been dissolved in a +little water. When thick, pour two cupfuls of the gravy over the +eggs and lemon, stirring all the time. When cold, add one-half +cupful of cream whipped stiff, and pour over the fish. + +MASKED FISH + +Cover the bottom of an earthen baking-dish with sliced onion, add +a thick layer of sliced raw potatoes, seasoning with salt and red +pepper. Cover with a layer of fish, add a layer of sliced tomatoes, +cover with raw potato, and fill the bowl with stock or water in +which one-half cupful of butter has been melted. Bake for two hours +in a slow oven. + +[Page 472] +STEWED FISH A LA MARSEILLES + +Cook three pounds of fish with a crab in equal parts of hot water +and cider, seasoning with minced garlic, parsley, and thyme, a +bay-leaf, and a clove. Cook for half an hour and thicken with a +tablespoonful each of butter and flour cooked together. Add the +yolks of two eggs beaten with a little cold water, and salt, pepper, +and lemon-juice to season. Add a green pepper chopped fine, and +two pods of okra. Simmer for fifteen minutes and serve in the dish +in which it is cooked. + +FISH EN MATELOTE--I + +Cut any firm-fleshed fish into strips and season with salt and +pepper. Parboil two sliced onions, drain, season, add a cupful +of hot water and half a cupful of Sherry. Add the fish and simmer +until done. Thicken with butter cooked in flour, and serve. + +FISH EN MATELOTE--II + +Cut three or four kinds of fish into convenient pieces for serving, +and sprinkle with salt and pepper. Cover with water and Claret in +equal parts, and add parsley, thyme, and bay-leaves to season. +Simmer until done. Take the fish up carefully and strain the +[Page 473] +cooking liquor. Fry a dozen or more small white onions brown in +butter. Add two tablespoonfuls of flour and the liquid drained from +the fish. Cook until thick, stirring constantly, and add boiling +water or stock, if too thick. When the onions are done, take from +the fire, season with lemon-juice, add a few cooked mushrooms, +pour over the fish, and serve. + +MATELOTE OF FISH A LA NORMANDY + +Fry brown in butter with sliced onions two pounds of fresh sliced +fish, using several kinds. Add two tablespoonfuls of flour, half +a dozen sliced mushrooms, salt, pepper, and lemon-juice to season, +a pinch of sweet herbs, and Claret and stock in equal parts to +cover. Simmer for half an hour and serve in a casserole. + +FISH MOUSSELINES + +Mince enough uncooked white fish to make two cups, add one cupful +of soft bread-crumbs and one-half cupful of cream. Press through +a colander, season with salt, pepper, lemon-juice, a suspicion +of mace, and Worcestershire Sauce. Fold in carefully the beaten +whites of four eggs. Turn into buttered moulds (round bottomed +ones) and steam one-half hour. Turn out on separate plates, surround +[Page 474] +with the sauce, and drop tiny balls of boiled potato in the sauce. +For sauce, make a stock of the fish bones and add to it two +tablespoonfuls of butter and two of flour cooked together. There +should be one and one-half cupfuls of stock. Add one-half cupful of +cream; and, when boiling, salt, pepper, and one tablespoonful of +grated horse-radish soaked in lemon-juice. + +MOULD OF FISH + +Line a buttered mould with seasoned mashed potato and fill the +centre with alternate layers of Creamed Fish and sliced hard-boiled +eggs. Cover with the potato and steam or bake. Turn out and serve +with any preferred sauce. + +FISH PATTIES--I + +Mix cold cooked flaked fish with Cream Sauce and put into buttered +patty-shells with alternate layers of crumbs. Sprinkle with crumbs, +dot with butter, and brown in the oven. + +FISH PATTIES--II + +Reheat cold cooked flaked fish in Bechamel Sauce, adding a few cooked +mushrooms. Fill patty-shells and brown in the oven. + +[Page 475] +FISH AND OYSTER PIE + +Butter a baking-dish and put in a layer of cold cooked fish, seasoning +with pepper and salt. Sprinkle with bread-crumbs, add a layer of +oysters, and season with nutmeg and minced parsley. Repeat until +the dish is full. Cover with crumbs and dot with butter, or with +a rich biscuit dough, and bake. If the biscuit crust is used, rub +with butter, and bake until brown. + +FISH PIE + +Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls +of melted butter, salt, pepper, minced parsley, and thyme to season, +and beat until smooth. Skin and bone two medium-sized fish, using +bass, cod, flounder, or mackerel. Scrape and pound half of the +flesh and add it to the bread paste. Cut the rest of the fish into +slices, season it, and arrange in layers in a deep baking-dish, +spreading each layer with the paste and seasoning. Cover with thin +slices of bacon and pour over one cupful of stock. Cover the pie +with pastry, leaving a hole in the middle for the steam to escape. +Cover with buttered paper and bake for three hours in a slow oven. +Take off the paper, brown the crust, and pour into the hole half +a cupful of stock to which a tablespoonful of Sherry or white wine +[Page 476] +has been added. Serve cold. + +NORMANDY FISH PIE + +Fill a baking-dish with any kind of fish, freed from skin, fat, +and bone, and cut into small pieces. Season with minced parsley, +grated nutmeg, salt, cayenne, black pepper, and mushroom catsup. +Moisten with white wine and brandy in equal parts, cover, bake, +and serve very hot. + +FISH PIQUANT + +Boil the fish whole in water seasoned well with onion, celery, +salt, red pepper, and a tiny bit of garlic. When tender, drain, +and put on a platter. Mix a lump of butter the size of an egg with +three tablespoonfuls of flour, then add the juice of one or two +lemons (according to size). Stir into this three cupfuls of the +water in which the fish was boiled, put back on the stove, and stir +until thickened. Remove from the fire, pour over the well-beaten +yolks of two eggs, add some cut up pickles and olives, pour over +the fish, and garnish with parsley or celery tops. + +PICKLED FISH--I + +Cut any kind of fish into pieces, dredge with flour, and fry. Cover +with hot vinegar, adding a sprig of mint, and a pod of pepper. Let +[Page 477] +cool in the liquid, drain, and serve very cold. + +PICKLED FISH--II + +Cut any firm-fleshed fish into small pieces, dredge with seasoned +flour, and fry brown in butter. Cover with boiling water to which +half a cupful of vinegar has been added. Add a chopped onion, two +tablespoonfuls of olive-oil, and a teaspoonful each of ground mace, +cloves, and allspice. Simmer for an hour and serve very hot. + +POTTED FISH--I + +Pound cold cooked flaked fish to a paste, seasoning highly with +salt, mustard, red and black pepper. Add melted butter to moisten, +pack closely in small stone jars or cups and steam for half an +hour. Cover with melted butter and keep in a cool place until ready +to use. + +POTTED FISH--II + +Cut the fish into convenient pieces for serving. For every six +pounds of fish allow one-fourth cupful each of salt, black pepper, +and stick cinnamon, one-eighth cupful of allspice and one teaspoonful +of clove. Put a layer of the fish in the bottom of an earthen pot, +[Page 478] +dredge with flour, sprinkle with spices, dot with butter, and +continue until the dish is full. Fill the jar with equal parts of +vinegar and water, cover tightly, and bake for five hours in a slow +oven. Serve cold. + +POTTED FISH--III + +Clean, skin, split, bone, and cut in small pieces three shad or +half a dozen small mackerel. Pack in layers in a small stone jar, +sprinkling each layer with salt, cayenne, and whole spices. Cover +with vinegar, close the jar tightly, and bake for five or six hours +in a slow oven. Let stand for two or three days before using. All +the small bones will be dissolved. + +RECHAUFFE OF FISH--I + +Take two cupfuls of cold cooked flaked fish and put into the chafing +dish with two tablespoonfuls of butter, one cupful of crumbs, salt +and pepper to season, and one egg beaten smooth with half a cupful +of cream. Simmer for five or six minutes. + +RECHAUFFE OF FISH--II + +Reheat one cupful of cooked flaked fish and one cupful of cooked +macaroni in butter. Season with salt, pepper, and tabasco sauce, and +[Page 479] +add one cupful of stewed and strained tomatoes. Heat thoroughly and +serve. + +RECHAUFFE OF FISH--III + +Prepare a Cream Sauce, using for liquid equal parts of cream and +fish stock. Add cold cooked flaked fish which has been seasoned +with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy +paste and minced parsley, and serve. + +RECHAUFFE OF FISH--IV + +Allow one cupful of Egg Sauce and four cupfuls of mashed potato +to each two cupfuls of cold cooked flaked fish. Put a layer of +potato in a baking-dish, lay the fish upon it, add the sauce, cover +with potato, spread with melted butter, and brown in the oven. + +RECHAUFFE OF FISH--V + +Brown a tablespoonful of flour in butter, add two cupfuls of milk, +and cook until thick, stirring constantly. Season with salt, pepper, +cayenne, ginger, and mace. Reheat cold cooked flaked fish in the +sauce. + +RECHAUFFE OF FISH--VI + +Reheat one and one-half cupfuls of stewed +[Page 480] +and strained tomatoes, seasoning with salt and pepper. Warm cold +cooked flaked fish in the sauce, take from the fire, add the yolk +of an egg beaten with a little cold water, and serve. The fish may +be put on a serving-dish and the sauce poured over it if desired. + +FISH A LA REINE--I + +Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning +with salt, pepper, and minced parsley. Add three chopped mushrooms +and the yolk of one egg well-beaten and reheat, but do not boil. +Serve in paper cases or shells. + +FISH A LA REINE--II + +Reheat cold cooked flaked fish in a Cream Sauce, seasoning with +pepper, salt, and minced parsley. Add a cupful of chopped cooked +mushrooms, and when very hot, take from the fire and stir in the +beaten yolks of two eggs. Serve in patty-shells or individual dishes. + +FISH RISSOLES--I + +Flake cold cooked fish, add one-third the quantity of grated +bread-crumbs, season with salt, pepper, grated onion, and melted +butter, and add enough well-beaten yolk of egg to make a smooth +[Page 481] +paste. Cut pie-paste into three-inch squares. Place a teaspoonful +of the minced fish in each square and cover with the paste. Wet +the edges to make sure they adhere. Dip the rissoles in egg and +crumbs, and fry in deep fat. + +FISH RISSOLES--II + +Season a cupful of cold cooked flaked fish with salt, pepper, and +melted butter. Soak a French roll soft in half a cupful of milk, +add the fish, and beat until smooth. Season with a little grated +onion and mix with two eggs well-beaten. Bake in small buttered +cups, turn out, and serve with any preferred sauce. + +FISH SALAD + +Cut a large fish into slices and boil the trimmings in water to +cover with a chopped onion, a little butter, and pepper and salt +to season. Boil for fifteen minutes, strain, and simmer the sliced +fish in it until done. Take up the fish carefully and squeeze the +juice of three lemons into the liquid. Season with cayenne, take +from the fire and add the yolks of six eggs and the whites of three +beaten with a little cold water. Reheat but do not boil; pour over +the fish and let cool. Serve very cold. + +[Page 482] +FISH SALAD A LA TYROLIENNE + +Add one cupful of cooked shrimps, cut into dice, to two cupfuls of +cold cooked flaked fish. Mix with four tablespoonfuls of vinegar, +two tablespoonfuls of capers, a pinch of celery seed, and a little +pepper. Add one green pepper freed from seeds and shredded. Mix +with Mayonnaise and serve on lettuce leaves with a garnish of +hard-boiled eggs. + +STEWED FISH--I + +Cover the trimmings of a large fish with cold water, boil for half +an hour, and strain. Add two fried onions and cover the fish with +the liquid. Add the juice of half a lemon and one tablespoonful of +butter and two tablespoonfuls of flour cooked to a smooth paste. +Simmer until the fish is done, season with salt, pepper, minced +parsley, and mushroom catsup, add one quart of parboiled oysters, +and serve. + +STEWED FISH--II + +Boil three sliced onions in water to cover until tender, and drain. +Season the onions with salt, pepper, cloves, mace, and allspice. +Cover with thick slices of fish. Add white wine or Claret and water +in equal parts to cover, and bring to the boil. Simmer until +[Page 483] +the fish is done, and thicken the liquid with butter and flour cooked +together. + +STEWED OR SHARP FISH + +Put in a fish-kettle on the stove one tablespoonful of fresh butter, +when melted add half an onion cut fine, a tiny piece of garlic, +cut fine; let brown, then add a tablespoonful of flour, lightly +browned, and enough water to cook the fish. To this liquor add +some cut up celery or celery seed, some finely chopped parsley, +two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of +cayenne pepper, some black pepper, a little ginger, and one +tablespoonful of fresh butter. When this mixture begins to boil, +add the fish, which has been cut up, and salted. Cook until done. +Remove the fish to a platter, and add to the liquor one cupful of +sweet milk, stirring constantly; boil for one minute, then pour +over the beaten yolks of two eggs, stirring all the time. Slice +a lemon over the fish, then pour the liquor over. Serve hot or +cold. + +SWEET SOUR FISH + +First cut up and salt the fish. Shad or trout is best. Put in a +fish-kettle with one and one-half cupfuls of water and one cupful +of vinegar, add one onion cut in slices, one dozen raisins, one +[Page 484] +lemon cut in slices, two bay-leaves, and six cloves. When this +mixture begins to boil, put in the fish and cook thoroughly. When +done, remove the fish to a platter. Put the liquor back on the +stove, add three tablespoonfuls of granulated sugar (which has been +melted and browned in a frying pan), then add two tablespoonfuls of +flour which has been rubbed smooth with a little water. Let boil +well and pour over the fish. If not sweet enough, add more sugar. +Serve cold. + +SWEET SOUR FISH WITH WINE + +Put to boil in a fish-kettle one cupful of water, one-half cupful +of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half +teaspoonful of ground cinnamon, and one onion cut in slices. Boil +thoroughly, then strain and add to it one lemon cut in slices, one +wineglassful of red wine, one dozen raisins, and one tablespoonful +of pounded almonds. Return to the fire, and when it comes to a boil, +add the fish, cut up and salted. Cook until done, remove the fish +to a platter, and to the liquor add a small piece of Leb-kuchen or +ginger cake, and stir in the well-beaten yolks of four eggs; stir +carefully or it will curdle. If not sweet enough, add more sugar. +[Page 485] +Pour over the fish. Shad or trout is the best fish to use. + +SPICED FISH--I + +Cook together for ten minutes one cupful of vinegar, one tablespoonful +of sugar, and six each of whole allspice, cloves, and peppercorns. +Strain over two cupfuls of cold cooked flaked fish, and serve very +cold. + +SPICED FISH--II + +Cool five pounds of sliced fish in salted water, drain, cool, and +skin. Boil together a quart of vinegar, two blades of mace, a small +onion sliced, a small red pepper, two tablespoonfuls of grated +horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard +seed, and half a cupful of water. Put the fish into an earthen +jar, pour over the hot spiced vinegar and let stand in a cold place +for two days before using. + +FISH TIMBALES + +Pound in a mortar one pound of fresh raw fish and press through +a puree sieve. To every cupful of fish pulp add a tablespoonful +of bread-crumbs soaked until soft in cream. Add also the beaten +yolk of one egg, and salt, pepper, grated onion, and nutmeg to +[Page 486] +season. Beat thoroughly, and for every cupful of pulp, fold in the +whites of two eggs beaten stiff. Fill a well-buttered mould +three-quarters full, set it into a pan of warm water, cover with +buttered paper, and bake for twenty minutes. Do not let the water +boil. Turn out on a platter and serve with any preferred sauce. + +FISH TIMBALE--I + +Run through a meat-chopper twice half a pound of white fleshed +fish. Add one cupful of soft bread-crumbs which have been boiled +to a smooth paste in a little milk. Cool, add to the fish, press +through a sieve, add six tablespoonfuls of cream, and salt and +pepper to season. Fold in carefully the stiffly beaten whites of +five eggs. Butter a small timbale mould, fill with the mixture, and +put in a baking-pan half full of boiling water. Cover with buttered +paper, bake for twenty minutes, and serve with Cream Sauce. + +FISH TIMBALE--II + +Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs +soaked in milk. Season with melted butter and grated onion and +moisten with the beaten yolks of eggs. Bake in buttered individual +moulds, turn out, and serve with a sauce made of one cupful of stewed +[Page 487] +and strained tomatoes mixed with a wineglassful of Sherry and half +a cupful of cream, and thickened with the beaten yolks of two eggs. +Add a few shrimps and cooked oysters to the sauce, pour around the +timbales, and serve. + +FISH TIMBALES--III + +Chop fine one cupful of raw fish and rub it through a sieve. Season +with salt, pepper, and grated onion, and add a dozen blanched almonds, +chopped fine. Fold in one cupful of whipped cream and the whites +of four eggs beaten very stiff. Fill small buttered moulds, set +into a pan of hot water, and bake carefully. + +FISH TIMBALE--IV + +Add one cupful of cold cooked flaked fish to one cupful of very +thick Cream Sauce and season with salt, cayenne, lemon-juice, and +minced parsley. Take from the fire, add the yolks of three eggs, +well-beaten, and cool. Fold in the whites of three eggs beaten +stiff, fill buttered individual moulds two-thirds full, set into +a pan of hot water, and bake for fifteen or twenty minutes. Serve +with any preferred sauce. + +[Page 488] +TURBAN OF FISH--I + +Prepare a Cream Sauce, seasoning with grated onion, powdered mace, +minced parsley, and lemon-juice. Add the yolks of two eggs. Put a +layer of cold cooked flaked fish in a buttered baking-dish, season +with salt, pepper, and lemon-juice, spread with the sauce, and +repeat until the dish is full. Cover with crumbs, dot with butter, +sprinkle with grated Parmesan cheese, and brown in the oven. + +TURBAN OF FISH--II + +Cut thin slices of fish into narrow strips, remove the skin, dip +in seasoned oil, and roll up, fastening with wooden toothpicks. +Dip in seasoned flour or in beaten egg and crumbs, fry in deep +fat, and serve with any preferred sauce. If preferred do not roll +the fish, but fry the strips straight. + +FISH TURBOT + +Reheat any kind of cold cooked fish in a Cream Sauce, adding the +beaten yolk of an egg to the sauce. Put into a buttered baking-dish, +cover with crumbs, dot with butter, sprinkle with grated Parmesan +cheese if desired, and bake brown, or put the fish and the sauce +in the baking-pan in separate layers. + +[Page 489] +FISH TOAST + +Mix cold cooked flaked fish with Cream Sauce, seasoning with salt, +pepper, lemon-juice, and minced parsley. Add the yolks of two eggs, +beaten with a little milk, and heat thoroughly, but do not boil. +Spread on very hot buttered toast. + +FISH A LA VINAIGRETTE + +Flake cold cooked fish and arrange on a platter with a border of +lettuce leaves. Pour over it a French dressing to which chopped +olives, capers, and pickles have been added. + + + + +[Page 490] +BACK TALK + +The author, though at present unable to contemplate calmly even a +pair of fish-net curtains, is willing to admit that there are more +ways of cooking fish than appear here. The blank pages appended +are for additional recipes. + + O.G. + + + + +[Page 499] +INDEX + +ANCHOVIES, ten ways to serve, 41 _ff_, +Anchovy butter sauce, 14 + +BASS, in season, 6; forty-five ways to cook, + 45 _ff_. (See also SEA-BASS and STRIPED + BASS.) + a la Bordelaise, 51 + a la Buena Vista, 56 + Baked, Nos. I, II, III, IV, 45, 46; with + white wine, 46; with shrimp sauce, 47 + Boiled, 51; sea, with egg sauce, 51; with + parsley sauce, 55; with mushrooms, 52; + black, with cream sauce, 52 + Breaded, with bacon, 54 + Broiled, 53; black, 53 + Cold, with tartar sauce, 53 + Fillet of, breaded, 54 + Fried, with bacon, 54; black, 54; with tartar sauce, 55 + Matelote of, 55 + Stewed, with tomatoes, 53 + Stuffed, 47; a la Newport, 48; a la Manhattan, + 48; with tomatoes, 48; a la + babette, 49; fillets, 49; a la Montmorency, + 49; sea, 50 +BLACKFISH, in season, 6; eight ways to cook, + 65 _ff_. + a l'Americaine, 65 + Baked, No. I, 67; No. II, 68 + Broiled, with Chili sauce, 66 + Matelote of, 66 + Stewed, a la Newport, 67 + with fine herbs, 65 + with port wine sauce, 68 +BLUEFISH, in season, 6; twenty-six ways to + cook, 69 _ff_. + a la Icarienne, 76 + a la Venetienne, 76 + Baked, No. I, 69; No. II, 70; No. III, 70; + No. IV, 71; No. V, 71; No. VI, 71; + a la Italienne, 69; a la Naples, 72 + Boiled, 73 + Broiled, 73; No. II, 73; a la beurre noir, + 74; with mustard sauce, 74; + Escalloped, 75 + Fillets of, a la Duxelles, 75; with anchovy + sauce, 75 + Fried, 77 + Fried fillets of, 76 + Matelote of, 74 + Pan-broiled, 73 + Steamed, 77 + Stuffed, No. I, 74; No. II, 74 +Bouillons, court, eleven varieties of, 8-11 +BUTTER-FISH, in season, 6; five ways to cook, + 79 _ff_. + Boiled, 80 + Fried, No. I, 79; No. II, 79; No. III, 79 + with fine herbs, 79 + +CARP, in season, 6; twenty-two ways to cook, + 81 _ff_. + a l'Allemande, 83 + a la Bordelaise, 84 + a la bourguinotte, 87 + a la Coblentz, 85 + a la Francaise, 85 + a la Italienne, 83 + a la Lyons, 88 + a la Perigueux, 87 + a la Provencale, 88 + Baked, Nos. I, II, 81; a la mariniere, 86 + Boiled, 82 + Broiled, 84 + Fried, No. I, No. II, No. III, 85 + in matelote, 86 + Pickled, 8 + Steamed, 86 + Stewed, No. I, 82; No. II, 82 +Catching of unshelled fish, 1 _ff_. +CATFISH, in season, 6; six ways to cook, 89 _f_. + Boiled, 90 + Fried, No. I, No. II, No. III, 89 + Stewed, 90 +CODFISH, in season, 6; sixty-seven ways to + cook, 91 _ff_. + a la Beauregard, 102 + a la Bechamel, 105 + a la bonne femme, 101 + a la Creole, No. I, No. II, 98 + a la flamande, 105 + a la Seville, 104 + au gratin, 99 + Baked, No. I, No. II, No. III, 91, 92; + salt, 92; a la Montreal, 93; a la Nantucket, + 93; with cheese sauce, 93; + quick, 94; rock, with dressing, 94; + a la Bedford, 94; with cream, 95 + Balls, 98 + Boiled, No. I, No. II, 95; salted, with egg + sauce, 95, 97; with oyster sauce, 96; + with cream sauce, 96; a la Hollandaise, + 96; with caper sauce, 96; No. II, 97; + creamed, 97 + Boiled tongue of, with egg sauce, 103 + Broiled salt, 101, 110 + Creamed and baked, 92, 100 + Devilled, 104 + Escalloped, with macaroni, 99; with cheese, 100 + Fricasseed salt, 100 + Fillets of, 109; fried, 110 + Fried, 110; a la maitre d'hotel, 110 + Fried tongue of, 103 + Fritters, 104 + Matelote of, 109 + Pie, 110 + Puffs, 99 + Salt, a la brandade, 106; with brown butter, 107 + Souffle, 101 + Steak, 107; broiled with bacon, 107; + No. II, 108; breaded, 108; fried, 108; + a la Narragansett, 108 + Stewed, a la Lincoln, 102; a la Shrewsbury, + 106; with oysters, 106, 109 + Tongue of, a la poulette, 103; a la beurre + noir, 103 + with macaroni, 101 +Court bouillons, eleven varieties of, 8-11 + +EELS, in season, 6; forty-five ways to cook, + 113 _ff_. + a la Indienne, 117 + a la London, 118 + a la Lyonnaise, 116 + a la Normandy, 118 + a la poulette, 119 + a la Reine, 119 + a la Tartar, 117 + a la Villeroy, 116 + Baked, 128; with tartar sauce, 128 + Boiled, 127 + Broiled, No. I, No. II, 113, 114; with sour sauce, 114 + Collared, 129 + Creamed, 130 + English pie, 129 + Fricassee of, 119, 120 + Fried, No. I, No. II, No. III, No. IV, 115; + in batter, 116 + Green, 127 + Matelote of, Nos. I, II, III, 124, 125; + a la Parisienne, 125; a la Genoise, 126; + a la Bordelaise, 127 + Pickled, 127 + Stewed, with cucumbers, 120; No. I, + 120; Nos. II, III, IV, 121, 122; a l'Anglaise + 122; a l'Americaine, 122; a + la poulette, 123; a la canotiere, 123; a + la Genevoise, 123 + Stuffed, a la Italienne, 118 + +FINNAN-HADDIE, fifteen ways to cook, 131 _ff_. + a la Delmonico, 133 + Baked, Nos. I, II, 132 + Boiled, Nos. I, II, 131 + Broiled, Nos. I, II, III, IV, 131, 132 + Creamed, 135 + Escalloped, 133 + Hash, 134 + Savory, 134 + Toasted, 133 + with tomatoes, 134 +Fish, unshelled, the catching of, 1 _ff_; in season, 6 +Fish sauces, one hundred varieties of, 13 _ff_. +FLOUNDER, in season, 6; thirty-two ways to + cook, 137 _ff_. + a la Francaise, 141 + a la Janin, 141 + a la Provencale, 142 + au gratin, 150 + Baked, 137; a la Italienne, 137; a la + Bonvallet, 138; a la Parisienne, 138; + a la St. Malo, 139; fillets of, in wine, + 139, 140 + Breaded turban of, 142; with anchovies, + 142; with oysters, 143 + Broiled, 149 + Fillets of, au gratin, 144; a la Lyons, + 144; a la Normandy, 145; with green + peas, 146; stuffed, Nos. I, II, 146; + steamed, 147; rolled, 148; broiled, + 148 + Fricassee of, 143 + Fried, 143; fillets of, 144 + Pie a la Normandy, 149 + with fine herbs, 140 + with wine sauce, 149 +FROG LEGS, twenty-seven ways to cook, + 151 _ff_. + a la Creole, 159 + a la Hollandaise, 157 + a la poulette, Nos. I, II, 158 + a la Provencale, 157 + au beurre noir, 157 + Baked, 153 + Broiled, 153 + Fricassee of, Nos. I, II, III, 154; brown, 155 + Fried, Nos. I, II, III, IV, V, VI, 151, 152; + southern, 152; a l'Anglaise, 153; a la + Francaise, 153 + Patties, 158 + Saute, 152 + Southern fried, 152 + Stewed, Nos. I, II, III, IV, 155, 156 + +HADDOCK, in season, 6; twenty ways to cook, + 161 _ff_. + a la creme, 167 + Baked, Nos. I, II, III, 162, 163; fillets of, + 163; with sauce, 163; with oyster + stuffing, 164 + Boiled, with white sauce, 165; with egg + sauce, 165; with lobster sauce, 166 + Broiled, Nos. I, II, a la maitre d'hotel, 161; + smoked, 161 + Cutlets, 168 + Fillets of, a la royale, 167 + Fried fillets of, Nos. I, II, 162; smoked, + 162 + Rarebit, 164 + Stewed, 166 + with oysters, 167 +HALIBUT, in season, 6; eighty ways to cook, + 169 _ff_. + a la Conant, 171 + a la Creole, Nos. I, II, III, 172 + a la maitre d'hotel, 171 + a la majestic, 170 + a la poulette, 196 + a la rare bit, 170 + au gratin, 182 + Baked, Nos. I, II, III, IV, V, 174; with + lobster sauce, 175; with tomato sauce, + 175; with cream, 175; fillets au gratin, + 176; steaks with oysters, 176; chicken, + 177; steaks, Nos. I, II, III, 178 + Boiled, 191; steaks au gratin, 192; steaks, + Nos. I, II, 192; a la Bechamel, 193; with + parsley sauce, 193 + Breaded, 190; steaks of, 195 + Broiled, Nos. I, II, III, IV, V, 169, 170; + a la Boston, 170 + Carbonade of, 193 + Coquilles of, 190 + Creamed, 183 + Devilled, Nos. I, II, 178, 179 + Escalloped, 182; au parmesan, 195 + Fillets of, a la poulette, 186; cold, 187; + with tomato sauce, 187; with oysters, + 187; with brown sauce, 188; with + potato balls, 188 + Fish balls of, 190 + Fried, Nos. I, II, III, with tomato sauce, 194 + Fried fillets of, Nos. I, II, 188, 189 + in cucumbers, 181 + in ramekins, 190 + Loaf, 189 + Mayonnaise of, with cucumber, 189 + Moulded, with green peas, 179 + Mousselines, 185 + Pie, 184 + Pudding, 191 + Salad, 183 + Sandwiches of, 180 + Steak a la jardiniere, Nos. I, II, 181 + a la Flamande, 183 + Steamed, 185 + Timbale, 186, 195 + Turbans of, 180 + Turkish, 184 + with anchovy sauce, 182 + with caper sauce, 191 + with eggs, 189 + with lobster a la Hollandaise, 180 +HERRING, in season, 6; twenty-five ways to + cook, 197 _ff_. + a la Normandy, 199 + Baked smoked, 203; fresh, 203 + Balls, 202 + Boiled, 200 Broiled, 198; with mustard sauce, 198; + smoked, 198; with cream sauce, 199 + Escalloped, 204 + Fried, Nos. I, II, III, 199 + Grilled smoked, 204; fresh, 204 + Marinade of, 203 + Matelote of, 197 + Pickled, 202 + Relish, 200 + Salad, 200; a la Brenoise, 201; Swedish, + 201; smoked, 202 + Smoked, a la marine, 200 + Stewed, 197 + +KINGFISH, in season, 6; nine ways to cook, + 205 _ff_. + a la meuniere, 207 + Baked, 206; with white sauce, 207 + Boiled, 205; a la Hollandaise, 205 + Broiled, 206 + Fried, Nos. I, II, III, 205, 206 + +MACKEREL, in season, 6; sixty-five ways to + cook, 209 _ff_. + a la Bretonne, 228; salt, 228 + a la Havraise, 225 + a la Tyrol, 227 + Baked, Nos. I, II, III, IV, 218, 219, 220; + fillet of, 220, 221; with cream, 221; + fresh, with fine herbs, 222; Spanish, + 222; with oyster stuffing, 223; salt, + 224; salt, with cream sauce, 224 + Boiled, Nos. I, II, III, IV, 213, 214; with + gooseberry sauce, 214; a la persiallde, + 215; fresh, 215; a la Bolonaise, 215; + salt, Nos. I, II, III, IV, V, VI, VII, + 216, 217, 218 + Broiled Spanish, Nos. I, II, 209; fresh, + Nos. I, II, III, 210; with anchovy + butter, 210; au beurre noir, 210; a la + Livournaise, 211; with Normandy + sauce, 211; a la fleurette, 211; salt, + Nos. I, II, III, 212, 213; with cream, + 213; with tarragon sauce, 213 + en papillotes, 229 + Fillets of, a la Horly, 228; a la Indienne, + 228, 230 + Fried, 224; salt, 224 + German pickled, 231 + Potted, 229 + Scotch pie, 229 + Spanish a la Castillane, 225; a la Espagnole, + 226; a la Nassau, 226; a la + Venitienne, 227; salad, 231 + Stuffed, with anchovy sauce, 231 + Toasted salt, 229 + with white wine sauce, 230 +Miscellaneous recipes, one hundred, 453 _ff_. +MULLET, in season, 6; five ways to cook, 233 _f_. + a la maitre d'hotel, 233 + Baked, 233 + Broiled, 233; with melted butter, 233 + Fried, 234 + +PERCH, in season, 6; fifteen ways to cook, + 235 _ff_. + a l'Allemande, 236 + a la Francaise, 237 + a la maitre d'hotel, 237 + a la Normandy, 237 + a la Sicily, 238 + a la Stanley, 238 + Baked, 239 + Boiled, 235; with oyster sauce, 236 + Broiled, 235 + Fried, Nos. I, II, III, 235 + Salad, 239 + Stewed, a la bateliere, 236 +PICKEREL, in season, 6; ten ways to cook, + 241 _ff_. + a la Babette, 244 + Baked, Nos. I, II, 242; with oyster sauce, + 243; with egg sauce, 243 + Broiled, a la maitre d'hotel, 241 + Fried, Nos. I, II, 241; with tomato sauce, + 242; a la creme, 242 + Stuffed, 243 +PIKE, in season, 6; twenty ways to cook, 245 _ff_. + a l'Allemande, 250 + a la Francaise, 251 + a la Normandy, 251 + Baked, Nos. I, II, 247, 248; a la Francaise, + 248; stuffed, 248; in sour cream, 249 + Boiled, with melted butter, 246; with + caper sauce, 246; with horseradish + sauce, 246; with egg sauce, 246; a la + Duboise, 247 + Crimped a la Hollandaise, 250 + Fried, Nos. I, II, 245; a la Hollandaise, 245 + Pickled, 251 + Roasted, 250 + Salad, 249 +POMPANO, in season, 6; ten ways to cook, + 253 _ff_. + a la Cardinal, 255 + Broiled, Nos. I, II, III, 253; a la maitre + d'hotel, 253 + Fillets of, 254; a la Duchesse, 254; au + gratin, 255 + Fried, Nos. I, II, 254 + +Recipes, one hundred miscellaneous, 453 _ff_. +RED SNAPPER, in season, 6; thirteen ways to + cook, 257 _ff_. + a la Babette, 260 + a la Beaufort, 261 + Baked, Nos. I, II, III, 257, 258; with + tomato sauce, 258; a la Creole, 259 + Boiled, Nos. I, II, 257 + Fried, 257 + Steamed, 260 + Stuffed, 259; a la Creole, 260 + +SALMON, in season, 6; one hundred and thirty + ways to cook, 263 _ff_. + a l'amiral, 277 + a l'Allemande, 277 + a la Bordeaux, 278 + a la Candace, 278 + a la Chambord, 279 + a la Espagnole, 279 + a la Genoise, 280 + a la Italienne, 280 + a la Lyons, 276 + a la Marseilles, 281 + a la Maryland, 281 + a la Naples, 282 + a la Provencale, 282 + a la Provence, 282 + a la supreme, 269 + a la Waldorf, 283 + a la Windsor, 272 + Baked, Nos. I, II, III, 270, 271; with + cream sauce, 271; in paper, 271; steaks, + 272; cutlets, 272 + Banked, 302 + Boiled, Nos. I, II, 265, 266; with egg + sauce, 266; with green sauce, 266; + steaks, Nos. I, II, III, 267; a la piquant, + 268; a la Waldorf, 268 + Box, 293 + Broiled, Nos. I, II, III, 263; in paper, 264; + steaks, Nos. I, II, III, 264; a la ravigote, 264 + Broiled kippered, 305; salt, 306 + Broiled smoked, Nos. I, II, III, IV, V, 304, + 305; a la maitre d'hotel, 305 + Chartreuse of, 286 + Chops, 296 + Coquilles of, 301 + Creamed, 300; on toast, 286, 300; baked, + 300 + Croquettes, Nos. I, II, III, IV, V, VI, + 293, 294, 295; Swedish, 296 + Curried, 286; Nos. I, II, III, 299 + Cutlets, in papillotes, 265, 274, 296; with + caper sauce, 265; with parsley sauce, + 265; with oyster sauce, 268 + Devilled, 302 + en casserole, 303 + en papillotes, 273 + Escalloped, Nos. I, II, 301 + Fillets of, en papillotes, 274; a la Horly, + 277, 283 + Fricassee of, 287, 299 + Fried, Nos. I, II, III, 275; steaks, 275; + cutlets, 275, 276; with Milanaise sauce, + 276 + Fried kippered, 305 + in green peppers, 303 + Jellied, 288; No. II, 288 + Loaf, Nos. I, II, III, IV, 297, 298, 299 + Mayonnaise of, 269; with cucumbers, 286 + Moulded, 303 + Mousse, 284; a la Martinot, 284 + on toast, 291 + Patties, 289, 301 + Pie, 288 + Pickled, Nos. I, II, III, 290 + Pickled salt, 306 + Pressed, 302 + Pudding, 269 + Salt, in papillotes, 306 + Smoked, 305 + Souffle, 291 + Spiced, 290 + Steaks, a la Flamande, 273; with claret + sauce, 285; a la mariniere, 281 + Stuffed, 273 + Timbales, 291 + Turbot, Nos. I, II, 292 + with cucumber, 293 + with eggs, 287 + with oyster sauce, 268 +SALMON-TROUT, in season, 6; fourteen ways + to cook, 307 _ff_. + a la Genoise, 310 + a la Hollandaise, 310 + a la maitre d'hotel, 310 + a la Richelieu, 310 + Baked, Nos. I, II, III, 309 + Boiled, Nos. I, II, III, IV, 307, 308 + Fried, cutlets, 307 + Pickled, 311 + with shrimp sauce, 311 +SARDINES, twenty ways to cook, 313 _ff_. + a la Cambridge, 318 + a la maitre d'hotel, 316 + a la Piedmont, 316 + Baked, Nos. I, II, III, IV, 314, 315 + Broiled, Nos. I, II, III, 313; on toast, 313 + Canapes, 318 + Curried, Nos. I, II, 315 + Devilled, 316 + Fried, 315 + in crusts, 317 + in egg cups, 318; a la Bearnaise, 318 + Rarebit, 319 + Salad of, 317 + Stuffed, 317 +SAUCES, one hundred varieties of, 13 _ff_. + Admiral, 13 + Albert, 13 + a la Gasconne, 24 + Allemande, No. I, 13; No. II, 14 + Anchovy butter, 14; Anchovy No. I, 15; + No. II, 15; No. III, 15 + Aurora, 15 + Avignonnaise, 16 + Bearnaise, 16; No. II, 16; No. III, 16; + quick, 17 + Bechamel, 17 + Bombay, 17 + Bordelaise, 17; white, 18 + Brown, 18; No. II, 18; butter, 19 + Butter, 19 + Caper, 19; No. II, 19 + Claret, 19 + Colbert, 19 + Cream, 20 + Cucumber, 20; No. II, 20; No. III, 20 + Curry, 21 + Drawn-butter, 21 + Dutch, 21 + Duxelles, 22; No. II, 22 + Egg, 22; No. II, 22 + Espagnole, 23 + Fine herb, 23; No. II, 23 + Flemish, 23 + Garlic, 24 + Geneva, 24 + Gooseberry, 25 + Hessian, 25 + Hollandaise, 25; No. II, 25 + Horseradish, 26; No. II, 26; No. III, 26 + Italian, 27; brown, 27 + Japanese, 27 + Jersey, 28 + Lemon, 28; No. II, 28; with parsley, 33 + Livournaise, 28 + Lobster, 28; No. II, 29 + Maitre d'hotel, 29 + Mayonnaise, 29 + Milanaise, 30 + Mushroom, 30 + Nicoise, 31 + Nonpareil, 31 + Normandy, 31 + Olive, 31 + Oyster, 32; No. II, 32 + Parsley, 32; No. II, 32; with lemon, 33 + Persillade, 33 + Piquant, 33; No. II, 34 + Poor man's, 34 + Portuguese, 34 + Ravigote, 35; cold, 35 + Remoulade, 35 + Royale, 35 + Sardine, 36 + Shad-roe, 36 + Shrimp, 36 + Sicilian, 36 + Spanish, 37 + Supreme, 37 + Tartar, 37; No. II, 37; No. III, 38 + Tomato, 38; No. II, 38; No. III, 38; brown, 39 + Veloute, 39 + Venitienne, 39; No. II, 39 + Vinaigrette, 40 + Whipped cream, 40 + White, 40 +SEA-BASS, a la Buena Vista, 56 + a la Francaise, 57 + a la poulette, 53 + Boiled, with egg sauce, 51; with parsley + sauce, 55; with melted butter sauce, 57 + Broiled, 56 + Fried, with tartar sauce, 55 + Matelote of, 55 + Stuffed, 50 + with black butter, 58 +SHAD, in season, 6; ninety-five ways to cook, + 321 _ff_. + Baked, Nos. I, II, III, IV, V, VI, VII, + VIII, IX, X, 325-329; in milk, 329; + a la Virginia, 330; a la Carolina, 330; + with fine herbs, 331; stuffed with + oysters, 331 + Boiled, 323; with egg sauce, 323; roe, + 323; with Hollandaise sauce, 324; + cold, 324; a la Virginia, 325; salt, + 325 + Broiled, Nos. I, II, III, IV, V, 321, 322; + salt, 322 + Creamed, 336 + Cutlets, 323 + Fried, Nos. I, II, 322; boned, 323 + in court-bouillon, 324 + Panned, 335 + Pickled, Nos. I, II, 336 + Planked, Nos. I, II, III, IV, 334, 335 + Roasted, 333 + Stewed, 335 + Stuffed, Nos. I, II, III, 332, 333 + Toasted, 334 + Vert-pre, 337 +SHAD-ROE, various ways to cook, 337 _ff_. + a la Baltimore, 349 + a la Brooke, 349 + a la maitre d'hotel, 350 + a la Maryland, 350 + Baked, Nos. I, II, III, IV, V, VI, 340-342; + with bacon, 343; in tomato sauce, 343; + with cream sauce, 343 + Broiled, Nos. I, II, III, IV, V, 337, 338; + with bacon, 338 + Croquettes, Nos. I, II, III, IV, V, VI, + VII, VIII, 345-348 + en brochette, 351 + Escalloped, Nos. I, II, III, IV, 344, 345 + Fried, Nos. I, II, III, IV, V, VI, VII, 339, 340 + Kromeskies, 351 + Panned, 350 + Saute, 340 + with bass, 58 + with brown butter sauce, 351 + with brown sauce, 353 + with eggs, 352 + with mushrooms, 352; creamed, 352 + with oysters, 353 +SHEEPSHEAD, in season, 6; sixteen ways to + cook, 355 _ff_. + a la Bahama, 357 + a la Birmingham, 357 + a la Caroline, 358 + a la Creole, 358 + a la Hollandaise, 359 + a l'Indienne, 359 + a la Louisianne, 359 + a la majestic, 360 + a la Mobile, 360 + Boiled, 355; with oyster sauce, 355 + Broiled, 356 + Fried fillets of, 356 + with caper sauce, 356 + with drawn butter, 356 + with parsley sauce, 356 +SKATE, in season, 7; nine ways to cook, 363 _ff_. + a l'Italienne, 365 + a la royale, 365 + Baked, 364 + Boiled, 363; with black butter, 363; with + caper sauce, 364; with oyster sauce, 364 + Fried, 363 + with fine herbs, 364 +SMELTS, in season, 7; thirty-five ways to + cook, 367 _ff_. + a la Boulanger, 375 + a la Davis, 375 + a la Dresden, 376 + a la Toulouse, 376 + au beurre noir, 375 + au gratin, 375 + Baked, Nos. I, II, III, 369; a la Duxelles, + 370; a la Manton, 370 + Boiled, 376 + Broiled, Nos. I, II, III, IV, V, 367, 368; + a la Bearnaise, 368; with onion sauce, 368 + Croquettes, 378 + Fried, Nos. I, II, III, IV, V, VI, 370, 371; + a l'Anglaise, 371; au beurre noir, 372; + a la Parisienne, 372; with salt pork, + 372 + in matelote, 378 + Stewed, 377 + Stuffed, Nos. I, II, III, 373; a l'Italienne, + 373; au gratin, 374 + with fine herbs, 377 + with mayonnaise, 377 +SOLE, in season, 7; fifty-five ways to cook, + 379 _ff_. + Baked fillets of, Nos. I, II, 380; with + wine sauce, 381 + Boiled, 379 + Broiled, Nos. I, II, 379 + Chaudfroid of, 399 + Fillets of, in white wine, 381; a la + Percy, 384; a la Bordeaux, 384; a la + creme, 385; a la Francaise, 386; a + l'Italienne, 386; a la Joinville, 386; + a la marechale, 388; a la Provence, + 391; a la Trouville, 392; with anchovies, + 395; a la Venetienne, Nos. I, II, + 392, 393; in cases, 395; with fine herbs, + 396; with mushrooms, 396; with oysters, + 397; with ravigote sauce, 397; + in turbans, 397; with wine, 398; rolled, + 398; stuffed, 399 + Fried, Nos. I, II, 382; fillets of, Nos. I, II, + 382; a la Horly, 383; a l'Anglaise, 383; + a la Colbert, Nos. I, II, 383; with + shrimp sauce, 383 +STRIPED BASS, with shad-roe, 58 + a l'Americaine, 62 + a l'aurore, 384 + a la cardinal, 60 + a la Colbert, 385 + a la commodore, 61 + a la Conti, 63 + a la Dauphine, 60 + a la Dieppoise, 385 + a la maitre d'hotel, 387 + a la Marseilles, 63 + a la Normandy, Nos. I, II, III, IV, 388-390; + fillets of, 390 + au gratin, Nos. I, II, III, IV, 394 + Fillets of, a la Bordelaise, 58; a la Manhattan, 59 + Fritters of, 400 + Stewed, with oyster sauce, 395 + with caper sauce, 60 + with fine herbs, 396 +STURGEON, in season, 7; twenty-five ways to + cook, 401 _ff_. + a la cardinal, 405 + a la Francaise, 405 + a la Normandy, 406 + a la Russe, 407 + Baked, Nos. I, II, III, IV, 404 + Boiled, Nos. I, II, 401; steaks, Nos. I, II, + III, 401, 402 + Fried, Nos. I, II, III, 402, 403 + Grilled, 409 + Panned, 409 + Pickled, 409 + Roasted, 410 + Steak, Nos. I, II, 408 + Stewed, Nos. I, II, 407 + +TROUT, in season, 7; fifty ways to cook, 411 _ff_. + a l'aurore, 421 + a la Cambaceres, 421 + a la Chambord, 422 + a la chevaliere, 422 + a la Gasconne, 423 + a la Geneva, 422 + a la Hussar, 423 + a l'Italienne, 423 + a la Provence, 423 + a la royale, 424 + a la Venitienne, 424 + au beurre noir, 425 + au gratin, Nos. I, II, 424, 425 + Baked, Nos. I, II, III, 415, 416; brook, + Nos. I, II, III, 416, 417; with white + wine, Nos. I, II, 418; a la Chambord, + 418; with mushroom sauce, 419; with + Polish sauce, 419; in papers, 420 + Boiled, Nos. I, II, 412; brook, 412, 413 + Broiled, Nos. I, II, 411; a la maitre + d'hotel, 411; brook, 411; with bacon, 412 + en papillotes, 427 + Escalloped, 427 + Fillets of, a l'aurore, 415 + Fried, Nos. I, II, III, 413, 414; brook, + 414; fillets of trout, Nos. I, II, 414; + with mushroom sauce, 414 + in cases, 420, 421 + Steamed, 426 + Stuffed, 420 + Tenderloin of, 426 + with fine herbs, 419 + with remoulade sauce, 415 + with shrimp sauce, 425 +TURBOT, in season, 7; fifteen ways to cook, 429 _ff_. + a la Bechamel, 430 + a la creme, Nos. I, II, 431 + a la Hollandaise, 432 + au beurre noir, 430 + au gratin, Nos. I, II, 431, 432 + Baked, 430 + Boiled, 429 + Broiled, 429; a la Provence, 429 + Fillets of, a l'Indienne, 432; a la marechale, + 433; a la ravigote, 433; with cream, 433 + +WEAKFISH, in season, 7; five ways to cook, 435 _ff_. + Baked, Nos. I, II, 435 + Fillets of, in cases, 436; a l'Orly, 436; a la Havraise, 436 + Fried, 435 + Turbans of, 437 +WHITEBAIT, in season, 7; four ways to cook, 439 _ff_. + Devilled, 440 + Fried, Nos. I, II, III, 439 +WHITEFISH, in season, 7; twenty-five ways to cook, 441 _ff_. + a la creme, Nos. I, II, 445 + a la maitre d'hotel, 446 + a la Point Shirley, 447 + au gratin, Nos. I, II, 446 + Baked, Nos. I, II, III, 442, 443; fillets of, + 443; a la Bordeaux, 444 + Boiled, 441; a la Mackinac, 441 + Broiled, Nos. I, II, III, 442 + Creamed, a la Madison, 448 + Croquettes, 448 + Fried, Nos. I, II, III, 441, 442 + Jellied, 448 + Planked, Nos. I, II, 447 + Stuffed, 444; with oyster sauce, 444 + with fine herbs, 449 +WHITING, eight ways to cook, 451 _ff_. + Boiled, 451 + Broiled, 451 + Fillets of, a la maitre d'hotel, 451; a la + marechale, 451; a l'Orly, 452; a la + royale, 452 + Fried, 451 + with fine herbs, 452 + + + + + + +End of the Project Gutenberg EBook of How to Cook Fish, by Olive Green + +*** END OF THIS PROJECT GUTENBERG EBOOK HOW TO COOK FISH *** + +***** This file should be named 18542.txt or 18542.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/8/5/4/18542/ + +Produced by Robert J. Hall, in loving memory of Florence +May Gautry (1905-2005) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, is critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/18542.zip b/18542.zip Binary files differnew file mode 100644 index 0000000..90064ce --- /dev/null +++ b/18542.zip diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..6eeed36 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #18542 (https://www.gutenberg.org/ebooks/18542) |