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+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:
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