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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..563cf70 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #66316 (https://www.gutenberg.org/ebooks/66316) diff --git a/old/66316-0.txt b/old/66316-0.txt deleted file mode 100644 index 19247df..0000000 --- a/old/66316-0.txt +++ /dev/null @@ -1,3066 +0,0 @@ -The Project Gutenberg eBook of Fish Cooking, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Fish Cooking - and Other Productions of the Sea - -Author: Anonymous - -Release Date: September 15, 2021 [eBook #66316] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Steve Mattern, Stephen Hutcheson, Mary Palstrom and her - website shuteandmerchant.com, and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK FISH COOKING *** - - - - - OVER 250 WAYS TO COOK AND SERVE - Fish - AND OTHER PRODUCTIONS OF THE SEA. - A CHOICE COLLECTION OF RECEIPTS REPRESENTING THE LATEST AND MOST - APPROVED METHODS OF - Cooking - - - COMPLIMENTS OF - Shute & Merchant, - GLOUCESTER, MASS. - - - SHUTE & MERCHANT’S - ABSOLUTELY BONELESS BRANDS OF FISH. - Packed in 1 to 40 lb. boxes. - - Diamond Wedge, - Gold Wedge, - Silver Wedge, - Not-a-Choke, - Wedge, - Swan’s Down Tid Bits. - - [Illustration: illustrated glyph] - - Packed in 24 to 48 lb. boxes. - - Diamond Wedge, Cartons and Waffles, - Eider Down, Waffles, - S. & M. Waffles, - Swan’s Down Waffles, - Swan’s Down Tid Bit Waffles. - - And other Brands commonly called Boneless, too numerous to mention. - - - - - INTRODUCTION. - - -“There are many fishes in the Sea,” in fact so many that it is possible -to have a different kind served every day of the year, and still not -exhaust the variety, but it is necessary to the attainment of this -result to have the resources of a great city fish market at one’s -command. Thanks to the skill of the trained cook there are an infinite -number of ways in which the commoner sort of fish that are to be had -everywhere, can be transformed into a great variety of dainty, yet -simple and inexpensive dishes. And here is the value of this -publication. - -Cook books there are of all sorts and shapes, but strange to say the -subject of Fish Cookery has been sadly neglected in all of them, and to -supply this deficiency, the following collection of receipts has been -carefully gathered and properly arranged for the convenience of the -housewife, no time or expense having been spared to make the volume a -thoroughly reliable and practical guide upon the important subject which -it treats. - -The experience of distinguished chefs and epicures of many lands have -been fully drawn upon, while noted travellers, anglers, and sportsmen, -who have been pleased with the cookery of some famous guide or cook, -have revealed his secrets for the benefit of our readers. The famous -housekeepers have assisted, too, and have contributed generously from -the wealth of their experience. In addition to the receipts there will -be found within the covers of the book much other information of value -to the reader, about the best fish foods, where obtained and how to be -made of the best service. It is in every way a complete guide to the -culinary art as applied to the fish family. - - - [SEVENTH EDITION.] - - - - - CARE IN THE COOKROOM. - Importance of Selecting the Best in the Line of Food Supplies. - - -Housekeepers throughout the land are every day becoming better informed -regarding the relative quality of articles of food offered in the -markets, and the tradesman who does not cater to this growing knowledge -will soon lose the patronage of his best customers. People of -intelligence now demand the best in food products, and the essential -features of superiority insisted upon are palatableness, purity and -wholesomeness. These qualities must unite in order that the stamp of -approval may be bestowed, and a product lacking any one of these -cardinal requirements cannot hope for lasting success. Upon the other -hand, when any article of food supply has demonstrated that it not only -pleases the taste, but is also nutritious and in every way conducive to -health, the popularity of such product is assured. - -An illustration of the preceding statement is happily furnished in the -pronounced popularity of “Gold Wedge” Brand of Fibered Codfish, a -product absolutely without odor, and requiring no boiling or soaking, -which must be conceded a place of pre-eminence among the food products -of unquestioned value now being offered. That this article possesses all -the necessary qualifications for its acceptance by the most keenly -critical and discriminating housekeeper has been so frequently and so -thoroughly demonstrated that it is scarcely worth while to more than -allude to such fact. That it has attained to the highest place in the -confidence of consumers is ample proof of its superiority. The cardinal -virtues of Palatableness, Purity and Wholesomeness have rendered “Gold -Wedge” Brand of Fibered Codfish a favored article of food in refined and -intelligent homes, and caused it to be regarded as a necessary part of -the menu. - -Wherever unquestioned worth in any food article is amply proved it is -the duty of the physician to bestow his commendation, and hygienic -publications should be foremost in extending their meed of praise, for -to these two sources the general public must ever look for unbiased and -competent advice upon all matters pertaining to the health and -well-being of the people; it is, therefore, with more than ordinary -pleasure that we bear testimony to the appetizing and wholesome -qualities of “Gold Wedge” Brand of Fibered Codfish, which is in all -respects worthy of highest praise. - -The manufacturers of this superior food product, Shute & Merchant, -Gloucester, Mass., are of such standing commercially that their brand is -indicative of merit; and we feel no hesitancy in bestowing heartiest -approval upon their wares. To those of our readers who have written us -concerning this product, and to others who may not be fully conversant -with the high qualities of the same, we would say that “Gold Wedge” -Brand of Fibered Codfish is all that could be desired, and that it -should find a place upon every table where the laws of health, as well -as the gratification of the appetite, receive the proper consideration. -Any first-class dealer will supply this article if insisted upon, and -those catering to refined patronage will see the necessity of keeping it -in stock. - - J. W. ARNOLD, M. D. - - - - - GENERAL INSTRUCTIONS. - - -To economize space and avoid much unnecessary repetition, we herewith -append such directions for the treatment of fish preparatory to cooking -as admit of general application. - -No. 1. When a Fish is Fresh.—When the gills of a fish are of a bright -color, and the eyes appear full and clear, it is quite fresh; if the -flesh seems hard and firm and rises quickly from pressure with the -finger, its freshness is still farther assured. Although a fish that -will not stand these tests may not be spoilt, its goodness has -deteriorated in proportion as it fails to meet such requirements, and it -is so much less desirable for the table. The sense of smell cannot be -relied upon to decide the question of freshness. - -No. 2. To Dress or Clean a Fish.—Some fish require scaling and some need -to be skinned before cooking. The sooner a fish is scaled after taking -from the water, the easier it can be done. Some fish of the scaly -variety, however, should never be scaled as the scales of such are -esteemed a delicacy. Such exceptions will be noted in the recipes for -cooking these fish. When the scales of a fish have become dry and hard -or the fish is a difficult one to scale from any cause, it should be -soaked for a while in cold salted water. If you have not time to do -this, hold the fish up by the tail and pour boiling water over it, but -do not let it lie in hot water for an instant. Having scaled the fish, -the next question is how is it to be cooked? for this has much to do -with the dressing process. - -No. 3. To prepare for Baking or Boiling.—If the fish is a large one and -to be cooked whole, it should be opened from the vent up as far as the -ventral fins,—taking care not to mutilate the roes or livers if they are -wanted for cooking. With a sharp knife separate the intestines from the -body, also the gills from the head, and pull out all together through -the natural gill opening. The reason for opening the fish as little as -possible, is to keep it in best possible shape for stuffing, but if no -stuffing is to be used the opening may be made larger to suit the -convenience of dressing. When the gills and intestines have been -removed, the fish should be washed freely in cold salted water, and all -clotted blood thoroughly removed. Only under conditions hereinafter -specified should fish be washed after the fins have been cut out or the -solid flesh of the fish has been cut into. No washing of the flesh can -make it any cleaner than it is in its natural condition, and if the fish -is washed after the flesh has been cut you are simply bringing the slime -and blood in contact with it, and the more you wash it the more you are -rubbing it in, and the fish may become so impregnated as to be extremely -strong when cooked. This is a point that should not be disregarded if -you would have sweet-flavored fish. After washing thoroughly, wipe -perfectly dry, then either cut out or trim off the fins, as occasion -requires or tastes suggest. A pair of scissors will be found very -convenient for trimming off the fins. - -No. 4. To prepare Fish for Broiling.—Dress, wash and wipe dry before -splitting. Always split a fish on the under side, and unless the fish is -very small indeed remove the back bone entire, then the thickest part of -the fish will come over the center and hottest part of the fire, and -both sides will be cooked alike, whereas if the back bone is left in one -side, that side will take longer to cook, and will be less desirable -after it is cooked, for when the back bone is removed from the cooked -fish a good part of the brown part is taken off with it, and it loses -its flavor as a broiled fish. Properly broiled, all parts should be -equally browned, both an account of flavor and appearance. Very small -fish are sometimes broiled without splitting; these should be dressed -the same as for frying. - -No. 5. To prepare Fish for Frying.—Fish may be fried whole in steaks or -fillets. Those to be fried whole must be dressed, then washed and wiped -perfectly dry. Steaks are slices of fish cut crosswise; fillets are made -from steaks or from pieces of fish cut off lengthwise, and may be any -size or shape to suit individual tastes. The best way to make fillets is -to dress and split the fish, remove the back bone and then cut the fish -into halves, quarters or eights, according to size. - -No. 6. Fish to Skin.—Fish that require to be skinned before cooking, -should be first dressed and washed clean, then remove the skin, head, -tail and fins, rinse quickly in clear cold water and wipe thoroughly -dry. - -☞ Notice.—No repetition of the foregoing directions for dressing and -cleaning fish will occur in connection with any recipes to which they -are applicable. When other treatment is requisite special directions -will accompany the recipe. - -No. 7. Fish Cookery in General.—Under this head will be found such -instructions for the cooking of fish as are applicable to any or all -kinds. Special recipes for special varieties are given elsewhere (see -index) but many of these are equally suited to other fish of similar -qualities. - -No. 8. Fish to Fry.—Fish may be fried in olive oil, pork fat, lard, -cottolene, or clarified drippings; the latter being probably the most -economical; the first chiefly used in French or high-class cookery, but -we favor pork fat ourselves. Whatever fat is used it should be deep -enough to cover the fish and hot enough to brown a piece of bread -handsomely in thirty seconds or less. The pork fat is made by trying out -thin slices of fat salt pork, being careful not to let it burn. The pork -gives the fish a flavor not to be obtained by the use of salt in -connection with other oils or fats. When the pork fat is used salt -should be used sparingly if at all. Fried fish should be seasoned while -cooking. The slices of pork may be used as a garnish and served with the -fish. After wiping dry, fish should be rolled in Indian meal, flour, -cornstarch, or crumbs before frying. If the fish has been on ice or is -very cold, do not put it into the fat fast enough to cool it -perceptably. Watch carefully while cooking, don’t break or mutilate in -turning or dishing, cook a nice brown, drain on a sieve, colander or -paper, and serve hot on a napkin. Unless fish are very small they should -be notched each side before rolling in meal or other absorbents previous -to frying. - -No. 9. To Saute, is to fry in just fat enough to cover bottom of frying -pan. - -No. 10. To Broil.—The process of broiling is probably the most simple as -well as the most desirable method of cooking many kinds of fish, the -natural flavor and juices being better preserved than by any other, and -the flavor may be further enhanced by the judicious use of seasoning, -herbs, etc., preparatory to broiling (see recipes for broiling.) The -double iron broiler is unquestionably the best utensil for broiling -fish, yet they may be broiled on a griddle or in a spider. Heat hot and -butter well before laying in the fish, cook the flesh side first, when -that is perfectly browned turn and finish cooking. Serve on a hot -platter, spread with butter or cream or both and season to taste. A fish -may also be broiled in a good hot oven in the dripping pan, and if it be -a very fat one will cook nicely. The pan should be well buttered and the -fish placed skin side down and cooked without turning. Basting once or -twice with butter or cream while cooking is advisable. - -No. 11. To Boil.—Boiling is considered by many the most insipid and -undesirable way of cooking fish, yet there are certain varieties that -are best cooked this way if accompanied by a rich sauce. The fish boiler -is almost indispensable to success in boiling or steaming a whole fish, -but everybody hasn’t one, and to such we would say utilize the wash -boiler. Put a bowl or something in each end that will support a platter, -either side up; on the platter lay the fish and add water enough to -reach the platter without coming in contact with the fish, thus enabling -you to steam the fish, which is preferable to boiling. Fish boiled in a -common kettle should first be wrapped closely in cheese cloth or fine -muslin to preserve its shape. The head is the best part of a boiled -fish, and the nearer the head the better the remaining portion. Boiled -fish should be served on a napkin and the sauce in a tureen. A fish of -six pounds should boil or steam in thirty or thirty-five minutes. The -water should always be salted. A boiled fish may be stuffed, but usually -they are not. Recipes for sauces suitable for boiled fish will be found -under the head of sauces, (Nos. 13 to 56.) - -No. 12. To Bake.—Different varieties of fish, different sizes, and -different portions of fish require such varied treatment in baking we -can offer but few general rules for this branch of cookery. Our recipes, -however, will supply all needed information. A dripping pan with a false -bottom, either wire or perforated, with a handle at each end by which to -lift it, is particularly desirable in baking fish. Wanting these, strips -of cloth well buttered and placed across the bottom of the pan will be -found extremely convenient for lifting out the fish. A baked fish -presents a more attractive appearance when served in an upright position -on the platter, and also cooks much nicer in this condition. To keep it -so while cooking, first press it down enough to flatten the under side, -then if necessary brace it up with skewers or with potatoes placed -against it until it is well under way for cooking, when it will keep its -position until cooked and dished. Sometimes it is advisable to bend the -fish half-moon shape and cook it that way, or if the fish is long and -slender the tail may be tied to the mouth, either of which methods will -keep the fish in upright position. Dressing and force-meats are -considered elsewhere, and indexed under their appropriate headings. - -☞ The secret of success in all kinds of fish cookery is to so cook and -serve it that it shall be attractive in appearance and satisfying in -flavor; that is, the flavor when especially agreeable or desirable must -be retained or enhanced. When the flavor of a fish is insipid or -unpleasant it must be cooked with a view to imparting an unnatural but -at the same time pleasant flavor instead. This is the secret of success -in fish cookery, and these points have been especially considered in the -selection of the accompanying recipes. - -No. 13. Sauces.—Sauces are extensively used in all kinds of fish -cookery. For convenience in reference we have given them first place -among our recipes. Although consommes or stocks are not absolutely -indispensable in connection with fish cookery, they are nevertheless -extremely useful in the making of nice sauces, and recipes for making -them in great variety may be found in almost every cook book, still we -have thought best to give directions for making two of those most -frequently used in preparing the following sauces. When stocks are not -at hand, liquor in which fish have been cooked will answer every -purpose, and even milk or water, or both may be substituted. - -No. 14. Consomme or White Stock.—A French method of making a white -stock, is to put in a stock pot, or kettle, a roast fowl (chicken,) or -the remains of a chicken or turkey, a knuckle of veal, say four pounds, -one pound of beef and three quarts of water, when scum begins to rise -skim carefully, until it ceases to appear, then add a carrot, a turnip, -an onion, a leek, two cloves, two stalks of celery, and a little salt, -simmer very gently four hours. Remove every particle of grease and -strain through a flannel cloth, kept for the purpose. - -No. 15. Fish Stock.—Two pounds of veal, four pounds of fish, or more -veal, and less fish, if you do not have as much fish, two onions, rind -of half a lemon, bunch sweet herbs, two carrots, two quarts water. Cut -up fish and meat and put with other ingredients into the water, simmer -two hours, skim liquor carefully and strain. When a richer stock is -wanted, fry the vegetables and fish before adding the water. - -No. 16. Drawn Butter.—No. 1. This is the simplest and most generally -used of any fish sauce, and serves as the foundation for a large -proportion of such sauces. It can be made very economically also, its -cost depending upon the amount of butter used. Simple as it is many -people fail in making it. To make it nice and smooth with one pint hot -water, half a cup of butter, two teaspoons flour, half a teaspoon salt -and half a saltspoon of pepper, put one-half the butter in a saucepan -and melt without letting it brown, add the dry flour, mixing well, then -stir in the hot water, a little at a time, stir rapidly as it thickens; -when perfectly smooth add the remaining butter bit by bit and stir until -all absorbed, then add the seasoning; if carefully made it will be free -from lumps, if it is not smooth strain before serving. - -No. 17. Drawn Butter Sauce.—No. 2. Pour boiling hot drawn butter sauce -(No. 16) into the well beaten yolks of two eggs, mix thoroughly, season -to taste, and serve quickly. - -No. 18. Cream Sauce.—This sauce is made by substituting cream or milk -for water in the drawn butter sauce (No. 16.) - -No. 19. White or White Stock (No. 14) substituted for the water in drawn -butter sauce (No. 16) makes this sauce. - -No. 20. Acid Sauce.—Lemon juice or vinegar added to the drawn butter -sauce (No. 16.) - -No. 21. Anchovy Sauce.—Bone four anchovies and bruise in mortar to a -smooth paste and stir them in a drawn butter sauce (No. 16,) simmer five -minutes, or stir in two teaspoons of essence of anchovy. A little -cayenne added is an improvement. - -No. 22. Egg Sauce. To make this sauce add two or three hard boiled eggs, -chopped or sliced, to the drawn butter sauce (No. 17.) - -No. 23. Parsley Sauce.—Add two teaspoons of chopped parsley to the drawn -butter sauce (Nos. 16 or 17.) - -No. 24. Caper Sauce.—Add capers to suit to a plain drawn butter sauce -(No. 16,) or to a White sauce (No. 19.) - -No. 25. Hollandaise Sauce.—One cup of butter, yolks of two eggs, juice -of half a lemon, one saltspoon of salt, pinch of cayenne, half a cup of -boiling water. Rub butter to a cream, add yolks one at a time, and beat -well, adding lemon juice, salt and pepper. A few minutes before serving -add the boiling water, place the bowl in a saucepan of boiling water, -and stir rapidly until it thickens like a boiled custard. - -No. 26. Wine Sauce.—Mix and knead well together in a bowl two ounces of -butter, one tablespoon of chopped parsley, juice of one-half a lemon, -salt and pepper, speck of mace, and one wine glass of Madeira or sherry -wine. Beat the butter to a cream and gradually beat in the seasoning. A -tablespoon of vinegar may be substituted for the wine if preferred. This -sauce is particularly nice for broiled fish. It should be poured over -the fish. - -No. 27. Cardinal Sauce.—Cardinal sauce is, as a rule, made from lobsters -and colored with coral; so, if possible, purchase lobsters containing -coral. Boil the lobster; open and remove the coral and press it through -a sieve. Put two tablespoonfuls of butter into a pan; let it melt. Add a -tablespoonful of flour mixed, without browning; add one-half pint stock, -one-half teaspoonful of onion juice, and a bay leaf. Stir constantly -until it boils. Take out the bay leaf; add a palatable seasoning of salt -and pepper, the coral and a little of the red part of the lobster -chopped fine and serve. - -No. 28. Sauce Soubise.—Peel and chop three onions; simmer them with one -ounce of butter for three quarters of an hour, but do not let them color -very much. Add one tablespoon of flour, salt, pepper and a pinch of -mace, and mix all together; moisten with half a pint of the fish liquor, -and the same quantity of hot cream or milk. Serve in tureen. - -No. 29. Shrimp Sauce.—Take half a pint of drawn butter or white sauce -(No. 19) and when boiling add a little lobster coral, if you have it, if -not, add half a teaspoon of anchovy essence. Remove the shells from four -dozen shrimp, put them into the sauce, heat and serve. Canned shrimp may -be substituted for the fresh. - -No. 30. Lobster Sauce.—Take the meat from a boiled lobster weighing -about one pound, cut it into dice-shaped pieces. Add two ounces of -butter to the coral, rub it together with the blade of a knife, and -press it through a sieve. Make a butter sauce with cream, put in the -coral, season with salt, pepper and a little mace, and heat it hot -without allowing to boil; add the lobster meat, let it get hot again -without boiling, and serve in sauce tureen. If allowed to boil it will -spoil its color, which is one desirable feature of this sauce. Crab -sauce may be made in the same way, using lobster coral if convenient. - -No. 31. Bechamel Sauce.—Mix dry in saucepan one tablespoon of flour and -two ounces of butter, when well mixed add one pint of milk, dissolve the -flour paste, set it on the fire and stir constantly; when it gets thick -remove from fire, and add the yolk of one egg well beaten. Add one -teaspoon of water, salt and pepper to taste, mix well and it is ready -for use. A bouquet of herbs is an improvement to this sauce. - -No. 32. Maitre d’Hotel Butter.—Beat four tablespoons of butter to a -cream, beating in gradually one tablespoon each of vinegar and lemon -juice, half a teaspoon salt, quarter teaspoon pepper, and one teaspoon -chopped parsley. - -No. 33. Sauce a la Maitre d’Hotel.—Add one teaspoon chopped parsley, -juice of one lemon, teaspoon of celery seed, cayenne, and salt to taste -to a drawn butter sauce (No. 16.) - -No. 34. Sauce Allemande.—Melt two oz. butter and mix thoroughly with two -ounces flour over gentle fire; add immediately one pint white stock (No. -14,) a little salt and pepper; stir until boiling, boil fifteen minutes, -remove from fire, skim off grease carefully, add yolks of three eggs -well mixed in a little water, stir in with egg beater to make sauce -light. - -No. 35. Sauce a la Aurore.—Coral of one lobster, one oz. butter, half a -pint bechamel sauce (No. 31,) juice of half a lemon, liberal seasoning -of salt and pepper. Bruise the coral in a mortar with the butter until -quite smooth, then rub it through a hair sieve; put the bechamel sauce -into stewpan, add the coral paste, lemon juice and seasoning, and let it -simmer but not boil—else the red color will be spoiled—pour over the -fish, and serve. A small teaspoon of anchovy essence can be added at -pleasure. Nice for trout, soles, etc. - -No. 36. Blonde Sauce.—To one pint white stock (No. 14) add one sprig -parsley, one onion cut into slices, two mushrooms chopped fine, glass of -sherry wine, one sliced lemon, put into saucepan and simmer slowly for -half an hour, then add yolks of three eggs well whisked and stir over -fire for six minutes. Strain through sieve and serve in tureen. - -No. 37. Spanish Sauce.—Melt two oz. butter in saucepan, add two oz. -flour and stir over gentle fire until a nice brown, mix with this one -pint white stock (No. 14,) one and a half oz. lean raw ham, one carrot -and one onion sliced, one stalk of celery, two cloves, salt and pepper a -pinch each, stir until beginning to boil, then simmer gently on back of -range for one hour; skim off grease before serving. - -No. 38. White Oyster Sauce.—Put one pint of oysters in a saucepan and -let them just come to boiling point, strain and remove the beards; then -add to the oyster liquor an equal quantity of milk and a liberal -quantity of butter. When hot and smooth add the oysters, heat again -without boiling, season and serve in tureen. Thicken with flour smoothed -in the milk if desirable. - -No. 39. Brown Oyster Sauce.—Proceed same as for white oyster sauce (No. -38,) browning the butter or butter and flour before adding to the milk. - -No. 40. Olive Sauce.—Prepare a Maitre d’Hotel butter (No. 32) adding the -beaten yolks of two eggs, a little ground mace, and substituting olives -for the parsley. Cut the olives in shavings, beginning at one end as you -would pare an apple, shaving to the stone and having the shavings thin -and whole. Simmer until the olives are tender. - -No. 41. Sauce Supreme.—Cut up remains of two roast chickens and put in -saucepan with one pint white stock (No. 14,) some branches of parsley -enclosing one clove, one clove of garlic, two bay leaves, and a little -thyme; tie all together, season with salt and white pepper, boil one -hour and strain. Put two oz. butter in another saucepan, and mix with -one tablespoon flour and one teaspoon cornstarch; add the strained -liquid and stir until boiling, reduce one quarter, put in two -wineglasses of cream and one of sherry, boil fifteen minutes more, add -juice of one lemon, strain and serve. - -No. 42. Celery Sauce.—Cut a head of celery into pieces two inches long, -and boil in salted water, enough to cover, in a covered saucepan for one -hour. Mix together smoothly, one tablespoon of flour and two of butter, -add one pint of milk, and stir until boiling, then strain the celery and -add, seasoned with a little salt and pepper and a little powdered mace, -let it boil quickly for two minutes, then serve in tureen. - -No. 43. Sauce Tartare.—Cold. Chop fine one shallot, with half a -tablespoon of chervil, same of tarragon, and twelve capers chopped fine. -Put all in an earthen bowl with half a teaspoon of dry mustard, two raw -eggs, a teaspoon of vinegar (drop by drop,) salt and pepper. Pour in -lightly while stirring, one cup of olive oil, and if too thick add a -little more vinegar. Taste until seasoned to suit. Serve with cold -salmon. - -No. 44. Sauce Tartare.—Hot. One tablespoon vinegar, one teaspoon lemon -juice, one saltspoon salt, one tablespoon walnut catsup, two tablespoons -butter. Mix vinegar, lemon juice, salt and catsup together and heat over -hot water. Brown the butter in another pan, and strain into the other -mixture. Nice for broiled fish. - -No. 45. Sauce Piquante.—Two ounces butter, one small carrot, six -shallots, one small bunch savory herbs, including parsley, half a bay -leaf, two slices lean ham, two cloves, six peppercorns, one blade mace, -three allspice, four tablespoons vinegar, half a pint stock (No. 14,) -half teaspoon sugar, little cayenne, and salt to taste. Put the butter -into saucepan with the carrot and shallots cut into small pieces, add -the herbs, bay leaf, spices and ham minced fine; let these ingredients -simmer slowly until the bottom is covered a brown glaze, keep stirring -and put in remaining ingredients, simmer gently fifteen minutes, skim -off every particle of fat, strain through sieve and serve very hot, when -a sharp but not too acid sauce is required. - -No. 46. Sauce Ravigote.—Hot. Put half a pint consomme (No. 14) into -saucepan with half a teaspoon vinegar, very little green garlic, same of -tarragon leaves and chervil; boil ten minutes, drain herbs and press all -moisture from them with a cloth and chop very fine. Put half an ounce -flour on the table, same of butter, mix well together and add to the -consomme and vinegar, which has been cooking since the herbs were -removed, stir until boiling, skim, add chopped herbs and serve. For -baked or broiled fish, salmon, Spanish mackerel, bonita and other rich -flavored fish. - -No. 47. Italian Sauce.—Into a saucepan put half a pint of stock (No. 15) -with a few chopped mushrooms and shallots, and a half a glass of Madeira -wine. Simmer gently fifteen minutes, then add the juice of half a lemon, -half a teaspoon powdered sugar, one teaspoon chopped parsley, and let it -come to a boil. Pour over fish and serve. - -No. 48. Parisian Sauce.—Put in saucepan half an ounce chopped truffles, -wine glass of sherry, some branches parsley, enclosing a clove, a little -thyme and a bay leaf, tie all together, reduce one-half, rub through a -sieve. Add half a pint sauce allemande (No. 34.) Heat again and serve. - -No. 49. Normandy Sauce.—Fry one chopped onion and a few slices of carrot -in two tablespoons of butter, thicken with flour, add two tablespoons of -Worcestershire sauce, cup of white stock (No. 15) and cup of canned -tomatoes, season with pepper and salt. Simmer half an hour, strain and -add one dozen chopped mushrooms. Boil five minutes, add one dozen -oysters. Boil one minute and pour over fish. - -No. 50. Curry Sauce.—Cook one chopped onion in one tablespoon of butter, -until slightly browned. Mix one tablespoon of curry powder with two -tablespoons of flour. Stir into the butter and onions, adding one pint -hot milk gradually, heat and strain. - -No. 51. Tomato Sauce.—No. 1. One pound can of tomatoes, two tablespoons -of butter, one sliced onion, two tablespoons of flour and a little -grated nutmeg. Cook together the tomato, onion and nutmeg for about ten -minutes. Heat the butter in a small frying pan and add the flour. Stir -until smooth and slightly browned, then stir into the tomatoes. Season -to taste, and rub through a strainer fine enough to stop the seeds. - -No. 52. Tomato Sauce.—No. 2. Put one oz. lean, raw ham in saucepan with -one carrot, one onion, a little thyme, one bay leaf, two cloves, stalk -of celery and half oz. of butter. Simmer ten minutes, add one oz. flour -well mixed in half a can of tomatoes and three tablespoons of consomme -(No. 14.) Boil one hour with salt, pepper and pinch of mace. Strain and -serve. - -No. 53. Sardine Sauce.—Bone and skin half a dozen sardines, boil the -bones and skin in half a pint of stock (No. 15,) or in any fish liquor -with a minced shallot, a little lemon peel, a pinch of mace and a little -pepper, strain, add the sardines rubbed to a paste, a little butter and -cream, sufficient to make of the right consistency. Boil up and serve -poured over the fish. - -No. 54. Brown Mushroom Sauce.—Peel one dozen mushrooms, chop and fry in -butter until a golden brown, then stir into a cream sauce (No. 18,) -seasoning to taste. - -No. 55. White Mushroom Sauce.—Remove all dark parts, chop and put in -saucepan with one gill cream or milk, a small piece of butter and a -little white pepper, cover close and simmer very gently until soft, add -white stock (No. 14) according to amount of sauce required, a sprinkling -of flour having been smoothed into it, let it simmer a few minutes more, -with a pinch of mace and a little salt added. - -No. 56. Genevese Sauce.—One small carrot, small faggot of sweet herbs, -including parsley, one onion, five or six mushrooms, if obtainable, one -bay leaf, six cloves, one blade mace, two oz. butter, one glass sherry, -one and a half pints white stock (No. 14,) thickening butter and flour, -juice of half a lemon. Cut onion and carrot in rings or thin slices and -put in saucepan with the herbs, mushrooms, bay leaf, cloves and mace, -add the butter and simmer until the onions are quite tender. Pour in the -stock and sherry and stir slowly one hour, then strain off into clean -saucepan. Now make thickening of butter and flour, put it to the sauce, -heat and stir until perfectly smooth, then add lemon juice, give one -boil and it is ready to serve with trout or salmon. - -No. 57. Fish a la Creme.—After the fish has been dressed and washed, put -it into boiling water enough to cover, adding a little salt, pepper and -lemon juice; cook slowly about fifteen minutes. Take out the fish and -place it on a tray, remove head, bones and skin, preserving its shape as -much as possible, only opening it to take out the backbone. Transfer the -fish to the platter on which it is to be served, and make a rich cream -sauce (No. 18.) Pour this sauce over the fish and sprinkle the top with -bread crumbs, set the platter in a pan of boiling water and bake until -the crumbs are brown—say ten minutes. - -To prepare the cream, take one quart of milk, or half milk and half -cream, two tablespoons of flour, one of butter, one small onion, sliced, -a little chopped parsley, salt and pepper; mix half a cup of the milk -with the flour, boil the remainder with the onion and parsley, then add -the cold milk and flour; cook eight or ten minutes, add the butter, and -season highly; strain and pour over the fish as directed. Grated cheese -may be added to the crumbs, if liked. The cusk is oftener used for this -dish than any other; but it is a good way to serve any of our flavorless -fish, as the cod, haddock, pollock, hake, whiting, &c. On the richness -of the sauce depends the merit of the dish. - -No. 58. Fish a la Creme.—No. 2. Fish weighing four or five pounds, -butter size of an egg, three tablespoons of flour, one quart of rich -milk, three sprigs of parsley, half an onion, cayenne and salt. Boil the -fish in salted water, flake and remove skin and bone. Boil milk, mix -butter with flour, stir smooth in the milk, add parsley, chopped fine, -chopped onion, cayenne and salt. Butter a dish, put first a layer of -fish, then dressing, and continue until dish is full, with dressing on -top. Cover with sifted bread crumbs; bake until brown; garnish with -parsley. - -No. 59. Fish a la Creme.—No. 3. Two pounds fish, one oz. flour, one cup -bread crumbs, one quart milk, a little nutmeg, two onions, teaspoon -salt, half teaspoon pepper, quarter pound butter. Boil fish and set -aside. Put flour into stewpan, add milk gradually, mix smooth, cut -onions fine, grate nutmeg, add the salt and pepper, heat and stir until -rather thick, add butter, put a layer of this mixture on the serving -dish. Flake the fish free from bones and put a layer of this next, then -more of the mixture, fish, and so on, until fish is all used. Cover with -bread crumbs and bake fifteen or twenty minutes. - -No. 60. Fish a la Creme.—No. 4. (Remnants.) Remove skin and bones from -cold boiled fish. Boil bones and skin in one pint of milk with a blade -of mace and a small onion; strain and thicken with one tablespoon of -flour rubbed into an equal quantity of butter; season and let it boil up -once. Put as much fish as you have sauce into a deep dish, sprinkle with -bread crumbs and bake half an hour. - -No. 61. Fish a l’ Italienne.—Take one quarter pound of macaroni and -break into quite short pieces, put it into hot salted water and boil -twenty minutes, drain off the water and stir into the macaroni one -tablespoon of butter, three tablespoons grated cheese and one-third as -much boiled fish as macaroni, season with salt and pepper, and turn all -into a buttered baking dish; wet with milk, scatter bread crumbs on top, -bake, covered, for fifteen minutes, then brown and serve. Raw fish may -be used, in which case it should bake for thirty minutes before removing -cover to brown. - -No. 62. Fish a la Maitre d’ Hotel.—Take four pounds of fresh cod, or -other white-meated fish, and put into boiling salted water and boil for -twenty-five minutes, take it up and let it drain, then remove to a hot -platter, garnish with parsley and serve with a Maitre d’ Hotel sauce -(No. 33,) dished separately in tureen. - -No. 63. A la Maitre d’ Hotel Fish.—Remains of any boiled fish, heat over -gentle fire until warmed through; then spread over it a sauce, made by -rubbing one tablespoon of butter to a cream, seasoning with pepper, -salt, one teaspoon chopped parsley and juice of one lemon. Set it in the -oven a moment that butter may penetrate the fish. - -No. 64. Fish au Court Bouillon.[1]—This is an improved method of cooking -fish in water—by flavoring it with vegetables, spices and acids. To four -quarts of water put one quart of good cider vinegar, or a pint of -vinegar and the juice of two lemons, and an oz. of salt, or more if -needed. Put into a saucepan one chopped onion, two shallots, two stalks -of celery, three bay leaves, one sliced carrot and six cloves, with one -quart of the water, and simmer all for one hour; strain, and put the -sauce in with remainder of prepared water. Rub the fish well with salt, -pepper and the juice of a lemon. Let the water boil up once, and skim it -before putting in the fish. Boil until flesh separates from the bones. A -sauce of drawn butter is the proper accompaniment for fish cooked in -this way. - -No. 65. Fish au Fromage.—One cup cold boiled macaroni cut into short -bits, one cup cold boiled white-meated fish, mixed. Put in buttered dish -in alternate layers, with macaroni at the top, season each layer with -pepper and salt, moisten with drawn butter, or milk, if more convenient, -sprinkle with a few bread crumbs, and over all two tablespoons of grated -cheese, bake until brown. - -No. 66. Fish au Gratin (baked.)—For this dish use either fillets of -fresh fish, or remnants of cooked fish; putting the fish and a bechamel -sauce (No. 31) in alternate layers into a deep baking dish and -sprinkling crumbs over the top, moistening them with a little melted -butter, send to the oven until colored a nice brown. - -No. 67. Au Gratin.—Another way is to take three pounds of fillets of -fish, season with salt and pepper and lay on a serving dish, sprinkling -thickly with sifted cracker crumbs and a little grated Parmesan, or -other dry cheese, putting a few bits of butter on top; brown in quick -oven and serve at once. A delicate, savory and inexpensive dish. - -No. 68. Fish Cake.—Remains of cold cooked fish, one onion, one faggot of -sweet herbs, salt and pepper to taste, one pint water, equal quantities -bread crumbs and cold potatoes, half a teaspoon parsley, one egg. Flake -the fish free from bones and place bones, head and fins in saucepan with -the water, add pepper and salt, onion and herbs, and stew slowly about -two hours. Chop the fish fine and mix well with bread crumbs and cold -potatoes, adding the parsley and seasoning. Make the whole into one cake -or several, mixing in the beaten eggs, cover with bread crumbs and fry a -light brown in butter. Strain the fish liquor, put the cake in saucepan, -pour the liquor over it and stew gently fifteen minutes, stirring once -or twice. Serve hot with slices of lemon. - -No. 69. Fish a la Vinaigrette.—(Serve cold.) This may be made of fish -cooked expressly for the dish, or remnants of almost any kind of cooked -fish may be used. The very best fish for the purpose is the striped -bass, for its flesh is remarkably white, very firm, and possesses a fine -flavor. First stick the fish with cloves, then boil it in vinegar and -water. Remove the skin and head, if a whole fish, and set aside to cool. -When ready to serve, place it on a napkin on a bed of crisp lettuce. -Garnish with sprigs of parsley, slices of cucumber, water cresses, -sliced lemon, or boiled sliced beats, any of these are suitable. Serve -with a sauce tartare (No. 43.) If remnants of cooked fish are used, they -should be heaped in the center of the dish and garnished same as the -whole fish, and the sauces may be served separately, or poured over the -fish; if the latter way, it should not be garnished until the same is -poured over it. A nice hot weather dish. - -No. 70. Fish Cakes.—Mix together, cold, cooked fish, mashed potatoes, -butter, seasoning and the yolk of a well beaten egg, and if necessary -moisten with milk or cream, shape into round flat cakes, dip them in -beaten egg, roll in crumbs and fry a light brown, drain and serve on a -napkin. A very nice way to use remnants of cooked fish. A teaspoon of -chopped parsley is an improvement. - -No. 71. Fish and Oyster Cakes.—Substitute oysters for the potato in No. -70, having equal quantities of fish and oysters, and mixing in crumbs -enough to make the mixture hold together. - -No. 72. Casserole of Fish.—Flake free from bones and skin one pint -cooked fish; mix with it, one cup of stale bread crumbs and two beaten -eggs. Season with salt and pepper, add a pinch of mace, a teaspoon of -Worcestershire sauce and a few drops of lemon juice. Boil in buttered -mould and serve with oyster sauce (No. 38.) - -No. 73. Chartreuse of Fish.—Flake and season one cup cold, cooked fish, -moisten with a little cream or milk. Use an equal quantity of mashed -potato and two hard boiled eggs in slices. Butter a small mould and put -in alternate layers of potato, fish and sliced eggs. Season with salt, -pepper, onion juice and a speck of cayenne. Steam twenty minutes, turn -out on platter and garnish with parsley. Serve with, or without a sauce -poured over or separately. - -No. 74. Fish Chowder.—No fish chowder should have bones in it; to avoid -this, dress, wash and cut up your fish and put it on to boil in cold -water, without salt; as soon as it is cooked enough—say ten minutes—for -the flesh to be separated from the bones, take it up and remove all -bones; put the head, bones, etc., back into the water, and boil until -water is wanted. In the meantime you should fry in the bottom of your -chowder kettle some small dice-shaped pieces of salt pork, say one -quarter pound of pork for every five pounds of fish; when the pork is -all tried out and nicely browned, but not burnt, put in some thinly -sliced onions in quantity to suit, and cook these until yellow, not -brown; now put in one quart of cold water (for five pounds of fish,) -strain the bone water and put that in, then some sliced potatoes, season -with salt and pepper, and when the potatoes are nearly done put in the -fish; boil one quart of milk and add to the chowder; now try it and see -if it is seasoned all right; let all come to a boil, pour into a tureen -and serve. A common way is to put a layer of crackers on top of the -chowder when the milk is put in; but many prefer the crackers served -separately. Clam water added to a fish chowder is a great improvement. - -No. 75. St. James Fish Chowder.—Put half pound sliced salt pork in -bottom of kettle and fry brown, then remove the pork and put in layers -of potatoes, onions and fish sliced, seasoning each layer with salt and -pepper. Use one quart each, potatoes and onions to three pounds of fish, -cover with cold water and bring to a boil gradually and cook slowly for -half an hour, then add two pounds sea biscuit soaked for five minutes in -warm water, boil five minutes more and serve immediately after adding -half a pint of port wine and a bottle of champagne. Milk may be -substituted for the wine and it will be quite good enough and far less -expensive. - -No. 76. Major Henshaws Fish Chowder.—Cut up one and a half, or two -pounds, salt pork and put in kettle, covering close, when nearly tried -out remove the pieces of pork and put in four tablespoons sliced onions, -when browned slightly, put in six pounds fish in slices, one and a half -pounds broken crackers, twenty-five large oysters, one quart mashed, -boiled potatoes, half a dozen large tomatoes sliced (or an equal -quantity tomato catsup,) one bottle port wine or claret, half a grated -nutmeg, teaspoon each, summer savory and thyme, a few cloves, blade of -mace, allspice, black pepper and slices lemon. Put fish, crackers, etc., -all in layers in the order stated, sprinkling in the other ingredients, -add water enough to cover and simmer, not boil, until fish on top is -done. This chowder too is good enough for a king without the wine. - -No. 77. Creamed Fish.—Scald two cups of milk, when hot, stir in one -tablespoon butter, braided with one teaspoon flour, when it thickens -remove from fire; butter pudding dish and fill with layers of cooked -fish, season with salt and pepper and wet with the thickened milk. -Sprinkle over the top a few fine cracker crumbs. Bake about twenty -minutes. - -No. 78. Creamed Fish with Oysters.—Use the same quantity of oysters as -of boneless cooked fish and cook in a cream sauce until the oysters are -plump. - -No. 79. Crimped Fish.—Cut uncooked fish in long thin strips, roll them -around the finger and fasten each roll or crimp with a wooden toothpick. -Soak half an hour in strong salted water, then put into boiling salted -water, enough to cover, with two tablespoons vinegar and boil about -fifteen minutes. Drain, arrange on a platter, removing skin and bones, -and serve hot with oyster or lobster sauce poured into cavities made by -the finger. - -No. 80. Crumbed Fish.—Remove bones and skin from cold, boiled, -white-meated fish and pick into flakes. Boil bones with one onion. -Season the fish with salt and pepper and fill the buttered baking dish -half full. Pour in remains of drawn butter, or prepare a little for the -purpose, sprinkle with bread crumbs, add the remainder of the fish, put -in more crumbs, moisten with the water in which bones were boiled, bake -about twenty minutes. Should be more moist than scalloped oysters. - -No. 81. Fish Croquettes.—One pint of cold, boiled fish minced fine, free -from bones and skin. Bring half a pint of milk to a boil, thicken with -two tablespoons of flour rubbed smooth, with a tablespoon of butter. -Remove from fire, add the fish, season with teaspoon of chopped parsley, -pepper and salt. When the mixture gets cold, form into oval shaped -balls, dip in egg or cracker crumbs and fry in hot fat. - -No. 82. Curried Fish.—Put two oz. of butter and one sliced onion into -frying pan and cook until a delicate brown, then add one tablespoon of -flour mixed in a cup of water in which fish was boiled, one cup of -cream, or milk and one teaspoon curry powder. Remove all bones from -fish, taking care not to break it into small pieces. Stir the sauce -until it boils, then add fish, cover and set the dish into another of -hot water, cook half an hour, serve with steamed or boiled rice. - -No. 83. Fish Dressing.—(For a small fish.) Two tablespoons bread crumbs, -a desertspoon of parsley after it is washed, dried in a cloth and -chopped fine, a little thyme and marjoram, discarding the stalks. Mix -herbs and crumbs together, add pepper and salt and two oz. suet chopped -fine. - -No. 84. Fish Dressing.—(For a fish of five pounds.) Chop fine one pint -of oysters, add to them half pint rolled cracker crumbs, one tablespoon -of butter, quarter teaspoon of pepper, half teaspoon each, salt and -celery salt and one of chopped parsley. Mix all together thoroughly, -moistening with milk if necessary and adding a few drops onion juice. - -No. 85. Fish Dressing.—(For a fish of five pounds.) Half a pound of dry, -stale bread, two beaten eggs, teaspoon salt, half teaspoon pepper, few -drops onion juice, one teaspoon each powdered marjoram, summer savory -and parsley, two tablespoons butter. Moisten the bread first with -boiling water, then add eggs, butter, seasoning and herbs and mix well -together, moistening with milk as needed. - -No. 86. Fish Dressings.—(For a fish of five pounds.) Mash one pint hot, -boiled potatoes and two boiled onions together, season with salt, pepper -and chopped parsley, moisten with butter and milk. - -Fish Dressing.—(For a fish of six pounds.) Roll fine six butter crackers -and add to them half a teaspoon chopped parsley, one tablespoon chopped -salt pork, salt and pepper to taste, mix well, moistening with cold -water or milk. - -No. 87. Farce.—Place in a saucepan four oz. very fresh bread crumbs and -one cup consomme (No. 14,) simmer gently ten minutes, at the end of -which time stir constantly with a wooden spoon and boil ten minutes -longer so as to form a stiff paste. This done put it on a plate to cool. -Take four oz. breast of chicken from which remove the skin and sinews -and pound extremely fine, add to this the bread crumbs in quantity about -three quarters as much as there is of the chicken and pound together -until well mixed, season with a little salt and pepper, a very little -nutmeg and a piece of butter; then pound again adding by degrees two -eggs, until you have obtained a fine, smooth paste. Small, delicate -fish, like trout, may be stuffed with this farce, or it may be made into -quenelles by forming into small balls and poaching for two minutes in -boiling water. Serve in fish soups and with baked or boiled fish. - -No. 88. Fish en Vinaigrette.—Boil the fish, which may be bass or -halibut, in salt water for ten minutes to each pound. When done, stand -it aside to cool. When cold, place it in the centre of a large dish. -Chop fine the whites and yolks of two hard-boiled eggs, but keep them -separate; also chop sufficient parsley to make two tablespoonfuls. Put a -string of the yolks next to the fish; next to this put a string of -whites, next capers and sprinkle the whole with chopped parsley. Split a -lemon in two lengths; then each half into four pieces, and place these -on each side of the fish, or the fish may simply be served on a bed of -lettuce with a sauce tartare (No. 43.) - -No. 89. Forcemeat.—Two oz. lean ham, or bacon, quarter pound suet, peel -of half a lemon, one teaspoon minced parsley, teaspoon minced sweet -herbs, salt, cayenne and mace to taste, six oz. bread crumbs, two eggs. -Shred the ham, or bacon, chop the suet, the lemon peel and mix all -together with the minced herbs, seasoning and bread crumbs before -wetting. Then beat and strain the eggs and work them in with the other -ingredients and the forcemeat is ready for use. When made into balls it -may be fried, or baked on a tin in the oven half an hour. No one flavor -should predominate greatly, and the forcemeat should be sufficiently -firm to cut with a knife, but not dry and heavy. - -No. 90. Forcemeat.—Meat of one boiled lobster, half a sardine, one head -boiled celery, yolk of one hard-boiled egg, salt, cayenne and mace to -taste, four tablespoons bread crumbs, two oz. butter, two eggs. Pound -the lobster meat and the soft parts in a mortar, add the celery, egg -yolk, seasoning and bread crumbs and continue until the whole is nicely -mixed. Melt the butter a little, beat up the eggs and work into the -pounded lobster meat. Make into balls about an inch in diameter and fry -of a nice pale brown. Serve with any fish that cannot be stuffed. - -No. 91. Fricassee au Gratin.—Take two pounds of fish, free from bones -and skin and cut in small pieces. Mix together half a pint of cream, one -tablespoon of anchovy sauce, one tablespoon of tomato ketchup, a little -salt and pepper; thicken with flour and butter rubbed smooth, heat very -hot and put into the serving dish, lay in the fish, strew with cracker -or bread crumbs and a few bits of butter, bake and brown. - -No. 92. Golden Fillets.—Cut your fish into fillets, trimming away all -ragged edges, then lay them for fifteen minutes in a mixture prepared as -follows: One tablespoon of salad oil, one teaspoon of Chili vinegar, one -of tarragon vinegar, one each of parsley and onion, chopped fine, a -scant saltspoon of salt and one quarter as much pepper, mixed together -smoothly. Take out the fillets and drain them, then dip each fillet into -a batter made with one tablespoon of milk mixed with two oz. of flour -and one tablespoon of oil to a smooth paste, then add yolks of two eggs -and the whites whipped fine with one quarter saltspoon of salt. Fry each -fillet separately in a wire basket three minutes in very hot fat. Drain -and serve on a napkin. - -No. 93. Kromeskies of Fish.—Prepare the fish as for croquettes; form -into small rolls, and envelope each in a slice of salt pork, cut as thin -as possible; fasten in place by the use of small wooden toothpicks. Dip -in beaten egg, roll in crumbs, and fry in hot fat. - -No. 94. Kedgeree.—Flake remnants of cooked fish, free from bones and -skin, add hard-boiled egg chopped, and a cup of steamed rice. Mix all -well together, with cream or butter to moisten, adding a little cayenne, -salt and mustard. Put all into a saucepan and stir with a fork, until -quite hot. - -No. 95. Marinade of Fish.—Hot. Prepare the fish for stewing, pour over -it a marinade and simmer until done. To make the _Marinade_ take a -sliced onion, a few slices of carrot and cook in two tablespoons of -butter, with one teaspoon salt and simmer for ten minutes, then add one -quart of cider, half a teaspoon pepper and the same of mustard, four -cloves and a bouquet of sweet herbs. Cover and simmer one and a half -hours. Strain and pour over the fish and stew. - -No. 96. Marinade.—Cold. Bouquet sweet herbs, juice of half a lemon, two -tablespoons of oil, six of vinegar, one teaspoon onion juice, cayenne, -teaspoon salt, one quarter teaspoon pepper, little ground clove. Mix all -together and sprinkle over any fish prepared for broiling, and let it -stand five or six hours before cooking. - -No. 97. Matelote of Fish.—Take fillets of any white-meated fish and soak -for an hour in port wine; then put them in a saucepan with a bouquet of -herbs, a cup of stock, a glass of wine, chopped onions, parsley, -mushrooms, salt and pepper, simmer half an hour. Dish the fish, strain -the gravy, add half a pint of cream, heat and pour over fish; squeeze in -the juice of a lemon, and serve hot. - -No. 98. Mariners Matelote of Fish.—Take any live fish, dress but do not -wash, (for mariners hold, a fish once out of water should never go back -to it.) Cut in small pieces without losing the blood. Put all into -stewpan with a couple dozen small white onions, scalded and almost -cooked. Season with salt, pepper, bay leaf and lemon peel, add enough -claret or red vin ordinaire to cover the fish. Boil over a quick fire, -but do not let the wine ignite, put in a lump of butter size of walnut, -arrange the fish on slices of toast and pour the sauce over it. We -recommend, however, that the fish be dressed and cleaned. - -No. 99. Fish Collops.—Cut two pounds of fish into small pieces, put -bones and trimmings, with a small onion chopped, a tablespoon of butter, -pepper, salt and mace in saucepan and make a broth, strain and thicken -it. Fry the collops brown, and then stew them gently in the broth -fifteen minutes. After dishing them add one teaspoon of walnut catsup -and a teaspoon of lemon juice to the gravy, pour over the collops and -serve hot, garnish with slices of lemon. - -No. 100. Minced Fish.—To three cups flaked boiled fish add one cup -mashed potato, piece of butter size of a filbert, half teaspoon -cornstarch and one beaten egg; heat all together with seasoning, salt -and pepper, adding eggs last. - -No. 101. Fish Omelet.—Take a cup of cooked fish, remove all bones and -skin, chop rather coarse, season with salt and pepper and warm up in -cream, butter or milk, whichever is most convenient. Make a plain omelet -with six eggs; when ready to fold spread on the hot fish, roll up and -serve hot. - -No. 102. Fish and Oyster Omelet.—Use half a cup of cooked fish free from -bones and skin, add to it a half cup of oysters, season and warm up -together in cream and proceed as in fish omelet (No. 101;) serve hot. - -No. 103. Fish Pie.—Remains of cooked fish, one dozen oysters, melted -butter to moisten. Flake the fish free from bones and skin, put in pie -dish, pour over it the melted butter and oysters, cover with mashed -potato. Bake half an hour browning nicely. - -No. 104. Fish Pie.—Take the remains of any cooked fish, white-meated -being preferable, remove bones, skin, etc., season with pepper, salt and -mace. To each pound of fish add one dozen oysters. Put a layer of fish -in the baking dish, then oysters, then more fish, and so on to the top. -Pour in half a cup of stock or water, put bits of butter on top, cover -with puff paste and bake half an hour. Make a cream sauce and pour into -the pie before serving. - -No. 105. Pickled Fish.—Boil four pounds of fish until the bones can be -picked out, when cold cut into slices an inch thick; take vinegar enough -to cover the fish, add a dozen cloves, a dozen peppercorns, one teaspoon -mace, one of allspice, one of celery seed and one of salt; boil ten -minutes, pour over the fish, cover close and serve cold. - -No. 106. Potted Fish.—Shad, mackerel, alewives, herrings, or smelts may -be used in potting, the fatter they are the better. Prepare the fish as -for frying, removing heads and tails but saving roes. Cut the fish into -pieces one inch long and put them with the roes, in stone jars in -layers, packing closely, and putting seasoning and spices between the -layers. For six pounds of fish use half a cup mixed whole spices, one -chopped onion (if the flavor is not objectionable,) one teaspoon celery -salt, one teaspoon table salt and one dozen peppercorns. On top put one -bay leaf and one blade of mace, adding vinegar enough to cover. Cover -the jar tightly with paper and bake in moderate oven five or six hours. -Will keep some time, if kept covered with vinegar and the jar covered -closely. Very nice for lunch in hot weather. The flavor and seasoning -may be varied to suit individual tastes and convenience. - -No. 107. Fish Pyramid.—Flake with a fork two cups cold boiled -white-meated fish and put in saucepan with drawn butter, season with -salt and pepper and add one cup boiled rice, sprinkle in one teaspoon -curry powder, when all is well heated pile on hot platter, garnish with -sliced hard boiled eggs and a little chopped parsley. - -No. 108. Rissoles of Cooked Fish.—Any remnants of cooked fish may be -used, but white-meated fish are preferable. Remove all bones, and pick -fine. Mix with an equal quantity of bread crumbs and a little butter, -add an onion chopped fine, a little chopped parsley, sprinkling of sage, -and season with salt and pepper, mixing in beaten egg enough to make it -hold together. Make into small flat cakes, and fry in hot butter. When -done, add a little water to the fat in pan, dredge in a little flour, -stir in a tablespoon of chopped capers, pour round the rissoles, and -serve hot. - -No. 109. Fish Roes.—Roes and spawns are but different names given to the -eggs found in the female fish. The male has a roe, usually called the -milt, but it is doubtful if it has any edible value, though in some of -the recipes of old times we find it is occasionally utilized in the -making of sauces, dressing, etc. The roe of the shad is now esteemed a -delicacy, though formerly considered of little value. The haddock roe -ranks next in commercial importance, but we believe there are others -superior to it if not equal to those of the shad. Nearly all are eatable -when in condition and that of the striped bass is a favorite with -foreigners. As a rule the roe is in best condition when the fish is most -desirable for the table. The shad is best in the spring, the time -varying with the location when caught. Only the roe of a perfectly fresh -fish is really good. Fish roes should be handled carefully to keep from -breaking. Soak in salted water for a few minutes before cooking, always -wiping dry, if large they should be parboiled before frying, and then if -very large split in two after parboiling. - -No. 110. Fish Roes to Fry.—This is the usual method of cooking, dipping -the roes in beaten egg and rolling in crumbs. They should be well done, -and require considerable cooking. Unless perfectly dry when put into the -hot fat it will sputter badly. Drain each roe on paper when taken up. -Serve hot on a napkin garnished with sprigs of parsley. - -No. 111. Scalloped Fish Roes.—Wash in salted water, wipe dry and cook -ten minutes in boiling salted water, with one tablespoon of vinegar, -then plunge them into cold water, drain and break into small particles -with a fork and sprinkle into shallow dish in layers, between which -sprinkle the yolks of hard-boiled eggs pulverized, a little chopped -parsley and a few drops lemon juice, moisten the whole with a thin -white, or cream sauce (No. 18,) season, cover with buttered crumbs and -bake until brown. - -No. 112. Fish Roe Croquettes.—For one pair of good sized roes take half -a pint cream, two tablespoons cornstarch, two tablespoons butter, -one-half teaspoon salt, juice of one lemon, a little ground mace and a -speck of cayenne. Boil the roes in salted water and one teaspoon lemon -juice for fifteen minutes, then drain and mash. Boil the cream and stir -into it while boiling the butter and cornstarch well smoothed together, -add seasoning and roe, boil up once and set away to cool. Shape in -croquettes when cold, dip in beaten egg, roll in crumbs and fry in hot -fat, drain and serve hot on a napkin, garnished with sliced cucumbers. - -No. 113. Fish Roes a la Creole.—Boil two large roes in salted water with -one tablespoon vinegar, two cloves, a blade of mace, a little lemon -peel, three peppercorns and three whole allspice for fifteen minutes, -then drain, wipe dry and fry in butter, browning both sides. Serve with -one cup stewed tomatoes poured over them, or with beefsteak tomato -ketchup. - -No. 114. Scalloped Fish.—Remnants of cold cooked fish, picked free from -bones, skin, etc., half a pint of cream, half a tablespoon of anchovy -sauce, half a teaspoon of made mustard, same of walnut ketchup, -seasoning with pepper and salt. Put all ingredients into stewpan, heat -hot, but do not boil. When done put into deep scallop dish and cover -with bread crumbs and bits of butter. Set in the oven to brown. - -No. 115. Scalloped Fish.—Take remnants of cold, boiled fish, remove -bones, skin, etc., and reduce to flakes. Make a sauce with equal -quantities of milk and cream, stirring flour into the cold milk and -adding it to the boiling cream. Cook five or six minutes, season well, -and put a layer of the sauce into bottom of baking dish, then a layer of -fish, and so on to the top; season each layer and cover all with bread -crumbs. Bake half an hour. - -No. 116. Fish Scalloped.—Mix together two cups mashed potato, one and a -half cups cold boiled fish, two cups milk, one egg, and one-quarter cup -of butter; put in pudding dish and bake a light brown. - -No. 117. Fish Scalloped with Macaroni.—Butter earthen pudding dish and -place in it coarse flakes of boiled fish and add an equal quantity of -cooked macaroni. Pour over it a cream sauce (No. 18) well seasoned with -pepper and salt and a little mace, grate cheese on top or use bread -crumbs if preferred, dot with bits of butter and bake about twenty -minutes. - -No. 118. Fish Scallops.—Remains of any cold, cooked white-meated fish; -to each half pound fish add half a cup stewed tomatoes, half tablespoon -anchovy sauce, half teaspoon made mustard, same of walnut ketchup, -pepper, salt and bread crumbs. Pick fish free of bones and put into -saucepan with all the other ingredients, heat without boiling, stirring -the while. Take out the fish and put into scallop shells, sprinkle -freely with bread crumbs, put bits of butter on top, brown and serve. - -No. 119. Fish Scallops.—Add one cup soft clams chopped, to No. 114, and -cook in shells. - -No. 120. Fish Scallops.—Remnants of cooked fish, one egg, wine glass of -wine, one blade pounded mace, one tablespoon flour, one tablespoon -tomato ketchup, pepper, salt, bread crumbs, butter. Pick the fish from -bones and skin, moisten with wine and beaten egg, add the other -ingredients, put in scallop shells, cover with bread crumbs, dot with -bits of butter, brown and serve. - -No. 121. Fish Souffle.—Take one cup cold, baked fish and mix gradually -with one cup of mashed potato, season with salt and pepper, stir in one -well beaten egg, put in buttered dish and set in oven until very hot, -beat the white and yolk of another egg separately, beating the white -very stiff, add pepper and salt to the yolk, stir in the white, heap -over the fish and put in the oven to brown. - -No. 122. Fish Soup.—Boil two pounds fish in two quarts salted water, -with a small onion, until it is all boiled to pieces; then rub it -through a sieve, add one quart of milk, a tablespoon of butter, a little -chopped parsley, salt and pepper to taste. Boil up again and serve. - -No. 123. Hustled Clams.—This is the plainest way of serving the long -clam and although a very inelegant dish is a most palatable one, -especially at the seaside and in the camp. To a peck of clams, after -washing thoroughly, add one gill of water, cover close and boil until -those on top are well opened, then pour the contents of the kettle, -water and all, into a large pan and put it in the centre of the table. -Serve to each person plain melted butter, to which let each add, to -suit, vinegar and pepper. Take the clams in the fingers, remove from the -shell, pull off the black skin that covers the snout and runs around the -clam, then take the clam with the thumb and finger by the snout, dip him -in the butter, and eat all but the black snout, which you will bite off. -Brownbread is a very appropriate accompaniment, and is usually served -with baked clams at the famous clam bakes, where the process of eating -is the same. - -No. 124. Clam Soup.—For clam soups, or chowders, it is better to open -the clams raw, but if too much trouble, boil them enough to open the -shells; in either case save the liquor to put in the soup. In what ever -way clams are to be cooked or eaten, the black skin that covers the -snout and surrounds the clam must be discarded, as well as the black -part of the snout itself. Unless the clams are very small it is better -to chop the hard parts before putting into soups or chowders, the soft -part may be used whole. To make the soup, take the liquor from one quart -of clams and put in double boiler with an equal quantity of water, -season with pepper and mace and salt if needed; boil five minutes, put -in the clams, cover close, and boil from five to fifteen minutes; the -difference depending upon whether the clams have already been partially -cooked; add one pint of boiling milk, or more to suit, thickened a -little with flour and butter, or fine cracker dust; butter some split -crackers and lay in bottom of tureen and pour the soup over them. This -may be varied in many ways and the quantity of milk used must depend -upon the amount of clam liquor available. Chopped celery, or onion, or -both, improves the flavor for some people, and some like a teaspoon of -chopped parsley. - -No. 125. Clam Chowder.—There are innumerable ways of making this -chowder, every cook book has one or more recipes for it, yet, hardly any -two are alike. We give recipes for two ways of making, which we do not -think can be improved upon. For the first one open clams enough to make -a quart without the liquor, which you save and strain for the chowder. -Cut a quarter pound of salt pork into small dice shape pieces, put it -into the bottom of the kettle and fry brown, without burning, adding, at -the same time, four sliced onions, or more, to suit; keep stirring until -the pork is all tried out and the onions slightly colored. Then add the -clam water and an equal quantity of fresh water, when it boils, add six -good sized potatoes, sliced very thin, or chopped, cover close and cook -until the potatoes are done, have ready one quart boiling milk and add -with clams, season with pepper, cover and cook, until the clams are -done, pour into tureen and serve. - -No. 126. Clam Chowder No. 2.—Take the same quantity of clams as for the -previous chowder and prepare as for clam soup. Put a layer of clams in -the bottom of kettle then a layer of hard crackers, split, buttered and -peppered, then more clams and crackers until the clams are all used, the -top layer being crackers; add clam liquor and water enough to cover, -cook slowly at first, then let it boil briskly fifteen minutes if the -clams are raw. Have ready a pint of boiling milk, add to the chowder, -boil up once. Sliced onions can be used in this chowder, but should be -boiled until nearly done before adding them. Place some of them on each -layer of clams. Sliced tomatoes may be used instead of the crackers. -Season to taste. - -No. 127. Clams a la Creme.—Chop boiled clams, but not very fine. For one -quart melt two tablespoons of butter and thicken smooth with the same -quantity of flour, season with pepper and a speck of mace or nutmeg and -add the clams, simmer three minutes and add one cup boiling cream. If -the cream is not boiled before adding it is liable to curdle. A little -clam water may be added, also. Arrange split and buttered crackers on a -hot platter and pour the creamed clams over them. - -No. 128. Steamed Clams.—Steamed clams are preferred to either boiled or -baked by some people. Wash the clams clean, and pack them into a steamer -edgewise so the water will all drain off when they cook, cover closely -and steam until the shells open well. Serve the clams in the half shells -after removing black skin and cutting off the black end; scissors are -better than a knife for this purpose. Serve melted butter and brownbread -with steamed clams. If it is desirable to save the clam water, put the -clams into the kettle without any water. - -No. 129. Clam Water.—Whenever clam water is wanted for any purpose in -cooking it should be put into a pitcher and allowed to stand until well -settled, then pour off carefully, if drained through a sieve the small -particles of sand are liable to go through even the finest of sieves. - -No. 130. Bisque of Clams.—Boil one quart of small clams out of the shell -in their own liquor for five minutes, then drain. Put in saucepan, four -oz. butter, with two oz. flour, heat smooth and add the clams and their -liquor, a little salt, pepper and a speck of cayenne, then stir in one -quart boiling milk, boil up and serve. - -No. 131. Purce of Clams.—A purce of clams or other shell fish is made -the same as for a bisque, except that the clams are rubbed through a -sieve forming a soft paste before adding the milk. - -No. 132. Scalloped Clams.—Clams may be scalloped same as oysters, but -only the soft parts should be used and those should be boiled in the -shell just enough so they can be opened easily. Some of the clam liquor -should be used to moisten the cracker crumbs. - -No. 133. Clam Croquettes.—Chop the boiled clams and mix with cracker -crumbs, moistening with clam liquor and cream, seasoning to taste, form -into croquettes and fry in hot fat, or the clams may be bruised to a -paste. Drain the croquettes on paper, or a sieve, and serve on a napkin. - -No. 134. Clams au Gratin.—Chop the hard parts and mix with the soft. To -a cup of clams add a cup of bread or cracker crumbs, add also one -teaspoon of finely chopped onion, half a teaspoon of powdered marjoram -and sage, the same of chopped celery, a little cayenne and salt if -needed. Moisten with clam liquor and boiled cream, put into baking dish, -sprinkle crumbs over the top, dot with bits of butter and bake a nice -brown. - -No. 135. Clams a la Creole.—Prepare same as for au gratin and moisten -with canned tomatoes instead of the cream and clam liquor. For either -this dish, or clams au gratin, if only the soft parts of the clams are -used they will be found much nicer. - -No. 136. Clams on Toast.—Open raw, chop the hard parts and mix with the -soft, warm them up in their own liquor, with butter, seasoning and a -dash of bruised mace. Have toast ready, either bread or crackers, well -buttered, strain the liquor over the toast, then spread on the clams. -Serve hot. Cream, or wine, or both, added to the liquor will be found an -improvement. - -No. 137. Fried Clams.—Select good, plump clams, dry them on a towel, -roll in cracker crumbs, dip in egg, again in crumbs, and fry in hot fat; -lay a sheet of paper in a colander and put the clams on this as fast as -taken up; serve them on a napkin on a hot platter. The paper will -prevent them from being greasy when sent to the table. - -No. 138. Scalloped Clams.—For this prepare 25 clams, one-half pint -cracker crumbs, one-half cup warm milk, one-fourth cup of clam liquor, -two beaten eggs, one heaping teaspoonful melted butter, salt and pepper, -12 clam shells; season the clams highly; mix in another dish crackers -moistened first with milk, then with the clam liquor; add eggs and -melted butter, and the clams chopped; fill each clam shell heaping, -sprinkle with bread crumbs and brown. - -No. 139. Clam Fritters.—Either whole clams or chopped may be used. -Prepare a good batter, stir in the clams, using considerable clam liquor -in making the batter. If whole clams are used the large ones are the -best, having one in each fritter; when the chopped clams are used the -fritters may be made any size to suit. Drain and serve on a napkin. -Parboil the clams before opening. - -No. 140. Soft Clams Stewed.—Soft clams, so called, are merely the soft -parts used without any of the hard parts (there are no other soft -clams.) To stew them put the soft parts, raw, into saucepan with a -little butter, simmer a few minutes and add boiling cream, with half as -much clam water, season with salt and cayenne, add a little cracker -dust, simmer three minutes longer and serve. As the clam water is always -used to increase the clam flavor, more or less may be used to suit the -taste. - -No. 141. Quahogs or Round Clams.—These require very much more cooking -than the long clam. Quahog shells, as well as those of the sea clam, are -very useful for all kinds of shell fish scallops and it is a good plan -to keep them on hand for this purpose. - -No. 142. Quahogs Raw.—These are highly esteemed by some people, the -medium size, or even quite small ones, being preferable; they should be -served on the half shell, with vinegar, or lemon juice and pepper, or -with Worcestershire sauce. - -No. 143. Quahog Cocktail.—This is in great favor at some of the New York -cafés, though it is usually called a “clam cocktail.” Take six of the -tiniest quahogs obtainable and put them in a glass with a tablespoon of -the clam liquor, add a speck of cayenne, a saltspoon of ground celery, a -teaspoon of tomato catsup, a teaspoon of vinegar and one of -Worcestershire sauce. Stir thoroughly with a fork and eat one by one. -When the clams are gone, drink the remaining contents of the glass. -Those who know, say this is delicious beyond comparison. - -No. 144. Quahogs a la Provincetown.—If you want to eat clams of any kind -served to perfection go to Cape Cod. Many people dislike the quahog -because they cannot cook it tender, but they serve up a quahog stew in -Provincetown with the quahogs as tender as a chicken. The quahogs are -opened raw, and with their liquor and some water besides, are put on to -cook immediately after breakfast and at noontime they are tender enough -for anybody. After coming to a boil they should merely simmer until half -an hour before serving, when sliced potatoes are added and they are -allowed to cook faster until these are done. No more liquid should be -used than just enough to keep the stew from sticking; the only seasoning -used is pepper. Ten minutes before taking up cover the top of the stew -with buttered crackers split in two. Pour the entire contents of kettle -on to a platter and serve. The long clam is also very good stewed in -this way, but the clams do not need to stew more than half an hour -before the potatoes are put in. Try it and be convinced. - -No. 145. Quahog Chowder.—This is made the same as the clam chowder, only -the quahogs must be chopped very fine, and must be put in at the same -time the potatoes are put in. Quahogs may also be cooked in any way that -the long clam is cooked, remembering that they must either be chopped -very fine, or be allowed more time in cooking. - -No. 146. Mussel Chowder.—The mussels that are found so plenty on some of -our beaches make a very nice _chowder_. Select those that are fresh -always, and these can be easily distinguished by the shells being -tightly closed; if the shells are open and remain so the mussel is not -fit to eat. Parboil them in the shell, then open and remove the black, -mossy substance, the rest is eatable. Cook the same as the long clam, -they are very tender and require but little cooking. - -No. 147. Scallops.—The shell of the scallop is round and deeply grooved -on both sides.—from whence it takes its name probably. The eatable part -is the muscle which unites the shell. The dark colored rim should be -discarded. The scallop has a sweet flavor and is so rich, however -cooked, that the appetite is soon cloyed. Scallops can be stewed the -same as oysters, or fried in batter, or crumbs. - -No. 148. Scalloped Scallops.—This is a delicious dish. Take the scallops -out raw, discard the dark rim, cut the scallops into small pieces and -mix with cracker crumbs, beaten egg and a little milk or cream, -seasoning to taste. Fill some of the shells, washed for the purpose, -cover with crumbs, put a bit of butter on each and bake a delicate -brown. - -No. 149. Scallop Fritters, or Fried in Crumbs.—No shell fish can surpass -the scallop. Fried in crumbs, or fried in batter, it is fully equal to -the oyster. - -No. 150. Seaside Scallop.—This is a great delicacy, and composed of -equal proportions of chopped lobster, crab, oyster, clam and scallops. -Mix all together with cracker crumbs and beaten egg, seasoning to taste, -adding a little chopped celery, chopped mushrooms and parsley. Moisten -with cream and sherry wine equally; fill clam shells; sprinkle crumbs on -top, with bits of butter; bake a delicate brown and serve hot. - -No. 151. Crabs.—There are three varieties of crabs, all of which are -highly prized by the epicure. The large, blue crab is eaten both hard -and soft shell, but the latter is esteemed the greater delicacy. Oyster -crabs have lately taken their place among luncheon dainties. These are -all in the markets the year round. - -No. 152. Boiled Crabs.—Hard-shell crabs require about fifteen minutes to -boil, and may be served plain, same as boiled lobster, either hot or -cold, all but the spongy substance being eatable, but the better way is -to pick out the meat and serve by some of the following recipes: - -No. 153. Soft-Shell Crabs to Cook.—These are either fried or broiled -whole. To prepare them for cooking, lift the shell at both edges and -remove the gray, spongy substance, which can be plainly seen, then pull -off the little triangular apron like piece on under side of shell, wash -and wipe the crabs dry, dip in milk and roll in flour and fry in hot -fat, five minutes ought to suffice; or dip in beaten egg and roll in -crumbs, and either fry or broil. - -No. 154. Scalloped Crabs.—No. 1. To one pint boiled crab meat, picked -fine, add a little nutmeg, or mace, one tablespoon cracker or bread -crumbs, two eggs well beaten and two tablespoons butter; mix well, and -fill the crab shells, cleaned for the purpose, put crumbs on top and a -bit of butter for each and put in the oven to brown. - -No. 155. Scalloped Crabs.—No. 2. Pick fine one pint boiled crab meat and -mix with a cream sauce (No. 18,) salt and pepper, fill the crab shells, -cover with buttered cracker crumbs and bake brown. - -No. 156. Devilled Crabs.—Mix one pint chopped crab meat with the yolks -of two hard boiled eggs, chopped, one tablespoon of bread crumbs, juice -of half a lemon, half a teaspoon prepared mustard, a little cayenne, -salt and one cup drawn butter. When well mixed, fill the crab shells, -sprinkle crumbs over the top, heat slightly and brown in quick oven. - -No. 157. Crabs a la Creole.—Put into saucepan, one oz. of butter, one -onion chopped fine, and a little water, season with salt, cayenne and -mace; simmer for fifteen minutes, add half a pint strained tomato pulp, -a gill of chicken broth and a little celery salt. Cut six soft-shelled -crabs in halves, removing the spongy parts and put them into the sauce; -simmer eight minutes and serve. - -No. 158. Farcied Crabs.—Remove meat from four dozen boiled, hard-shell -crabs and chop fine. Put in a saucepan one chopped onion and one oz. -butter, when beginning to color slightly add one dozen chopped mushrooms -and four oz. bread crumbs, which have been previously soaked in consomme -(No. 14) and then press nearly dry, add salt, pepper, cayenne and half a -gill tomato ketchup. Mix all well together while heating and cook five -minutes. Clean the crab shells, fill with the mixture, cover with crumbs -and a little butter, brown in oven a light color. Lobster may be served -in the same way. - -No. 159. Crab Saute.—Soft-shell crabs cut in two and all objectionable -matter removed may be sauted in butter or salad oil, with a seasoning to -suit. Canned crab meat may be served in the same way. - -No. 160. Crab Toast.—Put one pint boiled crab meat in saucepan, with -melted butter, one teaspoon chopped celery, a pinch of flour, a gill of -cream, salt and pepper to taste; simmer until reduced to suitable -consistency for spreading on thin slices of toast; garnish with a few -oyster crabs on each slice. A dash of sherry is an improvement. Lobster -toast may be made in same way. - -No. 161. Crab Bisque.—Boil four hard-shelled crabs in salted water for -fifteen minutes, wash and drain and pound in a mortar; add one quart of -white broth, one bouquet of herbs, tablespoon of rice, salt and pepper -and boil three-quarters of an hour; strain through a fine sieve, add one -cup of cream, heat without boiling, and serve with small squares of -fried bread. - -No. 162. Lobster Bisque may be made same as crab, using canned lobster -meat, if more convenient. - -No. 163. Oyster Crabs.—These may be had of leading grocers. Heat them in -melted butter for a moment only, stir carefully to keep them from -sticking. Butter split crackers, toast and butter them and serve the -crabs on them. - -No. 164. Crab Soup, Stuffed Crab and other dishes may be prepared same -as lobster. - -No. 165. Lobsters.—Lobsters are in our markets the year round, but are -in best condition during the late summer and early autumn months. Canned -lobsters may be used in many made dishes. The ordinary cook book -contains all needed information about boiling and opening them; hence, -for want of space, we omit any directions of that kind, for it is the -purpose of this book to supply information not to be found in the -ordinary cook book. - -No. 166. Boiled Lobster.—Hot. (To open and serve.) Plain lobster is -usually served cold, but it is delicious served hot, although it does -not present a very attractive appearance when served in this way, for to -have it good and hot it must be served in the shells. Break off the -claws and crack them; separate the tail part from the body, and if too -large to serve in one piece, cut the tail parts in pieces crosswise, and -split the body, removing the lady; then the body may be quartered, but -without removing from the shell. In this way each piece can be served in -the shell in a way that will admit of opening with a knife and fork. -Serve with plain drawn butter only. Seasoning to taste. - -No. 167. Lobster to Broil.—Of late this has been a very popular dish in -the lunch rooms of Boston. First split the lobster lengthwise, which -kills it at once, discard the lady and the dark vein, brush a little -melted butter over the open sides and broil over a clear fire, first the -shell side, then the other. Serve with melted butter. - -No. 168. Lobster to Bake Whole.—Split, as for broiling, place the parts -in pan open side up, sprinkle lightly with bread crumbs moistened with -butter and bake twenty to thirty minutes in quick oven. The claws may be -cracked and baked at the same time. Serve with melted butter, or a -sauce, if preferred. - -No. 169. Lobster Soup.—Chop one pound of boiled lobster meat—canned may -be used—very fine. Put into double boiler, one quart each, milk and -water, when it comes to a boil, stir in two tablespoons flour and add -the chopped lobster, with pepper, salt and the faintest suspicion of -mace, let it boil up once, add a small piece of butter, pour into tureen -and serve hot. - -No. 170. Lobster Chowder.—Chop one pound boiled lobster meat—canned will -do—rather course. Boil one quart of milk and stir in four pounded or -rolled crackers, then add the lobster. Season with salt and pepper, boil -up once and serve. One small onion may be boiled, chopped and added with -the lobster, if liked, but it is rich enough without. - -No. 171. Astor House Lobster.—Take two live lobsters of a pound and a -half each, split them, take out the meat and cut into inch pieces. Put -into saucepan, one oz. of butter and thicken smooth with flour, when it -melts add the lobster, stir for four or five minutes, add one gill of -water, a tablespoon of catsup, a speck of cayenne, and a wine glass of -sherry, simmer five minutes, add one dozen button mushrooms, cover, -simmer three minutes, season and serve. - -No. 172. Lobster Fricassee.—Add to the chopped meat of a boiled lobster, -salt, white pepper, speck of cayenne, a tablespoon of cream and one of -vinegar. Mix well; melt in a saucepan a tablespoon of butter, add the -lobster and let it simmer until very hot and serve immediately. - -No. 173. Lobster a la Francaise.—Remove the meat from a freshly boiled -lobster and cut into small pieces about one inch square; pound the yolks -of three hard-boiled eggs, mix with them half a teaspoon of salt, one -teaspoon of mustard and a little cayenne, mix thoroughly, and add slowly -four tablespoons of melted butter and four tablespoons vinegar; pile the -lobster high in the center of a dish, pour the sauce over it, and -sprinkle over the whole, parsley and lobster coral; garnish the edge of -the dish with crisp yellow leaves of lettuce and slices of lemon. - -No. 174. Lobster Cutlets.—Pick the meat from a large lobster and two -small ones and pound it in a mortar with a part of the coral and a -seasoning of pepper and salt, a blade of pounded mace, a little nutmeg -and cayenne pepper; add the yolks of two well beaten eggs, the white of -one and a spoonful of anchovy sauce; mix the above thoroughly and roll -it out as you would pastry, with a little flour, nearly two inches -thick; cut it into cutlets, brush them over with the yolk of egg, dip -them into bread crumbs and fry a nice brown in butter, a spoonful of -anchovy sauce and the remainder of coral; pour it into the centre of a -hot dish, arrange the cutlets around it as you would cutlets of meat. -Garnish each cutlet with an lobster leg. - -No. 175. Stuffed Lobster.—Cut one pint boiled lobster meat into small -dice shape pieces, season and mix with one cup cream and a few cracker -crumbs, adding also the lobster butter. Clean the tail shells of the -lobsters and fill with the mixture, cover with cracker crumbs, moisten -with melted butter and bake until the crumbs are brown. Beaten egg may -be mixed with the lobster, if it is desirable to make it richer, and -using half wine and half cream makes it a yet more delicious dish. - -No. 176. Devilled Lobster.—Cut rather fine one pound of boiled lobster -meat and mix with one raw egg. Put into a saucepan one-quarter pound of -butter and a tablespoon of flour, stir together until well blended, then -add one gill of rich cream; season with saltspoon of salt and half as -much cayenne, add a teaspoon of curry powder, one-third of a nutmeg, -grated, one onion boiled to a paste, and then the lobster meat; cook two -or three minutes and spread out on a platter to cool. When cool enough -fill the shells with this mixture, brush over the surface with beaten -egg and cover with bread crumbs, lay in a baking pan, put bits of butter -on top of each, and bake a nice yellow in a brisk oven; serve hot as -possible. - -No. 177. Stewed Lobster.—Stir flour enough into half a pint of milk to -give it a creamy thickness, heat to boiling, and remove from fire, then -stir in one tablespoon of butter; drain the liquor from a one pound can -of lobster, chop the meat rather coarse, and add it to the sauce, season -with salt and pepper and, add a teaspoon of lemon juice, simmer ten -minutes and serve hot. - -No. 178. Lobster Patties.—Chop fine one pound boiled lobster meat, mash -the coral smooth and mix with the lobster butter and meat, add the yolks -of three hard boiled eggs grated fine, season with salt, cayenne and -mace or nutmeg and a very little grated lemon peel; moisten the whole -with cream, melted butter or salad oil. Put into saucepan, add a little -water and let it just come to a boil, have the patty pans all ready, -fill with the mixture and serve. - -No. 179. Lobster Croquettes, No. 1.—Chop fine one pint boiled lobster -meat, add half a pint bechamel sauce (No. 31) to which has been added -the yolks of two eggs mixed in a little water, then add two tablespoons -tomato sauce (No. 51,) little pepper, salt and nutmeg, set on ice to get -cold. When thoroughly cold form into croquettes, roll in crumbs and -beaten egg then in crumbs again and fry in hot fat. Drain and serve. - -No. 180. Lobster Croquettes, No. 2.—Chop fine one pint boiled lobster -meat, season with salt, mustard and cayenne, moisten with cream sauce -(No. 18.) When the mixture is cool enough shape into croquettes, roll in -crumbs, dip in beaten egg, roll again in crumbs and fry in hot fat, -drain on paper, serve on a napkin, garnish with parsley. - -No. 181. Oysters, to Fry in Crumbs.—Medium sized oysters are the best -for this purpose. Season with salt and pepper and let them stand a few -minutes, then roll in cracker or bread crumbs, dip in egg beaten up in -milk and roll again in crumbs, fry quickly in hot fat; drain on paper as -fast as taken up. Serve hot, garnished with slices of lemon. Have them -as free from grease as possible. - -No. 182. Oysters, to Broil.—Large oysters are preferable. Dry them in a -napkin and dip each one in melted butter and dust slightly with salt and -white pepper or cayenne, then roll in fine cracker dust and broil on a -fine wire broiler, or they may be broiled without the crumbs, then -served on well buttered soft toast spread with finely chopped celery, or -mushrooms, or both, they are delicious in this way. - -No. 183. Oyster Saute.—Prepare, as for frying in lard, or for broiling, -and fry the oysters in butter, turning them, so as to cook both sides. - -No. 184. Steamed Oysters are esteemed a delicacy served with plain, -melted butter and seasoning to taste. - -No. 185. Oysters Creamed on Toast.—Chop one pint oysters moderately -fine, season with salt, pepper and a suspicion of mace, and put them -into saucepan with melted butter. Beat the yolks of two eggs with one -gill rich cream, stir in with the oysters until they begin to harden, -then pour over buttered toast and serve. - -No. 186. Oysters, to Parboil or Blanch.—Put them on to boil without any -liquor, as enough comes from the oyster, stir or shake in a saucepan -slightly at first, when the edges begin to wrinkle and the oyster looks -plump they are ready for sauces and other ways of cooking, in some of -which it will be noted they have to be bearded, that is, the black edges -trimmed off. - -No. 187. Oyster Soup.—Strain the liquor from one quart of oysters and -add as much water as you have oyster liquor, and put it on to boil, skim -and add the oysters and let them simmer without boiling until they begin -to grow plump and the edges to wrinkle, strain out the oysters and add -to the liquor one pint of boiling milk thickened with a tablespoon of -butter and two of flour seasoned to taste, boil five minutes, add the -oysters, which have been kept hot, and serve. - -No. 188. Stewed Oysters.—Although this is a very common dish and a -simple one to prepare, many people fail in their attempt to make it. -Boil one quart of milk in double boiler, add one pint solid oysters, -butter, salt and white pepper to taste; when the oysters begin to -wrinkle serve. Some prefer to add the butter just before taking up. The -stew may be poured over common crackers split, buttered and peppered, or -served plain with oyster crackers, separately. - -No. 189. Oysters a la Newport.—Put one tablespoon of butter in saucepan, -add one pint solid oysters, a tablespoon of chopped celery, salt and -white pepper to taste, cover and simmer three minutes, add a wineglass -of sherry and a wineglass of cream, simmer a couple of minutes longer -and serve on toast. Mushrooms instead of the celery also make a -delicious dish. - -No. 190. Oyster Fritters, or Oysters Fried in Batter.—For this dish the -oysters may be used whole or chopped. The batter everybody has their own -way of making. Drain the fritters on paper as fast as taken up, and -serve, on a napkin, garnished with parsley. - -No. 191. Oysters au Gratin.—Parboil one pint small oysters, or if large -cut in halves or quarters, then drain; add yolks of two eggs well mixed -in a little milk, to half a pint boiling cream, season with salt, -pepper, and a little mace; when beginning to boil add the oysters, and -mix all well together. Have some large, smooth oyster shells all -cleaned, and fill them with the mixture, cover lightly with bread crumbs -and melted butter on top, bake until brown. - -No. 192. Scalloped Oysters.—This is a most popular dish, but the number -of cooks that don’t know how to make it properly is wonderful to -contemplate. The following directions, strictly adhered to, cannot fail -to produce satisfactory results: For one quart of solid oysters use one -pint of pounded cracker crumbs, three oz. of butter, one gill of cream, -half a gill of oyster liquor, pepper and salt to taste, and a suspicion -of mace. Butter the baking dish and cover the bottom thickly with the -pounded cracker, wet with oyster liquor and a little cream, then add a -single layer of oysters, salt and pepper and a bit of butter on each -oyster, then more crumbs, oysters and so on, until the dish is full, the -top layer being crumbs, dotted over with bits of butter. Set in the oven -with a plate or other cover and bake until the juice bubbles up to the -top, then remove the cover and pour over the whole one glass of sherry -or Maderia wine and return to the oven to brown slightly. The wine may -be omitted if objectionable, but we know of no dish where a glass of -wine so enhances its flavor. - -No. 193. Oyster Pie.—Line a deep dish with a good puff paste, not too -rich, roll out upper crust and lay on plate, just the size of pie dish, -set it on top of the dish and put it into the oven, as the crust must be -nearly cooked before the oysters are put in, for they require less -cooking than the crust. While the crust is baking strain the liquor from -the oysters and thicken with yolks of eggs boiled hard and grated (three -eggs for one quart of oysters) add two tablespoons butter and the same -of cracker crumbs, season with salt, pepper and nutmeg or mace. Let the -liquor just boil, slip in the oysters, let it boil up once, then stir, -remove plate with the crust, pour the oysters and hot liquor into the -pie dish, put the top crust on and return to oven for five minutes. - -No. 194. Oyster Patties.—Cut one quart of oysters into small pieces and -stir into one cup rich drawn butter based on milk, season to taste, cook -five minutes, fill the patty cases, heat two minutes and serve. - -No. 195. Oyster Croquettes.—Parboil one pint of oysters, drain and chop, -moisten with a thick cream sauce and the oyster liquor, add one teaspoon -chopped parsley and bread or cracker crumbs sufficient to make the -mixture firm enough to shape, season with salt, pepper and a little -onion juice. Let the mixture get cold, then shape into croquettes and -fry in hot fat in a frying basket if you have it, drain and serve on a -hot napkin. - -No. 196. Mayonnaise Dressing.—Set a bowl into cracked ice, and into it -put yolks of three raw eggs, one tablespoon of dry mustard, one of -sugar, speck of cayenne, and saltspoon of salt; beat all together with a -good egg beater until light and thick, then add one pint of oil, -beginning with a few drops at a time. When the dressing is quite hard -add two table spoons of vinegar and the juice of one lemon, beating all -the while; if too thick add more vinegar. When of right consistency set -away to keep cool, and do not pour over the lobster until just before -serving. - -No. 197. Mayonnaise Dressing.—(Red.) The red mayonnaise is made by -adding a liberal quantity of lobster coral, juice of boiled beets or -tomato juice to the common mayonnaise. - -No. 198. Mayonnaise Dressing.—(Green.) The green mayonnaise is made by -coloring with the water in which spinach has been boiled. The colored -mayonnaise is chiefly used in fish and vegetable salads. - -No. 199. Cream Dressing for Salads.—Beat together thoroughly three raw -eggs and six tablespoons of cream, three tablespoons melted butter, one -teaspoon salt, one of dry mustard, half a teaspoon black pepper, and one -teacup vinegar. Heat, stirring constantly, until it thickens like boiled -custard, but it must not boil. When cold mix with salad. - -No. 200. Piquante Salad Dressing.—Mix yolks of two hard boiled eggs and -two raw eggs, add one teaspoon each cream and oil, half a teaspoon -horseradish, and vinegar enough to reduce to consistency of cream. This -is very good for fish salads, for fish balls, and broiled, smoked or -salted fish of all kinds. - -No. 201. French Salad Dressing.—To one teaspoon of salt and half as much -pepper, add one tablespoon of oil, and mix thoroughly, adding a few -drops extract of onion, then add more oil and vinegar until the mixture -is of desired consistency. - -No. 202. Sardine Salad Dressing.—Bruise to a paste four boneless -sardines, add the yolks of four hard boiled eggs, and bruise all -together thoroughly; add this mixture to any mayonnaise dressing and -serve on fish salads. - -No. 203. Lobster Salad.—Extract the meat from a couple of boiled -lobsters weighing two pounds each, cut it into rather coarse pieces and -set it on the ice to cool. Separate the tender leaves of two heads of -lettuce, and put them in layers on the salad dish and put this on the -ice also. When ready to serve mix a part of the mayonnaise dressing (No. -208) with the lobster meat and put it on the lettuce, pouring the -remainder of the dressing over the whole and sprinkling the top with -grated lobster coral if you have it. Any other mayonnaise or salad -dressing may be used. - -No. 204. Crab Salad.—Prepare the meat and use same dressing as for -lobster. - -No. 205. Fish Salad.—Reduce one quart cold cooked fish to flakes, -rejecting bones, skin and liquor, arrange on a bed of lettuce with a -sardine or piquante dressing; garnish with sliced cucumber or boiled -beets, or both. - -No. 206. Salmon Salad.—May be made same as lobster salad, using either -cold boiled fresh salmon, or canned salmon. In either case remove all -bones, skin or other matter than the clear meat, which must be drained -entirely free from any liquid matter. - -No. 207. Shrimp Salad.—Chop together, one cup celery and one cup -lettuce; arrange a bed of lettuce leaves on shallow dish; season the -chopped celery and lettuce with salt, pepper and vinegar, add a little -melted butter, mix one can of shrimps and place on the lettuce leaves. -Just before serving, pour over it a French dressing (No. 201) and -sprinkle on a few capers. - -No. 208. Oyster Salad.—Cook one quart of oysters in their own liquor, -drain and chop rather coarsely together with six quahogs chopped fine, -add one cup chopped celery and one small onion chopped fine, mix -thoroughly with mustard, oil, salt, pepper and vinegar, arrange on a bed -of lettuce and pour over the salad a cream dressing (No. 199.) - -No. 209. Eels to Fry.—Cut skinned eels into desired lengths, roll in -crumbs dipped in egg or without, and fry in hot fat. - -No. 210. Eels to Broil.—We know of no better way to cook this often -despised but really delicious fish, and although it need not necessarily -be skinned for that purpose, we much prefer it in that way, then when -split it can be nicely browned on both sides. Butter, pepper and salt -are the only condiments needed to bring out its delicate flavor. Large -eels are always the best, and particularly so for broiling. - -No. 211. Eels Fricasseed.—Cut three pounds of skinned eels into three -inch lengths, put them into a saucepan and cover with Rhine wine or -two-thirds water and one-third vinegar, add fifteen oysters, two slices -of lemon, a bouquet of herbs, one onion, quartered, six cloves, three -stalks of celery, pinch of cayenne, and salt to taste. Stew the eels -forty-five minutes, very slowly, then remove them from the saucepan and -strain the liquor, then heat in this for a few minutes a gill of cream -and an ounce of butter rolled in flour, simmering gently, pour over fish -and serve. If you are prejudiced against eels your prejudice will vanish -once you have partaken of this delicious dish. Small skinned fish may be -cooked in almost any way directed for eels. - -No. 212. Eels Stewed.—Cut two pounds skinned eels into three inch -pieces; rub inside and out with salt and let them stand one hour, then -parboil. Boil one onion in a quart of milk, take out the onion, drain -the eels and add to the milk. Season with half a teaspoon of chopped -parsley, salt, pepper and a very little mace. Simmer until the flesh -separates from the bones. Thicken the gravy with butter and flour, pour -over eels and serve. - -No. 213. Eels to Stew.—Take two pounds skinned eels, cut in short pieces -and soak in strong salted water one hour; dry them and fry them brown. -Put one pint stock (No. 14) in saucepan with one gill port wine, one -teaspoon anchovy essence, juice of half a lemon, salt, cayenne and -powdered mace; when hot put in the eels and stew gently for half an -hour. Serve with the gravy poured over them. - -No. 214. Eels Collared.—Take an eel weighing two pounds, skin, split and -take out back bone; on the inside sprinkle with salt, pepper, pounded -mace, ground cloves, ground allspice, a tablespoon of powdered sage and -teaspoon of powdered sweet marjoram, all well mixed. Roll up the eel, -beginning at the widest end, and bind with a piece of tape; boil in -salted water and a little vinegar until tender. Serve whole, or in -slices, with or without sauce. - -No. 215. Eels en Matelote.—Take two pounds skinned eels and cut into -three lengths, sprinkle salt inside and out and let them stand one hour, -then wipe dry without washing, put them to cook in a stewpan with -one-third red wine and two-thirds water, two bay leaves, a little thyme, -three cloves, a blade of mace, pepper and salt, simmer gently thirty to -forty minutes, not long enough to let them break to pieces, remove to -serving dish and keep hot; strain the liquid, add one tablespoon of -brandy, and three of cream, heat hot and pour over the eels, which -should be served hot. - -No. 216. Black Bass, Burgundy Sauce.—Put four pounds of fish in kettle -with half a bottle of claret and let it simmer half an hour. Take half a -pint of Spanish sauce (No. 37) and put in a saucepan with two wine -glasses red wine, reduce one quarter and serve with the fish. Almost any -kind of fresh water fish may be cooked and served in this way. - -No. 217. Boiled Striped Bass.—Newport style. Put six pounds of fish in -cold water, enough to cover, with one gill of claret wine, teaspoon -salt, one onion, one large pepper and blade of mace. Heat slowly at -first, boil half an hour, make a drawn butter, using the fish liquor and -adding juice of one lemon. Dish the bass on a napkin, garnish with -sliced lemon. Serve the sauce in tureen. Halibut, sword-fish and other -large, firm-meated fish are adapted to this way of cooking. - -No. 218. Baked Bluefish, Tomato Sauce.—Prepare a fish of about four -pounds and put it in buttered pan, cover with tomato pulp, sprinkle -liberally with bread crumbs and dot with bits of butter. Place in oven -for about forty minutes, until the flesh begins to separate from the -back bone, or can be easily detached from it. Serve with tomato sauce -(No. 52) poured around the fish. Bonita, Spanish mackerel and fish of a -similar kind are all good served with a tomato sauce. - -No. 219. Carp to Cook.—This fish has recently been naturalized in -American waters and should in time become abundant and cheap, from the -fact that it multiplys rapidly, acquires a large size and flourishes in -waters where other fish would speedily become extinct. The scales are -said to be eatable, and in cleaning the fish these should not be -removed, but the fish should be scoured in salted water. There seems to -be a diversity of opinion concerning its flavor, but in the report of -the U. S. Fish Commission we find it highly praised. The better way to -cook this fish is to boil or bake, and the same recipes given for bass, -sheepshead, or similar fish, are well suited to the carp. - -No. 220. Fresh Cod Cheeks and Tongues.—These are very nice fried, either -plain or rolled in crumbs or beaten egg. - -No. 221. Fillets of Cod a la Regence.—Butter a tin dish, lay on it three -slices of cod an inch thick, pour over them one glass white wine, cover -with a buttered paper and bake in moderate oven fifteen minutes. Reduce -another glass of wine in a saucepan by simmering, add to it half a pint -of white sauce (No. 19) twelve oysters, bearded and blanched, twelve -small quenelles (No. 90) and twelve button mushrooms. Season with pepper -and salt. Simmer one minute only. Place the slices of fish on a hot -dish, pour the sauce over them, group the oysters, mushrooms and -quenelles in the corners of the dish. - -No. 222. Cod Steaks a la Cardinal.—Cut about three pounds of fine fresh -codfish into slices quite an inch thick; sprinkle these well with salt, -pepper and lemon juice, and fasten each slice with a small skewer, so as -to make it into a neat shape. Brush the fish over entirely with warmed -butter, then lay it at the bottom of a large saucepan, pour over it -about a breakfast cupful of very good white stock, and cover closely, -first with buttered paper, then with the pan lid. Simmer gently from 20 -to 25 minutes, then take skewers and arrange the fish neatly on a hot -dish; pour over it some well made tomato sauce, flavored with essence of -anchovy, garnish round the edge of dish with sprigs of fresh parsley and -slices of lemon cut in pretty, fanciful shapes, and serve just as hot as -possible. - -No. 223. Fillet of Flounder a la Normandy.—Prepare the fillets and lay -in a buttered baking pan, season with salt and pepper, dredge with -flour, moisten with brown stock, adding a teaspoon of lemon juice, bake -twenty minutes, baste once or twice, lay the fillets on serving dish, -pour over them Normandy sauce (No. 49) garnish with slices of lemon. - -No. 224. Baked Haddock.—Stuff with a dressing (No. 86) baste the fish -well with butter, put a cup of water into the pan and bake in a moderate -oven one hour, basting often; just before taking up sprinkle a -tablespoon of fine cracker crumbs over the fish and let it remain in the -oven long enough to brown them delicately. Put the fish on a warm -platter, add water and thickening to the gravy and serve in gravy -tureen. Garnish with parsley and sliced lemon. A plain and simple method -for baking cod or any white-meated fish. - -No. 225. Cod Boiled, Oyster Sauce.—Boil a fish or the head and -shoulders, stuffed or not, in salted water, 30 minutes for six pounds. -Serve on a napkin garnished with parsley or slices of hard boiled eggs, -and serve with an oyster sauce. A plain, simple way to boil any kind of -fish. Serve any sauce to suit. - -No. 226. Baked Halibut.—Take a square piece of fish, weighing about five -pounds, lay it in salted water for about five hours, then wipe dry and -place it in the dripping pan with a few very thin slices of salt pork on -top. Bake one hour, or until the fish is easily separated from the bone, -or cracks open; baste with melted butter and water. Stir into the gravy -one tablespoon Worcestershire sauce, juice of one lemon, seasoning to -suit, and thicken. Dish the fish on a napkin and serve the gravy -separately, garnish with slices of hard-boiled eggs. - -No. 227. Chicken Halibut aux Fine Herbs.—Chop a little parsley, six -mushrooms and a shallot, adding to them a little salt, pepper and -nutmeg; place all in a saucepan and simmer five minutes with half a pint -of port wine. Pour all these ingredients into a shallow dish and place -on top four pounds of chicken halibut. Bake in moderate oven for about -thirty minutes, basting with the liquor occasionally. Put half a pint of -Spanish sauce (No. 37) in another saucepan and reduce for seven or eight -minutes, adding juice of a lemon, serve poured around the fish. - -No. 228. Smelts Baked.—Dip in beaten egg, roll in cracker crumbs, season -with salt, pepper and a little nutmeg, lay on a sheet of buttered paper -in a buttered baking pan, put a piece of butter on each fish and bake a -delicate brown; serve on a hot dish, garnished with slices of lemon and -parsley. - -No. 229. Halibut a la Royale.—Six pounds fish in one piece, half a cup -of bread crumbs, two slices fat, salt pork, two teaspoons essence -anchovy, one quarter cup melted butter, one cup boiling water, juice of -one lemon, pepper and salt. Lay the fish in salted water for two hours, -wipe and make incisions each side of back bone and put in a dressing -(No. 84.) Pour into bottom of neat baking dish the butter, hot water, -lemon juice and anchovy essence. Lay in the fish, cover and bake one -hour, basting often, send to table in the dish. - -No. 230. Halibut, Sauce Supreme.—Cut four pounds of halibut in square -pieces one inch thick, soak one hour in Maderia or sherry wine, turning -them over once in fifteen minutes. Then put them into a saucepan with -two oz. melted butter, add salt and pepper; simmer five minutes, then -send to the oven for twenty minutes. Arrange the fish on a dish and pour -over it a sauce supreme. Cook sword fish, flounders or bass in the same -way. Striped bass, deep sea flounders, sword fish and other coarse -grained fish may be cooked in any way directed for the halibut. - -No. 231. Baked Herring.—Split two herring, remove heads, tails and -backbone, lay one fish skin side down, mix together one desertspoon -finely chopped parsley, one small onion, chopped, and half a teaspoon -each thyme and marjoram, powdered, a few bread crumbs, with salt and -pepper, and sprinkle over the fish, lay the other fish on top, skin side -up, and pour over them melted butter, cover and bake half an hour, -watching and basting. Mackerel, alewives and porgies may be cooked in -the same way. - -No. 232. Grilled Herring.—To grill is to broil on the gridiron. Do not -split the fish, but score them slightly at the sides, grease the -gridiron with butter, turn the fish often while grilling, brown them -evenly all over, dish on a hot platter and pour over them a sauce made -of two ounces butter, one teaspoon flour, two of vinegar, four of French -mustard, half a gill of water, pepper and salt. Heat all together, -smooth, thicken and boil five minutes, garnish with parsley. Alewives, -menhaden and small shad can be cooked in the same way. - -No. 233. King Fish, Sherry Sauce.—Split in two four medium size fish, -take out the backbone and broil over a gentle fire, when done put half a -pint of Spanish sauce (No. 37) in saucepan, add wineglass of sherry -wine, boil fifteen minutes, pour around the fish and serve. A good way -to cook butter-fish, tautog, or blackfish. - -No. 234. Mackerel to Broil.—This is undoubtedly the best way to cook a -fresh mackerel, especially if it is fat, and it should be in the fall. -Serve basted with cream or melted butter, seasoned to taste, or with a -maitre d’hotel butter (No. 32,) or a sauce tartare (No. 44.) Mackerel -may also be cooked in any way a shad is cooked. Very small mackerel may -be cooked the same as smelts. - -No. 235. Perch to Cook.—Perch of all kinds are best fried, but may be -cooked in any way recommended for small fish of other kinds. Some -varieties are rather tasteless, and these should be served according to -some of the rich stews, fricassees, &c., mentioned under the head of -fish cookery in general. - -No. 236. Pickerel Baked.—Score back and thick parts of sides, baste well -with flour, butter, pepper and salt, sprinkle lightly with lemon juice -and lay in dripping pan with two tablespoons of water, baste -occasionally, adding more water if needed; bake from thirty to fifty -minutes, according to size. Make a drawn butter sauce based on the fish -gravy, add a pinch of cayenne, pour over fish and serve. - -No. 237. Ray with Caper Sauce.—Put the fish in kettle with one sliced -carrot, one sliced onion, three cloves of garlic, six bay leaves, six -cloves, six branches thyme, four parsley roots, and cover the fish with -half a bottle white wine and one quart consomme (No. 14,) when it comes -to a boil remove the fish to baking pan and cook slowly for one hour, -basting freely with the liquor in which it was boiled. Serve with a -sauce made from the gravy, adding capers, thickening and seasoning to -taste. Striped bass, deep sea flounders and other coarse-meated fish may -be cooked by the recipes given for cooking the ray. - -No. 238. Salmon Cutlets, Herb Sauce.—Cut the salmon in slices an inch -thick and about three inches square, or of a diamond shape. Chop fine -half a dozen button onions, a little parsley and thyme, add pepper, salt -and a dash of mace or nutmeg. Put these ingredients in saucepan with a -little water and a glass of wine; heat for about five minutes. Put all -in a suitable dish for baking, on top put the cutlets, cover and bake -half an hour, basting freely from time to time with the liquid. When -done, arrange the fish on a hot platter, add another glass of wine to -the gravy, with the juice of a lemon and pour all over the fish and -serve. Half a dozen mushrooms chopped and put in with the herbs will be -found an improvement. - -No. 239. Trout Baked, Herb Sauce.—Clean, wash and dry six trout of about -one quarter pound each. Place them on a buttered dish, adding half a -glass of white wine and one finely chopped shallot. Cook ten minutes, -then put the gravy in a saucepan with tablespoon of cooked herbs, -moistening with half a pint of sauce allemande (No. 34.) Reduce gravy -one half and pour it over the trout with the juice of half a lemon and -serve. - -No. 240. Baked Salmon Trout with Cream Gravy.—Wipe dry and lay in pan -with just enough water to keep from scorching. If large, score the back, -but not the sides, bake slowly from three quarters to one hour, basting -with butter and water. Into a cup of rich cream stir three or four -tablespoons boiling water (or cream will clot when heated,) into this -stir gently two tablespoons melted butter and a little chopped parsley. -Put this into milk boiler or farina kettle, or any vessel you can set -into another, half filled with boiling water to prevent sauce from -burning; add the cream and butter to the gravy from the dripping pan in -which fish was baked; lay the trout on a hot platter and let the gravy -boil up once, then pour over the fish; garnish with sprigs of parsley. -Use no spiced sauces and very little salt. This creamed gravy may be -used for various kinds of boiled and baked fish. - -No. 241. Baked Shad.—Stuff with dressing (No. 84,) rub the fish well -with flour, lay in pan with a very few thin slices of pork on top. Bake -a medium size fish forty minutes, add a little hot water, butter, pepper -and salt to the gravy; boil up and serve in gravy tureen. Garnish the -fish with sprigs of parsley. A tablespoon of anchovy sauce, or a glass -of wine, is a decided improvement in making the gravy. - -No. 242. Fillets of Shad with Mushrooms.—Prepare the fillets in the -usual way, cutting in equal size and shape; put them on a plate, skin -side down, and sprinkle each with a little salt, pepper, lemon juice and -chopped parsley; let them remain in this condition fifteen minutes, then -put them into a saucepan with a glass of white wine and an oz. of -butter. Have ready a few stewed mushrooms, and when the fish are done -remove them to a hot platter; put the mushrooms into the fish gravy, add -another glass of wine and a wineglass of cream, simmer a minute and pour -over the fish. If this doesn’t go to the right spot there is something -the matter with the fish, the mushrooms, or the one who partakes of it. - -No. 243. Baked Tautog, or Black Fish.—The tautog is a very nice fish. It -is in best condition in the fall, but it is good at all times. In New -York markets it is best known as the black fish. About Buzzard’s Bay and -Vineyard Sound, where it is very plenty, it is generally called tautog. -It is a difficult fish to scale, but the operation is made easier by -pouring boiling water over it, but it must not soak in the hot water for -an instant. It may be skinned for baking, in which case it is better to -cover it with a buttered paper while baking, removing the paper in time -to brown the fish before taking from the oven. The fish should be scored -before baking and narrow strips of fat pork inserted in the gashes made. -In May and June always save the roe to this fish—it may be baked with -the fish, or fried separately—it is too good to be wasted. Make a -dressing as for any fish, and prepare the gravy in the usual way. - -No. 244. Salmon.—The ordinary cook book is full pf recipes for cooking -this king of fishes, hence we have given it less attention than those -varieties neglected by these books. There is no better way to cook this -delicious fish than to boil, and it should be served with a simple -sauce. Some of the recipes for turbot, trout or sole may be used for -cooking salmon. That for salmon trout (No. 240) will be found just the -thing for the land locked salmon. - -No. 245. Sheepshead a la Creole.—The sheepshead is one of the best of -our saltwater fishes; it is not so plenty as formerly, but some seasons -it is quite plenty in our markets. To cook, put one chopped onion and -one chopped green pepper (seed extracted) in a stewpan, and brown in -half a gill of oil for five minutes; add one tomato sliced, four sliced -mushrooms, a good bouquet of herbs and a clove of garlic; season with -salt and pepper and moisten with half a pint of sauce allemande. Cut -three pounds of fish into slices, lay them flat in the stewpan with -three tablespoons of mushroom liquor, and cook for one hour on a slow -fire. When ready to serve, sprinkle over with a tablespoon of chopped -parsley and decorate with six heart-shaped croutons. - -No. 246. Trout a la Chambord.—Make a forcemeat with one pound of firm, -fresh fish, remove the skin and bones, pound well in a mortar, adding -the whites of three eggs, a little at a time; when well pounded add half -a pint of cream, half a teaspoon of salt and a little white pepper and -nutmeg; mix well and use a portion of it for stuffing three trout of -half a pound each; butter well a deep baking dish and lay in the trout, -add half a glass of white wine, a bouquet of herbs, salt and pepper; -bake fifteen minutes, basting often; take up the fish and put them on a -dish to keep hot, remove the gravy to a saucepan, add one truffle and -four mushrooms, sliced, (take out the bouquet) also a glass of wine; -heat hot and pour over the fish, decorate with six quenelles made from -the remaining forcemeat. - -No. 247. Sturgeon Roasted.—Take a piece of fish that is adapted to -stuffing, make a dressing (No. 89.) Rub well inside and out with salt, -butter and pepper; stuff and sew up, or bind firmly, and lay in baking -pan with a very little water, cover with paper until nearly done, then -remove paper and sprinkle a few bread crumbs over the fish and let it -brown nicely. Serve with plain butter and flour added to the fish gravy. -If you have a piece to roast that will not admit of stuffing, prepare -some forcemeat balls (No. 89) and bake beside the fish. Some cook books -recommend removing the back bone and inserting the dressing in the space -thus obtained, but as the sturgeon has no bones whatever, this might -prove a difficult thing to do. - -No. 248. Brochet of Smelts.—Spread melted butter in bottom of shallow -baking dish, dredge with raspings of bread, season with salt, pepper, -chopped parsley and shallots; put in a laying of fish and pour over it a -glass of wine and a teaspoon of anchovy sauce; cover with melted butter -and bread raspings, and bake in oven fifteen minutes. Serve hot; arrange -the fish on a napkin, heads to heads, in center of dish, or lay them all -one way in rows, each row overlapping the next about two thirds the -length of fish. Garnish with quartered lemon and fried parsley. - -No. 249. Trout a la Genevoise.—Cut the heads off four little trout and -put the fish in an earthen pot for four hours, with a little thyme, four -bay leaves, two shallots cut in pieces, five branches of parsley, little -pepper and salt and the juice of two lemons; then take out the fish and -put them in a saucepan with a chopped onion, a clove of garlic and -enough red wine to cover the fish; boil gently for twenty minutes; then -strain the liquid in stone pot and add one half of it to half a pint of -Spanish sauce (No. 37) and boil for one hour; then add four chopped -mushrooms and truffles and a little parsley. Dish the trout, garnish -with parsley and serve the sauce separately. - -No. 250. Stewed Trout.—Take two trout of a pound each and lay them in a -saucepan with half an onion sliced thin, a little chopped parsley, two -cloves, one blade of mace, two bay leaves, a little thyme, salt and -pepper, one pint white stock (No. 14) and wineglass port wine; simmer -gently half an hour, or more, if not quite done. Dish the trout, strain -the gravy, thicken with butter and flour, stirring over sharp fire five -minutes, pour over fish and serve. - -No. 251. Brook Trout.—Put a trout of four pounds in fish kettle with -four oz. of salt; when beginning to boil, set the kettle on the back of -the range for twenty-five minutes. Parboil the roes of a shad in salted -water, drain and cut them in small pieces, and also a dozen mushrooms, -add these with the juice of a lemon to one pint of sauce allemande (No. -34) and boil ten minutes. Serve the fish garnished with sprigs of -parsley and the sauce in a tureen. - -No. 252. Scallops of Trout.—Take a medium size trout and cut into slices -one inch thick, put into a saucepan with a little melted butter, add -salt, white pepper and the juice of a lemon; when done on one side, turn -and cook the other. Mash some boiled potatoes and with them form a -border on a platter that can go to the oven; moisten the potatoes -lightly with melted butter and brown in the oven; when done arrange the -scallops in the center of the potato border and pour over it a sauce -bechamel (No. 31.) - -No. 253. Boiled Turbot.—Soak the fish first in salted water to take off -slime, do not cut off fins; when clean make an incision down the middle -of the back to prevent skin on the other side from cracking, rub it over -with lemon and lay it in kettle of cold water; after it gets to boiling -let it boil slowly; when done, drain well and lay on hot napkin; rub a -little lobster coral through a sieve, sprinkle it over fish and garnish -with sprigs of parsley and sliced lemon. Serve with lobster (No. 30) or -shrimp sauce, or with plain drawn butter. The old fashioned way of -dishing this fish is white side up, but now usually the dark side up. - -1. Fish Balls.—3 pints of potatoes (measured after being pared and cut -into pieces), 1 package of Favorite brand Picked codfish, 1 small onion -(cut into pieces), 1 tablespoonful of butter, 1 large or two small eggs. -Boil the potatoes and onion until soft, drain off all the water and mash -until free from lumps. Turn the fish into a napkin and pour through it -about one pint of cold water and squeeze. Mix with the potato, using a -fork as it makes it lighter, add the butter and the beaten egg; now -taste and if not salt enough add a little. Take up by the spoonful and -drop into deep fat which is hot enough to brown a piece of bread in 40 -seconds, fry until a golden brown (about 1 minute,) drain on soft paper. -This makes twenty medium size fish balls. The onion can be omitted if -the flavor is not liked. - -2. Fish Balls.—Take one pint bowl of Diamond Wedge brand codfish picked -very fine, 2 pint bowls whole raw potatoes sliced thickly, put them -together in plenty of cold water and boil until potatoes are thoroughly -cooked; remove from the fire and drain off all the water, mash them with -a potato masher, add piece of butter size of an egg, one well beaten -egg, and three teaspoonfuls of cream or rich milk. Flour your hands and -make into balls or cakes. Put an ounce of butter and lard into a frying -pan, when hot put in the balls and fry a nice brown. Do not freshen the -fish before boiling with the potatoes. Many cooks fry them in a quantity -of lard similar to boiled doughnuts. - -3. “Diamond Wedge” Fish Balls.—One pint of raw potatoes, cut in pieces; -one cup of “Diamond Wedge” Codfish. Boil together until potatoes are -tender, then draw off the water and mash, beating well together; add one -tablespoonful of butter, one egg and a little pepper. Shape into small -balls and fry in hot lard. - -4. Fish Balls.—To one-half pound package “Gold Wedge Brand” Fibered -Codfish add double quantity mashed potatoes. Saturate the codfish with -cold water slightly, and strain through a cloth (requires no soaking.) -Mix thoroughly with the potatoes; add one tablespoonful of butter and a -little pepper. Shape into small balls and fry in hot lard. - -The addition of an egg to the above receipt improves it very much. - -For Creamed Codfish.—Saturate as above; to a gill or cup of fish add two -of milk and one tablespoonful of butter. Let it come to a boil; then add -one teaspoonful cornstarch and one egg well beaten. Served on toast it -makes a delicious dish. - -Fish Sauce.—Rub smooth 2 tablespoons of butter with 1 of flour, stir -into a pint of boiling milk, let it simmer a few minutes; have ready in -the sauce dish a hard boiled egg, cut fine; pour the sauce over it. - -A Nice Relish for Breakfast or Tea, Broiled Smoked Halibut.—Remove the -skin and soak over night with the skin side downward. Broil and garnish -with butter and serve hot. - -Stewed Codfish (Salt).—Take a thick white piece of Diamond Wedge salt -codfish, lay it in cold water for a few minutes to soften it a little, -enough to make it more easily to be picked up. Shred it in very small -bits, put it over the fire in a stewpan with cold water; let it come to -a boil, turn off this water carefully, and add a pint of milk to the -fish, or more according to quantity. Set it over the fire again and let -it boil slowly about three minutes, now add a good sized piece of -butter, a shake of pepper and a thickening of a tablespoonful of flour -in enough cold milk to make a cream. Stew five minutes longer, and just -before serving stir in two well beaten eggs. The eggs are an addition -that can be dispensed with, however, as it is very good without them. An -excellent breakfast dish. - -Codfish a la Mode.—Pick up a teacup full of Diamond Wedge salt codfish -very fine, and freshen—the dessicated is nice to use; two cups of mashed -potatoes, one pint cream or milk, two well beaten eggs, half cup of -butter, salt and pepper; mix, bake in an earthen baking dish from twenty -to twenty-five minutes; serve in the same dish placed on a small -platter, covered with a napkin. - -Fillet of Sole Baked.—Cut a fish of four pounds into fillets, about five -inches long by four inches wide, each end tapering to a point. Put these -in buttered pan, cover with sauce allemande (No. 34) and sprinkle with -bread crumbs and dot with bits of butter. Bake until well browned. Add a -wine glass of sherry to half a pint of sauce allemande, boil ten minutes -and pour around the fish and serve. - -For Escalloped Codfish.—Freshen one-half pound package of Shute & -Merchant’s Fibered Codfish by soaking three minutes in cold water, then -add one pint of cracker crumbs, one tablespoonful of butter and four -eggs, beaten light. Season to taste, bake until brown, serve hot. - - - - - FOOTNOTES - - -[1]Note.—Originally fish boiled in sea water, but now applied to fish - boiled in salt water with acids, spices or herbs. - - - - - INDEX - - - A - No. - Alewives 231-232 - - - B - Black Bass, Burgundy Sauce 216 - Bluefish, Tomato Sauce 218 - Bonita 216 - Butter Fish 233 - - - C - Carp to Cook 219 - Chub “ 212 - Clam Bisque 130 - “ Chowder 125-126 - “ Croquettes 133 - “ Fritters 139 - “ Soup 124 - “ Water 129 - Clams a la Creole 135 - “ “ Creme 127 - “ au Gratin 134 - “ Fried 137 - “ Hustled 123 - “ on Toast 136 - “ Puree of 131 - “ Round or Quahogs 141 - “ Scalloped 132-138 - “ Soft Stewed 140 - “ Steamed 128 - Cod Boiled, Oyster Sauce 225 - “ Cheeks and Tongues 220 - “ Fillets a la Regence 221 - “ Steaks a la Cardinal 222 - Codfish, Salt, a la Creme page 33 - “ “ Boiled 33 - “ “ Broiled 33 - “ Creamed 33 - “ Escalloped, “ 33 - “ a la Mode, “ 33 - “ Stewed, “ 33 - Consomme, or White Stock 14 - Crab Bisque 161 - “ Soup 164 - “ Toast 160 - Crabs 151 - “ a la Creole 157 - “ Boiled 152 - “ Devilled 156 - “ Farcied 158 - “ Saute of 159 - “ Scalloped 154-155 - “ Soft, to Cook 153 - - - D - Drum, Black to Cook 11 - - - E - Eels Collared 214 - “ en Matelote 215 - “ Fricasseed 211 - “ to Broil 210 - “ “ Fry 209 - “ “ Stew 212-213 - - - F - Farce 87 - Fish a la Creme 57-63 - “ “ Maitre d’ Hotel 62-60 - “ “ Vinaigrette 69 - “ a l’ Italienne 61 - “ au Court Bouillon 64 - “ au Fromage 65 - “ au Gratin 66-67 - “ Balls, French page 33 - Fish Balls, special 33 - “ Cake 68 - “ Cakes 70 - “ and Oyster Cakes 71 - “ Casserole of 72 - “ Chartreuse of 73 - Fish Chowder 74 - “ “ St. James 75 - “ “ Maj. Henshaws 76 - “ Collops 99 - “ Cookery in General 7 - “ Creamed 77 - “ “ with Oysters 78 - “ Crimped 79 - “ Croquettes 81 - “ Crumbed 80 - “ Curried 82 - “ Dressing 83-86 - “ en Vinaigrette 88 - “ Minced 100 - “ Omelet 101 - “ and Oyster Omelet 102 - “ Pickled 105 - “ Pie 103-104 - “ Potted 106 - “ Pyramid 107 - “ Rissoles 108 - “ Roes 109 - “ “ a la Creole 113 - “ “ Scalloped 111 - “ “ to Fry 110 - “ Roe Croquettes 112 - “ Sauces 13 - “ Scalloped 114-116 - “ Scalloped with Macaroni 117 - “ Scallops 118-120 - “ Souffle 121 - “ Soup 122 - “ Stock 15 - “ to Bake 12 - “ to Boil 11 - “ to Broil 10 - “ to Dress or Clean 2 - “ to Fry 8 - “ to Prepare for Baking or Boiling 3 - “ “ “ Broiling 4 - “ “ “ Frying 5 - “ to Saute 9 - “ to Skin 6 - “ when Fresh 1 - Flat-fish, to Cook 223 - Flounder, Fillet a la Normandy 223 - Forcemeat 89-90 - Fricassee au Gratin 91 - Frost-Fish to Cook 235 - - - G - General Instructions 1 - Golden Fillets 92 - - - H - Haddock Baked 224 - Halibut a la Royal 229 - “ Baked 226 - “ Chicken aux fine Herbs 227 - “ Sauce Supreme 230 - Herring Baked 231 - “ Grilled 232 - Horn Pout, to cook 211 - - - K - Kedgeree 94 - King Fish, Sherry Sauce 233 - Kromeskies of Fish 93 - - - L - Lobsters 165 - Lobster a la Francaise 173 - Lobster, Astor House 171 - “ Bisque 162 - “ Chowder 170 - “ Croquettes 179-180 - “ Devilled 176 - “ Fricassee 172 - “ Patties 178 - “ Soup 169 - “ Stewed 177 - “ Stuffed 175 - “ to Bake whole 168 - “ to Boil and Serve Hot 166 - “ to Broil 167 - - - M - Mackerel, to Broil 234 - Maitre d’ Hotel Butter 32 - Marinade, Hot 95 - “ Cold 96 - Matelote of Fish 97 - Mariners Matelote of Fish 98 - Menhaden, to Cook 10 - Mussel Chowder 146 - - - O - Oyster Crabs 163 - “ Croquettes 195 - “ Fritters 190 - “ Patties 194 - “ Pie 193 - “ Saute 183 - “ Soup 187 - Oysters a la Newport 189 - “ au Gratin 191 - “ Creamed on Toast 185 - “ Scalloped 192 - “ Steamed 184 - “ Stewed 188 - “ to Broil 182 - “ to Fry 181 - “ to Parboil or Blanch 186 - - - P - Perch to Cook 235 - Pickerel Baked 236 - Pollock to Cook 82 - - - Q - Quahogs 141 - “ a la Provincetown 144 - “ Raw 142 - Quahog Chowder 145 - “ Cocktail 143 - - - R - Ray, Caper Sauce 237 - Rock Bass 243 - Red Snapper 233 - - - S - Salad, Crab 204 - “ Dressing, Cream 199 - “ “ French 201 - “ “ Mayonnaise 196 - “ “ Mayonnaise, Red 197 - “ “ “ Green 198 - “ “ Piquante 200 - “ “ Sardine 202 - “ Fish 205 - “ Lobster 203 - “ Oyster 208 - “ Salmon 206 - “ Shrimp 207 - Salmon to Cook 244 - “ Land Locked, to cook 240 - Salmon Trout, Baked, Cream Sauce 240 - Salmon Cutlets, Herb Sauce 238 - Sauce, Acid 20 - “ a la Maitre d’ Hotel 33 - “ a l’ Aurore 34 - “ Anchovy 21 - “ Allemande 34 - “ Cardinal 27 - “ Bechamel 31 - “ Blonde 36 - “ Caper 24 - “ Celery 42 - “ Cream 18 - “ Curry 50 - “ Drawn Butter 16-17 - “ Egg 22 - “ Genevese 56 - “ Hollandaise 25 - “ Italian 47 - “ Lobster 30 - “ Mushroom, Brown 54 - “ “ White 55 - “ Normandy 49 - “ Olive 40 - “ Oyster, White 38 - “ “ Brown 39 - “ Parsley 23 - “ Parisian 48 - “ Piquante 5 - “ Ravigote 46 - “ Sardine 53 - “ Shrimp 29 - “ Sonbise 28 - “ Spanish 37 - “ Supreme 41 - “ Tartare, Cold 43 - “ Hot 44 - “ Tomato 51-52 - “ White 19 - “ Wine 26 - Scallops 147 - “ Fried in Crumbs 149 - Scallop Fritters 149 - “ Scallops 148 - Seaside Scallops 150 - Shad, Baked 241 - “ Fillets with Mushrooms 242 - Sheepshead a la Creole 245 - Shute & Merchant’s Special Recipes page 33 - Smelts, Brochet of 248 - “ Baked 228 - Skate, to Cook 237 - Sole, Fillet of page 33 - Sucker, to Cook 66 - Striped Bass, Newport Style 217 - Sturgeon, Roasted 247 - - - T - Tautog, Baked 243 - Trout a la Chambord 246 - “ “ Genevoise 247 - “ Baked, Herb Sauce 239 - “ Scallops of 252 - “ Stewed 250 - “ Brook, to Cook 251 - Turbot, Boiled 203 - Tarpon, to Cook 247 - Turbot, American, to Cook 253 - - - W - Whiting, to Cook 62 - Weakfish, to Cook 211 - - [Illustration: decorative glyph] - - - “Gold Wedge Brand” - FIBERED CODFISH. - A RETROSPECT. - Mechanics’ Food Fair, Oct. 1894. - - At the World’s Food Fair at Mechanics’ Building, - Where all was fresh with paint and gilding, - I wended my way booth to booth, - Tasting of samples from each forsooth— - Nor thinking of all the ills ’twould bring - To those who were doing this self same thing. - - Many and Good were the samples we tried - Of food that was baked and food that was fried, - But the Choicest and Best of it all to me - Were the wonderful Fish-balls one could see - At the booth of a well known Gloucester firm, - Who at good fortune had taken their turn; - Shute & Merchant had chosen this stand - To show up their “Fibered,” “the Gold Wedge brand.” - - A wonderful product, so pure and white, - No bones,—no work,—no odor—but light - As a feather, the fish balls came; - ’Twas all they could do to furnish the same - To the surging crowd, that clamored loud - For those fish-balls heaped upon the stand, - From “Fibered Codfish,” “Gold Wedge brand.” - - A sequel there is that will tell you why - This Far Famed Fibered you’d better try; - I’ll give you the “Wink,” “’Tis as good as a nod,” - It’s made from - “The Genuine Georges Cod.” - - [Illustration: decorative glyph] - - - SHUTE & MERCHANT’S - - Fibered Brands, Packed in 1 and 1-2 lb. Cartons. - - Gold Wedge, - Windsor, - Swan’s Down, - Defender. - - [Illustration: decorative glyph] - - - SHUTE & MERCHANTS - - Fibered for Family Use. - - Happy Thought, - Erin, - Novelty, - Lenox, - Crystal, - Shamrock. - - [Illustration: decorative glyph] - - - Please note some of the Advantages of our - FIBERED FISH. - -1st. It needs no cooking, thus doing away with the odor which usually -comes from the ordinary salt codfish. - -2nd. It is fibered by a machine (of our own make) which preserves all of -the original flavor and fibre of the codfish. - -3rd. A pound package of FIBERED CODFISH is equal to two pounds of -ordinary salt codfish, and it can be made ready in ten minutes time. - -4th. FIBERED CODFISH makes the finest codfish balls and creamed codfish -of anything in the market. A trial package will convince the most -skeptical. - - [Illustration: back cover] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK FISH COOKING *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. 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} -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.inside { font-size:80%; font-weight:bold; display:block; - float:left; margin-top:.5em; margin-bottom:.5em; - margin-right:1em; max-width:8em; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Fish Cooking, by Anonymous</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Title: Fish Cooking</p> -<p style='display:block; margin-top:0; margin-bottom:1em; margin-left:2em; text-indent:0;'>and Other Productions of the Sea</p> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> - -<div style='display:block; margin:1em 0'>Release Date: September 15, 2021 [eBook #66316]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Steve Mattern, Stephen Hutcheson, Mary Palstrom and her website shuteandmerchant.com, and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK FISH COOKING ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Fish Cooking" width="618" height="1000" /> -</div> -<div class="box"> -<h1><span class="ssn smallest">OVER 250 WAYS TO COOK AND SERVE</span> -<br /><span class="sc ss large">Fish</span> -<br /><span class="ssn smallest">AND OTHER PRODUCTIONS OF THE SEA.</span> -<br /><br /><span class="ssn smallest">A CHOICE COLLECTION OF RECEIPTS REPRESENTING THE LATEST AND MOST APPROVED METHODS OF</span> -<br /><span class="sc ss large">Cooking</span></h1> -<p class="tbcenter"><span class="ss"><span class="smaller">COMPLIMENTS OF</span> -<br /><span class="sc">Shute & Merchant</span>, -<br /><span class="smaller">GLOUCESTER, MASS.</span></span></p> -</div> -<div class="pb" id="Page_i">i</div> -<p class="tbcenter"><b class="larger">SHUTE & MERCHANT’S</b> -<br />ABSOLUTELY BONELESS BRANDS OF FISH. -<br /><span class="smaller">Packed in 1 to 40 lb. boxes.</span></p> -<div class="verse"> -<p class="t0">Diamond Wedge,</p> -<p class="t0">Gold Wedge,</p> -<p class="t0">Silver Wedge,</p> -<p class="t0">Not-a-Choke,</p> -<p class="t0">Wedge,</p> -<p class="t0">Swan’s Down Tid Bits.</p> -</div> -<div class="img"> -<img src="images/g3.png" id="ncfig1" alt="illustrated glyph" width="300" height="41" /> -</div> -<p class="center"><span class="smaller">Packed in 24 to 48 lb. boxes.</span></p> -<div class="verse"> -<p class="t0"><b>Diamond Wedge</b>, <span class="smaller">Cartons and Waffles,</span></p> -<p class="t0"><b>Eider Down</b>, <span class="smaller">Waffles,</span></p> -<p class="t0"><b>S. & M.</b> <span class="smaller">Waffles,</span></p> -<p class="t0"><b>Swan’s Down</b> <span class="smaller">Waffles,</span></p> -<p class="t0"><b>Swan’s Down Tid Bit</b> <span class="smaller">Waffles.</span></p> -</div> -<p class="center"><span class="smaller">And other Brands commonly called Boneless, too numerous to mention.</span></p> -<div class="pb" id="Page_ii">ii</div> -<h2 id="c1"><span class="small">INTRODUCTION.</span></h2> -<p>“There are many fishes in the Sea,” in fact so many that it is possible to -have a different kind served every day of the year, and still not exhaust the -variety, but it is necessary to the attainment of this result to have the resources -of a great city fish market at one’s command. Thanks to the skill of the -trained cook there are an infinite number of ways in which the commoner sort -of fish that are to be had everywhere, can be transformed into a great variety -of dainty, yet simple and inexpensive dishes. And here is the value of this -publication.</p> -<p>Cook books there are of all sorts and shapes, but strange to say the subject -of Fish Cookery has been sadly neglected in all of them, and to supply this deficiency, -the following collection of receipts has been carefully gathered and -properly arranged for the convenience of the housewife, no time or expense -having been spared to make the volume a thoroughly reliable and practical -guide upon the important subject which it treats.</p> -<p>The experience of distinguished chefs and epicures of many lands have been -fully drawn upon, while noted travellers, anglers, and sportsmen, who have -been pleased with the cookery of some famous guide or cook, have revealed -his secrets for the benefit of our readers. The famous housekeepers have assisted, -too, and have contributed generously from the wealth of their experience. -In addition to the receipts there will be found within the covers of the -book much other information of value to the reader, about the best fish foods, -where obtained and how to be made of the best service. It is in every way a -complete guide to the culinary art as applied to the fish family.</p> -<p class="tbcenter"><span class="smaller">[SEVENTH EDITION.]</span></p> -<div class="pb" id="Page_2">2</div> -<h2 id="c2"><span class="small">CARE IN THE COOKROOM.</span> -<br />Importance of Selecting the Best in the Line of Food Supplies.</h2> -<p>Housekeepers throughout the land are every day becoming better informed -regarding the relative quality of articles of food offered in the markets, -and the tradesman who does not cater to this growing knowledge will -soon lose the patronage of his best customers. People of intelligence now -demand the best in food products, and the essential features of superiority -insisted upon are palatableness, purity and wholesomeness. These qualities -must unite in order that the stamp of approval may be bestowed, and a -product lacking any one of these cardinal requirements cannot hope for lasting -success. Upon the other hand, when any article of food supply has -demonstrated that it not only pleases the taste, but is also nutritious and in -every way conducive to health, the popularity of such product is assured.</p> -<p>An illustration of the preceding statement is happily furnished in the -pronounced popularity of “Gold Wedge” Brand of Fibered Codfish, a product -absolutely without odor, and requiring no boiling or soaking, which -must be conceded a place of pre-eminence among the food products of unquestioned -value now being offered. That this article possesses all the necessary -qualifications for its acceptance by the most keenly critical and discriminating -housekeeper has been so frequently and so thoroughly demonstrated -that it is scarcely worth while to more than allude to such fact. That -it has attained to the highest place in the confidence of consumers is ample -proof of its superiority. The cardinal virtues of Palatableness, Purity and -Wholesomeness have rendered “Gold Wedge” Brand of Fibered Codfish a -favored article of food in refined and intelligent homes, and caused it to be -regarded as a necessary part of the menu.</p> -<p>Wherever unquestioned worth in any food article is amply proved it is -the duty of the physician to bestow his commendation, and hygienic publications -should be foremost in extending their meed of praise, for to these -two sources the general public must ever look for unbiased and competent -advice upon all matters pertaining to the health and well-being of the people; -it is, therefore, with more than ordinary pleasure that we bear testimony to -the appetizing and wholesome qualities of “Gold Wedge” Brand of Fibered -Codfish, which is in all respects worthy of highest praise.</p> -<p>The manufacturers of this superior food product, Shute & Merchant, -Gloucester, Mass., are of such standing commercially that their brand is indicative -of merit; and we feel no hesitancy in bestowing heartiest approval -upon their wares. To those of our readers who have written us concerning -this product, and to others who may not be fully conversant with the high -qualities of the same, we would say that “Gold Wedge” Brand of Fibered -Codfish is all that could be desired, and that it should find a place upon every -table where the laws of health, as well as the gratification of the appetite, -receive the proper consideration. Any first-class dealer will supply this -article if insisted upon, and those catering to refined patronage will see the -necessity of keeping it in stock.</p> -<p><span class="lr">J. W. ARNOLD, M. D.</span></p> -<div class="pb" id="Page_3">3</div> -<h2 id="c3"><span class="small">GENERAL INSTRUCTIONS.</span></h2> -<p>To economize space and avoid much unnecessary repetition, we herewith -append such directions for the treatment of fish preparatory to cooking as admit -of general application.</p> -<p><span id="n1" class="ss">No. 1. When a Fish is Fresh.</span>—When the -gills of a fish are of a bright color, and -the eyes appear full and clear, it is quite -fresh; if the flesh seems hard and firm -and rises quickly from pressure with -the finger, its freshness is still farther -assured. Although a fish that will not -stand these tests may not be spoilt, its -goodness has deteriorated in proportion -as it fails to meet such requirements, -and it is so much less desirable for the -table. The sense of smell cannot be -relied upon to decide the question of -freshness.</p> -<p><span id="n2" class="ss">No. 2. To Dress or Clean a Fish.</span>—Some -fish require scaling and some need to -be skinned before cooking. The sooner -a fish is scaled after taking from the -water, the easier it can be done. Some -fish of the scaly variety, however, -should never be scaled as the scales of -such are esteemed a delicacy. Such -exceptions will be noted in the recipes -for cooking these fish. When the scales -of a fish have become dry and hard or -the fish is a difficult one to scale from -any cause, it should be soaked for a -while in cold salted water. If you have -not time to do this, hold the fish up by -the tail and pour boiling water over it, -but do not let it lie in hot water for an -instant. Having scaled the fish, the -next question is how is it to be cooked? -for this has much to do with the dressing -process.</p> -<p><span id="n3" class="ss">No. 3. To prepare for Baking or Boiling.</span>—If -the fish is a large one and to be -cooked whole, it should be opened from -the vent up as far as the ventral fins,—taking -care not to mutilate the roes or -livers if they are wanted for cooking. -With a sharp knife separate the intestines -from the body, also the gills from -the head, and pull out all together -through the natural gill opening. The -reason for opening the fish as little as -possible, is to keep it in best possible -shape for stuffing, but if no stuffing is -to be used the opening may be made -larger to suit the convenience of dressing. -When the gills and intestines have -been removed, the fish should be washed -freely in cold salted water, and all clotted -blood thoroughly removed. Only -under conditions hereinafter specified -should fish be washed after the fins have -been cut out or the solid flesh of the -fish has been cut into. No washing of -the flesh can make it any cleaner than -it is in its natural condition, and if the -fish is washed after the flesh has been -cut you are simply bringing the slime -and blood in contact with it, and the -more you wash it the more you are rubbing -it in, and the fish may become so -impregnated as to be extremely strong -when cooked. This is a point that -should not be disregarded if you would -have sweet-flavored fish. After washing -thoroughly, wipe perfectly dry, then -either cut out or trim off the fins, as -occasion requires or tastes suggest. A -pair of scissors will be found very convenient -for trimming off the fins.</p> -<p><span id="n4" class="ss">No. 4. To prepare Fish for Broiling.</span>—Dress, -wash and wipe dry before splitting. -Always split a fish on the under side, -and unless the fish is very small indeed -remove the back bone entire, then the -thickest part of the fish will come over -the center and hottest part of the fire, -and both sides will be cooked alike, -whereas if the back bone is left in one -side, that side will take longer to cook, -and will be less desirable after it is -cooked, for when the back bone is removed -from the cooked fish a good part -of the brown part is taken off with it, -and it loses its flavor as a broiled fish. -Properly broiled, all parts should be -equally browned, both an account of -flavor and appearance. Very small fish -are sometimes broiled without splitting; -these should be dressed the same as for -frying.</p> -<div class="pb" id="Page_4">4</div> -<p><span id="n5" class="ss">No. 5. To prepare Fish for Frying.</span>—Fish -may be fried whole in steaks or fillets. -Those to be fried whole must be dressed, -then washed and wiped perfectly -dry. Steaks are slices of fish cut crosswise; -fillets are made from steaks or -from pieces of fish cut off lengthwise, -and may be any size or shape to suit -individual tastes. The best way to make -fillets is to dress and split the fish, remove -the back bone and then cut the -fish into halves, quarters or eights, according -to size.</p> -<p><span id="n6" class="ss">No. 6. Fish to Skin.</span>—Fish that require -to be skinned before cooking, should -be first dressed and washed clean, then -remove the skin, head, tail and fins, -rinse quickly in clear cold water and -wipe thoroughly dry.</p> -<p>☞ <span class="ss">Notice.</span>—No repetition of the foregoing -directions for dressing and cleaning -fish will occur in connection with -any recipes to which they are applicable. -When other treatment is requisite -special directions will accompany the -recipe.</p> -<p><span id="n7" class="ss">No. 7. Fish Cookery in General.</span>—Under -this head will be found such instructions -for the cooking of fish as are applicable -to any or all kinds. Special -recipes for special varieties are given -elsewhere (see index) but many of these -are equally suited to other fish of similar -qualities.</p> -<p><span id="n8" class="ss">No. 8. Fish to Fry.</span>—Fish may be fried -in olive oil, pork fat, lard, cottolene, or -clarified drippings; the latter being -probably the most economical; the first -chiefly used in French or high-class -cookery, but we favor pork fat ourselves. -Whatever fat is used it should be deep -enough to cover the fish and hot enough -to brown a piece of bread handsomely -in thirty seconds or less. The pork fat -is made by trying out thin slices of fat -salt pork, being careful not to let it -burn. The pork gives the fish a flavor -not to be obtained by the use of salt in -connection with other oils or fats. -When the pork fat is used salt should -be used sparingly if at all. Fried fish -should be seasoned while cooking. The -slices of pork may be used as a garnish -and served with the fish. After wiping -dry, fish should be rolled in Indian -meal, flour, cornstarch, or crumbs before -frying. If the fish has been on ice -or is very cold, do not put it into the fat -fast enough to cool it perceptably. -Watch carefully while cooking, don’t -break or mutilate in turning or dishing, -cook a nice brown, drain on a sieve, colander -or paper, and serve hot on a napkin. -Unless fish are very small they -should be notched each side before rolling -in meal or other absorbents previous -to frying.</p> -<p><span id="n9" class="ss">No. 9. To Saute</span>, is to fry in just fat -enough to cover bottom of frying pan.</p> -<p><span id="n10" class="ss">No. 10. To Broil.</span>—The process of broiling -is probably the most simple as well -as the most desirable method of cooking -many kinds of fish, the natural flavor -and juices being better preserved than -by any other, and the flavor may be further -enhanced by the judicious use of -seasoning, herbs, etc., preparatory to -broiling (see recipes for broiling.) The -double iron broiler is unquestionably -the best utensil for broiling fish, yet -they may be broiled on a griddle or in -a spider. Heat hot and butter well before -laying in the fish, cook the flesh -side first, when that is perfectly browned -turn and finish cooking. Serve on a -hot platter, spread with butter or cream -or both and season to taste. A fish may -also be broiled in a good hot oven in the -dripping pan, and if it be a very fat one -will cook nicely. The pan should be -well buttered and the fish placed skin -side down and cooked without turning. -Basting once or twice with butter or -cream while cooking is advisable.</p> -<p><span id="n11" class="ss">No. 11. To Boil.</span>—Boiling is considered -by many the most insipid and undesirable -way of cooking fish, yet there are -certain varieties that are best cooked -this way if accompanied by a rich sauce. -The fish boiler is almost indispensable -to success in boiling or steaming a whole -fish, but everybody hasn’t one, and to -such we would say utilize the wash -boiler. Put a bowl or something in -each end that will support a platter, -either side up; on the platter lay the -<span class="pb" id="Page_5">5</span> -fish and add water enough to reach the -platter without coming in contact with -the fish, thus enabling you to steam the -fish, which is preferable to boiling. Fish -boiled in a common kettle should first -be wrapped closely in cheese cloth or -fine muslin to preserve its shape. The -head is the best part of a boiled fish, -and the nearer the head the better the -remaining portion. Boiled fish should -be served on a napkin and the sauce in -a tureen. A fish of six pounds should -boil or steam in thirty or thirty-five -minutes. The water should always be -salted. A boiled fish may be stuffed, -but usually they are not. Recipes for -sauces suitable for boiled fish will be -found under the head of sauces, (Nos. -<a href="#n13">13</a> to <a href="#n56">56</a>.)</p> -<p><span id="n12" class="ss">No. 12. To Bake.</span>—Different varieties of -fish, different sizes, and different portions -of fish require such varied treatment -in baking we can offer but few -general rules for this branch of cookery. -Our recipes, however, will supply -all needed information. A dripping pan -with a false bottom, either wire or perforated, -with a handle at each end by -which to lift it, is particularly desirable -in baking fish. Wanting these, strips -of cloth well buttered and placed across -the bottom of the pan will be found extremely -convenient for lifting out the -fish. A baked fish presents a more attractive -appearance when served in an -upright position on the platter, and also -cooks much nicer in this condition. To -keep it so while cooking, first press it -down enough to flatten the under side, -then if necessary brace it up with skewers -or with potatoes placed against it -until it is well under way for cooking, -when it will keep its position until -cooked and dished. Sometimes it is advisable -to bend the fish half-moon shape -and cook it that way, or if the fish is -long and slender the tail may be tied to -the mouth, either of which methods will -keep the fish in upright position. Dressing -and force-meats are considered elsewhere, -and indexed under their appropriate -headings.</p> -<p>☞ The secret of success in all kinds -of fish cookery is to so cook and serve it -that it shall be attractive in appearance -and satisfying in flavor; that is, the flavor -when especially agreeable or desirable -must be retained or enhanced. When -the flavor of a fish is insipid or unpleasant -it must be cooked with a view to -imparting an unnatural but at the same -time pleasant flavor instead. This is -the secret of success in fish cookery, and -these points have been especially considered -in the selection of the accompanying -recipes.</p> -<p><span id="n13" class="ss">No. 13. Sauces.</span>—Sauces are extensively -used in all kinds of fish cookery. -For convenience in reference we have -given them first place among our recipes. -Although consommes or stocks are -not absolutely indispensable in connection -with fish cookery, they are nevertheless -extremely useful in the making -of nice sauces, and recipes for making -them in great variety may be found in -almost every cook book, still we have -thought best to give directions for making -two of those most frequently used -in preparing the following sauces. -When stocks are not at hand, liquor in -which fish have been cooked will answer -every purpose, and even milk or water, -or both may be substituted.</p> -<p><span id="n14" class="ss">No. 14. Consomme or White Stock.</span>—A -French method of making a white -stock, is to put in a stock pot, or kettle, -a roast fowl (chicken,) or the remains -of a chicken or turkey, a knuckle of -veal, say four pounds, one pound of -beef and three quarts of water, when -scum begins to rise skim carefully, -until it ceases to appear, then add a -carrot, a turnip, an onion, a leek, two -cloves, two stalks of celery, and a little -salt, simmer very gently four hours. -Remove every particle of grease and -strain through a flannel cloth, kept for -the purpose.</p> -<p><span id="n15" class="ss">No. 15. Fish Stock.</span>—Two pounds of -veal, four pounds of fish, or more veal, -and less fish, if you do not have as -much fish, two onions, rind of half a -lemon, bunch sweet herbs, two carrots, -two quarts water. Cut up fish and -meat and put with other ingredients into -the water, simmer two hours, skim -liquor carefully and strain. When a -richer stock is wanted, fry the vegetables -and fish before adding the water.</p> -<div class="pb" id="Page_6">6</div> -<p><span id="n16" class="ss">No. 16. Drawn Butter.</span>—No. 1. This is -the simplest and most generally used -of any fish sauce, and serves as the -foundation for a large proportion of -such sauces. It can be made very economically -also, its cost depending upon -the amount of butter used. Simple as -it is many people fail in making it. To -make it nice and smooth with one pint -hot water, half a cup of butter, two -teaspoons flour, half a teaspoon salt -and half a saltspoon of pepper, put one-half -the butter in a saucepan and melt -without letting it brown, add the dry -flour, mixing well, then stir in the hot -water, a little at a time, stir rapidly as -it thickens; when perfectly smooth add -the remaining butter bit by bit and stir -until all absorbed, then add the seasoning; -if carefully made it will be free from -lumps, if it is not smooth strain before -serving.</p> -<p><span id="n17" class="ss">No. 17. Drawn Butter Sauce.</span>—No. 2. -Pour boiling hot drawn butter sauce -(<a href="#n16">No. 16</a>) into the well beaten yolks of -two eggs, mix thoroughly, season to -taste, and serve quickly.</p> -<p><span id="n18" class="ss">No. 18. Cream Sauce.</span>—This sauce is -made by substituting cream or milk for -water in the drawn butter sauce (<a href="#n16">No. 16</a>.)</p> -<p><span id="n19" class="ss">No. 19. White or White Stock</span> (<a href="#n14">No. 14</a>) -substituted for the water in drawn butter -sauce (<a href="#n16">No. 16</a>) makes this sauce.</p> -<p><span id="n20" class="ss">No. 20. Acid Sauce.</span>—Lemon juice or -vinegar added to the drawn butter -sauce (<a href="#n16">No. 16</a>.)</p> -<p><span id="n21" class="ss">No. 21. Anchovy Sauce.</span>—Bone four -anchovies and bruise in mortar to a -smooth paste and stir them in a drawn -butter sauce (<a href="#n16">No. 16</a>,) simmer five -minutes, or stir in two teaspoons of -essence of anchovy. A little cayenne -added is an improvement.</p> -<p><span id="n22" class="ss">No. 22. Egg Sauce.</span> To make this -sauce add two or three hard boiled eggs, -chopped or sliced, to the drawn butter -sauce (<a href="#n17">No. 17</a>.)</p> -<p><span id="n23" class="ss">No. 23. Parsley Sauce.</span>—Add two teaspoons -of chopped parsley to the drawn -butter sauce (Nos. <a href="#n16">16</a> or <a href="#n17">17</a>.)</p> -<p><span id="n24" class="ss">No. 24. Caper Sauce.</span>—Add capers to -suit to a plain drawn butter sauce (<a href="#n16">No. 16</a>,) -or to a White sauce (<a href="#n19">No. 19</a>.)</p> -<p><span id="n25" class="ss">No. 25. Hollandaise Sauce.</span>—One cup of -butter, yolks of two eggs, juice of half -a lemon, one saltspoon of salt, pinch of -cayenne, half a cup of boiling water. -Rub butter to a cream, add yolks one at -a time, and beat well, adding lemon -juice, salt and pepper. A few minutes -before serving add the boiling water, -place the bowl in a saucepan of boiling -water, and stir rapidly until it thickens -like a boiled custard.</p> -<p><span id="n26" class="ss">No. 26. Wine Sauce.</span>—Mix and knead -well together in a bowl two ounces of butter, -one tablespoon of chopped parsley, -juice of one-half a lemon, salt and pepper, -speck of mace, and one wine glass -of Madeira or sherry wine. Beat the -butter to a cream and gradually beat in -the seasoning. A tablespoon of vinegar -may be substituted for the wine if preferred. -This sauce is particularly nice -for broiled fish. It should be poured -over the fish.</p> -<p><span id="n27" class="ss">No. 27. Cardinal Sauce.</span>—Cardinal sauce -is, as a rule, made from lobsters and -colored with coral; so, if possible, purchase -lobsters containing coral. Boil -the lobster; open and remove the coral -and press it through a sieve. Put two -tablespoonfuls of butter into a pan; let -it melt. Add a tablespoonful of flour -mixed, without browning; add one-half -pint stock, one-half teaspoonful of -onion juice, and a bay leaf. Stir constantly -until it boils. Take out the bay -leaf; add a palatable seasoning of salt -and pepper, the coral and a little of the -red part of the lobster chopped fine and -serve.</p> -<p><span id="n28" class="ss">No. 28. Sauce Soubise.</span>—Peel and chop -three onions; simmer them with one -ounce of butter for three quarters of an -hour, but do not let them color very -much. Add one tablespoon of flour, salt, -pepper and a pinch of mace, and mix -all together; moisten with half a pint -of the fish liquor, and the same quantity -of hot cream or milk. Serve in tureen.</p> -<p><span id="n29" class="ss">No. 29. Shrimp Sauce.</span>—Take half a pint -of drawn butter or white sauce -<span class="pb" id="Page_7">7</span> -(<a href="#n19">No. 19</a>) and when boiling add a little -lobster coral, if you have it, if not, add -half a teaspoon of anchovy essence. -Remove the shells from four dozen -shrimp, put them into the sauce, -heat and serve. Canned shrimp may -be substituted for the fresh.</p> -<p><span id="n30" class="ss">No. 30. Lobster Sauce.</span>—Take the meat -from a boiled lobster weighing about -one pound, cut it into dice-shaped -pieces. Add two ounces of butter to -the coral, rub it together with the blade -of a knife, and press it through a -sieve. Make a butter sauce with cream, -put in the coral, season with salt, pepper -and a little mace, and heat it hot -without allowing to boil; add the -lobster meat, let it get hot again without -boiling, and serve in sauce tureen. -If allowed to boil it will spoil its color, -which is one desirable feature of this -sauce. Crab sauce may be made in the -same way, using lobster coral if convenient.</p> -<p><span id="n31" class="ss">No. 31. Bechamel Sauce.</span>—Mix dry in -saucepan one tablespoon of flour and two -ounces of butter, when well mixed add -one pint of milk, dissolve the flour paste, -set it on the fire and stir constantly; -when it gets thick remove from fire, -and add the yolk of one egg well -beaten. Add one teaspoon of water, -salt and pepper to taste, mix well and -it is ready for use. A bouquet of herbs -is an improvement to this sauce.</p> -<p><span id="n32" class="ss">No. 32. Maitre d’Hotel Butter.</span>—Beat four -tablespoons of butter to a cream, beating -in gradually one tablespoon each of -vinegar and lemon juice, half a teaspoon -salt, quarter teaspoon pepper, and one -teaspoon chopped parsley.</p> -<p><span id="n33" class="ss">No. 33. Sauce a la Maitre d’Hotel.</span>—Add -one teaspoon chopped parsley, juice of -one lemon, teaspoon of celery seed, cayenne, -and salt to taste to a drawn butter -sauce (<a href="#n16">No. 16</a>.)</p> -<p><span id="n34" class="ss">No. 34. Sauce Allemande.</span>—Melt two oz. -butter and mix thoroughly with two -ounces flour over gentle fire; add immediately -one pint white stock (<a href="#n14">No. 14</a>,) -a little salt and pepper; stir until -boiling, boil fifteen minutes, remove -from fire, skim off grease carefully, add -yolks of three eggs well mixed in a little -water, stir in with egg beater to make -sauce light.</p> -<p><span id="n35" class="ss">No. 35. Sauce a la Aurore.</span>—Coral of one -lobster, one oz. butter, half a pint bechamel -sauce (<a href="#n31">No. 31</a>,) juice of half a lemon, -liberal seasoning of salt and pepper. -Bruise the coral in a mortar with the -butter until quite smooth, then rub it -through a hair sieve; put the bechamel -sauce into stewpan, add the coral paste, -lemon juice and seasoning, and let it -simmer but not boil—else the red color -will be spoiled—pour over the fish, and -serve. A small teaspoon of anchovy -essence can be added at pleasure. Nice -for trout, soles, etc.</p> -<p><span id="n36" class="ss">No. 36. Blonde Sauce.</span>—To one pint -white stock (<a href="#n14">No. 14</a>) add one sprig parsley, -one onion cut into slices, two mushrooms -chopped fine, glass of sherry -wine, one sliced lemon, put into saucepan -and simmer slowly for half an hour, -then add yolks of three eggs well -whisked and stir over fire for six minutes. -Strain through sieve and serve -in tureen.</p> -<p><span id="n37" class="ss">No. 37. Spanish Sauce.</span>—Melt two oz. -butter in saucepan, add two oz. flour -and stir over gentle fire until a nice -brown, mix with this one pint white -stock (<a href="#n14">No. 14</a>,) one and a half oz. lean -raw ham, one carrot and one onion -sliced, one stalk of celery, two cloves, -salt and pepper a pinch each, stir until -beginning to boil, then simmer gently -on back of range for one hour; skim off -grease before serving.</p> -<p><span id="n38" class="ss">No. 38. White Oyster Sauce.</span>—Put one -pint of oysters in a saucepan and let -them just come to boiling point, strain -and remove the beards; then add to the -oyster liquor an equal quantity of milk -and a liberal quantity of butter. When -hot and smooth add the oysters, heat -again without boiling, season and serve -in tureen. Thicken with flour smoothed -in the milk if desirable.</p> -<p><span id="n39" class="ss">No. 39. Brown Oyster Sauce.</span>—Proceed -same as for white oyster sauce (<a href="#n38">No. 38</a>,) -browning the butter or butter and flour -before adding to the milk.</p> -<div class="pb" id="Page_8">8</div> -<p><span id="n40" class="ss">No. 40. Olive Sauce.</span>—Prepare a Maitre -d’Hotel butter (<a href="#n32">No. 32</a>) adding the beaten -yolks of two eggs, a little ground -mace, and substituting olives for the -parsley. Cut the olives in shavings, beginning -at one end as you would pare -an apple, shaving to the stone and having -the shavings thin and whole. Simmer -until the olives are tender.</p> -<p><span id="n41" class="ss">No. 41. Sauce Supreme.</span>—Cut up remains -of two roast chickens and put in saucepan -with one pint white stock (<a href="#n14">No. 14</a>,) -some branches of parsley enclosing one -clove, one clove of garlic, two bay -leaves, and a little thyme; tie all together, -season with salt and white pepper, -boil one hour and strain. Put two -oz. butter in another saucepan, and mix -with one tablespoon flour and one teaspoon -cornstarch; add the strained -liquid and stir until boiling, reduce one -quarter, put in two wineglasses of cream -and one of sherry, boil fifteen minutes -more, add juice of one lemon, strain -and serve.</p> -<p><span id="n42" class="ss">No. 42. Celery Sauce.</span>—Cut a head of -celery into pieces two inches long, and -boil in salted water, enough to cover, in -a covered saucepan for one hour. Mix -together smoothly, one tablespoon of -flour and two of butter, add one pint of -milk, and stir until boiling, then strain -the celery and add, seasoned with a -little salt and pepper and a little powdered -mace, let it boil quickly for two -minutes, then serve in tureen.</p> -<p><span id="n43" class="ss">No. 43. Sauce Tartare.</span>—Cold. Chop fine -one shallot, with half a tablespoon of -chervil, same of tarragon, and twelve -capers chopped fine. Put all in an -earthen bowl with half a teaspoon of -dry mustard, two raw eggs, a teaspoon -of vinegar (drop by drop,) salt and pepper. -Pour in lightly while stirring, one -cup of olive oil, and if too thick add a -little more vinegar. Taste until seasoned -to suit. Serve with cold salmon.</p> -<p><span id="n44" class="ss">No. 44. Sauce Tartare.</span>—Hot. One -tablespoon vinegar, one teaspoon lemon -juice, one saltspoon salt, one tablespoon -walnut catsup, two tablespoons butter. -Mix vinegar, lemon juice, salt and -catsup together and heat over hot -water. Brown the butter in another -pan, and strain into the other mixture. -Nice for broiled fish.</p> -<p><span id="n45" class="ss">No. 45. Sauce Piquante.</span>—Two ounces -butter, one small carrot, six shallots, one -small bunch savory herbs, including -parsley, half a bay leaf, two slices lean -ham, two cloves, six peppercorns, one -blade mace, three allspice, four tablespoons -vinegar, half a pint stock (<a href="#n14">No. 14</a>,) -half teaspoon sugar, little cayenne, -and salt to taste. Put the butter into -saucepan with the carrot and shallots -cut into small pieces, add the herbs, bay -leaf, spices and ham minced fine; let -these ingredients simmer slowly until -the bottom is covered a brown glaze, -keep stirring and put in remaining ingredients, -simmer gently fifteen minutes, -skim off every particle of fat, -strain through sieve and serve very hot, -when a sharp but not too acid sauce -is required.</p> -<p><span id="n46" class="ss">No. 46. Sauce Ravigote.</span>—Hot. Put half -a pint consomme (<a href="#n14">No. 14</a>) into saucepan -with half a teaspoon vinegar, very little -green garlic, same of tarragon leaves and -chervil; boil ten minutes, drain herbs -and press all moisture from them with -a cloth and chop very fine. Put half an -ounce flour on the table, same of butter, -mix well together and add to the consomme -and vinegar, which has been -cooking since the herbs were removed, -stir until boiling, skim, add chopped -herbs and serve. For baked or broiled -fish, salmon, Spanish mackerel, bonita -and other rich flavored fish.</p> -<p><span id="n47" class="ss">No. 47. Italian Sauce.</span>—Into a saucepan -put half a pint of stock (<a href="#n15">No. 15</a>) with a -few chopped mushrooms and shallots, -and a half a glass of Madeira wine. -Simmer gently fifteen minutes, then -add the juice of half a lemon, half a -teaspoon powdered sugar, one teaspoon -chopped parsley, and let it come to a -boil. Pour over fish and serve.</p> -<p><span id="n48" class="ss">No. 48. Parisian Sauce.</span>—Put in saucepan -half an ounce chopped truffles, -wine glass of sherry, some branches -parsley, enclosing a clove, a little -thyme and a bay leaf, tie all together, -reduce one-half, rub through a sieve. -<span class="pb" id="Page_9">9</span> -Add half a pint sauce allemande (<a href="#n34">No. 34</a>.) -Heat again and serve.</p> -<p><span id="n49" class="ss">No. 49. Normandy Sauce.</span>—Fry one -chopped onion and a few slices of -carrot in two tablespoons of butter, -thicken with flour, add two tablespoons -of Worcestershire sauce, cup of white -stock (<a href="#n15">No. 15</a>) and cup of canned tomatoes, -season with pepper and salt. -Simmer half an hour, strain and add -one dozen chopped mushrooms. Boil -five minutes, add one dozen oysters. -Boil one minute and pour over fish.</p> -<p><span id="n50" class="ss">No. 50. Curry Sauce.</span>—Cook one chopped -onion in one tablespoon of butter, until -slightly browned. Mix one tablespoon -of curry powder with two tablespoons -of flour. Stir into the butter and -onions, adding one pint hot milk gradually, -heat and strain.</p> -<p><span id="n51" class="ss">No. 51. Tomato Sauce.</span>—No. 1. One -pound can of tomatoes, two tablespoons -of butter, one sliced onion, two tablespoons -of flour and a little grated -nutmeg. Cook together the tomato, -onion and nutmeg for about ten -minutes. Heat the butter in a small -frying pan and add the flour. Stir -until smooth and slightly browned, -then stir into the tomatoes. Season to -taste, and rub through a strainer fine -enough to stop the seeds.</p> -<p><span id="n52" class="ss">No. 52. Tomato Sauce.</span>—No. 2. Put one oz. -lean, raw ham in saucepan with one -carrot, one onion, a little thyme, one -bay leaf, two cloves, stalk of celery and -half oz. of butter. Simmer ten minutes, -add one oz. flour well mixed in half a -can of tomatoes and three tablespoons -of consomme (<a href="#n14">No. 14</a>.) Boil one hour -with salt, pepper and pinch of mace. -Strain and serve.</p> -<p><span id="n53" class="ss">No. 53. Sardine Sauce.</span>—Bone and skin -half a dozen sardines, boil the bones -and skin in half a pint of stock (<a href="#n15">No. 15</a>,) -or in any fish liquor with a minced -shallot, a little lemon peel, a pinch of -mace and a little pepper, strain, add the -sardines rubbed to a paste, a little -butter and cream, sufficient to make of -the right consistency. Boil up and -serve poured over the fish.</p> -<p><span id="n54" class="ss">No. 54. Brown Mushroom Sauce.</span>—Peel -one dozen mushrooms, chop and fry in -butter until a golden brown, then stir -into a cream sauce (<a href="#n18">No. 18</a>,) seasoning -to taste.</p> -<p><span id="n55" class="ss">No. 55. White Mushroom Sauce.</span>—Remove -all dark parts, chop and put in -saucepan with one gill cream or milk, -a small piece of butter and a little -white pepper, cover close and simmer -very gently until soft, add white stock -(<a href="#n14">No. 14</a>) according to amount of sauce -required, a sprinkling of flour having -been smoothed into it, let it simmer a -few minutes more, with a pinch of mace -and a little salt added.</p> -<p><span id="n56" class="ss">No. 56. Genevese Sauce.</span>—One small -carrot, small faggot of sweet herbs, -including parsley, one onion, five or -six mushrooms, if obtainable, one bay -leaf, six cloves, one blade mace, two oz. -butter, one glass sherry, one and a half -pints white stock (<a href="#n14">No. 14</a>,) thickening -butter and flour, juice of half a lemon. -Cut onion and carrot in rings or thin -slices and put in saucepan with the -herbs, mushrooms, bay leaf, cloves and -mace, add the butter and simmer until -the onions are quite tender. Pour in -the stock and sherry and stir slowly -one hour, then strain off into clean -saucepan. Now make thickening of -butter and flour, put it to the sauce, -heat and stir until perfectly smooth, -then add lemon juice, give one boil and -it is ready to serve with trout or -salmon.</p> -<p><span id="n57" class="ss">No. 57. Fish a la Creme.</span>—After the -fish has been dressed and washed, put -it into boiling water enough to cover, -adding a little salt, pepper and lemon -juice; cook slowly about fifteen minutes. -Take out the fish and place it on -a tray, remove head, bones and skin, -preserving its shape as much as possible, -only opening it to take out the backbone. -Transfer the fish to the platter -on which it is to be served, and make a -rich cream sauce (<a href="#n18">No. 18</a>.) Pour this -sauce over the fish and sprinkle the -top with bread crumbs, set the platter -in a pan of boiling water and bake until -the crumbs are brown—say ten minutes.</p> -<div class="pb" id="Page_10">10</div> -<p>To prepare the cream, take one quart -of milk, or half milk and half cream, -two tablespoons of flour, one of butter, -one small onion, sliced, a little chopped -parsley, salt and pepper; mix half a -cup of the milk with the flour, boil the -remainder with the onion and parsley, -then add the cold milk and flour; cook -eight or ten minutes, add the butter, -and season highly; strain and pour -over the fish as directed. Grated cheese -may be added to the crumbs, if liked. -The cusk is oftener used for this dish -than any other; but it is a good way to -serve any of our flavorless fish, as the -cod, haddock, pollock, hake, whiting, -&c. On the richness of the sauce depends -the merit of the dish.</p> -<p><span id="n58" class="ss">No. 58. Fish a la Creme.</span>—No. 2. -Fish weighing four or five pounds, butter -size of an egg, three tablespoons of -flour, one quart of rich milk, three sprigs -of parsley, half an onion, cayenne and -salt. Boil the fish in salted water, flake -and remove skin and bone. Boil milk, -mix butter with flour, stir smooth in -the milk, add parsley, chopped fine, -chopped onion, cayenne and salt. Butter -a dish, put first a layer of fish, then -dressing, and continue until dish is full, -with dressing on top. Cover with sifted -bread crumbs; bake until brown; garnish -with parsley.</p> -<p><span id="n59" class="ss">No. 59. Fish a la Creme.</span>—No. 3. -Two pounds fish, one oz. flour, one cup -bread crumbs, one quart milk, a little -nutmeg, two onions, teaspoon salt, half -teaspoon pepper, quarter pound butter. -Boil fish and set aside. Put flour into -stewpan, add milk gradually, mix -smooth, cut onions fine, grate nutmeg, -add the salt and pepper, heat and stir -until rather thick, add butter, put a -layer of this mixture on the serving -dish. Flake the fish free from bones -and put a layer of this next, then more -of the mixture, fish, and so on, until -fish is all used. Cover with bread -crumbs and bake fifteen or twenty -minutes.</p> -<p><span id="n60" class="ss">No. 60. Fish a la Creme.</span>—No. 4. -(Remnants.) Remove skin and bones -from cold boiled fish. Boil bones and -skin in one pint of milk with a blade of -mace and a small onion; strain and -thicken with one tablespoon of flour -rubbed into an equal quantity of butter; -season and let it boil up once. Put as -much fish as you have sauce into a deep -dish, sprinkle with bread crumbs and -bake half an hour.</p> -<p><span id="n61" class="ss">No. 61. Fish a l’ Italienne.</span>—Take -one quarter pound of macaroni and break -into quite short pieces, put it into hot -salted water and boil twenty minutes, -drain off the water and stir into the -macaroni one tablespoon of butter, -three tablespoons grated cheese and -one-third as much boiled fish as macaroni, -season with salt and pepper, and -turn all into a buttered baking dish; -wet with milk, scatter bread crumbs on -top, bake, covered, for fifteen minutes, -then brown and serve. Raw fish may -be used, in which case it should bake -for thirty minutes before removing cover -to brown.</p> -<p><span id="n62" class="ss">No. 62. Fish a la Maitre d’ Hotel.</span>—Take -four pounds of fresh cod, or other -white-meated fish, and put into boiling -salted water and boil for twenty-five -minutes, take it up and let it drain, -then remove to a hot platter, garnish -with parsley and serve with a Maitre d’ -Hotel sauce (<a href="#n33">No. 33</a>,) dished separately -in tureen.</p> -<p><span id="n63" class="ss">No. 63. A la Maitre d’ Hotel Fish.</span>—Remains -of any boiled fish, heat over -gentle fire until warmed through; then -spread over it a sauce, made by rubbing -one tablespoon of butter to a cream, seasoning -with pepper, salt, one teaspoon -chopped parsley and juice of one lemon. -Set it in the oven a moment that butter -may penetrate the fish.</p> -<p><span id="n64" class="ss">No. 64. Fish au Court Bouillon.</span><a class="fn" id="fr_1" href="#fn_1">[1]</a>—This -is an improved method of cooking -fish in water—by flavoring it with vegetables, -spices and acids. To four quarts -of water put one quart of good cider -vinegar, or a pint of vinegar and the -juice of two lemons, and an oz. of salt, -or more if needed. Put into a saucepan -one chopped onion, two shallots, -two stalks of celery, three bay leaves, -one sliced carrot and six cloves, with -<span class="pb" id="Page_11">11</span> -one quart of the water, and simmer all -for one hour; strain, and put the sauce -in with remainder of prepared water. -Rub the fish well with salt, pepper and -the juice of a lemon. Let the water -boil up once, and skim it before putting -in the fish. Boil until flesh separates -from the bones. A sauce of drawn -butter is the proper accompaniment for -fish cooked in this way.</p> -<p><span id="n65" class="ss">No. 65. Fish au Fromage.</span>—One cup -cold boiled macaroni cut into short bits, -one cup cold boiled white-meated fish, -mixed. Put in buttered dish in alternate -layers, with macaroni at the top, -season each layer with pepper and salt, -moisten with drawn butter, or milk, if -more convenient, sprinkle with a few -bread crumbs, and over all two tablespoons -of grated cheese, bake until -brown.</p> -<p><span id="n66" class="ss">No. 66. Fish au Gratin (baked.)</span>—For -this dish use either fillets of fresh fish, -or remnants of cooked fish; putting the -fish and a bechamel sauce (<a href="#n31">No. 31</a>) in -alternate layers into a deep baking -dish and sprinkling crumbs over the top, -moistening them with a little melted -butter, send to the oven until colored a -nice brown.</p> -<p><span id="n67" class="ss">No. 67. Au Gratin.</span>—Another way is to -take three pounds of fillets of fish, -season with salt and pepper and lay on -a serving dish, sprinkling thickly with -sifted cracker crumbs and a little -grated Parmesan, or other dry cheese, -putting a few bits of butter on top; -brown in quick oven and serve at once. -A delicate, savory and inexpensive dish.</p> -<p><span id="n68" class="ss">No. 68. Fish Cake.</span>—Remains of cold -cooked fish, one onion, one faggot of -sweet herbs, salt and pepper to taste, -one pint water, equal quantities bread -crumbs and cold potatoes, half a teaspoon -parsley, one egg. Flake the fish -free from bones and place bones, head -and fins in saucepan with the water, -add pepper and salt, onion and herbs, -and stew slowly about two hours. -Chop the fish fine and mix well with -bread crumbs and cold potatoes, adding -the parsley and seasoning. Make the -whole into one cake or several, mixing -in the beaten eggs, cover with bread -crumbs and fry a light brown in butter. -Strain the fish liquor, put the cake in -saucepan, pour the liquor over it and -stew gently fifteen minutes, stirring -once or twice. Serve hot with slices of -lemon.</p> -<p><span id="n69" class="ss">No. 69. Fish a la Vinaigrette.</span>—(Serve -cold.) This may be made of fish cooked -expressly for the dish, or remnants of -almost any kind of cooked fish may be -used. The very best fish for the purpose -is the striped bass, for its flesh is -remarkably white, very firm, and possesses -a fine flavor. First stick the fish -with cloves, then boil it in vinegar and -water. Remove the skin and head, if -a whole fish, and set aside to cool. -When ready to serve, place it on a -napkin on a bed of crisp lettuce. Garnish -with sprigs of parsley, slices of -cucumber, water cresses, sliced lemon, -or boiled sliced beats, any of these are -suitable. Serve with a sauce tartare -(<a href="#n43">No. 43</a>.) If remnants of cooked fish -are used, they should be heaped in the -center of the dish and garnished same -as the whole fish, and the sauces may -be served separately, or poured over the -fish; if the latter way, it should not be -garnished until the same is poured over -it. A nice hot weather dish.</p> -<p><span id="n70" class="ss">No. 70. Fish Cakes.</span>—Mix together, -cold, cooked fish, mashed potatoes, -butter, seasoning and the yolk of a -well beaten egg, and if necessary -moisten with milk or cream, shape into -round flat cakes, dip them in beaten -egg, roll in crumbs and fry a light -brown, drain and serve on a napkin. -A very nice way to use remnants of -cooked fish. A teaspoon of chopped -parsley is an improvement.</p> -<p><span id="n71" class="ss">No. 71. Fish and Oyster Cakes.</span>—Substitute -oysters for the potato in <a href="#n70">No. 70</a>, -having equal quantities of fish and oysters, -and mixing in crumbs enough to -make the mixture hold together.</p> -<p><span id="n72" class="ss">No. 72. Casserole of Fish.</span>—Flake free -from bones and skin one pint cooked -<span class="pb" id="Page_12">12</span> -fish; mix with it, one cup of stale bread -crumbs and two beaten eggs. Season -with salt and pepper, add a pinch of -mace, a teaspoon of Worcestershire -sauce and a few drops of lemon juice. -Boil in buttered mould and serve with -oyster sauce (<a href="#n38">No. 38</a>.)</p> -<p><span id="n73" class="ss">No. 73. Chartreuse of Fish.</span>—Flake and -season one cup cold, cooked fish, -moisten with a little cream or milk. -Use an equal quantity of mashed potato -and two hard boiled eggs in slices. -Butter a small mould and put in alternate -layers of potato, fish and sliced -eggs. Season with salt, pepper, onion -juice and a speck of cayenne. Steam -twenty minutes, turn out on platter and -garnish with parsley. Serve with, or -without a sauce poured over or separately.</p> -<p><span id="n74" class="ss">No. 74. Fish Chowder.</span>—No fish chowder -should have bones in it; to avoid -this, dress, wash and cut up your fish -and put it on to boil in cold water, -without salt; as soon as it is cooked -enough—say ten minutes—for the flesh -to be separated from the bones, take it -up and remove all bones; put the head, -bones, etc., back into the water, and -boil until water is wanted. In the -meantime you should fry in the bottom -of your chowder kettle some small dice-shaped -pieces of salt pork, say one -quarter pound of pork for every five -pounds of fish; when the pork is all -tried out and nicely browned, but not -burnt, put in some thinly sliced onions -in quantity to suit, and cook these -until yellow, not brown; now put in -one quart of cold water (for five pounds -of fish,) strain the bone water and put -that in, then some sliced potatoes, -season with salt and pepper, and when -the potatoes are nearly done put in the -fish; boil one quart of milk and add to -the chowder; now try it and see if it is -seasoned all right; let all come to a -boil, pour into a tureen and serve. A -common way is to put a layer of crackers -on top of the chowder when the -milk is put in; but many prefer the -crackers served separately. Clam water -added to a fish chowder is a great improvement.</p> -<p><span id="n75" class="ss">No. 75. St. James Fish Chowder.</span>—Put -half pound sliced salt pork in bottom -of kettle and fry brown, then remove -the pork and put in layers of potatoes, -onions and fish sliced, seasoning each -layer with salt and pepper. Use one -quart each, potatoes and onions to -three pounds of fish, cover with cold -water and bring to a boil gradually and -cook slowly for half an hour, then add -two pounds sea biscuit soaked for five -minutes in warm water, boil five minutes -more and serve immediately after -adding half a pint of port wine and a -bottle of champagne. Milk may be -substituted for the wine and it will be -quite good enough and far less expensive.</p> -<p><span id="n76" class="ss">No. 76. Major Henshaws Fish Chowder.</span>—Cut -up one and a half, or two pounds, -salt pork and put in kettle, covering -close, when nearly tried out remove the -pieces of pork and put in four tablespoons -sliced onions, when browned -slightly, put in six pounds fish in slices, -one and a half pounds broken crackers, -twenty-five large oysters, one quart -mashed, boiled potatoes, half a dozen -large tomatoes sliced (or an equal quantity -tomato catsup,) one bottle port -wine or claret, half a grated nutmeg, -teaspoon each, summer savory and -thyme, a few cloves, blade of mace, -allspice, black pepper and slices lemon. -Put fish, crackers, etc., all in layers in -the order stated, sprinkling in the -other ingredients, add water enough -to cover and simmer, not boil, until fish -on top is done. This chowder too is -good enough for a king without the -wine.</p> -<p><span id="n77" class="ss">No. 77. Creamed Fish.</span>—Scald two cups -of milk, when hot, stir in one tablespoon -butter, braided with one teaspoon -flour, when it thickens remove from -fire; butter pudding dish and fill with -layers of cooked fish, season with salt -and pepper and wet with the thickened -milk. Sprinkle over the top a few fine -cracker crumbs. Bake about twenty -minutes.</p> -<p><span id="n78" class="ss">No. 78. Creamed Fish with Oysters.</span>—Use -the same quantity of oysters as of boneless -<span class="pb" id="Page_13">13</span> -cooked fish and cook in a cream -sauce until the oysters are plump.</p> -<p><span id="n79" class="ss">No. 79. Crimped Fish.</span>—Cut uncooked -fish in long thin strips, roll them -around the finger and fasten each roll -or crimp with a wooden toothpick. -Soak half an hour in strong salted -water, then put into boiling salted -water, enough to cover, with two tablespoons -vinegar and boil about fifteen -minutes. Drain, arrange on a platter, -removing skin and bones, and serve hot -with oyster or lobster sauce poured into -cavities made by the finger.</p> -<p><span id="n80" class="ss">No. 80. Crumbed Fish.</span>—Remove bones -and skin from cold, boiled, white-meated -fish and pick into flakes. Boil -bones with one onion. Season the fish -with salt and pepper and fill the buttered -baking dish half full. Pour in -remains of drawn butter, or prepare a -little for the purpose, sprinkle with -bread crumbs, add the remainder of the -fish, put in more crumbs, moisten with -the water in which bones were boiled, -bake about twenty minutes. Should be -more moist than scalloped oysters.</p> -<p><span id="n81" class="ss">No. 81. Fish Croquettes.</span>—One pint of -cold, boiled fish minced fine, free from -bones and skin. Bring half a pint of -milk to a boil, thicken with two tablespoons -of flour rubbed smooth, with a -tablespoon of butter. Remove from -fire, add the fish, season with teaspoon -of chopped parsley, pepper and salt. -When the mixture gets cold, form into -oval shaped balls, dip in egg or cracker -crumbs and fry in hot fat.</p> -<p><span id="n82" class="ss">No. 82. Curried Fish.</span>—Put two oz. of -butter and one sliced onion into frying -pan and cook until a delicate brown, -then add one tablespoon of flour mixed -in a cup of water in which fish was -boiled, one cup of cream, or milk and -one teaspoon curry powder. Remove -all bones from fish, taking care not to -break it into small pieces. Stir the -sauce until it boils, then add fish, cover -and set the dish into another of hot -water, cook half an hour, serve with -steamed or boiled rice.</p> -<p><span id="n83" class="ss">No. 83. Fish Dressing.</span>—(For a small -fish.) Two tablespoons bread crumbs, -a desertspoon of parsley after it is -washed, dried in a cloth and chopped -fine, a little thyme and marjoram, discarding -the stalks. Mix herbs and -crumbs together, add pepper and salt -and two oz. suet chopped fine.</p> -<p><span id="n84" class="ss">No. 84. Fish Dressing.</span>—(For a fish of -five pounds.) Chop fine one pint of -oysters, add to them half pint rolled -cracker crumbs, one tablespoon of -butter, quarter teaspoon of pepper, -half teaspoon each, salt and celery salt -and one of chopped parsley. Mix all -together thoroughly, moistening with -milk if necessary and adding a few -drops onion juice.</p> -<p><span id="n85" class="ss">No. 85. Fish Dressing.</span>—(For a fish of -five pounds.) Half a pound of dry, -stale bread, two beaten eggs, teaspoon -salt, half teaspoon pepper, few drops -onion juice, one teaspoon each powdered -marjoram, summer savory and parsley, -two tablespoons butter. Moisten the -bread first with boiling water, then add -eggs, butter, seasoning and herbs and -mix well together, moistening with -milk as needed.</p> -<p><span id="n86" class="ss">No. 86. Fish Dressings.</span>—(For a fish of -five pounds.) Mash one pint hot, boiled -potatoes and two boiled onions together, -season with salt, pepper and -chopped parsley, moisten with butter -and milk.</p> -<p><span class="ss">Fish Dressing.</span>—(For a fish of six pounds.) -Roll fine six butter crackers and add -to them half a teaspoon chopped -parsley, one tablespoon chopped salt -pork, salt and pepper to taste, mix -well, moistening with cold water or -milk.</p> -<p><span id="n87" class="ss">No. 87. Farce.</span>—Place in a saucepan -four oz. very fresh bread crumbs and -one cup consomme (<a href="#n14">No. 14</a>,) simmer -gently ten minutes, at the end of which -time stir constantly with a wooden -spoon and boil ten minutes longer so as -to form a stiff paste. This done put it -on a plate to cool. Take four oz. -breast of chicken from which remove -the skin and sinews and pound extremely -fine, add to this the bread -crumbs in quantity about three quarters -as much as there is of the chicken and -<span class="pb" id="Page_14">14</span> -pound together until well mixed, season -with a little salt and pepper, a very -little nutmeg and a piece of butter; then -pound again adding by degrees two eggs, -until you have obtained a fine, smooth -paste. Small, delicate fish, like trout, -may be stuffed with this farce, or it -may be made into quenelles by forming -into small balls and poaching for two -minutes in boiling water. Serve in fish -soups and with baked or boiled fish.</p> -<p><span id="n88" class="ss">No. 88. Fish en Vinaigrette.</span>—Boil the -fish, which may be bass or halibut, in -salt water for ten minutes to each -pound. When done, stand it aside to -cool. When cold, place it in the centre -of a large dish. Chop fine the whites -and yolks of two hard-boiled eggs, but -keep them separate; also chop sufficient -parsley to make two tablespoonfuls. -Put a string of the yolks next to the -fish; next to this put a string of whites, -next capers and sprinkle the whole -with chopped parsley. Split a lemon -in two lengths; then each half into four -pieces, and place these on each side of -the fish, or the fish may simply be -served on a bed of lettuce with a sauce -tartare (<a href="#n43">No. 43</a>.)</p> -<p><span id="n89" class="ss">No. 89. Forcemeat.</span>—Two oz. lean ham, -or bacon, quarter pound suet, peel of -half a lemon, one teaspoon minced -parsley, teaspoon minced sweet herbs, -salt, cayenne and mace to taste, six oz. -bread crumbs, two eggs. Shred the -ham, or bacon, chop the suet, the -lemon peel and mix all together with -the minced herbs, seasoning and bread -crumbs before wetting. Then beat and -strain the eggs and work them in with -the other ingredients and the forcemeat -is ready for use. When made into -balls it may be fried, or baked on a tin -in the oven half an hour. No one flavor -should predominate greatly, and the -forcemeat should be sufficiently firm -to cut with a knife, but not dry and -heavy.</p> -<p><span id="n90" class="ss">No. 90. Forcemeat.</span>—Meat of one boiled -lobster, half a sardine, one head boiled -celery, yolk of one hard-boiled egg, -salt, cayenne and mace to taste, four -tablespoons bread crumbs, two oz. -butter, two eggs. Pound the lobster -meat and the soft parts in a mortar, add -the celery, egg yolk, seasoning and -bread crumbs and continue until the -whole is nicely mixed. Melt the butter -a little, beat up the eggs and work into -the pounded lobster meat. Make into -balls about an inch in diameter and fry -of a nice pale brown. Serve with any -fish that cannot be stuffed.</p> -<p><span id="n91" class="ss">No. 91. Fricassee au Gratin.</span>—Take two -pounds of fish, free from bones and skin -and cut in small pieces. Mix together -half a pint of cream, one tablespoon -of anchovy sauce, one tablespoon of -tomato ketchup, a little salt and pepper; -thicken with flour and butter rubbed -smooth, heat very hot and put into the -serving dish, lay in the fish, strew with -cracker or bread crumbs and a few bits -of butter, bake and brown.</p> -<p><span id="n92" class="ss">No. 92. Golden Fillets.</span>—Cut your fish -into fillets, trimming away all ragged -edges, then lay them for fifteen minutes -in a mixture prepared as follows: One -tablespoon of salad oil, one teaspoon of -Chili vinegar, one of tarragon vinegar, -one each of parsley and onion, chopped -fine, a scant saltspoon of salt and one -quarter as much pepper, mixed together -smoothly. Take out the fillets and -drain them, then dip each fillet into a -batter made with one tablespoon of -milk mixed with two oz. of flour and -one tablespoon of oil to a smooth paste, -then add yolks of two eggs and the -whites whipped fine with one quarter -saltspoon of salt. Fry each fillet separately -in a wire basket three minutes in -very hot fat. Drain and serve on a -napkin.</p> -<p><span id="n93" class="ss">No. 93. Kromeskies of Fish.</span>—Prepare the -fish as for croquettes; form into small -rolls, and envelope each in a slice of -salt pork, cut as thin as possible; fasten -in place by the use of small wooden -toothpicks. Dip in beaten egg, roll in -crumbs, and fry in hot fat.</p> -<p><span id="n94" class="ss">No. 94. Kedgeree.</span>—Flake remnants of -cooked fish, free from bones and -skin, add hard-boiled egg chopped, and -a cup of steamed rice. Mix all well -together, with cream or butter to -<span class="pb" id="Page_15">15</span> -moisten, adding a little cayenne, salt -and mustard. Put all into a saucepan -and stir with a fork, until quite hot.</p> -<p><span id="n95" class="ss">No. 95. Marinade of Fish.</span>—Hot. Prepare -the fish for stewing, pour over it a -marinade and simmer until done. To -make the <i>Marinade</i> take a sliced onion, -a few slices of carrot and cook in two -tablespoons of butter, with one teaspoon -salt and simmer for ten minutes, then -add one quart of cider, half a teaspoon -pepper and the same of mustard, four -cloves and a bouquet of sweet herbs. -Cover and simmer one and a half hours. -Strain and pour over the fish and stew.</p> -<p><span id="n96" class="ss">No. 96. Marinade.</span>—Cold. Bouquet -sweet herbs, juice of half a lemon, two -tablespoons of oil, six of vinegar, one -teaspoon onion juice, cayenne, teaspoon -salt, one quarter teaspoon pepper, little -ground clove. Mix all together and -sprinkle over any fish prepared for -broiling, and let it stand five or six -hours before cooking.</p> -<p><span id="n97" class="ss">No. 97. Matelote of Fish.</span>—Take fillets -of any white-meated fish and soak for -an hour in port wine; then put them in -a saucepan with a bouquet of herbs, a -cup of stock, a glass of wine, chopped -onions, parsley, mushrooms, salt and -pepper, simmer half an hour. Dish the -fish, strain the gravy, add half a pint of -cream, heat and pour over fish; squeeze -in the juice of a lemon, and serve hot.</p> -<p><span id="n98" class="ss">No. 98. Mariners Matelote of Fish.</span>—Take -any live fish, dress but do not wash, -(for mariners hold, a fish once out of -water should never go back to it.) Cut -in small pieces without losing the blood. -Put all into stewpan with a couple -dozen small white onions, scalded and -almost cooked. Season with salt, pepper, -bay leaf and lemon peel, add -enough claret or red vin ordinaire to -cover the fish. Boil over a quick fire, but -do not let the wine ignite, put in a lump -of butter size of walnut, arrange the -fish on slices of toast and pour the -sauce over it. We recommend, however, -that the fish be dressed and -cleaned.</p> -<p><span id="n99" class="ss">No. 99. Fish Collops.</span>—Cut two pounds of -fish into small pieces, put bones and -trimmings, with a small onion chopped, -a tablespoon of butter, pepper, salt and -mace in saucepan and make a broth, -strain and thicken it. Fry the collops -brown, and then stew them gently in -the broth fifteen minutes. After dishing -them add one teaspoon of walnut -catsup and a teaspoon of lemon juice to -the gravy, pour over the collops and -serve hot, garnish with slices of lemon.</p> -<p><span id="n100" class="ss">No. 100. Minced Fish.</span>—To three cups -flaked boiled fish add one cup mashed -potato, piece of butter size of a filbert, -half teaspoon cornstarch and one beaten -egg; heat all together with seasoning, -salt and pepper, adding eggs last.</p> -<p><span id="n101" class="ss">No. 101. Fish Omelet.</span>—Take a cup of -cooked fish, remove all bones and skin, -chop rather coarse, season with salt and -pepper and warm up in cream, butter or -milk, whichever is most convenient. -Make a plain omelet with six eggs; -when ready to fold spread on the hot -fish, roll up and serve hot.</p> -<p><span id="n102" class="ss">No. 102. Fish and Oyster Omelet.</span>—Use half -a cup of cooked fish free from bones and -skin, add to it a half cup of oysters, season -and warm up together in cream and -proceed as in fish omelet (<a href="#n101">No. 101</a>;) serve -hot.</p> -<p><span id="n103" class="ss">No. 103. Fish Pie.</span>—Remains of cooked -fish, one dozen oysters, melted butter to -moisten. Flake the fish free from bones -and skin, put in pie dish, pour over it -the melted butter and oysters, cover -with mashed potato. Bake half an hour -browning nicely.</p> -<p><span id="n104" class="ss">No. 104. Fish Pie.</span>—Take the remains -of any cooked fish, white-meated being -preferable, remove bones, skin, etc., -season with pepper, salt and mace. To -each pound of fish add one dozen oysters. -Put a layer of fish in the baking -dish, then oysters, then more fish, and -so on to the top. Pour in half a cup of -stock or water, put bits of butter on top, -cover with puff paste and bake half an -hour. Make a cream sauce and pour -into the pie before serving.</p> -<p><span id="n105" class="ss">No. 105. Pickled Fish.</span>—Boil four pounds -of fish until the bones can be picked out, -when cold cut into slices an inch thick; -take vinegar enough to cover the fish, -<span class="pb" id="Page_16">16</span> -add a dozen cloves, a dozen peppercorns, -one teaspoon mace, one of allspice, -one of celery seed and one of salt; -boil ten minutes, pour over the fish, -cover close and serve cold.</p> -<p><span id="n106" class="ss">No. 106. Potted Fish.</span>—Shad, mackerel, -alewives, herrings, or smelts may be -used in potting, the fatter they are the -better. Prepare the fish as for frying, -removing heads and tails but saving -roes. Cut the fish into pieces one inch -long and put them with the roes, in -stone jars in layers, packing closely, -and putting seasoning and spices between -the layers. For six pounds of -fish use half a cup mixed whole spices, -one chopped onion (if the flavor is not -objectionable,) one teaspoon celery salt, -one teaspoon table salt and one dozen -peppercorns. On top put one bay leaf -and one blade of mace, adding vinegar -enough to cover. Cover the jar tightly -with paper and bake in moderate oven -five or six hours. Will keep some time, -if kept covered with vinegar and the -jar covered closely. Very nice for -lunch in hot weather. The flavor and -seasoning may be varied to suit individual -tastes and convenience.</p> -<p><span id="n107" class="ss">No. 107. Fish Pyramid.</span>—Flake with a -fork two cups cold boiled white-meated -fish and put in saucepan with drawn -butter, season with salt and pepper and -add one cup boiled rice, sprinkle in one -teaspoon curry powder, when all is well -heated pile on hot platter, garnish with -sliced hard boiled eggs and a little -chopped parsley.</p> -<p><span id="n108" class="ss">No. 108. Rissoles of Cooked Fish.</span>—Any -remnants of cooked fish may be used, -but white-meated fish are preferable. -Remove all bones, and pick fine. Mix -with an equal quantity of bread crumbs -and a little butter, add an onion chopped -fine, a little chopped parsley, sprinkling -of sage, and season with salt and pepper, -mixing in beaten egg enough to -make it hold together. Make into -small flat cakes, and fry in hot butter. -When done, add a little water to the -fat in pan, dredge in a little flour, stir -in a tablespoon of chopped capers, pour -round the rissoles, and serve hot.</p> -<p><span id="n109" class="ss">No. 109. Fish Roes.</span>—Roes and spawns -are but different names given to the -eggs found in the female fish. The -male has a roe, usually called the milt, -but it is doubtful if it has any edible -value, though in some of the recipes of -old times we find it is occasionally utilized -in the making of sauces, dressing, -etc. The roe of the shad is now esteemed -a delicacy, though formerly considered -of little value. The haddock roe -ranks next in commercial importance, -but we believe there are others superior -to it if not equal to those of the shad. -Nearly all are eatable when in condition -and that of the striped bass is a favorite -with foreigners. As a rule the roe is in -best condition when the fish is most desirable -for the table. The shad is best -in the spring, the time varying with the -location when caught. Only the roe of -a perfectly fresh fish is really good. -Fish roes should be handled carefully -to keep from breaking. Soak in salted -water for a few minutes before cooking, -always wiping dry, if large they should -be parboiled before frying, and then if -very large split in two after parboiling.</p> -<p><span id="n110" class="ss">No. 110. Fish Roes to Fry.</span>—This is the -usual method of cooking, dipping the -roes in beaten egg and rolling in crumbs. -They should be well done, and require -considerable cooking. Unless perfectly -dry when put into the hot fat it will -sputter badly. Drain each roe on paper -when taken up. Serve hot on a -napkin garnished with sprigs of parsley.</p> -<p><span id="n111" class="ss">No. 111. Scalloped Fish Roes.</span>—Wash in -salted water, wipe dry and cook ten -minutes in boiling salted water, with -one tablespoon of vinegar, then plunge -them into cold water, drain and break -into small particles with a fork and -sprinkle into shallow dish in layers, between -which sprinkle the yolks of hard-boiled -eggs pulverized, a little chopped -parsley and a few drops lemon juice, -moisten the whole with a thin white, or -cream sauce (<a href="#n18">No. 18</a>,) season, cover -with buttered crumbs and bake until -brown.</p> -<p><span id="n112" class="ss">No. 112. Fish Roe Croquettes.</span>—For one -pair of good sized roes take half a pint -<span class="pb" id="Page_17">17</span> -cream, two tablespoons cornstarch, two -tablespoons butter, one-half teaspoon -salt, juice of one lemon, a little ground -mace and a speck of cayenne. Boil the -roes in salted water and one teaspoon -lemon juice for fifteen minutes, then -drain and mash. Boil the cream and -stir into it while boiling the butter and -cornstarch well smoothed together, add -seasoning and roe, boil up once and set -away to cool. Shape in croquettes -when cold, dip in beaten egg, roll in -crumbs and fry in hot fat, drain and -serve hot on a napkin, garnished with -sliced cucumbers.</p> -<p><span id="n113" class="ss">No. 113. Fish Roes a la Creole.</span>—Boil -two large roes in salted water with one -tablespoon vinegar, two cloves, a blade -of mace, a little lemon peel, three peppercorns -and three whole allspice for -fifteen minutes, then drain, wipe dry -and fry in butter, browning both sides. -Serve with one cup stewed tomatoes -poured over them, or with beefsteak -tomato ketchup.</p> -<p><span id="n114" class="ss">No. 114. Scalloped Fish.</span>—Remnants of -cold cooked fish, picked free from bones, -skin, etc., half a pint of cream, half a -tablespoon of anchovy sauce, half a teaspoon -of made mustard, same of walnut -ketchup, seasoning with pepper and -salt. Put all ingredients into stewpan, -heat hot, but do not boil. When done -put into deep scallop dish and cover -with bread crumbs and bits of butter. -Set in the oven to brown.</p> -<p><span id="n115" class="ss">No. 115. Scalloped Fish.</span>—Take remnants -of cold, boiled fish, remove bones, skin, -etc., and reduce to flakes. Make a sauce -with equal quantities of milk and cream, -stirring flour into the cold milk and adding -it to the boiling cream. Cook five -or six minutes, season well, and put a -layer of the sauce into bottom of baking -dish, then a layer of fish, and so on to -the top; season each layer and cover all -with bread crumbs. Bake half an hour.</p> -<p><span id="n116" class="ss">No. 116. Fish Scalloped.</span>—Mix together -two cups mashed potato, one and a half -cups cold boiled fish, two cups milk, -one egg, and one-quarter cup of butter; -put in pudding dish and bake a light -brown.</p> -<p><span id="n117" class="ss">No. 117. Fish Scalloped with Macaroni.</span>—Butter -earthen pudding dish and place -in it coarse flakes of boiled fish and add -an equal quantity of cooked macaroni. -Pour over it a cream sauce (<a href="#n18">No. 18</a>) -well seasoned with pepper and salt and -a little mace, grate cheese on top or use -bread crumbs if preferred, dot with bits -of butter and bake about twenty minutes.</p> -<p><span id="n118" class="ss">No. 118. Fish Scallops.</span>—Remains of any -cold, cooked white-meated fish; to each -half pound fish add half a cup stewed -tomatoes, half tablespoon anchovy sauce, -half teaspoon made mustard, same of -walnut ketchup, pepper, salt and bread -crumbs. Pick fish free of bones and put -into saucepan with all the other ingredients, -heat without boiling, stirring the -while. Take out the fish and put into -scallop shells, sprinkle freely with bread -crumbs, put bits of butter on top, brown -and serve.</p> -<p><span id="n119" class="ss">No. 119. Fish Scallops.</span>—Add one cup -soft clams chopped, to <a href="#n114">No. 114</a>, and cook -in shells.</p> -<p><span id="n120" class="ss">No. 120. Fish Scallops.</span>—Remnants of -cooked fish, one egg, wine glass of wine, -one blade pounded mace, one tablespoon -flour, one tablespoon tomato ketchup, -pepper, salt, bread crumbs, butter. -Pick the fish from bones and skin, -moisten with wine and beaten egg, add -the other ingredients, put in scallop -shells, cover with bread crumbs, dot -with bits of butter, brown and serve.</p> -<p><span id="n121" class="ss">No. 121. Fish Souffle.</span>—Take one cup -cold, baked fish and mix gradually with -one cup of mashed potato, season with -salt and pepper, stir in one well beaten -egg, put in buttered dish and set in -oven until very hot, beat the white and -yolk of another egg separately, beating -the white very stiff, add pepper and salt -to the yolk, stir in the white, heap over -the fish and put in the oven to brown.</p> -<p><span id="n122" class="ss">No. 122. Fish Soup.</span>—Boil two pounds -fish in two quarts salted water, with a -small onion, until it is all boiled to -pieces; then rub it through a sieve, -add one quart of milk, a tablespoon of -butter, a little chopped parsley, salt -<span class="pb" id="Page_18">18</span> -and pepper to taste. Boil up again and -serve.</p> -<p><span id="n123" class="ss">No. 123. Hustled Clams.</span>—This is the -plainest way of serving the long clam -and although a very inelegant dish is a -most palatable one, especially at the -seaside and in the camp. To a peck of -clams, after washing thoroughly, add -one gill of water, cover close and boil -until those on top are well opened, then -pour the contents of the kettle, water -and all, into a large pan and put it in -the centre of the table. Serve to each -person plain melted butter, to which -let each add, to suit, vinegar and pepper. -Take the clams in the fingers, -remove from the shell, pull off the -black skin that covers the snout and -runs around the clam, then take the -clam with the thumb and finger by the -snout, dip him in the butter, and eat -all but the black snout, which you will -bite off. Brownbread is a very appropriate -accompaniment, and is usually -served with baked clams at the famous -clam bakes, where the process of eating -is the same.</p> -<p><span id="n124" class="ss">No. 124. Clam Soup.</span>—For clam soups, -or chowders, it is better to open the -clams raw, but if too much trouble, -boil them enough to open the shells; in -either case save the liquor to put in the -soup. In what ever way clams are to -be cooked or eaten, the black skin that -covers the snout and surrounds the -clam must be discarded, as well as the -black part of the snout itself. Unless -the clams are very small it is better to -chop the hard parts before putting into -soups or chowders, the soft part may be -used whole. To make the soup, take -the liquor from one quart of clams and -put in double boiler with an equal quantity -of water, season with pepper and mace -and salt if needed; boil five minutes, put -in the clams, cover close, and boil from -five to fifteen minutes; the difference -depending upon whether the clams have -already been partially cooked; add one -pint of boiling milk, or more to suit, -thickened a little with flour and butter, -or fine cracker dust; butter some split -crackers and lay in bottom of tureen -and pour the soup over them. This -may be varied in many ways and the -quantity of milk used must depend upon -the amount of clam liquor available. -Chopped celery, or onion, or both, -improves the flavor for some people, -and some like a teaspoon of chopped -parsley.</p> -<p><span id="n125" class="ss">No. 125. Clam Chowder.</span>—There are -innumerable ways of making this -chowder, every cook book has one or -more recipes for it, yet, hardly any two -are alike. We give recipes for two -ways of making, which we do not think -can be improved upon. For the first -one open clams enough to make a quart -without the liquor, which you save -and strain for the chowder. Cut a -quarter pound of salt pork into small -dice shape pieces, put it into the bottom -of the kettle and fry brown, without -burning, adding, at the same time, four -sliced onions, or more, to suit; keep -stirring until the pork is all tried out -and the onions slightly colored. Then -add the clam water and an equal quantity -of fresh water, when it boils, add -six good sized potatoes, sliced very thin, -or chopped, cover close and cook until -the potatoes are done, have ready one -quart boiling milk and add with clams, -season with pepper, cover and cook, -until the clams are done, pour into -tureen and serve.</p> -<p><span id="n126" class="ss">No. 126. Clam Chowder No. 2.</span>—Take the -same quantity of clams as for the previous -chowder and prepare as for clam -soup. Put a layer of clams in the bottom -of kettle then a layer of hard crackers, -split, buttered and peppered, then -more clams and crackers until the clams -are all used, the top layer being crackers; -add clam liquor and water enough -to cover, cook slowly at first, then let -it boil briskly fifteen minutes if the -clams are raw. Have ready a pint of -boiling milk, add to the chowder, boil -up once. Sliced onions can be used in -this chowder, but should be boiled until -nearly done before adding them. Place -some of them on each layer of clams. -Sliced tomatoes may be used instead of -the crackers. Season to taste.</p> -<div class="pb" id="Page_19">19</div> -<p><span id="n127" class="ss">No. 127. Clams a la Creme.</span>—Chop boiled -clams, but not very fine. For one -quart melt two tablespoons of butter -and thicken smooth with the same -quantity of flour, season with pepper -and a speck of mace or nutmeg and add -the clams, simmer three minutes and -add one cup boiling cream. If the cream -is not boiled before adding it is liable to -curdle. A little clam water may be added, -also. Arrange split and buttered -crackers on a hot platter and pour the -creamed clams over them.</p> -<p><span id="n128" class="ss">No. 128. Steamed Clams.</span>—Steamed clams -are preferred to either boiled or baked -by some people. Wash the clams clean, -and pack them into a steamer edgewise -so the water will all drain off when they -cook, cover closely and steam until the -shells open well. Serve the clams in -the half shells after removing black -skin and cutting off the black end; scissors -are better than a knife for this purpose. -Serve melted butter and brownbread -with steamed clams. If it is desirable -to save the clam water, put the -clams into the kettle without any water.</p> -<p><span id="n129" class="ss">No. 129. Clam Water.</span>—Whenever clam -water is wanted for any purpose in -cooking it should be put into a pitcher -and allowed to stand until well settled, -then pour off carefully, if drained -through a sieve the small particles of -sand are liable to go through even the -finest of sieves.</p> -<p><span id="n130" class="ss">No. 130. Bisque of Clams.</span>—Boil one quart -of small clams out of the shell in their -own liquor for five minutes, then drain. -Put in saucepan, four oz. butter, with -two oz. flour, heat smooth and add the -clams and their liquor, a little salt, -pepper and a speck of cayenne, then -stir in one quart boiling milk, boil up -and serve.</p> -<p><span id="n131" class="ss">No. 131. Purce of Clams.</span>—A purce of -clams or other shell fish is made the same -as for a bisque, except that the clams -are rubbed through a sieve forming a -soft paste before adding the milk.</p> -<p><span id="n132" class="ss">No. 132. Scalloped Clams.</span>—Clams may -be scalloped same as oysters, but only -the soft parts should be used and those -should be boiled in the shell just -enough so they can be opened easily. -Some of the clam liquor should be used -to moisten the cracker crumbs.</p> -<p><span id="n133" class="ss">No. 133. Clam Croquettes.</span>—Chop the -boiled clams and mix with cracker -crumbs, moistening with clam liquor -and cream, seasoning to taste, form into -croquettes and fry in hot fat, or the -clams may be bruised to a paste. Drain -the croquettes on paper, or a sieve, and -serve on a napkin.</p> -<p><span id="n134" class="ss">No. 134. Clams au Gratin.</span>—Chop the -hard parts and mix with the soft. To a -cup of clams add a cup of bread or -cracker crumbs, add also one teaspoon -of finely chopped onion, half a teaspoon -of powdered marjoram and sage, the -same of chopped celery, a little cayenne -and salt if needed. Moisten with clam -liquor and boiled cream, put into baking -dish, sprinkle crumbs over the top, dot -with bits of butter and bake a nice -brown.</p> -<p><span id="n135" class="ss">No. 135. Clams a la Creole.</span>—Prepare -same as for au gratin and moisten with -canned tomatoes instead of the cream -and clam liquor. For either this dish, -or clams au gratin, if only the soft -parts of the clams are used they will be -found much nicer.</p> -<p><span id="n136" class="ss">No. 136. Clams on Toast.</span>—Open raw, -chop the hard parts and mix with the -soft, warm them up in their own liquor, -with butter, seasoning and a dash of -bruised mace. Have toast ready, either -bread or crackers, well buttered, strain -the liquor over the toast, then spread on -the clams. Serve hot. Cream, or wine, -or both, added to the liquor will be -found an improvement.</p> -<p><span id="n137" class="ss">No. 137. Fried Clams.</span>—Select good, -plump clams, dry them on a towel, roll -in cracker crumbs, dip in egg, again in -crumbs, and fry in hot fat; lay a sheet -of paper in a colander and put the -clams on this as fast as taken up; serve -them on a napkin on a hot platter. -The paper will prevent them from being -greasy when sent to the table.</p> -<p><span id="n138" class="ss">No. 138. Scalloped Clams.</span>—For this prepare -25 clams, one-half pint cracker -<span class="pb" id="Page_20">20</span> -crumbs, one-half cup warm milk, one-fourth -cup of clam liquor, two beaten -eggs, one heaping teaspoonful melted -butter, salt and pepper, 12 clam shells; -season the clams highly; mix in another -dish crackers moistened first with milk, -then with the clam liquor; add eggs -and melted butter, and the clams chopped; -fill each clam shell heaping, -sprinkle with bread crumbs and brown.</p> -<p><span id="n139" class="ss">No. 139. Clam Fritters.</span>—Either whole -clams or chopped may be used. Prepare -a good batter, stir in the clams, -using considerable clam liquor in making -the batter. If whole clams are used -the large ones are the best, having one -in each fritter; when the chopped clams -are used the fritters may be made any -size to suit. Drain and serve on a -napkin. Parboil the clams before opening.</p> -<p><span id="n140" class="ss">No. 140. Soft Clams Stewed.</span>—Soft clams, -so called, are merely the soft parts used -without any of the hard parts (there are -no other soft clams.) To stew them -put the soft parts, raw, into saucepan -with a little butter, simmer a few minutes -and add boiling cream, with half -as much clam water, season with salt -and cayenne, add a little cracker dust, -simmer three minutes longer and serve. -As the clam water is always used to -increase the clam flavor, more or less -may be used to suit the taste.</p> -<p><span id="n141" class="ss">No. 141. Quahogs or Round Clams.</span>—These -require very much more cooking -than the long clam. Quahog shells, as -well as those of the sea clam, are very -useful for all kinds of shell fish scallops -and it is a good plan to keep them on -hand for this purpose.</p> -<p><span id="n142" class="ss">No. 142. Quahogs Raw.</span>—These are -highly esteemed by some people, the -medium size, or even quite small ones, -being preferable; they should be served -on the half shell, with vinegar, or lemon -juice and pepper, or with Worcestershire -sauce.</p> -<p><span id="n143" class="ss">No. 143. Quahog Cocktail.</span>—This is in -great favor at some of the New York -cafés, though it is usually called a -“clam cocktail.” Take six of the -tiniest quahogs obtainable and put them -in a glass with a tablespoon of the clam -liquor, add a speck of cayenne, a saltspoon -of ground celery, a teaspoon of -tomato catsup, a teaspoon of vinegar -and one of Worcestershire sauce. Stir -thoroughly with a fork and eat one by -one. When the clams are gone, drink -the remaining contents of the glass. -Those who know, say this is delicious -beyond comparison.</p> -<p><span id="n144" class="ss">No. 144. Quahogs a la Provincetown.</span>—If -you want to eat clams of any kind -served to perfection go to Cape Cod. -Many people dislike the quahog -because they cannot cook it tender, but -they serve up a quahog stew in Provincetown -with the quahogs as tender as a -chicken. The quahogs are opened raw, -and with their liquor and some water -besides, are put on to cook immediately -after breakfast and at noontime they -are tender enough for anybody. After -coming to a boil they should merely -simmer until half an hour before serving, -when sliced potatoes are added and -they are allowed to cook faster until -these are done. No more liquid should -be used than just enough to keep the -stew from sticking; the only seasoning -used is pepper. Ten minutes before -taking up cover the top of the stew with -buttered crackers split in two. Pour -the entire contents of kettle on to a -platter and serve. The long clam is -also very good stewed in this way, but -the clams do not need to stew more -than half an hour before the potatoes -are put in. Try it and be convinced.</p> -<p><span id="n145" class="ss">No. 145. Quahog Chowder.</span>—This is -made the same as the clam chowder, -only the quahogs must be chopped very -fine, and must be put in at the same -time the potatoes are put in. Quahogs -may also be cooked in any way that the -long clam is cooked, remembering that -they must either be chopped very fine, -or be allowed more time in cooking.</p> -<p><span id="n146" class="ss">No. 146. Mussel Chowder.</span>—The mussels -that are found so plenty on some of our -beaches make a very nice <i>chowder</i>. -Select those that are fresh always, and -these can be easily distinguished by the -shells being tightly closed; if the shells -<span class="pb" id="Page_21">21</span> -are open and remain so the mussel is -not fit to eat. Parboil them in the -shell, then open and remove the black, -mossy substance, the rest is eatable. -Cook the same as the long clam, they -are very tender and require but little -cooking.</p> -<p><span id="n147" class="ss">No. 147. Scallops.</span>—The shell of the -scallop is round and deeply grooved on -both sides.—from whence it takes its -name probably. The eatable part is -the muscle which unites the shell. The -dark colored rim should be discarded. -The scallop has a sweet flavor and is -so rich, however cooked, that the appetite -is soon cloyed. Scallops can be -stewed the same as oysters, or fried in -batter, or crumbs.</p> -<p><span id="n148" class="ss">No. 148. Scalloped Scallops.</span>—This is a -delicious dish. Take the scallops out -raw, discard the dark rim, cut the -scallops into small pieces and mix with -cracker crumbs, beaten egg and a little -milk or cream, seasoning to taste. Fill -some of the shells, washed for the purpose, -cover with crumbs, put a bit of -butter on each and bake a delicate -brown.</p> -<p><span id="n149" class="ss">No. 149. Scallop Fritters, or Fried in Crumbs.</span>—No -shell fish can surpass the -scallop. Fried in crumbs, or fried in -batter, it is fully equal to the oyster.</p> -<p><span id="n150" class="ss">No. 150. Seaside Scallop.</span>—This is a -great delicacy, and composed of equal -proportions of chopped lobster, crab, -oyster, clam and scallops. Mix all -together with cracker crumbs and -beaten egg, seasoning to taste, adding a -little chopped celery, chopped mushrooms -and parsley. Moisten with -cream and sherry wine equally; fill -clam shells; sprinkle crumbs on top, -with bits of butter; bake a delicate -brown and serve hot.</p> -<p><span id="n151" class="ss">No. 151. Crabs.</span>—There are three varieties -of crabs, all of which are highly -prized by the epicure. The large, blue -crab is eaten both hard and soft shell, -but the latter is esteemed the greater -delicacy. Oyster crabs have lately -taken their place among luncheon -dainties. These are all in the markets -the year round.</p> -<p><span id="n152" class="ss">No. 152. Boiled Crabs.</span>—Hard-shell crabs -require about fifteen minutes to boil, -and may be served plain, same as boiled -lobster, either hot or cold, all but the -spongy substance being eatable, but -the better way is to pick out the meat -and serve by some of the following -recipes:</p> -<p><span id="n153" class="ss">No. 153. Soft-Shell Crabs to Cook.</span>—These -are either fried or broiled whole. To -prepare them for cooking, lift the shell -at both edges and remove the gray, -spongy substance, which can be plainly -seen, then pull off the little triangular -apron like piece on under side of -shell, wash and wipe the crabs dry, dip -in milk and roll in flour and fry in -hot fat, five minutes ought to suffice; or -dip in beaten egg and roll in crumbs, -and either fry or broil.</p> -<p><span id="n154" class="ss">No. 154. Scalloped Crabs.</span>—No. 1. To -one pint boiled crab meat, picked fine, -add a little nutmeg, or mace, one tablespoon -cracker or bread crumbs, two -eggs well beaten and two tablespoons -butter; mix well, and fill the crab -shells, cleaned for the purpose, put -crumbs on top and a bit of butter for -each and put in the oven to brown.</p> -<p><span id="n155" class="ss">No. 155. Scalloped Crabs.</span>—No. 2. Pick -fine one pint boiled crab meat and mix -with a cream sauce (<a href="#n18">No. 18</a>,) salt and -pepper, fill the crab shells, cover with -buttered cracker crumbs and bake -brown.</p> -<p><span id="n156" class="ss">No. 156. Devilled Crabs.</span>—Mix one pint -chopped crab meat with the yolks of two -hard boiled eggs, chopped, one tablespoon -of bread crumbs, juice of half a -lemon, half a teaspoon prepared mustard, -a little cayenne, salt and one cup -drawn butter. When well mixed, fill -the crab shells, sprinkle crumbs over -the top, heat slightly and brown in -quick oven.</p> -<p><span id="n157" class="ss">No. 157. Crabs a la Creole.</span>—Put into -saucepan, one oz. of butter, one onion -chopped fine, and a little water, season -with salt, cayenne and mace; simmer -for fifteen minutes, add half a pint -strained tomato pulp, a gill of chicken -broth and a little celery salt. Cut six -soft-shelled crabs in halves, removing -<span class="pb" id="Page_22">22</span> -the spongy parts and put them into the -sauce; simmer eight minutes and serve.</p> -<p><span id="n158" class="ss">No. 158. Farcied Crabs.</span>—Remove meat -from four dozen boiled, hard-shell crabs -and chop fine. Put in a saucepan one -chopped onion and one oz. butter, when -beginning to color slightly add one -dozen chopped mushrooms and four oz. -bread crumbs, which have been previously -soaked in consomme (<a href="#n14">No. 14</a>) -and then press nearly dry, add salt, -pepper, cayenne and half a gill tomato -ketchup. Mix all well together while -heating and cook five minutes. Clean -the crab shells, fill with the mixture, -cover with crumbs and a little butter, -brown in oven a light color. Lobster -may be served in the same way.</p> -<p><span id="n159" class="ss">No. 159. Crab Saute.</span>—Soft-shell crabs -cut in two and all objectionable matter -removed may be sauted in butter or -salad oil, with a seasoning to suit. Canned -crab meat may be served in the -same way.</p> -<p><span id="n160" class="ss">No. 160. Crab Toast.</span>—Put one pint -boiled crab meat in saucepan, with -melted butter, one teaspoon chopped -celery, a pinch of flour, a gill of cream, -salt and pepper to taste; simmer until -reduced to suitable consistency for -spreading on thin slices of toast; garnish -with a few oyster crabs on each -slice. A dash of sherry is an improvement. -Lobster toast may be made in -same way.</p> -<p><span id="n161" class="ss">No. 161. Crab Bisque.</span>—Boil four hard-shelled -crabs in salted water for fifteen -minutes, wash and drain and pound in -a mortar; add one quart of white broth, -one bouquet of herbs, tablespoon of rice, -salt and pepper and boil three-quarters -of an hour; strain through a fine sieve, -add one cup of cream, heat without -boiling, and serve with small squares of -fried bread.</p> -<p><span id="n162" class="ss">No. 162. Lobster Bisque</span> may be made -same as crab, using canned lobster -meat, if more convenient.</p> -<p><span id="n163" class="ss">No. 163. Oyster Crabs.</span>—These may be -had of leading grocers. Heat them in -melted butter for a moment only, stir -carefully to keep them from sticking. -Butter split crackers, toast and butter -them and serve the crabs on them.</p> -<p><span id="n164" class="ss">No. 164. Crab Soup, Stuffed Crab</span> and -other dishes may be prepared same as -lobster.</p> -<p><span id="n165" class="ss">No. 165. Lobsters.</span>—Lobsters are in our -markets the year round, but are in best -condition during the late summer and -early autumn months. Canned lobsters -may be used in many made dishes. -The ordinary cook book contains all -needed information about boiling and -opening them; hence, for want of space, -we omit any directions of that kind, for -it is the purpose of this book to supply -information not to be found in the -ordinary cook book.</p> -<p><span id="n166" class="ss">No. 166. Boiled Lobster.</span>—Hot. (To -open and serve.) Plain lobster is usually -served cold, but it is delicious -served hot, although it does not present -a very attractive appearance when -served in this way, for to have it good -and hot it must be served in the shells. -Break off the claws and crack them; -separate the tail part from the body, -and if too large to serve in one piece, -cut the tail parts in pieces crosswise, -and split the body, removing the lady; -then the body may be quartered, but -without removing from the shell. In -this way each piece can be served in the -shell in a way that will admit of opening -with a knife and fork. Serve with -plain drawn butter only. Seasoning to -taste.</p> -<p><span id="n167" class="ss">No. 167. Lobster to Broil.</span>—Of late this -has been a very popular dish in the -lunch rooms of Boston. First split the -lobster lengthwise, which kills it at -once, discard the lady and the dark -vein, brush a little melted butter over -the open sides and broil over a clear -fire, first the shell side, then the other. -Serve with melted butter.</p> -<p><span id="n168" class="ss">No. 168. Lobster to Bake Whole.</span>—Split, -as for broiling, place the parts in pan -open side up, sprinkle lightly with -bread crumbs moistened with butter -and bake twenty to thirty minutes in -quick oven. The claws may be cracked -and baked at the same time. Serve -with melted butter, or a sauce, if preferred.</p> -<div class="pb" id="Page_23">23</div> -<p><span id="n169" class="ss">No. 169. Lobster Soup.</span>—Chop one -pound of boiled lobster meat—canned -may be used—very fine. Put into -double boiler, one quart each, milk and -water, when it comes to a boil, stir in -two tablespoons flour and add the chopped -lobster, with pepper, salt and the -faintest suspicion of mace, let it boil up -once, add a small piece of butter, pour -into tureen and serve hot.</p> -<p><span id="n170" class="ss">No. 170. Lobster Chowder.</span>—Chop one -pound boiled lobster meat—canned will -do—rather course. Boil one quart of -milk and stir in four pounded or rolled -crackers, then add the lobster. Season -with salt and pepper, boil up once and -serve. One small onion may be boiled, -chopped and added with the lobster, if -liked, but it is rich enough without.</p> -<p><span id="n171" class="ss">No. 171. Astor House Lobster.</span>—Take -two live lobsters of a pound and a half -each, split them, take out the meat and -cut into inch pieces. Put into saucepan, -one oz. of butter and thicken smooth -with flour, when it melts add the lobster, -stir for four or five minutes, add -one gill of water, a tablespoon of catsup, -a speck of cayenne, and a wine glass of -sherry, simmer five minutes, add one -dozen button mushrooms, cover, simmer -three minutes, season and serve.</p> -<p><span id="n172" class="ss">No. 172. Lobster Fricassee.</span>—Add to the -chopped meat of a boiled lobster, salt, -white pepper, speck of cayenne, a -tablespoon of cream and one of vinegar. -Mix well; melt in a saucepan a tablespoon -of butter, add the lobster and let -it simmer until very hot and serve -immediately.</p> -<p><span id="n173" class="ss">No. 173. Lobster a la Francaise.</span>—Remove -the meat from a freshly boiled -lobster and cut into small pieces about -one inch square; pound the yolks of -three hard-boiled eggs, mix with them -half a teaspoon of salt, one teaspoon of -mustard and a little cayenne, mix -thoroughly, and add slowly four tablespoons -of melted butter and four tablespoons -vinegar; pile the lobster high in -the center of a dish, pour the sauce -over it, and sprinkle over the whole, -parsley and lobster coral; garnish the -edge of the dish with crisp yellow -leaves of lettuce and slices of lemon.</p> -<p><span id="n174" class="ss">No. 174. Lobster Cutlets.</span>—Pick the meat -from a large lobster and two small -ones and pound it in a mortar with -a part of the coral and a seasoning of -pepper and salt, a blade of pounded -mace, a little nutmeg and cayenne pepper; -add the yolks of two well beaten -eggs, the white of one and a spoonful of -anchovy sauce; mix the above thoroughly -and roll it out as you would pastry, -with a little flour, nearly two inches -thick; cut it into cutlets, brush them -over with the yolk of egg, dip them -into bread crumbs and fry a nice brown -in butter, a spoonful of anchovy sauce -and the remainder of coral; pour it into -the centre of a hot dish, arrange the -cutlets around it as you would cutlets -of meat. Garnish each cutlet with an -lobster leg.</p> -<p><span id="n175" class="ss">No. 175. Stuffed Lobster.</span>—Cut one pint -boiled lobster meat into small dice shape -pieces, season and mix with one -cup cream and a few cracker crumbs, -adding also the lobster butter. Clean -the tail shells of the lobsters and fill -with the mixture, cover with cracker -crumbs, moisten with melted butter -and bake until the crumbs are brown. -Beaten egg may be mixed with the -lobster, if it is desirable to make it -richer, and using half wine and half -cream makes it a yet more delicious -dish.</p> -<p><span id="n176" class="ss">No. 176. Devilled Lobster.</span>—Cut rather -fine one pound of boiled lobster meat -and mix with one raw egg. Put into a -saucepan one-quarter pound of butter -and a tablespoon of flour, stir together -until well blended, then add one gill of -rich cream; season with saltspoon of -salt and half as much cayenne, add a -teaspoon of curry powder, one-third of -a nutmeg, grated, one onion boiled to a -paste, and then the lobster meat; cook -two or three minutes and spread out on -a platter to cool. When cool enough -fill the shells with this mixture, brush -over the surface with beaten egg and -cover with bread crumbs, lay in a baking -pan, put bits of butter on top of -each, and bake a nice yellow in a brisk -oven; serve hot as possible.</p> -<div class="pb" id="Page_24">24</div> -<p><span id="n177" class="ss">No. 177. Stewed Lobster.</span>—Stir flour -enough into half a pint of milk to give -it a creamy thickness, heat to boiling, -and remove from fire, then stir in one -tablespoon of butter; drain the liquor -from a one pound can of lobster, chop -the meat rather coarse, and add it to the -sauce, season with salt and pepper and, -add a teaspoon of lemon juice, simmer -ten minutes and serve hot.</p> -<p><span id="n178" class="ss">No. 178. Lobster Patties.</span>—Chop fine one -pound boiled lobster meat, mash the -coral smooth and mix with the lobster -butter and meat, add the yolks of three -hard boiled eggs grated fine, season with -salt, cayenne and mace or nutmeg and -a very little grated lemon peel; moisten -the whole with cream, melted butter or -salad oil. Put into saucepan, add a little -water and let it just come to a boil, -have the patty pans all ready, fill with -the mixture and serve.</p> -<p><span id="n179" class="ss">No. 179. Lobster Croquettes, No. 1.</span>—Chop -fine one pint boiled lobster meat, add -half a pint bechamel sauce (<a href="#n31">No. 31</a>) to -which has been added the yolks of two -eggs mixed in a little water, then add -two tablespoons tomato sauce (<a href="#n51">No. 51</a>,) -little pepper, salt and nutmeg, set on -ice to get cold. When thoroughly cold -form into croquettes, roll in crumbs and -beaten egg then in crumbs again and fry -in hot fat. Drain and serve.</p> -<p><span id="n180" class="ss">No. 180. Lobster Croquettes, No. 2.</span>—Chop -fine one pint boiled lobster meat, season -with salt, mustard and cayenne, moisten -with cream sauce (<a href="#n18">No. 18</a>.) When the -mixture is cool enough shape into croquettes, -roll in crumbs, dip in beaten -egg, roll again in crumbs and fry -in hot fat, drain on paper, serve on a -napkin, garnish with parsley.</p> -<p><span id="n181" class="ss">No. 181. Oysters, to Fry in Crumbs.</span>—Medium -sized oysters are the best for -this purpose. Season with salt and -pepper and let them stand a few minutes, -then roll in cracker or bread -crumbs, dip in egg beaten up in milk -and roll again in crumbs, fry quickly in -hot fat; drain on paper as fast as taken -up. Serve hot, garnished with slices of -lemon. Have them as free from grease -as possible.</p> -<p><span id="n182" class="ss">No. 182. Oysters, to Broil.</span>—Large oysters -are preferable. Dry them in a -napkin and dip each one in melted butter -and dust slightly with salt and -white pepper or cayenne, then roll in -fine cracker dust and broil on a fine wire -broiler, or they may be broiled without -the crumbs, then served on well buttered -soft toast spread with finely chopped -celery, or mushrooms, or both, they are -delicious in this way.</p> -<p><span id="n183" class="ss">No. 183. Oyster Saute.</span>—Prepare, as for -frying in lard, or for broiling, and fry -the oysters in butter, turning them, so -as to cook both sides.</p> -<p><span id="n184" class="ss">No. 184. Steamed Oysters</span> are esteemed -a delicacy served with plain, melted -butter and seasoning to taste.</p> -<p><span id="n185" class="ss">No. 185. Oysters Creamed on Toast.</span>—Chop -one pint oysters moderately fine, season -with salt, pepper and a suspicion of -mace, and put them into saucepan with -melted butter. Beat the yolks of two -eggs with one gill rich cream, stir in -with the oysters until they begin to -harden, then pour over buttered toast -and serve.</p> -<p><span id="n186" class="ss">No. 186. Oysters, to Parboil or Blanch.</span>—Put -them on to boil without any liquor, as -enough comes from the oyster, stir or -shake in a saucepan slightly at first, -when the edges begin to wrinkle and -the oyster looks plump they are ready -for sauces and other ways of cooking, in -some of which it will be noted they have -to be bearded, that is, the black edges -trimmed off.</p> -<p><span id="n187" class="ss">No. 187. Oyster Soup.</span>—Strain the liquor -from one quart of oysters and add as -much water as you have oyster liquor, -and put it on to boil, skim and add the -oysters and let them simmer without -boiling until they begin to grow plump -and the edges to wrinkle, strain out the -oysters and add to the liquor one pint -of boiling milk thickened with a tablespoon -of butter and two of flour seasoned -to taste, boil five minutes, add the -oysters, which have been kept hot, and -serve.</p> -<p><span id="n188" class="ss">No. 188. Stewed Oysters.</span>—Although this -is a very common dish and a simple one -to prepare, many people fail in their attempt -<span class="pb" id="Page_25">25</span> -to make it. Boil one quart of -milk in double boiler, add one pint solid -oysters, butter, salt and white pepper to -taste; when the oysters begin to wrinkle -serve. Some prefer to add the butter -just before taking up. The stew may -be poured over common crackers split, -buttered and peppered, or served plain -with oyster crackers, separately.</p> -<p><span id="n189" class="ss">No. 189. Oysters a la Newport.</span>—Put one -tablespoon of butter in saucepan, add -one pint solid oysters, a tablespoon of -chopped celery, salt and white pepper -to taste, cover and simmer three minutes, -add a wineglass of sherry and a -wineglass of cream, simmer a couple of -minutes longer and serve on toast. -Mushrooms instead of the celery also -make a delicious dish.</p> -<p><span id="n190" class="ss">No. 190. Oyster Fritters, or Oysters Fried in Batter.</span>—For -this dish the oysters may be -used whole or chopped. The batter -everybody has their own way of making. -Drain the fritters on paper as fast -as taken up, and serve, on a napkin, -garnished with parsley.</p> -<p><span id="n191" class="ss">No. 191. Oysters au Gratin.</span>—Parboil one -pint small oysters, or if large cut in -halves or quarters, then drain; add -yolks of two eggs well mixed in a little -milk, to half a pint boiling cream, season -with salt, pepper, and a little mace; -when beginning to boil add the oysters, -and mix all well together. Have some -large, smooth oyster shells all cleaned, -and fill them with the mixture, cover -lightly with bread crumbs and melted -butter on top, bake until brown.</p> -<p><span id="n192" class="ss">No. 192. Scalloped Oysters.</span>—This is a -most popular dish, but the number of -cooks that don’t know how to make it -properly is wonderful to contemplate. -The following directions, strictly adhered -to, cannot fail to produce satisfactory -results: For one quart of solid -oysters use one pint of pounded cracker -crumbs, three oz. of butter, one gill of -cream, half a gill of oyster liquor, pepper -and salt to taste, and a suspicion of -mace. Butter the baking dish and cover -the bottom thickly with the pounded -cracker, wet with oyster liquor and a -little cream, then add a single layer of -oysters, salt and pepper and a bit of -butter on each oyster, then more -crumbs, oysters and so on, until the -dish is full, the top layer being crumbs, -dotted over with bits of butter. Set in -the oven with a plate or other cover -and bake until the juice bubbles up to -the top, then remove the cover and -pour over the whole one glass of sherry -or Maderia wine and return to the oven -to brown slightly. The wine may be -omitted if objectionable, but we know -of no dish where a glass of wine so -enhances its flavor.</p> -<p><span id="n193" class="ss">No. 193. Oyster Pie.</span>—Line a deep dish -with a good puff paste, not too rich, -roll out upper crust and lay on plate, -just the size of pie dish, set it on top of -the dish and put it into the oven, as the -crust must be nearly cooked before the -oysters are put in, for they require less -cooking than the crust. While the -crust is baking strain the liquor from -the oysters and thicken with yolks of -eggs boiled hard and grated (three eggs -for one quart of oysters) add two tablespoons -butter and the same of cracker -crumbs, season with salt, pepper and -nutmeg or mace. Let the liquor just -boil, slip in the oysters, let it boil up -once, then stir, remove plate with the -crust, pour the oysters and hot liquor -into the pie dish, put the top crust on -and return to oven for five minutes.</p> -<p><span id="n194" class="ss">No. 194. Oyster Patties.</span>—Cut one quart -of oysters into small pieces and stir into -one cup rich drawn butter based on -milk, season to taste, cook five minutes, -fill the patty cases, heat two minutes -and serve.</p> -<p><span id="n195" class="ss">No. 195. Oyster Croquettes.</span>—Parboil -one pint of oysters, drain and chop, -moisten with a thick cream sauce and the -oyster liquor, add one teaspoon chopped -parsley and bread or cracker crumbs -sufficient to make the mixture firm -enough to shape, season with salt, pepper -and a little onion juice. Let the -mixture get cold, then shape into -croquettes and fry in hot fat in a frying -basket if you have it, drain and serve -on a hot napkin.</p> -<div class="pb" id="Page_26">26</div> -<p><span id="n196" class="ss">No. 196. Mayonnaise Dressing.</span>—Set a bowl -into cracked ice, and into it put yolks -of three raw eggs, one tablespoon of dry -mustard, one of sugar, speck of cayenne, -and saltspoon of salt; beat all together -with a good egg beater until light and -thick, then add one pint of oil, beginning -with a few drops at a time. When -the dressing is quite hard add two table -spoons of vinegar and the juice of one -lemon, beating all the while; if too -thick add more vinegar. When of right -consistency set away to keep cool, and do -not pour over the lobster until just before -serving.</p> -<p><span id="n197" class="ss">No. 197. Mayonnaise Dressing.</span>—(Red.) -The red mayonnaise is made by adding -a liberal quantity of lobster coral, juice -of boiled beets or tomato juice to the -common mayonnaise.</p> -<p><span id="n198" class="ss">No. 198. Mayonnaise Dressing.</span>—(Green.) -The green mayonnaise is made by coloring -with the water in which spinach has -been boiled. The colored mayonnaise -is chiefly used in fish and vegetable -salads.</p> -<p><span id="n199" class="ss">No. 199. Cream Dressing for Salads.</span>—Beat -together thoroughly three raw eggs and -six tablespoons of cream, three tablespoons -melted butter, one teaspoon salt, -one of dry mustard, half a teaspoon -black pepper, and one teacup vinegar. -Heat, stirring constantly, until it thickens -like boiled custard, but it must not -boil. When cold mix with salad.</p> -<p><span id="n200" class="ss">No. 200. Piquante Salad Dressing.</span>—Mix -yolks of two hard boiled eggs and two -raw eggs, add one teaspoon each cream -and oil, half a teaspoon horseradish, -and vinegar enough to reduce to consistency -of cream. This is very good for -fish salads, for fish balls, and broiled, -smoked or salted fish of all kinds.</p> -<p><span id="n201" class="ss">No. 201. French Salad Dressing.</span>—To one -teaspoon of salt and half as much pepper, -add one tablespoon of oil, and mix -thoroughly, adding a few drops extract -of onion, then add more oil and vinegar -until the mixture is of desired consistency.</p> -<p><span id="n202" class="ss">No. 202. Sardine Salad Dressing.</span>—Bruise -to a paste four boneless sardines, add -the yolks of four hard boiled eggs, and -bruise all together thoroughly; add -this mixture to any mayonnaise dressing -and serve on fish salads.</p> -<p><span id="n203" class="ss">No. 203. Lobster Salad.</span>—Extract the -meat from a couple of boiled lobsters -weighing two pounds each, cut it into -rather coarse pieces and set it on the ice -to cool. Separate the tender leaves of -two heads of lettuce, and put them in -layers on the salad dish and put this -on the ice also. When ready to serve -mix a part of the mayonnaise dressing -(<a href="#n208">No. 208</a>) with the lobster meat and put -it on the lettuce, pouring the remainder -of the dressing over the whole and -sprinkling the top with grated lobster -coral if you have it. Any other mayonnaise -or salad dressing may be used.</p> -<p><span id="n204" class="ss">No. 204. Crab Salad.</span>—Prepare the meat -and use same dressing as for lobster.</p> -<p><span id="n205" class="ss">No. 205. Fish Salad.</span>—Reduce one quart -cold cooked fish to flakes, rejecting -bones, skin and liquor, arrange on a bed -of lettuce with a sardine or piquante -dressing; garnish with sliced cucumber -or boiled beets, or both.</p> -<p><span id="n206" class="ss">No. 206. Salmon Salad.</span>—May be made -same as lobster salad, using either cold -boiled fresh salmon, or canned salmon. -In either case remove all bones, skin or -other matter than the clear meat, which -must be drained entirely free from any -liquid matter.</p> -<p><span id="n207" class="ss">No. 207. Shrimp Salad.</span>—Chop together, -one cup celery and one cup lettuce; -arrange a bed of lettuce leaves on shallow -dish; season the chopped celery -and lettuce with salt, pepper and vinegar, -add a little melted butter, mix one -can of shrimps and place on the lettuce -leaves. Just before serving, pour over -it a French dressing (<a href="#n201">No. 201</a>) and -sprinkle on a few capers.</p> -<p><span id="n208" class="ss">No. 208. Oyster Salad.</span>—Cook one quart -of oysters in their own liquor, drain -and chop rather coarsely together with -six quahogs chopped fine, add one cup -chopped celery and one small onion -chopped fine, mix thoroughly with -mustard, oil, salt, pepper and vinegar, -arrange on a bed of lettuce and pour -over the salad a cream dressing (<a href="#n199">No. 199</a>.)</p> -<div class="pb" id="Page_27">27</div> -<p><span id="n209" class="ss">No. 209. Eels to Fry.</span>—Cut skinned eels -into desired lengths, roll in crumbs dipped -in egg or without, and fry in hot -fat.</p> -<p><span id="n210" class="ss">No. 210. Eels to Broil.</span>—We know of no -better way to cook this often despised -but really delicious fish, and although -it need not necessarily be skinned for -that purpose, we much prefer it in that -way, then when split it can be nicely -browned on both sides. Butter, pepper -and salt are the only condiments needed -to bring out its delicate flavor. Large -eels are always the best, and particularly -so for broiling.</p> -<p><span id="n211" class="ss">No. 211. Eels Fricasseed.</span>—Cut three -pounds of skinned eels into three inch -lengths, put them into a saucepan and -cover with Rhine wine or two-thirds -water and one-third vinegar, add fifteen -oysters, two slices of lemon, a bouquet -of herbs, one onion, quartered, six -cloves, three stalks of celery, pinch of -cayenne, and salt to taste. Stew the -eels forty-five minutes, very slowly, -then remove them from the saucepan -and strain the liquor, then heat in this -for a few minutes a gill of cream and an -ounce of butter rolled in flour, simmering -gently, pour over fish and serve. If -you are prejudiced against eels your -prejudice will vanish once you have -partaken of this delicious dish. Small -skinned fish may be cooked in almost -any way directed for eels.</p> -<p><span id="n212" class="ss">No. 212. Eels Stewed.</span>—Cut two pounds -skinned eels into three inch pieces; -rub inside and out with salt and let -them stand one hour, then parboil. -Boil one onion in a quart of milk, take -out the onion, drain the eels and add to -the milk. Season with half a teaspoon -of chopped parsley, salt, pepper and a -very little mace. Simmer until the -flesh separates from the bones. Thicken -the gravy with butter and flour, -pour over eels and serve.</p> -<p><span id="n213" class="ss">No. 213. Eels to Stew.</span>—Take two -pounds skinned eels, cut in short pieces -and soak in strong salted water one -hour; dry them and fry them brown. -Put one pint stock (<a href="#n14">No. 14</a>) in saucepan -with one gill port wine, one teaspoon -anchovy essence, juice of half a lemon, -salt, cayenne and powdered mace; when -hot put in the eels and stew gently for -half an hour. Serve with the gravy -poured over them.</p> -<p><span id="n214" class="ss">No. 214. Eels Collared.</span>—Take an eel -weighing two pounds, skin, split and -take out back bone; on the inside sprinkle -with salt, pepper, pounded mace, -ground cloves, ground allspice, a tablespoon -of powdered sage and teaspoon of -powdered sweet marjoram, all well -mixed. Roll up the eel, beginning at -the widest end, and bind with a piece of -tape; boil in salted water and a little -vinegar until tender. Serve whole, or -in slices, with or without sauce.</p> -<p><span id="n215" class="ss">No. 215. Eels en Matelote.</span>—Take two -pounds skinned eels and cut into three -lengths, sprinkle salt inside and out and -let them stand one hour, then wipe dry -without washing, put them to cook in a -stewpan with one-third red wine and -two-thirds water, two bay leaves, a little -thyme, three cloves, a blade of mace, -pepper and salt, simmer gently thirty -to forty minutes, not long enough to -let them break to pieces, remove to -serving dish and keep hot; strain the -liquid, add one tablespoon of brandy, -and three of cream, heat hot and pour -over the eels, which should be served -hot.</p> -<p><span id="n216" class="ss">No. 216. Black Bass, Burgundy Sauce.</span>—Put -four pounds of fish in kettle with -half a bottle of claret and let it simmer -half an hour. Take half a pint of -Spanish sauce (<a href="#n37">No. 37</a>) and put in a -saucepan with two wine glasses red -wine, reduce one quarter and serve with -the fish. Almost any kind of fresh -water fish may be cooked and served in -this way.</p> -<p><span id="n217" class="ss">No. 217. Boiled Striped Bass.</span>—Newport -style. Put six pounds of fish in cold -water, enough to cover, with one gill of -claret wine, teaspoon salt, one onion, -one large pepper and blade of mace. -Heat slowly at first, boil half an hour, -make a drawn butter, using the fish -liquor and adding juice of one lemon. -Dish the bass on a napkin, garnish with -sliced lemon. Serve the sauce in tureen. -<span class="pb" id="Page_28">28</span> -Halibut, sword-fish and other -large, firm-meated fish are adapted to -this way of cooking.</p> -<p><span id="n218" class="ss">No. 218. Baked Bluefish, Tomato Sauce.</span>—Prepare -a fish of about four pounds and -put it in buttered pan, cover with tomato -pulp, sprinkle liberally with bread -crumbs and dot with bits of butter. -Place in oven for about forty minutes, -until the flesh begins to separate from -the back bone, or can be easily detached -from it. Serve with tomato sauce (<a href="#n52">No. 52</a>) -poured around the fish. Bonita, -Spanish mackerel and fish of a similar -kind are all good served with a tomato -sauce.</p> -<p><span id="n219" class="ss">No. 219. Carp to Cook.</span>—This fish has -recently been naturalized in American -waters and should in time become abundant -and cheap, from the fact that it -multiplys rapidly, acquires a large size -and flourishes in waters where other -fish would speedily become extinct. -The scales are said to be eatable, and in -cleaning the fish these should not be -removed, but the fish should be scoured -in salted water. There seems to be a -diversity of opinion concerning its -flavor, but in the report of the U. S. Fish -Commission we find it highly praised. -The better way to cook this fish is to boil -or bake, and the same recipes given for -bass, sheepshead, or similar fish, are -well suited to the carp.</p> -<p><span id="n220" class="ss">No. 220. Fresh Cod Cheeks and Tongues.</span>—These -are very nice fried, either plain -or rolled in crumbs or beaten egg.</p> -<p><span id="n221" class="ss">No. 221. Fillets of Cod a la Regence.</span>—Butter -a tin dish, lay on it three slices -of cod an inch thick, pour over them -one glass white wine, cover with a buttered -paper and bake in moderate oven -fifteen minutes. Reduce another glass -of wine in a saucepan by simmering, -add to it half a pint of white sauce -(<a href="#n19">No. 19</a>) twelve oysters, bearded and -blanched, twelve small quenelles (<a href="#n90">No. 90</a>) -and twelve button mushrooms. -Season with pepper and salt. Simmer -one minute only. Place the slices of -fish on a hot dish, pour the sauce over -them, group the oysters, mushrooms -and quenelles in the corners of the dish.</p> -<p><span id="n222" class="ss">No. 222. Cod Steaks a la Cardinal.</span>—Cut -about three pounds of fine fresh codfish -into slices quite an inch thick; sprinkle -these well with salt, pepper and lemon -juice, and fasten each slice with a small -skewer, so as to make it into a neat shape. -Brush the fish over entirely with warmed -butter, then lay it at the bottom of a -large saucepan, pour over it about a -breakfast cupful of very good white -stock, and cover closely, first with buttered -paper, then with the pan lid. -Simmer gently from 20 to 25 minutes, -then take skewers and arrange the fish -neatly on a hot dish; pour over it some -well made tomato sauce, flavored with -essence of anchovy, garnish round the -edge of dish with sprigs of fresh -parsley and slices of lemon cut in pretty, -fanciful shapes, and serve just as hot as -possible.</p> -<p><span id="n223" class="ss">No. 223. Fillet of Flounder a la Normandy.</span>—Prepare -the fillets and lay in a buttered -baking pan, season with salt and pepper, -dredge with flour, moisten with -brown stock, adding a teaspoon of lemon -juice, bake twenty minutes, baste -once or twice, lay the fillets on serving -dish, pour over them Normandy sauce -(<a href="#n49">No. 49</a>) garnish with slices of lemon.</p> -<p><span id="n224" class="ss">No. 224. Baked Haddock.</span>—Stuff with a -dressing (<a href="#n86">No. 86</a>) baste the fish well -with butter, put a cup of water into the -pan and bake in a moderate oven one -hour, basting often; just before taking -up sprinkle a tablespoon of fine cracker -crumbs over the fish and let it remain in -the oven long enough to brown them -delicately. Put the fish on a warm -platter, add water and thickening to the -gravy and serve in gravy tureen. Garnish -with parsley and sliced lemon. A -plain and simple method for baking cod -or any white-meated fish.</p> -<p><span id="n225" class="ss">No. 225. Cod Boiled, Oyster Sauce.</span>—Boil -a fish or the head and shoulders, stuffed -or not, in salted water, 30 minutes for -six pounds. Serve on a napkin garnished -with parsley or slices of hard boiled -eggs, and serve with an oyster sauce. -A plain, simple way to boil any kind of -fish. Serve any sauce to suit.</p> -<div class="pb" id="Page_29">29</div> -<p><span id="n226" class="ss">No. 226. Baked Halibut.</span>—Take a square -piece of fish, weighing about five -pounds, lay it in salted water for about -five hours, then wipe dry and place it -in the dripping pan with a few very -thin slices of salt pork on top. Bake -one hour, or until the fish is easily -separated from the bone, or cracks -open; baste with melted butter and -water. Stir into the gravy one tablespoon -Worcestershire sauce, juice of -one lemon, seasoning to suit, and -thicken. Dish the fish on a napkin -and serve the gravy separately, garnish -with slices of hard-boiled eggs.</p> -<p><span id="n227" class="ss">No. 227. Chicken Halibut aux Fine Herbs.</span>—Chop -a little parsley, six mushrooms -and a shallot, adding to them a little -salt, pepper and nutmeg; place all in a -saucepan and simmer five minutes with -half a pint of port wine. Pour all these -ingredients into a shallow dish and place -on top four pounds of chicken halibut. -Bake in moderate oven for about thirty -minutes, basting with the liquor occasionally. -Put half a pint of Spanish -sauce (<a href="#n37">No. 37</a>) in another saucepan and -reduce for seven or eight minutes, -adding juice of a lemon, serve poured -around the fish.</p> -<p><span id="n228" class="ss">No. 228. Smelts Baked.</span>—Dip in beaten -egg, roll in cracker crumbs, season with -salt, pepper and a little nutmeg, lay on -a sheet of buttered paper in a buttered -baking pan, put a piece of butter on -each fish and bake a delicate brown; -serve on a hot dish, garnished with -slices of lemon and parsley.</p> -<p><span id="n229" class="ss">No. 229. Halibut a la Royale.</span>—Six -pounds fish in one piece, half a cup of -bread crumbs, two slices fat, salt pork, -two teaspoons essence anchovy, one -quarter cup melted butter, one cup -boiling water, juice of one lemon, pepper -and salt. Lay the fish in salted -water for two hours, wipe and make -incisions each side of back bone and -put in a dressing (<a href="#n84">No. 84</a>.) Pour into -bottom of neat baking dish the butter, -hot water, lemon juice and anchovy -essence. Lay in the fish, cover and -bake one hour, basting often, send to -table in the dish.</p> -<p><span id="n230" class="ss">No. 230. Halibut, Sauce Supreme.</span>—Cut -four pounds of halibut in square pieces -one inch thick, soak one hour in -Maderia or sherry wine, turning them -over once in fifteen minutes. Then put -them into a saucepan with two oz. -melted butter, add salt and pepper; -simmer five minutes, then send to the -oven for twenty minutes. Arrange the -fish on a dish and pour over it a sauce -supreme. Cook sword fish, flounders -or bass in the same way. Striped -bass, deep sea flounders, sword fish and -other coarse grained fish may be cooked -in any way directed for the halibut.</p> -<p><span id="n231" class="ss">No. 231. Baked Herring.</span>—Split two herring, -remove heads, tails and backbone, -lay one fish skin side down, mix together -one desertspoon finely chopped parsley, -one small onion, chopped, and half -a teaspoon each thyme and marjoram, -powdered, a few bread crumbs, with -salt and pepper, and sprinkle over the -fish, lay the other fish on top, skin side -up, and pour over them melted butter, -cover and bake half an hour, watching -and basting. Mackerel, alewives and -porgies may be cooked in the same way.</p> -<p><span id="n232" class="ss">No. 232. Grilled Herring.</span>—To grill is to -broil on the gridiron. Do not split the -fish, but score them slightly at the -sides, grease the gridiron with butter, -turn the fish often while grilling, brown -them evenly all over, dish on a hot -platter and pour over them a sauce -made of two ounces butter, one teaspoon -flour, two of vinegar, four of -French mustard, half a gill of water, -pepper and salt. Heat all together, -smooth, thicken and boil five minutes, -garnish with parsley. Alewives, menhaden -and small shad can be cooked in -the same way.</p> -<p><span id="n233" class="ss">No. 233. King Fish, Sherry Sauce.</span>—Split -in two four medium size fish, take -out the backbone and broil over a gentle -fire, when done put half a pint of -Spanish sauce (<a href="#n37">No. 37</a>) in saucepan, add -wineglass of sherry wine, boil fifteen -minutes, pour around the fish and serve. -A good way to cook butter-fish, tautog, -or blackfish.</p> -<div class="pb" id="Page_30">30</div> -<p><span id="n234" class="ss">No. 234. Mackerel to Broil.</span>—This is undoubtedly -the best way to cook a fresh -mackerel, especially if it is fat, and it -should be in the fall. Serve basted -with cream or melted butter, seasoned -to taste, or with a maitre d’hotel butter -(<a href="#n32">No. 32</a>,) or a sauce tartare (<a href="#n44">No. 44</a>.) -Mackerel may also be cooked in any -way a shad is cooked. Very small -mackerel may be cooked the same as -smelts.</p> -<p><span id="n235" class="ss">No. 235. Perch to Cook.</span>—Perch of all -kinds are best fried, but may be cooked -in any way recommended for small fish -of other kinds. Some varieties are -rather tasteless, and these should be -served according to some of the rich -stews, fricassees, &c., mentioned under -the head of fish cookery in general.</p> -<p><span id="n236" class="ss">No. 236. Pickerel Baked.</span>—Score back -and thick parts of sides, baste well with -flour, butter, pepper and salt, sprinkle -lightly with lemon juice and lay in -dripping pan with two tablespoons -of water, baste occasionally, adding -more water if needed; bake from thirty to -fifty minutes, according to size. Make -a drawn butter sauce based on the fish -gravy, add a pinch of cayenne, pour -over fish and serve.</p> -<p><span id="n237" class="ss">No. 237. Ray with Caper Sauce.</span>—Put -the fish in kettle with one sliced carrot, -one sliced onion, three cloves of garlic, -six bay leaves, six cloves, six branches -thyme, four parsley roots, and cover -the fish with half a bottle white wine -and one quart consomme (<a href="#n14">No. 14</a>,) when -it comes to a boil remove the fish to -baking pan and cook slowly for one -hour, basting freely with the liquor in -which it was boiled. Serve with a sauce -made from the gravy, adding capers, -thickening and seasoning to taste. -Striped bass, deep sea flounders and -other coarse-meated fish may be cooked -by the recipes given for cooking the -ray.</p> -<p><span id="n238" class="ss">No. 238. Salmon Cutlets, Herb Sauce.</span>—Cut -the salmon in slices an inch thick -and about three inches square, or of a -diamond shape. Chop fine half a dozen -button onions, a little parsley and -thyme, add pepper, salt and a dash of -mace or nutmeg. Put these ingredients -in saucepan with a little water and a -glass of wine; heat for about five minutes. -Put all in a suitable dish for -baking, on top put the cutlets, cover -and bake half an hour, basting freely -from time to time with the liquid. -When done, arrange the fish on a hot -platter, add another glass of wine to the -gravy, with the juice of a lemon and -pour all over the fish and serve. Half -a dozen mushrooms chopped and put in -with the herbs will be found an improvement.</p> -<p><span id="n239" class="ss">No. 239. Trout Baked, Herb Sauce.</span>—Clean, -wash and dry six trout of about -one quarter pound each. Place them -on a buttered dish, adding half a glass -of white wine and one finely chopped -shallot. Cook ten minutes, then put -the gravy in a saucepan with tablespoon -of cooked herbs, moistening with half a -pint of sauce allemande (<a href="#n34">No. 34</a>.) Reduce -gravy one half and pour it over -the trout with the juice of half a lemon -and serve.</p> -<p><span id="n240" class="ss">No. 240. Baked Salmon Trout with Cream Gravy.</span>—Wipe -dry and lay in pan with -just enough water to keep from scorching. -If large, score the back, but not -the sides, bake slowly from three quarters -to one hour, basting with butter and -water. Into a cup of rich cream stir -three or four tablespoons boiling water -(or cream will clot when heated,) into -this stir gently two tablespoons melted -butter and a little chopped parsley. -Put this into milk boiler or farina -kettle, or any vessel you can set into -another, half filled with boiling water -to prevent sauce from burning; add the -cream and butter to the gravy from the -dripping pan in which fish was baked; -lay the trout on a hot platter and let -the gravy boil up once, then pour over -the fish; garnish with sprigs of parsley. -Use no spiced sauces and very little -salt. This creamed gravy may be used -for various kinds of boiled and baked -fish.</p> -<p><span id="n241" class="ss">No. 241. Baked Shad.</span>—Stuff with -dressing (<a href="#n84">No. 84</a>,) rub the fish well with -flour, lay in pan with a very few thin -<span class="pb" id="Page_31">31</span> -slices of pork on top. Bake a medium -size fish forty minutes, add a little hot -water, butter, pepper and salt to the -gravy; boil up and serve in gravy tureen. -Garnish the fish with sprigs of -parsley. A tablespoon of anchovy -sauce, or a glass of wine, is a decided -improvement in making the gravy.</p> -<p><span id="n242" class="ss">No. 242. Fillets of Shad with Mushrooms.</span>—Prepare -the fillets in the usual way, -cutting in equal size and shape; put -them on a plate, skin side down, and -sprinkle each with a little salt, pepper, -lemon juice and chopped parsley; let -them remain in this condition fifteen -minutes, then put them into a saucepan -with a glass of white wine and an -oz. of butter. Have ready a few stewed -mushrooms, and when the fish are done -remove them to a hot platter; put the -mushrooms into the fish gravy, add -another glass of wine and a wineglass -of cream, simmer a minute and pour over -the fish. If this doesn’t go to the right -spot there is something the matter with -the fish, the mushrooms, or the one who -partakes of it.</p> -<p><span id="n243" class="ss">No. 243. Baked Tautog, or Black Fish.</span>—The -tautog is a very nice fish. It is in -best condition in the fall, but it is good -at all times. In New York markets it -is best known as the black fish. About -Buzzard’s Bay and Vineyard Sound, -where it is very plenty, it is generally -called tautog. It is a difficult fish to scale, -but the operation is made easier by -pouring boiling water over it, but it -must not soak in the hot water for an -instant. It may be skinned for baking, -in which case it is better to cover it -with a buttered paper while baking, -removing the paper in time to brown -the fish before taking from the oven. -The fish should be scored before baking -and narrow strips of fat pork inserted -in the gashes made. In May and June -always save the roe to this fish—it may -be baked with the fish, or fried separately—it -is too good to be wasted. -Make a dressing as for any fish, and -prepare the gravy in the usual way.</p> -<p><span id="n244" class="ss">No. 244. Salmon.</span>—The ordinary cook -book is full pf recipes for cooking this -king of fishes, hence we have given it less -attention than those varieties neglected -by these books. There is no better way -to cook this delicious fish than to boil, -and it should be served with a simple -sauce. Some of the recipes for turbot, -trout or sole may be used for cooking -salmon. That for salmon trout (<a href="#n240">No. 240</a>) -will be found just the thing for the -land locked salmon.</p> -<p><span id="n245" class="ss">No. 245. Sheepshead a la Creole.</span>—The -sheepshead is one of the best of our saltwater -fishes; it is not so plenty as formerly, -but some seasons it is quite -plenty in our markets. To cook, put -one chopped onion and one chopped -green pepper (seed extracted) in a stewpan, -and brown in half a gill of oil for -five minutes; add one tomato sliced, -four sliced mushrooms, a good bouquet -of herbs and a clove of garlic; season -with salt and pepper and moisten with -half a pint of sauce allemande. Cut -three pounds of fish into slices, lay -them flat in the stewpan with three tablespoons -of mushroom liquor, and cook -for one hour on a slow fire. When -ready to serve, sprinkle over with a -tablespoon of chopped parsley and -decorate with six heart-shaped croutons.</p> -<p><span id="n246" class="ss">No. 246. Trout a la Chambord.</span>—Make a -forcemeat with one pound of firm, fresh -fish, remove the skin and bones, pound -well in a mortar, adding the whites of -three eggs, a little at a time; when well -pounded add half a pint of cream, half -a teaspoon of salt and a little white -pepper and nutmeg; mix well and use -a portion of it for stuffing three trout of -half a pound each; butter well a deep -baking dish and lay in the trout, add -half a glass of white wine, a bouquet of -herbs, salt and pepper; bake fifteen -minutes, basting often; take up the fish -and put them on a dish to keep hot, -remove the gravy to a saucepan, add -one truffle and four mushrooms, sliced, -(take out the bouquet) also a glass of -wine; heat hot and pour over the fish, -decorate with six quenelles made from -the remaining forcemeat.</p> -<p><span id="n247" class="ss">No. 247. Sturgeon Roasted.</span>—Take a -piece of fish that is adapted to stuffing, -<span class="pb" id="Page_32">32</span> -make a dressing (<a href="#n89">No. 89</a>.) Rub well -inside and out with salt, butter and -pepper; stuff and sew up, or bind firmly, -and lay in baking pan with a very little -water, cover with paper until nearly -done, then remove paper and sprinkle a -few bread crumbs over the fish and let it -brown nicely. Serve with plain butter -and flour added to the fish gravy. If you -have a piece to roast that will not -admit of stuffing, prepare some forcemeat -balls (<a href="#n89">No. 89</a>) and bake beside the -fish. Some cook books recommend removing -the back bone and inserting the -dressing in the space thus obtained, but -as the sturgeon has no bones whatever, -this might prove a difficult thing to do.</p> -<p><span id="n248" class="ss">No. 248. Brochet of Smelts.</span>—Spread melted -butter in bottom of shallow baking -dish, dredge with raspings of bread, -season with salt, pepper, chopped parsley -and shallots; put in a laying of fish -and pour over it a glass of wine and a -teaspoon of anchovy sauce; cover with -melted butter and bread raspings, and -bake in oven fifteen minutes. Serve -hot; arrange the fish on a napkin, heads -to heads, in center of dish, or lay them -all one way in rows, each row overlapping -the next about two thirds the -length of fish. Garnish with quartered -lemon and fried parsley.</p> -<p><span id="n249" class="ss">No. 249. Trout a la Genevoise.</span>—Cut the -heads off four little trout and put the -fish in an earthen pot for four hours, -with a little thyme, four bay leaves, -two shallots cut in pieces, five branches -of parsley, little pepper and salt and -the juice of two lemons; then take out -the fish and put them in a saucepan -with a chopped onion, a clove of garlic -and enough red wine to cover the fish; -boil gently for twenty minutes; then -strain the liquid in stone pot and add -one half of it to half a pint of Spanish -sauce (<a href="#n37">No. 37</a>) and boil for one hour; -then add four chopped mushrooms and -truffles and a little parsley. Dish the -trout, garnish with parsley and serve -the sauce separately.</p> -<p><span id="n250" class="ss">No. 250. Stewed Trout.</span>—Take two -trout of a pound each and lay them in -a saucepan with half an onion sliced -thin, a little chopped parsley, two -cloves, one blade of mace, two bay -leaves, a little thyme, salt and pepper, -one pint white stock (<a href="#n14">No. 14</a>) and wineglass -port wine; simmer gently half an -hour, or more, if not quite done. Dish -the trout, strain the gravy, thicken -with butter and flour, stirring over sharp -fire five minutes, pour over fish and -serve.</p> -<p><span id="n251" class="ss">No. 251. Brook Trout.</span>—Put a trout of -four pounds in fish kettle with four oz. -of salt; when beginning to boil, set the -kettle on the back of the range for -twenty-five minutes. Parboil the roes -of a shad in salted water, drain and cut -them in small pieces, and also a dozen -mushrooms, add these with the juice of -a lemon to one pint of sauce allemande -(<a href="#n34">No. 34</a>) and boil ten minutes. Serve -the fish garnished with sprigs of parsley -and the sauce in a tureen.</p> -<p><span id="n252" class="ss">No. 252. Scallops of Trout.</span>—Take a -medium size trout and cut into slices -one inch thick, put into a saucepan with -a little melted butter, add salt, white -pepper and the juice of a lemon; when -done on one side, turn and cook the -other. Mash some boiled potatoes and -with them form a border on a platter -that can go to the oven; moisten the -potatoes lightly with melted butter and -brown in the oven; when done arrange -the scallops in the center of the potato -border and pour over it a sauce bechamel -(<a href="#n31">No. 31</a>.)</p> -<p><span id="n253" class="ss">No. 253. Boiled Turbot.</span>—Soak the fish -first in salted water to take off slime, do -not cut off fins; when clean make -an incision down the middle of the back -to prevent skin on the other side from -cracking, rub it over with lemon and -lay it in kettle of cold water; after it -gets to boiling let it boil slowly; when -done, drain well and lay on hot -napkin; rub a little lobster coral -through a sieve, sprinkle it over fish -and garnish with sprigs of parsley and -sliced lemon. Serve with lobster (<a href="#n30">No. 30</a>) -or shrimp sauce, or with plain drawn -butter. The old fashioned way of dishing -this fish is white side up, but now -usually the dark side up.</p> -<div class="pb" id="Page_33">33</div> -<p><span class="ss">1. Fish Balls.</span>—3 pints of potatoes -(measured after being pared and cut into -pieces), 1 package of Favorite brand -Picked codfish, 1 small onion (cut into -pieces), 1 tablespoonful of butter, 1 large -or two small eggs. Boil the potatoes and -onion until soft, drain off all the water -and mash until free from lumps. Turn -the fish into a napkin and pour through -it about one pint of cold water and -squeeze. Mix with the potato, using a -fork as it makes it lighter, add the butter -and the beaten egg; now taste and if not -salt enough add a little. Take up by -the spoonful and drop into deep fat which -is hot enough to brown a piece of bread -in 40 seconds, fry until a golden brown -(about 1 minute,) drain on soft paper. -This makes twenty medium size fish -balls. The onion can be omitted if the -flavor is not liked.</p> -<p><span class="ss">2. Fish Balls.</span>—Take one pint bowl of -Diamond Wedge brand codfish picked -very fine, 2 pint bowls whole raw potatoes -sliced thickly, put them together in -plenty of cold water and boil until potatoes -are thoroughly cooked; remove -from the fire and drain off all the water, -mash them with a potato masher, add -piece of butter size of an egg, one well -beaten egg, and three teaspoonfuls of -cream or rich milk. Flour your hands -and make into balls or cakes. Put an -ounce of butter and lard into a frying -pan, when hot put in the balls and fry a -nice brown. Do not freshen the fish before -boiling with the potatoes. Many -cooks fry them in a quantity of lard -similar to boiled doughnuts.</p> -<p><span class="ss">3. “Diamond Wedge” Fish Balls.</span>—One -pint of raw potatoes, cut in pieces; -one cup of “Diamond Wedge” Codfish. -Boil together until potatoes are tender, -then draw off the water and mash, beating -well together; add one tablespoonful -of butter, one egg and a little pepper. -Shape into small balls and fry in hot -lard.</p> -<p><span class="ss">4. Fish Balls.</span>—To one-half pound -package “Gold Wedge Brand” Fibered -Codfish add double quantity mashed -potatoes. Saturate the codfish with cold -water slightly, and strain through a cloth -(requires no soaking.) Mix thoroughly -with the potatoes; add one tablespoonful -of butter and a little pepper. Shape into -small balls and fry in hot lard.</p> -<p>The addition of an -egg to the above receipt improves it very -much.</p> -<p><span class="ss">For Creamed Codfish.</span>—Saturate as -above; to a gill or cup of fish add two of -milk and one tablespoonful of butter. -Let it come to a boil; then add one teaspoonful -cornstarch and one egg well -beaten. Served on toast it makes a -delicious dish.</p> -<p><span class="ss">Fish Sauce.</span>—Rub smooth 2 tablespoons -of butter with 1 of flour, stir into -a pint of boiling milk, let it simmer a -few minutes; have ready in the sauce -dish a hard boiled egg, cut fine; pour the -sauce over it.</p> -<p><span class="ss">A Nice Relish for Breakfast or Tea, -Broiled Smoked Halibut.</span>—Remove the -skin and soak over night with the skin -side downward. Broil and garnish with -butter and serve hot.</p> -<p><span class="ss">Stewed Codfish (Salt).</span>—Take a thick -white piece of Diamond Wedge salt codfish, -lay it in cold water for a few minutes -to soften it a little, enough to make it -more easily to be picked up. Shred it in -very small bits, put it over the fire in a -stewpan with cold water; let it come to -a boil, turn off this water carefully, and -add a pint of milk to the fish, or more -according to quantity. Set it over the -fire again and let it boil slowly about -three minutes, now add a good sized -piece of butter, a shake of pepper and a -thickening of a tablespoonful of flour in -enough cold milk to make a cream. -Stew five minutes longer, and just before -serving stir in two well beaten eggs. The -eggs are an addition that can be dispensed -with, however, as it is very good -without them. An excellent breakfast -dish.</p> -<p><span class="ss">Codfish a la Mode.</span>—Pick up a teacup -full of Diamond Wedge salt codfish -very fine, and freshen—the dessicated is -nice to use; two cups of mashed potatoes, -one pint cream or milk, two well beaten -eggs, half cup of butter, salt and pepper; -mix, bake in an earthen baking dish -from twenty to twenty-five minutes; -serve in the same dish placed on a small -platter, covered with a napkin.</p> -<p><span class="ss">Fillet of Sole Baked.</span>—Cut a fish -of four pounds into fillets, about -five inches long by four inches wide, -each end tapering to a point. Put these -in buttered pan, cover with sauce allemande -(<a href="#n34">No. 34</a>) and sprinkle with bread -crumbs and dot with bits of butter. -Bake until well browned. Add a wine -glass of sherry to half a pint of sauce -allemande, boil ten minutes and pour -around the fish and serve.</p> -<p><span class="ss">For Escalloped Codfish.</span>—Freshen -one-half pound package of Shute & Merchant’s -Fibered Codfish by soaking three -minutes in cold water, then add one pint -of cracker crumbs, one tablespoonful of -butter and four eggs, beaten light. Season -to taste, bake until brown, serve hot.</p> -<h2 id="c4"><span class="small">FOOTNOTES</span></h2> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a><span class="ss">Note.</span>—Originally -fish boiled in sea -water, but now applied to fish boiled in -salt water with acids, spices or herbs. -</div> -</div> -<div class="pb" id="Page_34">34</div> -<h2 id="c5"><span class="small">INDEX</span></h2> -<dl class="indexlr"> -<dt class="center b" id="index_A">A</dt> -<dt><a id="x">No.</a></dt> -<dt><span class="jl">Alewives</span> <a href="#n231">231-232</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_B">B</dt> -<dt><span class="jl">Black Bass, Burgundy Sauce</span> <a href="#n216">216</a></dt> -<dt><span class="jl">Bluefish, Tomato Sauce</span> <a href="#n218">218</a></dt> -<dt><span class="jl">Bonita</span> <a href="#n216">216</a></dt> -<dt><span class="jl">Butter Fish</span> <a href="#n233">233</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_C">C</dt> -<dt><span class="jl">Carp to Cook</span> <a href="#n219">219</a></dt> -<dt><span class="jl">Chub <span class="hst">“</span></span> <a href="#n212">212</a></dt> -<dt><span class="jl">Clam Bisque</span> <a href="#n130">130</a></dt> -<dt><span class="jl"><span class="hst">“</span> Chowder</span> <a href="#n125">125-126</a></dt> -<dt><span class="jl"><span class="hst">“</span> Croquettes</span> <a href="#n133">133</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fritters</span> <a href="#n139">139</a></dt> -<dt><span class="jl"><span class="hst">“</span> Soup</span> <a href="#n124">124</a></dt> -<dt><span class="jl"><span class="hst">“</span> Water</span> <a href="#n129">129</a></dt> -<dt><span class="jl">Clams a la Creole</span> <a href="#n135">135</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Creme</span> <a href="#n127">127</a></dt> -<dt><span class="jl"><span class="hst">“</span> au Gratin</span> <a href="#n134">134</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fried</span> <a href="#n137">137</a></dt> -<dt><span class="jl"><span class="hst">“</span> Hustled</span> <a href="#n123">123</a></dt> -<dt><span class="jl"><span class="hst">“</span> on Toast</span> <a href="#n136">136</a></dt> -<dt><span class="jl"><span class="hst">“</span> Puree of</span> <a href="#n131">131</a></dt> -<dt><span class="jl"><span class="hst">“</span> Round or Quahogs</span> <a href="#n141">141</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scalloped</span> <a href="#n132">132-138</a></dt> -<dt><span class="jl"><span class="hst">“</span> Soft Stewed</span> <a href="#n140">140</a></dt> -<dt><span class="jl"><span class="hst">“</span> Steamed</span> <a href="#n128">128</a></dt> -<dt><span class="jl">Cod Boiled, Oyster Sauce</span> <a href="#n225">225</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cheeks and Tongues</span> <a href="#n220">220</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fillets a la Regence</span> <a href="#n221">221</a></dt> -<dt><span class="jl"><span class="hst">“</span> Steaks a la Cardinal</span> <a href="#n222">222</a></dt> -<dt><span class="jl">Codfish, Salt, a la Creme</span> <a href="#Page_33">page 33</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Boiled</span> <a href="#Page_33">33</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Broiled</span> <a href="#Page_33">33</a></dt> -<dt><span class="jl"><span class="hst">“</span> Creamed</span> <a href="#Page_33">33</a></dt> -<dt><span class="jl"><span class="hst">“</span> Escalloped, <span class="hst">“</span></span> <a href="#Page_33">33</a></dt> -<dt><span class="jl"><span class="hst">“</span> a la Mode, <span class="hst">“</span></span> <a href="#Page_33">33</a></dt> -<dt><span class="jl"><span class="hst">“</span> Stewed, <span class="hst">“</span></span> <a href="#Page_33">33</a></dt> -<dt><span class="jl">Consomme, or White Stock</span> <a href="#n14">14</a></dt> -<dt><span class="jl">Crab Bisque</span> <a href="#n161">161</a></dt> -<dt><span class="jl"><span class="hst">“</span> Soup</span> <a href="#n164">164</a></dt> -<dt><span class="jl"><span class="hst">“</span> Toast</span> <a href="#n160">160</a></dt> -<dt><span class="jl">Crabs</span> <a href="#n151">151</a></dt> -<dt><span class="jl"><span class="hst">“</span> a la Creole</span> <a href="#n157">157</a></dt> -<dt><span class="jl"><span class="hst">“</span> Boiled</span> <a href="#n152">152</a></dt> -<dt><span class="jl"><span class="hst">“</span> Devilled</span> <a href="#n156">156</a></dt> -<dt><span class="jl"><span class="hst">“</span> Farcied</span> <a href="#n158">158</a></dt> -<dt><span class="jl"><span class="hst">“</span> Saute of</span> <a href="#n159">159</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scalloped</span> <a href="#n154">154-155</a></dt> -<dt><span class="jl"><span class="hst">“</span> Soft, to Cook</span> <a href="#n153">153</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_D">D</dt> -<dt><span class="jl">Drum, Black to Cook</span> <a href="#n11">11</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_E">E</dt> -<dt><span class="jl">Eels Collared</span> <a href="#n214">214</a></dt> -<dt><span class="jl"><span class="hst">“</span> en Matelote</span> <a href="#n215">215</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fricasseed</span> <a href="#n211">211</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Broil</span> <a href="#n210">210</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Fry</span> <a href="#n209">209</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Stew</span> <a href="#n212">212-213</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_F">F</dt> -<dt><span class="jl">Farce</span> <a href="#n87">87</a></dt> -<dt><span class="jl">Fish a la Creme</span> <a href="#n57">57-63</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Maitre d’ Hotel</span> <a href="#n62">62-60</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Vinaigrette</span> <a href="#n69">69</a></dt> -<dt><span class="jl"><span class="hst">“</span> a l’ Italienne</span> <a href="#n61">61</a></dt> -<dt><span class="jl"><span class="hst">“</span> au Court Bouillon</span> <a href="#n64">64</a></dt> -<dt><span class="jl"><span class="hst">“</span> au Fromage</span> <a href="#n65">65</a></dt> -<dt><span class="jl"><span class="hst">“</span> au Gratin</span> <a href="#n66">66-67</a></dt> -<dt><span class="jl"><span class="hst">“</span> Balls, French</span> <a href="#Page_33">page 33</a></dt> -<dt><span class="jl">Fish Balls, special</span> <a href="#Page_33">33</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cake</span> <a href="#n68">68</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cakes</span> <a href="#n70">70</a></dt> -<dt><span class="jl"><span class="hst">“</span> and Oyster Cakes</span> <a href="#n71">71</a></dt> -<dt><span class="jl"><span class="hst">“</span> Casserole of</span> <a href="#n72">72</a></dt> -<dt><span class="jl"><span class="hst">“</span> Chartreuse of</span> <a href="#n73">73</a></dt> -<dt><span class="jl">Fish Chowder</span> <a href="#n74">74</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> St. James</span> <a href="#n75">75</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Maj. Henshaws</span> <a href="#n76">76</a></dt> -<dt><span class="jl"><span class="hst">“</span> Collops</span> <a href="#n99">99</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cookery in General</span> <a href="#n7">7</a></dt> -<dt><span class="jl"><span class="hst">“</span> Creamed</span> <a href="#n77">77</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> with Oysters</span> <a href="#n78">78</a></dt> -<dt><span class="jl"><span class="hst">“</span> Crimped</span> <a href="#n79">79</a></dt> -<dt><span class="jl"><span class="hst">“</span> Croquettes</span> <a href="#n81">81</a></dt> -<dt><span class="jl"><span class="hst">“</span> Crumbed</span> <a href="#n80">80</a></dt> -<dt><span class="jl"><span class="hst">“</span> Curried</span> <a href="#n82">82</a></dt> -<dt><span class="jl"><span class="hst">“</span> Dressing</span> <a href="#n83">83-86</a></dt> -<dt><span class="jl"><span class="hst">“</span> en Vinaigrette</span> <a href="#n88">88</a></dt> -<dt><span class="jl"><span class="hst">“</span> Minced</span> <a href="#n100">100</a></dt> -<dt><span class="jl"><span class="hst">“</span> Omelet</span> <a href="#n101">101</a></dt> -<dt><span class="jl"><span class="hst">“</span> and Oyster Omelet</span> <a href="#n102">102</a></dt> -<dt><span class="jl"><span class="hst">“</span> Pickled</span> <a href="#n105">105</a></dt> -<dt><span class="jl"><span class="hst">“</span> Pie</span> <a href="#n103">103-104</a></dt> -<dt><span class="jl"><span class="hst">“</span> Potted</span> <a href="#n106">106</a></dt> -<dt><span class="jl"><span class="hst">“</span> Pyramid</span> <a href="#n107">107</a></dt> -<dt><span class="jl"><span class="hst">“</span> Rissoles</span> <a href="#n108">108</a></dt> -<dt><span class="jl"><span class="hst">“</span> Roes</span> <a href="#n109">109</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> a la Creole</span> <a href="#n113">113</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Scalloped</span> <a href="#n111">111</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> to Fry</span> <a href="#n110">110</a></dt> -<dt><span class="jl"><span class="hst">“</span> Roe Croquettes</span> <a href="#n112">112</a></dt> -<dt><span class="jl"><span class="hst">“</span> Sauces</span> <a href="#n13">13</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scalloped</span> <a href="#n114">114-116</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scalloped with Macaroni</span> <a href="#n117">117</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scallops</span> <a href="#n118">118-120</a></dt> -<dt><span class="jl"><span class="hst">“</span> Souffle</span> <a href="#n121">121</a></dt> -<dt><span class="jl"><span class="hst">“</span> Soup</span> <a href="#n122">122</a></dt> -<dt><span class="jl"><span class="hst">“</span> Stock</span> <a href="#n15">15</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Bake</span> <a href="#n12">12</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Boil</span> <a href="#n11">11</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Broil</span> <a href="#n10">10</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Dress or Clean</span> <a href="#n2">2</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Fry</span> <a href="#n8">8</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Prepare for Baking or Boiling</span> <a href="#n3">3</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> <span class="hst">“</span> Broiling</span> <a href="#n4">4</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> <span class="hst">“</span> Frying</span> <a href="#n5">5</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Saute</span> <a href="#n9">9</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Skin</span> <a href="#n6">6</a></dt> -<dt><span class="jl"><span class="hst">“</span> when Fresh</span> <a href="#n1">1</a></dt> -<dt><span class="jl">Flat-fish, to Cook</span> <a href="#n223">223</a></dt> -<dt><span class="jl">Flounder, Fillet a la Normandy</span> <a href="#n223">223</a></dt> -<dt><span class="jl">Forcemeat</span> <a href="#n89">89-90</a></dt> -<dt><span class="jl">Fricassee au Gratin</span> <a href="#n91">91</a></dt> -<dt><span class="jl">Frost-Fish to Cook</span> <a href="#n235">235</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_G">G</dt> -<dt><span class="jl">General Instructions</span> <a href="#n1">1</a></dt> -<dt><span class="jl">Golden Fillets</span> <a href="#n92">92</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_H">H</dt> -<dt><span class="jl">Haddock Baked</span> <a href="#n224">224</a></dt> -<dt><span class="jl">Halibut a la Royal</span> <a href="#n229">229</a></dt> -<dt><span class="jl"><span class="hst">“</span> Baked</span> <a href="#n226">226</a></dt> -<dt><span class="jl"><span class="hst">“</span> Chicken aux fine Herbs</span> <a href="#n227">227</a></dt> -<dt><span class="jl"><span class="hst">“</span> Sauce Supreme</span> <a href="#n230">230</a></dt> -<dt><span class="jl">Herring Baked</span> <a href="#n231">231</a></dt> -<dt><span class="jl"><span class="hst">“</span> Grilled</span> <a href="#n232">232</a></dt> -<dt><span class="jl">Horn Pout, to cook</span> <a href="#n211">211</a></dt> -</dl> -<div class="pb" id="Page_35">35</div> -<dl class="indexlr"> -<dt class="center b" id="index_K">K</dt> -<dt><span class="jl">Kedgeree</span> <a href="#n94">94</a></dt> -<dt><span class="jl">King Fish, Sherry Sauce</span> <a href="#n233">233</a></dt> -<dt><span class="jl">Kromeskies of Fish</span> <a href="#n93">93</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_L">L</dt> -<dt><span class="jl">Lobsters</span> <a href="#n165">165</a></dt> -<dt><span class="jl">Lobster a la Francaise</span> <a href="#n173">173</a></dt> -<dt><span class="jl">Lobster, Astor House</span> <a href="#n171">171</a></dt> -<dt><span class="jl"><span class="hst">“</span> Bisque</span> <a href="#n162">162</a></dt> -<dt><span class="jl"><span class="hst">“</span> Chowder</span> <a href="#n170">170</a></dt> -<dt><span class="jl"><span class="hst">“</span> Croquettes</span> <a href="#n179">179-180</a></dt> -<dt><span class="jl"><span class="hst">“</span> Devilled</span> <a href="#n176">176</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fricassee</span> <a href="#n172">172</a></dt> -<dt><span class="jl"><span class="hst">“</span> Patties</span> <a href="#n178">178</a></dt> -<dt><span class="jl"><span class="hst">“</span> Soup</span> <a href="#n169">169</a></dt> -<dt><span class="jl"><span class="hst">“</span> Stewed</span> <a href="#n177">177</a></dt> -<dt><span class="jl"><span class="hst">“</span> Stuffed</span> <a href="#n175">175</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Bake whole</span> <a href="#n168">168</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Boil and Serve Hot</span> <a href="#n166">166</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Broil</span> <a href="#n167">167</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_M">M</dt> -<dt><span class="jl">Mackerel, to Broil</span> <a href="#n234">234</a></dt> -<dt><span class="jl">Maitre d’ Hotel Butter</span> <a href="#n32">32</a></dt> -<dt><span class="jl">Marinade, Hot</span> <a href="#n95">95</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cold</span> <a href="#n96">96</a></dt> -<dt><span class="jl">Matelote of Fish</span> <a href="#n97">97</a></dt> -<dt><span class="jl">Mariners Matelote of Fish</span> <a href="#n98">98</a></dt> -<dt><span class="jl">Menhaden, to Cook</span> <a href="#n10">10</a></dt> -<dt><span class="jl">Mussel Chowder</span> <a href="#n146">146</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_O">O</dt> -<dt><span class="jl">Oyster Crabs</span> <a href="#n163">163</a></dt> -<dt><span class="jl"><span class="hst">“</span> Croquettes</span> <a href="#n195">195</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fritters</span> <a href="#n190">190</a></dt> -<dt><span class="jl"><span class="hst">“</span> Patties</span> <a href="#n194">194</a></dt> -<dt><span class="jl"><span class="hst">“</span> Pie</span> <a href="#n193">193</a></dt> -<dt><span class="jl"><span class="hst">“</span> Saute</span> <a href="#n183">183</a></dt> -<dt><span class="jl"><span class="hst">“</span> Soup</span> <a href="#n187">187</a></dt> -<dt><span class="jl">Oysters a la Newport</span> <a href="#n189">189</a></dt> -<dt><span class="jl"><span class="hst">“</span> au Gratin</span> <a href="#n191">191</a></dt> -<dt><span class="jl"><span class="hst">“</span> Creamed on Toast</span> <a href="#n185">185</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scalloped</span> <a href="#n192">192</a></dt> -<dt><span class="jl"><span class="hst">“</span> Steamed</span> <a href="#n184">184</a></dt> -<dt><span class="jl"><span class="hst">“</span> Stewed</span> <a href="#n188">188</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Broil</span> <a href="#n182">182</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Fry</span> <a href="#n181">181</a></dt> -<dt><span class="jl"><span class="hst">“</span> to Parboil or Blanch</span> <a href="#n186">186</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_P">P</dt> -<dt><span class="jl">Perch to Cook</span> <a href="#n235">235</a></dt> -<dt><span class="jl">Pickerel Baked</span> <a href="#n236">236</a></dt> -<dt><span class="jl">Pollock to Cook</span> <a href="#n82">82</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_Q">Q</dt> -<dt><span class="jl">Quahogs</span> <a href="#n141">141</a></dt> -<dt><span class="jl"><span class="hst">“</span> a la Provincetown</span> <a href="#n144">144</a></dt> -<dt><span class="jl"><span class="hst">“</span> Raw</span> <a href="#n142">142</a></dt> -<dt><span class="jl">Quahog Chowder</span> <a href="#n145">145</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cocktail</span> <a href="#n143">143</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_R">R</dt> -<dt><span class="jl">Ray, Caper Sauce</span> <a href="#n237">237</a></dt> -<dt><span class="jl">Rock Bass</span> <a href="#n243">243</a></dt> -<dt><span class="jl">Red Snapper</span> <a href="#n233">233</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_S">S</dt> -<dt><span class="jl">Salad, Crab</span> <a href="#n204">204</a></dt> -<dt><span class="jl"><span class="hst">“</span> Dressing, Cream</span> <a href="#n199">199</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> French</span> <a href="#n201">201</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Mayonnaise</span> <a href="#n196">196</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Mayonnaise, Red</span> <a href="#n197">197</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> <span class="hst">“</span> Green</span> <a href="#n198">198</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Piquante</span> <a href="#n200">200</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Sardine</span> <a href="#n202">202</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fish</span> <a href="#n205">205</a></dt> -<dt><span class="jl"><span class="hst">“</span> Lobster</span> <a href="#n203">203</a></dt> -<dt><span class="jl"><span class="hst">“</span> Oyster</span> <a href="#n208">208</a></dt> -<dt><span class="jl"><span class="hst">“</span> Salmon</span> <a href="#n206">206</a></dt> -<dt><span class="jl"><span class="hst">“</span> Shrimp</span> <a href="#n207">207</a></dt> -<dt><span class="jl">Salmon to Cook</span> <a href="#n244">244</a></dt> -<dt><span class="jl"><span class="hst">“</span> Land Locked, to cook</span> <a href="#n240">240</a></dt> -<dt><span class="jl">Salmon Trout, Baked, Cream Sauce</span> <a href="#n240">240</a></dt> -<dt><span class="jl">Salmon Cutlets, Herb Sauce</span> <a href="#n238">238</a></dt> -<dt><span class="jl">Sauce, Acid</span> <a href="#n20">20</a></dt> -<dt><span class="jl"><span class="hst">“</span> a la Maitre d’ Hotel</span> <a href="#n33">33</a></dt> -<dt><span class="jl"><span class="hst">“</span> a l’ Aurore</span> <a href="#n34">34</a></dt> -<dt><span class="jl"><span class="hst">“</span> Anchovy</span> <a href="#n21">21</a></dt> -<dt><span class="jl"><span class="hst">“</span> Allemande</span> <a href="#n34">34</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cardinal</span> <a href="#n27">27</a></dt> -<dt><span class="jl"><span class="hst">“</span> Bechamel</span> <a href="#n31">31</a></dt> -<dt><span class="jl"><span class="hst">“</span> Blonde</span> <a href="#n36">36</a></dt> -<dt><span class="jl"><span class="hst">“</span> Caper</span> <a href="#n24">24</a></dt> -<dt><span class="jl"><span class="hst">“</span> Celery</span> <a href="#n42">42</a></dt> -<dt><span class="jl"><span class="hst">“</span> Cream</span> <a href="#n18">18</a></dt> -<dt><span class="jl"><span class="hst">“</span> Curry</span> <a href="#n50">50</a></dt> -<dt><span class="jl"><span class="hst">“</span> Drawn Butter</span> <a href="#n16">16-17</a></dt> -<dt><span class="jl"><span class="hst">“</span> Egg</span> <a href="#n22">22</a></dt> -<dt><span class="jl"><span class="hst">“</span> Genevese</span> <a href="#n56">56</a></dt> -<dt><span class="jl"><span class="hst">“</span> Hollandaise</span> <a href="#n25">25</a></dt> -<dt><span class="jl"><span class="hst">“</span> Italian</span> <a href="#n47">47</a></dt> -<dt><span class="jl"><span class="hst">“</span> Lobster</span> <a href="#n30">30</a></dt> -<dt><span class="jl"><span class="hst">“</span> Mushroom, Brown</span> <a href="#n54">54</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> White</span> <a href="#n55">55</a></dt> -<dt><span class="jl"><span class="hst">“</span> Normandy</span> <a href="#n49">49</a></dt> -<dt><span class="jl"><span class="hst">“</span> Olive</span> <a href="#n40">40</a></dt> -<dt><span class="jl"><span class="hst">“</span> Oyster, White</span> <a href="#n38">38</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Brown</span> <a href="#n39">39</a></dt> -<dt><span class="jl"><span class="hst">“</span> Parsley</span> <a href="#n23">23</a></dt> -<dt><span class="jl"><span class="hst">“</span> Parisian</span> <a href="#n48">48</a></dt> -<dt><span class="jl"><span class="hst">“</span> Piquante</span> <a href="#n5">5</a></dt> -<dt><span class="jl"><span class="hst">“</span> Ravigote</span> <a href="#n46">46</a></dt> -<dt><span class="jl"><span class="hst">“</span> Sardine</span> <a href="#n53">53</a></dt> -<dt><span class="jl"><span class="hst">“</span> Shrimp</span> <a href="#n29">29</a></dt> -<dt><span class="jl"><span class="hst">“</span> Sonbise</span> <a href="#n28">28</a></dt> -<dt><span class="jl"><span class="hst">“</span> Spanish</span> <a href="#n37">37</a></dt> -<dt><span class="jl"><span class="hst">“</span> Supreme</span> <a href="#n41">41</a></dt> -<dt><span class="jl"><span class="hst">“</span> Tartare, Cold</span> <a href="#n43">43</a></dt> -<dt><span class="jl"><span class="hst">“</span> Hot</span> <a href="#n44">44</a></dt> -<dt><span class="jl"><span class="hst">“</span> Tomato</span> <a href="#n51">51-52</a></dt> -<dt><span class="jl"><span class="hst">“</span> White</span> <a href="#n19">19</a></dt> -<dt><span class="jl"><span class="hst">“</span> Wine</span> <a href="#n26">26</a></dt> -<dt><span class="jl">Scallops</span> <a href="#n147">147</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fried in Crumbs</span> <a href="#n149">149</a></dt> -<dt><span class="jl">Scallop Fritters</span> <a href="#n149">149</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scallops</span> <a href="#n148">148</a></dt> -<dt><span class="jl">Seaside Scallops</span> <a href="#n150">150</a></dt> -<dt><span class="jl">Shad, Baked</span> <a href="#n241">241</a></dt> -<dt><span class="jl"><span class="hst">“</span> Fillets with Mushrooms</span> <a href="#n242">242</a></dt> -<dt><span class="jl">Sheepshead a la Creole</span> <a href="#n245">245</a></dt> -<dt><span class="jl">Shute & Merchant’s Special Recipes</span> <a href="#Page_33">page 33</a></dt> -<dt><span class="jl">Smelts, Brochet of</span> <a href="#n248">248</a></dt> -<dt><span class="jl"><span class="hst">“</span> Baked</span> <a href="#n228">228</a></dt> -<dt><span class="jl">Skate, to Cook</span> <a href="#n237">237</a></dt> -<dt><span class="jl">Sole, Fillet of</span> <a href="#Page_33">page 33</a></dt> -<dt><span class="jl">Sucker, to Cook</span> <a href="#n66">66</a></dt> -<dt><span class="jl">Striped Bass, Newport Style</span> <a href="#n217">217</a></dt> -<dt><span class="jl">Sturgeon, Roasted</span> <a href="#n247">247</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_T">T</dt> -<dt><span class="jl">Tautog, Baked</span> <a href="#n243">243</a></dt> -<dt><span class="jl">Trout a la Chambord</span> <a href="#n246">246</a></dt> -<dt><span class="jl"><span class="hst">“</span> <span class="hst">“</span> Genevoise</span> <a href="#n247">247</a></dt> -<dt><span class="jl"><span class="hst">“</span> Baked, Herb Sauce</span> <a href="#n239">239</a></dt> -<dt><span class="jl"><span class="hst">“</span> Scallops of</span> <a href="#n252">252</a></dt> -<dt><span class="jl"><span class="hst">“</span> Stewed</span> <a href="#n250">250</a></dt> -<dt><span class="jl"><span class="hst">“</span> Brook, to Cook</span> <a href="#n251">251</a></dt> -<dt><span class="jl">Turbot, Boiled</span> <a href="#n203">203</a></dt> -<dt><span class="jl">Tarpon, to Cook</span> <a href="#n247">247</a></dt> -<dt><span class="jl">Turbot, American, to Cook</span> <a href="#n253">253</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_W">W</dt> -<dt><span class="jl">Whiting, to Cook</span> <a href="#n62">62</a></dt> -<dt><span class="jl">Weakfish, to Cook</span> <a href="#n211">211</a></dt> -</dl> -<div class="pb" id="Page_36">36</div> -<div class="img"> -<img src="images/g2.jpg" id="ncfig2" alt="decorative glyph" width="453" height="45" /> -</div> -<h3 id="c6"><span class="large">“Gold Wedge Brand”</span> -<br />FIBERED CODFISH. -<br /><span class="small">A RETROSPECT. -<br />Mechanics’ Food Fair, Oct. 1894.</span></h3> -<div class="verse"> -<p class="t0">At the World’s Food Fair at Mechanics’ Building,</p> -<p class="t0">Where all was fresh with paint and gilding,</p> -<p class="t0">I wended my way booth to booth,</p> -<p class="t0">Tasting of samples from each forsooth—</p> -<p class="t0">Nor thinking of all the ills ’twould bring</p> -<p class="t0">To those who were doing this self same thing.</p> -</div> -<div class="verse"> -<p class="t0">Many and Good were the samples we tried</p> -<p class="t0">Of food that was baked and food that was fried,</p> -<p class="t0">But the Choicest and Best of it all to me</p> -<p class="t0">Were the wonderful Fish-balls one could see</p> -<p class="t0">At the booth of a well known Gloucester firm,</p> -<p class="t0">Who at good fortune had taken their turn;</p> -<p class="t0">Shute & Merchant had chosen this stand</p> -<p class="t0">To show up their “Fibered,” “the Gold Wedge brand.”</p> -</div> -<div class="verse"> -<p class="t0">A wonderful product, so pure and white,</p> -<p class="t0">No bones,—no work,—no odor—but light</p> -<p class="t0">As a feather, the fish balls came;</p> -<p class="t0">’Twas all they could do to furnish the same</p> -<p class="t0">To the surging crowd, that clamored loud</p> -<p class="t0">For those fish-balls heaped upon the stand,</p> -<p class="t0">From “Fibered Codfish,” “<span class="sc">Gold Wedge</span> brand.”</p> -</div> -<div class="verse"> -<p class="t0">A sequel there is that will tell you why</p> -<p class="t0">This Far Famed Fibered you’d better try;</p> -<p class="t0">I’ll give you the “Wink,” “’Tis as good as a nod,”</p> -<p class="t0">It’s made from</p> -<p class="t5">“<span class="sc">The Genuine Georges Cod</span>.”</p> -</div> -<div class="img"> -<img src="images/g2.jpg" id="ncfig3" alt="decorative glyph" width="453" height="45" /> -</div> -<div class="pb" id="Page_37">37</div> -<h3 id="c7"><span class="larger">SHUTE & MERCHANT’S</span></h3> -<p class="center"><span class="small">Fibered Brands, Packed in 1 and 1-2 lb. Cartons.</span></p> -<div class="verse"> -<p class="t0">Gold Wedge,</p> -<p class="t0">Windsor,</p> -<p class="t0">Swan’s Down,</p> -<p class="t0">Defender.</p> -</div> -<div class="img"> -<img src="images/g1.jpg" id="ncfig4" alt="decorative glyph" width="500" height="53" /> -</div> -<h3 id="c8"><span class="larger">SHUTE & MERCHANTS</span></h3> -<p class="center"><span class="small">Fibered for Family Use.</span></p> -<div class="verse"> -<p class="t0">Happy Thought,</p> -<p class="t0">Erin,</p> -<p class="t0">Novelty,</p> -<p class="t0">Lenox,</p> -<p class="t0">Crystal,</p> -<p class="t0">Shamrock.</p> -</div> -<div class="img"> -<img src="images/g1.jpg" id="ncfig5" alt="decorative glyph" width="500" height="53" /> -</div> -<h3 id="c9">Please note some of the Advantages of our -<br /><span class="large">FIBERED FISH.</span></h3> -<p>1st. It needs no cooking, thus doing away with the odor which -usually comes from the ordinary salt codfish.</p> -<p>2nd. It is fibered by a machine (of our own make) which preserves -all of the original flavor and fibre of the codfish.</p> -<p>3rd. A pound package of FIBERED CODFISH is equal to two -pounds of ordinary salt codfish, and it can be made ready in ten minutes -time.</p> -<p>4th. FIBERED CODFISH makes the finest codfish balls and -creamed codfish of anything in the market. A trial package will convince -the most skeptical.</p> -<div class="img"> -<img src="images/p4.jpg" id="ncfig6" alt="back cover" width="622" height="1000" /> -</div> -<h2 id="trnotes">Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK FISH COOKING ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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