200 fish and shell-fish recipes

8/13/2019 200 Fish and Shell-Fish Recipes

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200 Fish andShell-Fish

Recipes

A . Douglas

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attept has been ade to $erify the inforation pro$ided in this recipe&book, neither the author nor the distributor assue any responsibility for

errors or oissions. Any slights of people or organi(ations areunintentional and the De$elopent of this &book is bona fide. This &book

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Fish And Shell-fish Recipes

FISH IN THE DIET

FI+ pro$ides another class of high"protein or tissue"building food. As this ter isgenerally understood, it includes both $ertebrate fish that is, fish ha$ing a

backbone such as salon, cod, shad etc. and any other water anials such aslobsters, crabs, shrip, oysters and clas. Fish can usually be purchased at alower price than any other food ites and for this reason possesses aneconoic ad$antage o$er the. +oe $arieties of fish are sought ore than

others, the popularity of certain kinds depending on the indi$idual taste or thepreference of the people in a particular locality.

As is well known, fish is an e%treely perishable food. Therefore, when it is

caught in *uantities too great to be used at one tie, it is preser$ed in $arious

ways. The preser$ation ethods that ha$e pro$ed to be the ost satisfactory arecanning, salting and drying, soking andpreser$ing in $arious kinds of brine and pickle. As such ethods are usually

carried out in the locality where the fish is caught, any $arieties of fish can becon$eniently stored for long periods of tie and so distributed as to eet the

re*uireents of the consuer. This plan enables persons far reo$ed fro the+ource of supply to procure fish fre*uently.

COMPOSITION ND CLSSES OF FISH

In general, the coposition of fish is siilar to that of eat, for both of the arehigh"protein foods. owe$er, soe $arieties of fish contain large *uantities of fatand others contain $ery little of this substance, so the food $alue of the differentkinds $aries greatly. As in the case of eat, fish is lacking in carbohydrate.

Because of the close siilarity between these two foods, fish is a $ery desirablesubstitute for eat. In fish, as well as in shell fish, a $ery large proportion of the

food substances present is protein. This proportion $aries with the *uantity ofwater, bone, and refuse that the particular food contains, and with the physical

structure of the food. The percentage of fat in fish $aries fro less than - percent in soe cases to a trifle ore than - per cent in others. This $ariationaffects the total food $alue proportionately. The $arieties of fish that contain the

ost fat deteriorate ost rapidly and withstand transportation the least. Fishcontaining a large aount of fat such as salon, turbot, eel, herring, halibut,ackerel, ullet, butterfish and lake trout ha$e a ore oist *uality than those

which are without fat such as cod. /ike eat, fish does not contain carbohydratein any appreciable *uantity. In fish, ineral atter is *uite as pre$alent as in

eat.

Classes of Fish


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According to the *uantity of fat it contains, fish ay be di$ided into two classes,

Dry, or lean fish, and 0ily fish. 1od, haddock, selt, flounder, perch, bass, brooktrout, and pike are dry, or lean fish. +alon, shad, ackerel, herring, eel,

halibut, lake trout, and white fish are oily fish. This latter group contains fro 2to -3 per cent of fat.

Fish ay also be di$ided into two classes, according to the water in which they

li$e, fish fro the sea being tered 4salt"water fish4, and those fro ri$ers andlakes are 4fresh"water fish4.

FOOD !L"E OF FISH

The total food $alue of fish, as has been shown, is high or low, $arying with thefood substances it contains. Therefore, since weight for weight, the food $alue of

fat is uch higher than that of protein, it follows that the fish containing the ostfat has the highest food $alue. Fat and protein, as is well known, do not ser$e the

sae function in the body, but each has its purpose and is $aluable andnecessary in the diet. +o far as the *uantity of protein is concerned, fish are

$aluable in their tissue"foring and tissue"building *ualities. 5utriti$e $alue offish ay be lost in its preparation, if proper ethods are not applied. To obtain as

uch food $alue fro fish as possible, the $arious points that are in$ol$ed in itscookery ust be thoroughly understood. 'hen the $alue of fish as a food is to be

deterined, its digestibility ust recei$e definite consideration. 6uch depends onthe way it is cooked. The ease with which fish is digested is influenced largely bythe *uantity of fat it contains. In addition to the correct cooking of fish and thepresence of fat, a factor that largely influences the digestibility of this food is the

length of the fibers of the flesh. It will be reebered that the parts of an anialha$ing long fibers are tougher and less easily digested than those ha$ing short

fibers.

PREPRTION OF FISH FOR COO#IN$

It is iportant to deterine whether or not fish is fresh. Fish should not gi$e off

any offensi$e odor. The eyes should be bright and clear not dull or sunken. Thegills should ha$e a bright"red color and there should be no blubber showing. Theflesh should be so fir that no dent will be ade when it is touched with thefinger. Fish ay also be tested for freshness by placing it in a pan of water. If it

sinks it ay be known to be fresh, but if it floats it is not fit for use. Fish isusually prepared for cooking at the arket where it is purchased, but fre*uently a

fish coes into the hoe 7ust as it has been caught. In order to prepare such afish properly for cooking, one ust understand how to clean it. If fish is

purchased in unclean condition, it should be cleaned at once. The first step forcleaning fish consists in reo$ing the scales. 'ith the fish scaled, proceed toreo$e the entrails. 6ake sure that the ca$ity fored by taking out the entrails isperfectly clean. Then cut off the head, fins and tail if desired and wash it in cold


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water. In the preparation of soe kinds of fish, it is often desired to bone thefish8 that is, to reo$e the backbone and the ribs. +oe kinds of fish, especially

those ha$ing no scales such as flounder, catfish and eels are ade ore palatableby being skinned. 6any recipes re*uire fish to be cut into fillets, that is, thick and

flat slices fro which the bone is reo$ed.The fish which is now properly prepared, ay be cooked at once or placed in the

refrigerator until tie for cooking. +alted slightly inside and out, it should be keptin a co$ered enael or porcelain dish and then put in the copartent of the

refrigerator fro which odors cannot be carried to foods in the othercopartents.

METHODS OF COO#IN$ FISH

Fish ay be boiled, steaed, baked, fried, broiled or sauted. The effect of thesedifferent ethods is e%actly the sae on fish as on eat, since the two foods are

the sae in general construction. The cookery ethod to select depends largelyon the si(e, kind, *uality and fla$or of the fish. Just as an old chicken with well"

de$eloped uscles is not suitable for broiling, so a $ery large fish should not bebroiled unless it can be cut into slices, steaks or thin pieces. +oe $arieties of

fish are ore or less tasteless. These should be prepared by a cookery ethodthat will ipro$e their fla$or or if the cooking fails to add fla$or, a highly

seasoned or highly fla$ored sauce should be ser$ed with the. The acid of$inegar or leon sees to assist in bringing out the fla$or of fish, so when a

sauce is not used, a slice of leon is often ser$ed with the fish.


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FISH RECIPES

%OILED FISH

Boiling e%tracts fla$or and, to soe e%tent, nutrient fro the food to which thiscookery ethod is applied. Therefore, unless the fish to be cooked is one that hasa $ery strong fla$or and that will be ipro$ed by the loss of fla$or, it should notbe boiled. 6uch care should be e%ercised in boiling fish, because the eat is

usually so tender that it is likely to boil to pieces or to fall apart.

'hen a fish is to be boiled, clean it and, if desired, reo$e the head. 9oursufficient boiling water to co$er the fish well into the $essel in which it is to be

cooked, and add salt in the proportion of - teaspoonful to each *uart of water. Tiethe fish in a strip of cheesecloth or gau(e if necessary, and lower it into the $esselof slowly boiling water. Allow the fish to boil until it ay be easily pierced with afork8 then take it out of the water and reo$e the cloth, pro$ided one is used.

+er$e with a well"seasoned sauce, such as leon crea, horseradish, etc.

%OILED SLMON -&

This fish is seldo sent to the table whole, being too large for any ordinary si(ed

faily8 the iddle cut is considered the choicest to boil. To car$e it, first run theknife down and along the upper side of the fish fro - to :, then again on the

lower side fro ; to .+er$e the thick part, cutting it lengthwise in slices in the direction of the line fro- to :, and the thin part breadth wise, or in the direction fro 2 to eo$e fro the water, pour a littleelted butter o$er it, and ser$e with any desired sauce.


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%OILED SLT SLMON

/et salon soak o$er night, and boil it slowly for two hours8 eat it with drawnbutter. To pickle salon after it has been boiled, heat $inegar scalding hot, with

whole peppers and clo$es8 cut the fish in sall s*uare pieces8 put it in a 7ar, andpour the $inegar o$er. +had ay be done in the sae way.

%OILED COD

A fish that lends itself well to boiling is fresh cod. In fact, codfish prepared

according to this ethod and ser$ed with a sauce akes a $ery appeti(ing dish.

+cale, clean, and skin a fresh cod and wrap it in a single layer of gau(e orcheesecloth. 9lace it in a kettle or a pan of freshly boiling water to which has

been added - teaspoonful of salt to each *uart of water. Boil until the fish ay beeasily pierced with a fork, take fro the water, and reo$e the gau(e or

cheesecloth carefully so as to keep the fish intact. +er$e with sauce and slices of

leon.

%OILED SLT COD

9ut your fish to soak o$er night8 change the water in the orning, and let it staytill you put it on, which should be two hours before dinner8 keep it at scaldingheat all the tie, but do not let it boil, or it will get hard8 eat it with egg sauce or

drawn butter. If you ha$e anycod fish left fro dinner, i% it with ashed potatoes, and enough flour to stick

the together8 season with pepper8 ake it into little cakes, and fry the in ha

drippings.

%OILED COD (ITH LO%STER S"CE

Boil the fish, as directed see boiled fish@, and, when done, carefully reo$e theskin fro one side8 then turn the fish o$er on to the dish on which it is to be

ser$ed, skin side up. >eo$e the skin fro this side. 'ipe the dish with a dapcloth. 9our a few spoonfuls of the sauce o$er the fish, and the reainder aroundit8 garnish with parsley, and ser$e. This is a handsoe dish.

%OILED HDDOC# (ITH LO%STER S"CE

The sae as cod. In fact, all kinds of fish can be ser$ed in the sae anner8 but

the lighter are the better, as the sauce is so rich that it is not really the thing forsalon and blue fish. 6any of the best cooks and caterers, howe$er, use the

lobster sauce with salon, butsalon has too rich and delicate a fla$or to be i%ed with the lobster.


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%ROILED FISH -&

The best way in which to cook sall fish, thin strips of fish, or e$en good"si(edfish that are coparati$ely thin when they are split open is to broil the. +ince inthis ethod of cooking the fla$or is entirely retained, it is especially desirable for

any fish of delicate fla$or.

To broil fish, sear the *uickly o$er a $ery hot fire and then cook the ore

slowly until they are done, turning fre*uently to pre$ent burning. As ost fish,and particularly the sall ones used for broiling, contain alost no fat, it isnecessary to supply fat for successful broiling and ipro$eent of fla$or. It isdifficult to add fat to the fish while it is broiling, so, as a rule, the fat is spreado$er the surface of the fish after it has been reo$ed fro the broiler. The fat

ay consist of broiled strips of bacon or salt pork, or it ay be erely eltedbutter or other fat.

%ROILED FISH -2

Bluefish, young cod, ackerel, salon, large trout, and all other fish, when they

weigh between half a pound and four pounds, are nice for broiling. 'hen salleror larger they are not so good. Always use a double broiler, which, before puttingthe fish into it, rub with butter. This pre$ents sticking. The thickness of the fishwill ha$e to be the guide in broiling. A bluefish weighing four pounds will takefro twenty inutes to half an hour to cook. 6any cooks brown the fish

handsoely o$er the coals and then put it into the o$en to finish broiling. 'herethe fish is $ery thick, this is a good plan. If the fish is taken fro the broiler to be

put into the o$en, it should be slipped on to a tin sheet, that it ay slide easilyinto the platter at ser$ing tie8 for nothing so ars a dish of fish as to ha$e it

coe to the table broken. In broiling, the inside should be e%posed to the firefirst, and then the skin. =reat care ust be taken that the skin does not burn.

6ackerel will broil in fro twel$e to twenty inutes, young cod also called scrodin fro twenty to thirty inutes, bluefish in fro twenty to thirty inutes,

salon, in fro twel$e to twenty inutes, and whitefish, bass, ullet, etc., inabout eighteen inutes. All kinds of broiled fish can be ser$ed with a seasoning

of salt, pepper and butter, or with any fish sauces. Always, when possible, garnishwith parsley or soething else green.

%ROILED SCROD (ITH POTTO %ORDER

#oung cod that is split down the back and that has had the backbone reo$edwith the e%ception of a sall portion near the tail is known as scrod. +uch fish is

nearly always broiled, it ay be ser$ed plain, but it is uch ore attracti$e whenpotatoes are cobined with it in the for of an artistic border.

To prepare this dish, broil the scrod according to the directions gi$en here, then

place it on a hot platter and spread butter o$er it. Boil the desired nuber ofpotatoes until they are tender, and then force the through a ricer or ash the

until they are perfectly fine. +eason with salt, pepper, and butter, and addsufficient ilk to ake a paste that is a trifle stiffer than for ashed potatoes. If

desired, raw eggs ay also be beaten into the potatoes to ser$e as a part of the


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oisture. Fill a pastry bag with the potatoes thus prepared and press thethrough a rosette tube in any desired design on the platter around the fish. Bake

in a hot o$en until the potatoes are thoroughly heated and are browned slightlyon the top.

%ROILED FRESH MC#EREL

9robably no fish lends itself better to broiling than fresh ackerel, as the flesh of

this fish is tender and contains sufficient fat to ha$e a good fla$or. To ipro$e thefla$or, howe$er, strips of bacon are usually placed o$er the fish and allowed tobroil with it.

1lean and skin a fresh ackerel. 9lace the fish thus prepared in a broiler, and

broil first on one side and then on the other. 'hen seared all o$er, place strips ofbacon o$er the fish and continue to broil until it is done. >eo$e fro the broiler,

season with salt and pepper, and ser$e.

%ROILED SHD ROE

The ass of eggs found in shad is known as the 4roe of shad4. >oe ay bepurchased separately, when it is found in the arkets, or it ay be procured frothe fish itself. It akes a delicious dish when broiled, especially when it is rolledin fat and bread crubs.

'ash the roe that is to be used and dry it carefully between towels. >oll it in

bacon fat or elted butter and then in fine crubs. 9lace in a broiler, broil untilcopletely done on one side, turn and then broil until entirely cooked on the

other side. >eo$e fro the broiler andpour elted butter o$er each piece. +prinkle with salt and pepper, and ser$e hot.

%ROILED SLMON

1ut the slices one inch thick, and season the with pepper and salt8 butter asheet of white paper, lay each slice on a separate piece, en$elop the in it withtheir ends twisted8 broilgently o$er a clear fire, and ser$e with ancho$y or caper sauce. 'hen higher

seasoning is re*uired, add a few chopped herbs and a little spice.

%ROILED SLT SLMON

+oak salon in tepid or cold water twenty"four hours, changing water se$eralties, or let stand under faucet of running water. If in a hurry, or desiring a $ery

salt relish, it ay do to soak a short tie, ha$ing water war, and changing,parboiling slightly. At the hour wanted, broil sharply. +eason to suit taste,co$ering with butter. This recipe will answer for all kinds of salt fish.


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%ROILED HLI%"T

+eason the slices with salt and pepper, and lay the in elted butter for half anhour, ha$ing the well co$ered on both sides. >oll in flour, and broil for twel$einutes o$er a clear fire. +er$e on a hot dish, garnishing with parsley and slices

of leon. The slices of halibut should be about an inch thick, and for e$ery poundthere should be three table"spoonfuls of butter.

%#ED FISH

=ood"si(ed fish, that is, fish weighing or 2 pounds, are usually baked. 'henprepared by this ethod, fish are $ery satisfactory if they are spread out on a

pan, flesh side up, and baked in a $ery hot o$en with sufficient fat to fla$or thewell. A fish of large si(e, howe$er, is especially delicious if its ca$ity is filled with astuffing before it is baked.

'hen a fish is to be stuffed, any desired stuffing is prepared and then filled intothe fish. 'ith the ca$ity well filled, the edges of the fish are drawn together o$er

the stuffing

and sewed with a coarse needle and thread.

'hether the fish is stuffed or not, the sae principles apply in its baking as applyin the roasting of eat8 that is, the heat of a *uick, hot o$en sears the flesh,keeps in the 7uices, and pre$ents the loss of fla$or, while that of a slow o$en

causes the loss of uch of the fla$or and oisture and produces a less tenderdish. 0ften, in the baking of fish, it is necessary to add fat. This ay be done by

putting fat of soe kind into the pan with the fish.

%#ED HDDOC#

As haddock is a good"si(ed fish, it is an especially suitable one for baking.owe$er, it is a dry fish, so fat should be added to it to ipro$e its fla$or. 'henhaddock is to be baked, select a or 2"pound fish, clean it thoroughly, boning it if

desired, and sprinkle it inside and out with salt. Fill the ca$ity with any desiredstuffing and sew up. 9lace in a dripping pan, and add soe fat or place se$eralslices of high fat eat around it. Bake in a hot o$en for about - hour. After it hasbeen in the o$en for about -2 inutes, baste with the fat that will be found in the

botto of the pan and continue to baste e$ery -3 inutes until the fish is done.>eo$e fro the pan to a platter, garnish with parsley and slices of eat, and

ser$e with any desired sauce.

%#ED HLI%"TBecause of its si(e, halibut is cut into slices and sold in the for of steaks. alibut

slices are often sauted, but they ake a delicious dish when baked with toatoesand fla$ored with onion, leon, and bay leaf.

: c. toatoes

Few slices onion- bay leaf


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- tsp. salt-)C tsp. pepper

: thin slices bacon- Tb. flour

: lb. halibut steak

eat the toatoes, onion, and bay leaf in water. Add the salt and pepper andcook for a few inutes. 1ut the bacon into sall s*uares, try it out in a pan, and

into this fat stir the flour. 9our this into the hot i%ture, reo$e the bay leaf, andcook until the i%ture thickens. 9ut the steaks into a baking dish, pour the sauce

o$er the, and bake in a slow o$en for about 2 inutes. >eo$e with the sauceto a hot platter and ser$e.

%#ED SLMON TRO"T

This deliciously fla$ored gae"fish is baked precisely as shad or white fish, but

should be accopanied with crea gra$y to ake it perfect. It should be bakedslowly, basting often with butter and water. 'hen done ha$e ready in a saucepan

a cup of crea, diluted with a few spoonfuls of hot water, for fear it ight clot inheating, in which ha$e been stirred cautiously two tablespoonfuls of elted

butter, a scant tablespoonful of flour, and a little chopped parsley. eat this in a$essel set within another of boiling water, add the gra$y fro the dripping"pan,

boil up once to thicken, and when the trout is laid on a suitable hot dish, pour thissauce around it. =arnish with sprigs of parsley.

%#ED SLMON (HOLE

a$ing cleaned a sall or oderate si(ed salon, season it with salt, pepper, and

powdered ace rubbed on it both outside and in. +kewer it with the tail turnedround and put to the outh. /ay it on a stand or tri$et in a deep dish or pan, and

stick it o$er with bits of butter rolled in flour. 9ut it into the o$en, and baste itoccasionally, while baking, with its own drippings. =arnish it with horseradish and

sprigs of curled parsley, laid alternately round the edge of the dish8 and send totable with it a sall tureen of lobster sauce.

%#ED %L"EFISH

Take : lb Bluefish fillets, -): c. 6ilk, - c. Bread crubs, -) lb Butter, : tb /eon

7uice, -): c +eafood seasoning, +alt and pepper to taste. 9reheat the o$en to23. Dip fish in ilk8 sprinkle lightly with salt and pepper. 1oat fish with thebread crubs. 9lace -): table"spoon butter on each fillet8 sprinkle with leon

7uice and fish seasoning. 9lace fish in well buttered baking pan. Bake for ten to

fifteen inutes.


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%#ED FILLETS OF (HITEFISH

'hen whitefish of ediu si(e can be secured, it is $ery often stuffed and bakedwhole, but $ariety can be had by cutting it into fillets before baking it. Besidesproducing a delicious dish, this ethod of preparation eliinates car$ing at the

table, for the pieces can be cut the desired si(e for ser$ing.

9repare fillets of whitefish according to the directions gi$en for filleting fish.

+prinkle each one with salt and pepper, and dip it first into beaten egg and theninto bread crubs. Brown soe butter in a pan, place the fish into it, and set thepan in a hot o$en. Bake untilthe fillets are a light brown, or about ;3 inutes. >eo$e to a hot dish, garnishwith parsley and ser$e with any desired sauce.

%#ED FINNN HDDIE

'hen haddock is cured by soking, it is known as 4finnan haddie4. As fish of thiskind has considerable thick flesh, it is $ery good for baking. 0ther ethods of

cookery ay, of course, be applied to it, but none is ore satisfactory than

baking. To bake a finnan haddie, wash it in war water and put it to soak infresh war water. After it has soaked for -): hour, allow it to coe gradually tonearly the boiling point and then pour off the water. 9lace the fish in a bakingpan, add a piece of butter, sprinkle with pepper, and pour a little water o$er it.Bake in a hot o$en until it is nicely browned. +er$e hot.

%#ED ROC# FISH

>ub the fish with salt, black pepper, and a dust of cayenne, inside and out8

prepare a stuffing of bread and butter, seasoned with pepper, salt, parsley and

thye8 i% an egg in it, fill the fish with this, and sew it up or tie a string roundit8 put it in a deep pan, or o$al o$en and bake it as you would a fowl. To a largefish add half a pint of water8 you can add ore for the gra$y if necessary8 dust

flour o$er and baste it with butter. Any other fresh fish can be baked in the saeway. A large one will bake slowly in an hour and a half, sall ones in half an hour.

CSSEROLE OF FISH

1ook - cupful of rice or barley. 6easure the ingredients gi$en in +alon Tibale

or /oaf, using salon or any kind of canned or cooked fish, and prepare a fish

loaf. /et the cereal cool slightly after cooking. Then line a baking dish or a oldwith about three fourths of the cooked rice or barley, pressing it in the dish firlywith a spoon. 9ut the fish i%ture in the ca$ity and co$er it with the reainder of

the cereal. +tea the food ;3 to 2 inutes. Turn fro the old and ser$e hotwith 'hite +auce as directed for +alon Tibale.

CREMED CODFISH


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+ince codfish is a rather dry fish, containing little fat, it is usually cobined withsoe other food to ake it ore appeti(ing. In the case of creaed codfish, the

crea sauce supplies the food substances in which the fish is lacking and at thesae tie pro$ides a $ery palatable dish. 'hen codfish is prepared in this way,

boiled potatoes are usually ser$ed with it.

To ake creaed codfish, freshen the re*uired aount of codfish by pouringlukewar water o$er it. +hred the fish by breaking it into sall pieces with the

fingers. 9our off the water, add fresh war water, and allow the fish to stand untilit is not too salty. 'hen it is sufficiently freshened, drain off all the water. 6elt a

little butter in a frying pan, add the fish, and saute until slightly browned. 6ake aediu white sauce and pour it o$er the codfish. +er$e hot with boiled potatoes.

CREMED FINNN HDDIE

The fla$or of finnan haddie is such that this fish becoes $ery appeti(ing when

prepared with a crea sauce. If, after cobining the sauce with the fish, the fishis baked in the o$en, an especially palatable dish is the result. To prepare

creaed finnan haddie, freshen the fish and shred it into sall pieces. Theneasure the fish, put it into a baking dish, and pour an e*ual aount of white

sauce o$er it. +prinkle generously with crubs and bake in a hot o$en until thecrubs are browned. +er$e hot.

CREMED T"N FISH

1obining canned tuna fish with a crea sauce and ser$ing it o$er toast akes a

dish that is both delicate and palatable one that will pro$e $ery satisfactory whensoething to take the place of eat in a light eal is desired.

; Tb. butter

; Tb. flour-): tsp. salt

-)C tsp. pepper-)C tsp. paprika

-"-): c. hot ilk-"-): c. tuna fish

- egg

6elt the butter in a saucepan and add the flour, salt, pepper, and paprika. +tirwell, pour in the ilk, and when this has thickened add the tuna fish. Allow this

to heat thoroughly in the sauce. Just before ser$ing, add the slightly beaten eggand cook until this has thickened.

9our o$er toast and ser$e. +ufficient to +er$e +i%.

CREMED SLMON (ITH RICE


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A creaed protein dish is always ore satisfactory if it is ser$ed on soe otherfood, particularly one high in carbohydrate. 'hen this is done, a better balanced

dish is the result. 1reaed salon and rice ake a $ery nutritious and appeti(ingcobination.

- c. salon

- c. ediu white sauce+teaed rice

Break the salon into oderately sall pieces and carefully fold these into the

hot white sauce. +er$e this on a ound of hot steaed rice.

CREMED FISH IN POTTO NEST

Fish ay also be cobined with ashed potato to produce a ost appeti(ingdish. /ine a baking dish with hot ashed potato, lea$ing a good"si(ed hollow in

the center. Into this pour creaed fish ade by i%ing e*ual proportions of coldfish and white sauce. +eason well with salt and pepper, sprinkle with crubs, and

dot the top with butter. Bake until the crubs are brown. +er$e hot.

CODFISH %LLS

0ne pound codfish8 one and a half pound potatoes8 one *uarter pound butter8two eggs. Boil the fish slowly, then pound with a potato asher until $ery fine8

add the potatoes ashed and hot8 ne%t add butter and one"half cup ilk and thetwo eggs. 6i% thoroughly, for into balls, and fry in hot fat.

CODFISH SO"P

Take one"half pound of salt codfish that has been soaked, cut it up into s*uares,

but not sall. 9repare in a saucepan four tablespoons of good oli$e"oil, and onesall onion cut into pieces. 1ook the onion in the oil o$er a slow fire, withoutallowing the onion to becoe colored, then add a sall bunch of parsley stes, asall piece of celery, a bay"leaf, and a

sall sprig of thye. 1ool for a few oents, then add two toatoes, skinnedand with the seeds reo$ed, and cut into slices, two tablespoons of dry white

wine, and one ediu"si(ed potato, peeled and cut into slices, and, lastly, onecup of water. 'hen the potato is half cooked, add the codfish, then one"half

tablespoon ore of oli$e"oil. >eo$e the parsley stes, and put ininstead one"half tablespoon of chopped"up parsley8 add a good pinch of pepper,and soe salt, if needed. 'hen the $egetables are thoroughly cooked pour thesoup o$er pieces of toasted or fried bread, and ser$e.

DRESSIN$ FOR SLMON MOLD

- c. crea


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: Tb. $inegar-): tsp. salt

: Tb. sugar- c. finely chopped cucuber

'hip the crea until it is stiff, and add the $inegar, salt, and sugar. Fold into this

the finely chopped cucuber.

DROPPED FISH %LLS

0ne pint bowlful of raw fish, two heaping bowlfuls of pared potatoes, let thepotatoes be under ediu si(e, two eggs, butter, the si(e of an egg, and a little

pepper. 9ick the fish $ery fine, and easure it lightly in the bowl. 9ut the potatoesinto the boiler, and the fish on top of the8 then co$er with boiling water, and boil

half an hour. Drain off all the water, and ash fish and potatoes together untilfine and light. Then add the butter and pepper, and the egg, well beaten. a$e a

deep kettle of boiling fat. Dip a table"spoon in it, and then take up a spoonful ofthe i%ture, ha$ing care to get it into as good shape as possible. Drop into the

boiling fat, and cook until brown, which should be in two inutes. Be careful notto crowd

the balls, and, also, that the fat is hot enough. The spoon should be dipped in thefat e$ery tie you take a spoonful of the i%ture. These balls are delicious.

ESCLOPED FISH

0ne pint of ilk, one pint of crea, four table"spoonfuls of flour, one cupful of

bread crubs and between four and fi$e pounds of any kind of white fish"cusk,cod, haddock, etc., boiled twenty inutes in water to co$er and two table"

spoonfuls of salt. 9ut fish on to boil, then the crea and ilk. 6i% the flour withhalf a cupful of cold ilk, and stir into boiling crea and ilk. 1ook eight inutes

and season highly with salt and pepper. >eo$e skin and bones fro fish, andbreak it into flakes. 9ut a layer of sauce in a deep escalop dish, and then a layer

of fish, which dredge well with salt a table"spoonful and pepper8 then anotherlayer of sauce, again fish, and then sauce. 1o$er with the bread crubs, and

bake half an hour. This*uantity re*uires a dish holding a little o$er two *uarts, or, two saller dishes will

answer. If for the only solid dish for dinner, this will answer for si% persons8 but ifit is in a course for a dinner party, it will ser$e twel$e. 1old boiled fish can beused when you ha$e it. =reat care ust be taken to reo$e e$ery bone whenfish is prepared with a sauce, because one cannot look for bones then as when

the sauce is ser$ed separately.

EEL SO"P

The sall white &els are the best. a$ing cut off their heads, skin the fish, and

clean the, and cut the in three. To twel$e sall eel allow a pound and a half of


17/18

chicken. 1ut the chicken into sall pieces, or slice it $ery thin, and scald it two orthree ties in boiling water, lest it be too salt. 1hop together a bunch of parsley

and soe sweet ar7ora stripped fro the stalks. 9ut these ingredients into asoup kettle and season the with pepper! the checken will ake it salt enough.

Add a head of celery cut sall, or a large table"spoonful of celery seed tied up ina bit of clear uslin to pre$ent its dispersing. 9at in two *uarts of water, co$er

the kettle, and let it boil slowly till e$ery thing is sufficiently done, and the fishand checken *uite tender. +ki it fre*uently. Boil in another $essel a *uart of rich

ilk, in which you ha$e elted a *uarter of a pound of butter di$ided into sallbits and rolled in flour. 9our it hot to the soup, and stir in at the last the beaten

yolks of four eggs. =i$eit another boil, 7ust to take off the rawness of the eggs, and then put it into a

tureen, taking out the bag of celery seed before you send the soup to table, andadding soe toasted bread cut into sall s*uares. In aking toast for soap, cut

the bread thick, and pare off all the crust.

EEL FR)

If an appeti(ing way to cook eel is desired, it will be found ad$isable to fry it in

deep fat. 'hen it is to be cooked in this way, skin and clean the eel and cut it intothick slices. 9our soe $inegar o$er the slices, sprinkle the with salt and

pepper, and allow the to stand for se$eral hours. >eo$e the pieces fro the$inegar, dip each one into slightly beaten egg and then into flour, and fry in deep

fat until well browned. +er$e plain or with a sauce.

&&/+ +AE1& Italian Anguilla alla 6ilanese

Ingredients! &els, butter, flour, stock, bay lea$es, salt, pepper,1hablis, a acedoine of $egetables.

1ut up a big eel and fry it in two ounces of butter, and when it isa good color add

a tablespoonful of flour, about half a pint ofstock, a glass of 1hablis, a bay leaf,pepper, and salt, and boiltill it is well cooked. In the eantie boil separately all

sortsof $egetables, such as carrots, cauliflower, celery, beans,toatoes, c. Takeout the pieces of eel, but keep the hot,whilst you pass the li*uor which forsthe sauce through a sie$e

and add the $egetables to this. /et the boil a little longer andarrange the in adish8 place the pieces of eel on the and co$erwith the sauce. It is ostiportant that the eels should beser$ed $ery hot.

EELS L TRTRE

1ut the eels into pieces about four inches long. 1o$er the with boiling water, inwhich let the stand fi$e inutes, and then drain the. 5ow dip in beaten egg,

which has been well salted and peppered, then in bread or cracker crubs. Fry inboiling fat for fi$e inutes. a$e Tartare sauce spread in the centre of a cold

dish. 9lace the fried eels in a circle on this, garnish with parsley, and ser$e.


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