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HOW TO COOK FISH
BY OLIVE GREEN
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CONTENTS
CHAP.
I. THE CATCHING OF UNSHELLED FISH
II. FISH IN SEASON
III. ELEVEN COURT BOUILLONS
IV. ONE HUNDRED SIMPLE FISH SAUCES
V. TEN WAYS TO SERVE ANCHOVIES
VI. FORTY-FIVE WAYS TO COOK BASS
VII. EIGHT WAYS TO COOK BLACKFISH
VIII. TWENTY-SIX WAYS TO COOK BLUEFISH
IX. FIVE WAYS TO COOK BUTTERFISH
X. TWENTY-TWO WAYS TO COOK CARP
XI. SIX WAYS TO COOK CATFISH
XII. SIXTY-SEVEN WAYS TO COOK CODFISH
XIII. FORTY-FIVE WAYS TO COOK EELS
XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE
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XV. THIRTY-TWO WAYS TO COOK FLOUNDER
XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS
XVII. TWENTY-TWO WAYS TO COOK HADDOCK
XVIII. EIGHTY WAYS TO COOK HALIBUT
XIX. TWENTY-FIVE WAYS TO COOK HERRING
XX. NINE WAYS TO COOK KINGFISH
XXI. SIXTY-FIVE WAYS TO COOK MACKEREL
XXII. FIVE WAYS TO COOK MULLET
XXIII. FIFTEEN WAYS TO COOK PERCH
XXIV. TEN WAYS TO COOK PICKEREL
XXV. TWENTY WAYS TO COOK PIKE
XXVI. TEN WAYS TO COOK POMPANO
XXVII. THIRTEEN WAYS TO COOK RED SNAPPER
XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT
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XXX. TWENTY WAYS TO COOK SARDINES
XXXI. NINETY-FIVE WAYS TO COOK SHAD
XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD
XXXIII. NINE WAYS TO COOK SKATE
XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS
XXXV. FIFTY-FIVE WAYS TO COOK SOLES
XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON
XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII. FIFTEEN WAYS TO COOK TURBOT
XXXIX. FIVE WAYS TO COOK WEAKFISH
XL. FOUR WAYS TO COOK WHITEBAIT
XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII. EIGHT WAYS TO COOK WHITING
XLIII. ONE HUNDRED MISCELLANEOUS RECIPES
XLIV. BACK TALK
XLV. ADDITIONAL RECIPES
INDEX
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HOW TO COOK FISH
* * * * *
THE CATCHING OF UNSHELLED FISH
"First catch your hare," the old cookery books used to say, and
hence it is proper, in a treatise devoted entirely to the cooking
of Unshelled Fish, to pay passing attention to the Catching, or
what the Head of the House terms the Masculine Division of the
Subject. As it is evident that the catching must, in every case
precede the cooking--but not too far--the preface is the place
to begin.
Shell-fish are, comparatively, slow of movement, without guile,
pitifully trusting, and very easily caught. Observe the difference
between the chunk of mutton and four feet of string with which one
goes crabbing, and the complicated hooks, rods, flies, and reels
devoted to the capture of unshelled fish.
An unshelled fish is lively and elusive past the power of words to
portray, and in this, undoubtedly, lies its desirability. People
will travel for two nights and a day to some spot
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where all unshelled fish has once been seen, taking $59.99 worth
of fishing tackle, "marked down from $60.00 for to-day only," rent
a canoe, hire a guide at more than human life is worth in courts
of law, and work with dogged patience from gray dawn till sunset.
And for what? For one small bass which could have been bought at
any trustworthy market for sixty-five cents, or, possibly, some
poor little kitten-fish-offspring of a catfish--whose mother's
milk is not yet dry upon its lips.
Other fish who have just been weaned and are beginning to notice
solid food will repeatedly take a hook too large to swallow, and
be dragged into the boat, literally, by the skin of the teeth.
Note the cheerful little sunfish, four inches long, which is caught
first on one side of the boat and then on the other, by the patient
fisherman angling off a rocky, weedy point for bass.
But, as Grover Cleveland said: "He is no true fisherman who is
willing to fish only when fish are biting." The real angler will
sit all day in a boat in a pouring rain, eagerly watching the point
of the rod, which never for an instant swerves a half inch from
the horizontal. The real angler will troll for miles with a hand
line and a spinner, winding in the thirty-five dripping feet of
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the lure every ten minutes, to remove a weed, or "to see if she's
still a-spinnin'." Vainly he hopes for the muskellunge who has just
gone somewhere else, but, by the same token, the sure-enough angler
is ready to go out next morning, rain or shine, at sunrise.
It is a habit of Unshelled Fish to be in other places, or, possibly,
at your place, but at another time. The guide can never understand
what is wrong. Five days ago, he himself caught more bass than
he could carry home, at that identical rocky point. A man from
La Porte, Indiana, whom he took out the week before, landed a
thirty-eight pound "muskie" in trolling through that same narrow
channel. In the forty years that the guide has lived in the place,
man and boy, he has never known the fishing to be as poor as it
is now. Why, even "ol' Pop Somers" has ceased to fish!
But the real angler continues, regardless of the local sage. He
who has heard the line sing suddenly out of his reel, and, after a
hard-fought hour, scooped a six-pound black bass into the landing
net, weary, but still "game," is not dismayed by bad luck. He who
can cast a fly a hundred feet or more finds pleasure in that, if
not in fishing. Whoever has taken in a muskellunge of any size
will ever after troll patiently, even through masses of weed.
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Whoever has leaned over the side of a sailboat, peering down into
the green, crystalline waters of the Gulf, and seen, twenty feet
down, the shimmering sides of a fifteen-pound red grouper, firmly
hooked and coming, will never turn over sleepily, for a last nap,
when his door is almost broken in at 5 A.M.
And, fish or no fish, there are compensations. Into a day of
heart-breaking and soul-sickening toil, when all the world goes
wrong, must sometimes come the vision of a wooded shore, with tiny
dark wavelets singing softly on the rocks and a robin piping cheerily
on the topmost bough of a maple. Tired eyes look past the musty ledger
and the letter files to a tiny sapphire lake, set in hills, with
the late afternoon light streaming in glory from the far mountains
beyond.
It may be cold up North, but down in the Gulf they are fishing--scudding
among the Florida Keys in a little white sailboat, landing for lunch
on a strand as snowy as the northern streets, where the shimmering
distances of white sand are paved with shell and pearl, and the tide
thrums out its old song under the palms. And fish? Two-hundred
and fifty pounds is the average day's catch for a small sailboat
cruising among the Florida Keys.
Yet, when all is said and done, the catching of fish is a matter
of luck--a gambler's chance,
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if you will have it so. The cooking, in unskilled hands, is also
a lottery, but, by following the appended recipes, becomes an art
to which scientific principles have been faithfully applied.
Having caught your fish, you may cook him in a thousand ways, but
it is doubtful whether, even with the finest sauce, a pompano will
taste half as good as the infantile muskellunge, several pounds under
the legal weight, fried unskilfully in pork fat by a horny-handed
woodsman, kneeling before an open fire, eighteen minutes after you
had given up all hope of having fish for dinner, and had resigned
yourself to the dubious prospect of salt pork, eggs, and coffee
which any self-respecting coffee-mill would fail to recognize.
All of which is respectfully submitted by
O.G.
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FISH IN SEASON
Bass--All the year.
Blackfish--April 1 to November 1.
Bluefish--May 1 to November 1.
Butterfish--October 1 to May 1.
Carp--July 15 to November 1.
Codfish--All the year.
Eels--All the year.
Flounder--All the year.
Haddock--All the year.
Halibut--All the year.
Herring--October 1 to May 1.
Kingfish--May 1 to November 1.
Mackerel--April 1 to October 1.
Mullet--June 1 to November 1.
Perch--September 1 to June 1.
Pickerel--June 1 to January 1.
Pike--June 1 to January 1.
Pompano--May 1 to August 1 and November 15 to January 1.
Red Snapper--October 1 to April 1.
Salmon--All the year.
Salmon Trout--October 1 to April 1.
Shad--January 1 to June 1.
Sheepshead--June 15 to November 15.
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Skate--September 1 to July 1.
Smelts--August 15 to April 15.
Sole--November 1 to May 1.
Sturgeon--June 1 to October 15.
Trout--April 1 to September 1.
Turbot--January 1 to July 15.
Weakfish--May 15 to October 15.
Whitebait--May 1 to April 1.
Whitefish--November 1 to March 1.
Salt, smoked, and canned fish are never out of season.
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ELEVEN COURT BOUILLONS
I
Put into the bottom of the fish-kettle a thick layer of sliced
carrots and onion, and a sliced lemon. Season with parsley, thyme,
a bay-leaf, half a dozen whole peppers, and three or four whole
cloves. Lay the fish on top of this and cover with equal parts of
cold water and white wine, or with water and a little lemon-juice
or vinegar. Put the kettle over the fire and let it heat slowly.
The fish must always be put into it while cold and after boiling
allowed to cool in the water.
II
Cut fine a stalk of celery, a carrot, an onion, and a small sweet
pepper. Fry in butter, and add eight cupfuls of water, one cupful
of vinegar, and the trimmings of fish. Season with salt and pepper,
add half a bay-leaf, four cloves, and two sprigs of parsley. Boil
for ten minutes and let cool thoroughly before cooking the fish
in it.
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III
One pint of water, one quart of white wine, one tablespoonful of
butter, a bunch of parsley, four young onions, a clove of garlic,
a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring
to the boil and let cool thoroughly before cooking the fish in
it.
IV
Fry a large onion in two tablespoonfuls of butter. Add half a can
of tomatoes, salt, pepper, allspice, and minced parsley to season,
and half a cupful of tomato catsup. Add also one cupful of sliced
carrot and sufficient water to cover the fish.
V
One onion, two bay-leaves, four whole cloves, a stalk of celery, two
sprigs of parsley and three quarts of cold water. Add any trimmings
of fish at hand, simmer for two hours, season with salt and pepper,
and strain. Cool before using.
VI
Chop fine one onion, one stalk of celery, and two or three sprigs
of parsley. Fry in butter, add two tablespoonfuls of salt, six
pepper-corns, a bay-leaf, three cloves, two quarts of
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boiling water, and two cupfuls of vinegar or sour wine. Boil for
fifteen minutes, strain, and cool. Rub the fish with salt and
lemon-juice before cooking.
VII
Chop fine a large onion and a carrot. Add three bay-leaves, a few
sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls
of tarragon vinegar. Add enough water to cover the fish. The vinegar
may be omitted and equal parts of water and white wine used for
liquid.
VIII
Chop fine a quarter of a pound of bacon and an onion. Fry, add
a can of tomatoes, a chopped clove of garlic, and cayenne, salt,
and pepper to season. Add sufficient boiling water and cook for
fifteen minutes. Cool before putting in the fish.
IX
Half a carrot, half an onion, two cloves, three sprigs of parsley,
three pepper-corns, two tablespoonfuls of lemon-juice or vinegar,
a teaspoonful of salt, a blade of mace, half a bay-leaf, half a
teaspoonful of paprika, a dash of celery salt, and two quarts of
cold water. Bring to the boil and cool before using.
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X
Fry an onion in butter. Add half a teaspoonful of beef extract, a
pinch of celery seed, a few drops of Worcestershire, a tablespoonful
of tomato catsup, half a cupful of vinegar, and salt and pepper
to season. Add two quarts of cold water, bring to the boil, and
cool before using.
XI
Four quarts of water, one onion, one slice of carrot, two tablespoonfuls
of salt, one tablespoonful of pepper, two cloves, one tablespoonful
of vinegar, the juice of half a lemon, and a bouquet of sweet herbs.
Boil for an hour before putting in the fish.
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ONE HUNDRED SIMPLE FISH SAUCES
ADMIRAL SAUCE
Add two pounded anchovies, four chopped shallots, a teaspoonful
of chopped capers, and a little grated lemon-peel to one cupful
of Drawn-Butter Sauce. Reheat, season with salt and pepper and
lemon-juice. Serve hot.
ALBERT SAUCE
Boil three chopped shallots with a tablespoonful of butter and
one-fourth cupful of vinegar. Add one cupful of freshly grated
horseradish, half a cupful of white stock and one cupful of Veloute
Sauce. Boil until thick, rub through a sieve, reheat, add the yolks
of three eggs beaten with a cupful of cream, two tablespoonfuls
of butter in small bits, and a little minced parsley.
ALLEMANDE SAUCE--I
Put two cupfuls of white stock into a saucepan with half a dozen
mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and
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pepper to season, and a teaspoonful of minced parsley. Simmer for
an hour and strain. Thicken with a teaspoonful of flour, rubbed
smooth in a little cold stock or water, take from the fire, and
add the yolks of three eggs beaten with the juice of half a lemon.
Reheat, but do not boil. Take from the fire and add a tablespoonful
of butter.
ALLEMANDE SAUCE--II
Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Beat the yolks of three eggs and add the sauce gradually
to the eggs, beating constantly. Strain, add the juice of half a
lemon and a tablespoonful of butter. Serve hot.
ANCHOVY BUTTER
Soak, bone, dry, and pound eight salted anchovies. Add twice their
bulk of fresh butter, mix thoroughly, press forcibly through a fine
sieve, add a little more butter and the juice of a lemon. Make
into small pats and keep in a cold place.
ANCHOVY BUTTER SAUCE
Prepare a pint of Brown Sauce according to directions elsewhere
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given and season with melted butter, lemon-juice, and anchovy
essence.
ANCHOVY SAUCE--I
Stir two tablespoonfuls of anchovy essence into one cupful of melted
butter. Season with cayenne and powdered mace.
ANCHOVY SAUCE--II
Pound three anchovies smooth with three tablespoonfuls of butter,
add two teaspoonfuls of vinegar and a quarter of a cupful of water.
Bring to the boil and thicken with a tablespoonful of flour rubbed
smooth in a little cold water. Strain through a sieve and serve
hot.
ANCHOVY SAUCE--III
Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter
Sauce and season with lemon-juice and paprika.
AURORA SAUCE
Add one half cupful of mushroom liquor to one cupful of Bechamel
Sauce. Add also three tablespoonfuls of stewed and strained tomatoes,
and one tablespoonful of butter. Reheat, add a few cooked mushrooms
cut into dice, and serve.
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AVIGNONNAISE SAUCE
Chop together four shallots and two beans of garlic. Fry in olive-oil,
add two cupfuls of Bechamel Sauce, bring to the boil, add the yolks
of three eggs, two tablespoonfuls of grated Parmesan cheese, and
a little minced parsley. Heat, but do not boil, and use as soon
as it thickens.
BEARNAISE SAUCE--I
Bring to the boil two tablespoonfuls each of vinegar and water.
Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the
fire, add salt and pepper to season, and four tablespoonfuls of
butter beaten to a cream. The butter should be added in small bits.
BEARNAISE SAUCE--II
Beat the yolks of five eggs, add a pinch of salt and one tablespoonful
of butter. Heat in a double-boiler until it begins to thicken,
then take from the fire and add two more tablespoonfuls of butter.
Season with minced fine herbs and parsley and add a teaspoonful
of tarragon vinegar.
BEARNAISE SAUCE--III
Beat the yolks of two eggs very light
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and put into a double-boiler. Add gradually three tablespoonfuls
of olive-oil, then the same quantity of boiling water, then one
tablespoonful of lemon-juice. Season with salt and cayenne and
serve immediately.
QUICK BEARNAISE SAUCE
Beat the yolks of four eggs with four tablespoonfuls of oil and
four of water. Add a cupful of boiling water and cook slowly until
thick and smooth. Take from the fire, and add minced onion, capers,
olives, pickles, and parsley and a little tarragon vinegar.
BECHAMEL SAUCE
Cook together two tablespoonfuls each of butter and flour, add two
cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.
BOMBAY SAUCE
Season Drawn-Butter Sauce highly with chopped pickle, curry powder,
and tarragon vinegar.
BORDELAISE SAUCE
Fry in butter a tablespoonful of chopped shallots and two minced
beans of garlic. Add
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half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole
Sauce. Boil until thick, take from the fire and add lemon-juice and
minced parsley to season. Add also a quarter of a pound of beef
marrow cut in small pieces and parboiled in salted water. Serve
at once.
WHITE BORDELAISE SAUCE
Fry a tablespoonful of chopped onions in butter, add a wineglassful
of white wine and a cupful of Veloute Sauce. Season to taste, boil
for five minutes, take from the fire, add one tablespoonful each
of minced parsley, lemon-juice, and butter.
BROWN SAUCE--I
Brown two tablespoonfuls of flour in butter. Add two cupfuls of
milk or cream and cook until thick, stirring constantly.
BROWN SAUCE--II
Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf,
and a sprig of parsley. Add a heaping teaspoonful of flour and, when
brown, a cupful of stock. Cook until thick, stirring constantly.
Take from the fire, strain, add the juice of half a lemon, and
salt and pepper to season.
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BROWN BUTTER SAUCE
Melt butter in a frying-pan and cook until brown, taking care not
to burn. Take from the fire and add lemon-juice or vinegar and
salt and pepper to taste. Serve hot.
BUTTER SAUCE
Mix chopped hard-boiled eggs with a liberal amount of melted butter.
Season with salt, pepper, and minced parsley.
CAPER SAUCE--I
Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.
CAPER SAUCE--II
Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls
of capers, a tablespoonful of anchovy essence, and salt and pepper
to season.
CLARET SAUCE
Reheat one cupful of Brown Sauce, season with grated onion, add
half a cupful of Claret, bring to the boil, and serve.
COLBERT SAUCE
Put into a saucepan one cupful of Espagnole
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Sauce, two tablespoonfuls of beef extract, the juice of a lemon,
red and white pepper and minced parsley to season, and half a cupful
of butter in small bits. Heat, but do not boil, and serve at once.
CREAM SAUCE
Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly
Season with salt and pepper.
CUCUMBER SAUCE--I
Chop two cucumbers, drain, and add one tablespoonful of grated
onion and half of a minced bean of garlic. Season with salt, pepper,
and vinegar, and add enough olive-oil to make a smooth paste. Serve
immediately.
CUCUMBER SAUCE--II
Grate four large cucumbers and drain. Season the pulp with salt,
pepper, grated onion, and tarragon vinegar. Add enough whipped
cream to make a smooth mixture and serve at once.
CUCUMBER SAUCE--III
Chop a cucumber finely, season with salt,
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pepper, and vinegar and add it to Hollandaise Sauce.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion juice, and serve
hot.
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of butter and two of
flour. Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.
DUTCH SAUCE
Cook together two tablespoonfuls each of butter and flour, add one
cupful of white stock, and cook until thick, stirring constantly.
Season with salt and pepper, take from the fire and add the yolks of
three eggs beaten with half a cupful of cream. Cook in a double-boiler
for three minutes, take from the fire, add a tablespoonful of
lemon-juice and strain.
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DUXELLES SAUCE--I
Cook in butter one cupful of chopped mushrooms; and one tablespoonful
each of minced onion and parsley. Add to one pint of Spanish Sauce
and serve.
DUXELLES SAUCE--II
Prepare a pint of Veloute Sauce, add a wineglassful of white wine
and two tablespoonfuls of beef extract. Boil for five minutes,
add two tablespoonfuls each of chopped mushrooms and cooked beef
tongue or ham. Add a little minced parsley, reheat, and serve.
EGG SAUCE--I
Add one half cupful of sliced or chopped hard-boiled eggs to two
cupfuls of Drawn-Butter Sauce.
EGG SAUCE--II
Prepare a Cream Sauce according to directions previously given, and
add the yolks of two raw eggs, a tablespoonful of grated onion, a
hard-boiled egg, chopped fine, and a teaspoonful of minced parsley.
ESPAGNOLE SAUCE
Add a small bay-leaf, a blade of mace, and
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two cloves, to two cupfuls of white stock. Simmer for fifteen minutes.
Cook together two tablespoonfuls of butter and three of flour;
add the heated stock and cook until thick, stirring constantly.
Add one tablespoonful each of chopped ham, onion, celery, carrot,
and parsley, with salt and paprika to season. Simmer for an hour,
strain, and serve very hot.
FINE HERB SAUCE--I
Fry in butter one tablespoonful each of minced parsley and onion.
Add to one pint of White Sauce and reheat. Season with salt and
pepper, and serve.
FINE HERB SAUCE--II
Prepare according to directions given for Brown Italian Sauce,
using butter instead of oil and half a cupful of minced parsley
instead of the thyme and bay-leaf. Season with grated nutmeg and
add to either Spanish or Veloute Sauce.
FLEMISH SAUCE
Prepare a cupful of Drawn-Butter Sauce, take from the fire, add
the yolks of two eggs well-beaten, and pepper, grated nutmeg, made
mustard, vinegar, and minced parsley to season.
[Page 24]
Add gradually half a cupful of melted butter and serve.
GARLIC SAUCE
Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted butter. The
flavour is mild and resembles almond.
SAUCE A LA GASCONNE
Chop together a tablespoonful of capers and a bean of garlic. Fry
in olive-oil, seasoning with pepper and grated nutmeg. Add a
wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf,
and a sprig of thyme. Boil for fifteen minutes, skim, add another
wineglassful of white wine, strain, and add the yolks of three eggs
well beaten. Season with lemon-juice, butter, anchovy essence,
and minced parsley.
GENEVA SAUCE
Brown one tablespoonful of flour in butter, add two cupfuls of thick
stock and one cupful of red wine, and cook until thick, stirring
constantly. Add two small onions chopped, a bunch of sweet herbs,
two tablespoonfuls of chopped mushrooms, and salt and pepper to
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season. Simmer for half an hour, add a wineglassful of Madeira,
strain, and serve.
GOOSEBERRY SAUCE
Boil a pint of green gooseberries for ten minutes in water to cover.
Drain, press through a sieve, and mix with an equal quantity of
White Sauce.
HESSIAN SAUCE
Mix four tablespoonfuls of freshly grated horseradish with an equal
quantity of fresh bread-crumbs, a tablespoonful of sugar, and a
little salt and pepper. Mix to a smooth paste with sour cream and
serve with baked fish.
HOLLANDAISE SAUCE--I
Beat half a cupful of butter to a cream and add gradually the yolks
of two eggs well beaten. Then add the juice of half a lemon and
pepper and salt to season. Place the bowl over boiling water and
beat with an egg-beater until thick and smooth. Take from the fire
and beat for a few moments. Be careful not to cook it too long.
HOLLANDAISE SAUCE--II
Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
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boiling point, strain and cool. Cook together two tablespoonfuls
of butter and one of flour, add a half cupful of cold water, and
cook until thick, stirring constantly. Take from the fire and add
the yolks of two eggs beaten with the vinegar. Reheat for a moment,
seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.
HORSERADISH SAUCE--I
Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.
HORSERADISH SAUCE--II
Prepare a Cream Sauce according to directions previously given,
and add three tablespoonfuls of freshly grated horseradish and
half a cupful of melted butter. Serve with boiled fish.
HORSERADISH SAUCE--III
To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful
of powdered sugar, and salt, pepper, and made mustard to season.
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Heat in a double-boiler, and just before serving add one-half cupful
of whipped or cold cream. (Cow cream, not cosmetic.)
ITALIAN SAUCE
Fry in butter two tablespoonfuls of minced parsley and one tablespoonful
of chopped mushrooms and shallots. Add two cupfuls of white wine
and boil until reduced half. Add one cupful of Veloute Sauce and
one half cupful of stock. Boil until thick, skim, and serve.
BROWN ITALIAN SAUCE
Fry in olive-oil half a cupful of chopped mushrooms, four chopped
shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of
white wine and simmer until the liquid is reduced half. Take out
the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil,
and serve.
JAPANESE SAUCE
Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls
each of walnut catsup, soy, and Worcestershire sauce. Season highly
with paprika, add two cupfuls of tarragon vinegar, and let stand
for two weeks. Strain, and serve with fish.
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JERSEY SAUCE
Brown four tablespoonfuls of flour in butter, add two cupfuls of
brown stock and cook until thick, stirring constantly. Season with
salt, pepper, and Worcestershire.
LEMON SAUCE--I
Melt half a cupful of butter and add to it the juice of a large
lemon. When very hot take from the fire and pour over the well-beaten
yolks of two eggs.
LEMON SAUCE--II
Prepare a pint of Drawn-Butter Sauce according to directions previously
given, season with salt, pepper, grated nutmeg, and lemon-juice,
and add half a cupful of melted butter.
LIVOURNAISE SAUCE
Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks
of two eggs, well beaten. Add slowly half a cupful of olive-oil and
two tablespoonfuls of vinegar. Season with pepper, grated nutmeg,
and minced parsley. Serve very cold.
LOBSTER SAUCE--I
Add half a cupful of chopped cooked lobster
[Page 29]
meat and the pounded coral to each cupful of Drawn-Butter Sauce.
Season with paprika, butter, and lemon-juice.
LOBSTER SAUCE--II
Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster
meat. Season with melted butter, lemon-juice, tabasco, and
Worcestershire.
MAITRE D'HOTEL SAUCE
Work into half a cupful of butter all the lemon-juice it will take
and add a teaspoonful or more of minced parsley. Or, melt the butter
without burning, take from the fire, add the juice of half a lemon
and a teaspoonful of minced parsley.
MAYONNAISE
Put into an earthen bowl the yolk of a fresh egg and a pinch of
salt, a dash of red pepper, and half a teaspoonful of dry mustard.
Place the bowl on ice or in ice-water. Pour one cupful of olive-oil
into a small pitcher from which it will drop easily. When the egg
and seasoning are thoroughly mixed, begin to add the oil, using
a silver teaspoon, and rubbing rather than stirring. Add the oil
until a clear spot is formed upon the egg, and then mix
[Page 30]
until smooth. Only a few drops can be added at first, but the quantity
may be gradually increased. The clear spot on the egg is an infallible
test of the right quantity of oil. If too much oil is added the
dressing will curdle. A few drops of lemon-juice and long beating
will usually make it right again. If this fails, set the bowl directly
on the ice in the refrigerator, and let stand for half an hour.
If it is still curdled, begin again with the yolk of another egg
and add the curdled mayonnaise by degrees to the new dressing.
When the mayonnaise is so thick that it is difficult to stir it,
add the juice of half a lemon, if desired.
MILANAISE SAUCE
Melt two tablespoonfuls of butter, add two chopped mushrooms and
two boned and pounded anchovies. Add two tablespoonfuls of flour
and cook until the flour is brown. Add one cupful of brown stock and
one tablespoonful each of sherry and vinegar drained from capers.
Cook until thick, stirring constantly, seasoning with salt, cayenne,
and made mustard. Simmer for twenty minutes, strain, add one
tablespoonful of capers, boil for five minutes, and serve.
MUSHROOM SAUCE
Prepare a Drawn-Butter Sauce according to
[Page 31]
directions previously given and add to it one cupful of chopped
cooked mushrooms.
NICOISE SAUCE
Rub through a fine sieve the yolks of three hard-boiled eggs. Put
into a deep bowl, with two raw yolks, a tablespoonful of made mustard,
and salt and pepper to season. Add gradually half a cupful of olive-oil
and a little vinegar, finishing with two tablespoonfuls of minced
fine herbs.
NONPAREIL SAUCE
Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise
Sauce.
NORMANDY SAUCE
Add one tablespoonful of mushroom catsup to one pint of Veloute
Sauce and cook for ten minutes. Add one fourth cupful of strong
fish stock, bring to the boil, take from the fire and add the yolks
of two eggs beaten with the juice of half a lemon. Strain, add a
tablespoonful of butter, and serve.
OLIVE SAUCE
Prepare according to directions given for Jersey Sauce, adding half
a dozen chopped olives instead of the Worcestershire.
[Page 32]
OYSTER SAUCE--I
Prepare a Cream Sauce according to directions previously given,
using the oyster liquor for part of the liquid. Add parboiled oysters
cut fine, and season with paprika and lemon-juice.
OYSTER SAUCE--II
Cook two dozen oysters in their liquor with a little water, butter,
white and red pepper, and grated nutmeg. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
the yolks of two eggs well beaten, the juice of a lemon, and two
tablespoonfuls of butter. Serve with boiled fish.
PARSLEY SAUCE--I
Prepare a Drawn-Butter Sauce according to directions previously
given, add half a cupful of fine minced parsley, and season with
lemon-juice.
PARSLEY SAUCE--II
Boil two large bunches of parsley in water to cover for five minutes.
Strain the water, and thicken with a tablespoonful each of butter
and flour cooked together. Season with salt,
[Page 33]
pepper, and grated nutmeg, take from the fire, add the yolks of
two eggs beaten with a little vinegar, three tablespoonfuls of
butter in small bits, and a little minced parsley.
PARSLEY AND LEMON SAUCE
Squeeze the juice out of a lemon, remove the seeds, and chop the
pulp fine with a bunch of parsley. Add a little of the grated peel.
Cook together one tablespoonful each of butter and flour, add the
parsley and lemon and one and one half cupfuls of stock. Season
with salt, pepper, and powdered mace, and boil for ten minutes.
Take from the fire, add the yolks of two eggs beaten with a little
cold stock, and serve.
PERSILLADE SAUCE
Put into a bowl one fourth cupful of olive-oil with a tablespoonful
of made mustard, the juice of two lemons, two tablespoonfuls of
minced parsley, and salt and pepper to season. Add a few drops
of tarragon vinegar, mix thoroughly, and serve.
PIQUANT SAUCE--I
Cook together a teaspoonful of chopped onion, a pinch of sugar,
a few drops of Worcestershire sauce, and one tablespoonful each
[Page 34]
of chopped capers and pickles, with two tablespoonfuls of tarragon
vinegar, and salt and cayenne to season. Prepare a Spanish Sauce
and add the mixture to it.
PIQUANT SAUCE--II
Mix together half a cupful of beef stock, two tablespoonfuls of
tarragon vinegar, two tablespoonfuls of chopped pickle, one
tablespoonful each of chopped onion, capers, and parsley, a teaspoonful
each of sugar and salt, and paprika to season.
POOR MAN'S SAUCE
Brown a tablespoonful of flour in butter, add two cupfuls of stock,
and cook until thick, stirring constantly. Add two tablespoonfuls
of tomato catsup and one of anchovy essence. Strain and serve.
PORTUGUESE SAUCE
Put six tablespoonfuls of butter into a saucepan with the yolks
of two eggs beaten with the juice of half a lemon. Season with
salt and pepper and heat thoroughly but do not boil. Take from the
fire, stir until thick, and serve immediately.
POULETTE SAUCE
Simmer for ten minutes a pint of White
[Page 35]
Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks
of three eggs light and pour the hot sauce over them slowly. Cook
for two minutes in a double boiler, and serve immediately.
RAVIGOTE SAUCE
Put one cupful of stock into a saucepan with two tablespoonfuls of
white wine and three tablespoonfuls of chopped chives and parsley.
Season with salt and pepper and simmer for twenty minutes. Thicken
with one tablespoonful each of butter and flour cooked together.
Take from the fire, add the juice of half a lemon, and serve.
COLD RAVIGOTE SAUCE
Chop together a tablespoonful each of parsley, chives, chervil,
tarragon, and shallot. Add to a stiff mayonnaise and tint green,
if desired, with color paste.
REMOULADE SAUCE
Mix two tablespoonfuls each of capers and minced anchovies, add
a tablespoonful of minced parsley, a teaspoonful of dry mustard,
and salt and pepper to taste. Add one half bean of garlic, chopped
very fine, and enough olive-oil to make a smooth paste. Add a few
drops of vinegar and serve.
[Page 36]
ROYALE SAUCE
Cook together half a cupful of butter and the beaten yolks of three
eggs until the yolks begin to thicken. Take from the fire and add by
degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls
of Indian soy, one finely chopped small pickle, and cayenne and
salt to season. Mix thoroughly and cool. Serve cold.
SARDINE SAUCE
Add skinned, boned, and mashed sardines to Mayonnaise. Beat until
smooth and serve with cold fish.
SHAD ROE SAUCE
Boil, drain, skin, and mash a shad roe. Season with salt, pepper,
grated onion, and powdered mace. Add half a cupful of Madeira and
half a cupful or more of melted butter. Serve with shad or any
other fish.
SHRIMP SAUCE
Add one cupful of chopped cooked shrimps to each pint of White Sauce.
Season with lemon-juice, paprika, and tabasco sauce.
SICILIAN SAUCE
Slice four onions, fry brown and drain carefully.
[Page 37]
Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful
of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve.
SPANISH SAUCE
Prepare according to directions given for Brown Sauce, using one
cupful of highly seasoned stock for liquid.
SUPREME SAUCE
Prepare according to directions given for Drawn-Butter Sauce, using
chicken stock and a little cream for liquid. Take from the fire,
and add two tablespoonfuls of butter and the juice of half a lemon.
TARTAR SAUCE--I
Chop together capers, olives, parsley, and pickles. Add one half
cupful of the mixture to a cupful of Mayonnaise.
TARTAR SAUCE--II
Mix together one tablespoonful each of vinegar and Worcestershire
sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown
half a cupful of butter and strain into the hot vinegar. Serve
hot.
[Page 38]
TARTAR SAUCE--III
Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful
each of made mustard, grated onion, and chopped pickle. Take from
the fire, season with salt and cayenne, add the beaten yolk of
an egg, and serve.
TOMATO SAUCE--I
Prepare according to directions given for Drawn-Butter Sauce, using
tomato-juice or stewed and strained canned tomatoes for liquid.
TOMATO SAUCE--II
Chop together capers, pickles, onion, and olives. There should be
half a cupful in all. Add one half cupful of stewed and strained
tomatoes, a teaspoonful each of made mustard and sugar, and salt
and cayenne to season highly. Serve very hot.
TOMATO SAUCE--III
Chop fine an onion and a clove of garlic. Fry in butter and add
half a can of stewed and strained tomatoes. Thicken with butter
and flour cooked together, season with salt and pepper and serve.
[Page 39]
BROWN TOMATO SAUCE
Fry a tablespoonful of chopped onion in butter, add one tablespoonful
of flour and one half cupful each of stock and stewed and strained
tomato. Cook until thick, stirring constantly. Season with salt,
pepper, and kitchen bouquet. Strain and serve.
VELOUTE SAUCE
Cook together three tablespoonfuls each of butter and flour, add
one cupful of white stock and one quarter cupful of cream. Cook
until thick, stirring constantly. Season with salt, cayenne, grated
nutmeg, and minced parsley. Simmer for an hour, strain, and serve.
VENETIENNE SAUCE--I
Cook together for five minutes two tablespoonfuls of tarragon vinegar,
six pepper-corns, a tablespoonful of chopped ham, six parsley roots,
a sprig of thyme and a bay-leaf. Strain, and add to one cupful of
Veloute Sauce. Reheat, add a teaspoonful of minced parsley and
serve.
VENETIENNE SAUCE--II
Add minced parsley, tarragon vinegar,
[Page 40]
grated nutmeg, and a tablespoonful of butter to Allemande Sauce.
VINAIGRETTE SAUCE
Mix four tablespoonfuls of olive-oil with one tablespoonful of
vinegar. Season with salt and paprika and add to it minced parsley,
pickle, and capers.
WHIPPED CREAM SAUCE
Mix a teaspoonful of dry mustard with a tablespoonful of vinegar
and two tablespoonfuls of freshly grated horseradish. Mix with
one fourth cupful of Mayonnaise, and when smooth fold in carefully
one cupful of whipped cream. Season with salt and red pepper and
serve very cold with cold fish.
WHITE SAUCE
Cook together two tablespoonfuls each of butter and flour, add
one cupful of white stock and one half cupful of cream. Cook until
thick, stirring constantly. Season with salt and pepper. One and
one half cupfuls of milk may be used instead of the stock and cream.
[Page 41]
TEN WAYS TO SERVE ANCHOVIES
I
Clean, bone, and trim the fish. Arrange on a dish, alternating
with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle
with parsley, and serve with toasted crackers.
II
Split the anchovies, wash in white wine, and bone them. Make a
paste with the yolks of eggs, equal parts of minced cooked fish,
and bread-crumbs. Stuff the anchovies, dip into batter, and fry
in deep fat.
III
Pound the fish in a mortar, seasoning with minced parsley, grated
onion, and cayenne. Serve on small circles of fried bread, as a
first course at dinner.
IV
Drain a bottle of anchovies and mash fine with enough butter to
make a smooth paste. Season with lemon-juice and cayenne. Spread
[Page 42]
on fingers of toast and lay a whole anchovy on each piece.
V
Wash eight salted anchovies, remove the skin and bones, and soak
in clear water for an hour. Drain and wipe dry. Arrange on lettuce
leaves with sliced hard-boiled eggs and pour over a French dressing.
VI
Toast circles of bread, spread with butter, cover with chopped
hard-boiled eggs, make a hollow in the egg, lay an anchovy upon
it, and set into a hot oven for five minutes.
VII
Toast thin circles of graham bread, butter, and cover each piece
with anchovies. Sprinkle with lemon-juice and paprika and put into
hot oven for five minutes.
VIII
Clean and rinse the fish and dry on a cloth. Butter a small baking-dish,
put in a layer of cracker crumbs, then a layer of anchovies, then
sugar and crumbs. Repeat until the dish is full, having crumbs
and butter on top. Beat the yolks of two eggs with half a cupful
[Page 43]
of cream and a little sugar. Pour over the fish and bake in the
oven.
IX
Use salted Norwegian anchovies soaked for two hours in cold water.
Split down the back, bone and skin, cut into strips, and arrange
on a platter. Mince separately parsley, capers, boiled carrots,
beets, and the whites and yolks of hard-boiled eggs. Arrange small
piles of contrasting colors among the fish and pour over a French
dressing.
X
Fry thin circles of bread, put a pimola in the centre, and curl an
anchovy around it. Fill the remaining space with chopped hard-boiled
eggs and serve as a first course at dinner or luncheon.
[Page 45]
FORTY-FIVE WAYS TO COOK BASS
BAKED BASS--I
Scale, wash, and clean, leaving the head intact. Make a stuffing
of two cupfuls of bread-crumbs, one cupful of butter, two eggs well
beaten, and enough cold water to make a smooth paste. Season with
pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split
the fish, stuff, and sew up. Lay thin slices of salt pork over the
fish and put into a baking-pan with a little boiling water seasoned
with wine and tomato juice. Bake carefully, basting frequently.
The gravy may be thickened and served with the fish.
BAKED BASS--II
Split the fish and stuff with seasoned mashed potatoes. Put a little
boiling water and a tablespoonful of butter into the baking-pan,
and baste frequently while cooking.
BAKED BASS--III
Rub the inside of the fish with salt, sprinkle
[Page 46]
the outside with pepper and salt, cover with sliced onion and salt
pork. Dredge with flour and put into the baking-pan with sufficient
boiling water to keep from burning. Baste frequently while cooking,
remove the pork and onion, thicken the sauce with a tablespoonful
each of butter and flour blended and mixed with a little tomato
catsup. Pour the hot sauce over the fish and serve.
BAKED BASS--IV
Make a stuffing of one cupful of bread-crumbs, one teaspoonful
each of melted butter, Worcestershire sauce, tomato catsup, minced
parsley, minced onion, minced olives or pickles, lemon-juice, salt,
black pepper, and paprika to taste, and sufficient cold water to
moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce.
BAKED BASS WITH WHITE WINE
Put a bass into a baking-dish with salt, pepper and mushroom liquor
to season, and enough white wine to moisten. Cover with buttered
paper and bake for fifteen minutes. Melt two tablespoonfuls of
butter, add three tablespoonfuls of flour, and cook thoroughly.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Take from the fire
[Page 47]
and add the yolks of three eggs beaten with a little cold water,
and the juice of half a lemon. Add a tablespoonful of butter and
the juice in the baking-pan. Pour over the bass and serve.
BAKED BASS WITH SHRIMP SAUCE
Marinate the cleaned fish for an hour in oil and vinegar. Put into
a baking-pan with slices of salt pork underneath and on top and
sufficient boiling water to keep from burning. Add a teaspoonful
of butter to the water and baste two or three times during the hour
of baking. Strain the gravy and set aside. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook until brown.
Add one cupful of the liquid left in the baking-pan, making up
the required quantity with boiling water if necessary. Cook until
thick, stirring constantly; season with cayenne and lemon-juice,
and add half a can of shrimps chopped fine. Bring to the boil,
pour over the fish, and serve.
BAKED AND STUFFED BLACK BASS
Mix together one cupful of bread-crumbs, two small onions chopped,
two eggs well beaten, and cold water to moisten. Season with
Worcestershire, tabasco and minced parsley. Stuff a bass with this
[Page 48]
mixture, rub with melted butter, and bake with a little boiling
water, basting as required.
BAKED BASS A LA NEWPORT
Clean the fish, gash the top, season with salt and pepper, and
cover with thin slices of salt pork. Pour a little boiling water
into the pan and bake slowly, basting as required. Serve with the
pork. Bacon may be used instead.
BAKED BASS A LA MANHATTAN
Butter a baking-dish, put in the cleansed fish, rub with melted
butter, season with salt and pepper, and cover with thin slices
of bacon and bread crumbs. Add a little boiling water and bake
in a very hot oven, basting as required.
BAKED BASS AND TOMATOES
Select one large black bass or two small ones; clean the head and
let it remain on the fish. Slice four tomatoes and cut in halves.
Make a plain bread dressing; open the fish, rub the inside lightly
with salt and soft butter; lay a thick layer of tomatoes in, then
a layer of the bread dressing, alternating them until the fish is
well stuffed; then bind with a tape. Lard the fish with strips
of salt pork. Lay in a baking-pan, add one cupful of hot water
[Page 49]
and one tablespoonful of butter, and bake, basting often. In fifteen
minutes take the pan out of the oven and spread the fish with a layer
of thinly sliced tomatoes, seasoned with a sprinkling of salt, some
melted butter, and a light sprinkling of grated cheese. Bake until
the tomatoes are done, then carefully remove to a platter, taking
off the tape first. Garnish with parsley and serve.
BAKED BLACK BASS A LA BABETTE
Clean the fish, salt it well, and put into a baking-pan with a
cupful of water. Put lumps of butter on top, and season with salt,
pepper, and minced parsley. Bake for an hour, basting often. Add a
wineglassful of Sherry and a little catsup to the sauce remaining
in the pan. Thicken with a teaspoonful of flour, rubbed smooth
with a little cold water.
BAKED FILLETS OF BASS
Cut bass into small fillets, sprinkle with salt and pepper, put
into a shallow pan, cover with buttered paper and bake for twelve
minutes in a hot oven. Serve with a border of boiled rice and
Hollandaise Sauce.
BLACK BASS A LA MONTMORENCY
Clean, skin, and bone a bass, and cut into
[Page 50]
pieces. Butter a baking-dish, put in the fish, season with salt,
pepper, and white wine; cover with buttered paper and set in the
oven until the fish is partly cooked. Take out the fish and arrange
in a baking-pan. Add to the remaining liquor a chopped onion, half
a dozen mushrooms, and two sprigs of parsley finely chopped. Add a
little stock and thicken with a teaspoonful of flour rubbed smooth
in a little cold water. Pour this sauce over the fish, lay a large
mushroom on each piece, cover with crumbs, dot with butter, and
bake in the oven. Sprinkle with lemon-juice before serving.
STUFFED SEA-BASS
Clean the fish and cover it with a marinade of olive-oil and vinegar.
Soak for an hour. Fill the fish with chopped salt pork and mushrooms,
put into a baking-pan with slices of salt pork underneath and on
top, and sufficient boiling water. Bake for forty minutes, cover
with slices of tomatoes and half of a sweet green pepper chopped
fine. Dot with butter and bake for twenty minutes more. Take up the
fish and rub the sauce through a colander. Stir in a tablespoonful
of butter rolled in flour, add one teaspoonful of sugar and two
teaspoonfuls of grated onion. Dilute with boiling
[Page 51]
water if too thick, bring to the boil, pour over the fish, and serve.
BASS A LA BORDELAISE
Split a large sea-bass. Put into a baking-dish with a wineglassful
of Claret and salt and pepper to season. Sprinkle with chopped
shallot, cover with buttered paper, and cook in a moderate oven
for fifteen minutes. Lay the bass on a platter, put the juice in
a saucepan with half a teaspoonful of beef extract, four chopped
mushrooms, and a bruised bean of garlic. Thicken with flour browned
in butter, bring to the boil, pour over the fish, and serve very
hot.
BOILED BASS
Clean the fish, put it into warm salted water and simmer for twenty
minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; add three hard-boiled eggs
[Page 52]
coarsely chopped, pour over the fish, and serve.
BOILED BASS WITH MUSHROOMS
Boil a bass in water to cover, adding to the water four tablespoonfuls
of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook thoroughly. Add
one cupful or more of boiling water and cook until thick, stirring
constantly. Add the juice of half a lemon, half a can of mushrooms
chopped fine, and pepper and salt and minced parsley to season.
Bring to the boil, pour over the fish, and serve.
BOILED BLACK BASS WITH CREAM SAUCE
Clean the bass and sew it up in coarse cheese-cloth. Boil in enough
water to cover, adding half a cupful of vinegar, a sliced onion,
six or eight whole peppers, a blade of mace, and salt to season.
Take up the fish and reduce the liquid by rapid boiling. Strain and
set aside. Melt one tablespoonful of butter, add one tablespoonful
of flour and cook thoroughly. Add a cupful of the strained liquid
and cook until thick, stirring constantly. Season to taste, add
half a cupful of cream, bring to the boil, pour over the fish, and
[Page 53]
garnish with sliced lemons.
BLACK SEA-BASS A LA POULETTE
Prepare a Poulette Sauce and pour over a black sea bass boiled according
to directions previously given.
COLD BASS WITH TARTAR SAUCE
Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff Mayonnaise and spread over
the fish. Serve with a border of sliced cucumbers.
BROILED BASS
Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.
BROILED BLACK BASS
Clean and split the fish, remove the bone, rub with melted butter
or oil, and broil carefully. Pour over a little melted butter,
and garnish with lemon and parsley.
BASS STEWED WITH TOMATOES
Clean the fish, remove the bones and cut
[Page 54]
into square pieces. Fry two sliced onions in olive-oil. Lay the
fish upon it, season with salt and pepper and pour over a can of
tomatoes which have been rubbed through a sieve. Season with salt
and pepper, cover closely, and cook for an hour. Serve in the same
dish.
FRIED BASS WITH BACON
Clean and cut up the fish, season with pepper and salt, roll in
flour, and fry in hot lard. Serve with rashers of bacon fried
separately. Garnish with parsley and lemon.
FRIED BLACK BASS
Scale, clean, and cut up the fish, season with salt and pepper,
dredge with flour, and fry in deep fat.
BREADED FILLET OF BASS
Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve very hot with Tartar Sauce.
BREADED BASS WITH BACON
Clean the fish and cut into pieces. Season with pepper and salt,
roll in flour, then in beaten egg, then in bread-crumbs. Fry in
deep fat and serve with a border of rashers of bacon fried
[Page 55]
separately. Garnish with parsley.
BOILED SEA-BASS WITH PARSLEY SAUCE
Put two medium-sized cleaned sea-bass into a fish-kettle with a
bunch of parsley. Cover with salted and acidulated water, bring
to the boil, simmer for half an hour, drain, garnish with lemon
and parsley, and serve with a parsley sauce.
FRIED SEA-BASS WITH TARTAR SAUCE
Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.
MATELOTE OF SEA-BASS
Clean three pounds of sea-bass and cut in convenient pieces for
serving. Put into a saucepan with a bunch of parsley, salt and
pepper to season, and a teaspoonful of sweet herbs. Add two onions,
sliced, and two small cloves of garlic. Cover with equal parts of
stock and Claret and simmer slowly until the fish is done. Move
the fish carefully to a serving-dish and strain the liquid into
[Page 56]
another saucepan. Brown two tablespoonfuls of flour in as much
butter as is required to make a smooth paste, add the liquid, and
cook until thick, stirring constantly. Add to the sauce three
tablespoonfuls of essence of anchovy and some mushrooms and small
button onions fried brown in butter. Pour over the fish and serve.
BROILED SEA-BASS
Select a large fish, clean, and split. Season with salt and pepper,
rub with olive-oil, and broil carefully. Serve with Maitre D'Hotel
Sauce and garnish with lemon and parsley.
SEA-BASS A LA BUENA VISTA
Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise
on each side. Place in a buttered baking-dish with a chopped onion,
a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes
and a small green pepper, shredded. Sprinkle with salt and pepper,
add two cupfuls of stock and one cupful of Port wine. Dot with butter
and bake in a moderate oven for forty minutes, basting freely.
Take up the fish, and strain the sauce. Melt a tablespoonful of
butter, brown in it a tablespoonful of flour, add two cupfuls of
well-seasoned beef stock and cook until
[Page 57]
thick, stirring constantly. Combine these two sauces, cover the
fish with broiled tomatoes, pour the sauce over, sprinkle with
parsley and lemon-juice, and serve.
BOILED SEA-BASS WITH MELTED BUTTER SAUCE
Boil the fish in acidulated water according to directions previously
given. Drain, garnish with parsley, and serve with a sauce made
by melting half a cupful of butter with the juice of a lemon, and
seasoning with white pepper and a little grated nutmeg.
SEA-BASS A LA FRANCAISE
Clean and trim two large sea-bass. Put into a saucepan, with salt
and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough Claret to cover the
fish. Simmer for forty minutes, drain, and place on a serving-dish.
Take out the parsley and keep the liquid warm. Brown two tablespoonfuls
of flour in two tablespoonfuls of butter, add the onions and liquid
and cook until thick, stirring constantly. Add stock or water if
there is not enough liquid. Add a tablespoonful each of melted
butter and minced parsley, pour over the fish, and serve.
[Page 58]
SEA-BASS WITH BLACK BUTTER
Boil medium-sized sea-bass in salted and acidulated water, drain,
and marinate with salt, pepper, and vinegar. Brown a cupful of
butter in a saucepan, skim, pour the top part over the fish, leaving
the sediment in the pan, garnish with fried parsley, and serve.
STRIPED BASS WITH SHAD ROE
Clean a four-pound striped bass and soak the soft roes of four
shad in cold water. Put the bass into a fish-kettle with an onion,
salt and pepper to season, a small bunch of parsley, a tablespoonful
of butter, two wineglassfuls of white wine, and enough white stock
to cover. Cover, cook for half an hour or more, basting as required,
and drain. Strain the liquid and add it to a tablespoonful each of
butter and flour cooked together. Cook until it thickens, stirring
constantly. Add the juice of a lemon and two tablespoonfuls of
butter. Cook the roes for five minutes in salted and acidulated
water, drain, cut in two, and arrange around the fish. Pour the
sauce over, sprinkle with minced parsley, and serve.
FILLETS OF STRIPED BASS A LA BORDELAISE
Clean two striped bass and cut into fillets.
[Page 59]
Cover the trimmings with water, add one cupful of white wine, two
cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of
thyme, a tablespoonful of butter, and salt and pepper to season.
Skin the fillets, season with salt, and marinate for half an hour
in oil and lemon-juice. Drain, sprinkle with flour, dip in egg
yolks beaten smooth with a little melted butter, then in crumbs.
Broil carefully, basting with melted butter as required. Fry a
tablespoonful of chopped onion in two tablespoonfuls of flour and
cook to a smooth paste. Add the liquid strained from the fish trimmings
and cook until thick, stirring constantly. Add half a cupful of
stewed and strained tomato, a tablespoonful of minced parsley,
and two tablespoonfuls of butter. Season with red pepper and
lemon-juice, pour over the fish, and serve.
FILLETS OF STRIPED BASS A LA MANHATTAN
Clean and trim a four-pound bass, skin, remove the bones, and chop
very fine. Add four tablespoonfuls of butter, season with salt,
pepper, and grated nutmeg, and add enough cream to make a stiff
paste. Shape into cutlets, dip in egg and crumbs and fry in deep
fat, or saute in clarified butter. Drain. and serve with Tomato
Sauce.
[Page 60]
STRIPED BASS WITH CAPER SAUCE
Clean and trim a large striped bass, cut two incisions across the
back, tie in a circle, and boil slowly in salted and acidulated
water for forty minutes. Drain, pour over a Caper Sauce, garnish
with parsley, and serve.
STRIPED BASS A LA DAUPHINE
Clean and trim a striped bass. Put into a fish-kettle with salt,
pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion,
two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls
of butter. Cook for forty minutes in a moderate oven, basting
frequently. Drain the fish, strain the liquor, and add enough white
stock or oyster liquor to make the required quantity of sauce.
Cook two tablespoonfuls of flour in one tablespoonful of butter,
add the liquid, and cook until thick, stirring constantly. Add
three egg yolks well beaten with four tablespoonfuls of butter,
a tablespoonful of anchovy essence, the juice of half a lemon,
and a pinch of paprika. Bring to the boiling point, pour over the
fish, and serve. Garnish with fried mushrooms.
STRIPED BASS A LA CARDINAL
Clean and trim a striped bass. Cook in a
[Page 61]
fish-kettle with two cupfuls of water, one cupful of white wine,
four tablespoonfuls of butter, a bunch of parsley, an onion, and
a carrot, sliced, and salt and pepper to season. Simmer for forty
minutes and drain. Add two cupfuls of white stock to the liquid,
strain, and skim off the fat. Cook two tablespoonfuls of flour in
a tablespoonful of butter, add the strained liquid and cook until
thick, stirring constantly. Take from the fire and add the yolks of
four eggs, beaten with the juice of a lemon, four tablespoonfuls
of melted butter, and a pinch of paprika. Bring to the boil, then
take from the fire, add sufficient dried and pounded lobster coral
to color, pour over the fish, and serve.
STRIPED BASS A LA HOLLANDAISE
Clean and trim a striped bass and simmer half an hour in salted
and acidulated water to cover. Drain, garnish with parsley, and
serve with Hollandaise Sauce.
STRIPED BASS A LA COMMODORE
Clean and stuff a striped bass. Put into a fish-kettle with a bunch
of parsley, a cupful of mixed vegetables cut fine, a cupful of
white wine, a cupful of oyster liquor, and enough water or stock
to cover. Simmer for forty
[Page 62]
minutes and drain. Strain the gravy, skim off the fat, and set
aside. Brown two tablespoonfuls of flour in one tablespoonful of
butter, add one cupful of stock and cook until very thick, stirring
constantly. Add the strained sauce and reheat, stirring until smooth.
Add a tablespoonful of anchovy essence, four tablespoonfuls of
butter, and lemon-juice to taste. Pour over the fish and serve.
STRIPED BASS A L'AMERICAINE
Cook together one tablespoonful each of butter and flour, add a
pint of oysters, with their liquor, and the yolks of two eggs,
well beaten. Cook until thick, stirring constantly. Prepare and
trim a striped bass, fill with the oyster mixture, season, and
sew up. Put into a fish-kettle with enough white wine and water,
in equal parts, to cover. Add a sliced onion, a bunch of parsley,
a little salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat. Cook
together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour
[Page 63]
over the fish, and serve. Garnish with fried oysters.
STRIPED BASS A LA MARSEILLES
Clean a large striped bass and divide into fillets. Put into a
fish-boiler with three tablespoonfuls of butter, two large onions,
sliced, a bunch of parsley, a bay-leaf, salt and pepper to season,
and red wine and water, in equal parts, to cover. Simmer for an
hour, drain the fish, take out the parsley, strain the liquid, and
spread the cooked onions over the fish. Cook three tablespoonfuls
of flour in two tablespoonfuls of butter, add the strained liquid
and cook until thick, stirring constantly. Take from the fire, add
the juice of a small lemon, a tablespoonful of anchovy essence,
and two tablespoonfuls of butter. When the butter is melted, pour
over the fish and serve.
STRIPED BASS A LA CONTI
Clean and trim a large striped bass. Put into a baking-pan with
four tablespoonfuls of olive-oil, a small onion, chopped fine,
salt and pepper to season, a bunch of parsley, and two cupfuls
each of white wine and white stock. Cover and cook for an hour
in a moderate oven, basting often. Drain the fish and remove the
parsley. Strain the sauce. Brown
[Page 64]
two tablespoonfuls of flour in one of butter, add the strained
liquid, and cook until thick, stirring constantly. Add the juice
of half a lemon and a tablespoonful of minced parsley. Pour over
the fish and serve.
[Page 65]
EIGHT WAYS TO COOK BLACKFISH
BLACKFISH A L'AMERICAINE
Draw two large blackfish, trim, and clean thoroughly. Put into
a baking-dish with two chopped onions fried in butter. Add two
cupfuls of cold water and half a cupful of Port wine. Season with
salt and pepper, a pinch of powdered cloves, mace, allspice, and
thyme, two bay-leaves, a small bunch of parsley, and two leeks.
Cover tightly and cook for an hour. Lift out the fish and strain
the liquid. Thicken it with a tablespoonful of butter, blended
with an equal quantity of flour. Bring to the boil, add two
tablespoonfuls of butter, and minced parsley and lemon-juice to
season. Pour over the fish and serve.
BLACKFISH WITH FINE HERBS
Put the cleaned fish into a baking-dish with chopped onions, parsley
and mushrooms. Gash the fish and fill the incisions with butter
and chopped onion. Moisten with equal parts
[Page 66]
of white wine and stock, cover with buttered paper, and cook in
a moderate oven for half an hour, basting frequently. Take out
the fish, strain the sauce, and add stock to make the necessary
quantity. Thicken with a tablespoonful of butter rolled in flour,
and pour over the fish. Cover with crumbs, dot with butter, and
brown in the oven. Sprinkle with lemon-juice before serving.
BROILED BLACKFISH WITH CHILLI SAUCE
Clean the fish, season with salt and pepper, rub with oil, and broil
slowly. Fry in butter a chopped shallot and two chilli peppers.
Add two chopped tomatoes, a wineglassful of Catawba wine, and a
cupful of stock. Boil to the consistency of a thick sauce, add
two tablespoonfuls of butter and a little chopped parsley. Spread
over the fish.
MATELOTE OF BLACKFISH
Cover four pounds of cleaned blackfish with equal parts of Claret
and water. Add salt and pepper to season, two small cloves of garlic,
two onions sliced, and a bunch of parsley. Boil for half an hour
and strain the liquid. Thicken it with two tablespoonfuls of butter
blended with a little flour. Add two tablespoonfuls
[Page 67]
of butter, a tablespoonful of anchovy paste, and lemon-juice to
season. Strain over the fish and garnish with fresh fried mushrooms
and small white onions sprinkled with sugar and fried brown in
clarified butter.
STEWED BLACKFISH A LA NEWPORT
Cook four pounds of blackfish in Catawba wine and water to cover,
seasoning with parsley and onion, three cloves, salt, and half
a dozen pepper-corns. Boil for half an hour, strain the sauce,
and thicken with two tablespoonfuls of flour browned in butter.
Cook until thick, add two tablespoonfuls of butter and the juice
of half a lemon. Strain over the fish and surround with a border
of baked tomatoes.
BAKED BLACKFISH--I
Put two cleaned blackfish into a buttered baking-pan with one cupful
of Port wine and two cupfuls of water. Add salt, white and red
pepper, grated nutmeg, minced parsley, and sweet herbs to season.
Dot the fish with butter, cover with buttered paper, and bake for
forty-five minutes, basting as required. Take out the fish, strain
the sauce, and put it into a saucepan with two cupfuls of stock.
Thicken with two tablespoonfuls of butter
[Page 68]
blended with an equal quantity of flour, and boil for ten minutes.
Skim, add two tablespoonfuls each of butter and anchovy paste,
and lemon-juice to taste. Reheat, pour over the fish, and serve.
BAKED BLACKFISH--II
Remove the skin and fins from a six-pound fish and place in a
baking-pan. Cover with two cupfuls of bread-crumbs moistened with
hot water, and seasoned with butter, salt, pepper, sage, summer
savory, and sweet marjoram. Bake for an hour and a half and serve
with any preferred sauce.
BLACKFISH WITH PORT WINE SAUCE
Put two cleaned blackfish into a pan with one cupful of Port wine,
one cupful of water, one cupful of white stock, and salt, pepper,
minced parsley, and sweet herbs to season. Cover and simmer for
forty minutes. Take out the fish, add two cupfuls of stock to the
sauce, thicken with one tablespoonful of butter blended with two
of flour, and cook until of the proper consistency. Strain through
a cloth, add two tablespoonfuls of butter, and lemon-juice and
red pepper to season. Pour over the fish and serve.
[Page 69]
TWENTY-SIX WAYS TO COOK BLUEFISH
BAKED BLUEFISH A L'ITALIENNE
Score and scale the bluefish and put it into a buttered pan with
three tablespoonfuls each of white wine and mushroom liquor, a
tablespoonful of chopped onion, half a dozen chopped mushrooms
and salt and pepper to season. Cover with buttered paper and bake
for fifteen minutes. Take out the fish and add to the sauce half a
teaspoonful of beef extract, dissolved in half a cupful of boiling
water. Add a wineglassful of white wine and thicken with one
tablespoonful each of butter and browned flour. Pour the sauce over
the fish, sprinkle with chopped parsley, and serve.
BAKED BLUEFISH--I
Clean, scrape, and split the fish and take out the backbone. Gash
the flesh and insert a thin slice of salt pork under the skin.
Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls
of chopped salt pork, and salt,
[Page 70]
minced parsley, chopped onion, red pepper, kitchen bouquet, and
tomato catsup to season. Add one egg well beaten. Fill the fish and
sew up. Lay on thin slices of salt pork and bake, basting frequently
with the fat. Garnish with cress and lemon.
BAKED BLUEFISH--II
Clean a large bluefish, put into a baking-pan, pour over it a cupful
of boiling salted water, cover and bake for an hour, basting frequently.
Put on a serving platter, and thicken the sauce with browned flour,
seasoning with salt, pepper, Worcestershire and tomato catsup.
Serve with a garnish of sliced lemon.
BAKED BLUEFISH--III
Make a stuffing of bread-crumbs, two tablespoonfuls of minced onion,
a teaspoonful of minced parsley, three tablespoonfuls of butter,
one egg well-beaten, and salt and pepper to season. Stuff the fish
and tie securely. Bake in a pan with a cupful of hot water and a
tablespoonful of butter, basting frequently. Take out the fish,
boil up the sauce, add a tablespoonful of catsup, a tablespoonful
of browned flour wet with four tablespoonfuls of cold water, and
the juice of a lemon. Cook until thick, and strain.
[Page 71]
BAKED BLUEFISH--IV
Prepare a stuffing of crumbs, grated onion, beaten egg and capers.
Stuff a large bluefish and sew up. Season with salt and pepper,
rub with butter, and add sufficient boiling water. Bake, baste
frequently, and serve with any preferred sauce.
BAKED BLUEFISH--V
Make a stuffing of one cupful of bread-crumbs, a tablespoonful of
melted butter, and salt and pepper to season. Fill the fish and
sew firmly. Gash the fish and lay strips of pork in the gashes.
Cover with crumbs, dot with butter and add sufficient boiling water
to keep from burning. Bake for an hour, basting frequently. Garnish
with parsley and lemon and serve with tomato sauce.
BAKED BLUEFISH--VI
Slit a large bluefish, take out the bone, put in a buttered baking-dish
and season with salt and pepper. Fry a chopped onion in butter, add
half a dozen chopped mushrooms, three tablespoonfuls of chopped
cooked egg-plant, and a teaspoonful of minced parsley. Add two
cupfuls of stock, and cook for fifteen minutes. Thicken with a
tablespoonful or more of flour rubbed smooth in cold water,
[Page 72]
and pour over the fish. Sprinkle with crumbs, dot with butter, and
bake for an hour in a moderate oven.
BAKED BLUEFISH WITH WHITE WINE SAUCE
Put a cleaned bluefish into a buttered pan with salt, pepper, minced
parsley, sweet herbs, a sliced onion, two cupfuls of white wine,
and one cupful of white stock. Cover with a buttered paper and
cook for forty minutes, basting as required. Take out the fish,
strain the sauce, and thicken with a tablespoonful of flour cooked
in butter. Boil for ten minutes, add three tablespoonfuls of butter,
the juice of half a lemon and three egg yolks well beaten. Bring
to the boil, pour over the fish, and serve.
BAKED BLUEFISH A LA NAPLES
Prepare the fish according to directions given for Baked Bluefish--II.
Fry in butter for five minutes two tablespoonfuls each of chopped
onion, carrot, and lean raw ham. Add twelve pepper-corns, two cloves,
and a sprig of marjoram. Add two and one half tablespoonfuls of
flour and cook until brown. Add gradually one cupful of brown stock
and one and one fourth cupfuls of white wine. Cook until
[Page 73]
thick, stirring constantly, strain, reheat, pour over the fish,
sprinkle with minced parsley, and serve.
BOILED BLUEFISH
Prepare according to directions given for Boiled Bass.
BROILED BLUEFISH--I
Split the fish down the back and soak for half an hour in brine.
Rinse in fresh water, dry on a towel and broil on a buttered broiler.
Serve on a hot platter with melted butter poured over, and garnish
with watercress and sliced lemon.
BROILED BLUEFISH--II
Clean and split down the back, season with salt and pepper, and
broil according to directions previously given. Sprinkle with minced
parsley and lemon-juice and pour over a little melted butter. Serve
with a border of mashed potatoes.
PAN-BROILED BLUEFISH
Lay the fish flesh side down in a well greased, very hot pan. Turn
with a pancake-turner.
[Page 74]
BROILED BLUEFISH AU BEURRE-NOIR
Broil a bluefish according to directions previously given. Mix
together one tablespoonful each of vinegar and minced parsley,
one teaspoonful of lemon-juice, and salt and pepper to season.
Put two tablespoonfuls of butter into a frying-pan and when it
browns add the other ingredients. Bring to the boil and pour it
over the broiled fish.
BROILED BLUEFISH WITH MUSTARD SAUCE
Broil a bluefish according to directions previously given, and
sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared
mustard has been added.
MATELOTE OF BLUEFISH
Prepare according to directions given for Matelote of Blackfish,
using white wine instead of Claret.
STUFFED BLUEFISH--I
Prepare according to directions given for Stuffed Sea-Bass.
STUFFED BLUEFISH--II
Scrape, clean, and dry a large bluefish.
[Page 75]
Chop three onions fine and fry in butter. Add enough mashed potatoes
to make the required quantity of stuffing, and season with salt,
pepper, minced parsley, and melted butter. Fill the fish and sew
up. Rub with melted butter, put a little hot water into the pan,
and bake for thirty minutes, basting as required. Garnish with
lemon and parsley.
ESCALLOPED BLUEFISH
Flake cold cooked bluefish and mix it with an equal quantity of
mashed potatoes. Fill buttered shells, sprinkle with grated cheese,
cover with crumbs, dot with butter, and brown in the oven.
FILLETS OF BLUEFISH A LA DUXELLES
Skin, bone, and fillet a bluefish. Season with salt and pepper,
and cook with melted butter and lemon-juice until firm. Take from
the fire and cool. Prepare a Duxelles Sauce, boil down until thick,
and cook the fish with it. Dip in crumbs, then in beaten egg, then
in crumbs, and fry in deep fat. Serve with the diluted sauce poured
around the fish.
FILLETS OF BLUEFISH WITH ANCHOVY SAUCE
Prepare the fish according to directions
[Page 76]
given in the preceding recipe, cooking with white wine as well as
lemon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls
each of butter and anchovy paste. Pour over the fish and serve.
BLUEFISH A L'ICARIENNE
Scale and score a two-pound bluefish, and put in a buttered baking-dish
with three tablespoonfuls each of mushroom liquor and white wine,
and salt and pepper to season. Cover with a buttered paper and
bake for fifteen minutes. Take out the fish and add to the sauce
three tablespoonfuls of stewed and strained tomatoes and one
tablespoonful of chopped, cooked, smoked beef tongue. Bring to the
boil, pour over the fish, and serve.
BLUEFISH A LA VENETIENNE
Prepare according to directions for Baked Bluefish a la Italienne,
adding to it a chopped tomato and six whole mushrooms. Sprinkle
with crumbs, dot with butter, brown in the oven, and sprinkle with
minced parsley.
FRIED FILLETS OF BLUEFISH
Cut the fish into fillets and soak for half an hour in olive-oil
and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned
[Page 77]
cracker crumbs, and set into a cold place for an hour. Fry in deep
fat and serve with Tartar Sauce.
FRIED BLUEFISH
Clean the fish, season with salt and pepper, dredge with flour
and fry in plenty of hot lard. Drain on brown paper and garnish
with parsley.
STEAMED BLUEFISH
Season the fish with salt and pepper and pour over it a cupful of
vinegar. Let stand for an hour, pour off the vinegar, and steam
for twenty minutes. Serve with any preferred sauce.
[Page 79]
FIVE WAYS TO COOK BUTTERFISH
FRIED BUTTERFISH--I
Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in
flour and fry in a frying-pan in plenty of clear hot fat. Drain on
a cloth, sprinkle with salt, and garnish with lemon and parsley.
FRIED BUTTERFISH--II
Clean, wash and dry the fish, rub with flour, season with salt
and pepper, dip in beaten egg, then in cracker dust or sifted
bread-crumbs. Fry in deep fat.
FRIED BUTTERFISH--III
Clean and gash the fish, roll in corn-meal and saute in hot salt
pork fat. Serve with Tartar Sauce.
BUTTERFISH WITH FINE HERBS
Prepare according to directions given for Sole with Fine Herbs.
[Page 80]
BOILED BUTTERFISH
Cover well-cleaned and lightly-gashed butterfish with boiling water,
season with one chopped onion, parsley and thyme, salt and pepper.
Boil gently for about ten minutes if small. Take from the water,
and serve with scalded milk seasoned with butter, pepper, salt,
and minced parsley.
[Page 81]
TWENTY-TWO WAYS TO COOK CARP
BAKED CARP--I
Clean a carp and cover it with salted cold water and vinegar. Soak
for an hour, then drain and dry. Stuff with seasoned crumbs, sew
up, and put into a deep baking-pan. Brush with beaten egg, sprinkle
with bread-crumbs and dot with butter. Add two sliced onions and a
pinch of sweet herbs, a cupful each of sweet wine and stock, and a
teaspoonful of anchovy paste. Bake for an hour, basting as needed.
Take out the fish, strain the liquor, thicken with a tablespoonful of
butter rolled in flour, and season with salt, pepper, lemon-juice,
and a pinch of sugar.
BAKED CARP--II
Let the fish stand in vinegar for fifteen minutes. Stuff with seasoned
crumbs and sew up. Brush with beaten egg, cover with crumbs, and
dot with butter. Put into a baking-pan with two chopped onions,
a bunch of parsley, a cupful
[Page 82]
of water, and a teaspoonful of Worcestershire sauce. Bake in a
moderate oven, basting as required. Add enough water to make a
cupful of the liquid remaining after taking up the fish. Thicken
with a tablespoonful of flour blended with an equal quantity of
butter, strain, add the juice of a lemon, and pepper and salt to
season.
STEWED CARP--I
Clean and scale a carp, pouring boiling vinegar over the fish to
facilitate the process. Wrap in a cloth and cook it gently in court
bouillon. Serve with a sauce made of court bouillon, strained and
thickened, with a few capers and a little anchovy sauce added.
STEWED CARP--II
Mix together one tablespoonful of salt, half a teaspoonful of pepper,
and a pinch of powdered mace. Rub a cleaned fish with it, both
inside and out. Leave it in a cold place for two hours. Then put
into a kettle, cover with boiling water, add a small onion sliced,
a sprig of parsley, a bay-leaf, and a teaspoonful of marjoram.
Simmer until done, drain, and serve with Cream Sauce.
BOILED CARP
Put a cleaned carp into a saucepan with
[Page 83]
sufficient beef stock to cover. Add an onion, four cloves, a bunch
of sweet herbs, and salt to season. Simmer until the fish is done.
Take out the fish and strain the sauce. Add two cupfuls of beef
stock and thicken with browned flour. Boil until thick, add a
wineglassful of white wine and the juice of half a lemon. Pour the
sauce over the fish and serve.
PICKLED CARP
Put a cleaned carp into a fish-kettle and pour over it boiling
vinegar and a cupful of Claret. Add two carrots and three onions
chopped fine, and sage, thyme, bay-leaves, parsley, cloves, and
bruised garlic to season. Simmer for an hour and let cool in the
liquid.
CARP A L'ITALIENNE
Clean, scale, and slice the fish. Fry with onion, parsley, thyme,
salt, and pepper, using plenty of butter. Add white wine to cover
and simmer for ten minutes; then put in the oven and bake until
tender. Add two lemons sliced and one cupful each of chopped almonds
and currants. Cook long enough to soften the currants, adding stock
if necessary.
CARP A L'ALLEMANDE
Clean and cut into strips two pounds of
[Page 84]
carp. Add one wineglassful of Claret, one cupful of beef stock,
one cupful of chopped mushrooms, a carrot and an onion chopped
fine, and salt, pepper, thyme, clove and parsley to season. Simmer
for an hour, add a tablespoonful of capers, and serve on buttered
toast.
CARP A LA BORDELAISE
Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls
of white wine, a clove of garlic, three cloves, and salt and pepper
to season. Cook for fifteen minutes, then add two quarts of cold
water. Boil the carp in this sauce and drain. Prepare a sauce as
follows: Chop fine a small onion and a shallot. Season with salt
and pepper, and cook until soft with a wineglassful of Claret.
Add two cupfuls of beef stock and bring to the boil. Thicken with
two tablespoonfuls of browned flour rubbed smooth in a little cold
water, season with salt, red pepper, minced parsley, and chives,
and add a small piece of cooked chopped marrow. Pour over the fish
and serve very hot.
BROILED CARP
Broil as usual and serve with melted butter, lemon-juice, and minced
parsley poured over it.
[Page 85]
CARP A LA FRANCAISE
Cut the cleaned fish into square pieces and put it into a saucepan
with four tablespoonfuls of olive-oil, one cupful of Claret, and a
tablespoonful of butter blended with an equal quantity of flour.
Add a chopped clove of garlic, a shallot, a quarter of a pound of
mushrooms, and salt, pepper, and minced parsley to season. Cook
for twenty minutes and serve.
FRIED CARP--I
Soak the fish over night in salt water. Drain, rinse in cold water,
season with pepper and salt, dredge in flour, and fry in butter.
FRIED CARP--II
Cook the carp in court bouillon, drain, and cut in slices. Cover
with a very thick Cream Sauce and let cool. Dip in crumbs, then
in egg and crumbs, and fry in deep fat.
FRIED CARP--III
Clean the fish and cut it into convenient pieces. Dip in milk then
in seasoned flour, and fry in hot fat.
CARP A LA COBLENTZ
Boil the fish with one cupful of Rhine wine, two cupfuls of white
[Page 86]
stock, two carrots and two onions sliced, half a cupful of sliced
mushrooms and minced parsley, salt, pepper, and sweet herbs to
season. Add water if the stock is not sufficient to cover. Boil for
half an hour, take the fish up, then thicken the sauce with butter
and flour, and add the juice of half a lemon with another
tablespoonful of butter. Pour over the fish and serve.
BAKED CARP A LA MARINIERE
Clean the fish and line it with bacon. Boil carefully in court
bouillon to which one quarter of the quantity of white wine has been
added. Boil for five minutes, then put the pan into the oven and
bake for an hour and a half, basting frequently. Take out the fish,
strain the liquid, thicken with browned flour, add a wineglassful
of white wine, and boil until thick. Rub through a sieve and add
three tablespoonfuls of butter. Pour over the fish and serve.
STEAMED CARP
Scale and clean the fish and steam until done. Serve with sour cream
or with a Drawn-Butter Sauce seasoned with lemon-juice.
CARP IN MATELOTE
Cook the cleaned carp in a fish-kettle with
[Page 87]
two sliced onions, a bunch of parsley, a little salt, a few
pepper-corns, two cloves of garlic, a quart of red wine and a pint
of water. Cook slowly for forty minutes and take out the fish.
Strain the sauce and reduce by rapid boiling to one quart. Thicken
with butter and browned flour and boil for half an hour. Skim,
add three tablespoonfuls of butter, one tablespoonful of anchovy
paste, and the juice of a lemon. Pour over the fish and serve.
CARP A LA BOURGUINOTTE
Stew the carp in red wine, drain, and place on a platter. Cook
four shallots, two cloves, a blade of mace, a pinch of thyme, a
bay-leaf, and a mushroom for five minutes in enough red wine to
cover. Add enough beef stock to make the required quantity of sauce,
and thicken with butter and browned flour. Cook until thick, strain,
and pour over the fish.
CARP A LA PERIGUEUX
Cook the carp in wine and drain. Chop six truffles fine, add a
tablespoonful of chopped raw ham, a pinch of thyme, and a bay-leaf.
Cook for ten minutes in sufficient white wine to cover. Add a cupful
of beef stock and thicken with butter and browned flour.
[Page 88]
Cook until thick, rub through a sieve, add a tablespoonful of butter
and a little anchovy paste and the juice of half a lemon.
CARP A LA LYONS
Clean the fish and cut into thick slices. Soak for an hour in a
marinade of oil and vinegar, season with salt, pepper, thyme,
bay-leaves, and chopped onion. Drain, dip in flour, then in beaten
egg, then in bread-crumbs, mixed with Parmesan cheese. Fry in deep
fat and garnish with lemon and parsley.
CARP A LA PROVENCALE
Stew the carp in court bouillon and white wine. Drain and place
on a platter. Cook together two tablespoonfuls each of chopped ham
and olive-oil, four bruised cloves of garlic, a pinch of thyme, a
bay-leaf, a tablespoonful of capers, a peeled lemon sliced, a small
bunch of parsley, and paprika to season. Cook for five minutes,
add enough beef stock to make the required quantity of sauce, and
cook for ten minutes. Thicken with browned flour, rub through a
sieve, skim, add a tablespoonful of butter and a little anchovy
paste, and pour over the fish.
[Page 89]
SIX WAYS TO COOK CATFISH
CATFISH STEWED WITH TOMATOES
Slice the fish and fry in butter. When half cooked, add a cupful
of water, a chopped onion, a red pepper, and a can of tomatoes.
Cook slowly for half an hour and serve with buttered toast.
FRIED CATFISH--I
Clean and cut the fish in squares. Season with salt, pepper, and
Worcestershire sauce. Dip in egg, then in crumbs or corn-meal,
and fry in deep fat.
FRIED CATFISH--II
Prepare the fish according to directions given above, dredge with
seasoned flour, and fry in butter in a frying-pan.
FRIED CATFISH--III
Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil
and vinegar, dip in egg and crumbs, and fry in deep fat.
[Page 90]
STEWED CATFISH
Soak the skinned fish in brine for an hour. Put into a saucepan
with a chopped onion, cover with cold water, and simmer until they
are tender. Take out the fish, season with salt, pepper, and butter,
and thicken the liquid in which they were cooked with a tablespoonful
each of butter and flour cooked together and mixed with half a
cupful of boiling cream. Bring to the boil, add a teaspoonful of
minced parsley and one egg well beaten. Pour the sauce over the
fish and serve.
BOILED CATFISH
Boil the fish according to directions previously given. Thicken
the remaining liquid with butter rolled in flour, season with salt,
pepper, and lemon-juice, add two chopped hard-boiled eggs, pour
over the fish, and serve.
[Page 91]
SIXTY-SEVEN WAYS TO COOK CODFISH
BAKED CODFISH--I
Rub the inside of a small fresh cod with butter and lemon-juice
and put on a buttered drainer in a fish-kettle. Rub with butter,
sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice,
and minced garlic. Pour over the fish three cupfuls of white wine,
bring to the boil, and simmer for an hour and a half. Baste as
required. Thicken the liquor with butter and flour and serve with
the sauce.
BAKED CODFISH--II
Stuff the fish with seasoned crumbs and season with pepper and salt.
Pour over two cupfuls of Sherry and a tablespoonful of mushroom
catsup. Add two cupfuls of stock, cover with buttered paper, and
bake, basting often. When nearly done, sprinkle with bread-crumbs and
dot with butter, and bake until brown. Take up the fish carefully,
[Page 92]
add a teaspoonful of beef extract and a little anchovy paste to the
liquor in the baking-pan, strain, add two tablespoonfuls of butter
and the juice of half a lemon, bring to the boil, pour over the fish,
and serve.
BAKED CODFISH--III
Prepare according to directions given for Baked Codfish--I, adding
a pint of parboiled oysters to the sauce.
BAKED SALT CODFISH
Prepare the fish according to directions given in the recipe for
Boiled Salted Cod. Mix with an equal quantity of mashed potatoes,
season, add two tablespoonfuls of melted butter and enough hot
milk to make very soft. Put into a buttered baking-dish, rub with
butter, and bake until brown. Serve with Cream or Drawn-Butter
Sauce.
CREAMED AND BAKED CODFISH
Put into a stoneware platter creamed codfish prepared according to
directions elsewhere given, and surround with a border of mashed
potatoes beaten light with an egg. Cover with crumbs, dot with
butter, and brown in the oven.
[Page 93]
BAKED CODFISH A LA MONTREAL
Butter a baking-dish and put in the centre a large piece of prepared
codfish. Surround with boiled potatoes, rub all thoroughly with
butter, season with pepper and salt, and bake in the oven, basting
frequently. Serve in the same dish, sprinkling with minced parsley.
BAKED CODFISH A LA NANTUCKET
Prepare a stuffing of one cupful of cracker crumbs, one cupful
of oysters, one quarter of a cupful of melted butter, and salt,
pepper, minced parsley, and lemon-juice to season. Clean a four-pound
cod, sprinkle with salt and pepper, brush over with lemon-juice,
stuff, and sew. Rub with butter, sprinkle with crumbs, and add
sufficient boiling water to keep from burning. Bake until done,
basting as required.
BAKED CODFISH WITH CHEESE SAUCE
Rub the fish with butter and lemon-juice, put it on the grating
in the baking-pan, season with salt and pepper, and bake, pouring
a cupful of white stock under the grating. Take up the fish, cover
with crumbs, dot with butter, and brown in the oven. Strain the
liquid, thicken with butter rolled in flour, and season with
lemon-juice, grated onion, and four tablespoonfuls of grated
[Page 94]
Parmesan cheese. Bring to the boil and serve poured around the
fish.
QUICK BAKED CODFISH
Put a thick slice of codfish into a baking-pan. Rub with butter,
season with pepper and salt, and add sufficient boiling water to
moisten. Bake for half an hour, basting frequently. Thicken the
gravy with butter and flour, pour over the fish, and serve.
BAKED ROCK COD WITH DRESSING
Season bread-crumbs with grated onion, sage, salt, and pepper.
Add a tablespoonful of butter broken into bits, and sufficient
milk to moisten. Fill and sew up the fish. Lay in a baking-pan
on thin slices of salt pork, rub with butter, and cover with thin
slices of pork. Pour over two tablespoonfuls of tomato catsup and
half a cupful of boiling water. Bake for an hour, basting frequently.
BAKED COD A LA BEDFORD
Soak the cleaned fish for two hours in olive-oil seasoned with
salt, pepper, and Worcestershire. Drain and put into a baking-dish,
rub with butter, and sprinkle with crumbs. Add two wineglassfuls
[Page 95]
of Catawba wine and two cupfuls of oyster liquor. Cover with buttered
paper and bake for forty minutes. Take up the fish, thicken the sauce
with butter and flour, season with lemon-juice and minced parsley,
pour around the fish, and serve.
BAKED CODFISH WITH CREAM
Parboil part of a codfish in salted water. Remove the bones and
put the pieces into a baking-dish in layers with Cream Sauce and
seasoning between. Cover with crumbs, dot with butter, sprinkle
with grated nutmeg, and bake.
BOILED SALT CODFISH--I
Soak two pounds of salted cod over night, put into fresh water,
bring to the boil and serve with melted butter.
BOILED SALT CODFISH--II
Soak the fish over night, change the water, and simmer until done.
Serve with a Drawn-Butter Sauce.
BOILED SALTED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the preceding
recipe. Cook one teaspoonful
[Page 96]
of corn-meal until thick in one cupful of milk, add one cupful
of mashed potatoes, the codfish chopped, two tablespoonfuls of
butter, two well-beaten eggs, and pepper to taste. Prepare an Egg
Sauce, pour over the fish, and serve.
BOILED CODFISH WITH OYSTER SAUCE
Boil the fish in salted water, seasoned with pepper, cloves, and
lemon peel. Prepare a Cream Sauce, and cook oysters in it until
the edges curl, pour over the fish, and serve.
BOILED CODFISH WITH CREAM SAUCE
Boil the codfish slowly in salted water. Melt two tablespoonfuls
of butter, add two tablespoonfuls of flour, and cook thoroughly.
Add two cupfuls of cream and cook until thick, stirring constantly.
Add salt, pepper, and anchovy paste to season, pour over the fish.
sprinkle with minced parsley, and serve.
BOILED CODFISH A LA HOLLANDAISE
Boil the fish according to directions previously given and serve
with Hollandaise Sauce.
[Page 97]
BOILED CODFISH WITH CAPER SAUCE--I
Prepare according to directions given for Boiled Codfish with Cream
Sauce, omitting the anchovy paste, and adding two tablespoonfuls
each of capers and melted butter.
BOILED CODFISH WITH CAPER SAUCE--II
Boil a small fresh codfish in court bouillon, and allow it to cool
partially in the liquor. Serve with Caper Sauce.
BOILED CODFISH CREAMED
Sew up the fish in a cloth dredged with flour, and boil in salted
and acidulated water. Unwrap, and serve with sauce made of half
a cupful each of milk and boiling water, thickened with two
tablespoonfuls of butter rolled in flour. Take from the fire, add
two eggs well-beaten, and salt, pepper, and minced parsley to season.
Add a tablespoonful of capers or tarragon vinegar, pour over the
fish, and garnish with slices of hard-boiled eggs.
BOILED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the recipe for
Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.
[Page 98]
CODFISH BALLS WITH EGG SAUCE
Free two pounds of fresh cod from all bones; chop it and season
with salt, pepper, grated nutmeg, and a little finely chopped lemon
peel, adding chopped parsley, marjoram, a little soaked bread-crumbs
with the water drained well out; mix with two unbeaten eggs and
form into balls the size of a tomato. Fry a large sliced onion in
two ounces of butter, add a cupful of boiling water, let it boil
up, then put in the balls. When cooked, beat three eggs, strain
in the juice of two large lemons, adding a little chopped parsley;
stir this well in without letting it boil, then dish up the balls
and strain the sauce over. Garnish with parsley. If liked, add
three or four cut-up tomatoes to the balls.
CODFISH A LA CREOLE--I
Flake one pound of cooked codfish, add to it one cupful of boiled
rice, half a can of tomatoes strained, a chopped onion, two
tablespoonfuls of butter, and salt and pepper to season. Cook slowly
for half an hour.
CODFISH A LA CREOLE--II
Soak over night two pounds of salt codfish. Fry brown in lard a
chopped onion and a bean of garlic. Mix with three tablespoonfuls
[Page 99]
of browned flour and cook thoroughly. Add a can of tomatoes which
have been rubbed through a sieve and simmered until very thick.
Drain and rinse the fish, pour boiling water upon it and let stand
until cool. Pick out the bones, add to the sauce, and reheat.
CODFISH PUFFS
Prepare the fish according to directions given in the preceding
recipe. Mix with an equal quantity of mashed potatoes, add a heaping
tablespoonful of butter, and mix thoroughly, using a little hot
cream to moisten it. Add four eggs well beaten and mix thoroughly.
Drop by spoonfuls into boiling fat and fry brown.
CODFISH AU GRATIN
Cook in court bouillon and cool in the liquor. Scrape off the skin,
take out the bones, and put in the baking-dish in which it is to
be served. Sprinkle it thickly with grated cheese and pour over
a Bechamel Sauce. Sprinkle with crumbs and bake golden brown.
ESCALLOPED CODFISH AND MACARONI
Mix together equal parts of cooked and broken macaroni and flaked
boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish,
[Page 100]
sprinkle thickly with grated cheese, cover with crumbs, dot with
butter, and brown in the oven.
FRICASSEED SALT CODFISH
Soak over night in cold water two pounds of salt codfish. Take out
the bones, cover with fresh water, and bring to the boil. Fry in
olive-oil two chopped onions and a green pepper, with a sliced tomato,
a bruised clove of garlic, and a chilli pepper. Add six cupfuls of
stock, three tablespoonfuls of tomato catsup, a tablespoonful of
minced parsley, and two cupfuls of peeled raw potatoes cut into
dice. Cook until the potatoes are nearly done, then add the codfish
and boil for five or ten minutes.
CREAMED CODFISH
Flake cold cooked codfish, or salted codfish which has been soaked
and boiled. Mix with a Cream Sauce, adding one or two well-beaten
eggs to the sauce just before serving.
ESCALLOPED CODFISH WITH CHEESE
Prepare according to directions given for Creamed Codfish. Cover
with grated cheese, crumbs, and butter, and bake in the oven.
[Page 101]
BROILED SALT CODFISH
Soak two pounds of salt codfish over night. In the morning change
the water, add a chopped onion, bring to the boil, and cool. Drain,
wipe dry, rub with melted butter, and broil. Serve with Drawn-Butter
Sauce.
CODFISH SOUFFLE
Boil half a pound of salt codfish according to directions previously
given. Mash the fish and mix with two cupfuls of mashed potatoes,
pepper to season, and the yolks of two eggs well beaten. Beat
thoroughly, fold in the stiffly beaten whites of the eggs, and bake
in a hot oven until well puffed and brown.
CODFISH AND MACARONI
Soak over night half a pound of salt codfish. Boil for twenty minutes
two ounces of broken macaroni. Melt one tablespoonful of butter,
add one of flour, and cook thoroughly. Add one cupful of stewed and
strained tomatoes and cook until thick, stirring constantly. Season
with salt, pepper, and grated onion, add the fish and macaroni,
and cook for an hour in a double-boiler.
CODFISH A LA BONNE FEMME
Soak over night three pounds of salt codfish.
[Page 102]
Boil for twenty-five minutes a quart of peeled potatoes, with salt,
parsley, a clove, and an onion in the water. Add the fish and cook
for ten minutes longer. Arrange the fish on a platter with the
drained potatoes for a border. Melt one teaspoonful of butter,
add one of flour, and cook thoroughly. Add two cupfuls of water in
which the fish was cooked and cook until thick, stirring constantly.
Take from the fire and add the yolks of two eggs beaten with a
teaspoonful of vinegar and a tablespoonful of melted butter. Season
with pepper, pour over the fish and the potatoes, and serve.
CODFISH A LA BEAUREGARD
Prepare according to directions given for Creamed Codfish, using
fresh codfish and omitting the egg. Serve on buttered toast and
cover with hard-boiled eggs rubbed through a sieve.
STEWED CODFISH A LA LINCOLN
Clean and bone four pounds of fresh codfish. Slice and scald two
small onions, drain and fry soft in salt pork fat. Cut the fish
into cubes and season with salt and pepper. Boil the bones in water
to cover, with onion and pork fat. Put the fish into a buttered
[Page 103]
sauce-pan and strain the boiling liquid over it, using enough to
cover. Add the juice of half a lemon, and thicken with one heaping
tablespoonful of butter cooked with two of flour. Season with salt,
pepper, minced parsley, and tomato or mushroom catsup. Just before
the fish is done add one quart of drained oysters and cook until
the oysters are plump.
BOILED CODS' TONGUES WITH EGG SAUCE
Soak the tongues over night, change the water, and boil for ten
minutes. Serve with Drawn-Butter Sauce.
FRIED CODFISH TONGUES
Wash the tongues, dip in cold milk and roll in seasoned flour. Fry
in butter, and serve with tomato sauce.
CODS' TONGUES A LA POULETTE
Prepare according to directions given for boiled Cods' Tongues
with Egg Sauce and serve with a Poulette Sauce, using for liquid
the water in which the tongues were boiled.
CODFISH TONGUES A LA BEURRE NOIR
Prepare the tongues according to directions
[Page 104]
given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain
and serve with brown butter, seasoned with salt, pepper, minced
parsley, and lemon-juice.
CODFISH FRITTERS
Cut into strips fresh boiled cod, or freshened and boiled salt cod.
Dip in fritter batter and fry in deep fat.
DEVILLED CODFISH
Flake cold cooked fish. Mix with an equal quantity of bread-crumbs
the yolks of two hard-boiled eggs, and melted butter, grated onion,
minced parsley, and pepper and salt to season. Add milk or oyster
liquor to moisten and fill buttered shells. Cover with crumbs,
dot with butter, and brown in the oven.
CODFISH A LA SEVILLE
Wash and dry one cupful of rice, brown it in olive-oil, and drain.
Put into a stewpan and cover with fillets of fresh cod, fried in
the oil. Add a sliced onion fried, half a dozen sliced tomatoes,
and salt, cayenne, and lemon-juice to season. Add two cupfuls of
stock, put a buttered paper on top, cover the pan, and bake half
an hour in the oven. Take out the fish carefully, mix the rice and
[Page 105]
seasoning together, and serve as a border around the fish.
CODFISH A LA BECHAMEL
Prepare according to directions given for Creamed Codfish, omitting
the egg and using white stock and milk in equal parts instead of
cream.
ESCALLOPED CODFISH A LA BECHAMEL
Prepare according to directions given for Codfish a la Bechamel,
adding the yolks of three eggs. Arrange in a baking-dish with layers
of seasoned crumbs, and add sufficient milk to moisten. Cover with
crumbs, dot with butter, and brown in the oven.
CODFISH A LA FLAMANDE
Prepare boiled codfish according to directions previously given.
Melt one tablespoonful of butter and cook in it a teaspoonful of
flour. Add one cupful of boiling water and cook until thick, stirring
constantly. Take from the fire, add the yolks of two eggs well
beaten, four tablespoonfuls of made mustard, and pepper, vinegar,
grated nutmeg, and minced parsley to season. Add gradually half
a cupful of melted butter, pour over the fish, and serve.
[Page 106]
STEWED CODFISH A LA SHREWSBURY
Stuff the fish with drained oysters and seasoned crumbs, adding two
tablespoonfuls of butter in small bits. Sew up, put on the grating
in a fish-kettle, seasoning with salt, pepper, and minced parsley.
Dot with butter and add the oyster liquor, and two cupfuls each of
stock and water. Simmer for forty minutes, basting as required.
Take up the fish, thicken the sauce with butter and flour cooked
together, and boil for ten minutes. Take from the fire, add a
tablespoonful of butter, the juice of a lemon, and the yolks of
two eggs well beaten. Strain over the fish and serve.
SALT CODFISH A LA BRANDADE
Cut the fish in pieces and soak in cold water for twenty-four hours.
Put into fresh cold water, bring to the boil, and simmer for twenty
minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and
olive-oil, adding a little milk if it becomes too thick. Season
with salt, pepper, minced parsley, and garlic. Serve with toasted
crackers and cheese.
STEWED COD WITH OYSTERS
Cut fresh cod into fillets, and put in a baking-pan,
[Page 107]
with salt, pepper, and chopped onion to season. Add one cupful
of white wine and the liquor of two dozen parboiled oysters. Cook
slowly for fifteen minutes, take out the fish, thicken the sauce
with butter and flour cooked together, add two tablespoonfuls of
melted butter, season with lemon-juice, and pour the sauce over
the fish. Garnish with the parboiled oysters and serve.
SALTED COD WITH BROWN BUTTER
Soak the fish for twenty-four hours and prepare according to directions
given for Boiled Salted Cod. Drain, wipe dry, and fry brown in
butter, adding a little minced parsley.
CODFISH STEAK
Cut the fish into steaks, about two inches thick, season with salt
and pepper, and let stand for two hours. Dredge with corn-meal
and fry in salt pork fat. Sprinkle with lemon-juice and serve.
BROILED CODFISH STEAKS WITH BACON
Prepare the steaks according to directions previously given and
serve with a border of thin slices of bacon fried crisp.
[Page 108]
BROILED CODFISH STEAKS
Soak in salted water for fifteen minutes, wipe dry, and let stand
for an hour in olive-oil and vinegar. Drain, season, and broil
on a well-buttered gridiron. Serve with melted butter and minced
parsley.
BREADED CODFISH STEAKS
Season the steaks with salt, pepper, and lemon-juice, dip in egg
and crumbs, and fry in deep fat. Serve with any preferred sauce.
FRIED CODFISH STEAKS
Clean the steaks, sprinkle with salt and pepper, and dip into flour.
Saute in salt pork fat.
CODFISH STEAKS A LA NARRAGANSETT
Fry the steaks with a chopped onion in butter, seasoning with salt
and pepper. Take out and put a tablespoonful of flour into the
frying-pan. Cook thoroughly, add two cupfuls of water and half
a cupful of wine, and cook until thick, stirring constantly. Add
two tablespoonfuls of butter, season with minced parsley and
lemon-juice, pour over the fish, and serve.
[Page 109]
CODFISH HASH
Flake cold cooked cod, mix with an equal quantity of mashed potatoes,
and season to taste. Cook until light brown in butter.
MATELOTE OF CODFISH
Mix together one cupful of oysters, two cupfuls of bread-crumbs,
two tablespoonfuls of butter, one egg, and a small onion, chopped.
Stuff a small boned codfish and sew up. Lay the fish on slices of
bacon in a baking-pan and cover the top with bacon. Add sufficient
boiling water and bake for an hour, basting as required.
STEWED CODFISH
Flake cold cooked cod and reheat with butter, pepper, salt, minced
parsley, cayenne, and lemon-juice. Serve very hot on toast.
FILLETS OF CODFISH
Clean and bone the fish and cut into thick strips. Put into a buttered
saucepan with a little stock, season, sprinkle with minced parsley,
and set into the oven, covered with a buttered paper. Serve in a
deep platter with a border of mashed potatoes.
[Page 110]
FRIED COD
Prepare the fish according to directions given for Fillet of Codfish.
Season, dredge with flour, dip in egg and bread-crumbs, and fry
in deep fat.
FRIED CODFISH A LA MAITRE D'HOTEL
Prepare according to directions given for Fried Codfish. Serve
with a sauce of melted butter, lemon-juice, and minced parsley.
FRIED FILLETS OF CODFISH
Mix together one tablespoonful of olive-oil, two tablespoonfuls
of lemon-juice, and salt, grated onion, and paprika to season.
Soak fillets of codfish in this for an hour, then drain, dip into
beaten egg, then into crumbs, and fry in deep fat. Drain on brown
paper and serve with Tartar Sauce.
BROILED CODFISH
Split the tail end of the fish and broil. Serve with melted butter,
lemon-juice, and minced parsley.
CODFISH PIE
Prepare Creamed Codfish according to directions previously given,
seasoning with grated onion. Fill a buttered baking-dish and cover
[Page 111]
with mashed potato, beaten very light with an egg and a little
cream. Rub with melted butter, sprinkle with grated cheese, and
bake in a quick oven.
ESCALLOPED CODFISH
Prepare the fish according to directions previously given. Flake
and prepare according to directions given for Creamed Codfish. Put
into a buttered baking-pan with layers of seasoned crumbs between,
add milk to moisten, cover with crumbs, dot with butter, and brown
in the oven.
[Page 113]
FORTY-FIVE WAYS TO COOK EELS
BRAISED EEL
Skin and clean an eel, cut it into two-inch pieces, sprinkle with
salt, and let stand for an hour. Soak in cold water for ten minutes,
drain, and dry. Put into a buttered saucepan, seasoning with grated
nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot,
minced parsley, and a few pepper-corns. Cover the pan and bake in
the oven until the fish is brown. Take out the eel and put into
a deep dish. Add to the sauce one cupful of stock, bring to the
boil, and thicken with a tablespoonful each of butter and flour
cooked together. Boil until thick, take from the fire, add the
yolks of three eggs beaten smooth with a little stock, bring to the
boil, add a little lemon-juice, strain over the fish, and serve.
BROILED EELS--I
Skin, clean and cut up a large eel. Dip into beaten egg, then into
[Page 114]
crumbs seasoned with grated lemon rind, nutmeg, minced parsley,
sweet herbs, pepper, and salt. Broil skin side down on a buttered
gridiron, turning when done. Serve with Anchovy or Tartar Sauce.
BROILED EELS--II
Clean and cut the eels into three-inch lengths. Let stand for half
an hour in a marinade of oil and lemon-juice, seasoned with pepper
and salt. Drain, broil, and garnish with fried parsley.
BROILED EELS WITH SOUR SAUCE
Clean the eels and cut into five-inch lengths. Boil for ten minutes
in one cupful of vinegar and enough cold water to cover, seasoning
with salt, pepper-corns, carrot, onion, and parsley. Cool in the
water, dip in crumbs, then in eggs beaten with a tablespoonful
of olive-oil for each egg, then in bread-crumbs. Broil as usual.
Serve with a sauce made of two tablespoonfuls of chopped shallots,
fried in two tablespoonfuls of butter, added to a wineglassful each
of white wine and vinegar. Add two cupfuls of stock and thicken
with browned flour cooked in butter. Boil for five minutes, add
one tablespoonful each of chopped mushrooms, parsley, pickles,
and capers, and two tablespoonfuls of butter. Garnish with lemons
and parsley.
[Page 115]
FRIED EELS--I
Prepare and cut up the fish according to directions previously
given and soak for several hours in vinegar with salt, pepper, and
grated lemon-peel. Drain, dip into batter, and fry in deep fat.
Serve with any preferred sauce.
FRIED EELS--II |
