FISH[6]
84.--BAKED COD STEAKS
Wash and dry four slices of cod steak, season with salt and pepper, put
in baking pan, and pour around them one-half cup of water and one
tablespoon of shortening; bake twenty-five minutes, basting often.
Remove skin and bone, and pour over fish either Cheese Sauce (see No.
188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same
way.
85.--BAKED STUFFED HADDOCK
Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210),
and sew together. Place on a rack in a dripping pan, season with salt
and pepper, dredge with flour, and cover with thin slices of salt pork;
bake in a hot oven forty-five minutes, basting often. Until pork begins
to try out, baste with two tablespoons of drippings melted in quarter of
a cup of boiling water. Serve with Egg Sauce (see No. 195) and French
Fried Potatoes (see No. 270).
86.--BOILED HALIBUT
Order two pounds of halibut cut near the tail; wash, cover with boiling
water, add one tablespoon each of salt and vinegar, and boil about
twenty-five minutes, skimming when necessary; drain, remove skin, and
serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188).
87.--FRIED FILLETS OF FLOUNDER
Have skin and bone removed from two medium-sized flounders; divide each
piece of fish lengthwise, making eight fillets; wash and dry, brush with
melted butter, and season with salt and pepper; roll, fasten with
skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat
from five to seven minutes. Serve with Sauce Tartare (see No. 202).
88.--FISH SAUTEED WITH SALT PORK
Cut one-quarter pound of salt pork in thin slices, try out in frying
pan, and remove scraps to platter. Cut cod, haddock, white fish, or any
similar fish into one-inch slices; wash, season with salt and pepper,
dip in corn meal, and saute on each side in pork fat about seven
minutes, or until brown.
89.--BROILED OYSTERS
Select large oysters, season lightly with salt and pepper, dip in melted
butter, and then in cracker crumbs. Place on a well-greased oyster
broiler, and broil about three or four minutes, turning often. Serve
very hot with lemon butter.
90.--OYSTERS WITH BROWN SAUCE
1 pint oysters 1/8 teaspoon celery salt
3 tablespoons bacon fat 1/8 teaspoon pepper
5 tablespoons flour 1/4 teaspoon kitchen bouquet
Stock or milk 1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Cook oysters until edges ruffle; drain, and save the liquor; melt bacon
fat, add flour, and stir until brown; to the oyster liquor add enough
milk or stock to make two cups; add to flour and fat, and stir until
smooth; add seasonings and oysters, stir until hot, and serve on toast
or in Croustades (see No. 473) or Patty Shells (see No. 621).
91.--CREAMED OYSTERS
1 pint small oysters 3/4 teaspoon salt
2-1/2 tablespoons butter 1/4 teaspoon paprika
5 tablespoons flour 1/4 teaspoon celery salt
Milk
Cook oysters in their own liquor until plump; drain, and measure the
liquor; melt butter, add flour, and blend well; add oyster liquor, and
enough milk to make two cups; stir until smooth, add seasonings and
oysters, and serve on toast. Garnish with toast points and sliced
pickles.
92.--CREAMED OYSTER PIE
Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91),
and cover with a meringue made of the stiffly beaten whites of two eggs,
one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles,
and one canned sweet pepper (pickles and pepper wiped dry and chopped
fine). Bake in a moderate oven about ten minutes, or until meringue is
well risen and brown.
93.--OYSTERS AND MACARONI
Arrange two cups of cooked macaroni and one pint of small oysters in
layers in a buttered baking dish; season each layer with salt and
pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472),
and bake in a hot oven twenty minutes. One-fourth cup of grated cheese
may be added.
94.--OYSTER SHORTCAKE
Follow recipe for Shortcake (see No. 441); fill, and cover top with
Creamed Oysters (see No. 91). Garnish with parsley and thin slices of
lemon.
95.--PANNED OYSTERS
Heat and butter individual egg shirrers, or other fireproof dishes which
can be sent to the table; put in a piece of buttered toast, cover with
oysters, season lightly with salt and pepper, and bake in a hot oven
about ten minutes, or until the edges ruffle. Garnish with toast points
and lemon, and serve very hot.
WARMED-OVER FISH
96.--CREAMED FISH
1 cup milk 2 tablespoons flour
1 slice onion 1/2 teaspoon salt
1 slice carrot 1/8 teaspoon pepper
Bit of bay leaf 1-1/2 cups flaked fish
1 tablespoon butter 1/2 cup buttered crumbs
Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain;
melt butter, add flour, and blend well; add milk, and stir until smooth;
add seasonings and fish; turn into a greased baking dish, cover with
crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of
mashed potato on a platter, and turn the creamed fish into the center,
omitting the crumbs.
97.--FISH AND POTATO PIE
Line a deep greased dish with well-seasoned mashed potato to a thickness
of one inch; fill to within one inch of the top with Creamed Fish (see
No. 96); cover with potato, brush with melted butter, and bake in a hot
oven until brown. Garnish with parsley and lemon.
98.--FISH TIMBALES
1-1/2 cups hot milk 1/2 teaspoon salt
1 tablespoon butter 1/2 teaspoon grated onion
4 cup dried and sifted bread crumbs 1 beaten egg
1/4 teaspoon paprika 1-1/2 cups cold flaked fish
Scald milk, add other ingredients in order given; turn into greased
individual molds and bake in a slow oven until firm; turn out upon
serving dish and pour around them Cheese Sauce (see No. 188).
99.--CREOLE SALMON
2 tablespoons bacon fat 1 cup hot milk
1 green pepper finely chopped 1/4 teaspoon paprika
1 onion finely chopped 1/2 teaspoon salt
1/2 cup tomato 1 can salmon
1/8 teaspoon soda
Cook pepper and onion in bacon fat for five minutes; mix tomato and
soda, and add to vegetables; bring to boiling point, and add seasonings
and milk; add salmon, which has been rinsed with hot water and separated
into flakes. Serve with a border of boiled rice.
100.--DUTCH SALMON
2 tablespoons bacon fat 1 teaspoon salt
4 cups cabbage coarsely chopped 1/8 teaspoon pepper
1/4 cup boiling water 1 can salmon
Heat bacon fat in frying pan, add cabbage, and cook five minutes,
stirring frequently; add water and seasonings, and cook fifteen minutes
or until cabbage is tender. Rinse salmon with hot water, separate into
flakes, and add to cabbage.
101.--SALMON LOAF
1 cup dried bread crumbs 1 cup boiling water
1 teaspoon salt 1 beaten egg
1/4 teaspoon pepper 1 can salmon flaked
1 teaspoon onion juice
Mix in order given, put in greased mold, and steam one-half hour. Serve
with white sauce to which has been added the juice of half a lemon. To
free salmon of the oily taste, place in a sieve, and rinse with hot
water before flaking. Tuna fish may be used in place of salmon.
102.--SALMON AND PEAS SOUFFLE
1 cup hot milk 1/4 teaspoon paprika
3/4 cup soft bread crumbs 1-1/2 cups flaked salmon
1 tablespoon butter 1/2 cup peas
1/2 teaspoon salt Whites of 2 eggs
Cook crumbs, butter, and seasonings in the hot milk for three minutes;
add the salmon and peas; fold in the whites of the eggs, which have been
beaten very stiff; put in a greased baking dish, and bake about
twenty-five minutes in a moderate oven.
103.--FRIED SCALLOPS
Wash one pint of deep sea scallops, and cut each scallop into quarters;
scald with boiling water, drain, season with salt and pepper, dredge
with flour, dip in egg, and then in crumbs, and fry in deep fat about
two minutes; drain on soft paper, and serve with Sauce Tartare (see No.
202).
104.--LOUISIANA SHRIMPS AND RICE
2 tablespoons beef drippings 1 teaspoon salt
1 onion finely chopped 1/4 teaspoon paprika
3 tablespoons flour 2 cups cooked rice
1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces
1-1/2 cups stock or water
Cook onion in fat for five minutes, add flour, and stir until well
blended; add tomatoes and stock, and stir until smooth; add seasonings,
rice, and shrimps.
SALT AND SMOKED FISH
105.--FINNAN HADDIE BAKED IN MILK
Wash fish, and soak in lukewarm water for half an hour; put in baking
pan, add one-half cup each of milk and water, and bake about twenty-five
minutes, basting often. Remove to platter, spread with butter, and
strain liquid in the pan over fish.
106.--BAKED HERRING
Arrange smoked, boned herring on pieces of entire wheat bread; place on
platter, and pour hot milk over them, allowing three-quarters of a cup
for six slices of bread. Brown in a hot oven.
107.--BAKED SALT MACKEREL (Spiced)
Soak mackerel in cold water for twelve hours; drain, and rinse with cold
water. Place in a granite baking pan, sprinkle with one-fourth teaspoon
each of clove, allspice, cinnamon, and pepper; add one-half cup each of
vinegar and water; bake in a moderate oven one hour, basting
frequently.
108.--SALT FISH BAKED WITH CRACKERS
1 cup flaked fish 2 cups milk
4 butter crackers 1 tablespoon butter
Cold water A few grains pepper
1 egg slightly beaten
Split crackers, put with fish in a baking dish, cover with cold water,
and soak over night or for several hours; drain, press out water, add
other ingredients, and bake about twenty-five minutes in a moderate
oven.
109.--BROILED FINNAN HADDIE
Wash well, and soak in lukewarm water half an hour; dry, brush with
melted butter, and broil for fifteen minutes, turning often; spread with
butter, sprinkle with lemon juice, and serve very hot.
110.--BROILED SALT CODFISH
Select thick pieces of fish, and soak over night in cold water; drain,
dry, brush with melted butter, and broil over a moderate fire ten
minutes, turning often. Spread with soft butter.
111.--BROILED SMOKED HERRING
Soak herring in cold water half an hour; drain, pour boiling water over
skin side, and soak for ten minutes; remove skin, place on a greased
broiler, and cook over a clear fire about eight minutes, turning
frequently; spread with a little Mustard Butter (see No. 459), and
sprinkle with lemon juice.
112.--BROILED SMOKED SALMON
Soak salmon in cold water for twenty-four hours, changing the water
once; drain, dry, place on a greased broiler, and broil over a moderate
fire about five minutes on each side, turning often. Spread with soft
butter and sprinkle with lemon juice.
113.--CREAMED CODFISH
1-1/2 cups hot milk 1 cup salt codfish flaked
3 tablespoons flour 1/2 tablespoon butter
1/8 teaspoon pepper
Thicken milk with flour which has been mixed to a paste with cold water,
add pepper, and cook fifteen minutes; soak codfish for two hours in
lukewarm water, separate into small flakes, add to sauce, and simmer
five minutes; add butter just before serving. One beaten egg or one
hard-cooked egg chopped may be added. Serve with baked potatoes.
114.--FISH CAKES WITH PORK SCRAPS
1 package shredded codfish 1 egg well beaten
2 cups hot mashed potato 2 tablespoons milk
1/8 teaspoon pepper 1/4 pound salt pork
Soak fish in lukewarm water fifteen minutes; drain, and squeeze in
cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat
well, shape into small flat cakes, and roll in flour; cut pork in thin
slices, and try out in frying pan; when crisp, but not burnt, remove to
platter; cook fish cakes in fat in pan until brown, and serve with a
piece of pork on each.
115.--FISH BALLS
Follow recipe for Fish Cakes (see No. 114), but shape slightly with a
tablespoon, and cook in deep fat one minute.
116.--FISH HASH
Follow recipe for Fish Cakes (see No. 114), but omit the egg and add
double the quantity of milk. Try out pork and remove scraps to platter;
spread hash in frying pan with the fat, and stir well; cook slowly until
well browned. Fold double, and serve with pork scraps.
117.--SALT CODFISH SOUFFLE
1 cup shredded codfish 2 tablespoons butter
2 cups mashed potato (hot or cold) Dash of pepper
Yolks of 2 eggs Whites of 2 eggs
Soak the fish in lukewarm water for ten minutes; drain and dry
thoroughly; mix with the potato; add egg yolks, which have been beaten
very light, and the butter and pepper. Beat well, and fold in the whites
of the eggs, which have been beaten stiff and dry. Put in a greased
baking dish, and bake about twenty minutes in a moderate oven. Half of a
green pepper and a slice of onion may be chopped and cooked in the
butter, and added to the potato and fish.
118.--SPANISH CODFISH
1 onion 1-1/2 cups tomatoes
1 green pepper 3/4 cup salt codfish
2 tablespoons bacon fat 1/4 teaspoon salt
Chop onion and pepper, and cook in the bacon fat about five minutes; add
the tomatoes and simmer ten minutes; add codfish, which has been flaked
and freshened in lukewarm water, and salt if necessary. Simmer two
minutes and serve with border of boiled rice.
FOOTNOTES:
[6] For cooking fish for which recipes are not given in this Chapter,
see Time Table for Cooking (page 240).