=Fish a la Creme.=
3 pounds of sturgeon or any solid white fish boiled until tender. Remove
bone, mince fine, and season with salt, pepper, wine and lemon juice. 1
quart milk, boiled with two good-sized onions until they are in shreds.
Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour.
Strain the boiling milk with this and return to the stew-pan and boil
again, taking care to stir to prevent lumps and burning. Grate the rind
of one lemon, with juice and one tumbler of wine and mix thoroughly
through the fish. Take one loaf of bread, removing all crust, and pass
through the colander. Have dish very hot, putting fish and crumbs in
layers, bringing crumbs on top. Place in hot oven for a few minutes. A
nice lunch dish.
=A Norwegian Fish Dish.=
Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe
with a soft cloth wrung out in cold water. Scrape all the flesh from
skin and bone; and put the head, bones and skin on to boil, and when
thoroughly cooked, strain. Take equal parts of scraped fish and chopped
suet, one tablespoon of salt and pound to a paste. Add 2 eggs, 2
tablespoonfuls of flour, a little mace and ginger. Boil some cream, and
when cold, gradually add enough to make a soft batter. Try a little of
this in the boiling stock to see if the consistency is right. Then put
in a buttered, breaded mould and cook two hours. If some of the batter
is left, form in balls and cook in the fish stock and serve as soup.
=Finnan haddies (from Delmonico's).=
1/2 pound of fish picked up and braized in butter and cooked in the
following sauce: 1 cup of cream over hard boiled egg cut in squares; the
yolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour to
thicken; a little pepper and Worcestershire sauce. Serve on toast.
=Stuffed Smelt.=
Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of bread
crumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon of
pepper and a few herbs. Bone the smelt, stuff and sew up. Roll in melted
butter and fine bread crumbs. Bake about fifteen minutes.
SAUCE.--1/2 cup butter worked to a cream; yolks of 3 eggs beaten in one
by one; juice of 1/2 a lemon; 1/2 teaspoonful salt, 1/4 teaspoon pepper
and 1/2 cup boiling water. Beat and put on stove in a saucepan of
boiling water to thicken.
=Brown Fish Chowder.=
1 onion fried in butter. Cut any white fish in small pieces and fry in
this after first rolling the fish in flour. Take the fish out and lay on
brown paper. Put into a saucepan 2 tablespoonfuls dry flour and stir
until it is brown; then gradually stir in a quart of water. When this
has boiled, add the fish and seasoning.
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