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 sauté 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 À 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 À L'ALLEMANDE
Clean and cut into strips two pounds of
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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 À 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 À LA FRANÇAISE
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 À 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 À LA MARINIÈRE
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 À 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 À LA PÉRIGUEUX
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 À 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 À LA PROVENÇALE
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 À 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 À 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 À 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 À 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 À 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 À 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 Béchamel 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.
FRICASSÉED 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 SOUFFLÉ
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 À 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 À 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 À 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 À 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 À LA BEURRE NOIR