adding a teaspoonful of chopped onion. Fry brown in butter a small
onion, a tomato, and a green pepper, all chopped fine. Add two
tablespoonfuls of flour and cook to a smooth paste. Add the frog
legs and enough water or stock to keep from burning. Cover and
cook for ten or fifteen minutes.
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STEWED FROG LEGS--II
Melt one tablespoonful of butter and brown in it one tablespoonful
of flour, add one cupful of stock, and cook until thick, stirring
constantly. Add a dozen prepared frog legs simmer for ten minutes,
season with salt and pepper, take from the fire, add the yolk of
an egg beaten smooth with a little cold water; bring to the boil
and serve at once.
STEWED FROG LEGS--III
Soak the prepared legs in milk for fifteen minutes, dip in seasoned
flour, and fry in hot butter for three minutes. Cover with hot
water and simmer for twenty minutes. Bring half a cupful of cream
to the boil, stir in a tablespoonful of butter rolled in flour,
and cook until thick, stirring constantly. Add to the frog legs,
cook three minutes longer, season with salt, pepper, and minced
parsley, and serve.
STEWED FROG LEGS--IV
Brown a dozen frog legs in butter, sprinkle with flour, and add
enough cream to make the required quantity of sauce. Cook until
thick, stirring constantly. Add a teaspoonful each of onion-juice
and minced parsley, and salt and pepper to season. Take from
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the fire, and add the yolks of two eggs beaten smooth with a little
cold milk, bring to the boil, and serve very hot.
FROG LEGS À LA HOLLANDAISE
Fry the prepared frog legs in butter, seasoning with salt and pepper.
Add half a wineglassful of white wine, cover, and simmer for five
minutes; then add two cupfuls of Hollandaise Sauce, two teaspoonfuls
of finely chopped parsley, and a little lemon-juice. Bring to the
boil and serve very hot.
FROG LEGS À LA PROVENÇALE
Cover the bottom of a saucepan with olive-oil, and sprinkle with
finely minced garlic. Lay the frog legs on this, cover and cook
until brown. Squeeze over the juice of half a lemon, sprinkle with
parsley, and serve.
FROG LEGS AU BEURRE NOIR
Boil the legs in court bouillon for five minutes. Drain, arrange
on a serving-dish, sprinkle with minced parsley, and keep warm.
Brown half a cupful of butter in a frying-pan, taking care not
to burn. Add two tablespoonfuls of vinegar and salt and pepper to
season. Pour over the frog legs and serve.
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FROG LEGS À LA POULETTE--I
Parboil a dozen frog legs, drain and cool. Cook together one
tablespoonful each of butter and flour, add one cupful of milk,
or white stock, and cook until thick, stirring constantly. Add
salt and pepper to season, and the frog legs. Cover and cook for
twenty minutes. Take from the fire, add the yolk of an egg beaten
smooth with a little cold water, and a tablespoonful of minced
parsley. Bring to the boil, and serve at once.
FROG LEGS À LA POULETTE--II
Season prepared frog legs with salt, pepper, and nutmeg, and fry
brown in butter. Add two tablespoonfuls of flour and two cupfuls
of cream. Cook until thick, stirring constantly. Add a wineglassful
of white wine, two tablespoonfuls of butter, a tablespoonful of
minced parsley, and the yolks of four eggs beaten smooth with the
juice of a lemon. Bring to the boil and serve.
FROG LEGS PATTIES
Boil the legs until the meat drops from the bone, remove the bone,
reheat in Cream Sauce, and season to taste. Fill patty-shells and
serve.
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FROG LEGS À LA CREOLE
Melt a tablespoonful of butter in a saucepan and fry in it a chopped
onion, a tablespoonful of chopped raw ham, and half a green pepper
shredded. Season highly with salt and pepper, add four cupfuls of
stock, a tablespoonful of rice, six sliced okras, and one sliced
tomato. Cook thoroughly for twenty minutes. Add four cupfuls of
prepared frog legs, and simmer until they are tender. Half of this
recipe is sufficient for a small family.
[Page 161]
TWENTY-TWO WAYS TO COOK HADDOCK
BROILED HADDOCK--I
Clean and dry a fresh haddock, rub with vinegar, sprinkle with
flour, and broil on a well greased gridiron. Serve with Shrimp or
Anchovy Sauce.
BROILED HADDOCK--II
Soak the fish for an hour in a marinade of oil and vinegar. Drain,
wipe dry, broil, and serve with melted butter.
BROILED HADDOCK À LA MAÎTRE D'HÔTEL
Clean and split a haddock, season with salt and pepper, dredge with
flour, and broil. Serve with Maître d'Hôtel Sauce.
BROILED SMOKED HADDOCK
Rub the fish with melted butter, season with pepper, and broil.
Serve very hot.
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FRIED FILLETS OF HADDOCK--I
Skin, clean and fillet a haddock. Season with pepper and salt, dip
into egg and crumbs and fry brown in deep fat.
FRIED FILLETS OF HADDOCK--II
Cut the fish into fillets and marinate in oil and vinegar with
a little onion. Drain, dip in batter, then in crumbs, and fry in
deep fat. Serve with Tomato Sauce.
FRIED SMOKED HADDOCK
Soak a haddock for four hours in olive-oil to cover. Drain and
fry in a frying-pan with a little of the oil. Season with pepper
and serve very hot.
BAKED HADDOCK--I
Make a stuffing of equal parts of chopped bacon and bread-crumbs,
season with salt and pepper, anchovy essence, and add a raw egg to
bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful
of flour with one of cold water, add one cupful of boiling water,
and cook until thick, stirring constantly. Add one tablespoonful
of butter and two tablespoonfuls of essence of anchovy. Pour the
sauce into a baking-pan, put the fish on it, and bake for an hour,
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basting as required.
BAKED HADDOCK--II
Make a stuffing of one cupful of cracker crumbs, one fourth of
a cupful of butter, and salt, minced onion, pickles, pepper, and
parsley to season. Stuff the fish, sew up, cover with strips of
salt pork, dredge with flour, and bake until brown, basting as
required. Serve with any preferred sauce.
BAKED HADDOCK--III
Stuff the fish with crumbs and chopped veal, seasoning to taste
and using a raw egg to bind. Rub with beaten egg, sprinkle with
crumbs, and bake in a moderate oven, basting with melted butter
as required. Serve with Anchovy Sauce.
BAKED FILLETS OF HADDOCK
Clean and fillet a fish, put into a pan with melted butter, and
season with pepper, salt, and lemon-juice. Sprinkle with minced
parsley, cover with buttered paper, and bake in the oven. Serve
with Italian Sauce.
BAKED HADDOCK WITH SAUCE
Clean and cut up the fish, and remove the
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bones. Cut into small pieces. Butter a baking-dish, sprinkle with
crumbs, put in a layer of the fish, and spread with crumbs seasoned
with salt, pepper, thyme and grated onion, and mixed to a paste with
raw egg. Repeat until the dish is full, having crumbs and butter
on top. Add enough milk to moisten, and bake. For the sauce, simmer
the bones and trimmings of the fish, strain, season, and thicken
with a tablespoonful each of butter and flour cooked together and
blended with a little cold water.
BAKED HADDOCK WITH OYSTER STUFFING
Remove the skin, head, and tail, and take out as many bones as
possible. Divide into two fillets. Sprinkle with salt and brush
with lemon-juice. Lay one fillet on a greased fish sheet in a
dripping-pan, and cover thickly with seasoned oysters dipped in
buttered cracker crumbs. Cover with the other fillet, brush with
egg slightly beaten, cover with buttered crumbs, and bake for fifty
minutes in a moderate oven. Serve with Hollandaise Sauce.
HADDOCK RAREBIT
Cut the haddock into slices an inch thick.
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Free from bone and skin. Lay in a greased baking-dish, and season
with salt and pepper. Grate sufficient cheese to cover, and season
with salt, red pepper, and mustard. Make to a smooth paste with
cream or beaten egg. Put into a hot oven and cook until the cheese
melts and browns, and the fish is firm. Take up carefully on a
platter, and pour one tablespoonful of Sherry over each slice.
BOILED HADDOCK WITH WHITE SAUCE
Boil the fish in salted and acidulated water, with a bunch of parsley
to season. Cook together two tablespoonfuls of butter and one of
flour, and add salt, pepper, and grated nutmeg to season. Add two
cupfuls of boiling water, bring to the boil, strain, add two
tablespoonfuls of butter and the juice of a lemon, pour over the
fish and serve.
BOILED HADDOCK WITH EGG SAUCE
Mix finely grated bread-crumbs with half the quantity of chopped
beef suet. Season with minced parsley, shallot, thyme, pepper,
salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the
fish and boil in salted water. For the sauce, melt one tablespoonful
of butter, add two of flour, and cook thoroughly. Add two cupfuls of
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boiling water, and cook until thick, stirring constantly. Add two
chopped hard-boiled eggs, season to taste, pour over the fish, and
serve.
BOILED HADDOCK WITH LOBSTER SAUCE
Boil the fish gently in salted boiling water to cover. Melt three
tablespoonfuls of butter, add two tablespoonfuls of flour, and
cook thoroughly. Add gradually two cupfuls of boiling water and
cook until thick. Season with lemon-juice and cayenne. Strain the
sauce and reheat. Add the finely-cut meat of a small boiled lobster
and the pounded coral. Pour over the fish and serve.
STEWED HADDOCK
Split the fish lengthwise and cut into pieces. Boil the bones and
trimmings in water to cover, and strain. Butter a baking-dish,
put the fish into it with the flesh downward, and sprinkle each
piece with salt, cayenne, mace, and flour. Pour over it two cupfuls
of the fish liquor, cover, and simmer for twenty minutes. Add two
teaspoonfuls of anchovy essence and one cupful of Sherry. Blend
together two tablespoonfuls each of flour and butter, make smooth
with a little of the gravy, and thicken all of it. Simmer for ten
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minutes and serve with the gravy poured over the fish. Garnish with
lemon and parsley.
HADDOCK AND OYSTERS
Clean and fillet a haddock. Cover the trimmings with water and add
the liquor drained from a pint of oysters. Add a slice of onion,
a pinch of powdered sweet herbs, and a slice of carrot. Simmer to
form a stock. Put a layer of sliced onion into a saucepan, and
arrange upon it the fillets of fish, and a pint of oysters; sprinkle
with salt and pepper, add the juice of a lemon, cover with sliced
onion, strain the stock over, cover and simmer until the fillets
are tender. Arrange the fillets on a hot dish with the oysters,
strain the liquid, thicken it with the yolks of four eggs, pour
over, and serve.
FILLETS OF HADDOCK À LA ROYALE
Prepare the fillets and put into a basin with a marinade of oil
and lemon-juice, seasoned with pepper, salt, minced parsley and
chopped shallots. Drain, dip into batter and fry in deep fat. Serve
with any preferred sauce.
HADDOCK À LA CRÈME
Boil the fish in salted and acidulated water.
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Melt two tablespoonfuls of butter and cook in it two heaping
tablespoonfuls of flour. Add four cupfuls of milk and cook until
thick, stirring constantly. Season with pepper, salt, grated onion,
and minced parsley. Put the fish upon a serving-dish, skin it carefully,
and pour the sauce over it. Put a border of mashed potatoes around
the fish, rub with melted butter and put into the oven until the
potato is brown.
HADDOCK CUTLETS
Prepare a sauce according to directions given in the preceding
recipe, using one fourth the quantity of milk. Mix the sauce with
cold cooked haddock, minced very fine, and cool. Shape into cutlets,
dip into egg and crumbs, and fry in deep fat.
[Page 169]
EIGHTY WAYS TO COOK HALIBUT
BROILED HALIBUT--I
Cut into steaks, dust with salt and pepper, cover with melted butter,
and let stand for half an hour. Dredge with flour and broil. Serve
with a garnish of sliced lemon and parsley.
BROILED HALIBUT--II
Freshen salt halibut for an hour or two in cold water, drain, season
with pepper, and wrap each slice in tough paper well buttered,
twisting the ends. Broil for eight minutes. Take from the papers
and serve with any preferred sauce.
BROILED HALIBUT--III
Season with salt and pepper and broil on a buttered gridiron over
a clear fire. Serve with plenty of melted butter.
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BROILED HALIBUT--IV
Sprinkle halibut steaks with salt, rub thoroughly with melted butter
and broil until brown. Garnish with lemon and parsley.
BROILED HALIBUT--V
Rub halibut steaks with olive-oil and lemon-juice, and broil over
a clear fire. Season with pepper and salt and serve with melted
butter.
BROILED HALIBUT À LA BOSTON
Broil one side of halibut steaks until heated through, then turn,
and spread the other side with a paste of butter, flour, chopped
onion, and tomato pulp. Cook until brown and serve with the crust
side up.
HALIBUT À LA RAREBIT
Sprinkle two halibut steaks with salt and pepper, brush with melted
butter, and bake until done. Arrange on a platter, pour over a
Welsh rarebit, and serve.
HALIBUT À LA MAJESTIC
Skin and bone halibut steaks, and cut into fillets. Lay in a buttered
baking-dish, spread with butter, and add a wineglassful of white
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wine, and a little boiling water. Cover with buttered paper, and
set into a hot oven until cooked. Take the pan out, cover the fish
with a layer of sweet Spanish peppers, spread with Cream Sauce,
sprinkle with crumbs and grated cheese, dot with butter, and brown
in a hot oven. Serve in the same dish.
HALIBUT À LA CONANT
In a buttered baking-pan put three thin slices of fat salt pork,
three slices of onion and a bit of bay-leaf. On top of these lay a
halibut steak and spread over it one tablespoonful each of butter
and flour blended together. Cover with buttered cracker crumbs and
small strips of salt pork, and bake for twenty minutes. Garnish
with lemon and parsley.
HALIBUT À LA MAÎTRE D'HÔTEL
Soak two halibut steaks for an hour in lemon-juice, seasoned with
salt, pepper, and minced parsley. Mix together two tablespoonfuls
of butter, one tablespoonful of flour, and two cupfuls of boiling
water. Cook until thick, stirring constantly. Put the slices of
halibut into a buttered pan, cover with the sauce, and bake for
twenty minutes, basting as required. Serve with any preferred sauce.
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HALIBUT À LA CREOLE--I
Wash a thick piece of halibut, put on a buttered baking-dish, and
season with salt and pepper. Cover with finely minced garlic, add
one cupful of canned tomatoes and enough boiling water to keep
from burning. Bake until done, basting as required.
HALIBUT À LA CREOLE--II
Lay halibut steak for an hour in oil and vinegar, adding chopped
onion and minced parsley to the marinade. Drain and put the fish into
a baking-pan. Turn over it a sauce made of one cupful of strained
tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour,
and salt, paprika, and grated onion to season. Cover closely and
bake until tender. Sprinkle with grated cheese and cook for five
minutes longer. Transfer the fish carefully to a hot platter and
pour the sauce around it.
HALIBUT À LA CREOLE--III
Boil together a pint of stewed tomatoes, a cupful of water, a slice
of onion, and three cloves. Blend together two tablespoonfuls of
butter and one of flour, and stir into the sauce when it boils.
Season with salt and pepper, and cook for ten minutes. Strain and
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cool. Skin the fish according to directions given in the recipe for
Baked Halibut--I. Put on a buttered tin sheet in a baking-pan,
season with salt and pepper, and bake, basting frequently with the
sauce.
BAKED HALIBUT--I
Take three or four pounds of the fish and remove the dark skin,
by dipping it into boiling water and scraping. Rub the flesh with
salt and pepper, put it into a baking-pan, and add enough milk
to cover the bottom of the pan an inch deep. Bake for an hour,
basting frequently with the milk. Take out the fish, remove the
bone and skin, and serve with Egg Sauce.
BAKED HALIBUT--II
Soak six pounds of halibut in salt water for two hours. Wipe dry
and score the outer skin. Bake for an hour in a moderately hot
oven, basting with melted butter and hot water. Add a little boiling
water to the gravy, a tablespoonful of walnut catsup, a teaspoonful
of Worcestershire Sauce, salt and pepper to season, and the juice
of a lemon. Thicken with browned flour rubbed smooth with a little
cold water.
[Page 174]
BAKED HALIBUT--III
Take a thick cut of halibut and soak for half an hour in salted
water. Put into a baking-pan with two slices of carrot, a slice
of onion, and half a bay-leaf. Pour over it a cupful of boiling
water and two tablespoonfuls of melted butter. Bake for an hour,
basting frequently, and serve with any preferred sauce.
BAKED HALIBUT--IV
Lay a thick piece of halibut into a buttered pan, cover with thin
slices of salt pork, and dredge with salt, pepper, and flour. Cover
the bottom of the pan with boiling water, and bake for an hour.
Baste with the gravy in the pan and melted butter, adding salt,
pepper, and flour as needed. A bay-leaf, a sprig of parsley, two
slices of carrot, and half an onion or a clove of garlic may be
put into the dripping-pan.
BAKED HALIBUT--V
Prepare according to directions given for Baked Halibut--II, seasoning
the gravy with lemon- and onion-juice, celery salt, and half a
cupful of Claret.
[Page 175]
BAKED HALIBUT WITH LOBSTER SAUCE
Put a piece of halibut on a buttered fish sheet, sprinkle with
salt and pepper, and dredge with flour. Cover the bottom of the pan
with water, add a sprig of parsley, a slice of onion, two slices
of carrot, three tablespoonfuls of butter, and a bit of bay-leaf.
Bake for an hour, basting as required, and serve with Lobster Sauce.
BAKED HALIBUT WITH TOMATO SAUCE
Cook together for twenty minutes two cupfuls of tomatoes, one cupful
of water, a slice of onion, three cloves, and a teaspoonful of
sugar. Cook together three tablespoonfuls each of butter and flour,
stir into the hot mixture, and cook until thick. Strain, and pour
half of the sauce around two pounds of halibut placed on a buttered
tin sheet. Bake for thirty-five minutes, basting often. Transfer
to a hot platter and pour the remaining sauce around.
BAKED HALIBUT WITH CREAM
Cover the fish with Cream Sauce, then with crumbs, dot with butter,
and bake.
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BAKED FILLETS OF HALIBUT AU GRATIN
Bake half a dozen fillets of halibut for half an hour, seasoning
with salt and pepper and basting with milk. Cover with a Cream
Sauce to which half a cupful of grated cheese has been added, then
with fried crumbs. Reheat and serve in the same dish.
BAKED HALIBUT STEAKS WITH OYSTERS
Soak two halibut steaks for an hour in a marinade of oil and vinegar.
Lay thin slices of salt pork upon a buttered tin sheet, and spread
thin slices of salt pork upon it. Lay one of the steaks upon the
pork. Dip oysters in melted butter, then in cracker crumbs, and
cover the steak with them. Put the other steak on top, cover with
thin slices of pork and bake for forty minutes, basting with the
juice in the pan or with butter melted in hot water. A few minutes
before taking up, remove the pork from the top and cover with cracker
crumbs and melted butter. Serve with Hollandaise Sauce to which
parboiled oysters have been added.
BAKED FILLETS OF HALIBUT
Skin, bone and fillet two halibut steaks.
[Page 177]
Dip in melted butter, season with salt, pepper, lemon- and onion-juice.
Roll up each fillet, fasten with a wooden toothpick, and bake for
twenty minutes, basting with butter melted in hot water. Serve
with any preferred sauce.
BAKED HALIBUT STEAKS--I
Put a halibut steak into a buttered baking-dish, and spread with a
dressing made of one cupful of crumbs, one tablespoonful of butter,
and grated onion, minced parsley, grated nutmeg, salt, and red and
black pepper to season. Lay another steak on top, season with salt
and pepper, dot with butter, and bake for half an hour.
BAKED HALIBUT STEAKS--II
Wash the steaks and soak for an hour in olive-oil and lemon-juice.
Put into a buttered baking-dish, sprinkle with minced onion and
parsley, and pour over a Cream Sauce, using white stock instead
of milk, if preferred. Put a layer of flaked cooked halibut into a
buttered baking-dish, season with salt, pepper, and grated nutmeg,
add a layer of chopped mushrooms and a few tablespoonfuls of the
sauce. Repeat until the dish is full, having sauce on top. Sprinkle
with crumbs, dot with butter, and brown in the oven.
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BAKED HALIBUT STEAKS--III
Trim the steaks, lay them in a baking-pan, season with salt and
pepper, dredge with flour, dot with butter, pour over one cupful
of cream and bake for fifteen minutes in a quick oven, basting
with cream.
BAKED CHICKEN HALIBUT
Prepare a dressing according to directions given in the preceding
recipe. Stuff a chicken halibut, sew up and bake in a buttered
pan, basting with melted butter and salted hot water. Serve with
Hollandaise Sauce.
BAKED HALIBUT STEAKS WITH TOMATOES
Soak the steaks for an hour in olive-oil and lemon-juice. Cook
together for fifteen minutes a can of tomatoes and a seeded chopped
green pepper, half an onion, a teaspoonful of sugar, and pepper and
salt to season. Rub through a colander and cool. Put the drained
fish in a buttered baking-pan, pour the sauce over, and bake.
DEVILLED HALIBUT--I
Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the
yolks of two eggs, a tablespoonful of melted butter, and salt,
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paprika, grated onion, and minced parsley to season. Mix the fish,
moisten with oyster liquor, and fill buttered individual shells.
Cover with crumbs, season with salt and pepper, dot with butter,
and brown in the oven.
DEVILLED HALIBUT--II
Flake a pound of cooked halibut. Mix together the pounded yolks
of three hard-boiled eggs, one tablespoonful of olive-oil, two
teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of
cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire
sauce, half a teaspoonful of anchovy paste, and enough vinegar
to make a smooth paste. Mix thoroughly with the fish, and garnish
with hard-boiled eggs sliced or quartered.
MOULDED HALIBUT WITH GREEN PEAS
Chop a pound of raw halibut very fine. Add to it the yolk of an
egg well beaten, and salt, red and white pepper to season. Add
a teaspoonful of corn-starch rubbed smooth with two thirds of a
cupful of milk and one third of a cupful of cream, whipped solid.
Fill buttered individual moulds, put into a pan of hot
[Page 180]
water, and bake in a slow oven for twenty minutes. Turn out on a
platter and surround with cooked peas, reheated in Cream Sauce.
SANDWICHES OF CHICKEN HALIBUT
Cut chicken halibut into thin fillets. Put together in pairs with
chopped oysters between, rubbed to a paste with seasoned crumbs
and cream. Rub with melted butter, sprinkle with lemon-juice, and
season with salt and pepper. Put into a shallow pan with half a
cupful of white wine, and bake for twenty minutes. Arrange on a
platter, sprinkle with minced parsley, and serve with Hollandaise
Sauce.
TURBANS OF HALIBUT
Have a slice of halibut cut two inches thick. Take off the skin
and cut into cylinders with a small tin baking-powder box. Steam
until firm and serve with a Cream Sauce flavored with parsley and
lemon. Or, bake in milk and serve with Cream Sauce, using stewed
and strained tomato for half of the liquid.
HALIBUT AND LOBSTER À LA HOLLANDAISE
Reheat equal quantities of boiled and flaked lobster and halibut
in Hollandaise Sauce.
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HALIBUT STEAK À LA JARDINIÈRE--I
Soak halibut steaks for an hour in salt and water. Wipe dry and rub
with melted butter. Butter a china baking-dish, sprinkle chopped
onion on the bottom and put in the steaks. On top put a boiled
carrot cut into dice, half a dozen sliced tomatoes, a shredded
green pepper, and half a cupful of green peas. Add enough salted
boiling water to keep the fish from scorching, put a tablespoonful
of butter on top, cover, and bake until done. Drain the liquor
carefully from the pan, add three tablespoonfuls of white wine,
and thicken with a teaspoonful of butter rolled in browned flour.
Serve separately as a sauce.
HALIBUT À LA JARDINIÈRE--II
Cover two slices of halibut with a chopped onion, two tomatoes
sliced, a shredded and seeded green pepper, a dozen chopped almonds,
a tablespoonful of melted butter, and salt to season. Bake for
half an hour, pour over the sauce from the pan, and serve.
HALIBUT IN CUCUMBERS