with a fork. Make a Cream Sauce, seasoning with curry powder. Pare,
cut in halves, and parboil in beef stock
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as many cucumbers as are required. Scoop out the inside of each
half, fill with the creamed fish, cover with crumbs, dot with butter,
and bake in the oven until the cucumbers are soft. Serve with a
garnish of lemon and parsley.
HALIBUT WITH ANCHOVY SAUCE
Four tablespoonfuls of butter, four tablespoonfuls of flour, one
eighth teaspoonful of pepper, one half teaspoonful of salt, two
hard-boiled eggs chopped, two cupfuls of cream, two drops of tabasco,
one teaspoonful of anchovy essence, one and one half cupfuls of
cold cooked halibut, flaked. Mix the ingredients in the order given
and cook for ten minutes. Serve with brown bread spread with cheese
and chopped olives.
HALIBUT AU GRATIN
Flake cold cooked halibut and mix with an equal quantity of Cream
Sauce. Put into buttered individual shells, sprinkle with crumbs,
dot with butter, and brown in the oven.
ESCALLOPED HALIBUT
Prepare the fish according to directions given in the preceding
recipe, and add the yolks of two eggs well beaten. Fill a baking-dish,
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using alternate layers of fish and grated cheese. Cover with crumbs,
dot with butter, and brown in the oven.
HALIBUT STEAK À LA FLAMANDE
Butter a baking-pan, sprinkle with chopped onion, and lay a halibut
steak upon it. Pour over the beaten yolk of an egg, season with salt
and pepper, add the juice of half a lemon, and one tablespoonful
of butter cut into small pieces. Bake for thirty minutes. Add to
the liquid remaining in the pan enough boiling water to make the
required quantity of sauce, and thicken it with browned flour.
CREAMED HALIBUT
Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful
of minced parsley, the juice of half a lemon, and three tablespoonfuls
of grated Parmesan cheese. Spread on buttered toast, sprinkle with
minced parsley and serve.
HALIBUT SALAD
Take cold cooked halibut cut small, salt and pepper lightly, and
sprinkle with lemon-juice. For the dressing boil three large peeled
potatoes until mealy. Drain, let dry, and
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beat to a dry powder with a fork. Add one saltspoonful of salt, the
same of mustard and pepper, one rounding teaspoonful of powdered
sugar, and two tablespoonfuls of vinegar beaten in gradually. Pour
over the halibut and decorate with lettuce or green tops.
TURKISH HALIBUT
Place on the bottom of a baking-pan two or three slices of onion,
then a cutlet of halibut, and put a tablespoonful of butter cut
into small bits over the top of the fish. Cut three skinned tomatoes
into quarters, slice a sweet green pepper into ribbons, and put
the tomatoes and pepper on the fish. Put the pan on the shelf of
the oven to cook first the vegetables, but do not let it remain
there long enough to discolor or change their shape; then remove it
to the bottom of the oven, baste it well, and finish the cooking.
When done place it carefully on a hot dish, and pour over it the
juice from the pan.
HALIBUT PIE
Butter a china baking-dish and sprinkle with chopped shallots and
parsley. Add a layer of chopped halibut, and salt, pepper, grated
nutmeg, chopped shallots, and parsley
[Page 185]
to season. Dot with butter and cover with sliced hard-boiled eggs.
Add a cupful of Cream Sauce, and two wineglassfuls of white wine.
Wet the edge, cover with pastry, gash, brush with egg and bake for
an hour and a half in a moderate oven. Make a hole in the centre
and moisten the pie with milk if it becomes too dry.
STEAMED HALIBUT
Put the prepared fish on a plate, cover with a cloth, and put in
a steamer. Steam for two hours and pour over an Egg Sauce.
HALIBUT MOUSSELINES
Mince enough uncooked halibut to make two cupfuls, add one cupful
of soft bread-crumbs and one half cupful of cream. Press through
a colander, season with salt, pepper, lemon-juice, a suspicion
of mace and Worcestershire Sauce. Fold in carefully the beaten
whites of four eggs. Turn into buttered moulds (round-bottomed
ones) and steam one half hour. Turn out on separate plates, surround
with sauce, make a stock of the fish bones and water, and add it
to two tablespoonfuls of butter and two of flour cooked together.
There should be one and one half cupfuls of stock. Add one half
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cupful of cream, and when boiling add salt, pepper, and one
tablespoonful of grated horseradish soaked in lemon-juice.
HALIBUT STEAKS À LA MAÎTRE D'HÔTEL
Season the steaks with salt and pepper, and rub thoroughly with
oil. Broil in a double-broiler, and serve with melted butter, minced
parsley, and lemon-juice.
TIMBALE OF HALIBUT
Chop half a pound of raw halibut and press it through a sieve.
Mix a cupful of bread-crumbs to a smooth paste with half a cupful
of milk, and cook until it thickens. Take from the fire, add the
fish pulp and the stiffly beaten whites of five eggs. Fill buttered
timbale moulds with the mixture and cook in a pan of hot water in
a moderate oven for twenty minutes. Serve with Cream or Tomato
Sauce.
FILLETS OF HALIBUT À LA POULETTE
Free the fish of skin and bones and cut it into fillets. Sprinkle
with lemon-juice, salt, and pepper. Cover with sliced onion and let
stand for half an hour. Remove the onion, dip into melted butter,
roll up each piece, and fasten with a wooden toothpick. Dip once
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more into the butter, dredge thickly with flour and bake for twenty
minutes in a moderate oven. Cut the whites of three hard-boiled
eggs into rings, and arrange around the fillets after taking up.
Sprinkle the grated yolks over the fish and serve with Cream Sauce.
COLD HALIBUT FILLET
Prepare half a dozen fillets of halibut, remove the skin and bone,
and boil in court bouillon. Drain and sprinkle with olive-oil,
lemon-juice, minced parsley, and chopped onion. Serve with Tartar
Sauce.
FILLETS OF HALIBUT WITH TOMATO SAUCE
Prepare the fillets according to directions previously given, and
bake, basting with tomato-juice and melted butter. Serve with Tomato
Sauce.
FILLETS OF HALIBUT STUFFED WITH OYSTERS
Prepare the fillets according to directions given for Fillets of
Halibut à la Poulette. Roll each one around an oyster, fasten with
a wooden toothpick, and bake as usual.
[Page 188]
FILLETS OF HALIBUT WITH BROWN SAUCE
Put the seasoned fillets into a buttered pan with sufficient boiling
water, and bake, basting as required. Drain off the water, add to
it a teaspoonful of beef extract, and thicken with browned flour.
Pour the sauce over the fish, cover with buttered crumbs, and bake
until the crumbs are brown.
FILLETS OF HALIBUT WITH POTATO BALLS
Cut the solid meat into fillets, seasoning with salt, pepper, onion-
and lemon-juice. Brown slightly in pork fat, then place in a
baking-dish. Prepare a Cream Sauce, adding to it a slice each of
carrot and onion, a bay-leaf, and minced parsley and grated nutmeg
to season. Strain over the fish and bake for twelve minutes. Serve
with a border of steamed potato balls.
FRIED FILLETS OF HALIBUT--I
Prepare the fillets according to directions previously given and
soak for an hour in a marinade of oil, vinegar, and minced onion.
Drain, dip in batter, then in crumbs, and fry in deep fat.
[Page 189]
FRIED FILLETS OF HALIBUT--II
Clean and fillet the fish. Dip into beaten egg, then into crumbs,
and fry in deep fat. Serve with melted butter, lemon-juice, and
minced parsley.
MAYONNAISE OF HALIBUT WITH CUCUMBERS
Boil or steam halibut steaks according to directions previously
given. Remove the skin, cover with thinly sliced cucumbers, and
pour over a Mayonnaise dressing.
HALIBUT LOAF
Cook together two tablespoonfuls of butter and one tablespoonful of
flour. Add half a can of chopped mushrooms, two cupfuls of chopped
cooked halibut, pepper, salt, onion-juice, and anchovy paste to
season, and two eggs beaten smooth with four tablespoonfuls of
cream. Pour into a buttered mould, cover set into a pan of hot water
and cook steadily for an hour. Turn out and garnish with potato
balls.
HALIBUT AND EGGS
Flake a pound of cooked halibut and mix with six eggs well beaten.
[Page 190]
Season with salt and pepper and cook in butter, stirring constantly
until the eggs set. Serve on buttered toast.
HALIBUT IN RAMEKINS
Prepare the fish according to directions given for Halibut in Cucumbers.
Fill buttered individual dishes, cover with crumbs, dot with butter,
and bake in the oven.
HALIBUT FISH BALLS
Flake cold cooked halibut and mix with an equal quantity of mashed
potatoes beaten very light with egg. Season with salt, pepper, and
melted butter. Shape into balls, dip into melted butter, dredge
with flour, and fry in deep fat.
BREADED HALIBUT
Prepare according to directions given for Halibut à la Creole--I,
sprinkling with minced parsley as well as garlic. Cover with crumbs,
dot with butter, and bake in the oven.
COQUILLES OF HALIBUT
Flake cold cooked halibut, and mix with Cream Sauce. Season with
mushroom catsup, fill buttered individual shells, cover with fried
[Page 191]
bread-crumbs and heat thoroughly in the oven.
HALIBUT WITH CAPER SAUCE
Boil the halibut in salted and acidulated water. Pour over a Caper
Sauce.
HALIBUT PUDDING
Three pounds of halibut, six eggs, one quarter pound butter, one
quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful
of flour. Skin and bone the fish and run through a meat-chopper.
Add flour and corn-starch, mixing well. Add butter, rubbing all
to a cream; next the eggs, one at a time, thoroughly beating after
each one. Add milk gradually, one quarter teaspoonful pepper and
one and one half teaspoonfuls of salt. Beat until it thickens.
Grease and line a deep baking-pan with browned bread-crumbs. Fill
with the fish mixture and sprinkle crumbs on top. Bake for an hour
and a half in a moderate oven; cover at first, then remove the
cover and let it brown well.
BOILED HALIBUT--I
Put two pounds of halibut into a saucepan and cover it with fresh
water. Add a sliced onion, half a carrot sliced, two tablespoonfuls
of vinegar, a small bunch of parsley, a pinch
[Page 192]
of powdered sweet herbs, and two tablespoonfuls of salt. Simmer
until done, drain, and serve with melted butter to which a little
anchovy paste has been added.
BOILED HALIBUT--II
Rub the fish with salt, sprinkle with lemon-juice, and keep in a
cool place for an hour. Cover with cold water, bring quickly to
the boil, and simmer until done. Serve with Egg Sauce.
BOILED HALIBUT STEAKS AU GRATIN
Soak the steaks in salted water for an hour, drain, and sprinkle
with oil and lemon-juice. Put into a covered baking-pan, sprinkle
with chopped onion and a tablespoonful of melted butter, and add
a cupful of boiling water. Cover and cook until nearly done, then
uncover, sprinkle with crumbs, dot with butter, and bake brown.
Serve with Tartar Sauce.
BOILED HALIBUT STEAKS
Cover the steaks with court bouillon or hot water, and add a slice
each of carrot, onion, and celery, a bay-leaf, four cloves, six
peppercorns, and the juice of half a lemon. Simmer until done,
drain and serve with any preferred sauce.
[Page 193]
BOILED HALIBUT À LA BECHAMEL
Prepare Boiled Halibut according to directions previously given,
and serve with Bechamel Sauce, seasoning with salt, pepper, and
grated nutmeg. Add four tablespoonfuls of butter and a pinch of
sugar, and strain over the fish.
BOILED HALIBUT WITH PARSLEY SAUCE
Boil the halibut in salted and acidulated water. For the sauce
boil a cupful of chopped parsley for five minutes in a cupful of
water. Strain the water through a sieve, and thicken with a
tablespoonful of butter blended with a tablespoonful of flour.
Take from the fire, season with salt, pepper, and grated nutmeg,
add the yolks of two eggs well beaten, a little minced parsley,
two tablespoonfuls of butter, and a few drops of lemon-juice or
vinegar. Strain over the fish and serve.
CARBONADE OF HALIBUT
Skin the halibut and cut into large cubes. Dip into melted butter,
seasoned with salt, pepper, and onion-juice, then into beaten egg,
then into crumbs. Put into a buttered
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baking-pan, spread with egg and butter, and cook in a hot oven for
twelve minutes. Serve with Hollandaise Sauce.
FRIED HALIBUT--I
Cut into steaks, and sauté in butter in a frying-pan, or dip in
egg and crumbs and fry in deep fat.
FRIED HALIBUT--II
Season halibut steaks with salt and pepper, dredge with flour, and
sauté in salt pork fat. Serve the pork with the fish.
FRIED HALIBUT--III
Soak halibut steaks for an hour in a marinade of oil and vinegar.
Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned
crumbs. Fry in deep fat.
[Page 195]
FRIED HALIBUT WITH TOMATO SAUCE
Remove the skin and bones from small halibut steaks, dip in milk,
roll in seasoned flour, and fry light brown. Serve with a sauce
of stewed, strained, and seasoned tomatoes thickened with butter
and flour, cooked together.
ESCALLOPED HALIBUT AU PARMESAN
Cut in thin slices four pounds of halibut meat. Put into a buttered
pan with salt, pepper, grated nutmeg, and chopped onions to season.
Cover, cook slowly, and then drain. Cook together two tablespoonfuls
each of butter and flour, add a quart of milk and cook until thick,
stirring constantly. Take from the fire, add the yolks of four
eggs well beaten and half a cupful of grated cheese. Put into a
buttered baking-dish a layer of fish, cover it with sauce, and repeat
until the dish is full, having sauce on top. Sprinkle thickly with
crumbs and grated cheese, dot with butter, and bake in a moderate
oven.
BREADED HALIBUT STEAKS
Dip halibut steaks into egg and bread crumbs, and broil on a buttered
gridiron, basting with melted butter or olive-oil.
HALIBUT TIMBALES
Chop fine a slice of raw halibut, and rub it through a sieve. Season
one cupful of the pulp with salt, red pepper, and onion-juice,
then add gradually the stiffly beaten whites of four eggs, and
one cupful of whipped cream. Fill buttered timbale moulds, cover
[Page 196]
with buttered paper, and bake for fifteen minutes in a pan of hot
water. Turn out and serve with any preferred sauce.
HALIBUT à LA POULETTE
Melt one fourth of a cupful of butter, and season it with salt,
pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut
into it, roll up, and fasten with a wooden toothpick. Dredge with
flour and bake, basting with melted butter. Arrange on a platter,
pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled
eggs.
[Page 197]
TWENTY-FIVE WAYS TO COOK HERRING
STEWED HERRING
Clean the fish and cut off the heads. Pack in layers in an earthen
pot, and sprinkle salt and pepper over each layer. Chop together
carrots and onions, enough to cover the fish, and fry in butter
with parsley, a few peppercorns, and a minced clove of garlic.
Pour over the vegetables enough white wine to cover the fish, and
bring to the boil. Simmer for half an hour, then strain over the
fish and cook over a slow fire until done.
MATELOTE OF HERRING
Cut off the heads and tails and divide each herring lengthwise
into two fillets. Put a small amount of butter into a frying-pan
and add enough flour to absorb nearly all of it, then add a little
chopped parsley and a few chopped shallots. Lay the fish in the
pan, add enough red wine to cover, and cook over
[Page 198]
a hot fire. Garnish with small onions fried in butter and sugar,
and sautéd mushrooms.
BROILED HERRING
Clean and split the fish. Let stand for an hour in olive-oil, seasoned
with minced parsley. Broil over a slow fire and serve with melted
butter, lemon-juice and minced parsley.
BROILED HERRING WITH MUSTARD SAUCE
Clean and cut off the heads of the fish, but do not split. Dip in
seasoned oil and let stand for an hour. Broil over a slow fire.
Mix together one teaspoonful of flour and one tablespoonful of
mustard. Add one cupful of white stock and bring to the boil. Add
one tablespoonful of butter, a teaspoonful of minced parsley, and
pepper and salt to taste. Pour over the fish and serve.
BROILED SMOKED HERRING
Put the cleaned herring into a bowl, cover with boiling water,
let stand for ten minutes, skin, wipe dry, broil, and serve with
melted butter.
[Page 199]
BROILED HERRING WITH CREAM SAUCE
Soak for an hour in a marinade of oil and lemon-juice, seasoned
with salt and pepper. Broil and serve with a Cream Sauce. Add to the
sauce a teaspoonful of minced parsley, and a few drops of vinegar.
FRIED HERRING--I
Clean and cut up the fish, dip in milk, roll in flour and fry in
hot fat. Serve with a Cream Sauce, to which four tablespoonfuls
of prepared mustard have been added.
FRIED HERRING--II
Clean and cut up the fish, dredge with salt, pepper, and flour,
and put into a frying-pan with hot lard.
FRIED HERRING--III
Remove the head and tail, clean, gash down to the bone, roll in
corn-meal, and fry in salt pork fat. Garnish with lemon and parsley.
HERRING À LA NORMANDY
Chop a large onion fine and fry it. When brown, fry half a dozen
prepared herrings in the same fat. When brown add salt, pepper,
[Page 200]
and two tablespoonfuls of vinegar. Bring to the boil and pour over
the herring. Serve with mustard.
SMOKED HERRING À LA MARINE
Cut off the heads of smoked herrings and put the rest in a bowl.
Cover with hot water and soak for two hours. Take them out, skin,
bone, and soak for two weeks in enough oil to cover, with sliced
onions, pepper-corns, and bay-leaves. Keep in a cool place.
BOILED HERRING
Clean the fish thoroughly, and rub with salt and vinegar. Skewer
their tails in their mouths and boil for ten or twelve minutes.
Drain and serve with melted butter and parsley.
HERRING RELISH
Soak six Holland herrings over night. Remove the backbones, cut
up into inch pieces, and add three onions sliced thin. Cover with
vinegar and serve the next day.
HERRING SALAD
Soak four salt herrings in water over night.
[Page 201]
Drain and chop fine. Mix with four boiled beets, three heads of
celery boiled, four peeled sour apples, two onions, three pickles,
and two pounds of lean roast veal. Chop very fine, season with salt
and pepper, and pour over enough oil to moisten, and enough vinegar
to suit the taste. Serve very cold with a garnish of hard-boiled
eggs.
HERRING SALAD À LA BRENOISE
Peel and cut into dice a quart of cold boiled potatoes, four peeled
and cored sour apples, the fillets of four salt herrings, a cucumber
pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar,
mustard and Mayonnaise dressing. Sprinkle with minced parsley before
serving.
SWEDISH HERRING SALAD
Soak two salted Holland herrings for twenty-four hours. Remove
the bones and cut into dice. Add an equal amount of cooked meat
cut into dice and half the quantity each of boiled potatoes, sour
apples, and beets chopped fine. Chop one tablespoonful of capers and
four hard-boiled eggs. Add to the salad with three tablespoonfuls
of cream, two of olive-oil, two of vinegar, and pepper, sugar, and
mustard to taste. Press in a mould, and serve on platter with a
[Page 202]
garnish of parsley. Serve with the same kind of dressing that was
mixed with the salad.
SMOKED HERRING SALAD
Put the crisp leaves of a head of lettuce into a salad bowl. Skin
and remove the bone from two smoked herrings, chop fine and mix
with the lettuce. Pour over a French dressing to which a chopped
hard-boiled egg has been added.
PICKLED HERRING
Soak in milk and water over night. Next day put the herring into
a stone jar with alternate layers of sliced onion, a few slices of
lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard
seed to season. Rub the roe through a sieve, add a tablespoonful of
brown sugar and add it to the herring. Pour over enough vinegar
to cover the fish and let stand three or four days before using.
HERRING BALLS
Parboil three red herrings, skin, and remove the bones. Add an
equal quantity of baked potatoes, skinned and mashed. Make to a
paste with cream and melted butter, season to
[Page 203]
taste, and shape into balls. Dip in egg and crumbs and fry in deep
fat.
BAKED SMOKED HERRING
Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put
into a quick oven for fifteen minutes. Served with sliced lemon.
BAKED FRESH HERRING
Clean a dozen fresh herrings, removing the head and tail. Butter
a deep earthen dish, put in a layer of fish, two slices of lemon,
and three or four slices of onion. Season with pepper and salt and
repeat until the dish is full, cover with vinegar, tie a sheet
of buttered brown paper over the dish, and bake in a slow oven
for six hours. The bones will be dissolved.
MARINADE OF HERRING
Soak white salted herrings for two hours in milk to cover. Split,
remove the bones, and cut each half into three pieces. Pack in
layers in a deep jar, seasoning between the layers with minced
shallot, pounded clove and white pepper. Add here and there a bit
of bay-leaf and a slice of fresh lemon with half the rind taken
off. Use the roe with the herring. Season the top layer, cover with
[Page 204]
vinegar, add three tablespoonfuls of olive-oil, and let stand for
two days before using.
ESCALLOPED HERRING
Soak four or five Norway herrings over night. Divide the fish down
the back, remove the skin and bones, and cut into eight squares.
Arrange in a baking-pan with alternate layers of cold boiled potatoes,
seasoning each layer with butter and red pepper. Have potatoes
on top. Pour over three eggs beaten with three cupfuls of milk.
Cover with crumbs, dot with butter, and bake for forty minutes.
GRILLED SMOKED HERRING
Soak over night and in the morning cover with hot water and let
stand for half an hour. Put into cold water for ten minutes, then
wipe dry and broil. Serve with hot corn bread.
GRILLED FRESH HERRING
Dip in seasoned melted butter, then in crumbs, and broil carefully,
basting with melted butter if required. Serve with Maître d'Hôtel
Sauce.
[Page 205]
NINE WAYS TO COOK KINGFISH.
BOILED KINGFISH
Clean the fish and boil with enough fish stock to cover. Drain
carefully, garnish with parsley, and serve with either Brown or
White Sauce.
BOILED KINGFISH À LA HOLLANDAISE
Scale and clean two large kingfish, and boil in salted and acidulated
water, with a bunch of parsley, a slice each of carrot and onion,
and a pinch of powdered sweet herbs. Cover with buttered paper and
simmer until done. Garnish with parsley and serve with Hollandaise
Sauce.
FRIED KINGFISH--I
Cut the fish into fillets, remove the skin, season with salt and
pepper, dredge with flour, dip in beaten egg, then in bread-crumbs,
and fry in deep fat. Serve with any preferred sauce.
[Page 206]
FRIED KING FISH--II
Prepare the fish according to directions given in the preceding
recipe. Cook until firm in melted butter and lemon-juice. Drain,
cool, dip in batter, and fry in deep fat. Serve with any preferred
sauce.
FRIED KINGFISH--III
Clean and fillet the fish, dip in milk, roll in flour and fry.
Drain, season, garnish with lemons, and serve with Tomato Sauce.
BROILED KING FISH
Clean thoroughly, wipe dry, and slit down the back; season with
salt and pepper and baste with oil before and during the broiling.
Serve with melted butter, minced parsley, and lemon-juice.
BAKED KING FISH
Clean four kingfish, cut off the fins and gash from head to tail on
each side. Place on a buttered baking-dish, sprinkle with chopped
shallots, parsley, and mushrooms. Sprinkle with salt and pepper
and put small bits of butter in the incisions. Pour over two
wine-glassfuls of white wine and baste with the liquid while baking.
Thicken a cupful of beef stock with butter and browned flour, and
[Page 207]
pour over the fish when nearly done. Sprinkle with crumbs, dot with
butter, and brown in the oven. Sprinkle with lemon-juice before
serving.
BAKED KING FISH WITH WHITE SAUCE
Prepare the fish according to directions given in the recipe for
Baked Kingfish, omitting the mushrooms and the seasoning. Pour
over one cupful of white wine, and half a cupful of white stock.
Baste with the liquid while baking. Take up the fish carefully,
and add to the liquid remaining in the pan enough white stock to
make the required quantity of sauce. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
two tablespoonfuls of butter and a little lemon-juice. Strain over
the fish and serve.
KINGFISH À LA MEUNIÈRE