Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter
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and put into a baking-pan, adding enough hot water to keep from
burning. Baste as required and serve with any preferred sauce.
FRIED MULLET
Cut the cleaned fish in convenient pieces for serving and sauté
in pork fat, or dip in egg and seasoned crumbs and fry in deep
fat.
[Page 235]
FIFTEEN WAYS TO COOK PERCH
FRIED PERCH--I
Clean the fish, dip in flour, then in beaten egg, then in crumbs,
and fry in plenty of fat. Drain and garnish with lemon and parsley.
FRIED PERCH--II
Dip the cleaned perch in flour and fry brown in salt pork fat.
FRIED PERCH--III
Prepare and clean the fish, season with salt and pepper, dip in
egg and corn-meal, and fry in deep fat.
BROILED PERCH
Rub the prepared fish with butter, season with salt and pepper,
and broil. Garnish with fried parsley and lemon.
BOILED PERCH
Boil the cleaned fish with parsley, a tablespoonful
[Page 236]
of butter, and salt and pepper to season. Drain, strain the liquid,
thicken with butter and flour, season to taste, pour over the fish,
and serve.
BOILED PERCH WITH OYSTER SAUCE
Prepare and clean the fish and simmer until done in salted and
acidulated water. Drain and serve with Oyster Sauce.
PERCH À L'ALLEMANDE
Put two large cleaned perch into a saucepan with two chopped carrots,
a sprig of parsley, a celery root, a sliced onion and a pinch of
salt. Cover with white wine and simmer for twenty minutes. Drain
and keep warm. Take out the onion, parsley and celery root, add
half a cupful of chopped mushrooms, and cook for five minutes. Cook
with a tablespoonful each of butter and flour thickened together,
take from the fire, add a tablespoonful of butter and the juice of
two lemons. Pour over the fish and serve.
STEWED PERCH À LA BATELIÈRE
Put four pounds of cleaned perch into a saucepan with salt and
pepper to season, two sliced onions, a bunch of parsley, and Claret
[Page 237]
and water in equal parts to cover. Simmer for half an hour, drain,
remove the parsley and thicken the sauce with two tablespoonfuls
each of butter and flour cooked together. Add a tablespoonful of
anchovy essence, the juice of half a lemon, and two tablespoonfuls
of butter. Pour over the fish and serve.
PERCH À LA FRANÇAISE
Boil the perch in white wine, and when cooked, skin and arrange
on a serving-dish. Pour over a Cream Sauce to which has been added
chopped cooked carrots and mushrooms and a tablespoonful of minced
parsley. Add also to the sauce a tablespoonful of butter and grated
nutmeg and lemon-juice to season.
PERCH À LA MAÎTRE D'HÔTEL
Prepare according to directions given for Mullet à la Maître d'Hôtel.
PERCH À LA NORMANDY
Prepare and clean the fish and put into a stewpan with a chopped
onion, a bunch of parsley, a pinch of salt, and enough white wine
to cover. Simmer for fifteen minutes, take up the fish, and strain
the liquid. Add one cupful of oyster liquor and boil the liquid
[Page 238]
until reduced half. Take from the fire, add one tablespoonful of
butter and two of flour, cooked together, stir until smooth, return
to the fire, and cook until thick, stirring constantly. Take from
the fire and add slowly the yolks of three eggs well beaten. Bring
to the boil, pour over the fish, and serve.
PERCH À LA SICILY
Cook three or four large perch for twenty minutes with a bunch
of parsley in salted and acidulated water. Put into a saucepan
one tablespoonful of malt vinegar, one tablespoonful of tarragon
vinegar, a teaspoonful of minced parsley, a small chopped onion,
a bay-leaf, and four pepper-corns. Boil for ten minutes, strain,
and cool. Cook together four tablespoonfuls of butter and two of
flour. When brown, add a pint of beef stock and cook until thick,
stirring constantly. Take from the fire, add the strained vinegar,
the beaten yolks of six eggs, and two tablespoonfuls of grated
horseradish. Bring to the boil, pour over the fish, and serve.
PERCH À LA STANLEY
Clean four large perch, put into a saucepan with a tablespoonful
of butter, a small bunch of parsley, a pint of Rhine wine, a pint
[Page 239]
of white stock, and salt and pepper to season. Simmer slowly until
done, drain, and keep warm. Thicken the sauce with two tablespoonfuls
each of butter and flour cooked together, take from the fire, add
the yolks of four eggs beaten with the juice of a lemon and three
tablespoonfuls of butter. Bring to the boil, add a dozen parboiled
oysters, pour over the fish, and serve.
BAKED PERCH
Prepare and clean the fish, stuff with seasoned crumbs, and sew
up. Bake with a little white wine and melted butter.
PERCH SALAD
Clean and boil the fish, drain, and cool. Serve very cold on lettuce
with Mayonnaise.
[Page 241]
TEN WAYS TO COOK PICKEREL
BROILED PICKEREL À LA MAÎTRE D'HÔTEL
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.
FRIED PICKEREL--I
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in beaten egg and cracker dust and fry in deep fat.
FRIED PICKEREL--II
Prepare and clean the fish and cut into steaks. Dip in corn-meal
and fry in hot fat. Add one cupful of cream to the fat remaining in
the pan and thicken with one tablespoonful each of butter and flour
cooked together. Season with salt and pepper, add a tablespoonful
of minced parsley, pour over the fish and serve.
[Page 242]
FRIED PICKEREL WITH TOMATO SAUCE
Prepare and clean the fish and cut into pieces of a suitable size
for serving. Dip in milk, roll in flour, and fry brown in plenty
of hot lard. Drain and serve with Tomato Sauce.
FRIED PICKEREL À LA CRÈME
Clean the fish and cut into pieces suitable for serving. Roll in
flour, and fry diced salt pork crisp. Strain the fat, fry the fish
in it, take up and keep warm. Add a tablespoonful of butter and
a tablespoonful of flour to the fat remaining in the pan. When
cooked, add enough cream to make the required quantity of sauce,
and a pinch of soda. Cook until thick, stirring constantly, add
the salt pork fat and pour over the fish.
BAKED PICKEREL--I
Lay the cleaned fish in a baking-pan, spread with butter, season
with salt and pepper, and sprinkle with flour. Bake as usual, basting
with a cupful of hot water to which has been added a tablespoonful
of butter and the juice of half a lemon. Serve with any preferred
sauce.
[Page 243]
BAKED PICKEREL--II
Clean the fish, remove the backbone, and soak for an hour in a
marinade of oil and lemon-juice. Cover the bottom of a baking-dish
with thin slices of salt pork, lay the fish upon the pork, rub the
fish with butter, cover and bake for forty minutes. Serve with
Hollandaise or Tartar Sauce.
BAKED PICKEREL WITH OYSTER SAUCE
Lay the fish in a buttered baking-pan, spread with butter, season
with salt and pepper and dredge with flour. Bake in a hot oven,
basting with a cupful of hot water to which a tablespoonful of
butter and the juice of a lemon have been added. Serve with Oyster
Sauce.
BAKED PICKEREL WITH EGG SAUCE
Put the prepared fish in a buttered baking-pan, and bake slowly,
basting with melted butter and hot water. Serve with Egg Sauce.
STUFFED PICKEREL
Prepare, clean, and split the fish. Remove the backbone and stuff
with crumbs, seasoned with salt, pepper, sweet herbs, and melted
[Page 244]
butter. Mix with a beaten egg, stuff the fish, sew up, and bake,
basting with melted butter as required.
PICKEREL À LA BABETTE
Butter a kettle and cover the bottom with sliced celery and onion.
Lay the prepared and cleaned fish upon it, add a bunch of parsley
and a tablespoonful of butter. Season with salt and white pepper,
add a dozen peppercorns, a sliced lemon, a dozen pounded almonds,
and cold water to cover. Simmer slowly until done. Take up the
fish, beat the yolks of three eggs with a tablespoonful of cold
water, take out the parsley, thicken the sauce, pour over the fish,
sprinkle with parsley and serve.
[Page 245]
TWENTY WAYS TO COOK PIKE.
FRIED PIKE--I
Prepare and clean the fish, and cut into pieces suitable for serving.
Fry brown in butter, add to the butter a teaspoonful of anchovy
essence, a bit of ginger root, a grating of nutmeg, salt and pepper
to season, and enough Claret to cover. Simmer until tender, add
the juice of an orange and a teaspoonful of butter. Serve with
sauce poured over the fish.
FRIED PIKE--II
Clean the fish and cut it into pieces suitable for serving. Dip
in egg and crumbs and fry in oil.
FRIED PIKE À LA HOLLANDAISE
Clean the fish and cut it into steaks. Soak for two hours in a
marinade of oil and lemon-juice, seasoning with pepper, salt, minced
[Page 246]
parsley, and grated nutmeg. Drain, dip in flour, fry in lard, and
serve with Hollandaise Sauce.
BOILED PIKE WITH MELTED BUTTER
Boil the fish with a bunch of parsley in salted and acidulated water
to cover. Serve with melted butter, seasoned with salt, pepper,
grated nutmeg, and lemon-juice.
BOILED PIKE WITH CAPER SAUCE
Prepare and clean a fish, put into a fish-kettle, and simmer for
forty minutes in court-bouillon to cover. Serve with Caper Sauce.
BOILED PIKE WITH HORSERADISH SAUCE
Boil a large fish in salted and acidulated water with a bunch of
parsley. Cook together two tablespoonfuls each of butter and flour,
add three cupfuls of cream, and cook until thick, stirring constantly.
Season with salt and pepper, add two tablespoonfuls of butter and
three tablespoonfuls of freshly grated horseradish. Pour over the
fish, and serve.
BOILED PIKE WITH EGG SAUCE
Put the cleaned fish into a fish-kettle and
[Page 247]
cover with cold water. Add half a cupful of vinegar, a teaspoonful
each of cloves and pepper-corns, a bay-leaf, half a lemon sliced,
and a tablespoonful of salt. Boil until the fins pull off easily,
take up and skin the fish carefully. Pour over an Egg Sauce made
with a portion of the liquid in which the fish was cooked.
BOILED PIKE À LA DUBOIS
Prepare and clean the fish and cook it in equal parts of white
wine and water, adding minced carrots and celery, sweet herbs and
parsley, half a dozen pepper-corns, and salt to season. Cook together
one tablespoonful each of butter and flour, add two cupfuls of the
liquid and cook until thick, stirring constantly. Add a teaspoonful
of Worcestershire Sauce and two tablespoonfuls of butter. Pour over
the fish and serve.
BAKED PIKE--I
Clean a four-pound pike and put into a buttered baking-pan with
enough hot water to keep from burning. Score the upper side deeply,
cover with chopped salt pork, sprinkle with salt and pepper and
dredge with flour. Bake for half an hour, basting as required.
Serve with any preferred sauce.
[Page 248]
BAKED PIKE--II
Put the cleaned fish into a buttered baking-dish with two onions
sliced, two bay-leaves, pepper and salt to season, and one cupful
of sour cream. Rub the fish with butter, sprinkle thickly with
bread crumbs and grated Parmesan cheese, and bake until brown.
Pour the liquid remaining in the pan around the fish and serve.
BAKED PIKE À LA FRANÇAISE
Marinate the prepared fish for two hours in oil and lemon-juice,
seasoning with salt, pepper, chopped onion, and minced parsley.
Put into the oven in the marinade, adding one cupful of stock and a
wineglassful of white wine. Bake slowly, basting as required. Take
up the fish, strain the sauce, thicken with a tablespoonful each
of butter and flour cooked together, season with anchovy essence,
add two tablespoonfuls of butter and two tablespoonfuls of capers.
Pour over the fish and serve.
STUFFED AND BAKED PIKE
Clean and draw the fish, stuff with seasoned crumbs, sew up and
put into a buttered baking-dish in the form of a circle. Score the
[Page 249]
fish deeply, sprinkle with pepper and salt, minced parsley, chopped
onion, and chopped mushrooms. Add a cupful of Sherry and a cupful
of beef stock, cover, and bake, basting frequently with the liquid.
Take up the fish carefully, and add to the liquid enough stock to
make the required quantity of sauce. Thicken with two tablespoonfuls
of flour cooked brown in butter, add two tablespoonfuls of butter,
lemon-juice, red pepper, and anchovy essence to season. Pour over
the fish, and serve.
PIKE BAKED IN SOUR CREAM.
Clean a four-pound pike, cut into steaks, and free from skin and
bone. Put into a buttered baking-dish with two small onions chopped
and two bay-leaves. Season with salt and cayenne, add one cupful
of sour cream and bake. Put on a serving-dish, cover with crumbs
and dots of butter and brown in the oven. Add enough stock to the
liquid to make the required quantity of sauce, thicken with butter
and flour, season, add a dash of lemon-juice, pour around the fish,
sprinkle with minced parsley and serve.
PIKE SALAD
Flake cold cooked pike with a silver fork,
[Page 250]
mix with Mayonnaise and chopped capers, and serve very cold on lettuce
leaves.
ROASTED PIKE
Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread
with butter, sprinkle with chopped onion, minced parsley, minced
pickle, and pounded anchovies. Sprinkle with salt and pepper, put
in a buttered baking-dish, and bake slowly for an hour, basting
with melted butter as required. Add half a cupful of white wine
and one cupful of white stock to the drippings. Thicken with a
tablespoonful each of butter and flour cooked together, take from
the fire, add two tablespoonfuls of butter and the yolks of three
eggs beaten with the juice of a lemon. Bring to the boil, pour
over the fish and serve.
PIKE À L'ALLEMANDE
Prepare according to directions given for Carp à l'Allemande.
CRIMPED PIKE À LA HOLLANDAISE
Prepare and clean the fish and cut into steaks. Soak in ice-water
for two hours. Boil until tender in salted and acidulated water
to cover and serve with Hollandaise Sauce.
[Page 251]
PIKE À LA FRANÇAISE
Cut a cleaned and prepared pike into thick steaks, and marinate
for two hours in oil and lemon-juice, seasoned with salt, pepper,
minced onion and parsley, and a pinch of sweet herbs. Drain, dip
in crumbs, and broil. Serve with any preferred sauce.
PIKE À LA NORMANDY
Clean and draw a large fish and tie in a circle. Put into a fish-kettle
with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley,
and salt and pepper to season. Add two cupfuls each of white wine
and white stock and enough water to cover. Add a tablespoonful
of butter, cover and simmer for forty minutes. Take up the fish,
strain the sauce and thicken with two tablespoonfuls each of butter
and flour cooked together. Take from the fire, add the yolks of
four eggs beaten with the juice of a lemon, and two tablespoonfuls
of butter. Strain over the fish and serve.
PICKLED PIKE
Draw and clean a pike, put into a fish-kettle, cover with Claret,
add three bay-leaves, and simmer until tender. Let cool in the
liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce.
[Page 253]
TEN WAYS TO COOK POMPANO
BROILED POMPANO--I
Clean and split the fish, sprinkle with salt and pepper, rub with
butter, and broil. Squeeze lemon-juice over it and serve.
BROILED POMPANO--II
Split the fish, remove the backbone, season with salt and pepper,
and put on a tin sheet. Rub with butter and broil under the gas
flame.
BROILED POMPANO--III
Clean and split the fish, rub with oil, sprinkle with salt and pepper,
roll in crumbs, and broil.
BROILED POMPANO À LA MAÎTRE D'HÔTEL
Clean and split the fish, rub with salt, pepper, and olive-oil,
and broil. Serve with Maître d'Hôtel Sauce.
[Page 254]
FRIED POMPANO--I
Cut the cleaned fish into slices, dredge with flour, and fry brown
in butter. Serve with any preferred sauce.
FRIED POMPANO--II
Cut the cleaned fish into strips, season with salt, pepper, and
nutmeg, dip in egg and crumbs and fry in fat to cover.
FILLETS OF POMPANO
Cut a prepared and cleaned pompano into strips. Marinate for an
hour in oil and vinegar, seasoned with salt and pepper. Drain,
dip in crumbs, then in egg, then in crumbs, and put in a buttered
paper and bake until done. Serve with Tomato Sauce.
FILLETS OF POMPANO À LA DUCHESSE
Cut a cleaned pompano into strips, sprinkle with salt, pepper, and
onion-juice, and put into a small baking-pan. Steam until done,
take up carefully and spread each one with seasoned mashed potato
mixed with well-beaten egg. Bake in the oven until puffed and brown
and serve immediately.
[Page 255]
FILLETS OF POMPANO AU GRATIN
Split the fish in two lengthwise, and remove the bone and skin.
Cut into strips, season with salt, pepper, and butter, roll up,
and tie or fasten with toothpicks or skewers. Simmer slowly until
done in equal parts of white wine and water, adding a little Maître
d'Hôtel Sauce.
POMPANO À LA CARDINAL
Butter a baking-dish and lay upon it a large cleaned and split
pompano. Open a can of sweet Spanish peppers, drain, and cover
the fish with them. Sprinkle with chopped onion, minced parsley,
chopped mushrooms, crumbs, and dots of butter. Add one cupful of
stock, and a wineglassful of Port wine. Bake for twenty minutes,
basting as required, take up carefully, and serve with fried sweet
potatoes.
[Page 257]
THIRTEEN WAYS TO COOK RED SNAPPER
FRIED RED SNAPPER
Clean the fish, skin, and remove the backbone. Slice lengthwise in
long thin strips, roll up and fasten with a toothpick or skewer.
Dip in egg, then in cracker dust, and fry in deep fat. Serve with
Tartar Sauce.
BOILED RED SNAPPER--I
Clean and draw the fish and boil slowly in salted and acidulated
water to cover. Drain and serve with any preferred sauce.
BOILED RED SNAPPER--II
Clean a red snapper, sew it up in mosquito netting, and boil it
in salted and acidulated water. Drain carefully, unwrap, and serve
with Tomato Sauce.
BAKED RED SNAPPER--I
Prepare and clean the fish, stuff with
[Page 258]
seasoned crumbs and chopped oysters. Put on a buttered tin sheet
and lay into a baking-pan. Sprinkle with salt, pepper, and flour
and bake for an hour, basting with melted butter and hot water
as required. Serve with any preferred sauce.
BAKED RED SNAPPER--II
Clean and season the fish, rub with vinegar, and put into a baking-pan.
Dot with butter, sprinkle with parsley, and bake, basting with melted
butter and hot water as required. Serve with Tomato Sauce.
BAKED RED SNAPPER--III
Clean the fish, leaving the head on, and stuff with seasoned crumbs,
cover with sliced tomatoes and sliced lemon, and bake, basting
occasionally with melted butter and hot water.
BAKED RED SNAPPER WITH TOMATO SAUCE
Season four pounds of prepared and cleaned red snapper with salt
and pepper. Cover with thin slices of bacon, dredge with flour, and
put into a buttered baking-pan with two cupfuls of boiling water.
Bake slowly. While it is baking fry brown two slices of chopped
[Page 259]
bacon, add a chopped onion, a pepper pod, a can of tomatoes, and
salt and black pepper to taste. Cook until it thickens, pour over
the fish, and finish baking. Take up carefully.
BAKED RED SNAPPER À LA CRÉOLE
Clean, split, and bone a large red snapper, lay it together again,
sprinkle with salt and pepper, and put into a buttered baking-pan.
Fry in butter a chopped onion, half a dozen sliced mushrooms, two
fresh tomatoes, and one green pepper chopped. Add a cupful of stock,
spread over the fish and bake for twenty minutes, basting with melted
butter and hot water as required. Take up carefully, sprinkle with
minced parsley, and serve.
STUFFED RED SNAPPER
Make a stuffing of one cupful of chopped oysters, half a cupful
of cracker crumbs, one egg well beaten, a teaspoonful of chopped
onion, a tablespoonful of butter, a tablespoonful of minced parsley,
and salt, pepper, and paprika to season. Add cream or oyster liquor
to make soft, fill the fish, and sew up. Put a layer of salt pork,
sliced tomato, and sliced onion into a baking-pan, lay the fish
upon it, cover with chopped salt pork, sprinkle with salt, pepper,
and flour, add two cupfuls of stock and bake for an hour, basting as
[Page 260]
required. Take up the fish carefully, rub the tomatoes and liquid
through a purée sieve, thicken with butter and flour cooked together,
pour around the fish, and serve.
STUFFED RED SNAPPER À LA CRÉOLE
Cook together a can of tomatoes, six chopped onions, a cupful of
dry bread crumbs, a tablespoonful of Worcestershire Sauce, three
tablespoonfuls of butter, and salt, red and black pepper to season.
Stuff the prepared and cleaned red snapper with the mixture, sew
up, spread with the remaining dressing, dot with butter, and bake
for an hour. Take up carefully.
STEAMED RED SNAPPER
Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes
and chopped onion. Steam slowly for an hour or more, turning once.
Serve with Oyster or Tartar Sauce.
RED SNAPPER À LA BABETTE
Clean the fish and rub with salt and pepper inside and out. Boil
in salted water to which has been added a small bunch of parsley,
a celery root, two sliced onions, a chopped carrot, and a blade
of mace. When done, take up, sprinkle with crumbs, dot with butter,
[Page 261]
and brown in the oven. Strain the liquid, thicken with butter and
flour cooked together, pour around the fish, and serve.
RED SNAPPER À LA BEAUFORT
Put the prepared and cleaned fish into a fish-kettle with a pint
each of white wine, white stock, and water, adding salt and sweet
herbs to season, and half a cupful of mixed vegetables cut fine.
Simmer for an hour, drain, skin, and put on a serving-dish. Strain
the liquid, thicken with two tablespoonfuls each of butter and
flour cooked together, add a teaspoonful of beef extract, salt
and cayenne pepper to season, take from the fire, add the yolks of
four eggs, beaten with the juice of a lemon and two tablespoonfuls
of butter, pour over the fish, and serve.
[Page 263]
ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
BROILED SALMON--I
Marinate slices of salmon in olive-oil with salt and pepper, minced
parsley, bay-leaves, and mixed herbs to season. Soak in the marinade
for an hour or more and broil, basting with the marinade. Serve
with Caper Sauce.
BROILED SALMON--II
Take a young fish weighing from four to six pounds, clean, split,
remove the backbone and broil. Sprinkle with lemon-juice and red
pepper.
BROILED SALMON--III
Take three pounds of the tail part of the salmon, let it stand
for six hours in a marinade of oil and lemon-juice, with minced
parsley, two bay-leaves and a sprig of thyme. Drain and broil.
Serve with Maître d'Hôtel Sauce to which a teaspoonful of chopped
chives has been added.
[Page 264]
SALMON BROILED IN PAPER
Season salmon steaks with pepper and salt, wrap in buttered paper,
twisting the ends, broil and serve with Anchovy or Caper Sauce.
BROILED SALMON STEAKS--I
Season with pepper and salt, broil carefully on a buttered gridiron,
pour over melted butter, garnish with parsley, and serve.
BROILED SALMON STEAKS--II
Sprinkle with pepper and salt, dredge with flour, and broil, basting
with melted butter as required. Spread with melted butter, or with
Maître d'Hôtel Sauce.
BROILED SALMON STEAKS--III
Marinate the steaks for an hour in oil and lemon-juice, seasoning
with salt and pepper. Broil carefully and serve with any preferred
sauce.
BROILED SALMON À LA RAVIGOTE
Marinate salmon steaks in seasoned oil and lemon-juice, and broil
quickly. Serve with Ravigote Sauce.
[Page 265]
SALMON CUTLETS IN PAPILLOTES
Butter large sheets of white paper, sprinkle with crumbs, and fold
tightly over small cutlets of salmon. Broil carefully over a slow
fire and serve in the papers.
SALMON CUTLETS WITH CAPER SAUCE
Marinate for two hours slices of salmon in oil with minced parsley
and onion. Dip large pieces of paper in oil and wrap carefully
around each slice, fastening firmly. Broil carefully and serve with
a Cream Sauce to which capers have been added.
SALMON STEAKS WITH PARSLEY SAUCE
Season salmon steaks, dip in melted butter, then in corn-meal,
and broil. Cook together two tablespoonfuls each of butter and
flour, add two cupfuls of cold water, and cook until thick, stirring
constantly. Take from the fire, season with salt and pepper, add
the juice of half a lemon and a tablespoonful of minced parsley,
and pour over the fish.
BOILED SALMON--I