HOW TO COOK FISH


BY OLIVE GREEN




[Page iii]
CONTENTS

CHAP.
      I. THE CATCHING OF UNSHELLED FISH
     II. FISH IN SEASON
    III. ELEVEN COURT BOUILLONS
     IV. ONE HUNDRED SIMPLE FISH SAUCES
      V. TEN WAYS TO SERVE ANCHOVIES
     VI. FORTY-FIVE WAYS TO COOK BASS
    VII. EIGHT WAYS TO COOK BLACKFISH
   VIII. TWENTY-SIX WAYS TO COOK BLUEFISH
     IX. FIVE WAYS TO COOK BUTTERFISH
      X. TWENTY-TWO WAYS TO COOK CARP
     XI. SIX WAYS TO COOK CATFISH
    XII. SIXTY-SEVEN WAYS TO COOK CODFISH
   XIII. FORTY-FIVE WAYS TO COOK EELS
    XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE
[Page iv]
     XV. THIRTY-TWO WAYS TO COOK FLOUNDER
    XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS
   XVII. TWENTY-TWO WAYS TO COOK HADDOCK
  XVIII. EIGHTY WAYS TO COOK HALIBUT
    XIX. TWENTY-FIVE WAYS TO COOK HERRING
     XX. NINE WAYS TO COOK KINGFISH
    XXI. SIXTY-FIVE WAYS TO COOK MACKEREL
   XXII. FIVE WAYS TO COOK MULLET
  XXIII. FIFTEEN WAYS TO COOK PERCH
   XXIV. TEN WAYS TO COOK PICKEREL
    XXV. TWENTY WAYS TO COOK PIKE
   XXVI. TEN WAYS TO COOK POMPANO
  XXVII. THIRTEEN WAYS TO COOK RED SNAPPER
 XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
   XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT
[Page v]
    XXX. TWENTY WAYS TO COOK SARDINES
   XXXI. NINETY-FIVE WAYS TO COOK SHAD
  XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD
 XXXIII. NINE WAYS TO COOK SKATE
  XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS
   XXXV. FIFTY-FIVE WAYS TO COOK SOLES
  XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON
 XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII. FIFTEEN WAYS TO COOK TURBOT
  XXXIX. FIVE WAYS TO COOK WEAKFISH
     XL. FOUR WAYS TO COOK WHITEBAIT
    XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH
   XLII. EIGHT WAYS TO COOK WHITING
  XLIII. ONE HUNDRED MISCELLANEOUS RECIPES
   XLIV. BACK TALK
    XLV. ADDITIONAL RECIPES
         INDEX




[Page 1]
HOW TO COOK FISH

       *       *       *       *       *

THE CATCHING OF UNSHELLED FISH

"First catch your hare," the old cookery books used to say, and
hence it is proper, in a treatise devoted entirely to the cooking
of Unshelled Fish, to pay passing attention to the Catching, or
what the Head of the House terms the Masculine Division of the
Subject. As it is evident that the catching must, in every case
precede the cooking--but not too far--the preface is the place
to begin.

Shell-fish are, comparatively, slow of movement, without guile,
pitifully trusting, and very easily caught. Observe the difference
between the chunk of mutton and four feet of string with which one
goes crabbing, and the complicated hooks, rods, flies, and reels
devoted to the capture of unshelled fish.

An unshelled fish is lively and elusive past the power of words to
portray, and in this, undoubtedly, lies its desirability. People
will travel for two nights and a day to some spot
[Page 2]
where all unshelled fish has once been seen, taking $59.99 worth
of fishing tackle, "marked down from $60.00 for to-day only," rent
a canoe, hire a guide at more than human life is worth in courts
of law, and work with dogged patience from gray dawn till sunset.
And for what? For one small bass which could have been bought at
any trustworthy market for sixty-five cents, or, possibly, some
poor little kitten-fish-offspring of a catfish--whose mother's
milk is not yet dry upon its lips.

Other fish who have just been weaned and are beginning to notice
solid food will repeatedly take a hook too large to swallow, and
be dragged into the boat, literally, by the skin of the teeth.
Note the cheerful little sunfish, four inches long, which is caught
first on one side of the boat and then on the other, by the patient
fisherman angling off a rocky, weedy point for bass.

But, as Grover Cleveland said: "He is no true fisherman who is
willing to fish only when fish are biting." The real angler will
sit all day in a boat in a pouring rain, eagerly watching the point
of the rod, which never for an instant swerves a half inch from
the horizontal. The real angler will troll for miles with a hand
line and a spinner, winding in the thirty-five dripping feet of
[Page 3]
the lure every ten minutes, to remove a weed, or "to see if she's
still a-spinnin'." Vainly he hopes for the muskellunge who has just
gone somewhere else, but, by the same token, the sure-enough angler
is ready to go out next morning, rain or shine, at sunrise.

It is a habit of Unshelled Fish to be in other places, or, possibly,
at your place, but at another time. The guide can never understand
what is wrong. Five days ago, he himself caught more bass than
he could carry home, at that identical rocky point. A man from
La Porte, Indiana, whom he took out the week before, landed a
thirty-eight pound "muskie" in trolling through that same narrow
channel. In the forty years that the guide has lived in the place,
man and boy, he has never known the fishing to be as poor as it
is now. Why, even "ol' Pop Somers" has ceased to fish!

But the real angler continues, regardless of the local sage. He
who has heard the line sing suddenly out of his reel, and, after a
hard-fought hour, scooped a six-pound black bass into the landing
net, weary, but still "game," is not dismayed by bad luck. He who
can cast a fly a hundred feet or more finds pleasure in that, if
not in fishing. Whoever has taken in a muskellunge of any size
will ever after troll patiently, even through masses of weed.
[Page 4]
Whoever has leaned over the side of a sailboat, peering down into
the green, crystalline waters of the Gulf, and seen, twenty feet
down, the shimmering sides of a fifteen-pound red grouper, firmly
hooked and coming, will never turn over sleepily, for a last nap,
when his door is almost broken in at 5 A.M.

And, fish or no fish, there are compensations. Into a day of
heart-breaking and soul-sickening toil, when all the world goes
wrong, must sometimes come the vision of a wooded shore, with tiny
dark wavelets singing softly on the rocks and a robin piping cheerily
on the topmost bough of a maple. Tired eyes look past the musty ledger
and the letter files to a tiny sapphire lake, set in hills, with
the late afternoon light streaming in glory from the far mountains
beyond.

It may be cold up North, but down in the Gulf they are fishing--scudding
among the Florida Keys in a little white sailboat, landing for lunch
on a strand as snowy as the northern streets, where the shimmering
distances of white sand are paved with shell and pearl, and the tide
thrums out its old song under the palms. And fish? Two-hundred
and fifty pounds is the average day's catch for a small sailboat
cruising among the Florida Keys.

Yet, when all is said and done, the catching of fish is a matter
of luck--a gambler's chance,
[Page 5]
if you will have it so. The cooking, in unskilled hands, is also
a lottery, but, by following the appended recipes, becomes an art
to which scientific principles have been faithfully applied.

Having caught your fish, you may cook him in a thousand ways, but
it is doubtful whether, even with the finest sauce, a pompano will
taste half as good as the infantile muskellunge, several pounds under
the legal weight, fried unskilfully in pork fat by a horny-handed
woodsman, kneeling before an open fire, eighteen minutes after you
had given up all hope of having fish for dinner, and had resigned
yourself to the dubious prospect of salt pork, eggs, and coffee
which any self-respecting coffee-mill would fail to recognize.

All of which is respectfully submitted by

  O.G.




[Page 6]
FISH IN SEASON

Bass--All the year.
Blackfish--April 1 to November 1.
Bluefish--May 1 to November 1.
Butterfish--October 1 to May 1.
Carp--July 15 to November 1.
Codfish--All the year.
Eels--All the year.
Flounder--All the year.
Haddock--All the year.
Halibut--All the year.
Herring--October 1 to May 1.
Kingfish--May 1 to November 1.
Mackerel--April 1 to October 1.
Mullet--June 1 to November 1.
Perch--September 1 to June 1.
Pickerel--June 1 to January 1.
Pike--June 1 to January 1.
Pompano--May 1 to August 1 and November 15 to January 1.
Red Snapper--October 1 to April 1.
Salmon--All the year.
Salmon Trout--October 1 to April 1.
Shad--January 1 to June 1.
Sheepshead--June 15 to November 15.
[Page 7]
Skate--September 1 to July 1.
Smelts--August 15 to April 15.
Sole--November 1 to May 1.
Sturgeon--June 1 to October 15.
Trout--April 1 to September 1.
Turbot--January 1 to July 15.
Weakfish--May 15 to October 15.
Whitebait--May 1 to April 1.
Whitefish--November 1 to March 1.

Salt, smoked, and canned fish are never out of season.




[Page 8]
ELEVEN COURT BOUILLONS

I

Put into the bottom of the fish-kettle a thick layer of sliced
carrots and onion, and a sliced lemon. Season with parsley, thyme,
a bay-leaf, half a dozen whole peppers, and three or four whole
cloves. Lay the fish on top of this and cover with equal parts of
cold water and white wine, or with water and a little lemon-juice
or vinegar. Put the kettle over the fire and let it heat slowly.
The fish must always be put into it while cold and after boiling
allowed to cool in the water.

II

Cut fine a stalk of celery, a carrot, an onion, and a small sweet
pepper. Fry in butter, and add eight cupfuls of water, one cupful
of vinegar, and the trimmings of fish. Season with salt and pepper,
add half a bay-leaf, four cloves, and two sprigs of parsley. Boil
for ten minutes and let cool thoroughly before cooking the fish
in it.

[Page 9]
III

One pint of water, one quart of white wine, one tablespoonful of
butter, a bunch of parsley, four young onions, a clove of garlic,
a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring
to the boil and let cool thoroughly before cooking the fish in
it.

IV

Fry a large onion in two tablespoonfuls of butter. Add half a can
of tomatoes, salt, pepper, allspice, and minced parsley to season,
and half a cupful of tomato catsup. Add also one cupful of sliced
carrot and sufficient water to cover the fish.

V

One onion, two bay-leaves, four whole cloves, a stalk of celery, two
sprigs of parsley and three quarts of cold water. Add any trimmings
of fish at hand, simmer for two hours, season with salt and pepper,
and strain. Cool before using.

VI

Chop fine one onion, one stalk of celery, and two or three sprigs
of parsley. Fry in butter, add two tablespoonfuls of salt, six
pepper-corns, a bay-leaf, three cloves, two quarts of
[Page 10]
boiling water, and two cupfuls of vinegar or sour wine. Boil for
fifteen minutes, strain, and cool. Rub the fish with salt and
lemon-juice before cooking.

VII

Chop fine a large onion and a carrot. Add three bay-leaves, a few
sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls
of tarragon vinegar. Add enough water to cover the fish. The vinegar
may be omitted and equal parts of water and white wine used for
liquid.

VIII

Chop fine a quarter of a pound of bacon and an onion. Fry, add
a can of tomatoes, a chopped clove of garlic, and cayenne, salt,
and pepper to season. Add sufficient boiling water and cook for
fifteen minutes. Cool before putting in the fish.

IX

Half a carrot, half an onion, two cloves, three sprigs of parsley,
three pepper-corns, two tablespoonfuls of lemon-juice or vinegar,
a teaspoonful of salt, a blade of mace, half a bay-leaf, half a
teaspoonful of paprika, a dash of celery salt, and two quarts of
cold water. Bring to the boil and cool before using.

[Page 11]
X

Fry an onion in butter. Add half a teaspoonful of beef extract, a
pinch of celery seed, a few drops of Worcestershire, a tablespoonful
of tomato catsup, half a cupful of vinegar, and salt and pepper
to season. Add two quarts of cold water, bring to the boil, and
cool before using.

XI

Four quarts of water, one onion, one slice of carrot, two tablespoonfuls
of salt, one tablespoonful of pepper, two cloves, one tablespoonful
of vinegar, the juice of half a lemon, and a bouquet of sweet herbs.
Boil for an hour before putting in the fish.




[Page 13]
ONE HUNDRED SIMPLE FISH SAUCES

ADMIRAL SAUCE

Add two pounded anchovies, four chopped shallots, a teaspoonful
of chopped capers, and a little grated lemon-peel to one cupful
of Drawn-Butter Sauce. Reheat, season with salt and pepper and
lemon-juice. Serve hot.

ALBERT SAUCE

Boil three chopped shallots with a tablespoonful of butter and
one-fourth cupful of vinegar. Add one cupful of freshly grated
horseradish, half a cupful of white stock and one cupful of Veloute
Sauce. Boil until thick, rub through a sieve, reheat, add the yolks
of three eggs beaten with a cupful of cream, two tablespoonfuls
of butter in small bits, and a little minced parsley.

ALLEMANDE SAUCE--I

Put two cupfuls of white stock into a saucepan with half a dozen
mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and
[Page 14]
pepper to season, and a teaspoonful of minced parsley. Simmer for
an hour and strain. Thicken with a teaspoonful of flour, rubbed
smooth in a little cold stock or water, take from the fire, and
add the yolks of three eggs beaten with the juice of half a lemon.
Reheat, but do not boil. Take from the fire and add a tablespoonful
of butter.

ALLEMANDE SAUCE--II

Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Beat the yolks of three eggs and add the sauce gradually
to the eggs, beating constantly. Strain, add the juice of half a
lemon and a tablespoonful of butter. Serve hot.

ANCHOVY BUTTER

Soak, bone, dry, and pound eight salted anchovies. Add twice their
bulk of fresh butter, mix thoroughly, press forcibly through a fine
sieve, add a little more butter and the juice of a lemon. Make
into small pats and keep in a cold place.

ANCHOVY BUTTER SAUCE

Prepare a pint of Brown Sauce according to directions elsewhere
[Page 15]
given and season with melted butter, lemon-juice, and anchovy
essence.

ANCHOVY SAUCE--I

Stir two tablespoonfuls of anchovy essence into one cupful of melted
butter. Season with cayenne and powdered mace.

ANCHOVY SAUCE--II

Pound three anchovies smooth with three tablespoonfuls of butter,
add two teaspoonfuls of vinegar and a quarter of a cupful of water.
Bring to the boil and thicken with a tablespoonful of flour rubbed
smooth in a little cold water. Strain through a sieve and serve
hot.

ANCHOVY SAUCE--III

Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter
Sauce and season with lemon-juice and paprika.

AURORA SAUCE

Add one half cupful of mushroom liquor to one cupful of Béchamel
Sauce. Add also three tablespoonfuls of stewed and strained tomatoes,
and one tablespoonful of butter. Reheat, add a few cooked mushrooms
cut into dice, and serve.

[Page 16]
AVIGNONNAISE SAUCE

Chop together four shallots and two beans of garlic. Fry in olive-oil,
add two cupfuls of Béchamel Sauce, bring to the boil, add the yolks
of three eggs, two tablespoonfuls of grated Parmesan cheese, and
a little minced parsley. Heat, but do not boil, and use as soon
as it thickens.

BEARNAISE SAUCE--I

Bring to the boil two tablespoonfuls each of vinegar and water.
Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the
fire, add salt and pepper to season, and four tablespoonfuls of
butter beaten to a cream. The butter should be added in small bits.

BEARNAISE SAUCE--II

Beat the yolks of five eggs, add a pinch of salt and one tablespoonful
of butter. Heat in a double-boiler until it begins to thicken,
then take from the fire and add two more tablespoonfuls of butter.
Season with minced fine herbs and parsley and add a teaspoonful
of tarragon vinegar.

BEARNAISE SAUCE--III

Beat the yolks of two eggs very light
[Page 17]
and put into a double-boiler. Add gradually three tablespoonfuls
of olive-oil, then the same quantity of boiling water, then one
tablespoonful of lemon-juice. Season with salt and cayenne and
serve immediately.

QUICK BEARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and
four of water. Add a cupful of boiling water and cook slowly until
thick and smooth. Take from the fire, and add minced onion, capers,
olives, pickles, and parsley and a little tarragon vinegar.

BÉCHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two
cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.

BOMBAY SAUCE

Season Drawn-Butter Sauce highly with chopped pickle, curry powder,
and tarragon vinegar.

BORDELAISE SAUCE

Fry in butter a tablespoonful of chopped shallots and two minced
beans of garlic. Add
[Page 18]
half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole
Sauce. Boil until thick, take from the fire and add lemon-juice and
minced parsley to season. Add also a quarter of a pound of beef
marrow cut in small pieces and parboiled in salted water. Serve
at once.

WHITE BORDELAISE SAUCE

Fry a tablespoonful of chopped onions in butter, add a wineglassful
of white wine and a cupful of Veloute Sauce. Season to taste, boil
for five minutes, take from the fire, add one tablespoonful each
of minced parsley, lemon-juice, and butter.

BROWN SAUCE--I

Brown two tablespoonfuls of flour in butter. Add two cupfuls of
milk or cream and cook until thick, stirring constantly.

BROWN SAUCE--II

Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf,
and a sprig of parsley. Add a heaping teaspoonful of flour and, when
brown, a cupful of stock. Cook until thick, stirring constantly.
Take from the fire, strain, add the juice of half a lemon, and
salt and pepper to season.

[Page 19]
BROWN BUTTER SAUCE

Melt butter in a frying-pan and cook until brown, taking care not
to burn. Take from the fire and add lemon-juice or vinegar and
salt and pepper to taste. Serve hot.

BUTTER SAUCE

Mix chopped hard-boiled eggs with a liberal amount of melted butter.
Season with salt, pepper, and minced parsley.

CAPER SAUCE--I

Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.

CAPER SAUCE--II

Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls
of capers, a tablespoonful of anchovy essence, and salt and pepper
to season.

CLARET SAUCE

Reheat one cupful of Brown Sauce, season with grated onion, add
half a cupful of Claret, bring to the boil, and serve.

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole
[Page 20]
Sauce, two tablespoonfuls of beef extract, the juice of a lemon,
red and white pepper and minced parsley to season, and half a cupful
of butter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly
Season with salt and pepper.

CUCUMBER SAUCE--I

Chop two cucumbers, drain, and add one tablespoonful of grated
onion and half of a minced bean of garlic. Season with salt, pepper,
and vinegar, and add enough olive-oil to make a smooth paste. Serve
immediately.

CUCUMBER SAUCE--II

Grate four large cucumbers and drain. Season the pulp with salt,
pepper, grated onion, and tarragon vinegar. Add enough whipped
cream to make a smooth mixture and serve at once.

CUCUMBER SAUCE--III

Chop a cucumber finely, season with salt,
[Page 21]
pepper, and vinegar and add it to Hollandaise Sauce.

CURRY SAUCE

Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion juice, and serve
hot.

DRAWN-BUTTER SAUCE

Cook to a smooth paste two tablespoonfuls of butter and two of
flour. Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.

DUTCH SAUCE

Cook together two tablespoonfuls each of butter and flour, add one
cupful of white stock, and cook until thick, stirring constantly.
Season with salt and pepper, take from the fire and add the yolks of
three eggs beaten with half a cupful of cream. Cook in a double-boiler
for three minutes, take from the fire, add a tablespoonful of
lemon-juice and strain.

[Page 22]
DUXELLES SAUCE--I

Cook in butter one cupful of chopped mushrooms; and one tablespoonful
each of minced onion and parsley. Add to one pint of Spanish Sauce
and serve.

DUXELLES SAUCE--II

Prepare a pint of Veloute Sauce, add a wineglassful of white wine
and two tablespoonfuls of beef extract. Boil for five minutes,
add two tablespoonfuls each of chopped mushrooms and cooked beef
tongue or ham. Add a little minced parsley, reheat, and serve.

EGG SAUCE--I

Add one half cupful of sliced or chopped hard-boiled eggs to two
cupfuls of Drawn-Butter Sauce.

EGG SAUCE--II

Prepare a Cream Sauce according to directions previously given, and
add the yolks of two raw eggs, a tablespoonful of grated onion, a
hard-boiled egg, chopped fine, and a teaspoonful of minced parsley.

ESPAGNOLE SAUCE

Add a small bay-leaf, a blade of mace, and
[Page 23]
two cloves, to two cupfuls of white stock. Simmer for fifteen minutes.
Cook together two tablespoonfuls of butter and three of flour;
add the heated stock and cook until thick, stirring constantly.
Add one tablespoonful each of chopped ham, onion, celery, carrot,
and parsley, with salt and paprika to season. Simmer for an hour,
strain, and serve very hot.

FINE HERB SAUCE--I

Fry in butter one tablespoonful each of minced parsley and onion.
Add to one pint of White Sauce and reheat. Season with salt and
pepper, and serve.

FINE HERB SAUCE--II

Prepare according to directions given for Brown Italian Sauce,
using butter instead of oil and half a cupful of minced parsley
instead of the thyme and bay-leaf. Season with grated nutmeg and
add to either Spanish or Veloute Sauce.

FLEMISH SAUCE

Prepare a cupful of Drawn-Butter Sauce, take from the fire, add
the yolks of two eggs well-beaten, and pepper, grated nutmeg, made
mustard, vinegar, and minced parsley to season.
[Page 24]
Add gradually half a cupful of melted butter and serve.

GARLIC SAUCE

Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted butter. The
flavour is mild and resembles almond.

SAUCE À LA GASCONNE

Chop together a tablespoonful of capers and a bean of garlic. Fry
in olive-oil, seasoning with pepper and grated nutmeg. Add a
wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf,
and a sprig of thyme. Boil for fifteen minutes, skim, add another
wineglassful of white wine, strain, and add the yolks of three eggs
well beaten. Season with lemon-juice, butter, anchovy essence,
and minced parsley.

GENEVA SAUCE

Brown one tablespoonful of flour in butter, add two cupfuls of thick
stock and one cupful of red wine, and cook until thick, stirring
constantly. Add two small onions chopped, a bunch of sweet herbs,
two tablespoonfuls of chopped mushrooms, and salt and pepper to
[Page 25]
season. Simmer for half an hour, add a wineglassful of Madeira,
strain, and serve.

GOOSEBERRY SAUCE

Boil a pint of green gooseberries for ten minutes in water to cover.
Drain, press through a sieve, and mix with an equal quantity of
White Sauce.

HESSIAN SAUCE

Mix four tablespoonfuls of freshly grated horseradish with an equal
quantity of fresh bread-crumbs, a tablespoonful of sugar, and a
little salt and pepper. Mix to a smooth paste with sour cream and
serve with baked fish.

HOLLANDAISE SAUCE--I

Beat half a cupful of butter to a cream and add gradually the yolks
of two eggs well beaten. Then add the juice of half a lemon and
pepper and salt to season. Place the bowl over boiling water and
beat with an egg-beater until thick and smooth. Take from the fire
and beat for a few moments. Be careful not to cook it too long.

HOLLANDAISE SAUCE--II

Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
[Page 26]
boiling point, strain and cool. Cook together two tablespoonfuls
of butter and one of flour, add a half cupful of cold water, and
cook until thick, stirring constantly. Take from the fire and add
the yolks of two eggs beaten with the vinegar. Reheat for a moment,
seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.

HORSERADISH SAUCE--I

Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.

HORSERADISH SAUCE--II

Prepare a Cream Sauce according to directions previously given,
and add three tablespoonfuls of freshly grated horseradish and
half a cupful of melted butter. Serve with boiled fish.

HORSERADISH SAUCE--III

To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful
of powdered sugar, and salt, pepper, and made mustard to season.
[Page 27]
Heat in a double-boiler, and just before serving add one-half cupful
of whipped or cold cream. (Cow cream, not cosmetic.)

ITALIAN SAUCE

Fry in butter two tablespoonfuls of minced parsley and one tablespoonful
of chopped mushrooms and shallots. Add two cupfuls of white wine
and boil until reduced half. Add one cupful of Veloute Sauce and
one half cupful of stock. Boil until thick, skim, and serve.

BROWN ITALIAN SAUCE

Fry in olive-oil half a cupful of chopped mushrooms, four chopped
shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of
white wine and simmer until the liquid is reduced half. Take out
the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil,
and serve.

JAPANESE SAUCE

Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls
each of walnut catsup, soy, and Worcestershire sauce. Season highly
with paprika, add two cupfuls of tarragon vinegar, and let stand
for two weeks. Strain, and serve with fish.

[Page 28]
JERSEY SAUCE

Brown four tablespoonfuls of flour in butter, add two cupfuls of
brown stock and cook until thick, stirring constantly. Season with
salt, pepper, and Worcestershire.

LEMON SAUCE--I

Melt half a cupful of butter and add to it the juice of a large
lemon. When very hot take from the fire and pour over the well-beaten
yolks of two eggs.

LEMON SAUCE--II

Prepare a pint of Drawn-Butter Sauce according to directions previously
given, season with salt, pepper, grated nutmeg, and lemon-juice,
and add half a cupful of melted butter.

LIVOURNAISE SAUCE

Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks
of two eggs, well beaten. Add slowly half a cupful of olive-oil and
two tablespoonfuls of vinegar. Season with pepper, grated nutmeg,
and minced parsley. Serve very cold.

LOBSTER SAUCE--I

Add half a cupful of chopped cooked lobster
[Page 29]
meat and the pounded coral to each cupful of Drawn-Butter Sauce.
Season with paprika, butter, and lemon-juice.

LOBSTER SAUCE--II

Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster
meat. Season with melted butter, lemon-juice, tabasco, and
Worcestershire.

MAÎTRE D'HÔTEL SAUCE

Work into half a cupful of butter all the lemon-juice it will take
and add a teaspoonful or more of minced parsley. Or, melt the butter
without burning, take from the fire, add the juice of half a lemon
and a teaspoonful of minced parsley.

MAYONNAISE

Put into an earthen bowl the yolk of a fresh egg and a pinch of
salt, a dash of red pepper, and half a teaspoonful of dry mustard.
Place the bowl on ice or in ice-water. Pour one cupful of olive-oil
into a small pitcher from which it will drop easily. When the egg
and seasoning are thoroughly mixed, begin to add the oil, using
a silver teaspoon, and rubbing rather than stirring. Add the oil
until a clear spot is formed upon the egg, and then mix
[Page 30]
until smooth. Only a few drops can be added at first, but the quantity
may be gradually increased. The clear spot on the egg is an infallible
test of the right quantity of oil. If too much oil is added the
dressing will curdle. A few drops of lemon-juice and long beating
will usually make it right again. If this fails, set the bowl directly
on the ice in the refrigerator, and let stand for half an hour.
If it is still curdled, begin again with the yolk of another egg
and add the curdled mayonnaise by degrees to the new dressing.

When the mayonnaise is so thick that it is difficult to stir it,
add the juice of half a lemon, if desired.

MILANAISE SAUCE

Melt two tablespoonfuls of butter, add two chopped mushrooms and
two boned and pounded anchovies. Add two tablespoonfuls of flour
and cook until the flour is brown. Add one cupful of brown stock and
one tablespoonful each of sherry and vinegar drained from capers.
Cook until thick, stirring constantly, seasoning with salt, cayenne,
and made mustard. Simmer for twenty minutes, strain, add one
tablespoonful of capers, boil for five minutes, and serve.

MUSHROOM SAUCE

Prepare a Drawn-Butter Sauce according to
[Page 31]
directions previously given and add to it one cupful of chopped
cooked mushrooms.

NIÇOISE SAUCE

Rub through a fine sieve the yolks of three hard-boiled eggs. Put
into a deep bowl, with two raw yolks, a tablespoonful of made mustard,
and salt and pepper to season. Add gradually half a cupful of olive-oil
and a little vinegar, finishing with two tablespoonfuls of minced
fine herbs.

NONPAREIL SAUCE

Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise
Sauce.

NORMANDY SAUCE

Add one tablespoonful of mushroom catsup to one pint of Veloute
Sauce and cook for ten minutes. Add one fourth cupful of strong
fish stock, bring to the boil, take from the fire and add the yolks
of two eggs beaten with the juice of half a lemon. Strain, add a
tablespoonful of butter, and serve.

OLIVE SAUCE

Prepare according to directions given for Jersey Sauce, adding half
a dozen chopped olives instead of the Worcestershire.

[Page 32]
OYSTER SAUCE--I

Prepare a Cream Sauce according to directions previously given,
using the oyster liquor for part of the liquid. Add parboiled oysters
cut fine, and season with paprika and lemon-juice.

OYSTER SAUCE--II

Cook two dozen oysters in their liquor with a little water, butter,
white and red pepper, and grated nutmeg. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
the yolks of two eggs well beaten, the juice of a lemon, and two
tablespoonfuls of butter. Serve with boiled fish.

PARSLEY SAUCE--I

Prepare a Drawn-Butter Sauce according to directions previously
given, add half a cupful of fine minced parsley, and season with
lemon-juice.

PARSLEY SAUCE--II

Boil two large bunches of parsley in water to cover for five minutes.
Strain the water, and thicken with a tablespoonful each of butter
and flour cooked together. Season with salt,
[Page 33]
pepper, and grated nutmeg, take from the fire, add the yolks of
two eggs beaten with a little vinegar, three tablespoonfuls of
butter in small bits, and a little minced parsley.

PARSLEY AND LEMON SAUCE

Squeeze the juice out of a lemon, remove the seeds, and chop the
pulp fine with a bunch of parsley. Add a little of the grated peel.
Cook together one tablespoonful each of butter and flour, add the
parsley and lemon and one and one half cupfuls of stock. Season
with salt, pepper, and powdered mace, and boil for ten minutes.
Take from the fire, add the yolks of two eggs beaten with a little
cold stock, and serve.

PERSILLADE SAUCE

Put into a bowl one fourth cupful of olive-oil with a tablespoonful
of made mustard, the juice of two lemons, two tablespoonfuls of
minced parsley, and salt and pepper to season. Add a few drops
of tarragon vinegar, mix thoroughly, and serve.

PIQUANT SAUCE--I

Cook together a teaspoonful of chopped onion, a pinch of sugar,
a few drops of Worcestershire sauce, and one tablespoonful each
[Page 34]
of chopped capers and pickles, with two tablespoonfuls of tarragon
vinegar, and salt and cayenne to season. Prepare a Spanish Sauce
and add the mixture to it.

PIQUANT SAUCE--II

Mix together half a cupful of beef stock, two tablespoonfuls of
tarragon vinegar, two tablespoonfuls of chopped pickle, one
tablespoonful each of chopped onion, capers, and parsley, a teaspoonful
each of sugar and salt, and paprika to season.

POOR MAN'S SAUCE

Brown a tablespoonful of flour in butter, add two cupfuls of stock,
and cook until thick, stirring constantly. Add two tablespoonfuls
of tomato catsup and one of anchovy essence. Strain and serve.

PORTUGUESE SAUCE

Put six tablespoonfuls of butter into a saucepan with the yolks
of two eggs beaten with the juice of half a lemon. Season with
salt and pepper and heat thoroughly but do not boil. Take from the
fire, stir until thick, and serve immediately.

POULETTE SAUCE

Simmer for ten minutes a pint of White
[Page 35]
Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks
of three eggs light and pour the hot sauce over them slowly. Cook
for two minutes in a double boiler, and serve immediately.

RAVIGOTE SAUCE

Put one cupful of stock into a saucepan with two tablespoonfuls of
white wine and three tablespoonfuls of chopped chives and parsley.
Season with salt and pepper and simmer for twenty minutes. Thicken
with one tablespoonful each of butter and flour cooked together.
Take from the fire, add the juice of half a lemon, and serve.

COLD RAVIGOTE SAUCE

Chop together a tablespoonful each of parsley, chives, chervil,
tarragon, and shallot. Add to a stiff mayonnaise and tint green,
if desired, with color paste.

REMOULADE SAUCE

Mix two tablespoonfuls each of capers and minced anchovies, add
a tablespoonful of minced parsley, a teaspoonful of dry mustard,
and salt and pepper to taste. Add one half bean of garlic, chopped
very fine, and enough olive-oil to make a smooth paste. Add a few
drops of vinegar and serve.

[Page 36]
ROYALE SAUCE

Cook together half a cupful of butter and the beaten yolks of three
eggs until the yolks begin to thicken. Take from the fire and add by
degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls
of Indian soy, one finely chopped small pickle, and cayenne and
salt to season. Mix thoroughly and cool. Serve cold.

SARDINE SAUCE

Add skinned, boned, and mashed sardines to Mayonnaise. Beat until
smooth and serve with cold fish.

SHAD ROE SAUCE

Boil, drain, skin, and mash a shad roe. Season with salt, pepper,
grated onion, and powdered mace. Add half a cupful of Madeira and
half a cupful or more of melted butter. Serve with shad or any
other fish.

SHRIMP SAUCE

Add one cupful of chopped cooked shrimps to each pint of White Sauce.
Season with lemon-juice, paprika, and tabasco sauce.

SICILIAN SAUCE

Slice four onions, fry brown and drain carefully.
[Page 37]
Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful
of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve.

SPANISH SAUCE

Prepare according to directions given for Brown Sauce, using one
cupful of highly seasoned stock for liquid.

SUPREME SAUCE

Prepare according to directions given for Drawn-Butter Sauce, using
chicken stock and a little cream for liquid. Take from the fire,
and add two tablespoonfuls of butter and the juice of half a lemon.

TARTAR SAUCE--I

Chop together capers, olives, parsley, and pickles. Add one half
cupful of the mixture to a cupful of Mayonnaise.

TARTAR SAUCE--II

Mix together one tablespoonful each of vinegar and Worcestershire
sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown
half a cupful of butter and strain into the hot vinegar. Serve
hot.

[Page 38]
TARTAR SAUCE--III

Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful
each of made mustard, grated onion, and chopped pickle. Take from
the fire, season with salt and cayenne, add the beaten yolk of
an egg, and serve.

TOMATO SAUCE--I

Prepare according to directions given for Drawn-Butter Sauce, using
tomato-juice or stewed and strained canned tomatoes for liquid.

TOMATO SAUCE--II

Chop together capers, pickles, onion, and olives. There should be
half a cupful in all. Add one half cupful of stewed and strained
tomatoes, a teaspoonful each of made mustard and sugar, and salt
and cayenne to season highly. Serve very hot.

TOMATO SAUCE--III

Chop fine an onion and a clove of garlic. Fry in butter and add
half a can of stewed and strained tomatoes. Thicken with butter
and flour cooked together, season with salt and pepper and serve.

[Page 39]
BROWN TOMATO SAUCE

Fry a tablespoonful of chopped onion in butter, add one tablespoonful
of flour and one half cupful each of stock and stewed and strained
tomato. Cook until thick, stirring constantly. Season with salt,
pepper, and kitchen bouquet. Strain and serve.

VELOUTE SAUCE

Cook together three tablespoonfuls each of butter and flour, add
one cupful of white stock and one quarter cupful of cream. Cook
until thick, stirring constantly. Season with salt, cayenne, grated
nutmeg, and minced parsley. Simmer for an hour, strain, and serve.

VENETIENNE SAUCE--I

Cook together for five minutes two tablespoonfuls of tarragon vinegar,
six pepper-corns, a tablespoonful of chopped ham, six parsley roots,
a sprig of thyme and a bay-leaf. Strain, and add to one cupful of
Veloute Sauce. Reheat, add a teaspoonful of minced parsley and
serve.

VENETIENNE SAUCE--II

Add minced parsley, tarragon vinegar,
[Page 40]
grated nutmeg, and a tablespoonful of butter to Allemande Sauce.

VINAIGRETTE SAUCE

Mix four tablespoonfuls of olive-oil with one tablespoonful of
vinegar. Season with salt and paprika and add to it minced parsley,
pickle, and capers.

WHIPPED CREAM SAUCE

Mix a teaspoonful of dry mustard with a tablespoonful of vinegar
and two tablespoonfuls of freshly grated horseradish. Mix with
one fourth cupful of Mayonnaise, and when smooth fold in carefully
one cupful of whipped cream. Season with salt and red pepper and
serve very cold with cold fish.

WHITE SAUCE

Cook together two tablespoonfuls each of butter and flour, add
one cupful of white stock and one half cupful of cream. Cook until
thick, stirring constantly. Season with salt and pepper. One and
one half cupfuls of milk may be used instead of the stock and cream.




[Page 41]
TEN WAYS TO SERVE ANCHOVIES

I

Clean, bone, and trim the fish. Arrange on a dish, alternating
with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle
with parsley, and serve with toasted crackers.

II

Split the anchovies, wash in white wine, and bone them. Make a
paste with the yolks of eggs, equal parts of minced cooked fish,
and bread-crumbs. Stuff the anchovies, dip into batter, and fry
in deep fat.

III

Pound the fish in a mortar, seasoning with minced parsley, grated
onion, and cayenne. Serve on small circles of fried bread, as a
first course at dinner.

IV

Drain a bottle of anchovies and mash fine with enough butter to
make a smooth paste. Season with lemon-juice and cayenne. Spread
[Page 42]
on fingers of toast and lay a whole anchovy on each piece.

V

Wash eight salted anchovies, remove the skin and bones, and soak
in clear water for an hour. Drain and wipe dry. Arrange on lettuce
leaves with sliced hard-boiled eggs and pour over a French dressing.

VI

Toast circles of bread, spread with butter, cover with chopped
hard-boiled eggs, make a hollow in the egg, lay an anchovy upon
it, and set into a hot oven for five minutes.

VII

Toast thin circles of graham bread, butter, and cover each piece
with anchovies. Sprinkle with lemon-juice and paprika and put into
hot oven for five minutes.

VIII

Clean and rinse the fish and dry on a cloth. Butter a small baking-dish,
put in a layer of cracker crumbs, then a layer of anchovies, then
sugar and crumbs. Repeat until the dish is full, having crumbs
and butter on top. Beat the yolks of two eggs with half a cupful
[Page 43]
of cream and a little sugar. Pour over the fish and bake in the
oven.

IX

Use salted Norwegian anchovies soaked for two hours in cold water.
Split down the back, bone and skin, cut into strips, and arrange
on a platter. Mince separately parsley, capers, boiled carrots,
beets, and the whites and yolks of hard-boiled eggs. Arrange small
piles of contrasting colors among the fish and pour over a French
dressing.

X

Fry thin circles of bread, put a pimola in the centre, and curl an
anchovy around it. Fill the remaining space with chopped hard-boiled
eggs and serve as a first course at dinner or luncheon.




[Page 45]
FORTY-FIVE WAYS TO COOK BASS

BAKED BASS--I

Scale, wash, and clean, leaving the head intact. Make a stuffing
of two cupfuls of bread-crumbs, one cupful of butter, two eggs well
beaten, and enough cold water to make a smooth paste. Season with
pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split
the fish, stuff, and sew up. Lay thin slices of salt pork over the
fish and put into a baking-pan with a little boiling water seasoned
with wine and tomato juice. Bake carefully, basting frequently.
The gravy may be thickened and served with the fish.

BAKED BASS--II

Split the fish and stuff with seasoned mashed potatoes. Put a little
boiling water and a tablespoonful of butter into the baking-pan,
and baste frequently while cooking.

BAKED BASS--III

Rub the inside of the fish with salt, sprinkle
[Page 46]
the outside with pepper and salt, cover with sliced onion and salt
pork. Dredge with flour and put into the baking-pan with sufficient
boiling water to keep from burning. Baste frequently while cooking,
remove the pork and onion, thicken the sauce with a tablespoonful
each of butter and flour blended and mixed with a little tomato
catsup. Pour the hot sauce over the fish and serve.

BAKED BASS--IV

Make a stuffing of one cupful of bread-crumbs, one teaspoonful
each of melted butter, Worcestershire sauce, tomato catsup, minced
parsley, minced onion, minced olives or pickles, lemon-juice, salt,
black pepper, and paprika to taste, and sufficient cold water to
moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce.

BAKED BASS WITH WHITE WINE

Put a bass into a baking-dish with salt, pepper and mushroom liquor
to season, and enough white wine to moisten. Cover with buttered
paper and bake for fifteen minutes. Melt two tablespoonfuls of
butter, add three tablespoonfuls of flour, and cook thoroughly.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Take from the fire
[Page 47]
and add the yolks of three eggs beaten with a little cold water,
and the juice of half a lemon. Add a tablespoonful of butter and
the juice in the baking-pan. Pour over the bass and serve.

BAKED BASS WITH SHRIMP SAUCE

Marinate the cleaned fish for an hour in oil and vinegar. Put into
a baking-pan with slices of salt pork underneath and on top and
sufficient boiling water to keep from burning. Add a teaspoonful
of butter to the water and baste two or three times during the hour
of baking. Strain the gravy and set aside. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook until brown.
Add one cupful of the liquid left in the baking-pan, making up
the required quantity with boiling water if necessary. Cook until
thick, stirring constantly; season with cayenne and lemon-juice,
and add half a can of shrimps chopped fine. Bring to the boil,
pour over the fish, and serve.

BAKED AND STUFFED BLACK BASS

Mix together one cupful of bread-crumbs, two small onions chopped,
two eggs well beaten, and cold water to moisten. Season with
Worcestershire, tabasco and minced parsley. Stuff a bass with this
[Page 48]
mixture, rub with melted butter, and bake with a little boiling
water, basting as required.

BAKED BASS À LA NEWPORT

Clean the fish, gash the top, season with salt and pepper, and
cover with thin slices of salt pork. Pour a little boiling water
into the pan and bake slowly, basting as required. Serve with the
pork. Bacon may be used instead.

BAKED BASS À LA MANHATTAN

Butter a baking-dish, put in the cleansed fish, rub with melted
butter, season with salt and pepper, and cover with thin slices
of bacon and bread crumbs. Add a little boiling water and bake
in a very hot oven, basting as required.

BAKED BASS AND TOMATOES

Select one large black bass or two small ones; clean the head and
let it remain on the fish. Slice four tomatoes and cut in halves.
Make a plain bread dressing; open the fish, rub the inside lightly
with salt and soft butter; lay a thick layer of tomatoes in, then
a layer of the bread dressing, alternating them until the fish is
well stuffed; then bind with a tape. Lard the fish with strips
of salt pork. Lay in a baking-pan, add one cupful of hot water
[Page 49]
and one tablespoonful of butter, and bake, basting often. In fifteen
minutes take the pan out of the oven and spread the fish with a layer
of thinly sliced tomatoes, seasoned with a sprinkling of salt, some
melted butter, and a light sprinkling of grated cheese. Bake until
the tomatoes are done, then carefully remove to a platter, taking
off the tape first. Garnish with parsley and serve.

BAKED BLACK BASS À LA BABETTE

Clean the fish, salt it well, and put into a baking-pan with a
cupful of water. Put lumps of butter on top, and season with salt,
pepper, and minced parsley. Bake for an hour, basting often. Add a
wineglassful of Sherry and a little catsup to the sauce remaining
in the pan. Thicken with a teaspoonful of flour, rubbed smooth
with a little cold water.

BAKED FILLETS OF BASS

Cut bass into small fillets, sprinkle with salt and pepper, put
into a shallow pan, cover with buttered paper and bake for twelve
minutes in a hot oven. Serve with a border of boiled rice and
Hollandaise Sauce.

BLACK BASS À LA MONTMORENCY

Clean, skin, and bone a bass, and cut into
[Page 50]
pieces. Butter a baking-dish, put in the fish, season with salt,
pepper, and white wine; cover with buttered paper and set in the
oven until the fish is partly cooked. Take out the fish and arrange
in a baking-pan. Add to the remaining liquor a chopped onion, half
a dozen mushrooms, and two sprigs of parsley finely chopped. Add a
little stock and thicken with a teaspoonful of flour rubbed smooth
in a little cold water. Pour this sauce over the fish, lay a large
mushroom on each piece, cover with crumbs, dot with butter, and
bake in the oven. Sprinkle with lemon-juice before serving.

STUFFED SEA-BASS

Clean the fish and cover it with a marinade of olive-oil and vinegar.
Soak for an hour. Fill the fish with chopped salt pork and mushrooms,
put into a baking-pan with slices of salt pork underneath and on
top, and sufficient boiling water. Bake for forty minutes, cover
with slices of tomatoes and half of a sweet green pepper chopped
fine. Dot with butter and bake for twenty minutes more. Take up the
fish and rub the sauce through a colander. Stir in a tablespoonful
of butter rolled in flour, add one teaspoonful of sugar and two
teaspoonfuls of grated onion. Dilute with boiling
[Page 51]
water if too thick, bring to the boil, pour over the fish, and serve.

BASS À LA BORDELAISE

Split a large sea-bass. Put into a baking-dish with a wineglassful
of Claret and salt and pepper to season. Sprinkle with chopped
shallot, cover with buttered paper, and cook in a moderate oven
for fifteen minutes. Lay the bass on a platter, put the juice in
a saucepan with half a teaspoonful of beef extract, four chopped
mushrooms, and a bruised bean of garlic. Thicken with flour browned
in butter, bring to the boil, pour over the fish, and serve very
hot.

BOILED BASS

Clean the fish, put it into warm salted water and simmer for twenty
minutes.

BOILED SEA-BASS WITH EGG SAUCE

Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; add three hard-boiled eggs
[Page 52]
coarsely chopped, pour over the fish, and serve.

BOILED BASS WITH MUSHROOMS

Boil a bass in water to cover, adding to the water four tablespoonfuls
of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook thoroughly. Add
one cupful or more of boiling water and cook until thick, stirring
constantly. Add the juice of half a lemon, half a can of mushrooms
chopped fine, and pepper and salt and minced parsley to season.
Bring to the boil, pour over the fish, and serve.

BOILED BLACK BASS WITH CREAM SAUCE

Clean the bass and sew it up in coarse cheese-cloth. Boil in enough
water to cover, adding half a cupful of vinegar, a sliced onion,
six or eight whole peppers, a blade of mace, and salt to season.
Take up the fish and reduce the liquid by rapid boiling. Strain and
set aside. Melt one tablespoonful of butter, add one tablespoonful
of flour and cook thoroughly. Add a cupful of the strained liquid
and cook until thick, stirring constantly. Season to taste, add
half a cupful of cream, bring to the boil, pour over the fish, and
[Page 53]
garnish with sliced lemons.

BLACK SEA-BASS À LA POULETTE

Prepare a Poulette Sauce and pour over a black sea bass boiled according
to directions previously given.

COLD BASS WITH TARTAR SAUCE

Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff Mayonnaise and spread over
the fish. Serve with a border of sliced cucumbers.

BROILED BASS

Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.

BROILED BLACK BASS

Clean and split the fish, remove the bone, rub with melted butter
or oil, and broil carefully. Pour over a little melted butter,
and garnish with lemon and parsley.

BASS STEWED WITH TOMATOES

Clean the fish, remove the bones and cut
[Page 54]
into square pieces. Fry two sliced onions in olive-oil. Lay the
fish upon it, season with salt and pepper and pour over a can of
tomatoes which have been rubbed through a sieve. Season with salt
and pepper, cover closely, and cook for an hour. Serve in the same
dish.

FRIED BASS WITH BACON

Clean and cut up the fish, season with pepper and salt, roll in
flour, and fry in hot lard. Serve with rashers of bacon fried
separately. Garnish with parsley and lemon.

FRIED BLACK BASS

Scale, clean, and cut up the fish, season with salt and pepper,
dredge with flour, and fry in deep fat.

BREADED FILLET OF BASS

Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve very hot with Tartar Sauce.

BREADED BASS WITH BACON

Clean the fish and cut into pieces. Season with pepper and salt,
roll in flour, then in beaten egg, then in bread-crumbs. Fry in
deep fat and serve with a border of rashers of bacon fried
[Page 55]
separately. Garnish with parsley.

BOILED SEA-BASS WITH PARSLEY SAUCE

Put two medium-sized cleaned sea-bass into a fish-kettle with a
bunch of parsley. Cover with salted and acidulated water, bring
to the boil, simmer for half an hour, drain, garnish with lemon
and parsley, and serve with a parsley sauce.

FRIED SEA-BASS WITH TARTAR SAUCE

Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.

MATELOTE OF SEA-BASS

Clean three pounds of sea-bass and cut in convenient pieces for
serving. Put into a saucepan with a bunch of parsley, salt and
pepper to season, and a teaspoonful of sweet herbs. Add two onions,
sliced, and two small cloves of garlic. Cover with equal parts of
stock and Claret and simmer slowly until the fish is done. Move
the fish carefully to a serving-dish and strain the liquid into
[Page 56]
another saucepan. Brown two tablespoonfuls of flour in as much
butter as is required to make a smooth paste, add the liquid, and
cook until thick, stirring constantly. Add to the sauce three
tablespoonfuls of essence of anchovy and some mushrooms and small
button onions fried brown in butter. Pour over the fish and serve.

BROILED SEA-BASS

Select a large fish, clean, and split. Season with salt and pepper,
rub with olive-oil, and broil carefully. Serve with Maître D'Hôtel
Sauce and garnish with lemon and parsley.

SEA-BASS À LA BUENA VISTA

Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise
on each side. Place in a buttered baking-dish with a chopped onion,
a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes
and a small green pepper, shredded. Sprinkle with salt and pepper,
add two cupfuls of stock and one cupful of Port wine. Dot with butter
and bake in a moderate oven for forty minutes, basting freely.
Take up the fish, and strain the sauce. Melt a tablespoonful of
butter, brown in it a tablespoonful of flour, add two cupfuls of
well-seasoned beef stock and cook until
[Page 57]
thick, stirring constantly. Combine these two sauces, cover the
fish with broiled tomatoes, pour the sauce over, sprinkle with
parsley and lemon-juice, and serve.

BOILED SEA-BASS WITH MELTED BUTTER SAUCE

Boil the fish in acidulated water according to directions previously
given. Drain, garnish with parsley, and serve with a sauce made
by melting half a cupful of butter with the juice of a lemon, and
seasoning with white pepper and a little grated nutmeg.

SEA-BASS À LA FRANCAISE

Clean and trim two large sea-bass. Put into a saucepan, with salt
and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough Claret to cover the
fish. Simmer for forty minutes, drain, and place on a serving-dish.
Take out the parsley and keep the liquid warm. Brown two tablespoonfuls
of flour in two tablespoonfuls of butter, add the onions and liquid
and cook until thick, stirring constantly. Add stock or water if
there is not enough liquid. Add a tablespoonful each of melted
butter and minced parsley, pour over the fish, and serve.

[Page 58]
SEA-BASS WITH BLACK BUTTER

Boil medium-sized sea-bass in salted and acidulated water, drain,
and marinate with salt, pepper, and vinegar. Brown a cupful of
butter in a saucepan, skim, pour the top part over the fish, leaving
the sediment in the pan, garnish with fried parsley, and serve.

STRIPED BASS WITH SHAD ROE

Clean a four-pound striped bass and soak the soft roes of four
shad in cold water. Put the bass into a fish-kettle with an onion,
salt and pepper to season, a small bunch of parsley, a tablespoonful
of butter, two wineglassfuls of white wine, and enough white stock
to cover. Cover, cook for half an hour or more, basting as required,
and drain. Strain the liquid and add it to a tablespoonful each of
butter and flour cooked together. Cook until it thickens, stirring
constantly. Add the juice of a lemon and two tablespoonfuls of
butter. Cook the roes for five minutes in salted and acidulated
water, drain, cut in two, and arrange around the fish. Pour the
sauce over, sprinkle with minced parsley, and serve.

FILLETS OF STRIPED BASS À LA BORDELAISE

Clean two striped bass and cut into fillets.
[Page 59]
Cover the trimmings with water, add one cupful of white wine, two
cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of
thyme, a tablespoonful of butter, and salt and pepper to season.
Skin the fillets, season with salt, and marinate for half an hour
in oil and lemon-juice. Drain, sprinkle with flour, dip in egg
yolks beaten smooth with a little melted butter, then in crumbs.
Broil carefully, basting with melted butter as required. Fry a
tablespoonful of chopped onion in two tablespoonfuls of flour and
cook to a smooth paste. Add the liquid strained from the fish trimmings
and cook until thick, stirring constantly. Add half a cupful of
stewed and strained tomato, a tablespoonful of minced parsley,
and two tablespoonfuls of butter. Season with red pepper and
lemon-juice, pour over the fish, and serve.

FILLETS OF STRIPED BASS À LA MANHATTAN

Clean and trim a four-pound bass, skin, remove the bones, and chop
very fine. Add four tablespoonfuls of butter, season with salt,
pepper, and grated nutmeg, and add enough cream to make a stiff
paste. Shape into cutlets, dip in egg and crumbs and fry in deep
fat, or sauté in clarified butter. Drain. and serve with Tomato
Sauce.

[Page 60]
STRIPED BASS WITH CAPER SAUCE

Clean and trim a large striped bass, cut two incisions across the
back, tie in a circle, and boil slowly in salted and acidulated
water for forty minutes. Drain, pour over a Caper Sauce, garnish
with parsley, and serve.

STRIPED BASS À LA DAUPHINE

Clean and trim a striped bass. Put into a fish-kettle with salt,
pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion,
two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls
of butter. Cook for forty minutes in a moderate oven, basting
frequently. Drain the fish, strain the liquor, and add enough white
stock or oyster liquor to make the required quantity of sauce.
Cook two tablespoonfuls of flour in one tablespoonful of butter,
add the liquid, and cook until thick, stirring constantly. Add
three egg yolks well beaten with four tablespoonfuls of butter,
a tablespoonful of anchovy essence, the juice of half a lemon,
and a pinch of paprika. Bring to the boiling point, pour over the
fish, and serve. Garnish with fried mushrooms.

STRIPED BASS À LA CARDINAL

Clean and trim a striped bass. Cook in a
[Page 61]
fish-kettle with two cupfuls of water, one cupful of white wine,
four tablespoonfuls of butter, a bunch of parsley, an onion, and
a carrot, sliced, and salt and pepper to season. Simmer for forty
minutes and drain. Add two cupfuls of white stock to the liquid,
strain, and skim off the fat. Cook two tablespoonfuls of flour in
a tablespoonful of butter, add the strained liquid and cook until
thick, stirring constantly. Take from the fire and add the yolks of
four eggs, beaten with the juice of a lemon, four tablespoonfuls
of melted butter, and a pinch of paprika. Bring to the boil, then
take from the fire, add sufficient dried and pounded lobster coral
to color, pour over the fish, and serve.

STRIPED BASS À LA HOLLANDAISE

Clean and trim a striped bass and simmer half an hour in salted
and acidulated water to cover. Drain, garnish with parsley, and
serve with Hollandaise Sauce.

STRIPED BASS À LA COMMODORE

Clean and stuff a striped bass. Put into a fish-kettle with a bunch
of parsley, a cupful of mixed vegetables cut fine, a cupful of
white wine, a cupful of oyster liquor, and enough water or stock
to cover. Simmer for forty
[Page 62]
minutes and drain. Strain the gravy, skim off the fat, and set
aside. Brown two tablespoonfuls of flour in one tablespoonful of
butter, add one cupful of stock and cook until very thick, stirring
constantly. Add the strained sauce and reheat, stirring until smooth.
Add a tablespoonful of anchovy essence, four tablespoonfuls of
butter, and lemon-juice to taste. Pour over the fish and serve.

STRIPED BASS À L'AMERICAINE

Cook together one tablespoonful each of butter and flour, add a
pint of oysters, with their liquor, and the yolks of two eggs,
well beaten. Cook until thick, stirring constantly. Prepare and
trim a striped bass, fill with the oyster mixture, season, and
sew up. Put into a fish-kettle with enough white wine and water,
in equal parts, to cover. Add a sliced onion, a bunch of parsley,
a little salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat. Cook
together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour
[Page 63]
over the fish, and serve. Garnish with fried oysters.

STRIPED BASS À LA MARSEILLES

Clean a large striped bass and divide into fillets. Put into a
fish-boiler with three tablespoonfuls of butter, two large onions,
sliced, a bunch of parsley, a bay-leaf, salt and pepper to season,
and red wine and water, in equal parts, to cover. Simmer for an
hour, drain the fish, take out the parsley, strain the liquid, and
spread the cooked onions over the fish. Cook three tablespoonfuls
of flour in two tablespoonfuls of butter, add the strained liquid
and cook until thick, stirring constantly. Take from the fire, add
the juice of a small lemon, a tablespoonful of anchovy essence,
and two tablespoonfuls of butter. When the butter is melted, pour
over the fish and serve.

STRIPED BASS À LA CONTI

Clean and trim a large striped bass. Put into a baking-pan with
four tablespoonfuls of olive-oil, a small onion, chopped fine,
salt and pepper to season, a bunch of parsley, and two cupfuls
each of white wine and white stock. Cover and cook for an hour
in a moderate oven, basting often. Drain the fish and remove the
parsley. Strain the sauce. Brown
[Page 64]
two tablespoonfuls of flour in one of butter, add the strained
liquid, and cook until thick, stirring constantly. Add the juice
of half a lemon and a tablespoonful of minced parsley. Pour over
the fish and serve.




[Page 65]
EIGHT WAYS TO COOK BLACKFISH

BLACKFISH À L'AMERICAINE

Draw two large blackfish, trim, and clean thoroughly. Put into
a baking-dish with two chopped onions fried in butter. Add two
cupfuls of cold water and half a cupful of Port wine. Season with
salt and pepper, a pinch of powdered cloves, mace, allspice, and
thyme, two bay-leaves, a small bunch of parsley, and two leeks.
Cover tightly and cook for an hour. Lift out the fish and strain
the liquid. Thicken it with a tablespoonful of butter, blended
with an equal quantity of flour. Bring to the boil, add two
tablespoonfuls of butter, and minced parsley and lemon-juice to
season. Pour over the fish and serve.

BLACKFISH WITH FINE HERBS

Put the cleaned fish into a baking-dish with chopped onions, parsley
and mushrooms. Gash the fish and fill the incisions with butter
and chopped onion. Moisten with equal parts
[Page 66]
of white wine and stock, cover with buttered paper, and cook in
a moderate oven for half an hour, basting frequently. Take out
the fish, strain the sauce, and add stock to make the necessary
quantity. Thicken with a tablespoonful of butter rolled in flour,
and pour over the fish. Cover with crumbs, dot with butter, and
brown in the oven. Sprinkle with lemon-juice before serving.

BROILED BLACKFISH WITH CHILLI SAUCE

Clean the fish, season with salt and pepper, rub with oil, and broil
slowly. Fry in butter a chopped shallot and two chilli peppers.
Add two chopped tomatoes, a wineglassful of Catawba wine, and a
cupful of stock. Boil to the consistency of a thick sauce, add
two tablespoonfuls of butter and a little chopped parsley. Spread
over the fish.

MATELOTE OF BLACKFISH

Cover four pounds of cleaned blackfish with equal parts of Claret
and water. Add salt and pepper to season, two small cloves of garlic,
two onions sliced, and a bunch of parsley. Boil for half an hour
and strain the liquid. Thicken it with two tablespoonfuls of butter
blended with a little flour. Add two tablespoonfuls
[Page 67]
of butter, a tablespoonful of anchovy paste, and lemon-juice to
season. Strain over the fish and garnish with fresh fried mushrooms
and small white onions sprinkled with sugar and fried brown in
clarified butter.

STEWED BLACKFISH À LA NEWPORT

Cook four pounds of blackfish in Catawba wine and water to cover,
seasoning with parsley and onion, three cloves, salt, and half
a dozen pepper-corns. Boil for half an hour, strain the sauce,
and thicken with two tablespoonfuls of flour browned in butter.
Cook until thick, add two tablespoonfuls of butter and the juice
of half a lemon. Strain over the fish and surround with a border
of baked tomatoes.

BAKED BLACKFISH--I

Put two cleaned blackfish into a buttered baking-pan with one cupful
of Port wine and two cupfuls of water. Add salt, white and red
pepper, grated nutmeg, minced parsley, and sweet herbs to season.
Dot the fish with butter, cover with buttered paper, and bake for
forty-five minutes, basting as required. Take out the fish, strain
the sauce, and put it into a saucepan with two cupfuls of stock.
Thicken with two tablespoonfuls of butter
[Page 68]
blended with an equal quantity of flour, and boil for ten minutes.
Skim, add two tablespoonfuls each of butter and anchovy paste,
and lemon-juice to taste. Reheat, pour over the fish, and serve.

BAKED BLACKFISH--II

Remove the skin and fins from a six-pound fish and place in a
baking-pan. Cover with two cupfuls of bread-crumbs moistened with
hot water, and seasoned with butter, salt, pepper, sage, summer
savory, and sweet marjoram. Bake for an hour and a half and serve
with any preferred sauce.

BLACKFISH WITH PORT WINE SAUCE

Put two cleaned blackfish into a pan with one cupful of Port wine,
one cupful of water, one cupful of white stock, and salt, pepper,
minced parsley, and sweet herbs to season. Cover and simmer for
forty minutes. Take out the fish, add two cupfuls of stock to the
sauce, thicken with one tablespoonful of butter blended with two
of flour, and cook until of the proper consistency. Strain through
a cloth, add two tablespoonfuls of butter, and lemon-juice and
red pepper to season. Pour over the fish and serve.




[Page 69]
TWENTY-SIX WAYS TO COOK BLUEFISH

BAKED BLUEFISH À L'ITALIENNE

Score and scale the bluefish and put it into a buttered pan with
three tablespoonfuls each of white wine and mushroom liquor, a
tablespoonful of chopped onion, half a dozen chopped mushrooms
and salt and pepper to season. Cover with buttered paper and bake
for fifteen minutes. Take out the fish and add to the sauce half a
teaspoonful of beef extract, dissolved in half a cupful of boiling
water. Add a wineglassful of white wine and thicken with one
tablespoonful each of butter and browned flour. Pour the sauce over
the fish, sprinkle with chopped parsley, and serve.

BAKED BLUEFISH--I

Clean, scrape, and split the fish and take out the backbone. Gash
the flesh and insert a thin slice of salt pork under the skin.
Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls
of chopped salt pork, and salt,
[Page 70]
minced parsley, chopped onion, red pepper, kitchen bouquet, and
tomato catsup to season. Add one egg well beaten. Fill the fish and
sew up. Lay on thin slices of salt pork and bake, basting frequently
with the fat. Garnish with cress and lemon.

BAKED BLUEFISH--II

Clean a large bluefish, put into a baking-pan, pour over it a cupful
of boiling salted water, cover and bake for an hour, basting frequently.
Put on a serving platter, and thicken the sauce with browned flour,
seasoning with salt, pepper, Worcestershire and tomato catsup.
Serve with a garnish of sliced lemon.

BAKED BLUEFISH--III

Make a stuffing of bread-crumbs, two tablespoonfuls of minced onion,
a teaspoonful of minced parsley, three tablespoonfuls of butter,
one egg well-beaten, and salt and pepper to season. Stuff the fish
and tie securely. Bake in a pan with a cupful of hot water and a
tablespoonful of butter, basting frequently. Take out the fish,
boil up the sauce, add a tablespoonful of catsup, a tablespoonful
of browned flour wet with four tablespoonfuls of cold water, and
the juice of a lemon. Cook until thick, and strain.

[Page 71]
BAKED BLUEFISH--IV

Prepare a stuffing of crumbs, grated onion, beaten egg and capers.
Stuff a large bluefish and sew up. Season with salt and pepper,
rub with butter, and add sufficient boiling water. Bake, baste
frequently, and serve with any preferred sauce.

BAKED BLUEFISH--V

Make a stuffing of one cupful of bread-crumbs, a tablespoonful of
melted butter, and salt and pepper to season. Fill the fish and
sew firmly. Gash the fish and lay strips of pork in the gashes.
Cover with crumbs, dot with butter and add sufficient boiling water
to keep from burning. Bake for an hour, basting frequently. Garnish
with parsley and lemon and serve with tomato sauce.

BAKED BLUEFISH--VI

Slit a large bluefish, take out the bone, put in a buttered baking-dish
and season with salt and pepper. Fry a chopped onion in butter, add
half a dozen chopped mushrooms, three tablespoonfuls of chopped
cooked egg-plant, and a teaspoonful of minced parsley. Add two
cupfuls of stock, and cook for fifteen minutes. Thicken with a
tablespoonful or more of flour rubbed smooth in cold water,
[Page 72]
and pour over the fish. Sprinkle with crumbs, dot with butter, and
bake for an hour in a moderate oven.

BAKED BLUEFISH WITH WHITE WINE SAUCE

Put a cleaned bluefish into a buttered pan with salt, pepper, minced
parsley, sweet herbs, a sliced onion, two cupfuls of white wine,
and one cupful of white stock. Cover with a buttered paper and
cook for forty minutes, basting as required. Take out the fish,
strain the sauce, and thicken with a tablespoonful of flour cooked
in butter. Boil for ten minutes, add three tablespoonfuls of butter,
the juice of half a lemon and three egg yolks well beaten. Bring
to the boil, pour over the fish, and serve.

BAKED BLUEFISH À LA NAPLES

Prepare the fish according to directions given for Baked Bluefish--II.
Fry in butter for five minutes two tablespoonfuls each of chopped
onion, carrot, and lean raw ham. Add twelve pepper-corns, two cloves,
and a sprig of marjoram. Add two and one half tablespoonfuls of
flour and cook until brown. Add gradually one cupful of brown stock
and one and one fourth cupfuls of white wine. Cook until
[Page 73]
thick, stirring constantly, strain, reheat, pour over the fish,
sprinkle with minced parsley, and serve.

BOILED BLUEFISH

Prepare according to directions given for Boiled Bass.

BROILED BLUEFISH--I

Split the fish down the back and soak for half an hour in brine.
Rinse in fresh water, dry on a towel and broil on a buttered broiler.
Serve on a hot platter with melted butter poured over, and garnish
with watercress and sliced lemon.

BROILED BLUEFISH--II

Clean and split down the back, season with salt and pepper, and
broil according to directions previously given. Sprinkle with minced
parsley and lemon-juice and pour over a little melted butter. Serve
with a border of mashed potatoes.

PAN-BROILED BLUEFISH

Lay the fish flesh side down in a well greased, very hot pan. Turn
with a pancake-turner.

[Page 74]
BROILED BLUEFISH AU BEURRE-NOIR

Broil a bluefish according to directions previously given. Mix
together one tablespoonful each of vinegar and minced parsley,
one teaspoonful of lemon-juice, and salt and pepper to season.
Put two tablespoonfuls of butter into a frying-pan and when it
browns add the other ingredients. Bring to the boil and pour it
over the broiled fish.

BROILED BLUEFISH WITH MUSTARD SAUCE

Broil a bluefish according to directions previously given, and
sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared
mustard has been added.

MATELOTE OF BLUEFISH

Prepare according to directions given for Matelote of Blackfish,
using white wine instead of Claret.

STUFFED BLUEFISH--I

Prepare according to directions given for Stuffed Sea-Bass.

STUFFED BLUEFISH--II

Scrape, clean, and dry a large bluefish.
[Page 75]
Chop three onions fine and fry in butter. Add enough mashed potatoes
to make the required quantity of stuffing, and season with salt,
pepper, minced parsley, and melted butter. Fill the fish and sew
up. Rub with melted butter, put a little hot water into the pan,
and bake for thirty minutes, basting as required. Garnish with
lemon and parsley.

ESCALLOPED BLUEFISH

Flake cold cooked bluefish and mix it with an equal quantity of
mashed potatoes. Fill buttered shells, sprinkle with grated cheese,
cover with crumbs, dot with butter, and brown in the oven.

FILLETS OF BLUEFISH À LA DUXELLES

Skin, bone, and fillet a bluefish. Season with salt and pepper,
and cook with melted butter and lemon-juice until firm. Take from
the fire and cool. Prepare a Duxelles Sauce, boil down until thick,
and cook the fish with it. Dip in crumbs, then in beaten egg, then
in crumbs, and fry in deep fat. Serve with the diluted sauce poured
around the fish.

FILLETS OF BLUEFISH WITH ANCHOVY SAUCE

Prepare the fish according to directions
[Page 76]
given in the preceding recipe, cooking with white wine as well as
lemon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls
each of butter and anchovy paste. Pour over the fish and serve.

BLUEFISH À L'ICARIENNE

Scale and score a two-pound bluefish, and put in a buttered baking-dish
with three tablespoonfuls each of mushroom liquor and white wine,
and salt and pepper to season. Cover with a buttered paper and
bake for fifteen minutes. Take out the fish and add to the sauce
three tablespoonfuls of stewed and strained tomatoes and one
tablespoonful of chopped, cooked, smoked beef tongue. Bring to the
boil, pour over the fish, and serve.

BLUEFISH À LA VENETIENNE

Prepare according to directions for Baked Bluefish à la Italienne,
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
[Page 84]
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

Prepare the tongues according to directions
[Page 104]
given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain
and serve with brown butter, seasoned with salt, pepper, minced
parsley, and lemon-juice.

CODFISH FRITTERS

Cut into strips fresh boiled cod, or freshened and boiled salt cod.
Dip in fritter batter and fry in deep fat.

DEVILLED CODFISH

Flake cold cooked fish. Mix with an equal quantity of bread-crumbs
the yolks of two hard-boiled eggs, and melted butter, grated onion,
minced parsley, and pepper and salt to season. Add milk or oyster
liquor to moisten and fill buttered shells. Cover with crumbs,
dot with butter, and brown in the oven.

CODFISH À LA SEVILLE

Wash and dry one cupful of rice, brown it in olive-oil, and drain.
Put into a stewpan and cover with fillets of fresh cod, fried in
the oil. Add a sliced onion fried, half a dozen sliced tomatoes,
and salt, cayenne, and lemon-juice to season. Add two cupfuls of
stock, put a buttered paper on top, cover the pan, and bake half
an hour in the oven. Take out the fish carefully, mix the rice and
[Page 105]
seasoning together, and serve as a border around the fish.

CODFISH À LA BÉCHAMEL

Prepare according to directions given for Creamed Codfish, omitting
the egg and using white stock and milk in equal parts instead of
cream.

ESCALLOPED CODFISH À LA BÉCHAMEL

Prepare according to directions given for Codfish à la Béchamel,
adding the yolks of three eggs. Arrange in a baking-dish with layers
of seasoned crumbs, and add sufficient milk to moisten. Cover with
crumbs, dot with butter, and brown in the oven.

CODFISH À LA FLAMANDE

Prepare boiled codfish according to directions previously given.
Melt one tablespoonful of butter and cook in it a teaspoonful of
flour. Add one cupful of boiling water and cook until thick, stirring
constantly. Take from the fire, add the yolks of two eggs well
beaten, four tablespoonfuls of made mustard, and pepper, vinegar,
grated nutmeg, and minced parsley to season. Add gradually half
a cupful of melted butter, pour over the fish, and serve.

[Page 106]
STEWED CODFISH À LA SHREWSBURY

Stuff the fish with drained oysters and seasoned crumbs, adding two
tablespoonfuls of butter in small bits. Sew up, put on the grating
in a fish-kettle, seasoning with salt, pepper, and minced parsley.
Dot with butter and add the oyster liquor, and two cupfuls each of
stock and water. Simmer for forty minutes, basting as required.
Take up the fish, thicken the sauce with butter and flour cooked
together, and boil for ten minutes. Take from the fire, add a
tablespoonful of butter, the juice of a lemon, and the yolks of
two eggs well beaten. Strain over the fish and serve.

SALT CODFISH À LA BRANDADE

Cut the fish in pieces and soak in cold water for twenty-four hours.
Put into fresh cold water, bring to the boil, and simmer for twenty
minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and
olive-oil, adding a little milk if it becomes too thick. Season
with salt, pepper, minced parsley, and garlic. Serve with toasted
crackers and cheese.

STEWED COD WITH OYSTERS

Cut fresh cod into fillets, and put in a baking-pan,
[Page 107]
with salt, pepper, and chopped onion to season. Add one cupful
of white wine and the liquor of two dozen parboiled oysters. Cook
slowly for fifteen minutes, take out the fish, thicken the sauce
with butter and flour cooked together, add two tablespoonfuls of
melted butter, season with lemon-juice, and pour the sauce over
the fish. Garnish with the parboiled oysters and serve.

SALTED COD WITH BROWN BUTTER

Soak the fish for twenty-four hours and prepare according to directions
given for Boiled Salted Cod. Drain, wipe dry, and fry brown in
butter, adding a little minced parsley.

CODFISH STEAK

Cut the fish into steaks, about two inches thick, season with salt
and pepper, and let stand for two hours. Dredge with corn-meal
and fry in salt pork fat. Sprinkle with lemon-juice and serve.

BROILED CODFISH STEAKS WITH BACON

Prepare the steaks according to directions previously given and
serve with a border of thin slices of bacon fried crisp.

[Page 108]
BROILED CODFISH STEAKS

Soak in salted water for fifteen minutes, wipe dry, and let stand
for an hour in olive-oil and vinegar. Drain, season, and broil
on a well-buttered gridiron. Serve with melted butter and minced
parsley.

BREADED CODFISH STEAKS

Season the steaks with salt, pepper, and lemon-juice, dip in egg
and crumbs, and fry in deep fat. Serve with any preferred sauce.

FRIED CODFISH STEAKS

Clean the steaks, sprinkle with salt and pepper, and dip into flour.
Sauté in salt pork fat.

CODFISH STEAKS À LA NARRAGANSETT

Fry the steaks with a chopped onion in butter, seasoning with salt
and pepper. Take out and put a tablespoonful of flour into the
frying-pan. Cook thoroughly, add two cupfuls of water and half
a cupful of wine, and cook until thick, stirring constantly. Add
two tablespoonfuls of butter, season with minced parsley and
lemon-juice, pour over the fish, and serve.

[Page 109]
CODFISH HASH

Flake cold cooked cod, mix with an equal quantity of mashed potatoes,
and season to taste. Cook until light brown in butter.

MATELOTE OF CODFISH

Mix together one cupful of oysters, two cupfuls of bread-crumbs,
two tablespoonfuls of butter, one egg, and a small onion, chopped.
Stuff a small boned codfish and sew up. Lay the fish on slices of
bacon in a baking-pan and cover the top with bacon. Add sufficient
boiling water and bake for an hour, basting as required.

STEWED CODFISH

Flake cold cooked cod and reheat with butter, pepper, salt, minced
parsley, cayenne, and lemon-juice. Serve very hot on toast.

FILLETS OF CODFISH

Clean and bone the fish and cut into thick strips. Put into a buttered
saucepan with a little stock, season, sprinkle with minced parsley,
and set into the oven, covered with a buttered paper. Serve in a
deep platter with a border of mashed potatoes.

[Page 110]
FRIED COD

Prepare the fish according to directions given for Fillet of Codfish.
Season, dredge with flour, dip in egg and bread-crumbs, and fry
in deep fat.

FRIED CODFISH À LA MAÎTRE D'HÔTEL

Prepare according to directions given for Fried Codfish. Serve
with a sauce of melted butter, lemon-juice, and minced parsley.

FRIED FILLETS OF CODFISH

Mix together one tablespoonful of olive-oil, two tablespoonfuls
of lemon-juice, and salt, grated onion, and paprika to season.
Soak fillets of codfish in this for an hour, then drain, dip into
beaten egg, then into crumbs, and fry in deep fat. Drain on brown
paper and serve with Tartar Sauce.

BROILED CODFISH

Split the tail end of the fish and broil. Serve with melted butter,
lemon-juice, and minced parsley.

CODFISH PIE

Prepare Creamed Codfish according to directions previously given,
seasoning with grated onion. Fill a buttered baking-dish and cover
[Page 111]
with mashed potato, beaten very light with an egg and a little
cream. Rub with melted butter, sprinkle with grated cheese, and
bake in a quick oven.

ESCALLOPED CODFISH

Prepare the fish according to directions previously given. Flake
and prepare according to directions given for Creamed Codfish. Put
into a buttered baking-pan with layers of seasoned crumbs between,
add milk to moisten, cover with crumbs, dot with butter, and brown
in the oven.




[Page 113]
FORTY-FIVE WAYS TO COOK EELS

BRAISED EEL

Skin and clean an eel, cut it into two-inch pieces, sprinkle with
salt, and let stand for an hour. Soak in cold water for ten minutes,
drain, and dry. Put into a buttered saucepan, seasoning with grated
nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot,
minced parsley, and a few pepper-corns. Cover the pan and bake in
the oven until the fish is brown. Take out the eel and put into
a deep dish. Add to the sauce one cupful of stock, bring to the
boil, and thicken with a tablespoonful each of butter and flour
cooked together. Boil until thick, take from the fire, add the
yolks of three eggs beaten smooth with a little stock, bring to the
boil, add a little lemon-juice, strain over the fish, and serve.

BROILED EELS--I

Skin, clean and cut up a large eel. Dip into beaten egg, then into
[Page 114]
crumbs seasoned with grated lemon rind, nutmeg, minced parsley,
sweet herbs, pepper, and salt. Broil skin side down on a buttered
gridiron, turning when done. Serve with Anchovy or Tartar Sauce.

BROILED EELS--II

Clean and cut the eels into three-inch lengths. Let stand for half
an hour in a marinade of oil and lemon-juice, seasoned with pepper
and salt. Drain, broil, and garnish with fried parsley.

BROILED EELS WITH SOUR SAUCE

Clean the eels and cut into five-inch lengths. Boil for ten minutes
in one cupful of vinegar and enough cold water to cover, seasoning
with salt, pepper-corns, carrot, onion, and parsley. Cool in the
water, dip in crumbs, then in eggs beaten with a tablespoonful
of olive-oil for each egg, then in bread-crumbs. Broil as usual.
Serve with a sauce made of two tablespoonfuls of chopped shallots,
fried in two tablespoonfuls of butter, added to a wineglassful each
of white wine and vinegar. Add two cupfuls of stock and thicken
with browned flour cooked in butter. Boil for five minutes, add
one tablespoonful each of chopped mushrooms, parsley, pickles,
and capers, and two tablespoonfuls of butter. Garnish with lemons
and parsley.

[Page 115]
FRIED EELS--I

Prepare and cut up the fish according to directions previously
given and soak for several hours in vinegar with salt, pepper, and
grated lemon-peel. Drain, dip into batter, and fry in deep fat.
Serve with any preferred sauce.

FRIED EELS--II

Prepare according to directions previously given and cut into two-inch
pieces. Dredge with flour and sauté in hot lard, or dip into egg
and bread-crumbs and fry in deep fat. They may also be dipped into
corn-meal before frying.

FRIED EELS--III

Prepare the eels according to directions given for Stewed Eels
à la Americaine, sprinkling with shallot and parsley also. Let
stand for several hours, dip into egg and crumbs, and fry in deep
fat. Serve with any preferred sauce.

FRIED EELS--IV

Clean the eels, cut into two-inch pieces, and parboil for eight
minutes. Sprinkle with salt and pepper, dip into corn-meal, and
sauté in salt pork fat.

[Page 116]
EELS FRIED IN BATTER

Cut a large cleaned eel into joints, and soak for several hours
in cold water, to which salt, pepper, and vinegar have been added.
Drain dip in batter, and fry in hot fat. Drain on brown paper and
serve with Tomato Sauce.

EELS À LA LYONNAISE

Clean two large eels, cut into four-inch lengths and remove the
bones. Cook in equal parts of white wine and water to cover, adding
salt, pepper, a sliced onion, a clove of garlic, and a bunch of
parsley. Drain the fish and strain the liquid. Thicken with two
tablespoonfuls of flour rubbed smooth with two tablespoonfuls of
butter. Boil for fifteen minutes and skim. Add two tablespoonfuls
of butter and the juice of a lemon. Bring to the boil, pour over
the fish, and serve with a garnish of small onions fried in butter
and sugar.

EELS À LA VILLEROY

Clean two large eels and cut into lengths. Cover with salted and
acidulated water, add a bunch of parsley, a sliced onion, and a
pinch of powdered sweet herbs. Boil slowly for ten minutes, cool,
and drain. Melt one tablespoonful of butter and cook in it two
[Page 117]
tablespoonfuls of flour. Add two cupfuls of white stock and cook
until thick, stirring constantly. Take from the fire and season
to taste. Add the yolks of four eggs well beaten and cool. Dip
the pieces of eel in this sauce, and set on ice. Roll in cracker
crumbs, dip in beaten egg, then in bread-crumbs, and fry brown
in deep fat.

EELS À LA TARTAR

Cut up the eel and cook in court bouillon with wine. Drain, dip in
egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise
mixed with chopped parsley, olives, pickles, and capers.

EELS À L'INDIENNE

Chop fine an onion, half a carrot, and a stalk of celery. Fry in
butter, dredge with flour, and cook thoroughly. Add enough stock to
make the required quantity of sauce, and cook until thick, stirring
constantly, Season with mace, thyme, a bay-leaf, minced parsley, and
curry powder. Strain through a sieve and pour over eels stewed in
wine and seasoned with vegetables according to directions previously
given. Serve with a border of boiled rice sprinkled with grated
Parmesan cheese.

[Page 118]
EELS À LA NORMANDY

Fry in butter a pound and a half of prepared eels. Add a wineglassful
of white wine or cider, a tablespoonful of mushroom catsup, and
salt, pepper, and grated nutmeg to season. Simmer for ten minutes,
add one cupful of white stock, half a dozen mushrooms, a dozen
oysters, and half a dozen shrimps. When cooked take from the fire,
add the yolks of two eggs well beaten, and serve at once.

STUFFED EELS À L'ITALIENNE

Skin the eel but keep the head on. Remove the back-bone and stuff
with seasoned crumbs, mixed with minced parsley and mushrooms.
Skewer in the form of a circle; put into a saucepan with two ounces
of butter, a small bunch of parsley, a chopped onion, two cupfuls
of white wine, and salt, pepper, and grated nutmeg to season. Bake
for an hour, basting as required. Drain, take out the parsley, and
add to the sauce two cupfuls of brown stock, and one cupful of
chopped mushrooms. Boil for five minutes and thicken with browned
flour cooked in butter. Season with minced parsley and lemon-juice,
pour the sauce around the eel, and serve.

EELS À LA LONDON

Fry four chopped onions in butter, dredge
[Page 119]
with flour, and cook thoroughly. Add two cupfuls of stock, half a
cupful of Port wine, two bay-leaves, and salt and pepper to season.
Cook until thick, stirring constantly. Add one large cleaned eel,
cut into two-inch lengths, cover, and cook for fifteen minutes.
Serve on toast.

EELS À LA REINE

Prepare and cut up the eels. Fry in butter with half a can of mushrooms,
and dredge with flour. Add one cupful of stock and half a cupful
of white wine. Bring to the boil, season with salt, pepper, and a
chopped onion, and cook until the eel is tender. Skim, take from
the fire, and add the juice of half a lemon, beaten smooth with
the yolks of two eggs.

EELS À LA POULETTE

Stew the eels in white wine with carrot, onion, parsley, bay-leaf,
thyme, pepper-corns, and salt to season. Drain and serve with Poulette
Sauce.

FRICASSÉE OF EEL

Prepare the eel according to directions previously given, cook in
equal parts of white wine and water, seasoning with mace, pepper,
nutmeg, cloves, sweet herbs, allspice, and salt.
[Page 120]
Boil until the eels are tender, then skim out. Add a little anchovy
paste to the sauce, with a tablespoonful of butter, bring to the
boil, take from the fire, add the yolks of two eggs well beaten,
pour over the fish, and serve.

FRICASSÉED EELS

Skin, clean, and cut up. Cover with cold water, add salt, and minced
parsley to season, cover, and cook slowly for an hour. Thicken
with a tablespoonful each of butter and flour blended together
and made smooth with cold water. Season highly with pepper, and
serve.

STEWED EELS WITH CUCUMBERS

Clean and skin two eels, cut into pieces and soak in cold water
for an hour. Drain, cover with wine and water, seasoning with salt,
pepper, onion, and parsley, and simmer for fifteen minutes. Take
out the fish and add three sliced and parboiled cucumbers. Strain
the sauce, thicken with flour cooked in butter, and boil for ten
minutes. Skim, add the yolks of four eggs well beaten and take
from the fire. Season with red pepper and lemon-juice, strain over
the fish, and serve.

STEWED EELS--I

Put into a saucepan three fourths of a cupful
[Page 121]
of butter and fry in it four small chopped onions. Add a tablespoonful
of flour, cook through, and add two cupfuls of boiling water or stock.
Cook until thick, stirring constantly, then put in one large cleaned
eel cut into inch pieces; cover and cook for fifteen minutes.

STEWED EELS--II

Wash and skin a pint of eels, cut them in pieces three inches long,
pepper and salt them, and put them into a stewpan. Pour in one
pint of good soup stock, adding one large onion, shredded, three
cloves, a teaspoonful of grated lemon-peel, and a wineglassful
of Port wine. Stew slowly for half an hour, and pour into a hot
dish. Strain the liquor and add a wineglassful of cream thickened
with flour, and boil up once. Pour over the eels and serve.

STEWED EELS--III

Clean, skin, and joint the eels. Cover with boiling water, add a
tablespoonful of vinegar, and cook for ten minutes. Drain, cook
together one tablespoonful of butter and two of flour. Add two
cupfuls of the water in which the eels were cooked. Cook until
thick, stirring constantly. Season with salt, pepper, and grated
onion, then add the eels and
[Page 122]
reheat. Simmer for twenty minutes, add a tablespoonful of minced
parsley, and serve.

STEWED EELS--IV

Prepare according to directions given above, using veal or fish
stock, instead of water, and adding a bay-leaf to the seasoning.

STEWED EELS À L'ANGLAISE

Cook prepared eels in half a bottle of Port wine, seasoned with
carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves,
mace, and chopped mushrooms. Cover with buttered paper, simmer
for half an hour and drain. Melt two tablespoonfuls of butter and
cook in it two tablespoonfuls of flour. Add a chopped shallot and
enough of the eel liquor to make the required quantity of sauce.
Cook until thick, stirring constantly. Add half a cupful of stock,
and two wineglassfuls of Port wine. Bring to the boil, strain, add
a few chopped mushrooms, a tablespoonful of butter, and minced
parsley, lemon-juice, and anchovy paste to season. Pour the sauce
over the eels, and serve.

STEWED EELS À L'AMERICAINE

Use three pounds of cleaned and skinned eel with all the fat removed.
Cut in two-inch pieces, season with pepper and salt and chopped
[Page 123]
onion, and put in a double-boiler with half a cupful of butter.
Sprinkle with parsley, cover tightly, and cook for about an hour
and a half. Serve in a deep dish.

STEWED EELS À LA POULETTE

Cut cleaned eels into two-inch pieces and cook until tender in
stock. Thicken with butter and flour cooked together, add half
a dozen chopped mushrooms, and salt, pepper, grated onion, and
minced parsley to season. Boil for twenty minutes, add the juice
of a lemon, and serve.

STEWED EELS À LA CANOTIERE

Fry a chopped onion in butter, add a pound of rice and cook brown.
Add four cupfuls of fish stock, seasoning with red and white pepper,
caver, and cook for twenty minutes. Take from the fire, add half a
cupful each of butter and Tomato Sauce. Prepare the eels according
to directions given for Eels à la Lyonnaise, adding a tablespoonful
of anchovy essence to the sauce. Serve with a border of the rice.

STEWED EELS À LA GENEVOISE

Prepare two eels, cut into four-inch lengths.
[Page 124]
Put into a saucepan with a sliced carrot, an onion, a bunch of
parsley, two cloves of garlic, and salt and pepper-corns to season.
Put in enough cider to cover the fish, and simmer for fifteen minutes.
Take up the fish, strain the sauce, and thicken it with two
tablespoonfuls of butter. Add two tablespoonfuls of butter to the
sauce, reheat, pour over the eels, and garnish with small onions
fried brown in butter and sugar.

MATELOTE OF EELS--I

Prepare and cut up the fish according to directions previously
given. Put into a saucepan with one cupful each of stock and Claret,
a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf,
and a pinch each of thyme, cloves, parsley, and salt. Take out the
fish, strain the sauce, add to it a tablespoonful each of butter
and flour cooked together, and pour over the fish.

MATELOTE OF EELS--II

Cut a pound and a half of prepared eels into two-inch pieces and
fry for two minutes in butter. Add a wineglassful of Claret, and
three tablespoonfuls each of stock and mushroom liquor. Season
with salt, pepper, and grated nutmeg, and a pinch of powdered sweet
herbs. Add six small onions and six button mushrooms. Cook for half
[Page 125]
an hour and thicken with a tablespoonful each of butter and flour
cooked together.

MATELOTE OF EELS--III

Prepare two eels and cut them into two-inch lengths. Cover with
cold salted water and bring to the boil. Add an onion, a dozen
cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes,
drain, dry, roll in flour and fry brown in butter. Add two cupfuls
of boiling water, and salt, pepper, and fine herbs to season. Add
a cupful of button onions peeled and fried brown in butter and
sugar. Cover and simmer for one hour. If the sauce should evaporate,
add more boiling water. When done, add half a cupful of wine and
serve.

MATELOTE OF EELS À LA PARISIENNE

Clean and cut the eels into four-inch pieces. Cover with white
wine and season with sliced carrot and chopped mushrooms. Add also
the liquor from three dozen parboiled oysters. Simmer until the
eels are done and drain. Add to the liquor half a cupful of white
stock, and thicken with flour cooked in butter. Add two wineglassfuls
of white wine and boil until thick, stirring constantly. Take from
the fire, and add the yolks of four eggs beaten
[Page 126]
smooth with the juice of half a lemon, a tablespoonful of butter,
and a grating of nutmeg. Add the parboiled oysters, and a handful
of button mushrooms. Reheat, pour over the fish, and serve.

MATELOTE OF EELS À LA GENOISE

Prepare the eels and cut into four-inch lengths. Cover with Claret
or Burgundy and add sliced carrot, onion, minced parsley, chopped
mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to
season. Simmer until done and drain. Add to the liquor half a cupful
of beef stock and thicken it with browned flour. Strain through a
fine sieve, add a tablespoonful of butter, a little anchovy paste,
a teaspoonful of minced parsley, a grating of nutmeg; and a little
lemon-juice. Bring to the boil, pour over the fish, and serve.

MATELOTE OF EELS À LA BORDELAISE

Cut the eels into three-inch lengths, and cover with a bottle of
Claret. Season with carrot, onion, parsley, chopped mushrooms,
thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half
an hour and drain. Thicken the liquor with browned flour rubbed
smooth with butter, add two wineglassfuls
[Page 127]
of Claret, and bring to the boil. Skim, add a teaspoonful of capers,
a pounded clove of garlic, a little butter, grated nutmeg, and
anchovy paste to season. Reheat, pour over the fish, and serve.

BOILED EELS

Cut into short pieces a pound and a half of eels which have been
skinned and cleaned. Put into a saucepan, cover with cold water,
add a tablespoonful of salt, six whole peppers, one red onion,
and a cupful of vinegar. Simmer for half an hour; drain and serve
on a platter with melted butter, lemon-juice, and minced parsley.

PICKLED EELS

Clean and cut three pounds of eels into six-inch lengths. Cover
with salt, let stand for three hours, then rinse thoroughly. Boil
together for fifteen minutes one cupful of vinegar, one cupful
of water, a sliced onion, two bay-leaves, three allspice, and a
slice of lemon. Put in half of the eels and simmer until tender,
take out, and cook the remaining half. Let the vinegar cool before
pouring over the eels.

GREEN EELS

Boil together an onion, a bunch of parsley,
[Page 128]
a pinch of celery seed, and a teaspoonful of mixed spices in a
little water. Add two cleaned and cut eels with water to cover
and simmer until done. Strain the sauce, thicken with butter and
flour cooked together, and pour over the eels. Serve with boiled
potatoes and cucumber salad.

BAKED EELS

Skin and parboil, cut into two-inch pieces, and put into a baking-pan.
Dredge with flour, season with salt and pepper and add half a cupful
of water. Bake for twenty minutes and take out. Thicken the gravy
with a tablespoonful of flour rubbed smooth with a little of the
liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire
sauce, and enough boiling water to make the sauce of the proper
consistency. Bring to the boil and pour around the eels.

BAKED EELS WITH TARTAR SAUCE

Clean and skin two large eels. Wrap in a wet cloth and simmer for
fifteen minutes in court bouillon. Cook in the liquor. Take out,
wipe dry, and cover with seasoned crumbs. Spread with two eggs
beaten with one tablespoonful of olive-oil and sprinkle with crumbs.
Put into a baking-pan with two tablespoonfuls
[Page 129]
of butter, and bake for half an hour, basting twice. Serve with
Tartar Sauce.

ENGLISH EEL PIE

Skin, clean, and cut up two large eels. Cook with one tablespoonful
of butter, half a cupful of chopped mushrooms, a tablespoonful of
chopped parsley, a minced onion, a bay-leaf, salt, pepper, the
rind of a lemon, a wineglassful of Sherry and a cupful of beef
stock. Cook until the eels are tender, strain the sauce, and thicken
with butter and flour. Line a baking-dish with pastry, put the
eels in it, and pour the sauce over, with sliced hard-boiled eggs
on top. Cover with pastry, brush with yolk of egg, and bake for
an hour in a moderate oven. Serve either hot or cold.

COLLARED EELS

Clean, split, and bone one large eel, and season with salt and
pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful
of capers, two pickles, one onion, and three anchovies. Add salt
and pepper, cover the eel with the mixture, tie in a cloth, and
cook with a bay-leaf for half an hour in equal parts of vinegar
and water. Drain, untie, and put into a mould with aspic jelly,
or with beef stock to which sufficient dissolved gelatine has been
added. Serve cold with Mayonnaise.

[Page 130]
EELS EN BROCHETTE

Boil the eel in a court bouillon and cut into two-inch pieces.
Dip into egg and crumbs and string on steel skewers, alternating
with squares of bacon. Bake in the oven and serve on toast.

CREAMED EELS

Clean and cut up the eels, and stew according to directions previously
given. Pour over a Cream Sauce, seasoned with salt, paprika, onion
juice, and minced parsley.




[Page 131]
FIFTEEN WAYS TO COOK FINNAN-HADDIE

BOILED FINNAN-HADDIE--I

Divide into convenient pieces, cover with boiling water, add a
teaspoonful of sugar, and boil for fifteen minutes. Take up on a
hot platter, remove the skin, and dot with butter.

BOILED FINNAN-HADDIE--II

Cover the fish with boiling water, boil for five minutes, drain,
cover with melted butter, and serve with plain boiled potatoes.

BROILED FINNAN-HADDIE--I

Brown a haddie on a greased broiler. Cover with hot water, let
stand for ten minutes and drain. Spread with butter and sprinkle
with pepper.

BROILED FINNAN-HADDIE--II

Cut the haddie into small squares, skin and parboil it. Wipe dry,
broil on a buttered gridiron and serve with melted butter.

[Page 132]
BROILED FINNAN-HADDIE--III

Wash the fish thoroughly, and let stand in cold water for three
quarters of an hour, then cover with boiling water for five minutes,
wipe dry, rub with butter and lemon-juice, and broil for fifteen
minutes. Serve with melted butter or Tartar Sauce.

BROILED FINNAN-HADDIE--IV

Wash the fish and soak for half an hour in cold water, skin side
up. Cover with water just below the boiling point, and let stand
for fifteen minutes. Wipe dry, brush with olive-oil, and broil
slowly. Serve with melted butter and lemon-juice.

BAKED FINNAN-HADDIE--I

Pour boiling water over the fish, and let it stand for ten minutes.
Take it out of the water, lay it in a baking-pan, brush with butter
and pepper, and bake for fifteen minutes.

BAKED FINNAN-HADDIE--II

Put a haddie into a frying-pan, pour over it half a cupful of milk,
and half a cupful of water. Heat slowly and let stand just below
the boiling point for half an hour. Pour off
[Page 133]
the liquid, spread with butter, and bake for twenty-five minutes
in a hot oven.

ESCALLOPED FINNAN-HADDIE

Prepare the fish according to directions given in the preceding
recipe. After drying, remove the skin and bones and flake with
a fork. Butter a baking-dish and put the fish into it. Pour over
it a sauce made of two tablespoonfuls each of butter and flour
cooked together and added to two cupfuls of milk. Bring to the
boil, pour over the fish, cover with crumbs, dot with butter, and
brown in the oven.

TOASTED FINNAN-HADDIE

Brush the fish with butter and sprinkle it with pepper. Broil until
cooked through, and serve with toast.

FINNAN-HADDIE À LA DELMONICO

Flake half a pound of freshened finnan-haddie, and fry in a little
butter. Add one cupful of cream beaten with the yolk of a raw egg.
Thicken with a tablespoonful of flour rubbed smooth with a little
of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful
of grated cheese. Serve on toast.

[Page 134]
SAVORY FINNAN-HADDIE

Dip the fish in boiling water, take out all the bones and skin. Mash
the meat with a tablespoonful each of butter and cream, seasoning
with salt, pepper, and lemon-juice. Cook until thick and pour over
slices of buttered toast.

FINNAN-HADDIE HASH

Prepare the fish according to directions given for Boiled Finnan-Haddie.
Mix with an equal quantity of hot mashed potatoes, moisten with
cream, and season with chopped green peppers fried in oil.

FINNAN-HADDIE WITH TOMATOES

Lay a haddie in a deep dish, cover with boiling water, and let
stand for ten minutes. Drain and remove skin and break in good-sized
flakes. Cook two level tablespoonfuls of butter and a tablespoonful
of finely minced onion in a saucepan until golden brown. Add one
cupful of the solid part of canned tomatoes. When it begins to
simmer, add salt and pepper to taste. Then add the prepared fish
and simmer for five minutes. Add one tablespoonful of finely minced
parsley and serve.

[Page 135]
CREAMED FINNAN-HADDIE

Parboil, drain, and flake the fish. Reheat with shredded fried
green peppers in a Cream Sauce. Canned pimentos may be used instead
of the green peppers.




[Page 137]
THIRTY-TWO WAYS TO COOK FLOUNDER

BAKED FLOUNDER

Clean and split two flounders and take out all the small bones.
Lay the fish in a buttered dish, sprinkle with chopped mushrooms,
minced parsley, onion, and grated bread-crumbs, season with salt,
pepper, and grated nutmeg. Dot with butter and bake. Cook together
two tablespoonfuls each of butter and flour, and thicken two cupfuls
of milk with it. Season with salt, pepper, lemon-juice, anchovy
paste, and minced parsley. Add a tablespoonful of capers, drain
the butter from the fish, pour over the sauce, and serve.

BAKED FLOUNDER À L'ITALIENNE

Cook together a tablespoonful of butter, two tablespoonfuls of
chopped parsley, one tablespoonful each of chopped mushrooms and
shallots, and two cupfuls of white wine.
[Page 138]
Reduce half by rapid boiling. Add one cupful of chicken stock and
half a cupful of milk or beef stock, and thicken with flour blended
with butter. Season with salt and pepper and boil down until very
thick. Prepare a flounder according to directions given in the
preceding recipe. Season with salt and pepper, rub with butter, pour
over one cupful of white wine, cover with the sauce, and sprinkle
thickly with crumbs. Bake in a moderate oven until done. Serve in
the same dish.

BAKED FLOUNDER À LA BONVALLET

Put a cleaned flounder into a baking-pan with salt, pepper, grated
nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of
white wine, and a cupful of white stock. Bake carefully, basting
as required. Take up the fish, add another cupful of stock, and
thicken the sauce with two tablespoonfuls of flour, blended with
an equal quantity of butter. Take from the fire, add the yolks
of three eggs well beaten and a tablespoonful of minced parsley.
Spread this sauce over the fish, cover with crumbs, dot with butter,
and brown in the oven. Sprinkle with lemon-juice and serve.

BAKED FLOUNDER À LA PARISIENNE

Stuff a cleaned flounder with seasoned
[Page 139]
crumbs and put into a buttered baking-dish. Dot with butter, sprinkle
with salt and pepper, and pour over half a cupful each of oyster
liquor and white wine. Cover with buttered paper and bake for forty
minutes, basting as required. Take up the fish, strain the sauce,
and prepare a sauce according to directions given in the first part
of the recipe for Flounder Pie à la Normandy. Add the strained
liquid to the sauce, pour over the fish, cover with crumbs, and
brown in the oven.

BAKED FLOUNDER À LA ST. MALO

Put the cleaned fish into a buttered baking-dish with chopped onions,
parsley, salt, pepper, a tablespoonful of butter and two cupfuls of
cider. Add also a little mussel or oyster liquor if at hand. Bake
for half an hour in a moderate oven, basting as needed. Drain the
sauce, thicken with a tablespoonful of butter cooked with an equal
quantity of flour, add more butter and a squeeze of lemon-juice.
Pour the sauce over the fish and serve.

BAKED FILLETS OF FLOUNDER IN WINE

Fillet the fish. Mix together four tablespoonfuls of Sherry, half a
cupful of butter, one tablespoonful each of onion-juice, lemon-juice,
[Page 140]
and salt, and add pepper to season. Bring to the boil, dip the
fillets into it, arrange in a baking-dish, cover with the remaining
sauce and bake in a hot oven for ten minutes. Fry in butter a slice
each of onion and carrot, a bay-leaf, and a sprig of parsley. Add
a tablespoonful of flour and cook thoroughly. Add one cupful of
chicken stock and half a cupful of cream. Cook until thick, stirring
constantly, and seasoning with salt, pepper, and grated nutmeg.
Add the gravy from the baking-pan, strain, reheat, pour over the
fish, and serve.

BAKED FILLETS OF FLOUNDER

Remove the back-bone and cut the fish into four pieces. Roll up
each piece and pin with a toothpick. Soak for an hour in oil and
lemon-juice. Roll in seasoned crumbs, then in beaten egg, then
in crumbs. Put into a baking-pan, upon thin slices of salt pork,
sprinkle with chopped onion and olives, cover, and bake. Garnish
with sliced lemons.

FLOUNDER WITH FINE HERBS

Put the prepared fish into a pan with two tablespoonfuls of butter,
the juice of a lemon, and salt and pepper to season. Add one cupful
each of water and white wine, cover and
[Page 141]
cook for half an hour. Drain the fish, thicken the sauce with a
tablespoonful of flour cooked in butter, boil, strain, add two
tablespoonfuls of butter, and two tablespoonfuls of chopped parsley,
pour over the fish, and serve.

FLOUNDER À LA FRANÇAISE

Cover a flounder with white wine, sprinkle with salt and pepper,
add a bunch of parsley, a few chives, a bay-leaf, and a little
chopped onion. Boil for ten minutes. Take up the fish carefully,
rub the sauce through a sieve, thicken with a tablespoonful of
flour rubbed smooth with half a cupful of butter, bring to the boil,
pour over the fish, and serve.

FLOUNDER À LA JANIN

Fill a flounder with seasoned crumbs mixed with chopped mushrooms,
shallots, and parsley. Put on a buttered baking-dish, season with
salt and pepper, dot with butter, and pour over half a cupful each
of Sherry and oyster liquor. Bake until done, basting as required.
Take up the fish, add a cupful of stock to the sauce, and thicken
with browned flour. Add two tablespoonfuls of butter and a little
lemon-juice. Strain over the fish and garnish with parboiled oysters.

[Page 142]
FLOUNDER À LA PROVENÇALE

Clean two flounders and let stand for four hours in a marinade
of olive-oil and lemon-juice, seasoned with salt, pepper, onion,
parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish
with the seasoning, a teaspoonful of butter and one cupful each of
stock and white wine. Bake for half an hour, basting as needed.
Drain, strain, and skim the sauce, thicken with butter and flour,
take from the fire, add the yolks of four eggs well beaten and
lemon-juice to taste. Season with red pepper and minced parsley,
pour over the fish, and serve.

BREADED TURBANS OF FLOUNDER

Fillet three flounders, season with salt and pepper, dip into melted
butter, roll up and fasten with a toothpick. Dip into egg and crumbs
and fry in deep fat. Serve with Tartar Sauce.

TURBANS OF FLOUNDER WITH ANCHOVIES

Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls
of butter, half a cupful of stock, a tablespoonful of lemon-juice,
and salt and pepper to season. Pound to a paste, and add the yolks
of two raw eggs. Prepare the fillets of flounder according to
[Page 143]
directions given in the preceding recipe. Spread with the forcemeat,
roll up, and pin with toothpicks. Roll in melted butter, then in
flour, and bake in a hot oven for twenty minutes.

TURBANS OF FLOUNDER WITH OYSTERS

Prepare according to directions given above, stuffing with chopped
oysters and seasoned crumbs.

FRICASSÉE OF FLOUNDER

Clean the flounders, cut into convenient pieces, season with salt,
dredge with flour, and fry in boiling fat. Chop a dozen oysters, and
put into a saucepan with their liquor, one cupful of white wine, a
tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg
to season. Bring to the boil, pour over the fish, and serve.

FRIED FLOUNDER

Prepare the fish according to directions given in the preceding
recipe. Sprinkle with salt and pepper, dip into milk, then into
flour, and sauté in pork fat. Or, dip in beaten egg
[Page 144]
and bread-crumbs and fry in deep fat. Garnish with lemon and parsley.

FRIED FILLETS OF FLOUNDER

Prepare the fillets according to directions given in the preceding
recipe. Keep in a cold place for half an hour, fry in deep fat,
and serve with Tartar Sauce.

FILLETS OF FLOUNDER AU GRATIN

Cook together three tablespoonfuls of butter, one tablespoonful
of flour, a slice of onion, and a bay-leaf. Add two cupfuls of
chicken stock and cook until thick, stirring constantly. Strain,
and add a tablespoonful of lemon-juice. Dip the fillets of fish
into melted butter, season with salt and pepper, cover with sauce
and bread-crumbs. Bake for twenty minutes in a very hot oven.

FILLETS OF FLOUNDER À LA LYONS

Bone the fish and cut into fillets. Wash in cold salted water and
wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot
drippings. Serve with melted butter, lemon-juice, and minced parsley,
or Tomato Sauce, or a sauce made as follows: Cook together one
tablespoonful each of butter and flour and thicken with it a cupful
[Page 145]
of cream or milk. Add a tablespoonful each of lemon-juice chopped
pickles, and capers, a teaspoonful each of minced parsley and mustard,
and the mashed yolk of a hard-boiled egg. Beat thoroughly together
and serve either hot or cold.

FILLETS OF FLOUNDER À LA NORMANDY

Prepare the fillets according to directions previously given, and
season with pepper and salt. Fry a small chopped onion in butter
and add two chopped hard-boiled eggs, and one tablespoonful of
minced parsley. Season with pepper and salt, add a tablespoonful
of butter, and cook to a smooth paste. Spread the fillets with
this paste, put a parboiled mussel on each one, roll and tie with
a string. Add to the mussel liquor one cupful of cream and simmer
the fillets in it for six minutes. Take out and cut the strings.
Thicken the sauce with the yolks of two eggs beaten with four
tablespoonfuls of cream, add a teaspoonful of butter and a few
drops of lemon-juice. Add a few parboiled mussels to the sauce,
reheat, pour over the fish, and serve.

STUFFED FILLETS OF FLOUNDER--I

Prepare the fillets according to directions
[Page 146]
previously given, season with salt and pepper, and dredge with
flour. Put half of the fillets into a buttered baking-dish. Chop
together a button onion, a small bunch of parsley, half a stalk
of celery and half a can of mushrooms. Mix two tablespoonfuls of
butter with one teaspoonful of flour, and add to the chopped mixture
with the yolks of two raw eggs. Season with salt, red and black
pepper, and mix thoroughly. Spread the fillets in the pan with this
stuffing and lay the other fillets on top. Cover with buttered paper
and cook for twelve minutes. Serve with the remaining mushrooms
heated and sprinkle with lemon-juice.

STUFFED FILLETS OF FLOUNDER--II

Prepare the fillets according to directions previously given. Put
each two together, with mashed potato beaten light with egg between.
Cover with crumbs, dip in egg and crumbs, and fry in deep fat.
Serve with Tartar Sauce.

FILLETS OF FLOUNDER WITH GREEN PEAS

Prepare the fillets according to directions previously given, dip
into melted butter, and season with salt, pepper, and lemon-juice.
Skewer into shape with toothpicks and arrange
[Page 147]
in a baking-dish. Half cover with stock made from the fish trimmings
and bake for ten minutes. Arrange in a circle on a platter, and
fill the centre with green peas seasoned with salt, pepper, and
butter. Strain the stock, thicken with butter and flour cooked
together, and serve separately as a sauce.

STEAMED FILLETS OF FLOUNDER

Prepare the fillets according to directions previously given, and
spread with chopped pickles, olives, capers, parsley, and onions.
Roll up, fasten with toothpicks, and steam or bake, basting with
stock, or dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.

STUFFED FILLETS OF FLOUNDER À LA DELMONICO

Prepare the fillets according to directions previously given. Cover
with half a cupful of white wine, one cupful of fish stock made
from the bones, and salt and paprika to season. Simmer for twenty
minutes. Cook together one tablespoonful each of butter and flour,
add half a cupful of stock and cook until very thick, stirring
constantly. Add half a cupful each of shrimps and oysters chopped
fine, a teaspoonful of Worcestershire sauce, the yolk of an egg,
and two drops of tabasco sauce. Dip the fillets in this mixture
[Page 148]
and cool. When cold dip in crumbs, then in egg, then in crumbs, and
fry in deep fat.

ROLLED FILLETS OF FLOUNDER

Prepare the fillets as directed and spread with anchovies, lobster,
shrimps, or sardines, mashed to a paste with butter. Roll up, fasten
with toothpicks, and bake, fry, sauté, or stew, as preferred.

BROILED FILLETS OF FLOUNDER À LA BRIGHTON

Season the fillets with salt, pepper, and oil. Broil carefully and
put on slices of buttered toast. Surround with parboiled oysters
and pour over a sauce made of water and the oyster liquor, thickened
with butter and flour cooked together, and seasoned with anchovy
paste.

FILLETS OF FLOUNDER À LA DIEP-POISE

Prepare the fillets as directed, seasoning with salt and pepper,
brown in melted butter, and cool. Sprinkle with crumbs, dip in
eggs beaten with an equal quantity of melted butter, roll in fresh
crumbs and broil, basting with oil. Serve with melted butter, minced
parsley, and lemon-juice.

[Page 149]
FLOUNDER PIE À LA NORMANDY

Chop fine two carrots and two onions, two sprigs of parsley, a
stalk of celery and a bit of bay-leaf. Fry in butter, seasoning
with salt and pepper, and powdered mace. Add two cupfuls of boiled
milk and cook slowly for twenty-five minutes. Press through a sieve,
add two cupfuls of cream, and reheat. Add the fillets of a two-pound
flounder, the mussels taken from a quart of mussel shells, a quart
of oysters, parboiled in their liquor, and drained, and half a
pound of cleaned fresh mushrooms. Cook for two minutes. Thicken
with the yolks of two eggs beaten with one tablespoonful of butter
and two of cream. Fill a baking-dish lined with pastry, cover with
crust, and bake.

BROILED FLOUNDER À LA CHIVRY

Cut the flounder into fillets as previously directed. Soak for
an hour in a marinade of oil and lemon-juice, seasoned with salt,
pepper, onion, and parsley. Dip in crumbs and broil, basting with
oil. Serve with quartered lemon.

FLOUNDER WITH WHITE WINE SAUCE

Put the prepared fish into a baking-dish
[Page 150]
with two tablespoonfuls of butter, two cupfuls of white wine, and
salt and pepper to season. Cover and cook for twenty minutes, adding
more water if necessary. Drain the fish, thicken the gravy with a
tablespoonful of flour cooked in butter, bring to the boil, add
the juice of a lemon and two tablespoonfuls of butter, pour over
the fish, and serve.

FLOUNDER AU GRATIN

Fry in butter chopped parsley, shallot, and button mushrooms. Season
with salt and pepper and spread on the bottom of a baking-dish. Lay
on them a trimmed flounder, cover with crumbs, dot with butter,
moisten with white wine, and cook carefully. Serve in the same
dish.




[Page 151]
TWENTY-SEVEN WAYS TO COOK FROG LEGS

FRIED FROG LEGS--I

Beat the yolk of an egg with a cupful of milk and add flour enough
to make a smooth batter. Dip into the batter frog legs which have
been marinated in oil and vinegar, and fry in deep fat.

FRIED FROG LEGS--II

Clean, season with salt and pepper, dip in egg and crumbs, and fry
in deep fat. Serve with Tartar Sauce.

FRIED FROG LEGS--III

Parboil for three minutes, drain, wipe dry, dip in crumbs, then
in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve
with a border of green peas, or with Cream Sauce.

FRIED FROG LEGS--IV

Parboil for five minutes, blanch in cold
[Page 152]
water, drain, and wipe dry. Season with salt and pepper, dredge
with flour, and sauté in butter. Serve with a garnish of fried
parsley.

FRIED FROG LEGS--V

Soak the prepared legs in milk for fifteen minutes. Dip in seasoned
flour without wiping and fry in deep fat.

FRIED FROG LEGS--VI

Parboil for five minutes in salted and acidulated water. Drain,
dip into beaten egg, then in corn-meal, and fry golden-brown in
salt pork fat.

FROG LEGS SAUTÉ

Put a tablespoonful of butter into a saucepan, and when it bubbles
put in the frog legs with a sprig of parsley, and salt and pepper
to season. Fry brown, and garnish with slices of lemon.

SOUTHERN FRIED FROG LEGS

Parboil the legs for three minutes in salted water. Beat together
one egg and half a cupful of milk. Season the legs with salt and
pepper, dip into the milk, then into cracker crumbs rolled fine,
and fry in deep fat.

[Page 153]
FRIED FROG LEGS À L'ANGLAISE

Season the frog legs with salt and pepper and soak for an hour
in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs,
and fry in deep fat. Serve with Tomato Sauce.

FRIED FROG LEGS À LA FRANÇAISE

Marinate for an hour in vinegar with salt, pepper, parsley, chopped
onion, bay-leaves, and thyme. Drain, roll in flour, and sauté in
hot fat. Garnish with lemon and parsley.

BROILED FROG LEGS

Soak the legs for half an hour in a marinade of oil and lemon-juice,
seasoned with salt and pepper. Broil on a double-broiler, and serve
with Maître d'Hôtel Sauce.

BAKED FROG LEGS

Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle
with chopped mushrooms and crumbs, and lay the frog legs on them.
Season with salt and pepper and sweet herbs. Sprinkle with crumbs,
squeeze over the juice of a lemon, and pour in a cupful of Brown
Sauce. Cover and bake for half an hour in a moderate oven.

[Page 154]
FRICASSÉE OF FROG LEGS--I

Simmer the prepared legs in milk until tender. Drain and put in
a platter. Spread with butter and keep warm. Cook together one
tablespoonful of flour and two of butter, add the milk in which
the legs were cooked and enough more to make a pint. Cook until
thick, stirring constantly. Season with salt, paprika, and minced
parsley, take from the fire, and add two eggs well beaten with
the juice of half a lemon. Bring to the boil, pour over the frog
legs, and serve.

FRICASSÉE OF FROG LEGS--II

Prepare and skin the legs and boil until tender in veal stock to
cover, with pepper and salt to season, a bunch of sweet herbs,
and a bit of lemon-peel. Add a small slice of onion and cook until
the legs are tender. Strain the liquid, thicken it with butter
and flour and a little cream cooked together. Add the frog legs
and a few canned mushrooms cut fine. Bring to the boil and serve.

FRICASSÉE OF FROG LEGS--III

Brown a dozen frog legs in butter with half a teaspoonful of chopped
onions. Add one half cupful of water and one half cupful of Sherry.
Cover and cook for twenty minutes. Beat the yolks of four eggs with
[Page 155]
two tablespoonfuls of cream, add a little of the hot liquid, pour
into the pan, and bring to the boil. Skim out the frog legs, put on
a platter, and strain the sauce over them.

BROWN FRICASSÉE OF FROG LEGS

Melt one tablespoonful of butter and brown in it two tablespoonfuls
of flour. Add sufficient brown stock to make the required quantity
of sauce and cook until thick, stirring constantly. Season with
salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy
paste, and a pinch of allspice. Dip the frog legs in flour and fry
brown. Arrange on a platter, cover with broiled mushrooms, pour
the sauce over, and serve.

STEWED FROG LEGS--I

Soak the frog legs for an hour in a marinade of oil and lemon-juice,
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.

[Page 156]
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
[Page 157]
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.

[Page 158]
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.

[Page 159]
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.

[Page 162]
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,
[Page 163]
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
[Page 164]
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.
[Page 165]
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
[Page 166]
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
[Page 167]
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.
[Page 168]
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.

[Page 170]
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
[Page 171]
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.

[Page 172]
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
[Page 173]
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.

[Page 176]
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.

[Page 178]
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,
[Page 179]
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.

[Page 181]
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

Cook the halibut until tender in court bouillon, drain, and flake
with a fork. Make a Cream Sauce, seasoning with curry powder. Pare,
cut in halves, and parboil in beef stock
[Page 182]
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,
[Page 183]
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
[Page 184]
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
[Page 186]
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
[Page 187]
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
[Page 194]
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

Prepare and season eight small kingfish, dredge with flour, brown
in butter, and finish cooking in the oven. When done, pour over
two tablespoonfuls of butter which has been cooked brown, sprinkle
with lemon-juice and minced parsley, and serve in the baking-dish.




[Page 209]
SIXTY-FIVE WAYS TO COOK MACKEREL

BROILED SPANISH MACKEREL--I

Cut a fish down the middle, take out all the bones, and cut again
in halves. Dry on a cloth and sprinkle with salt and pepper. Beat
two eggs, add an equal quantity of olive-oil, dip the fish into
this, then into bread-crumbs, and broil over a clear fire.

BROILED SPANISH MACKEREL--II

Split the mackerel down the back and broil carefully over a clear
fire. Season with butter, pepper, and salt.

BROILED FRESH MACKEREL--I

Split two fresh mackerel, remove the backbone, season with salt and
pepper, rub with olive-oil, and broil. Serve with melted butter,
lemon-juice, and minced parsley.

[Page 210]
BROILED MACKEREL--II

Draw and wash the mackerel, cut off the head, rub with olive-oil,
and broil. Sprinkle with minced parsley, onions, and lemon-juice,
and serve very hot.

BROILED MACKEREL--III

Split a mackerel down the back, take out the backbone, sprinkle
with salt, and broil on a buttered gridiron. Serve with melted
butter, lemon-juice, salt, and pepper. A little minced parsley may
be added.

BROILED MACKEREL WITH ANCHOVY BUTTER

Split and broil a fresh mackerel and serve with melted butter, seasoned
with anchovy paste.

BROILED MACKEREL AU BEURRE NOIR

Open the mackerel, remove the bones, sprinkle with pepper and salt,
spread with butter, and broil. Cook a tablespoonful of butter until
brown, take from the fire, add the juice of half a lemon, and pour
over the fish. Garnish with parsley.

[Page 211]
BROILED MACKEREL À LA LIVOURNAISE

Broil a Spanish mackerel, seasoning with salt and pepper, and basting
with oil. Serve with a sauce made of eight pounded anchovies mixed
with Mayonnaise and seasoned with pepper, grated nutmeg, and minced
parsley. The sauce is served cold.

BROILED MACKEREL WITH NORMANDY SAUCE

Soak cleaned mackerel in oil with chopped onion and parsley to
season. Leave the roe inside. Rub the inside with lemon-juice and
butter, wrap in oiled paper, and broil over a slow fire for forty
minutes. Prepare a Cream Sauce and add to it two tablespoonfuls
each of mushroom catsup and fish stock, or boiling water in which
a little anchovy paste has been dissolved. Bring to the boil, take
from the fire, add the yolks of two eggs and the juice of half a
lemon. Add one tablespoonful of butter, pour over the fish, and
serve.

BROILED MACKEREL À LA FLEURETTE

Split a Spanish mackerel, remove the bones, and season with salt,
pepper, and olive-oil, basting with oil as needed. For the sauce,
[Page 212]
cook in a saucepan, without browning, four chopped shallots, two
tablespoonfuls of vinegar, a teaspoonful each of chopped chives
and parsley, salt, pepper, and grated nutmeg to season, two
tablespoonfuls of melted butter, and a tablespoonful of flour.
Cook until smooth, stirring constantly, take from the fire, add
two tablespoonfuls of butter and the juice of half a lemon, pour
over the fish, and serve.

BROILED SALT MACKEREL--I

Soak the fish over night in cold water. In the morning drain, cover
with boiling water, and let stand for an hour. Rinse in cold water,
wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice.
Broil and serve with melted butter, lemon-juice, and minced parsley.

BROILED SALT MACKEREL--II

Prepare the fish according to directions given in the preceding
recipe. Take the fish from the hot water and cover for five minutes
with cold water. Wipe dry, soak in olive-oil and lemon-juice for
half an hour, drain, broil, and serve with Tartar Sauce.

[Page 213]
BROILED SALT MACKEREL--III

Soak over night, drain, wipe, rub with butter, and broil. Pour
over it a sauce made of a tablespoonful of butter, a teaspoonful
of lemon-juice or vinegar, a tablespoonful of hot water, a pinch
of pepper, and a chopped cucumber pickle. Bring to the boil and
pour over the fish.

BROILED SALT MACKEREL WITH CREAM

Soak over night in cold water, drain, wipe dry, rub with oil, and
broil. Serve on a hot platter and pour over half a cupful of hot
cream. Sprinkle with minced parsley.

BROILED MACKEREL WITH TARRAGON SAUCE

Soak the cleaned fish for an hour in olive-oil, and broil. Serve
with melted butter seasoned with pepper, salt, and tarragon vinegar.

BOILED MACKEREL--I

Boil in water or stock to cover, seasoning with onion, sweet herbs,
pepper, salt, cloves, and vinegar. Strain the liquor, thicken it
with butter and flour blended together, and add to it minced parsley
[Page 214]
and hard-boiled eggs, chopped fine. Pour over the fish and serve.

BOILED MACKEREL--II

Boil in salted water until done and drain. Serve with Egg Sauce.

BOILED MACKEREL-III

Boil a fresh mackerel in salted and acidulated water. Drain, and
serve with a Cream Sauce.

BOILED MACKEREL--IV

Clean a fresh mackerel and split it down the back. Put it in a
dripping-pan and pour over it two cupfuls of boiling water, two
tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful
of salt. Add a sliced onion and boil for three quarters of an hour.
Take up the fish, strain the liquid, add a teaspoonful of capers,
bring to the boil, and pour over the fish.

BOILED MACKEREL WITH GOOSEBERRY SAUCE

Boil the mackerel in salted and acidulated water. Boil two cupfuls
of gooseberries in water to cover until soft. Drain, rub through
[Page 215]
a sieve, and mix with an equal quantity of the fish broth, thickened
with butter and flour. Add two tablespoonfuls of melted butter.

BOILED MACKEREL À LA PERSILLADE

Boil the fish according to directions given in the preceding recipe.
Beat together with an egg-beater half a cupful of olive-oil, the
juice of two lemons, two tablespoonfuls of minced parsley, one
tablespoonful of mustard, and a little tarragon vinegar. Pour over
the fish and serve.

FRESH BOILED MACKEREL

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth
and baste closely. Boil for three-quarters of an hour in salted
water, drain, and take off the cloth. Strain a cupful of the water in
which the fish was boiled, and bring to the boil with a tablespoonful
of walnut catsup, a teaspoonful of anchovy paste, and the juice of
half a lemon. Thicken with butter and browned flour.

BOILED MACKEREL À LA BOLONAISE

Clean four fresh mackerel, remove the heads and tails and cut in
halves crosswise. Put into a saucepan with sliced onions, a bunch
[Page 216]
of parsley, salt and pepper, a little white wine, and enough boiling
water to cover. Cover with buttered paper and simmer for fifteen
minutes. Take out the fish, strain the broth, and thicken a pint of
it with two tablespoonfuls each of butter and flour cooked together.
Add two tablespoonfuls of butter, a teaspoonful of chopped parsley,
and a little tarragon vinegar. Pour over the fish and serve.

BOILED SALT MACKEREL--I

Soak the fish in cold water over night and in the morning rinse
thoroughly. Wrap in a cloth and put to boil in cold water. Bring
slowly to the boiling point and cook for thirty minutes. Unwrap
carefully, take out the backbones, and pour over a little melted
butter and cream, seasoning with pepper. Or, serve with a sauce
made of a cupful of milk thickened with a teaspoonful of cornstarch,
and season with butter, pepper, salt, and minced parsley. Take
from the fire, add one egg well beaten, and pour over the fish.
Garnish with lemon and parsley.

BOILED SALT MACKEREL--II

Soak over night in cold water and in the morning rinse thoroughly.
Boil, drain, and pour over a cupful of hot cream in which a
[Page 217]
tablespoonful of butter has been melted.

BOILED SALT MACKEREL--III

Wash thoroughly, cover with cold water to which a chopped onion
and a little black pepper have been added, and boil until the flesh
loosens from the bone. Drain, and serve with melted butter and
minced parsley.

BOILED SALT MACKEREL--IV

Soak the fish over night in cold water, and in the morning cover
with hot water for half an hour. Drain and boil in acidulated water
or in milk until done. Serve with a Cream Sauce to which chopped
hard-boiled eggs have been added, or with Tomato Sauce.

BOILED SALT MACKEREL--V

Soak the fish over night in cold water, drain, and simmer for fifteen
minutes in water to cover, adding a teaspoonful of vinegar, a bay-leaf,
a slice of onion, and a sprig of parsley. When tender, place on a
hot platter and pour over it a Cream Sauce.

BOILED SALT MACKEREL--VI

Prepare the fish according to directions
[Page 218]
given in the preceding recipe, and simmer for twenty minutes in
acidulated water. Drain and pour over it a Cream Sauce.

BOILED SALT MACKEREL--VII

Prepare according to directions given in the preceding recipe.
Pour over a sauce made of stewed and strained tomatoes, thickened
with butter and browned flour, and seasoned with pepper, salt,
sugar, and grated onion.

BAKED MACKEREL--I

Clean the mackerel, split down the back and cut each fish in four
pieces. Put in a baking-dish in layers, seasoning each layer with
bay-leaves, cloves, pepper-corns, and sliced onions or shallots.
Cover with one cupful of stock, three tablespoonfuls each of white
wine and vinegar, one tablespoonful each of anchovy sauce and mushroom
catsup, and a teaspoonful of Worcestershire. Bake in a moderate
oven. Take out the fish carefully, strain the sauce over them,
and let cool.

BAKED MACKEREL--II

Split a fresh mackerel, take out the backbone, dry thoroughly, and
sprinkle the inside with salt and pepper. Drain the liquor from a
[Page 219]
quart of oysters and put aside a dozen of the large ones. Chop the
remaining oysters coarsely. Fry two chopped onions in butter, add
the chopped oysters with three chopped hard-boiled eggs and a
tablespoonful of minced parsley. Season with salt and pepper and
cool. Mix with the yolks of two raw eggs and a tablespoonful of
butter. Stuff the fish and sew up. Put into a baking-pan, cover
with buttered paper, and bake for twenty minutes, basting as
required. Add the oysters and bake for five minutes longer. Serve
the fish on a warm platter with lemon-juice squeezed over it, and
place the oysters around it on thin circles of toast spread with
anchovy paste. Garnish with parsley and lemon and serve very hot.

BAKED MACKEREL--III

Gash two cleaned fresh mackerel, and put in a buttered baking-dish
with two tablespoonfuls of white wine, three tablespoonfuls of
mushroom liquor, a chopped shallot, and salt and pepper to season.
Cover with buttered paper and bake for fifteen minutes in a moderate
oven. Take up the fish and add to the gravy a little chopped onion,
mushrooms, shallot, parsley, and garlic fried together, and
[Page 220]
enough white stock to make the required quantity of sauce. Thicken
with butter and flour cooked together, take from the fire and add
the yolks of three eggs well beaten. Add the juice of half a lemon
and a tablespoonful of butter, and pour over the fish.

BAKED MACKEREL--IV

Soak a fresh cleaned fish for half an hour in olive-oil and lemon-juice.
Lay in a baking-pan upon thin slices of fat salt pork, sprinkle
with salt and pepper, and bake for twenty-five minutes. Serve with
Tomato Sauce.

BAKED FILLET OF MACKEREL

Remove the head and backbone from a large fresh mackerel, and place
the roe on top. Chop fine six shallots or three small onions, half
a pound of mushrooms, and three or four sprigs of parsley. Add
a teaspoonful of salt, and a pinch of pepper. Put half of this
mixture in a buttered baking-pan, lay the fish upon it, and pour
over six tablespoonfuls of white wine. Spread the remaining seasoning
on top, sprinkle with crumbs, dot with butter, cover with buttered
paper, and bake for thirty minutes. Pour over a little melted butter,
garnish with lemon and parsley, and serve in the dish in which it
is baked.

[Page 221]
BAKED FILLETS OF MACKEREL

Butter an oval baking-dish and spread chopped oysters on the bottom.
Arrange upon it the fillets of four fresh mackerel, skinned and
seasoned with salt and pepper. Sprinkle with chopped onion, parsley,
and mushrooms, cover with one cupful of beef stock thickened with
browned flour, sprinkle with crumbs, dot with butter and bake for
half an hour. Sprinkle with lemon-juice and serve in the same dish.

BAKED FILLETS OF MACKEREL

Clean and fillet the fish. Put in a buttered baking-dish, season
with salt, pepper, and minced parsley, squeeze lemon juice over,
pour on a little melted butter, cover with buttered paper, and
bake. Drain, and serve with Maître d'Hôtel Sauce.

BAKED FILLETS OF MACKEREL WITH CREAM

Cook the prepared fillets in melted butter and drain. Thicken two
cupfuls of white stock with butter and flour cooked together, add
a wineglassful of white wine, take from the fire, and add the yolks
of two eggs well beaten. Cover the fillets with the sauce,
[Page 222]
sprinkle with crumbs and grated cheese, dot with butter, and bake
brown. Sprinkle with lemon-juice and serve in the same dish.

MACKEREL BAKED IN CREAM

Skin and bone a large fish. Cut it into four pieces, season it
and fry in butter. Drain it and keep warm. Mix a cupful of white
stock with two tablespoonfuls of Sherry and the yolk of an egg.
Cook until it thickens, and pour over the fish, seasoning with
minced parsley and onion. Sprinkle with crumbs and bake until brown.

BAKED FRESH MACKEREL WITH FINE HERBS

Split and clean the fish, remove the head and tail, put into a
buttered dripping-pan, sprinkle with salt and pepper, dot with butter,
and pour over two-thirds of a cupful of milk. Bake for twenty-five
minutes in a hot oven.

BAKED SPANISH MACKEREL WITH FINE HERBS

Butter a baking-dish, sprinkle with chopped shallots, parsley and
mushrooms, lay a cleaned mackerel upon it, sprinkle with more chopped
shallots, parsley and mushrooms, season with
[Page 223]
salt, pepper, grated nutmeg, and dots of butter. Add two wineglassfuls
of white wine and a cupful of white stock. Cover with a buttered
paper and boil, basting frequently. Thicken the sauce with a
tablespoonful of flour cooked in butter, pour over the fish, sprinkle
with crumbs, dot with butter, and bake brown. Squeeze lemon-juice
over the top and serve in the same dish.

BAKED MACKEREL WITH OYSTER STUFFING

Make a stuffing of a dozen chopped oysters, a cupful of bread crumbs,
the chopped yolks of two hard-boiled eggs, a tablespoonful of butter,
and onion-juice, minced parsley, salt, and pepper to season. Bind
with the yolk of a raw egg and fill a cleaned fresh mackerel with
the stuffing. Put the fish on a buttered baking-dish, dredge with
flour and pour around it a cupful each of boiling water and stock.
Bake until done, basting often with melted butter and the drippings.
When done slide on to a hot platter and add to the remaining liquid
sufficient warm water to make the required quantity of sauce. Thicken
with browned flour, seasoned with tomato catsup and Worcestershire,
pour over the fish, and serve.

[Page 224]
BAKED SALT MACKEREL

Soak over night in cold water. In the morning drain, cover with
boiling water, and let stand for five minutes. Drain and put into
a baking-pan. Rub with butter, season with pepper, and pour over
half a cupful of cream or milk. Bake until brown.

BAKED SALT MACKEREL WITH CREAM SAUCE

Soak a salt mackerel over night. In the morning drain, rinse, and
put into a baking-pan with a pint of milk. Bake for twenty minutes,
take up the fish, and thicken the milk with a tablespoonful each
of butter and flour cooked together. Season with salt and pepper,
pour over the fish, and serve.

FRIED MACKEREL

Fry three slices of salt pork, and add to the fat a teaspoonful
of Worcestershire Sauce. Fry in this fresh mackerel, dredged with
flour. Season with melted butter. The mackerel may be dipped in
beaten egg before it is dipped in flour.

FRIED SALT MACKEREL

Soak all day in cold water, changing the
[Page 225]
water every two hours. In the morning drain, wipe dry, roll in flour
and fry in melted butter. Serve with melted butter and parsley.

MACKEREL À LA HAVRAISE

Clean the fish, take out the backbone and put into a baking-pan. To
each mackerel add four tablespoonfuls of butter, two tablespoonfuls
of chopped shallots, and salt, pepper, and grated nutmeg to season.
Add two cupfuls of white wine, cover and cook slowly for thirty
minutes. Take up the fish, thicken the sauce with a tablespoonful
each of butter and flour cooked together, and boil, for five minutes.
Take from the fire, add the yolks of three eggs beaten with a cupful
of cream, season with lemon-juice and minced parsley, pour over
the fish, and serve.

SPANISH MACKEREL À LA CASTILLANE

Open a Spanish mackerel, take out most of the backbone, season
with salt and pepper, and stuff with seasoned crumbs. Put into a
buttered baking-dish with two sliced onions, a bunch of parsley,
half a cupful of Sherry, and two cupfuls of white stock. Cover with
a buttered paper and cook for half an hour in the oven, basting
as needed. Take up the fish, strain the sauce and thicken with
butter and flour cooked together. Season with lemon-juice and
[Page 226]
anchovy paste, add a tablespoonful of butter, pour over the fish,
and serve.

SPANISH MACKEREL À L'ESPAGNOLE

Put a cleaned Spanish mackerel in a buttered pan with one cupful
each of wine and white stock. Season with salt, pepper, and grated
nutmeg, add a bunch of parsley, and a clove of garlic, cover with
buttered paper, and simmer for forty minutes. Take up the fish,
thicken the sauce with browned flour, season with lemon-juice and
melted butter, pour over the fish, and serve.

SPANISH MACKEREL À LA NASSAU

Clean and gash a large mackerel. Put in a buttered dish with salt,
pepper, half a dozen peeled and sliced tomatoes, two wineglassfuls of
white wine and half a cupful of water. Add two sliced and parboiled
onions, a tablespoonful of minced parsley, and half a cupful of
mushrooms. Add two tablespoonfuls of butter, cover with buttered
paper, and bake for half an hour, basting as needed. Take out the
fish and add enough stock to make the required quantity of sauce.
Thicken with a tablespoonful each of butter and flour cooked together,
pour over the fish, cover with crumbs,
[Page 227]
dot with butter, and bake brown. Squeeze lemon-juice over and serve.

SPANISH MACKEREL À LA VÉNITIENNE

Put the cleaned mackerel into a baking-pan with salt, pepper, grated
onion, grated nutmeg, minced parsley, a tablespoonful of butter
and half a cupful each of white wine and white stock. Cover with
a buttered paper and cook for forty minutes, basting as needed.
Take out the fish and add two cupfuls of white stock to the sauce.
Bring to the boil, take from the fire, thicken with the yolks of
four eggs and add two tablespoonfuls of butter, two tablespoonfuls
of minced parsley, and the juice of a lemon. Pour over the fish
and serve.

MACKEREL À LA TYROL

Wash and dry two fresh fish, and put into a saucepan with salt,
pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls
of cider. Cover and cook for half an hour, then add one cupful
of white stock thickened with flour and butter, the yolk of an
egg, and a tablespoonful of tarragon vinegar. Strain the sauce
over the fish, cover with crumbs, dot with butter, and brown in
the oven. Serve in the same dish.

[Page 228]
FILLETS OF MACKEREL À LA HORLY

Clean and fillet the fish, remove the skin and bones and soak for
an hour in oil and lemon-juice, seasoned with chopped onion, parsley,
salt, pepper, and sweet herbs. Drain, dredge with flour, dip in
beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato
Sauce.

FILLETS OF MACKEREL À L'INDIENNE

Fillet two large fresh mackerel, cut in two and remove the skin.
Simmer for fifteen minutes with two tablespoonfuls each of melted
butter and curry powder mixed with two wineglassfuls of white wine.
Season with salt and pepper. Prepare a Cream Sauce and add to it
two tablespoonfuls of butter and the juice of a lemon. Pour over
the fish and serve with a border of plain boiled rice.

MACKEREL À LA BRETONNE

Wash and split a large mackerel, wipe dry, dredge with flour, and
fry brown in butter. Sprinkle with salt, pepper, and lemon-juice.

SALT MACKEREL À LA BRETONNE

Soak the fish for twelve hours and prepare according to directions
given above. Serve with melted butter.

[Page 229]
SCOTCH MACKEREL PIE

Make a forcemeat of the roe and some parsley, onion, butter, bread
crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the
fish into strips, spread with the filling, and roll. Arrange in a
deep dish, pour in half a cupful of stock, and cover with a layer
of mashed potatoes. Bake for three quarters of an hour and serve.

TOASTED SALT MACKEREL

Soak over night in cold water, and hang up for a day or two until
perfectly dry. Put in a dry tin and set into the oven for ten minutes.

MACKEREL EN PAPILLOTES

Oil a sheet of paper a little larger than the fish. Lay a slice of
cooked ham on each piece of paper, and spread with chopped onion,
carrot, parsley, and green pepper fried together in butter. Lay
a mackerel on the ham, spread with the fried vegetables, cover
with another slice of ham, and fold the paper over, twisting the
ends. Bake for fifteen minutes in a moderate oven. Serve in the
paper.

POTTED MACKEREL

Pound together an ounce of black pepper
[Page 230]
and six blades of mace. Mix with two ounces of salt and half an
ounce of grated nutmeg. Rub thoroughly into pieces of fresh mackerel,
and fry in oil. Drain, and put the fish in a stone jar. Fill with
vinegar, and put two tablespoonfuls of oil on top. Cover closely
and let stand for two days before using.

FILLETS OF MACKEREL WITH RAVIGOTE SAUCE

Cook the fillets of four fish in a buttered dish with salt, pepper,
grated nutmeg, and half a cupful of white wine. For the sauce chop
fine four shallots and put into a saucepan with two tablespoonfuls
of butter and four tablespoonfuls of tarragon vinegar. Reduce half by
boiling and add a pint of white stock thickened with a tablespoonful
each of butter and flour cooked together. Add two tablespoonfuls
of butter, pour over the fish, and serve.

MACKEREL WITH WHITE WINE SAUCE

Cook three fresh mackerel in a cupful of white wine, with butter,
salt, pepper, grated nutmeg, minced onion, and parsley to season.
[Page 231]
Take out the fish, and add two cupfuls of white stock to the gravy.
Thicken with two tablespoonfuls each of butter and flour cooked
together, take from the fire, and add the yolks of three eggs well
beaten. Pour the sauce over the fish, sprinkle with crumbs, dot
with butter, and bake brown. Sprinkle with lemon-juice and serve
in a baking-dish.

SPANISH MACKEREL SALAD

Drain the oil from a can of pickled Spanish mackerel, and cut the
fish in slices. Boil a bunch of red beets for half an hour in water
to cover, then drain and bake for half an hour in a hot oven. Peel,
slice thin, and cool thoroughly. Mix with the mackerel, add a small
bunch of radishes sliced thin, and half a dozen sliced pickles.
Surround with lettuce leaves and pour over a French dressing.

STUFFED MACKEREL WITH ANCHOVY SAUCE

Stuff the prepared fish with seasoned crumbs mixed with chopped
shallots, parsley, and mushrooms. Sew up and bake, basting with
oil. Serve with Cream Sauce, seasoned with anchovy essence.

[Page 232]
GERMAN PICKLED MACKEREL

Skin, bone, and cut into pieces four pounds of fresh mackerel,
and put it in layers into a stone jar, sprinkling each layer with
pepper, salt, bay-leaves, and sweet herbs. Cover with vinegar,
seal firmly, and bake for six hours in a moderate oven.




[Page 233]
FIVE WAYS TO COOK MULLET

BROILED MULLET

Soak the cleaned fish for an hour in salted and acidulated water.
Drain, wipe dry, split, rub with seasoned butter, and broil.

BROILED MULLETS WITH MELTED BUTTER

Rub prepared mullets with seasoned flour and broil, basting with
olive-oil as required. Serve with melted butter and minced parsley.

MULLET À LA MAÎTRE D'HÔTEL

Clean four mullets and soak in olive-oil to cover for thirty minutes,
with a bunch of parsley, a sliced onion, and salt and pepper to
season. Drain, broil, and serve with Maître d'Hôtel Sauce.

BAKED MULLET

Clean the fish and soak for an hour in salted and acidulated water.
Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter
[Page 234]
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

Wash and wipe a small salmon, wrap in a cloth, tie securely and
put into the fish-kettle. Cover with cold water, add a handful of
[Page 266]
salt, and boil slowly until done. Cook together one tablespoonful
each of butter and of flour, add two cupfuls of boiling cream and
a tablespoonful of the water in which the fish is cooked. Cook until
thick, stirring constantly, season with salt and minced parsley,
pour over the fish, and serve.

BOILED SALMON--II

Chop together a carrot, an onion and a stalk of celery. Fry in
butter, add half a cupful of vinegar, four cloves, four pepper-corns,
a bay-leaf, a sprig of parsley, and six cupfuls of boiling water.
Boil for an hour, strain, cool, and boil the salmon in it. Serve
with any preferred sauce.

BOILED SALMON WITH EGG SAUCE

Tie a large chunk of salmon in mosquito netting and simmer until
done in salted and acidulated water. Drain, skin, and, if possible,
remove the bone. Serve with Drawn-Butter Sauce to which chopped
hard-boiled eggs have been added.

BOILED SALMON WITH GREEN SAUCE

Boil a small salmon in salted and acidulated water. Take up carefully
and reduce the liquid by rapid boiling to two cupfuls. Cook together
[Page 267]
two tablespoonfuls each of butter and flour, add the reduced liquid,
and cook until thick, stirring constantly. Take from the fire, add
two tablespoonfuls of chopped capers, one tablespoonful of chopped
parsley, the juice of a lemon, and one tablespoonful of butter. Pour
over the fish and serve.

BOILED SALMON STEAKS--I

Wrap each steak separately in mosquito netting. Put into boiling
water to which has been added a slice of onion, a bay-leaf, a blade
of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful
of salt. Simmer for twenty minutes, remove carefully, drain, and
serve with any preferred sauce.

BOILED SALMON STEAKS--II

Boil the steaks slowly in salted and acidulated water to cover
or in court-bouillon seasoned with wine. Serve with Hollandaise
Sauce.

BOILED SALMON STEAKS--III

Cook the steaks in water to cover and add a celery root, a small
bunch of parsley, salt and pepper to season, and a tablespoonful
of vinegar. Strain the liquid, thicken with a tablespoonful each
[Page 268]
of butter and flour cooked together, pour over the fish, and serve.

BOILED SALMON À LA PIQUANT

Boil slices of salmon in court-bouillon seasoned with wine. Drain,
garnish with parsley, and serve with Piquant Sauce.

BOILED SALMON À LA WALDORF

Boil a large piece of salmon in salted and acidulated water, seasoned
with herbs and spice. Drain and keep warm. Add two cupfuls of the
liquid in which the fish was cooked, one wineglassful of white
wine, and two anchovies rubbed to a paste. Boil for fifteen minutes,
then add in small bits a tablespoonful of butter. Serve the sauce
separately.

SALMON WITH OYSTER SAUCE

Boil two pounds of fresh salmon in salted and acidulated water
to cover, with a chopped onion, two cloves, eight pepper-corns,
and a small bunch of parsley. Drain, and serve with Oyster Sauce.

SALMON CUTLETS WITH OYSTER SAUCE

Boil large slices of salmon in salted water
[Page 269]
until done. Fry a small onion, chopped, in oil, add four dozen
oysters, cut small, two tablespoonfuls of flour, the liquor drained
from the oysters, two teaspoonfuls of sugar, and pepper, salt,
and anchovy essence to season. When thick, take from the fire,
add the beaten yolks of four eggs, and reheat but do not boil.
Pour the sauce into a platter, and cool. Lay the slices of salmon
on the sauce, brush with egg, sprinkle with crumbs and brown in
the oven.

SALMON À LA SUPRÊME

Boil a salmon in court-bouillon with wine, drain, cool, skin, and
serve with Tartar Sauce.

MAYONNAISE OF SALMON

Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve
with Mayonnaise.

SALMON PUDDING

Flake the fish, add half the quantity of bread crumbs, a tablespoonful
of melted butter, a teaspoonful of onion juice, and pepper and
salt to season. Beat two eggs light with two tablespoonfuls of
cream, mix with the fish, put into a buttered mould and boil for
an hour and a half. Serve with a Cream Sauce seasoned with
[Page 270]
lemon-juice and anchovy paste.

BAKED SALMON--I

Put four salmon steaks into a buttered saucepan with two cupfuls
each of white wine and white stock. Season with salt, pepper, grated
nutmeg, minced parsley, and a pinch of allspice. Add a heaping
teaspoonful of butter and flour cooked together. Take from the
fire, add the yolks of four eggs well beaten and a little minced
parsley. Arrange a mound of seasoned mashed potatoes in a deep
platter. Take the skin from the steaks and arrange them around
it. Pour the sauce over, sprinkle with crumbs, dot with butter,
and brown in the oven.

BAKED SALMON--II

Wash and wipe a small fish. Rub with pepper and salt and sprinkle
with paprika and powdered mace. Bake carefully, basting with melted
butter and its own dripping. Take up the fish carefully and add
to the gravy enough stock or water to make the required quantity
of sauce. Thicken with butter and flour cooked together, season
with tomato catsup and lemon-juice. Pour around the fish and serve.

[Page 271]
BAKED SALMON--III

Rub a small cleaned salmon with olive-oil, sprinkle with salt and
pepper, put into a buttered baking-pan, and add one cupful of boiling
water and two tablespoonfuls of butter. Baste every ten minutes
until done. Take up the fish and keep it warm. Thicken the gravy
with a teaspoonful or more of cornstarch mixed with a little cold
water. Season with grated onion, lemon-juice, and tomato catsup.

BAKED SALMON WITH CREAM SAUCE

Wrap a large middle cut of salmon in buttered paper and fasten
firmly. Bake in a buttered baking-pan, basting with butter melted
in hot water. Take from the oven at the end of an hour, remove
the paper carefully, and keep warm. Bring to the boil one cupful
of cream and add one tablespoonful of corn-starch rubbed smooth
with a little cold cream. Add one tablespoonful each of butter
and minced parsley, and pepper and salt to season. Pour the sauce
over the fish or serve separately.

SALMON BAKED IN PAPER

Season a large piece of salmon with salt,
[Page 272]
pepper, and lemon-juice, wrap in a large piece of buttered paper
and pin firmly. Put into a buttered baking-pan, cover and bake
for an hour, basting frequently with hot water and melted butter.
Take off the paper and serve with any preferred sauce.

BAKED SALMON STEAKS

Put the steaks in a buttered baking-dish. Lay bits of butter upon
them, seasoning with salt, pepper, minced parsley, and grated onion.
Bake carefully, basting as required, and serve with Caper or Tomato
Sauce.

BAKED SALMON CUTLETS

Put salmon steaks into a buttered baking-pan with half a cupful
of hot water and half a cupful of white wine. Sprinkle with salt,
paprika, and grated nutmeg. Cover with raw oysters and crumbs fried
in butter. Bake for twenty minutes. Take up the fish carefully.
Cook together one tablespoonful each of butter and flour, add the
liquor from the pan and a teaspoonful of anchovy paste. Cook until
thick, stirring constantly, pour around the fish, and serve.

SALMON À LA WINDSOR

Season salmon steaks with salt and pepper,
[Page 273]
dip in egg and crumbs, put into a buttered baking-pan, and bake
quickly. Serve with any preferred sauce.

STUFFED SALMON

Clean, bone, and parboil a small salmon. Rub the inside with salt,
pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley,
and seasoned crumbs. Fold together, put into a buttered baking-dish,
and bake for half an hour, basting with its own dripping.

SALMON STEAKS À LA FLAMANDE

Sprinkle a buttered dripping-pan with chopped onion, and season
with pepper and salt. Lay salmon steaks on top, brush with the yolk
of a beaten egg, cover with a layer of chopped onion and parsley,
season with salt, red pepper, lemon-juice, and dots of butter, and
bake for half an hour.

SALMON EN PAPILLOTES

Use six small salmon steaks. Season with salt and pepper. Butter
sheets of white paper a little larger than the steaks and lay on
each one a thin slice of lean boiled ham. Cook together in butter
a chopped onion, a handful of chopped mushrooms, a minced bean
of garlic, and a tablespoonful of minced parsley.
[Page 274]
Spread a thin layer on the ham, lay a slice of salmon upon it,
spread with the cooked vegetables, cover with another slice of
ham, put another piece of oiled paper over, and fold carefully at
the edges. Bake in a moderate oven for fifteen or twenty minutes,
and serve in the papers.

FILLETS OF SALMON EN PAPILLOTES

Cut salmon steaks into fillets, dip into melted butter and lemon-juice,
fold in buttered paper, and bake for half an hour in a slow oven.
Serve in the papers and pass Hollandaise Sauce.

SALMON CUTLETS EN PAPILLOTES

Cut slices of salmon into cutlets. Beat together three tablespoonfuls
of olive-oil, the yolk of an egg, a teaspoonful of minced onion and
a tablespoonful of chopped parsley. Sprinkle the fish with salt
and pepper, spread the mixture over, fold each piece in buttered
paper, fastening securely, and bake for half an hour. Serve in the
papers.

FRIED SALMON--I

Cut slices of salmon into small pieces and put into a saucepan with
pepper, salt, minced parsley, and lemon-juice to season. Add
[Page 275]
sufficient butter and fry carefully. Serve with Ravigote or any
preferred sauce.

FRIED SALMON--II

Wrap slices of salmon in oiled paper, fastening firmly, and fry
in deep fat. Drain carefully and serve in the paper.

FRIED SALMON--III

Sprinkle salmon steaks with salt and flour, brush with the beaten
yolk of an egg and fry in hot olive-oil. Drain, garnish with fried
parsley, and serve.

FRIED SALMON STEAKS

Dredge the steaks with seasoned flour or dip into egg and seasoned
crumbs and fry.

FRIED SALMON CUTLETS--I

Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs,
fry in deep fat, and serve with Tartar or Hollandaise Sauce.

FRIED SALMON CUTLETS--II

Prepare very thick Cream Sauce and mix with it cold cooked salmon
cut fine. Season with red pepper, salt, and lemon-juice and let
[Page 276]
cool. Shape into cutlets, dip into beaten egg, then in crumbs, and
fry in deep fat.

FRIED SALMON CUTLETS--III

Rub cold boiled salmon smooth with one-third the quantity of mashed
potatoes. Season with salt, pepper, and pounded mace. Shape into
cutlets, dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.

SALMON CUTLETS À L'ANGLAISE

Cut slices of salmon in the shape of cutlets, season with salt
and pepper and fry in butter. Drain and serve with Ravigote Sauce.

SALMON À LA LYONS

Fry slices of salmon in butter with pepper and salt to season. Serve
with a Hollandaise Sauce to which cooked oysters, cooked shrimps,
and minced parsley have been added.

SALMON CUTLETS WITH MILANAISE SAUCE

Cut slices of salmon into small pieces, dip into white wine and
wrap in buttered paper, fastening securely. Fry carefully in butter,
[Page 277]
remove the papers, garnish with parsley, and serve with Milanaise
Sauce.

FILLETS OF SALMON À L'ORLY

Cut fresh salmon into small pieces, remove the skin, and marinate
for an hour in lemon-juice seasoned with salt and pepper. Drain,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.

SALMON À L'ALLEMANDE

Put a large middle cut of salmon into a saucepan, with a sliced
carrot, a large onion, a bunch of parsley, salt and pepper to season,
half a cupful of butter, two cupfuls of Claret, and enough stock
to cover. Cover with buttered paper and cook slowly for an hour.
Take up the fish carefully and keep warm. Strain the liquid, skim
the fat, and thicken with butter and flour cooked together until
brown. Add a tablespoonful of butter, seasoned with lemon-juice
and anchovy essence, pour over the fish, and serve.

SALMON À L'ADMIRAL

Fry in butter two chopped onions, two parsley roots, a bunch of
chopped parsley with a sprig of thyme, a broken bay-leaf, a
[Page 278]
clove, and three small chopped carrots. Add one cupful of white
wine, put a small cleaned salmon into a buttered baking-dish, spread
the vegetables over, cover, and cook until tender, basting with the
drippings or with hot water if needed. Take out the fish, strain the
liquid, add to it a cupful of cream and thicken with a tablespoonful
each of butter and flour cooked together. Pour it around the fish
and garnish with lemon and parsley.

SALMON À LA BORDEAUX

Clean a small salmon, stuff with seasoned crumbs and oysters, and
put into a fish-kettle with two tablespoonfuls of butter, two onions
sliced, a bunch of parsley, and salt, pepper, and grated nutmeg
to season. Add two cupfuls each of stock, water, and white wine.
Cover the fish with buttered paper and simmer for an hour. Drain the
fish and keep warm. Prepare a sauce according to directions given
in the recipe for Salmon à la Genoise, using the liquid strained
from the fish.

SALMON À LA CANDACE

Put a large cut of salmon on the drainer in a fish-kettle and cover
it with a small slice of raw ham. Add two cupfuls of Rhine wine,
a quart of stock, and a bunch of parsley. Cover with buttered paper,
[Page 279]
simmer for an hour, drain, and remove the skin. Strain the liquid,
thicken with flour cooked brown in butter, add a tablespoonful of
butter, cayenne, and lemon-juice to season. Bring to the boil, pour
over the fish, and serve.

SALMON À LA CHAMBORD

Put a large middle cut of salmon into a saucepan with sliced carrots
and onions, a bunch of parsley, two tablespoonfuls of butter and
two cupfuls each of white wine and white stock. Season with salt
and pepper-corns, cover, and simmer slowly for an hour. Take up
the fish carefully and keep warm. Strain the liquid and thicken
with flour cooked brown in butter. Add half a cupful of stewed
and strained tomatoes, the juice of a lemon, two tablespoonfuls
of butter, and a teaspoonful of anchovy essence. Pour over the
fish and serve.

SALMON À L'ESPAGNOLE

Cut fresh salmon in small pieces suitable for serving, and fry
in butter. Drain and keep warm. Add two tablespoonfuls of flour
to the butter, in which the fish is cooked, and brown. Add two
cupfuls of stock and cook until thick, stirring constantly. Take
[Page 280]
from the fire, add a tablespoonful of butter, a teaspoonful of
minced parsley, and the juice of a lemon. Pour over the fish and
serve.

SALMON À LA GENOISE

Boil a small fresh salmon in salted and acidulated water to cover,
drain, and skin. Arrange on a serving-dish and keep warm. Chop
fine a small slice of ham, a slice of carrot, a small stalk of
celery, an onion, a parsley root, and three or four shallots. Add
a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry
in butter, add two tablespoonfuls of flour and cook until brown.
Add two cupfuls of Claret and cook until thick, stirring constantly.
Add half a cupful of beef stock, bring to the boil, and strain
through a sieve. Reheat, add a tablespoonful of butter, and minced
parsley, lemon-juice, grated nutmeg, and anchovy essence to season.
Pour around the fish and serve.

SALMON À L'ITALIENNE

Flake cold salmon fine with a silver fork and mix with an equal
quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce,
add a few capers and serve very hot.

[Page 281]
SALMON STEAKS À LA MARINIÈRE

Marinate salmon steaks in seasoned oil, drain, and broil. Cover
with small boiled onions and cooked oysters. Pour over a sauce
made according to directions given in the recipe for Salmon à la
Genoise, and serve.

SALMON À LA MARSEILLES

Boil a small salmon in salted and acidulated water. Skin and put
on a serving-dish. Spread over it some very thick Cream Sauce,
sprinkle with crumbs, brush with beaten egg, cover with crumbs
again, sprinkle with salt, pepper, and grated nutmeg, and brown
in the oven. Serve with a sauce made of equal parts of white wine
and stock, thickened with butter and flour cooked together.

SALMON À LA MARYLAND

Prepare and clean a small salmon and simmer in salted water until
done. Prepare a Drawn-Butter Sauce and add to it half a cupful
of butter. When the butter is melted, take from the fire and add
quickly two eggs beaten with the juice of half a lemon. Pour the
sauce over the fish and serve.

[Page 282]
SALMON À LA NAPLES

Fry salmon steaks in butter, seasoning with salt, pepper, and grated
nutmeg. When half cooked, add half a cupful of white wine to the
butter, cover, and simmer slowly until done. Cover the salmon with
cooked oysters, pour the liquid remaining in the pan over the fish,
and serve.

SALMON À LA PROVENCE

Season four salmon steaks and cook with a tablespoonful of butter
and the juice of a lemon. Add a dozen oysters, half a dozen small
shrimps, and one cupful of white stock thickened with flour and butter
cooked together. Simmer until the oysters are cooked, take from the
fire, add the yolk of an egg beaten smooth with a tablespoonful
of Sherry, and serve with triangles of fried bread.

SALMON À LA PROVENÇALE

Put a large cut of salmon into a saucepan and cover with salted
and acidulated water. Add a sliced onion, a carrot, a bunch of
parsley, and salt, pepper, sweet herbs, and a pinch of allspice
to season. Cover the fish with buttered paper and cook slowly for
[Page 283]
an hour. Chop together a small onion, a clove of garlic, and a few
sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour,
and cook until the flour is brown. Add two cupfuls of brown stock
and one cupful of stewed and strained tomato. Cook until thick,
stirring constantly, seasoning with red and white pepper and
lemon-juice. Remove the skin from the fish, pour the hot sauce over
it, and serve.

FILLETS OF SALMON À LA VÉNITIENNE

Put salmon steaks into a buttered baking-pan with fine match-like
strips of larding pork laid on each side. Season with salt, pepper,
and lemon-juice, add one cupful of white wine and cover with a
sheet of buttered paper, having a small hole in the centre. Bake
for forty minutes, basting often. Cook together one tablespoonful
each of butter and flour, add one cupful of stock, and cook until
thick, stirring constantly. Add a tablespoonful each of butter
and lemon-juice and a teaspoonful of minced parsley. Pour around
the fish and serve.

SALMON À LA WALDORF

Marinate salmon steaks for an hour in
[Page 284]
lemon-juice. Cover with stock, add pepper, salt and minced parsley
to season, and simmer slowly until done. Drain, thicken the sauce,
add a tablespoonful of butter, and serve separately.

SALMON MOUSSE

Rub half a pound of raw salmon to a smooth paste with water, adding
gradually a dozen chopped raw oysters, half a cupful of Tomato
Sauce and the yolks of three eggs. When smooth, fold in the stiffly
beaten whites, season with salt and pepper, and press through a
purée sieve into small buttered moulds. Put into a baking-pan,
surround with hot water, and bake for fifteen or twenty minutes
in a moderate oven. Unmould and serve with any preferred sauce.

SALMON MOUSSE À LA MARTINOT

Pound to a pulp with a little water, half a pound of raw salmon,
and add the well-beaten whites of two eggs. Cook together one
tablespoonful each of butter and flour, add a cupful of milk, and
cook until thick, stirring constantly. Season with salt, red and
white pepper, grated onion, and mushroom essence. Take from the
fire, and add the yolks of three eggs beaten smooth with two
[Page 285]
tablespoonfuls of cream. Cool the sauce, and when cold mix it with
the fish. Fold in carefully one cupful of whipped cream and fill a
buttered mould with the fish. Put the mould in a pan of hot water
and bake in a moderate oven for half an hour.

For the sauce, cook together for ten minutes a tablespoonful each
of butter and flour, a teaspoonful each of chopped onion, salt,
and sugar, and half a can of tomatoes. Rub through a sieve, and
add the yolks of four eggs beaten smooth with a tablespoonful of
cream and a grating of nutmeg. Take from the fire and add two
tablespoonfuls of butter in small bits. Return to the fire, and
add a little lemon-juice or tarragon vinegar. Strain, and add a
little whipped cream.

SALMON STEAKS WITH CLARET SAUCE

Put four steaks into a buttered saucepan with salt, pepper, and
grated nutmeg to season, add a bunch of parsley, a teaspoonful
of mixed sweet herbs, a chopped onion, and two cupfuls of Claret.
Cover with a buttered paper, simmer until done, and drain. Strain
the sauce, thicken with flour cooked brown in butter, skim, add
two tablespoonfuls of butter and the juice of a lemon; pour over
the fish and serve.

[Page 286]
SALMON MAYONNAISE WITH CUCUMBERS

Steam salmon steaks until tender, remove the skin, and cool. Cover
with thinly sliced cucumbers, mask with Mayonnaise, and serve with
a border of lettuce leaves and sliced hard-boiled eggs.

CREAMED SALMON ON TOAST

Reheat a cupful of cold flaked salmon, either fresh or canned, in
Cream Sauce. Take from the fire, add one egg beaten smooth with
half a cupful of cream, pour over buttered toast, and serve.

CURRIED SALMON

Chop a Spanish onion, fry it in butter, and add a tablespoonful
of curry powder mixed with a teaspoonful of flour. Add two cupfuls
of stock and cook until thick, stirring constantly. Add cold cooked
salmon, cut into small pieces, and reheat. Serve in a border of
boiled rice.

CHARTREUSE OF SALMON

Wash a cupful of rice in several waters, drain and parboil for five
minutes in salted water at a galloping boil. Drain in a colander,
[Page 287]
return to the saucepan, add a pinch of salt and three cupfuls of
milk or stock. Steam until tender, then add three tablespoonfuls
of butter melted and mixed with one tablespoonful of curry powder
and two tablespoonfuls of lemon-juice. Mix thoroughly and line
a two-quart buttered mould with the rice. Fill the center with
flaked cooked salmon, seasoned with salt, pepper and lemon-juice,
cover with rice, steam for half an hour and serve with Egg Sauce.

FRICASSEE OF SALMON

Cut two pounds of salmon steaks into strips. Put into a saucepan
with half a cupful of water, salt and pepper to season, a clove,
a blade of mace, a tablespoonful of sugar, a chopped onion, and a
heaping teaspoonful of mustard mixed with half a cupful of vinegar.
Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful
of minced parsley, and a wineglassful of Sherry. Simmer for forty-five
minutes and serve either hot or cold.

SALMON WITH EGGS

Steam salmon steaks until tender, cool, and lay upon a platter
covered with lettuce leaves. Season with salt, pepper, and lemon-juice
and surround with slices of hard-boiled eggs. Mix together a
tablespoonful of melted butter, a teaspoonful of made mustard, and
[Page 288]
salt and pepper to season. Spread over the egg slices and serve.

JELLIED SALMON--I

Simmer salmon steaks in court-bouillon until done. Drain and arrange
on a platter. Spread with Mayonnaise, tinted green with spinach
juice to which a little dissolved gelatine has been added. Serve
cold.

JELLIED SALMON--II

Mix two cupfuls of cold boiled salmon with one tablespoonful of
lemon-juice, one teaspoonful of minced parsley, two drops of tabasco
sauce and one tablespoonful of granulated gelatine dissolved in
cold water. Add it to half a cupful of cooked salad dressing. Wet
in cold water one large mould or several small ones, fill with the
salmon and put on ice until thoroughly chilled. Serve with sliced
cucumbers and Tartar Sauce.

SALMON PIE

Butter a baking-dish and line the sides with a rich biscuit crust.
Fill the pan with fresh or canned salmon, seasoned with salt and
pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion
juice. Spread over the salmon a cupful of boiled lobster which has
[Page 289]
been seasoned with melted butter and Worcestershire Sauce. Cover
with biscuit crust, slit diagonally down the centre, and bake for
an hour in a moderate oven.

COLD SALMON PATTIES

Season chopped salmon highly with salt and pepper, grated nutmeg
and melted butter. Add the beaten yolk of an egg to bind. Line
patty-tins with puff paste or rich pastry, fill with the salmon
mixture, cover with the paste, and bake.

PICKLED SALMON--I

Boil large fresh pieces of salmon in salted and acidulated water
to cover. Bring to the boil one quart of vinegar, six blades of
mace, half a dozen white peppers, half a dozen cloves, a teaspoonful
of made mustard, two tablespoonfuls of sugar, and a cupful of water
in which the fish was boiled. Let the fish cool in the water, then
put it in an earthen jar, pour the boiling liquid over, and let
stand for a day or two before using.

PICKLED SALMON--II

Cut the fish into large pieces and cook until done in salted and
acidulated water. Drain, cool, and skin. Put into a preserving-kettle
[Page 290]
two quarts of vinegar, one cupful of boiling water, four blades of
mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls
of mustard seed, an onion sliced, a dozen pepper-corns, one small
red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring
to the boil, put in the fish, boil up once and cool. Let stand for
two or three days before using.

PICKLED SALMON--III

Boil large pieces of salmon in salted and acidulated water, drain,
and cool. Add one quart of the water in which the fish was cooked,
two quarts of vinegar, a tablespoonful of pepper-corns, grated
nutmeg and a dozen blades of mace. Boil for half an hour and cool.
Pour over the salmon, add a tablespoonful of olive-oil, cover,
and keep in a cool place for two or three days before using.

SPICED SALMON

Mix half a cupful of vinegar, the juice of half a lemon, two cloves,
a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and
a pinch of black pepper. Bring to the boil and pour over salmon
steaks which have been boiled, drained, and cooled. Let stand for
[Page 291]
two or three hours before serving.

SALMON SOUFFLÉ

Cook together one tablespoonful each of butter and flour, add one
cupful of milk, and cook until thick, stirring constantly. Add half
a cupful of stale bread crumbs, a teaspoonful of grated onion,
a tablespoonful of Worcestershire Sauce, a teaspoonful of minced
parsley, and the yolks of three eggs, well-beaten. Add one cupful
of flaked salmon, mix thoroughly, and fold in the salmon, and bake
in a pan of hot water in a moderate oven for forty-five minutes.
Serve with any preferred sauce.

SALMON ON TOAST

Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter
Sauce, seasoning with salt and red pepper. Take from the fire and
add one egg beaten light with three tablespoonfuls of cream. Pour
over slices of fried bread, sprinkle with minced parsley, and serve.

SALMON TIMBALES

Flake a pound of cooked salmon and rub to a paste. Season with salt,
pepper, and grated onion, add a tablespoonful of chopped almonds and
[Page 292]
the unbeaten whites of three eggs. Mix thoroughly and stir in one
cupful of cream whipped solid. Put into small buttered moulds, set
into boiling water, and bake for twenty minutes. Turn out and serve
with Hollandaise Sauce.

SALMON TURBOT--I

Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of milk and cook until thick, stirring constantly.
Take from the fire, add two eggs, well beaten, a teaspoonful of
minced parsley and the juice of half a lemon. Put into a baking-pan
alternate layers of the sauce and cold flaked salmon, cover with
crumbs, dot with butter, and brown in the oven.

SALMON TURBOT--II

Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk and cook until thick, stirring constantly. Take from
the fire, add two tablespoonfuls of butter, and salt and pepper to
season. Put a layer of flaked salmon into a buttered baking-dish,
spread with the sauce, and repeat until the dish is full, having
crumbs and butter on top. Bake for half an hour.

[Page 293]
SALMON BOX

Line a square tin mould with hot boiled rice, fill the centre with
cold boiled salmon flaked and seasoned with salt, pepper, and grated
nutmeg. Cover with rice, steam for an hour, turn out on a platter,
and serve with Egg Sauce.

SALMON WITH CUCUMBER SAUCE

Put a large cut of salmon into a buttered saucepan with salt, pepper,
a bunch of parsley, a chopped onion, and sweet herbs. Add half a
cupful of white wine and enough stock to cover. Simmer until the
fish is done and drain carefully. Strain the liquid and thicken
with flour cooked in butter. Peel and slice three small cucumbers,
parboil in salted water, drain, and fry in butter with a little
sugar. Add to the sauce with a tablespoonful of butter and the
juice of a lemon. Pour over the fish and serve.

SALMON CROQUETTES--I

Cook together one tablespoonful of butter and two tablespoonfuls
of flour, add one cupful of cream, and cook until thick, stirring
constantly. Take from the fire, add one egg well beaten, and one
pound of cold cooked salmon flaked. Let cool, shape into croquettes,
[Page 294]
dip into egg and crumbs, and fry in deep fat. Serve with any
preferred sauce.

SALMON CROQUETTES--II

Cook together one tablespoonful of butter and three tablespoonfuls
of flour. Add one cupful of cream, and cook until thick, stirring
constantly. Season with salt, red pepper, and minced parsley, take
from the fire, add the juice of a lemon and a can of flaked salmon.
Mix thoroughly and cool. Shape into croquettes, dip in egg and
crumbs, and fry in deep fat.

SALMON CROQUETTES--III

Cook together one tablespoonful of flour and two of butter, add a
cupful of cream or milk, and cook until thick, stirring constantly.
Take from the fire, add an egg well beaten, half a cupful of crumbs,
a small can of flaked salmon, and salt, red pepper, and powdered
mace to season. Mix thoroughly, cool, shape into croquettes, dip
into egg and crumbs, and fry in deep fat.

SALMON CROQUETTES--IV

Cook together two tablespoonfuls each of
[Page 295]
butter and flour and add one cupful of cream in which the yolks
of two eggs have been beaten. Cook until very thick, stirring
constantly. Take from the fire, add a pound can of salmon, flaked,
salt and pepper to season, and a teaspoonful of minced parsley. Stir
in the beaten whites of the eggs and cool. Shape into croquettes,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.

SALMON CROQUETTES--V

Cook together two tablespoonfuls of butter and one of flour. Add
one cupful of milk and cook until thick, stirring constantly. Add
a small can of flaked salmon, pepper and salt to season, and three
eggs well beaten. Reheat, but do not boil. When it thickens, take
from the fire, and cool. When cold, shape into croquettes, dip
in egg and crumbs, and fry in deep fat.

SALMON CROQUETTES--VI

Cook together one tablespoonful of butter and two of flour. Add
one cupful of milk and cook until very thick, stirring constantly.
Season with salt, pepper, and celery salt. Add two cupfuls of canned
salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly
and spread on a platter to cool. Shape into croquettes, dip in crumbs,
[Page 296]
then in beaten egg, then in crumbs, and fry in deep fat. Serve with
green peas.

SWEDISH SALMON CROQUETTES

Cook one cupful of white stock with a tablespoonful of butter,
the yolks of two eggs, and parsley, pepper and salt, and grated
onion to season. Add a can of flaked salmon and cook until thick,
stirring constantly. Cool, shape into croquettes, dip in egg and
crumbs, and fry in deep fat. Serve with Tartar Sauce.

SALMON CUTLETS

Cook together one tablespoonful of butter and three of flour. Add
one cupful of cream and cook until thick, stirring constantly. Add
a can of salmon, chopped, the juice of half a lemon, a tablespoonful
of minced parsley, and salt and red pepper to season. Mix thoroughly,
and cool. Shape into cutlets, dip in egg and crumbs and fry in
deep fat.

SALMON CHOPS

Prepare according to directions given for Salmon Croquettes, shape
into chops, dip into egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.

[Page 297]
BAKED SALMON LOAF--I

Put a cupful of milk into a double-boiler and add enough bread
crumbs to make a smooth paste. Cook until thick, stirring constantly.
Add a can of salmon, chopped, half a cupful of cream, salt and
red pepper to season and three eggs beaten separately, folding
in the stiffly beaten whites last. Mix thoroughly, pour into a
buttered mould, set into a pan of hot water, and bake until firm
in a moderate oven.

SALMON LOAF--II

Mash a can of salmon, add the juice of a lemon, and half a cupful
of fresh bread-crumbs, three tablespoonfuls of minced parsley, four
tablespoonfuls of melted butter and four eggs beaten separately,
folding in the stiffly beaten whites last. Put into a buttered
mould and steam for an hour. Add to the oil drained from the salmon
one cupful of boiling milk, one tablespoonful of cornstarch rubbed
smooth in a little cold milk, and a tablespoonful of butter. Cook
until thick, stirring constantly, take from the fire, add one egg
well beaten, a teaspoonful of tomato catsup and mace and pepper to
season. Turn the mould out on a platter and pour the sauce around
it.

[Page 298]
SALMON LOAF--III

Flake a can of salmon and mix it with the pounded yolks of two
hard-boiled eggs, a tablespoonful of capers, and pepper, salt,
mace, and parsley to season. Dissolve a teaspoonful of anchovy paste
in a cupful of boiling water, add a tablespoonful of lemon-juice
and a tablespoonful of soaked gelatine. Heat until the gelatine is
dissolved and mix with the fish. Butter a mould and arrange upon
it the rings of the hard-boiled eggs. Put the fish into it and
put on ice until perfectly cold and firm. Turn out on a platter
and serve with Mayonnaise.

SALMON LOAF--IV

Drain the oil from a can of salmon, remove skin, fat, and bone,
and flake the fish with a silver fork. Add the yolks of four eggs,
well beaten, half a cupful of bread crumbs, four tablespoonfuls
of melted butter, and pepper, salt, and minced parsley to season.
Fold in the stiffly beaten whites of the eggs, put into a buttered
pan, and bake for half an hour. Add to the drained oil one cupful
of milk. Thicken it with a tablespoonful each of butter and flour
cooked together, take from the fire, and add one egg well beaten.

[Page 299]
FRICASSEED SALMON

Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce,
adding half a cupful of cream, and salt, red and white pepper to
season. Take from the fire, add one egg, well beaten, pour over
buttered toast, and sprinkle with parsley.

CURRIED SALMON--I

Chop a small onion fine, and fry brown in butter. Add to it the
liquor drained from a can of salmon, and a tablespoonful of flour.
When the flour is smooth, add half a cupful of water, a teaspoonful
each of curry powder and lemon-juice, and salt and pepper to taste.
Add a can of salmon flaked, reheat, and serve.

CURRIED SALMON--II

Fry a chopped onion in olive-oil, and when the onion is brown add
a tablespoonful of flour mixed with a teaspoonful of curry powder.
Add one cupful of boiling water and cook until thick, stirring
constantly. Reheat flaked canned salmon in the sauce and serve with
a garnish of sliced lemon.

CURRIED SALMON--III

Fry a chopped onion brown in olive-oil.
[Page 300]
add two teaspoonfuls of curry powder and a tablespoonful of flour.
When the flour is cooked, add two cupfuls of hot water and cook
until thick, stirring constantly. Add a tablespoonful of tomato
catsup or Chutney Sauce and salt and pepper to season. Add a can
of salmon flaked. Reheat and serve.

CREAMED SALMON

Bring to the boil one cupful of cream and half a cupful of milk.
Add a teaspoonful of butter and two teaspoonfuls of corn-starch
rubbed smooth with a little cold milk. Cook until thick, stirring
constantly, and add one can of flaked salmon. Fill ramekins with
the mixture, sprinkle with crumbs, dot with butter, and brown in
the oven.

CREAMED SALMON ON TOAST

Prepare the fish according to directions given for Baked Creamed
Salmon. Pour over slices of buttered toast, sprinkle with minced
parsley, and serve.

BAKED CREAMED SALMON

Cook together two tablespoonfuls of butter and two of flour, add two
cupfuls of milk or cream, and cook until thick, stirring constantly.
Add salt, pepper and minced parsley to season, and a can of flaked
[Page 301]
salmon. Reheat and arrange in a baking-dish with alternate layers of
crumbs and butter, having crumbs and butter on top. Bake in the oven
until brown.

SALMON PATTIES

Prepare Creamed Salmon according to directions given in the recipe
for Baked Creamed Salmon. Fill patty-shells and serve.

ESCALLOPED SALMON--I

Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Put into a buttered baking-dish, cover with crumbs,
dot with butter, and brown in the oven.

ESCALLOPED SALMON--II

Cook together two tablespoonfuls of butter and one of flour. Add
a cupful of water, the juice of a lemon, a small onion chopped,
the yolks of three boiled eggs mashed smooth, and pepper and salt
to season. Cook until thick, stirring constantly. Add a can of
flaked salmon, reheat, and serve.

COQUILLES OF SALMON

Prepare Creamed Salmon according to
[Page 302]
directions given in the recipe for Baked Creamed Salmon, seasoning
with salt, pepper and lemon-juice. Put into buttered shells or
individual dishes with alternate layers of cooked mushrooms. Sprinkle
with crumbs and grated cheese, dot with butter and brown in the
oven.

DEVILLED SALMON

Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon, adding half a cupful of Worcestershire Sauce and
the juice of a lemon. Fill individual dishes or a large baking-dish,
sprinkle with crumbs, dot with butter, and brown in the oven.

BANKED SALMON

Reheat a can of salmon in a Cream Sauce. Arrange on a platter and
put around it a border of mashed potatoes. Sprinkle with crumbs,
dot with butter, and brown in the oven.

PRESSED SALMON

Mix together two beaten eggs, a tablespoonful of butter, two cupfuls
of bread crumbs, a can of salmon, flaked, and salt and pepper to
[Page 303]
season, turn into a buttered mould, steam for half an hour, and
serve cold with Mayonnaise or Tartar Sauce.

MOULDED SALMON

Free a pint can of salmon from fat, skin, and bone and flake the
fish with a silver fork. Add salt and pepper to season, half a
cupful of cracker crumbs, two tablespoonfuls of butter melted, and
three eggs beaten separately, mix thoroughly, put into a buttered
mould and steam for an hour. Serve with Drawn-Butter Sauce to which
chopped olives and capers have been added.

SALMON IN GREEN PEPPERS

Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Cut slices from the tops of sweet green peppers,
remove the seeds and fibre, fill with the prepared salmon, sprinkle
with crumbs, dot with butter, put into a pan of hot water and bake
for twenty or thirty minutes.

SALMON EN CASSEROLE

Chop a large onion and fry it in butter. Add a cupful of bread
crumbs and one and one half cupfuls of milk. Bring to the boil,
[Page 304]
add salt and pepper to season, a flaked can of salmon, and two
eggs well beaten. Pour into a buttered casserole, dot with butter,
and bake brown. Sprinkle with minced parsley and serve.

BROILED SMOKED SALMON--I

Soak for twelve hours, changing the water three times. Drain, wipe
dry, dip in olive-oil and vinegar, and broil. Serve with a garnish
of lemon and parsley.

BROILED SMOKED SALMON--II

Cut into narrow strips, parboil for ten minutes, drain, cover with
cold water, let stand for fifteen minutes, wipe dry, and broil.
Season with red pepper and lemon-juice and serve with buttered
toast.

BROILED SMOKED SALMON--III

Cut smoked salmon into strips and broil carefully. Pour over it
melted butter and lemon-juice, sprinkle with minced parsley, and
serve.

BROILED SMOKED SALMON--IV

Parboil slices of smoked salmon for twenty minutes, drain, cool,
rub with flour, broil carefully, and serve with any preferred sauce.

[Page 305]
BROILED SMOKED SALMON--V

Wash thoroughly and soak for a few hours very salt. Cover with
warm water, simmer for fifteen or twenty minutes, drain, wipe dry,
rub with butter, and broil.

BROILED SALMON À LA MAÎTRE D'HÔTEL

Soak the smoked salmon for an hour in cold water, then drain and
wipe dry. Brush with melted butter and broil carefully. Serve with
Maître d'Hôtel Sauce.

SMOKED SALMON

Cut it into thin slices, warm it up in a little olive-oil, strain
the oil when it is warmed, add to it lemon-juice and minced parsley,
pour over the fish, and serve.

BROILED KIPPERED SALMON

Cut the salmon into strips, wrap in buttered paper, and broil carefully
over a clear fire. Remove the paper and serve.

FRIED KIPPERED SALMON

Soak slices of kippered salmon in olive-oil for several hours. Drain
off the oil and fry the salmon slices in it. Serve with melted butter
[Page 306]
and lemon-juice.

BROILED SALT SALMON

Soak the fish for thirty-six hours in cold water, changing the
water often. Drain, wipe dry, rub with melted butter, broil, and
serve with Egg Sauce.

BOILED SALT SALMON

Soak the fish over night, drain, rinse, and simmer for fifteen
or twenty minutes. Season with pepper and butter and garnish with
parsley.

PICKLED SALT SALMON

Prepare according to directions given for Pickled Salmon, soaking
the salt fish for twelve hours before cooking.

SALT SALMON IN PAPILLOTES

Cut the fish into strips, soak for an hour in cold water, drain, and
dry. Season with pepper and wrap each piece in tough, well-buttered
paper, twisting the ends. Broil carefully over clear coals, unwrap
and serve with any preferred sauce.

P.S. This is an insignificant fraction of what we really know about
salmon. We are saving the rest for a Piscatorial Encyclopedia.




[Page 307]
FOURTEEN WAYS TO COOK SALMON-TROUT

FRIED SALMON-TROUT CUTLETS

Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and
sauté in hot fat. Serve with Cream Sauce.

BOILED SALMON-TROUT--I

Wrap the prepared and cleaned fish in mosquito netting, tie firmly,
cover with cold salted water, bring to the boil and boil slowly
until done. Serve with any preferred sauce.

BOILED SALMON-TROUT--II

Prepare and clean a salmon-trout, stuff with seasoned crumbs, and
put on the grate in a fish-kettle. Sprinkle with salt, pepper,
and grated nutmeg, add a bunch of sweet herbs, a clove of garlic
and two tablespoonfuls of butter. Add enough Claret to cover and
simmer until done. Drain the fish, strain the liquid, thicken if
[Page 308]
desired, and serve the sauce separately.

BOILED SALMON-TROUT--III

Wrap a small cleaned fish in mosquito netting, sew up, and simmer
in salted and acidulated water until tender. Take up carefully,
remove the netting, garnish with lemon and parsley, and serve with
Egg or Cream Sauce.

BOILED SALMON-TROUT--IV

Clean a salmon-trout, stuff with seasoned crumbs, and put into
a fish-kettle with equal parts of white wine and stock or water
to cover. Add a carrot, an onion, a bay-leaf, and two or three
beans of garlic. Cook the fish slowly, drain, and reduce the liquid
by rapid boiling to one pint. Thicken with butter and flour, pour
over the fish, and serve.

BAKED SALMON-TROUT--I

Clean a salmon-trout, stuff it with seasoned crumbs, and sew up.
Put into a fish-kettle with a quart of white wine, half a cupful
of butter, a chopped onion, two tablespoonfuls of chopped parsley,
a can of button mushrooms, and salt, pepper, and grated nutmeg
to season. Cover and cook in a moderate oven for an hour. Take up
[Page 309]
carefully, skin the fish, cover with crumbs, dot with butter, and
brown in the oven. Reduce the gravy by rapid boiling, thicken with
butter and flour cooked together, and serve in a gravy-boat.

BAKED SALMON-TROUT--II

Prepare and clean the fish and put into a buttered baking-pan with
enough water to keep from burning. Bake slowly, basting as required
with melted butter and hot water. Cook together one tablespoonful
each of butter and flour, add a cupful of cream, and half a cupful
of boiling water in which a bit of soda has been dissolved. Cook
until thick, stirring constantly, and add two tablespoonfuls of
melted butter and a teaspoonful of minced parsley. Pour the sauce
around the fish and serve.

BAKED SALMON-TROUT--III

Have a large salmon-trout cleaned and larded. Put into a buttered
baking-pan, rub the fish with salt and pepper, and pour over a
wineglassful of Madeira. Cover with buttered paper and bake, basting
every ten or fifteen minutes with the liquid. Serve with any preferred
sauce.

[Page 310]
SALMON-TROUT À LA GENOISE

Prepare and clean a salmon-trout, remove the backbone, stuff with
seasoned crumbs, and put into a buttered pan with half a cupful of
Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion,
and salt, pepper, and sweet herbs to season. Cover with a buttered
paper and cook slowly, basting often. Take up the fish, strain
the liquid, and add enough stock to make the required quantity of
sauce. Thicken with flour cooked in butter, add two tablespoonfuls
of butter, and lemon-juice and anchovy essence to season. Serve
the sauce separately,

SALMON-TROUT À LA HOLLANDAISE

Prepare and clean the salmon-trout and cook in salted and acidulated
water, seasoning with salt, pepper, and parsley. Drain, and serve
with a Hollandaise Sauce to which chopped cooked oysters have been
added.

SALMON-TROUT À LA MAÎTRE D'HÔTEL

Prepare and clean a salmon-trout, split and broil, basting with
oil if required. Serve with Maître d'Hôtel Sauce.

SALMON-TROUT À LA RICHELIEU

Put a cleaned salmon-trout into a baking-dish,
[Page 311]
with two tablespoonfuls of butter, salt, pepper, and grated nutmeg
to season, and enough white wine to keep from burning. Cover with
a buttered paper and bake, basting frequently with the liquid.
Drain the fish and add enough white stock or oyster liquid to make
the required quantity of sauce. Thicken with flour cooked in butter.
Take from the fire, add the yolks of four eggs beaten with the
juice of a lemon, reheat, pour over the fish, and serve.

PICKLED SALMON-TROUT

Clean the fish thoroughly and cut into strips. Cover the bottom
of a baking-dish with sliced onion, sprinkle with salt and pepper,
cover with pieces of fish, add more onions, and cover with cold
water, made very acid with good vinegar. Add a few cloves, a bit
of ginger root, and a pinch of allspice. Bake slowly until the
fish is tender and serve cold.

SALMON-TROUT WITH SHRIMP SAUCE

Prepare and clean a salmon-trout and cook in salted and acidulated
water to cover, adding a bunch of parsley. Drain and serve with
Shrimp Sauce.




[Page 313]
TWENTY WAYS TO COOK SARDINES.

BROILED SARDINES--I

Broil a dozen large sardines on a double broiler. Lay on fingers
of toast, garnish with lemon, and serve with Maître d'Hôtel Sauce.

BROILED SARDINES--II

Drain the fish and broil quickly on a double-broiler. Serve on toast
and garnish with lemon and parsley.

BROILED SARDINES--III

Drain large sardines, broil, lay on fingers of hot buttered toast,
sprinkle with grated Parmesan cheese, and brown in the oven.

BROILED SARDINES ON TOAST

Drain large sardines, skin carefully, broil on a double-broiler,
arrange on fingers of hot buttered toast, and pour over a tablespoonful
of melted butter and a cupful of canned tomatoes. Boil slowly until
[Page 314]
tender, take up carefully, rub the sauce through a coarse sieve,
bring to the boil, and add a cupful of cream beaten smooth with a
tablespoonful of flour. Cook until thick, stirring constantly; take
from the fire, add a teaspoonful of minced parsley, pour over the
fish, and serve.

BAKED SARDINES--I

Skin a dozen sardines and heat in the oven. Drain the oil from
them, bring to the boil, add one cupful of water, a teaspoonful
of Worcestershire Sauce, and salt and pepper to season. Take from
the fire, add the yolk of an egg beaten with a teaspoonful each of
vinegar and made mustard, bring to the boil, pour over the fish,
and serve with toasted crackers.

BAKED SARDINES--II

Drain the oil from large sardines, roll in cracker dust, season
with pepper and lemon-juice, and brown in the oven. Serve with
toasted crackers.

BAKED SARDINES--III

Drain and skin a dozen large sardines, put in the oven, and keep
warm. Bring the oil to a boil, add a teaspoonful of Worcestershire
[Page 315]
Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers
of buttered toast, pour over the fish, and serve.

BAKED SARDINES--IV

Marinate drained sardines in lemon-juice, then drain, sprinkle
with cracker crumbs, and put into a hot oven for ten minutes. Cook
together a heaping teaspoonful each of butter and flour, add one
cupful of tomato-juice, and cook until thick, stirring constantly.
Season with salt, pepper, grated onion, and sugar. Arrange the
sardines on toasted strips of brown bread, pour the sauce over,
and serve.

FRIED SARDINES

Drain large sardines, dip in egg and crumbs, fry, and serve on toast.

CURRIED SARDINES--I

Rub to a paste one tablespoonful of butter, one teaspoonful each of
French mustard and curry powder, using lemon-juice to make smooth.
Drain and skin large sardines, spread with the paste, broil, and
serve on toast with a border of broiled tomatoes.

CURRIED SARDINES--II

Mix together a teaspoonful each of sugar
[Page 316]
and curry powder, add a cupful of cream and the juice of half a
lemon, bring to the boiling point, add a dozen sardines, and heat
thoroughly. Serve on toast with fried apple and sliced fried onion.

DEVILLED SARDINES

Skin, split and bone a dozen sardines. Season with salt, pepper,
lemon-juice, and made mustard. Let stand for an hour in the seasoning.
Broil and serve on toast, garnishing with lemon and parsley.

SARDINES À LA MAÎTRE D'HÔTEL

Skin large sardines, arrange on fingers of buttered toast, and
heat in the oven. Add to one cupful of Cream Sauce a tablespoonful
of grated onion, a teaspoonful of minced parsley, salt and pepper
to season, and a tablespoonful of vinegar. Pour over the fish and
serve.

SARDINES À LA PIEDMONT

Skin a dozen sardines and put in the oven to heat. Put into a saucepan
the yolks of four eggs well beaten with one teaspoonful each of
malt vinegar, tarragon vinegar, and made mustard. Add a pinch of
salt, and a tablespoonful of butter. Stir until thick,
[Page 317]
but do not boil. Put the sardines on circles of fried or toasted
bread, pour the sauce over, and serve.

STUFFED SARDINES

Drain the oil from large sardines, skin and bone them, and stuff
with chopped mushrooms, fine herbs, and bread crumbs made smooth
with brown stock. Wrap in buttered paper, heat thoroughly in the
oven, unwrap carefully, and serve on a hot dish.

SARDINE SALAD

Drain a dozen large sardines, remove the skin and bone, and lay upon
a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped
fine, pour over a French dressing and serve with toasted crackers.

SARDINES IN CRUSTS

Scoop out the crumbs from stale French rolls and toast or fry in
deep fat. Cook together a tablespoonful each of butter and flour, add
a little boiling water, and cook until thick, stirring constantly.
Season with anchovy paste and Worcestershire Sauce, and add drained
and flaked sardines. Reheat, fill the shells, fit on the covers,
and serve with quarters of lemon.

[Page 318]
SARDINE CANAPES

Skin, bone, and mash sardines. Rub to a smooth paste, using melted
butter and lemon-juice, and seasoning with salt and Tabasco Sauce.
Toast small triangles of crustless bread, butter them, spread with
the sardine mixture, heat thoroughly in the oven, and serve piping
hot as a first course at dinner or luncheon.

SARDINE IN EGG CUPS

Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut
a thin slice off the bottom of each cup. Rub the yolks to a smooth
paste with olive-oil and add half a dozen sardines skinned, boned,
and mashed. Season with salt, pepper, mustard and lemon-juice, fill
the egg cups, and serve on lettuce leaves with French or Mayonnaise
dressing.

SARDINE EGG CUPS À LA BEARNAISE

Prepare according to directions given in the preceding recipe.
Heat in a double-boiler, or in the oven, being careful to keep dry.
Pour over a Bearnaise Sauce and serve hot.

SARDINES À LA CAMBRIDGE

Boil and chop a peck of spinach. Add one
[Page 319]
cupful of fresh bread crumbs and four tablespoonfuls of melted
butter. Mix thoroughly and add a dozen skinned and boned sardines
pounded to a paste. Heat thoroughly, adding stock or water if needed.
Put on a platter, shape into a mound, lay sardines on top and garnish
with sliced hard-boiled eggs and lemon.

SARDINE RAREBIT

Toast strips of bread, lay a broiled sardine on each, and keep
warm. Melt one tablespoonful of butter, add two tablespoonfuls
of grated cheese, and gradually, as the cheese melts, the yolk of
an egg beaten smooth with one fourth of a cupful of cream. When
smooth and thick, season with salt and Tabasco Sauce; pour over
the sardines and serve. Garnish with lemon and parsley.




[Page 321]
NINETY-FIVE WAYS TO COOK SHAD

BROILED SHAD--I

Prepare and clean the fish, split, and remove the backbone. Season
with salt and pepper, dip in oil, broil carefully, and serve with
Maître d'Hôtel Sauce.

BROILED SHAD--II

Marinate the prepared fish for an hour in olive-oil, seasoned with
salt, pepper, minced onion, and parsley. Drain and broil, basting
with the oil as required. Serve with Maître d'Hôtel Sauce. The
onion and parsley may be omitted from the seasoning.

BROILED SHAD--III

Clean the shad, split, remove the backbone and marinate for an
hour in oil and lemon-juice, seasoning with salt and pepper. Drain,
sprinkle with crumbs, and broil carefully. Serve with Fine Herbs
Sauce.

[Page 322]
BROILED SHAD--IV

Prepare, clean, and split the fish. Put on a platter skin side down
and sprinkle with sugar, pepper, and salt. Let stand over night,
broil, and serve with melted butter.

BROILED SHAD--V

Clean, split, season with salt and pepper, broil on a buttered gridiron,
and serve with plenty of melted butter.

BROILED SALT SHAD

Soak for twelve hours in tepid water, drain and put into ice-cold
water for half an hour. Drain, wipe dry, sprinkle with pepper,
and broil on a buttered gridiron, skin side up. Serve with plenty
of melted butter.

FRIED SHAD--I

Prepare and clean the fish and cut into suitable pieces for serving.
Roll in seasoned flour and sauté in hot fat. Serve with any preferred
sauce.

FRIED SHAD--II

Clean, split, and take out the backbone, cut into strips, season
to taste, and fry in hot lard until brown. Serve with any preferred
sauce.

[Page 323]
BONED FRIED SHAD

Remove the head and tail, then take out the back and side bones.
Cut into convenient pieces for serving, season with salt and pepper,
dip in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.

SHAD CUTLETS

Cut the cleaned fish into convenient pieces for serving, dip into
egg and crumbs and fry in fat to cover. Serve on a bed of spinach
and garnish with hard-boiled eggs.

BOILED SHAD

Boil the fish in salted and acidulated water or in court-bouillon.
Drain carefully, garnish with lemon and parsley and serve with
Maître d'Hôtel or Hollandaise Sauce.

BOILED SHAD WITH EGG SAUCE

Sew the cleaned fish in mosquito netting, and boil slowly in salted
and acidulated water. Drain, remove the netting, and serve with
Egg Sauce.

BOILED ROE SHAD

Clean the fish and do not break the roe. Sprinkle with salt and
pepper, wrap in separate squares of mosquito netting, tie firmly and
[Page 324]
put into a fish-kettle, side by side. Cover with salted water and
simmer until done. Drain, remove the cloth carefully, and serve with
Egg or Hollandaise Sauce.

BOILED SHAD WITH HOLLANDAISE SAUCE

Cook the prepared fish slowly in salted and acidulated water, drain,
and serve with Hollandaise Sauce.

SHAD IN COURT-BOUILLON

Put the prepared and cleaned fish on a perforated sheet in a
fish-kettle. Add two tablespoonfuls of butter, two sliced onions,
and salt, pepper, mace, and parsley to season. Add enough Claret
to cover and simmer slowly until done. Drain, strain the liquid
and thicken with flour cooked in butter. Take from the fire, add
two tablespoonfuls of butter, the juice of half a lemon, and red
pepper to season. Pour over the fish and serve.

COLD BOILED SHAD

Boil a cleaned shad in salted and acidulated water or in court-bouillon.
Serve very cold with Tartar Sauce.

[Page 325]
BOILED SHAD À LA VIRGINIA

Chop together an onion, a carrot, and a stalk of celery. Fry in
butter. Cover a prepared shad with boiling salted and acidulated
water, and add the cooked vegetables to it. Add also two tablespoonfuls
of white wine, a blade of mace, half a dozen peppercorns, two cloves,
and a bay-leaf. Simmer slowly until the fish is done, drain, and
serve with a Drawn-Butter Sauce, using the strained cooking liquor
for liquid.

BOILED SALT SHAD

Soak the fish all day in warm water, changing the water frequently,
wipe off the salt, and plunge into ice-water for an hour. Put into
a fish-kettle with boiling water to cover, and simmer until done.
Season with pepper and serve with plenty of melted butter.

BAKED SHAD--I

Bake a shad in a buttered baking-pan, adding enough boiling water
to keep from burning. Baste while baking with melted butter and
lemon-juice, seasoning with pepper and salt. Cook together a
tablespoonful each of butter and flour until brown. Add slowly a
cupful of stock and cook until thick, stirring constantly. Take
[Page 326]
from the fire and add the yolks of two eggs beaten with the juice
of half a lemon. Pour over the fish and serve.

BAKED SHAD--II

Clean a large fish and stuff with seasoned crumbs mixed with minced
parsley, adding enough melted butter to make a smooth paste. Score
one side of the fish deeply and lay a small strip of salt pork in
each gash. Put the fish in a buttered baking-dish, sprinkle with
salt, pepper, and flour, and add enough boiling water to keep from
burning. Baste as required with the drippings, adding more boiling
water if necessary. Serve with Hollandaise Sauce or Drawn-Butter
Sauce to which the mashed roe has been added.

BAKED SHAD--III

Stuff a fish with seasoned crumbs made smooth with melted butter.
Season the fish with salt and pepper and cover with thin slices of
breakfast bacon. Bake until well done, basting with melted butter
and hot water. Add a teaspoonful each of lemon-juice and anchovy
essence to the gravy remaining in the pan and thicken with flour
browned in butter. Serve the sauce separately.

[Page 327]
BAKED SHAD--IV

Stuff a large fish with seasoned crumbs, adding chopped onion and
melted butter to taste. Sew up the fish and put into a buttered
baking-pan with a cupful of salted boiling water and two tablespoonfuls
of butter. Dredge with flour, and bake, basting with the drippings. Take
up the fish carefully and thicken the gravy with two tablespoonfuls of
flour browned in butter and made smooth with a little cold water. Add
a cupful of stock or water, the juice of a lemon, and Worcestershire
Sauce and kitchen bouquet to season. Strain through a sieve and
serve with the fish.

BAKED SHAD--V

Stuff the cleaned fish with seasoned crumbs made very rich with
melted butter. Wrap in a large sheet of buttered paper, fastening
it securely, and bake in a moderate oven. Remove the paper carefully
and serve with any preferred sauce.

BAKED SHAD--VI

Leave the head on. Make a stuffing of bread-crumbs, cold ham or
bacon minced fine, sweet marjoram, pepper, salt, mace or ground
cloves and a raw egg, or two if necessary, to bind. Put the fish
[Page 328]
into a deep buttered baking-pan fastening its tail in its mouth;
put into the pan enough water to cover, add half a cupful of Port
or Claret, and a tablespoonful of butter rolled in flour. Baste
frequently with the gravy and bake until done. Pour the gravy over
and serve.

BAKED SHAD--VII

Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk
of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful
of chopped onion, a teaspoonful of lemon-juice and salt, pepper,
Worcestershire and powdered cloves to season. Stuff and sew up a
prepared shad, lay on a buttered baking-pan, cover with slices
of salt pork, dredge with flour, season with salt and pepper and
bake, basting with hot water and melted butter as required. Serve
with Hollandaise Sauce.

BAKED SHAD--VIII

Clean a shad and stuff with seasoned crumbs mixed with beaten eggs.
Cover a buttered baking-dish with sliced raw potatoes, lay the
shad upon it, add enough stock or water to keep from burning and
bake. Serve with any preferred sauce.

[Page 329]
BAKED SHAD--IX

Stuff the fish with cracker crumbs, mixed with minced parsley,
capers, and lemon-juice, seasoning with salt and pepper, and adding
enough melted butter to make a smooth paste. Put the fish in a
buttered baking-pan, rub with butter, dredge with flour, and add
enough boiling water to keep from burning. Baste every ten minutes
with the gravy in the pan and melted butter, dredging lightly after
each basting with seasoned flour. Serve with Brown Sauce.

BAKED SHAD--X

Trim and clean a small shad, put it into a buttered baking-dish,
seasoning with salt, pepper, minced onion and half a cupful of
white wine. Add water or stock, if necessary, to keep from burning.
Cover with buttered paper and bake for half an hour. Prepare a
cupful of Allemande Sauce and add to it the liquid drained from
the fish and a little chopped cooked spinach. Strain over the fish
and serve.

SHAD BAKED IN MILK

Clean a large roe shad, saving the roe and removing the back-bone.
Soak stale bread in cold water and squeeze dry. Chop a large onion
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fine and fry in butter. Add the bread, and salt, pepper, parsley, and
sage to season. Cook thoroughly, take from the fire and add the yolks
of two eggs well beaten. Stuff the fish, sew up, rub with salt and
put in a buttered baking-pan with thin slices of salt pork or bacon
to cover the top. Fill the pan with sweet milk, leaving only the pork
exposed.  Bake slowly, basting often. Take up the fish carefully,
strain the liquor, thicken with butter and flour, and serve separately.
Fry the roe in butter, cut in slices, and garnish the fish with it.

BAKED SHAD À LA VIRGINIA

Clean the fish and stuff with seasoned crumbs made very rich with
melted butter. Put in a baking-pan with enough boiling water to
keep it from burning, and bake until done, basting with melted
butter and the liquid in the pan. Take up the fish carefully and
keep warm. Thicken the gravy with a tablespoonful of flour browned
in butter, and mix smooth with cold water. Season with catsup,
lemon-juice, Sherry or Madeira. Serve the sauce separately.

BAKED SHAD À LA CAROLINA

Clean a large roe shad, leaving the head on,
[Page 331]
take out the backbone and stuff with the boiled roe chopped, six
chopped hard-boiled eggs, half a cupful of bread-crumbs, a chopped
onion, a tablespoonful of butter, and salt, pepper, and minced
parsley to season. Stuff the fish, sew up and put in a buttered
baking-pan, adding enough hot water to keep from burning, three or
four slices of bacon, and salt and pepper to season. Baste often
and serve with Tartar Sauce.

BAKED SHAD WITH FINE HERBS

Sprinkle a buttered baking-dish with chopped onion and parsley,
lay the prepared fish upon it and sprinkle with onion and parsley,
seasoning with salt, pepper, and dots of butter. Add half a cupful
of white wine and a cupful of white stock. Cover with a buttered
paper and bake in a moderate oven. Take up the fish carefully and
thicken the gravy with flour cooked in butter. Pour the sauce over
the fish, sprinkle with crumbs, dot with butter, and brown in the
oven. Squeeze the juice of a lemon over and serve.

BAKED SHAD STUFFED WITH OYSTERS

Rub a large cleaned fish with salt inside and out. Stuff with oysters
and seasoned crumbs made very rich with melted butter, and bake,
[Page 332]
basting with melted butter and hot water. Thicken the gravy with flour
browned in butter, adding a little hot water or stock if necessary,
season with lemon-juice and catsup and serve the sauce separately.

STUFFED SHAD--I

Make a stuffing of two cupfuls of bread-crumbs, half a cupful of
tomatoes, an onion chopped fine, half a cupful of melted butter,
and salt and pepper to season. Stuff the fish, sew up, rub with
butter, season with salt and pepper, dredge with flour, and bake
for an hour, basting often with melted butter and hot water. Serve
with Tomato Sauce.

STUFFED SHAD--II

Season a cupful of cracker crumbs with grated onion, minced capers
and parsley, add a heaping tablespoonful of butter, and salt and
pepper to season. Or, fry a small chopped onion in butter, add a
cupful of crumbs, season with salt, pepper and lemon-juice, take
from the fire and add the yolk of an egg beaten smooth with a little
milk. Stuff the cleaned shad and sew up. Cover the bottom of a
baking-dish with thin slices of salt pork, lay the fish upon it,
cover with more pork, add enough boiling water to keep from burning,
[Page 333]
and bake, basting frequently. For the sauce, melt half a cupful
of butter and add to it the juice of half a lemon and three
tablespoonfuls of Claret. Serve the sauce separately.

STUFFED SHAD--III

Prepare a shad as for boiling and stuff with seasoned crumbs, adding
the beaten yolk of an egg to bind. Fill the fish and sew up; put
into a baking-pan enough water or stock to keep from burning and
two tablespoonfuls of butter. Bake carefully, basting as required.
Take up the fish and add to the liquid enough stock to make the
required quantity of sauce. Thicken with flour browned in butter,
season with lemon-juice, catsup, and Sherry or Madeira. Pour around
the fish and serve.

ROASTED SHAD

Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning
with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled
paper, fastening securely, and bake carefully. Take up the fish
and serve with Ravigote Sauce.

[Page 334]
TOASTED SHAD

Put into a baking-pan a tablespoonful of butter and lay a cleaned
and split shad upon it, skin-side up. Place it under a gas flame
until the skin is puffed and blistered. Turn out on a hot platter;
season with salt and pepper, dot with butter, and serve garnished
with lemon and parsley.

PLANKED SHAD--I

Prepare the fish as for boiling, butter the plank, and tack the
fish upon it, skin-side down. Season the fish with salt, pepper,
and butter and bake in the oven. Serve on the plank.

PLANKED SHAD--II

Split the shad as for broiling and tack it on a buttered fish plank,
skin-side down. Rub with melted butter and cook under a gas flame or
in the oven. Season with salt, pepper, and melted butter, surround
with a border of mashed potatoes, garnish with lemon and parsley
and serve on the plank.

PLANKED SHAD--III

Tack the split fish on a buttered board, flesh-side up. Put into
the oven and bake until brown, basting with melted butter seasoned
[Page 335]
with walnut catsup. Serve with a garnish of pickled walnuts.

PLANKED SHAD--IV

Tack a large split shad skin-side down on a buttered plank. Spread
with butter, season with salt and pepper, and pour over a tablespoonful
of walnut catsup or white wine. Cook under a gas flame, sprinkle
with minced parsley, and serve with any preferred sauce.

PANNED SHAD

Split the fish down the back, remove the backbone, and put into
a buttered baking-pan, flesh-side up. Rub with butter, sprinkle
with salt and pepper, and bake in the oven. Garnish with lemon
and parsley and serve with any preferred sauce.

STEWED SHAD

Prepare and clean a small shad and soak it for two or three hours
in a marinade of oil and lemon-juice seasoned with onion and parsley.
Put it in a buttered stewpan with half a wineglassful of white wine,
three tablespoonfuls of mushroom liquor, four sprigs of parsley,
a sprig of celery, a bay-leaf, a sprig of thyme, and two cloves. Add
[Page 336]
two handfuls of picked and washed sorrel or spinach, chopped fine.
Season with salt and pepper and simmer slowly for two hours. Take up
the fish, thicken the gravy with butter and flour cooked together,
pour over the fish and serve.

PICKLED SHAD--I

Boil a shad in salted water to cover, drain and cool. Add to the
water in which it was boiled half as much vinegar and a red pepper
pod, whole cloves, allspice, and mace to season. Boil for an hour.
Cut the fish into large pieces, put into an earthen jar and pour
the boiling spiced liquid over the fish. Cover and let stand for
two days before using.

PICKLED SHAD--II

Cut a large shad into pieces, put a layer in the bottom of an earthen
crock, sprinkle with salt, and add a few whole cloves, allspice,
peppers, and bay-leaves. Cover with fish, add more spices, and pour
on strong vinegar to cover. Cover the dish, bake for four hours
in a moderate oven, and let stand for three or four days before
using. Serve cold.

CREAMED SHAD

Cook together a tablespoonful each of butter
[Page 337]
and flour, add two cupfuls of milk and cook until thick, stirring
constantly. Add a teaspoonful of grated onion, take from the fire
and add the beaten yolks of two eggs, and salt, pepper, and minced
parsley to season. Add two cupfuls of cold cooked shad flaked fine,
put into a buttered baking-dish, sprinkle with crumbs and brown
in the oven.

SHAD VERT-PRÉ

Prepare and clean a small shad and put into a buttered baking-dish
with salt and pepper to season, two finely chopped shallots and
half a wineglassful of white wine. Cover with buttered paper and
bake in a moderate oven. Take up the fish, add the juice to a cupful
of Allemande Sauce and tint green with minced parsley and spinach
juice. Pour over the fish and serve.

BROILED SHAD ROE--I

Soak two shad roes for twenty minutes in seasoned olive-oil, drain
and broil. Serve with Maître d'Hôtel Sauce.

BROILED SHAD ROE--II

Wash and dry the roe and broil on a well-greased broiler, rubbing
with butter while broiling. Serve with Maître d'Hôtel Sauce.

[Page 338]
BROILED SHAD ROE--III

Parboil a large shad roe, drain, rub with melted butter, and broil.
Serve with Maître d'Hôtel Sauce.

BROILED SHAD ROE--IV

Parboil the roe for ten minutes in salted water, drain, and plunge
into ice-water for ten minutes. Wipe dry and put on ice for half an
hour. Rub with oil and lemon-juice, broil, and serve with Maître
d'Hôtel Sauce.

BROILED SHAD ROE--V

Wash a shad's roe in cold water, wipe it dry, rub with butter, and
broil. Garnish with lemon and parsley.

BROILED SHAD ROE WITH BACON

Marinate the roe in seasoned oil, broil carefully, surround with
slices of broiled bacon, and serve with Maître d'Hôtel Sauce.

FRIED SHAD ROE--I

Sauté in hot lard, turning carefully. Garnish with lemon and parsley.

[Page 339]
FRIED SHAD ROE--II

Season the roes with salt and pepper, dredge with flour, dip in
beaten egg, then in crumbs, and fry in fat to cover. Drain, and
serve with Tomato Sauce.

FRIED SHAD ROE--III

Parboil the roe in salted water, drain, plunge into cold water,
and let stand for ten minutes. Drain, wipe dry, cut in half-inch
slices, dip in seasoned lemon-juice, then in beaten egg, then in
crumbs, and fry in fat to cover.

FRIED SHAD ROE--IV

Parboil the roe, drain, and cool. Dredge with seasoned flour and
sauté in butter.

FRIED SHAD ROE--V

Parboil the roe for ten minutes in salted and acidulated water.
Drain, plunge into cold water, and cool. Drain, dip in beaten egg,
then in seasoned crumbs, and fry brown in deep fat. Serve with
any preferred sauce.

FRIED SHAD ROE--VI

Season the roe, dip it in corn-meal and sauté in butter or lard.
Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs
and sauté in butter or lard.

[Page 340]
FRIED SHAD ROE--VII

Parboil the shad roes in salted water to which a slice of lemon
and a sprig of parsley have been added. Cool in the liquid, drain,
wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown
in butter. Take up, strain the cooking liquid into the frying-pan,
add a teaspoonful each of Worcestershire and catsup, and bring to
the boil. Thicken with a tablespoonful of flour browned in butter
and made smooth with a little Sherry or Madeira. Bring to the boil,
pour over the roes and serve.

SHAD ROE SAUTÉ

Plunge a large shad roe into boiling water, then into cold water,
drain, and sauté until brown in butter. Add a tablespoonful of
butter to a cupful of cream, bring to the boil, season with salt
and pepper, pour over the fish and serve.

BAKED SHAD ROE--I

Butter a baking-dish and sprinkle thickly with chopped onion, parsley,
and mushrooms. Lay the roes upon it, sprinkle with more onion,
parsley, and mushrooms, season with salt and pepper and dot with
butter. Add half a cupful of white wine and one cupful of white stock.
[Page 341]
Bake carefully, basting as required. Drain, thicken the gravy with
flour cooked in butter, pour over the roes, sprinkle with crumbs, dot
with butter, and brown in the oven. Squeeze lemon-juice over and serve.

BAKED SHAD ROE--II

Boil the shad roe slowly until done. Drain and put into a buttered
baking-dish. Season with salt and pepper, spread with butter, and
dredge thickly with flour. Bake in a moderate oven, basting frequently
with melted butter and hot water.

BAKED SHAD ROE--III

Cover the roe from a large shad with boiling water and drain. Put
into a buttered baking-pan with two tablespoonfuls of butter, one
cupful of stock and salt and paprika to season. Bake slowly until
done, strain the liquid and thicken with the yolks of three eggs
beaten with one cupful of cream. Pour over the sauce, and serve
with thin slices of broiled bacon.

BAKED SHAD ROE--IV

Lay the roe in a buttered baking-pan, season, add a little milk,
and bake about fifteen minutes, basting often. Take up, sprinkle
[Page 342]
with lemon-juice, salt, cayenne, and minced parsley, and pour over
a Cream Sauce, to which the yolks of two well-beaten eggs have been
added.

BAKED SHAD ROE--V

Butter a baking-dish, put in two shad roes, season with salt and
pepper, and add half a cupful of white wine. Bake carefully, basting
as required. Chop an onion, two sprigs of parsley, and ten mushrooms.
Fry in butter, add the liquid drained from the fish, and thicken
with a little flour rubbed smooth in cold water. Spread the paste
upon the roe, cover with large fresh mushrooms, sprinkle with crumbs,
dot with butter, and brown in the oven. Serve immediately in the
same dish.

BAKED SHAD ROE--VI

Butter an earthen dish and sprinkle with chopped onion, parsley,
mushrooms, and bread-crumbs. Lay two skinned shad roes upon it,
cover with crumbs, mushrooms, minced onion, and parsley, and pour
over one cupful of white stock mixed with a tablespoonful of Sherry.
Bake for half an hour, drain off the sauce, strain it and thicken
with flour and butter, cooked together. Pour over the fish, cover
[Page 343]
with crumbs, dot with butter, sprinkle with lemon-juice, and brown
in the oven.

SHAD ROE BAKED WITH BACON

Cover the bottom of a baking-pan with thin slices of bacon, lay
the shad roes upon it, cover with bacon, and bake in a very hot
oven. Squeeze lemon-juice over and serve with bacon as a garnish.

SHAD ROE BAKED IN TOMATO SAUCE

Boil the roe, drain, cool, and skin. Cook together for ten minutes
one cupful of canned tomatoes, one cupful of stock or water, a
slice of onion, and salt and pepper to season. Cook together two
tablespoonfuls of butter and one of flour, add the tomato, and
cook until thick, stirring constantly. Rub the sauce through a
strainer. Put the roe on a buttered baking-dish, season with salt
and pepper, cover with the sauce and bake. Serve in the dish in
which it was baked.

SHAD ROE BAKED WITH CREAM SAUCE

Brown two tablespoonfuls of flour in butter, add two cupfuls of
milk, and cook until thick, stirring constantly. Season with salt
[Page 344]
and pepper and continue according to directions given for Shad Roe
Baked in Tomato Sauce.

ESCALLOPED SHAD ROE--I

Boil the roes in salted and acidulated water, drain, and flake
with a fork. Spread a layer of the roe in a shallow buttered
baking-dish, sprinkle with chopped hard-boiled eggs, season with
minced parsley and lemon-juice, add a thin layer of Cream Sauce
and repeat. Cover with buttered crumbs and bake brown.

ESCALLOPED SHAD ROE--II

Prepare according to directions given above, sprinkling crumbs on
each layer of Cream Sauce, and adding grated cheese to the crumbs
on top.

ESCALLOPED SHAD ROE--III

Boil the roes in salted and acidulated water, plunge into cold
water, cool, drain, wipe dry, and mash. Add the chopped yolks of
three hard-boiled eggs to a cupful of well seasoned Drawn-Butter
Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle
with seasoned crumbs, add the roe mixture, cover with crumbs, dot
with butter, and brown in the oven.

[Page 345]
ESCALLOPED SHAD ROE--IV

Parboil in salted water the roes of two shad, drain, plunge into
ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add
the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful
of anchovy paste and the juice of half a lemon. Add also one cupful
of bread-crumbs, salt, cayenne, and minced parsley to season, and
one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle
with crumbs, fill with the mixture, cover with crumbs, dot with
butter, and brown in the oven.

SHAD ROE CROQUETTES--I

Boil the roe for fifteen minutes in salted water, drain, and mash.
Cook together two tablespoonfuls each of butter and corn-starch, add
two cupfuls of hot cream, and cook until thick, stirring constantly.
Take from the fire, add the mashed roe, and salt, cayenne, grated
nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip
in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.

SHAD ROE CROQUETTES--II

Simmer shad roes in salted boiling water for
[Page 346]
fifteen minutes, drain, and plunge into cold water. When cold,
drain, dry, cut into slices two inches thick, season with salt,
pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep
fat, and serve with Tartar Sauce.

SHAD ROE CROQUETTES--III

Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful
of butter and two of flour, and add one-half cupful of cream and
one-half cupful of stock. Cook until thick, stirring constantly.
Take from the fire, add the yolks of two well-beaten eggs, and
the mashed roe, and cool. Season with salt, pepper, lemon-juice,
and minced parsley, shape into croquettes, dip in egg and crumbs,
and fry in deep fat. Serve with Hollandaise Sauce.

SHAD ROE CROQUETTES--IV

Parboil two shad roes, drain, cool, skin, and mash. Cook together
one tablespoonful of butter and two of flour, add one cupful of
boiling cream or milk, and cook until thick, stirring constantly.
Take from the fire, add the beaten yolks of two eggs, and minced
parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne
to taste. Reheat, stir until thick, add the mashed shad roe, mix
thoroughly, and cool. Shape into croquettes, dip in egg and crumbs,
[Page 347]
fry in deep fat, and serve with Tartar Sauce.

SHAD ROE CROQUETTES--V

Cook the roe in boiling salted and acidulated water for fifteen
minutes, drain, and mash. Beat together one-fourth cupful each
of corn-starch and butter, add one and one half cupfuls of hot
cream, and cook for ten minutes, stirring constantly. Take from
the fire, add the juice of half a lemon, a grating of nutmeg, salt
and paprika to season, the mashed roe, and a few chopped mushrooms
fried. Cool, shape into croquettes, dip in egg and crumbs, and
fry in deep fat. Serve with any preferred sauce.

SHAD ROE CROQUETTES--VI

Simmer two shad roes in salted boiling water for fifteen minutes.
Take from the fire, drain, skin, and mash. Cook together one
tablespoonful of butter and two of flour, add gradually one cupful
of boiling cream, and cook until thick, stirring constantly. Take
from the fire, add the yolks of two eggs, the mashed roe, one
tablespoonful each of lemon-juice and minced parsley, and salt,
pepper, cayenne, and grated nutmeg to season. Cool, shape into
[Page 348]
croquettes, dip in egg and crumbs, and put into the ice-box for an
hour. Fry in deep fat and serve with Tartar Sauce.

SHAD ROE CROQUETTES--VII

Boil the roe of a large shad until done, drain, mash, and mix with
half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of
melted butter, and salt and paprika to season. Shape into small
flat cakes and sauté in melted butter, or dip in egg and crumbs
and fry in deep fat. Serve with any preferred sauce.

SHAD ROE CROQUETTES--VIII

Parboil the roes in salted and acidulated water, drain, and plunge
into ice-water to cool. Drain and flake with a fork. Cook together
two tablespoonfuls each of butter and flour, add a cupful of milk
and cook until thick, stirring constantly. Take from the fire,
season with salt and pepper, add the mashed roes and two eggs
well-beaten. Season with lemon-juice and anchovy paste, reheat, but
do not boil. Cool, shape into croquettes, dip in egg and cracker
crumbs and let stand for an hour before frying in deep fat.

[Page 349]
SHAD ROE À LA BALTIMORE

Put two or three roes into a well-buttered baking-dish, sprinkle
with salt and pepper, add a cupful and a half of stock, and two
tablespoonfuls of butter. Cover and cook in the oven for fifteen
minutes. Take up the roe and add slowly to the liquid the yolks
of three eggs beaten smooth with one cupful of cream. Cook over
hot water until thick, adding two tablespoonfuls of butter and
salt and pepper to season. Pour over the fish, garnish with broiled
bacon and serve.

SHAD ROE À LA BROOKE

Parboil two shad roes, drain, cool, and skin. Put into a saucepan,
cover with white wine, add a clove, a blade of mace, and salt to
season. Simmer for half an hour. Wash and drain two cupfuls of
scallops, put into a saucepan and cover with salted boiling water,
adding a bit of bay-leaf, four whole allspice, and two cloves. Cover
the dish and boil for half an hour. Cook together one tablespoonful
each of butter and flour, add a cupful of the water in which the
scallops were boiled, and cook until thick, stirring constantly.
Season with salt and pepper, add a teaspoonful of minced garlic,
and gradually three tablespoonfuls of butter in small bits. Take
[Page 350]
from the fire and add the yolks of three eggs well-beaten. Put the
roe into a serving-dish, cover with the scallops, and freshly grated
horseradish. Pour the sauce over, reheat, and serve.

SHAD ROE À LA MAÎTRE D'HÔTEL

Marinate the roes for an hour in oil and lemon-juice, seasoning
with salt and pepper. Drain, broil, and serve with a Maître d'Hôtel
Sauce to which chopped onion has been added.

SHAD ROE À LA MARYLAND

Put two or three roes in a well-buttered baking-pan, season with
salt and pepper, add half a cupful each of stock and Sherry, spread
the roe with butter, cover, and bake for fifteen minutes. Take
up carefully and thicken the liquid with the yolks of three eggs
beaten smooth with a cupful of cream. Take from the fire, add a
tablespoonful of butter, pour over the roe, garnish with fried
bacon, and serve.

PANNED SHAD ROE

Boil a shad roe for fifteen minutes in salted water, drain, and
break up with a fork. Melt two tablespoonfuls of butter, add the
[Page 351]
shad roe with the yolks of two hard-boiled eggs mashed fine, a
small cupful of bread-crumbs, and pepper, salt, and minced parsley
to season. Reheat and serve very hot.

SHAD ROES EN BROCHETTE

Parboil shad roes for fifteen minutes, drain, and plunge into cold
water. When cool, cut into small pieces and roll in flour. String
on slender skewers with alternate squares of bacon cut very thin
and broil over a clear fire or cook in the oven until the bacon
is crisp. The flour may be omitted. Serve with melted butter or
Maître d'Hôtel Sauce.

SHAD ROE KROMESKIES

Parboil a shad roe, drain, cool, skin, and cut into small pieces.
Season with salt and pepper, wrap a thin slice of bacon around
each piece, and fasten with a toothpick. Fry in deep fat and serve
with any preferred sauce.

SHAD ROES WITH BROWN BUTTER SAUCE

Boil the roes slowly in salted and acidulated water, drain, and
pour over half a cupful of butter melted and browned, and mixed
with a tablespoonful of vinegar.

[Page 352]
SHAD ROE WITH MUSHROOMS

Boil a shad roe, flake with a fork, and add an equal quantity of
fresh or canned mushrooms cut in small pieces. Cook together a
tablespoonful each of butter and flour and add half a cupful of
cream mixed with the beaten yolks of two eggs. Mix with the mushrooms
and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and
brown in the oven.

CREAMED SHAD ROE WITH MUSHROOMS

Parboil a shad roe, plunge into cold water, drain, cool, cut into
squares, and sauté in butter until brown. Season with salt and
pepper and add half a cupful of cooked mushrooms and one cupful of
boiling cream. Thicken with a teaspoonful of flour rubbed smooth
with a little cold cream, season with salt and red pepper, and
serve very hot.

SHAD ROE WITH EGGS

Boil a shad roe and flake fine with a fork. Beat three eggs, season
with salt and pepper, add the roe, and cook in a chafing-dish or
frying-pan with plenty of melted butter.

[Page 353]
SHAD ROE WITH OYSTERS

Fry the shad roe according to directions previously given and serve
with fried oysters and broiled bacon.

SHAD ROE WITH BROWN SAUCE

Soak a shad roe in water for half an hour, scald, drain, cool, and
cut in slices. Sauté in butter and drain, Cook a tablespoonful of
flour in the butter, add one cupful of stock, and cook until thick,
stirring constantly. Season with salt, paprika, Worcestershire,
and curry powder; pour over the fish and serve.




[Page 355]
SIXTEEN WAYS TO COOK SHEEPSHEAD

BOILED SHEEPSHEAD

Clean and salt the fish and soak in cold water for an hour. Drain,
wipe dry, and cut several deep gashes across both sides. Put the
fish on the drainer of the fish-kettle, pour the juice of a lemon
over it, and cover with equal parts of milk and water. Add salt
and pepper and minced parsley to season and simmer gently until
the fish is done. Drain carefully and serve the sauce separately,
thickening if desired.

BOILED SHEEPSHEAD WITH OYSTER SAUCE

Boil a prepared and cleaned fish in salted and acidulated water
with a bunch of parsley, a sliced onion, and some sweet herbs.
Drain, garnish with parsley, and serve with a Holandaise Sauce to
which cooked oysters have been added.

[Page 356]
BROILED SHEEPSHEAD

Prepare and clean a large sheepshead, score the sides deeply, and
broil, seasoning with salt and pepper, and basting with oil. Melt
half a cupful of butter and add to it the juice of a lemon and two
tablespoonfuls of anchovy essence. Pour over the fish and serve.

FRIED FILLETS OF SHEEPSHEAD

Prepare and clean the fish and cut in fillets. Dip into salted
milk, then in flour, then in beaten egg, then in seasoned crumbs,
and fry in deep fat. Serve with any preferred sauce.

SHEEPSHEAD WITH CAPER SAUCE

Boil according to directions previously given and serve with Caper
Sauce.

SHEEPSHEAD WITH DRAWN BUTTER

Clean a medium sized fish, rub with salt and pepper, steam for
an hour, take up carefully, garnish with parsley and lemon, and
serve with Drawn-Butter Sauce.

SHEEPSHEAD WITH PARSLEY SAUCE

Cook the prepared and cleaned fish in salted and acidulated water
to cover, drain, and serve with Parsley Sauce.

[Page 357]
SHEEP SHEAD À LA BAHAMA

Prepare and clean a large sheepshead and remove the fins. Score
deeply to the bone on both sides and put into a buttered fish-pan
with a chopped onion, a small bunch of parsley, four sliced tomatoes,
and four chopped chilli peppers. Add salt and pepper to season,
one cupful of Catawba wine, and enough white stock to cover. Cover
with a buttered paper and boil until done. Drain, strain the liquid
through a coarse sieve, and add enough stock to make the required
quantity of sauce. Thicken with flour cooked in butter, take from
the fire, add two tablespoonfuls of butter, a teaspoonful of minced
parsley, and the juice of half a lemon. Cover the fish with broiled
tomatoes, pour the sauce around, and serve.

SHEEPSHEAD À LA BIRMINGHAM

Prepare and clean a large sheepshead and put into a buttered fish-pan
with four tablespoonfuls of butter, a bunch of parsley, a shredded
green pepper, a chopped onion, six peeled and sliced tomatoes,
two cupfuls each of white wine and water, and salt and paprika
to season. Simmer until the fish is done, drain, and keep warm.
Strain the liquid and thicken with flour browned in butter. Pour
[Page 358]
over the fish and serve with rice and baked green peppers.

SHEEPSHEAD À LA CAROLINE

Clean a sheepshead, cut off the fins and score to the bone on each
side. Put into a buttered baking-pan with two tablespoonfuls of
butter, a bunch of parsley, a small chopped onion, a shredded green
pepper, and salt and pepper to season. Add one cupful of white
wine and two cupfuls of water or white stock. Cover with buttered
paper and bake in a moderate oven, basting often with the liquid.
Take up the fish, strain the liquid, thicken with flour cooked
in butter, take from the fire, add two tablespoonfuls of butter,
the juice of a lemon and a teaspoonful of minced parsley. Pour
over the fish and serve.

SHEEPSHEAD À LA CRÉOLE

Chop together an onion, a green pepper, a tomato, four mushrooms,
a clove of garlic and a bunch of sweet herbs. Fry in olive-oil,
add a tablespoonful of flour and cook until the flour is brown. Add
one cupful of beef stock and cook until thick, stirring constantly.
Put six slices of sheepshead into a buttered baking-pan, spread
with the sauce, and bake slowly for an hour.

[Page 359]
SHEEPSHEAD À LA HOLLANDAISE

Prepare and clean a sheepshead, cover with salted and acidulated
water, and simmer until done. Drain and serve with Hollandaise
Sauce.

SHEEP SHEAD À L'INDIENNE

Cook a large sheepshead in a fish-boiler with two cupfuls each of
water and white wine, two tablespoonfuls of butter, two chopped
onions, a chopped green pepper, a bunch of parsley, and salt, pepper,
and sweet herbs to season. Cover with buttered paper, boil until
done and drain. Cook three tablespoonfuls of butter with two
tablespoonfuls each of flour and curry powder, add the liquid drained
from the fish, and enough stock to make the required quantity of
sauce. Cook until thick, stirring constantly, and skim off the
fat. Add two tablespoonfuls each of butter and chutney sauce, take
from the fire, add the juice of a lemon, pour over the fish, and
serve with plain boiled rice.

SHEEPSHEAD À LA LOUISIANNE

Prepare and clean a large sheepshead and put into a buttered baking-dish
with two sliced onions, a chopped green pepper, a cupful of stewed and
[Page 360]
strained tomatoes, two cupfuls of white wine, a bunch of parsley, a
tablespoonful of butter, and salt and white pepper to season. Cover
with buttered paper and bake for forty minutes, basting as necessary.
When done, drain the fish and keep it warm. Strain the liquid and add
enough brown stock to make the required quantity of sauce. Thicken
with flour browned in butter, add the juice of a lemon and a little
minced parsley. Pour over the fish and serve with a border of plain
boiled rice.

SHEEPSHEAD À LA MAJESTIC

Butter a baking-pan and line it with sliced onions and tomatoes,
sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned
sheepshead weighing three pounds. Sprinkle with salt, pepper, and
flour, and add enough stock and white wine to keep from burning.
Baste as required and serve with the onions and tomatoes around
the platter.

SHEEPSHEAD À LA MOBILE

Prepare and clean a large fish and cut it into thin slices. Put
into a buttered saucepan with half a dozen sliced tomatoes, two
sliced onions, a bunch of parsley, two bruised beans of garlic, and
[Page 361]
salt, paprika, and sweet herbs to season. Add equal parts of Claret
and white stock to cover. Cover with buttered paper, bring to the
boil, and simmer for forty minutes. Drain, strain the sauce, thicken
with flour browned in butter, take from the fire, add a tablespoonful
of butter and the juice of a lemon, pour over the fish and serve.




[Page 363]
NINE WAYS TO COOK SKATE

FRIED SKATE

Prepare and clean the fish and cut into suitable pieces for serving.
Dip in flour, then in egg, then in crumbs, and fry in deep fat.
Serve with any preferred sauce.

BOILED SKATE

Prepare and clean a small skate and cut into convenient pieces
for serving. Put into a kettle an onion and a carrot sliced, a
bunch of parsley, a sprig of thyme, two bay-leaves, a tablespoonful
each of salt and pepper-corns, and half a cupful of vinegar. Put
the fish on this, add cold water to cover, and boil slowly for
forty-five minutes. Drain and serve with any preferred sauce.

BOILED SKATE WITH BLACK BUTTER

Boil the skate until tender in salted and acidulated water to cover,
with onion, thyme, parsley, bay-leaves, and pepper to season. Drain
the fish and pour over half a cupful of browned butter to which a
[Page 364]
tablespoonful of vinegar has been added.

BOILED SKATE WITH CAPER SAUCE

Cook the fish in salted and acidulated water to cover, adding a
sliced onion, two bay-leaves, and a bunch of parsley to the water,
with salt and pepper to season. Drain, place on a hot dish, and
serve with Caper Sauce.

BOILED SKATE WITH OYSTER SAUCE

Boil the fish in salted and acidulated water to cover, drain, and
serve with Oyster Sauce.

BAKED SKATE

Skin the fish and cut into suitable pieces for serving. Put into
a buttered saucepan with the juice of half a lemon and a bunch of
sweet herbs. Sprinkle with salt and pepper, dredge with flour, and
pour in two cupfuls of milk. When nearly tender, drain, brown in
the oven, thicken the sauce with butter and flour cooked together,
pour around the fish and serve.

SKATE WITH FINE HERBS

Butter a baking-dish and put into it pieces of prepared skate.
Sprinkle with chopped mushrooms, onion, and parsley, season with
[Page 365]
salt and pepper, add two wineglassfuls of Sherry and half a cupful
of stock. Sprinkle with crumbs and bake. Take up the fish carefully
and add to the liquid enough brown stock to make the required quantity
of sauce. Thicken with butter and flour cooked together, add a
tablespoonful of butter, a teaspoonful of anchovy essence, and the
juice of half a lemon. Pour around the fish and serve.

SKATE À L'ITALIENNE

Put the prepared fish into a buttered saucepan with a bean of garlic,
one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three
cloves, and salt and pepper to season. Sprinkle with flour, cover
the fish with milk, and simmer gently until done, then drain. Put
into a serving-dish, sprinkle with grated cheese, and garnish with
boiled button onions and triangles of fried bread. Strain the sauce
over and serve.

SKATE À LA ROYALE

Parboil small pieces of skate, drain, cool, and marinate in oil
and vinegar, seasoning with salt and pepper. Drain, dip in batter,
and fry. Serve with any preferred sauce.




[Page 367]
THIRTY-FIVE WAYS TO COOK SMELTS

BROILED SMELTS--I

Dip prepared smelts in lemon-juice and seasoned melted butter,
then in flour; broil in a double-broiler, and serve with Remoulade
Sauce.

BROILED SMELTS--II

Draw and clean large smelts, dip in oil, season with salt and pepper,
and broil on a double-broiler. Serve with Maître d'Hôtel Sauce.

BROILED SMELTS--III

Split and bone large smelts, rub with seasoned oil, and broil. Serve
with Bearnaise Sauce.

BROILED SMELTS--IV

Soak the prepared fish for an hour in seasoned olive-oil, drain,
broil carefully, and serve with Maître d'Hôtel Sauce.

[Page 368]
BROILED SMELTS--V

Take off the heads, split the fish, remove the back-bone, and broil
for five minutes on a buttered broiler. Garnish with lemon and
parsley and serve with melted butter, made very hot with red pepper.

BROILED BONED SMELTS À LA BEARNAISE

Split a dozen good-sized smelts, take out the back-bone, rub with
seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce
into the platter, lay the smelts upon it, and serve.

BROILED SMELTS WITH ONION SAUCE

Clean six or seven large smelts, dip in beaten egg, then into seasoned
crumbs, and string on skewers by the heads. Broil, basting with
melted butter as required. Fry two teaspoonfuls of chopped onion
in butter, but do not brown. Take from the fire, add a teaspoonful
of vinegar, and an equal quantity of minced parsley. Pour into
a bowl and put on ice until cool. When ready to serve, mix a
tablespoonful and a half of fresh butter with the sauce and make
it into small balls. Serve one ball of the butter with each fish.

[Page 369]
BAKED SMELTS--I

Remove the heads, split, dip in melted butter, then in flour. Put
into a buttered baking-pan, bake for ten minutes, sprinkle with
cayenne and lemon-juice, and serve.

BAKED SMELTS--II

Put prepared smelts into a buttered baking-dish, sprinkle with
chopped parsley and mushrooms, and salt, pepper, and grated nutmeg
to season. Pour over half a cupful of white wine, cover with a
Cream Sauce, sprinkle with crumbs, dot with butter, and bake in
the oven. Squeeze lemon-juice over and serve in the baking-dish.

BAKED SMELTS--III

Clean eighteen or twenty smelts and put into a baking-dish with
one tablespoonful each of chopped onion and celery, a wineglassful
of white wine, and salt and pepper to season. Cover with large fresh
mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs,
dot with butter, and bake in a hot oven. Sprinkle with parsley,
squeeze lemon-juice over, and serve.

[Page 370]
BAKED SMELTS À LA DUXELLES

Put a dozen cleaned and prepared smelts into a buttered baking-dish
and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and
grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful
of white wine has been added. Sprinkle with crumbs, dot with butter,
and bake for thirty minutes. Squeeze lemon-juice over and serve.

BAKED SMELTS À LA MANTON

Prepare according to directions given for Baked Smelts a la Duxelles,
omitting the chopped onion and the wine from the sauce. Sprinkle
with crumbs and grated Parmesan cheese, dot with butter, and brown
in the oven. Squeeze the juice of a lemon over and serve.

FRIED SMELTS--I

Dip the prepared fish into seasoned, melted butter, then into corn-meal,
and fry in deep fat. Or, dip in beaten egg and corn-meal.

FRIED SMELTS--II

Clean the fish, season with salt and pepper, and sauté in hot fat.
Or, dip in egg and crumbs and fry in deep fat.

[Page 371]
FRIED SMELTS--III

Dredge the cleaned fish with flour, dip in egg and crumbs, and sauté
in a frying-pan with butter, or fry in deep fat.

FRIED SMELTS--IV

Dip the cleaned smelts in cream, then in seasoned flour, and fry
in fat to cover. Serve with Tartar Sauce.

FRIED SMELTS--V

Clean small smelts, season with salt and pepper, dip in egg and
crumbs, and string on skewers, piercing the head with a skewer.
Fry in deep fat and serve with Mayonnaise or Tartar Sauce.

FRIED SMELTS--VI

Clean the smelts, trim off the tails, and remove the back-bone.
Sprinkle with salt and pepper inside and out and skewer into circles
with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.

FRIED SMELTS À L'ANGLAISE

Dip the cleaned fish into cracker crumbs, then in beaten eggs, then
in cracker crumbs, and fry brown in deep fat. Serve with Tartar
[Page 372]
Sauce.

FRIED SMELTS AU BEURRE NOIR

Clean the smelts, season with salt and pepper, dip in corn-meal,
then in beaten egg and crumbs, and fry in deep fat. Drain and serve
with Brown Butter Sauce. If desired, the fish may be skewered in
circles before frying.

FRIED SMELTS À LA PARISIENNE

Wash the smelts, remove the bone, wipe dry, dredge with flour,
put their tails in their mouths, fasten with a tooth-pick, and
fry in very hot fat. Garnish with hard-boiled eggs and serve with
Tartar Sauce.

FRIED SMELTS WITH SALT PORK

Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal.
Cut half a pound of fat salt pork into dice, and fry until crisp.
Take up the pork, fry the fish in the fat, and drain on brown paper.
Make a Cream Sauce, using the pork fat instead of butter, add to
it the diced pork, pour around the fish and serve.

[Page 373]
STUFFED SMELTS--I

Stuff the cleaned fish with bread-crumbs mixed with tomato and
melted butter, seasoning with salt and pepper. Bake in a buttered
pan and serve with any preferred sauce.

STUFFED SMELTS--II

Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll
in melted butter, then in crumbs, and bake for fifteen minutes,
basting with melted butter; the breading may be omitted if a more
simple dish is desired. Serve with Bearnaise Sauce.

STUFFED SMELTS--III

Cook to a paste one cupful of crumbs and one cupful of milk. Beat
smooth, add one egg well-beaten, a teaspoonful each of minced parsley,
lemon-juice, and chopped olives, and one cupful of chopped oysters.
Stuff large smelts, lay them in a pan lined with buttered paper,
skewer the head and tail together, and fill the circles with stuffing.
Steam for fifteen minutes or sprinkle with crumbs and butter and
bake.

STUFFED SMELTS À L'ITALIENNE

Prepare, clean, and split the smelts, stuff
[Page 374]
with seasoned crumbs, and arrange in a buttered baking-dish, cover
with Italian Sauce, and bake. Squeeze lemon-juice over and serve.
Chopped oysters or cooked fish may be used with, or instead of,
the crumbs.

STUFFED SMELTS AU GRATIN

Chop half a pound of raw fish, either sea-bass or salmon, and pound
in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs
which have been soaked in hot milk and squeezed dry. Add the yolks
of two eggs and the white of one, two tablespoonfuls of cream,
and salt and pepper to season. Rub until very smooth and fold in
lastly two tablespoonfuls of whipped cream. Let cool thoroughly.

Fry two tablespoonfuls of chopped onion in butter with two
tablespoonfuls of minced parsley and a quarter of a pound of chopped
fresh mushrooms. Season with salt and pepper and set aside. Stuff
the smelts with the fish paste. Butter a silver platter and spread
it thinly with the fried onions and mushrooms. Add two tablespoonfuls
of white wine and lay the fish upon it. Sprinkle with salt and
pepper, spread with the rest of the onion and mushrooms, cover
with crumbs, dot with butter, and brown in the oven. Serve in the
Same dish.

[Page 375]
SMELTS AU GRATIN

Clean and dry eighteen smelts. Fry together in butter a chopped
onion, two shallots, twice the quantity of mushrooms, a minced
bean of garlic, and a tablespoonful of minced parsley. Butter a
baking-dish, spread the cooked vegetables upon it, and lay upon
it the prepared fish. Season with salt and pepper, moisten with
half a glassful of white wine, cover with large fresh mushrooms,
pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot
with butter, and bake in the oven. Sprinkle with lemon-juice and
minced parsley and serve. The smelts may be boned if desired.

SMELTS AU BEURRE NOIR

Roll the cleaned smelts in flour, sauté in butter, and arrange
on fingers of buttered toast. Brown half a cupful of butter, add
a tablespoonful of vinegar, pour over the fish, and serve.

SMELTS À LA BOULANGER

Clean and dry the fish, dip into cream, then into flour, and fry
in deep fat.

SMELTS À LA DAVIS

Prepare and clean the fish, remove the bone,
[Page 376]
dip in milk, season with salt and pepper, dip in flour, and brown
in butter. Melt two tablespoonfuls of peanut butter, add to it the
juice of a lemon, pour over the fish and serve, garnishing with
lemon and parsley.

SMELTS À LA TOULOUSE

Clean and bone a dozen large smelts. Cook in a saucepan with white
wine and mushroom liquor or stock, seasoning with salt and pepper.
Drain, and add the remaining liquid to a cupful of Allemande Sauce.
Add a few button mushrooms and a tablespoonful of butter to the
sauce. Pour over the smelts and serve.

SMELTS À LA DRESDEN

Clean and remove the bone from large smelts and stuff them with
seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste
with melted butter. Butter a serving-dish, lay the prepared fish
upon it, cover with chopped onion, and squeeze over the juice of
a lemon. Add a tablespoonful of butter and a cupful of white stock
and bake half an hour. Serve with any preferred sauce.

BOILED SMELTS

Cook smelts in salted and acidulated water, or in court bouillon,
[Page 377]
drain and serve with Tartar Sauce.

SMELTS WITH MAYONNAISE

Dip the cleaned fish into beaten egg, then into crumbs, and fry
in deep fat. Serve cold with Mayonnaise.

STEWED SMELTS

Clean the fish and remove the heads. Put into a buttered china
baking-dish. Add enough fish or veal stock to cover, and chopped
onions, capers, parsley, thyme, pepper and salt, and white wine
to season. Bring to the boil, pour over the fish and bake for ten
or fifteen minutes. Serve in the same dish.

SMELTS WITH FINE HERBS

Chop together chives and parsley, and sprinkle a buttered baking-dish.
Season with salt and pepper, lay prepared smelts upon it, sprinkle
with chopped onions and seasoning, add half a cupful of white wine,
cover with buttered paper and bake for ten minutes. Take up carefully,
thicken the liquid with butter and flour cooked together, and serve
with the fish.

[Page 378]
SMELT CROQUETTES

Clean and split smelts and remove the backbone. Pound fine a pound
of cooked halibut, seasoning with salt, white pepper, and Sherry.
Add enough very thick Cream Sauce to make a stiff paste, and cool.
Shape into croquettes and roll a smelt around each one, fastening
it by sticking the tail through the head. Dip in egg and crumbs
and fry in hot lard to cover. Serve with Tartar Sauce.

SMELTS IN MATELOTE

Chop together an onion, a sprig of parsley, three mushrooms, and
a bean of garlic. Fry in oil and season with salt and pepper. Put
the cleaned smelts into the pan, add enough white wine to cover,
and simmer until done. Strain the liquid, thicken it with butter
and flour cooked together, pour over the fish, and serve with a
garnish of lemon and parsley.




[Page 379]
FIFTY-FIVE WAYS TO COOK SOLES

NOTE:--If the imported sole is not readily obtainable, flounder
or pompano makes a very acceptable substitute.

BOILED SOLES

Trim the soles, rub with lemon-juice and boil in salted water. Drain,
and serve with any preferred sauce.

BROILED SOLE--I

Marinate for an hour in oil and lemon-juice seasoned with salt and
pepper. Broil on a double-broiler and serve with Maître d'Hôtel
Sauce.

BROILED SOLE--II

Clean and skin a sole, dip in melted butter and lemon-juice, then
in seasoned crumbs, and broil. Remove the bone from an anchovy and
rub it to a paste with a small lump of butter. Add a wineglassful
of white wine and the juice of half a lemon and keep the sauce warm.
[Page 380]
Place the sole on a hot dish, pour the sauce over and serve.

BAKED FILLETS OF SOLE--I

Butter a baking-pan, sprinkle with chopped onions and parsley,
lay fillets of sole upon it, spread with butter, season with salt
and pepper, add a wineglassful of white wine, and bake in the oven,
basting frequently. Take up the fish carefully, add to the liquid
a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs
and minced parsley to season. Lay the fillets on a baking-dish,
spread with the paste, cover with large fresh mushrooms, sprinkle
with crumbs, dot with butter, and brown in the oven. Serve very
hot in the same dish.

BAKED FILLETS OF SOLE--II

Put the prepared fillets in a buttered baking-dish, sprinkling
with chopped onion, parsley, and mushrooms, and seasoning with
salt and pepper. Add a tablespoonful of butter and enough white
wine and white stock in equal parts to keep from burning. Bake,
basting frequently. Cook together one tablespoonful each of butter
and flour, add a cupful of brown stock and cook until thick, stirring
constantly. Take up the fish, drain the liquor from the pan into the
[Page 381]
sauce, and reheat. Spread the sauce over the fish, sprinkle with
crumbs, dot with butter, and brown in the oven.

FILLETS OF SOLE BAKED IN WHITE WINE

Butter a baking-dish and put into it six fillets of sole. Add half
a cupful of hot water and a tablespoonful of lemon-juice. Cook
together one tablespoonful each of butter and flour, seasoning
with minced parsley, grated onion, salt, cayenne, and powdered
mace. Add one cupful of white wine and cook until thick, stirring
constantly. Drain the fish, pour the sauce over, and serve.

BAKED SOLE WITH WINE SAUCE

Clean a large sole, trimming off the gills and dark skin and scraping
the white side. Make a deep cut on each side of the back-bone and
take off the fins. Put into a buttered baking-pan with salt and
pepper to season and two cupfuls of white wine. Bake for twenty
minutes. Cook together one tablespoonful of butter and two of flour,
add a cupful of cold water and cook until thick, stirring constantly.
Strain the liquor from the fish into the sauce, bring to the boil,
[Page 382]
add one tablespoonful each of butter and minced parsley, pour over
the fish and serve.

FRIED SOLE--I

Remove the skin, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve with any preferred sauce.

FRIED SOLE--II

Skin and clean a pair of soles and marinate for an hour in oil
and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool,
trim, dip into melted butter, then into the beaten yolks of eggs,
then into seasoned crumbs. Sprinkle with grated Parmesan cheese
and broil slowly, basting with melted butter if needed. Serve with
Maître d'Hôtel Sauce.

FRIED FILLETS OF SOLE--I

Marinate a sole for an hour in white wine, seasoned with salt,
pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge
with flour, and fry in hot lard.

FRIED FILLETS OF SOLE--II

Sprinkle the prepared fillets with salt, pepper, and lemon-juice,
dip in egg and crumbs, repeat, fry in fat to cover, and serve with
Tartar Sauce.

[Page 383]
FRIED FILLETS OF SOLE À L'ORLY

Soak the prepared fillets for an hour in lemon-juice seasoned with
grated onion, minced parsley, salt and pepper. Drain, dry, dredge
with flour or dip in batter. Fry in deep fat and serve with Tomato
Sauce.

FRIED SOLE À L'ANGLAISE

Dredge the prepared fish with flour, brush with the beaten yolk
of an egg, cover with crumbs, and fry in deep fat.

FRIED SOLE À LA COLBERT--I

Cut the fish into fillets, dip in milk, then in flour, and fry
brown. Serve with melted butter and garnish with lemon and parsley.

FRIED SOLE À LA COLBERT--II

Select six small soles, cut off their heads, and make an incision
down the back-bone. Season with salt, pepper, and lemon-juice, dip
in egg and crumbs, fry in hot fat, drain, and serve with Colbert
Sauce.

FRIED SOLES WITH SHRIMP SAUCE

Fillet the fish, dip in flour, then into egg and crumbs, fry in
deep fat, and serve with Shrimp Sauce.

[Page 384]
SOLE À L'AURORE

Butter a shallow platter, lay a sole upon it, cover with buttered
paper and put into the oven for ten minutes. Take it out and remove
the back-bone, filling its place with chopped onions and parsley.
Replace the upper side of the fish, cover with a cupful of Cream
Sauce and put in the oven for ten or fifteen minutes. Rub the yolks
of hard-boiled eggs through a sieve over the fish, and garnish
with the whites in rings, sliced lemon, and parsley.

FILLETS OF SOLE À LA BERCY

Cook some fillets of sole in butter, seasoning with salt, pepper,
and minced onion. Take up the fish, add two tablespoonfuls of butter,
a teaspoonful of minced parsley, and the juice of a lemon. Pour
over the fish and serve.

FILLETS OF SOLE À LA BORDEAUX

Season the prepared fillets with salt and pepper, dip in melted
butter, then into flour, then into beaten eggs, then into bread-crumbs.
Fry brown in deep fat, garnish with lemon and parsley, and serve
with Tomato Sauce.

[Page 385]
SOLES À LA COLBERT

Skin and trim the soles and boil in salted water until done. Chop
fine a head of endive and fry it in butter. Add two cupfuls of
stock, bring to the boil, take from the fire, and add the yolk
of an egg beaten smooth with a little cream. Place the soles on
a hot dish, pour over the sauce, and serve.

FILLETS OF SOLE À LA CRÈME

Simmer the prepared fillets in salted and acidulated water to cover,
seasoning with salt and pepper, sliced onion, cloves, and parsley.
Cook together a tablespoonful each of butter and flour and add
one cupful of cream and half a cupful of stock. Cook until thick,
stirring constantly. Take from the fire, season with salt and pepper,
and add the yolks of two eggs beaten smooth with a teaspoonful of
lemon-juice and a tablespoonful of melted butter. Pour the sauce
over the fillets and serve.

SOLE À LA DIEPPOISE

Butter a baking-dish, sprinkle with chopped shallot, and lay upon
it the fillets of three soles. Add half a wineglassful of white
wine and three tablespoonfuls of mushroom liquor. Cook for six
[Page 386]
minutes, take up, and reduce the liquid half by rapid boiling. Add
to it one cupful of Allemande Sauce, a dozen cooked mussels or
oysters, and half a dozen small cooked mushrooms. Take from the
fire, add a tablespoonful of butter and the juice of half a lemon.
Pour over the fish and serve.

FILLETS OF SOLE À LA FRANÇAISE

Fry the fillets with a chopped onion and a tablespoonful of chopped
parsley in seasoned butter. Serve with Italian Sauce.

FILLETS OF SOLE À L'ITALIENNE

Arrange the prepared fillets in a buttered saucepan, with salt,
pepper, chopped onion, and half a cupful of white wine. Cook for
ten minutes and drain carefully, reserving the liquid. Add four
tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish
Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley,
and the juice of half a lemon. Pour over the fish and serve.

FILLETS OF SOLE À LA JOINVILLE

Season the prepared fillets with salt, pepper, and grated nutmeg,
and put into a buttered baking-pan with a tablespoonful of butter
[Page 387]
and half a cupful of white wine. Cover, cook for ten minutes, and
drain, reserving the liquid. Arrange on a serving-dish and cover
with cooked mushrooms, oysters, and lobster. Cook together two
tablespoonfuls each of butter and flour, add the fish gravy and two
cupfuls of white stock, and cook until thick, stirring constantly.
Take from the fire, add the yolks of four eggs beaten with the
juice of half a lemon, two tablespoonfuls of butter, a pinch of red
pepper, and enough pounded lobster coral to tint. Pour the sauce
over the fish and serve.

FILLETS OF SOLE À LA JOINVILLE--II

Butter a flat baking-dish and arrange in it, crown-shaped, the
prepared and cleaned fillets of three soles. Add half a wineglassful
of white wine, three tablespoonfuls of mushroom liquor, and salt
and pepper to season. Cook for six minutes, take up the fish, and
put on a hot dish. Cover with Allemande Sauce, garnish with broiled
mushrooms and serve.

SOLE À LA MAÎTRE D'HÔTEL

Simmer fillets of sole for six minutes in salted and acidulated
water to cover. Drain and serve with Maître d'Hôtel Sauce.

[Page 388]
FILLETS OF SOLE À LA MAÎTRE D'HÔTEL

Put the fillets into a buttered baking-tin, sprinkle with salt
and lemon-juice, cover with buttered paper, and cook in a hot oven
for six minutes. Put the bones and trimmings of the fish into a
saucepan with cold water to cover and simmer slowly. Cook together
one tablespoonful of butter and two of flour, add the strained fish
stock, and cook until thick, stirring constantly. Add one-fourth
cupful of cream, reheat, take from the fire, add a tablespoonful
of minced parsley, a dash of lemon-juice, and salt and pepper to
season. Arrange the fillets on a hot platter, drain the liquid
from the pan into the sauce, pour over the fish, and serve.

FILLETS OF SOLE À LA MARÉCHALE

Season the prepared fillets with salt, pepper, and lemon-juice,
and cover with a thin coating of Béchamel Sauce. Put on ice for
an hour, dip in crumbs, then in beaten egg, then in crumbs, and
sauté in clarified butter, drain, and serve with Béchamel Sauce.

SOLE À LA NORMANDY--I

Make a stuffing of bread-crumbs, sweet
[Page 389]
herbs, oysters, mushrooms, truffles, and a quarter of a pound of
ham, all chopped very fine and mixed to a paste with stock. Stuff
the fish with this, sprinkle with lemon-juice, dot with butter,
sprinkle with crumbs, minced parsley, and salt and pepper to season.
Add half a cupful of white stock and bake slowly, basting frequently
and adding more stock if required.

SOLE À LA NORMANDY--II

Butter a baking-dish and cover with sliced onions, parboiled. Lay
the sale upon them, seasoning with salt, pepper, grated nutmeg,
and minced parsley. Add the juice of a lemon and white wine to
cover. Bake in a slow oven, basting with the gravy, and adding
melted butter if necessary. Serve with a sauce made by adding half
a cupful of cream to the gravy and thickening with a tablespoonful
each of butter and flour cooked together.

SOLE À LA NORMANDY--III

Put the fillets from three soles in a buttered saucepan with half a
wineglassful of white wine, three tablespoonfuls of mushroom liquor,
and salt and pepper to season. Cover and cook for six minutes, drain,
and arrange on a serving-dish. Boil the gravy for five minutes,
[Page 390]
add a cupful of Allemande Sauce, a dozen oysters, and six sliced
mushrooms. Take from the fire, add a tablespoonful of butter and
the juice of half a lemon, pour over the fish, and serve.

SOLE À LA NORMANDY--IV

Butter a baking-dish and put the fish into it with two dozen oysters,
a dozen mussels, a chopped onion, a sprig each of thyme and parsley,
a tablespoonful of butter, and salt and pepper to season. Add one
cupful each of red wine and stock, cover, and cook until nearly
done. Drain and keep warm, lay the oysters and mussels over the
sole. Add to the liquid enough stock to make the required quantity
of sauce, strain, and thicken with flour cooked in butter. Take
from the fire, add the beaten yolks of two eggs, pour over the
fish, and serve.

FILLETS OF SOLE À LA NORMANDY

Put the fillets in a buttered saucepan with salt and pepper to
season, a tablespoonful of butter, a chopped onion, and half a
cupful of white wine. Cover and cook for ten minutes, then take
up the fish and drain carefully. Cook together without browning,
two tablespoonfuls each of butter and flour, add the liquid
[Page 391]
drained from the pan and enough oyster liquor and white stock to
make three cupfuls of sauce. Cook until thick, stirring constantly,
skim, take from the fire, and add the yolks of four eggs well-beaten,
two tablespoonfuls of butter in small bits, the juice of half a
lemon, and a few cooked oysters, mussels, and scallops cut fine.
Pour the sauce over and serve.

FILLETS OF SOLE À L'ORLY

Marinate the prepared fillets for half an hour in lemon-juice with
pepper and salt to season. Put the trimmings of the fish into a
saucepan with a bunch of sweet herbs and white wine to cover. Season
with salt and pepper, boil rapidly for fifteen minutes and strain.
Dredge the fillets with flour, fry in boiling fat, and serve the
sauce separately.

FILLETS OF SOLE À LA PROVENCE

Simmer the fillets in white wine to which a little olive-oil has
been added, seasoning with minced parsley and garlic, grated nutmeg,
salt, and pepper. Drain, sprinkle with lemon-juice, and serve with
a border of fried onions.

[Page 392]
FILLETS OF SOLE À LA ROUEN

Put the prepared fillets into a buttered baking-pan and squeeze
lemon-juice over them. Cover with buttered paper and bake. Cook
together one tablespoonful each of butter and flour, add one cupful
of fish stock and half a cupful of cream, and cook until thick,
stirring constantly. Season with salt, paprika, and lemon-juice.
Pour over the fish and serve.

FILLETS OF SOLE À LA TROUVILLE

Put the prepared fillets into a buttered pan with salt, pepper,
grated nutmeg, half a cupful of white wine, and half a cupful of
stock. Cover and cook quickly, then drain the fish and keep warm. Put
into the pan in which the fish was cooked two dozen large oysters,
two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly
until cooked, drain, and cover the fish with them. Add stock if
necessary to make the required quantity of sauce, and thicken with
two tablespoonfuls each of butter and flour cooked together. Pour
the sauce over, sprinkle with crumbs, dot with butter, and brown
in the oven.

FILLETS OF SOLE À LA VÉNITIENNE--I

Put the prepared fillets into a buttered pan
[Page 393]
with salt, pepper, nutmeg, a chopped onion, and half a cupful of
white wine. Cover and cook for ten minutes. Add two cupfuls of
stock and thicken with a tablespoonful each of butter and flour
cooked together. Take from the fire, add the yolks of four eggs
beaten with the juice of half a lemon, and two tablespoonfuls of
butter. Pour the sauce over the fish, sprinkle with chopped parsley,
and serve.

FILLETS OF SOLE À LA VÉNITIENNE--II

Simmer the fillets for ten minutes in a saucepan with clarified
butter, lemon-juice, white pepper, and salt. Simmer other fillets
without trimming in the same manner. Drain and cool. Cut the untrimmed
fillets into dice, mix with thick Allemande Sauce, grated Parmesan
cheese, and salt, white pepper, and grated nutmeg to season. Spread
this preparation very thinly on an earthen dish, and when it is
cool cut into pieces the size and shape of the fillets; dip in
crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm
the fillets and arrange in a circle alternately with the breaded
ones. Serve with any preferred sauce.

SOLE AU GRATIN--I

Make a paste of bread-crumbs and chopped
[Page 394]
mushrooms, seasoning with pepper, salt, and minced parsley, and
using cream for the liquid. Butter a serving-dish, spread with
a layer of the paste, lay the fish upon it, and pour over it a
wineglassful of white wine and an equal quantity of veal or chicken
stock. Cover with crumbs, dot with butter, and brown in the oven.
Serve in the dish in which it was cooked.

SOLE AU GRATIN--II

Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced
parsley. Season the fish with salt, pepper, and ginger, and stuff
with whole oysters, shrimps, and mushrooms. Cover with a layer
of bread-crumbs, parsley, and butter, add half a wineglassful of
white wine, and bake until done.

SOLE AU GRATIN--III

Put the prepared fish into a buttered baking-dish, season with
salt and pepper, sprinkle with minced parsley, add enough white
wine to keep from burning, and bake. Take up carefully, cover with
Italian Sauce, sprinkle thickly with crumbs, and brown in the oven.

SOLE AU GRATIN--IV

Cook together in butter a chopped onion,
[Page 395]
half a dozen mushrooms, a tablespoonful of minced parsley, and
a bean of garlic, with salt and pepper to season. Spread on the
bottom of a buttered baking-dish and lay the seasoned fillets upon
it. Add half a wineglassful of white wine and bake for five minutes.
Cover with fresh mushrooms, pour over a cupful of Spanish Sauce,
sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze
the juice of half a lemon over it and serve.

STEWED SOLES WITH OYSTER SAUCE

Soak the fish for two hours in seasoned vinegar and simmer until
done in salted and acidulated water. Serve with Oyster Sauce.

FILLETS OF SOLE WITH ANCHOVIES

Fry the fillets in olive-oil, seasoning with salt and pepper, cool,
and cut into small pieces. Add four anchovies cut into small bits,
pour over a French dressing and serve with toasted crackers.

FILLETS OF SOLE IN CASES

Fry in butter one cupful of chopped mushrooms, two tablespoonfuls
of chopped onion, and one tablespoonful of minced parsley, seasoning
with pepper and salt. Cut the soles in fillets, spread with the
[Page 396]
mixture, tie with thread, put into a buttered pan, cover, and bake.
Put each fillet into a small paper case, fill with Cream Sauce, lay
a mushroom on the top of each, and serve.

FILLETS OF SOLE WITH FINE HERBS

Prepare according to directions given for Fillets of Sale à la
Joinville--II, adding to the sauce a chopped onion and two shallots
browned in butter, with twice the quantity of chopped mushrooms,
and a bean of garlic. Season with salt, pepper, and minced parsley.

SOLES WITH FINE HERBS

Trim the fish and put into a buttered baking-pan, sprinkling with
chopped mushrooms, parsley, and grated onion. Season with salt,
pepper, and grated nutmeg, add enough white wine to keep from burning,
cover with buttered paper, and bake. Take up the fish and add the
drained liquid to a cupful of Allemande Sauce and reheat. Take
from the fire, add a tablespoonful of butter, the juice of half
a lemon, and a teaspoonful of minced parsley. Pour over the fish
and serve.

FILLETS OF SOLE WITH MUSHROOMS

Bake the fillets for ten minutes and cool.
[Page 397]
Cook together one tablespoonful each of butter and flour, add half
a cupful of stock and half a cupful of cream. Cook until thick,
stirring constantly. Add a pound of fresh mushrooms chopped fine
and simmer until the mushrooms are cooked. Cool the mushroom mixture
and spread upon the fillets. Set the baking-pan into another of
hot water, reheat in the oven, and serve with Hollandaise Sauce.

FILLETS OF SOLE WITH OYSTERS

Fry the fillets in butter and cover with Allemande Sauce to which
chopped cooked oysters have been added.

FILLETS OF SOLE WITH RAVIGOTE SAUCE

Fry the fillets in seasoned butter, adding a little lemon-juice
when done. Pour over Ravigote Sauce and serve.

FILLETS OF SOLE IN TURBANS

Put the bones and trimmings cut from fillets of sole in cold water
to cover, simmer for half an hour, strain, and add a pinch of salt
to the liquid. When it boils, put in the fillets rolled up, and
fastened with a toothpick. Simmer for ten minutes and prepare
[Page 398]
a Cream Sauce, using for liquid half fish stock and half milk or
cream. Pour over the fish and serve.

FILLETS OF SOLE WITH WINE

Butter a baking-pan, lay the fillets in it, season with salt and
pepper, and spread with butter. Add half a cupful of white wine,
cover with buttered paper, and bake for five or ten minutes. Take
up the fish carefully and add to the liquid a teaspoonful each
of butter and flour cooked together. Take from the fire, add the
yolk of two eggs, beaten smooth with half a cupful of cream; pour
over the fish and serve.

ROLLED FILLETS OF SOLE

Beat together until smooth two tablespoonfuls of anchovy paste, a
teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne,
and two tablespoonfuls of fresh butter. Spread long narrow fillets
of sole with the butter, roll and fasten with wooden tooth-picks.
Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in
buttered paper if desired. These fillets may be fried in butter
with parsley and onions, or dipped in egg and crumbs, and fried
in deep fat, or cooked with wine and lemon-juice in stock made
[Page 399]
from the bone and trimmings, and served with the strained stock
thickened with butter and flour cooked together.

STUFFED FILLETS OF SOLE

Wind long, thin, narrow fillets of sole around small carrots to
keep their shape, fastening with tooth-picks. Simmer the trimmings
of the fish for half an hour in two cupfuls of boiling water to
cover, seasoning with salt and paprika. Cover the fillets with
one cupful of this stock and half a cupful of white wine. Simmer
for twenty minutes. Cook together one tablespoonful each of butter
and flour, add one-half cupful of fish stock and cook until thick,
stirring constantly. Take from the fire, add one-half cupful of
chopped shrimps and one-half cupful of chopped oysters, the yolk
of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce
to season. Take out the carrots and replace with the cooked mixture.
Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve
with any preferred sauce.

CHAUDFROID OF SOLES

Marinate the fillets of three soles in seasoned lemon-juice. Chop
half a dozen mushrooms and cook for five minutes in butter,
[Page 400]
seasoned with pepper and salt. Add enough bread-crumbs to make
a smooth paste, cool, and spread on the fillets. Fold each piece
of fish so that the stuffing will be in the middle, arrange on
a buttered baking-dish, cook in a moderate oven, and cool. Cook
together one tablespoonful each of butter and flour, and add one
cupful of fish stock made from the bones and trimmings of the soles.
Take from the fire, add a little cream, and stir until cold. Pour the
sauce over the fillets, garnish with lemon, parsley, and hard-boiled
eggs, and serve very cold.

FRITTERS OF SOLE

Rub two tablespoonfuls of butter into half a pound of flour, add
a pinch of salt, the beaten yolk of an egg, and enough cold water
to make a very stiff paste. Roll the paste very thin and cut into
pieces large enough to wrap fillets of sole, which have been seasoned
with pepper and salt, and lemon-juice. Fry in deep fat and serve
with Tartar Sauce.




[Page 401]
TWENTY-FIVE WAYS TO COOK STURGEON

BOILED STURGEON--I

Cover a cut of sturgeon with salted and acidulated water. Add an
onion, six cloves, a slice of carrot, three bay-leaves, a small
bunch of parsley, and a cupful of wine. Simmer slowly until done,
drain, and serve with some of the cooking liquor thickened with
flour, browned in butter.

BOILED STURGEON--II

Boil the fish in court bouillon and serve with Drawn-Butter Sauce.

BROILED STURGEON STEAKS--I

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season
with salt and pepper, and broil. Serve with melted butter or Maître
d'Hôtel Sauce.

BROILED STURGEON STEAKS--II

Skin and soak for an hour in cold salted
[Page 402]
water. Drain, wipe dry, and soak for an hour in a marinade of oil and
vinegar. Drain and broil. Serve with melted butter and lemon-juice.

BROILED STURGEON STEAKS--III

Skin the steaks and soak in cold, salted water for an hour, drain,
season, and broil, basting with melted butter as required. Season
with melted butter and garnish with lemon quarters and parsley.
Or, brown a tablespoonful of flour in butter, add half a cupful of
cold water and cook until thick, stirring constantly. Season with
salt, lemon-juice, and Worcestershire Sauce, or anchovy essence.
Bring to the boil, pour over the fish, and serve.

FRIED STURGEON--I

Parboil slices of sturgeon in milk for fifteen minutes, drain, dip
in beaten egg, then in seasoned flour, and fry brown in butter.

FRIED STURGEON--II

Cut the fish into cutlets, dredge with flour, dip into egg and
crumbs, and sauté in a frying-pan. Drain off the fat, add a little
flour and cook to a smooth paste. Add boiling water to make a sauce,
and cook until thick, stirring constantly. Season with grated onion,
[Page 403]
pepper and salt and sweet herbs. Reheat the fish in the sauce,
squeeze in the juice of half a lemon, and serve.

FRIED STURGEON--III

Cut sturgeon steaks into small cutlets. Dip into egg and crumbs,
fry in fat to cover, and serve with any preferred sauce.

BAKED STURGEON--I

Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
cover with a marinade of oil and vinegar, and let stand for an hour.
Gash the surface deeply and fill the incision with a force meat
of bread-crumbs and minced salt pork, seasoning with lemon-juice,
pepper, and minced parsley, and adding enough melted butter to make
smooth. Cover, add enough boiling water to keep from burning, and
bake, basting frequently.

BAKED STURGEON--II

Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
and cool. Rub with a marinade of oil and vinegar, cover, and bake
with enough water to keep from burning. Serve with Caper Sauce.

[Page 404]
BAKED STURGEON--III

Skin a six-pound cut of sturgeon and parboil for twenty minutes.
Drain and put into a baking-pan on a layer of thinly sliced bacon.
Add enough boiling water to keep from burning, and bake until done,
basting often.

BAKED STURGEON--IV

Skin a six-pound cut of sturgeon, soak in salted water for an hour,
drain, and parboil in fresh water. Make a stuffing of bread-crumbs,
chopped salt pork, sweet herbs, and enough melted butter to make
a smooth paste. Score the upper-side of the fish deeply and fill
the gashes with the stuffing. Put in a buttered baking-pan with
enough water to keep from burning, and bake for an hour, basting
as required. Serve with Drawn-Butter Sauce, seasoned with capers
and catsup.

BAKED STURGEON--V

Cover a buttered baking-pan with thin slices of salt pork. Sprinkle
with chopped carrot, turnip, and onion, and lay a thick cut of
sturgeon upon it. Season the fish with salt, pepper, and lemon-juice,
and cover with thin slices of pork. Cook for ten minutes,
[Page 405]
then add one cupful of boiling water, and cook slowly, basting
as required. Dredge with seasoned flour after each basting, and
add more boiling water if necessary. After the fish has cooked
for an hour, remove the pork, and drop it into the pan. Pour a
wineglassful of Sherry over the fish, spread with butter, and dredge
thickly with flour. Bake until the fish is a rich brown color. Take
out the pork and add enough boiling water to the liquid in the
pan to make the required quantity of sauce. Thicken with butter
and flour cooked together, strain, and serve with the fish.

STURGEON À LA CARDINAL

Clean two pounds of sturgeon, bind into shape with tape, and put
it into a buttered saucepan with acidulated water to cover. Add an
onion, four cloves, a blade of mace, a sliced carrot, and a bunch
of sweet herbs. Simmer gently until the fish is done and serve
with Lobster Sauce.

STURGEON À LA FRANÇAISE

Skin and clean a five-pound cut of sturgeon, and tie into shape
with strings. Put into a buttered saucepan with sliced carrots
and onions, a bunch of parsley, three blades of mace, three cloves
[Page 406]
of garlic, and salt and pepper to season. Add red wine and white
stock in equal parts to cover. Simmer until done, drain, and keep
warm. Take enough of the strained liquid to make a sauce, and
thicken with butter and flour cooked together. Take from the fire,
add a tablespoonful of anchovy essence, a dash of paprika, two
tablespoonfuls of butter, and the juice of a lemon. Pour over the
fish and serve.

STURGEON À LA NORMANDY

Remove the skin from a five-pound cut of sturgeon, cover with thin
slices of salt pork, and tie into shape with a string. Put into
a saucepan with sliced vegetables, two tablespoonfuls of butter,
one cupful of white wine, two cupfuls of white stock, a little
oyster or mussel liquor, and salt and sweet herbs to season. Cover
and cook slowly for an hour, basting with the liquid frequently.
When done, drain the fish, and keep warm. Strain the liquid, skim
off the fat, thicken with a tablespoonful 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
in small bits. Take the pork off the sturgeon, pour the sauce over,
and serve.

[Page 407]
STURGEON À LA RUSSE

Soak two pounds of sturgeon in salted water to cover for ten or
twelve hours. Drain and marinate in vinegar for an hour. Put it
into a fish-kettle with boiling water to cover, adding two onions,
a bunch of sweet herbs, and a little salt. When nearly done drain,
dredge with flour, and brown in the oven, basting with melted butter.
Bone and skin two anchovies and put them into a saucepan with a
wineglassful of white wine, a small onion, a bit of lemon-peel,
and a cupful of stock. Boil for five minutes, strain, thicken with
flour and butter cooked together, take from the fire, add two
tablespoonfuls of cream, and pour over the fish, or serve separately.

STEWED STURGEON--I

Marinate slices of sturgeon in vinegar for ten minutes. Drain,
dry, dredge with flour, and fry brown in hot fat. Add enough veal
stock to cover the fish, and a wineglassful of Madeira; cover and
simmer for an hour. Add a tablespoonful of capers and serve.

STEWED STURGEON--II

Cut sturgeon steaks into small pieces and
[Page 408]
parboil for fifteen minutes. Drain, season with salt and pepper,
and cook slowly in butter until done. Add one cupful of milk, bring
to the boil, and add one tablespoonful of flour rubbed smooth in
a little cold water. Cook until thick, stirring constantly, and
serve.

STURGEON STEAK--I

Put a large sturgeon steak into a buttered baking-pan with salt,
pepper, sliced onion, a bunch of parsley, and some sweet herbs.
Add Claret and white stock to cover. Cover with a buttered paper
and cook slowly until done. Drain and serve with any preferred
sauce.

STURGEON STEAK--II

Cover a sturgeon steak with boiling water, let stand for five minutes,
and drain. Marinate for five hours in melted butter, lemon-juice,
and vinegar, seasoning with salt and pepper. Drain, dip in egg
and crumbs, and fry in deep fat. Beat the yolks of two eggs, add
a teaspoonful of made mustard and the marinade drained from the
fish. Cook over hot water until thick, pour over the fish, and
serve.

[Page 409]
GRILLED STURGEON

Cut the sturgeon into slices an inch thick. Dip in flour, then
into egg and crumbs, and broil, basting with oil as needed. Season
with salt and pepper and serve with any preferred sauce.

PANNED STURGEON

Cut two pounds of sturgeon into squares, parboil, drain, and cool.
Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk, and some of the liquid drained from the fish. Cook
until thick, stirring constantly. Season with salt and pepper,
pour over the fish and serve.

PICKLED STURGEON

Skin a six-pound cut of sturgeon and soak in cold water for half an
hour. Drain, cover with boiling water, parboil for fifteen minutes,
drain, and cool. Bring to the boil three pints of vinegar to which
has been added a sliced onion, two bay-leaves, a dozen cloves,
three blades of mace, a tablespoonful of mustard seed, a dozen
pepper-corns, a small red pepper, and two tablespoonfuls of sugar.
Boil for fifteen minutes, pour over the sturgeon, and let stand
covered for two or three days before using.

[Page 410]
ROASTED STURGEON

Clean and skin a six-pound cut of sturgeon, season with salt and
pepper, and wrap in a large sheet of buttered paper with carrots
and onions sliced, two bay-leaves, sprigs of chive and parsley,
the juice of a lemon, and a tablespoonful of olive-oil. Tie up
and bake for an hour in a moderate oven. Unwrap the paper, take
out the vegetables, and serve with any preferred sauce.




[Page 411]
FIFTY WAYS TO COOK TROUT

BROILED TROUT--I

Clean and split the fish and let stand for an hour in melted butter,
seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs,
broil, squeeze lemon-juice over, then serve.

BROILED TROUT--II

Gash a cleaned trout and marinate in oil and lemon-juice, seasoning
with salt and pepper, minced chives, and parsley, and a little
thyme. Drain, sprinkle with crumbs and chopped herbs, and broil
carefully. Serve with any preferred sauce.

BROILED TROUT À LA MAÎTRE D'HÔTEL

Clean the fish but do not split. Score deeply on both sides, dip
in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.

BROILED BROOK-TROUT

Clean and split the fish, wipe dry, dip in seasoned oil and broil.
[Page 412]
Serve with any preferred sauce.

BROILED TROUT WITH BACON

Wash, clean, and split a trout, and remove the back-bone. Put a
strip of bacon in place of the bone, tie the fish into its original
shape and broil over a clear fire. Garnish with fried parsley.

BOILED TROUT--I

Put the fish into cold court bouillon, bring to the boiling point,
and simmer for six minutes, drain, and serve with Cream Sauce.

BOILED TROUT--II

Tie a large trout in a cloth and boil it in salted and acidulated
water to cover, adding an onion, a stalk of celery, and a bunch of
parsley. When done, drain and keep warm. Stick blanched almonds
into the fish, sharp side down, and pour over a Cream Sauce to
which chopped hard-boiled eggs and parsley have been added.

BOILED BROOK-TROUT--I

Put the cleaned trout in a saucepan with
[Page 413]
enough Claret to cover. Add a slice of lemon, two cloves, four
pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly
until done and let cool in the liquid. Take out, strain a little
of the liquid over them, and serve.

BOILED BROOK-TROUT--II

Prepare and clean four large trout, pour over then two cupfuls
of boiling vinegar, two cupfuls of white wine, and enough water
to cover. Add an onion, three cloves, three stalks of celery, four
bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns,
and a little salt. Cover, boil until done, drain, and serve with
any preferred sauce.

FRIED TROUT--I

Roll the cleaned fish in seasoned flour and fry in deep fat.

FRIED TROUT--II

Clean the fish, split, season with salt, dredge with flour, and
sauté for five minutes in hot butter.

[Page 414]
FRIED TROUT--III

Salt the fish and dip in equal parts of flour and corn-meal, thoroughly
mixed. Sauté in salt pork fat.

FRIED BROOK-TROUT

Clean and split the fish, dip in seasoned flour or corn-meal, and
sauté in butter or salt pork fat.

FRIED FILLETS OF TROUT--I

Remove the fillets from slices of sea-trout, dip in beaten egg,
then in seasoned crumbs, and fry in deep fat. Serve with Tartar
Sauce.

FRIED FILLETS OF TROUT--II

Boil and cool a trout and divide into fillets, removing the bone.
Season with lemon-juice, chopped onion, and minced parsley, and
cover with a very thick Cream Sauce. Dip into crumbs, then into
beaten egg, then into crumbs, fry in deep fat, and serve with any
preferred sauce.

FRIED TROUT WITH MUSHROOM SAUCE

Dip slices of sea-trout in beaten egg, then
[Page 415]
in seasoned crumbs, and fry in deep fat. Serve with the sauce given
in the recipe for Baked Trout with Mushroom Sauce.

TROUT WITH REMOULADE SAUCE

Sauté a small trout in butter, drain on brown paper, and serve with
Remoulade Sauce.

FILLETS OF TROUT À L'AURORE

Sauté the fillets of a cleaned trout in butter, seasoning with salt
and pepper. Drain and serve with Aurora Sauce.

BAKED TROUT--I

Scrape and clean the trout, stuff with seasoned crumbs, and put
into a buttered baking-dish. Lay a thin slice of salt pork on each
fish, sprinkle with three or four tablespoonfuls of chopped onions,
add a can of mushrooms drained from the liquor, a tablespoonful
of minced parsley, three tablespoonfuls of butter, and one cupful
of stock. Bake, basting frequently. Thicken the liquid with butter
and flour cooked together, pour over the fish, and serve.

BAKED TROUT--II

Clean a large sea or lake trout. Prepare a
[Page 416]
stuffing of bread-crumbs, seasoning with chopped onions, celery,
salt, pepper, and melted butter. Cook the stuffing for ten minutes,
using as little water as possible. Stuff the fish, put into a buttered
baking-pan with enough hot water to keep from burning. Cover the
fish with thin slices of salt pork and bake until done, adding
more hot water if required. Brown two tablespoonfuls of flour in
butter, add half a cupful of cream, and enough boiling water to
make a smooth thick sauce. Season with salt and pepper, add a few
capers, pour around the fish, and serve.

BAKED TROUT--III

Stuff a large sea or lake trout with mashed potatoes, seasoning
with butter, pepper, salt, and grated onion. Butter a baking-pan
and cover the bottom with thin slices of tomatoes. Lay the fish
upon it, sprinkle with salt and pepper, add two tablespoonfuls
of butter and enough water to keep from burning. Bake until done
and serve with the tomatoes and sliced hard-boiled eggs.

BAKED BROOK-TROUT--I

Clean and score small trout, dip in seasoned melted butter, and
put in a buttered baking-pan. Cover with buttered paper and bake,
[Page 417]
basting with their own liquid until done. Serve with any preferred
sauce.

BAKED BROOK-TROUT--II

Chop fine three or four large mushrooms and a truffle, fry for a
moment in butter, season with salt and cayenne, add enough melted
butter to make a smooth paste, and stuff large brook-trout with
the mixture. Put in a buttered baking-pan, sprinkle with minced
parsley, and pour over half a cupful of stock to which two
tablespoonfuls of butter have been added. Bake for half an hour,
basting as required.

BAKED BROOK-TROUT--III

Soak a cupful of bread-crumbs in milk, squeeze dry, add two
tablespoonfuls of butter, the yolk of an egg, and pepper, salt,
thyme, and lemon-juice to season. Stuff the fish, sew up, put in
a buttered baking-pan, dredge with flour, dot with butter, and
bake.

BAKED TROUT WITH WHITE WINE--I

Put the cleaned fish in a small buttered baking-pan with white
wine to moisten, and salt and pepper to season. Cover with buttered
paper and bake, basting with the liquid. Take up the fish, thicken
[Page 418]
the liquid with butter and flour cooked together, add a little more
butter, pour over the fish, and serve.

BAKED TROUT WITH WHITE WINE--II

Take the fillets from a three-pound trout and bake for ten minutes
in a buttered baking-pan. Fry a chopped onion in butter, add a
tablespoonful of flour and half a cupful of white wine. Cook until
thick, stirring constantly, and add two tablespoonfuls of butter,
broken into bits. Pour the sauce over the fillets and bake for
fifteen minutes longer.

BAKED TROUT À LA CHAMBORD

Split and bone the cleaned fish and put in a buttered baking-pan
skin side down. Sprinkle with salt, pepper, and crumbs, and put into
the oven. Cover the bones and trimmings with cold water, adding two
tablespoonfuls of butter, a sliced onion, and two cupfuls of stock.
Boil for half an hour, strain, add a can of mushrooms, chopped, and
enough crumbs to thicken. Season with salt, pepper, and anchovy
paste. Take up the fish carefully, put on a serving-dish, cover
with the sauce, put in the oven for a few moments, and serve.

[Page 419]
TROUT WITH FINE HERBS

Put half a dozen cleaned trout in a buttered baking-dish with half
a glassful of white wine, and a finely chopped shallot. Bake for ten
minutes, strain the liquid, and add to it one cupful of Allemande
Sauce. Add also a small chopped onion, two shallots, twice the
quantity of mushrooms, and a bean of garlic, all minced and fried
in butter. Season with salt, pepper, minced parsley, and lemon-juice;
pour over the fish and serve.

BAKED TROUT WITH MUSHROOM SAUCE

Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout
upon it, cover with crumbs, dot with butter, squeeze over the juice
of half a lemon, and bake, adding enough water to keep from burning.
Brown a tablespoonful of flour in butter, add the liquid drained
from the fish, one cupful each of mushroom and oyster liquor, and
a wineglassful of Madeira. Cook until thick, stirring constantly,
take from the fire, and add a few cooked oysters, shrimps, and
mushrooms. Season with salt and pepper and serve separately.

BAKED TROUT WITH POLISH SAUCE

Put a cleaned trout into a buttered baking-pan,
[Page 420]
rub with butter, and season with salt and pepper. Fry a chopped onion
in butter, add half a cupful of white wine and two tablespoonfuls
of minced parsley, and pour over the fish. Sprinkle with crumbs,
dot with butter, and bake slowly until done. Melt one and one-half
cupfuls of butter and add a tablespoonful of minced parsley, and
three hard-boiled eggs chopped very fine. Serve the sauce separately.

STUFFED TROUT

Clean, split, and stuff a trout, using seasoned crumbs or chopped
oysters. Put in a buttered baking-dish, lay in the fish, season
with salt and pepper, cover with crumbs, dot with butter, pour
over a little white wine, and bake in the oven. Serve in the dish
in which they were baked.

TROUT BAKED IN PAPERS

Stuff trout with seasoned crumbs, cover each one with a thin slice
of salt pork, and wrap in buttered paper, fastening the papers
securely; bake and serve in the papers.

BROOK-TROUT IN PAPER CASES

Stuff the fish with seasoned crumbs or chopped oysters or raw fish
pounded to a pulp and mixed to a paste with the beaten white of egg
[Page 421]
and a little cream. Lay a very thin slice of salt pork on each fish
and wrap in buttered paper. Bake in a hot oven. Remove the string
and serve in the paper. Serve any preferred sauce separately.

TROUT IN CASES

Clean, parboil, and trim the fish, wrap in buttered paper, bake,
and serve with Fine Herb Sauce.

TROUT À L'AURORE

Boil and skin the fish, put on a serving-dish, cover with Allemande
Sauce, and the chopped yolks of hard-boiled eggs. Brown in the
oven and serve with Aurora Sauce.

TROUT À LA CAMBACERES

Prepare six trout according to directions given in the recipe for
Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce,
adding two chopped truffles, half a dozen chopped mushrooms, a dozen
chopped olives, and three tablespoonfuls of stewed and strained
tomato. Pour over the fish and serve.

[Page 422]
TROUT À LA CHAMBORD

Stuff cleaned trout with chopped oysters or seasoned crumbs, and
put into a buttered baking-dish. Add half a wineglassful of white
wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves,
and salt and pepper to season. Bake in the oven, basting frequently.
Take up the fish, strain the liquid, and add it to a cupful of Spanish
Sauce, with a chopped truffle, four cooked mushrooms, chopped, and
a dozen cooked oysters. Pour the sauce over the fish and serve.

TROUT À LA CHEVALIÈRE

Boil, skin, trim the fish, cover with very thick Cream Sauce and let
cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly
with grated Parmesan cheese, and bake in a buttered baking-dish,
basting with melted butter as required. Serve with Allemande Sauce,
seasoned with white wine, chopped cooked mushrooms, and anchovy
essence.

TROUT À LA GENEVA

Dip the trout in a marinade of oil and lemon-juice seasoned with
salt, pepper, and grated onion. Broil carefully. Heat one cupful
[Page 423]
of stock with a teaspoonful of anchovy essence and a tablespoonful
each of minced parsley and Claret. Pour over the fish and serve.

TROUT À LA GASCONNE

Prepare the fish according to directions given in the recipe for
trout à l'Italienne, and pour over it a Sauce à la Gasconne.

TROUT À LA HUSSAR

Stuff a cleaned trout through the mouth with butter mixed with finely
chopped sweet herbs. Dip in seasoned oil and broil.

TROUT À L'ITALIENNE

Boil a large sea-trout in salted water, drain, skin, and serve
with Italian Sauce, seasoned with butter, anchovy paste, nutmeg,
and lemon-juice.

TROUT À LA PROVENCE

Cook the cleaned trout in salted and acidulated water with a sliced
carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with
a sauce made by boiling for fifteen minutes one cupful of stewed
tomatoes, a chopped onion, two sprigs of parsley, two truffles, and
[Page 424]
half a dozen mushrooms. Strain over the fish, garnish with olives,
and serve.

TROUT À LA ROYALE

Stuff a large trout with seasoned crumbs, and cover it with Claret,
adding mushrooms, parsley, chopped onion, thyme, a bay-leaf,
pepper-corns, and mace to season. Drain the fish and reduce the
liquid by rapid boiling to one cupful. Strain, mix with Allemande
Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.

TROUT À LA VÉNITIENNE

Clean a large trout and score it deeply. Fill the openings with
butter highly seasoned with chopped sweet herbs, and marinate for
an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed
with chopped sweet herbs, and broil. Serve with any preferred sauce.

TROUT AU GRATIN--I

Parboil, drain, and skin. Put on a buttered baking-dish, season
with pepper, salt, minced parsley, chopped shallots, and chopped
mushrooms. Cover with Brown Sauce, pour over half a cupful of
[Page 425]
Sherry and bake. Sprinkle with crumbs, dot with butter, and brown.
Squeeze lemon-juice over and serve in the same dish.

TROUT AU GRATIN--II

Clean and bone a two-pound trout. Put in a buttered baking-pan,
skin side down. Dot with butter, season with cayenne, sprinkle
with chopped anchovies, cover with half a pound of grated American
cheese, and pour over one cupful of sour cream. Bake for half an
hour, basting as required.

TROUT AU BEURRE NOIR

Clean and score the fish, dip in seasoned flour, sauté in hot butter,
and take up. Brown half a cupful of butter, take from the fire,
add the juice of a lemon and a teaspoonful of minced parsley, pour
over the fish, and serve.

TROUT WITH SHRIMP SAUCE

Put the cleaned trout on the grate in a fish kettle, adding salted
water to cover. Add also a sliced carrot, a sprig of thyme, two
bay-leaves and half a wineglassful of white wine. Simmer until
done, drain, and serve with Shrimp Sauce.

[Page 426]
TENDERLOIN OF TROUT WITH WINE SAUCE

Cut a large sea-trout in pieces and simmer until done in salted
and acidulated boiling water to which a large sliced onion has been
added. Drain and keep warm. Cook together two tablespoonfuls each
of butter and flour and add enough of the liquid drained from the
fish to make a thick sauce. Cook until thick, stirring constantly,
take from the fire, add one cupful of Madeira wine and three eggs
well-beaten. Put the fish in a buttered baking-pan, sprinkle with
seasoned crumbs, cover with mushrooms, then with oysters and shrimps.
Pour the sauce over and bake until the oysters are done. Serve in
the dish in which it was baked.

STEAMED TROUT

Lay the prepared fish in a steamer and place over boiling water,
steam until done and serve with plenty of melted butter or Egg
Sauce.

STEAMED BROOK-TROUT

Clean the fish, season lightly with salt and pepper and steam until
tender. Serve with Hollandaise or Tartar Sauce.

[Page 427]
TROUT EN PAPILLOTES

Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap
a thin slice of salt pork around each one, season with salt and
pepper, wrap in buttered paper, fasten firmly, and bake in a slow
oven for twenty minutes. Serve in the papers.

ESCALLOPED TROUT

Boil two trout in salted water, drain and flake, removing all the
bones. Fry a small chopped onion in butter, add a tablespoonful of
flour and two cupfuls of milk. Cook until thick, stirring constantly.
Put a layer of the boned fish in a buttered baking-pan, add a layer
of the sauce, sprinkle with minced parsley, and repeat until the
dish is full. Cover with crumbs, dot with butter, and brown in
the oven.




[Page 429]
FIFTEEN WAYS TO COOK TURBOT

BOILED TURBOT

Wash the fish carefully and soak it for an hour in salted water,
drain, and rinse in fresh water. With a sharp knife score the black
skin in a straight line from head to tail. Boil the fish in salted
and acidulated water to cover, drain, garnish with parsley and
lemon, and serve with any preferred sauce.

BROILED TURBOT

Clean a small turbot and marinate for an hour in seasoned oil and
vinegar or lemon-juice. Drain, broil, and serve with any preferred
sauce.

BROILED TURBOT À LA PROVENCE

Soak the fish for four hours in a marinade of oil and lemon-juice,
seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and
garlic. Drain, broil the fish on one side, and put in a buttered
baking-dish with the marinade. Add two cupfuls of white wine, and
[Page 430]
bake, basting frequently. Take up the fish, and add the remainder
of the bottle of wine to the liquid. Boil for five minutes, rub
through a sieve, thicken with butter and flour cooked together,
season with anchovy paste, minced parsley, and capers. Pour over
the fish and serve.

BAKED TURBOT

Rub a small cleaned turbot with melted butter, sprinkle with minced
parsley, powdered mace, and salt and pepper to season. Let stand
for an hour and put into a buttered baking-dish. Brush with beaten
egg, sprinkle with crumbs, dot with butter, bake, and serve with
any preferred sauce.

TURBOT À LA BÉCHAMEL

Reheat cold flaked turbot in a Béchamel Sauce, adding a few cooked
oysters.

TURBOT AU BEURRE NOIR

Cut cold cooked turbot into small fillets. Brown half a cupful
of butter, add tarragon vinegar to taste, and pepper, salt, and
minced parsley to season. Reheat the fish in the sauce and serve.

[Page 431]
TURBOT À LA CRÈME--I

Reheat cold flaked turbot in a Cream Sauce, seasoning with grated
nutmeg and lemon-juice.

TURBOT À LA CRÈME--II

Cook together three tablespoonfuls each of butter and flour, add
a quart of cream and cook until thick, stirring constantly. Season
with pepper, salt, minced parsley, and grated onion. Butter a
baking-dish, put in a layer of cold cooked turbot flaked fine,
cover with sauce, and repeat until the dish is full, having sauce
on top. Sprinkle with crumbs, dot with butter, and brown in the
oven. Sprinkle with chopped eggs and parsley.

TURBOT AU GRATIN--I

Remove the skin, fat, and bone from cold turbot, and flake fine
with a fork. Fry in butter a slice of onion chopped, a small slice
of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a
tablespoonful of flour, one cupful of milk, and half a cupful of
stock or water. Cook until thick, stirring constantly. Season with
salt and pepper and rub through a sieve. Put a layer of the flaked
fish in the bottom of a buttered baking-dish, spread with the sauce,
[Page 432]
sprinkle with grated Parmesan cheese, and repeat until the dish is
full. Cover with crumbs, sprinkle with cheese, dot with butter, and
brown in the oven.

TURBOT AU GRATIN--II

Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel
Sauce to which has been added the yolks of four eggs well-beaten,
half a cupful of grated Parmesan cheese, and lemon-juice and grated
nutmeg to season. Mix lightly, put into a buttered baking-dish,
cover with crumbs, sprinkle with Parmesan cheese, dot with butter,
and brown in the oven. Cream may be poured over the fish before
sprinkling with the crumbs.

TURBOT À LA HOLLANDAISE

Clean a medium sized turbot and make a deep incision down the back
from head to tail. Rub with lemon-juice and boil in salted and
acidulated water until tender. Drain and serve with Hollandaise
Sauce.

FILLETS OF TURBOT À L'INDIENNE

Cut a small turbot into fillets and fry in butter with a little
curry powder to season. Serve with Velouté Sauce.

[Page 433]
FILLETS OF TURBOT À LA MARÉCHALE

Clean and boil the fish and cut into convenient pieces for serving.
Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs,
dip in beaten egg, then in seasoned crumbs, and fry. Serve with
any preferred sauce.

FILLETS OF TURBOT À LA RAVIGOTE

Sauté the prepared fillets in butter, seasoning with salt, pepper,
and lemon-juice. Drain, and serve with Ravigote Sauce.

FILLETS OF TURBOT

Soak a medium sized turbot in salted water for half an hour, drain,
rinse in fresh water, and cut into fillets. Dip in seasoned melted
butter and broil or sauté in melted butter. Serve with Maître d'Hôtel
Sauce.

FILLETS OF TURBOT WITH CREAM

Separate cold cooked turbot into fillets and reheat in a Cream Sauce.




[Page 435]
FIVE WAYS TO COOK WEAKFISH

FRIED WEAKFISH

Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat
to cover, and serve with any preferred sauce.

BAKED WEAKFISH--I

Arrange the fish on a buttered baking-dish with minced onion, parsley,
and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten
with equal parts of white wine and white stock. Cover with small
bits of butter, bring to the boil, and finish cooking in the oven.
Take up the fish and thicken the sauce with crumbs, dot with butter,
and brown in the oven. Squeeze lemon-juice over and serve in the
baking-dish.

BAKED WEAKFISH--II

Clean and split the fish, season with salt and pepper, and put
into a buttered baking-pan, skin side up. Rub with butter and bake.
Pour over melted butter, sprinkle with minced parsley, and serve.

[Page 436]
FILLETS OF WEAKFISH IN CASES

Spread the fillets with chapped oysters mixed with the unbeaten
white of egg. Season with salt and pepper, sprinkle with chapped
shallots, parsley, and mushrooms. Cover with crumbs, dot with butter,
wrap in buttered paper, and bake slowly far half an hour. Serve
with Velouté Sauce, seasoned with lemon-juice.

FILLETS OF WEAKFISH À L'ORLY

Season the fillets with salt, pepper, and lemon-juice, dip in flour,
then in well-beaten eggs to which two tablespoonfuls of olive-oil
have been added, and then in crumbs. Fry in deep fat and serve
with Tomato Sauce.

FILLETS OF WEAKFISH À LA HAVRAISE

Season the fillets with salt and pepper and fry for a few minutes
in butter. Drain and keep warm. Add to the butter two cupfuls of
Velouté Sauce and a wineglassful of white wine. Boil for five minutes,
take from the fire, add the yolks of three eggs beaten with the
juice of half a lemon, and three tablespoonfuls of butter. Reheat,
but do not boil. Add a few cooked mushrooms or oysters to the sauce,
pour over the fish, and serve.

[Page 437]
TURBANS OF WEAKFISH

Take the fillets of four small weakfish, remove the skin and most
of the bones. Spread with chopped oysters mixed with seasoned crumbs,
roll up, fasten with skewers, put in a buttered baking-pan, cover
with buttered paper, and bake until done. Take out the skewers,
cool, dip in crumbs, then in beaten egg, then in crumbs, fry in
deep fat, drain, and serve with Ravigote Sauce.




[Page 439]
FOUR WAYS TO COOK WHITEBAIT

FRIED WHITEBAIT--I

Heat together one cupful of lard and one cupful of olive-oil. Sprinkle
the whitebait thickly with seasoned flour and shake free of all that
does not adhere readily. Fry quickly in a frying-basket, season
with salt and cayenne, and serve immediately.

FRIED WHITEBAIT--II

Wash the whitebait in ice-water, drain, wipe dry, dip in milk,
then in equal parts of cracker dust and seasoned flour. Fry in deep
fat, season with salt and cayenne, and serve.

FRIED WHITEBAIT--III

Cover the fish with cold water, drain, and throw them into a cloth
strewn with sifted flour. Shake them in the cloth to make the flour
adhere to them, then toss them in a sieve. The fish will not stick
together if they are fresh. Have ready plenty of boiling beef fat,
and fry the whitebait in a wire basket, a few at a time. When they
are crisp without being brown they are done enough. Drain, sprinkle
[Page 440]
with salt, and serve immediately.

DEVILLED WHITEBAIT

Fry the whitebait according to directions previously given, season
very highly with cayenne pepper, and serve.




[Page 441]
TWENTY-FIVE WAYS TO COOK WHITEFISH

BOILED WHITEFISH

Boil a large whitefish in salted and acidulated water, adding a
bunch of parsley and a sliced onion to the water. Drain, and serve
with any preferred sauce.

BOILED WHITEFISH À LA MACKINAC

Clean and split the fish and put into a buttered dripping-pan,
skin-side down. Add enough salted water barely to cover, and simmer
for half an hour. Serve with Maître d'Hôtel Sauce and garnish with
hard-boiled eggs.

FRIED WHITEFISH--I

Clean and trim the fish and cut into convenient pieces for serving.
Dip in seasoned flour and sauté in hot lard in a frying-pan.

FRIED WHITEFISH--II

Cut the fish in slices, dip in beaten egg, then in seasoned crumbs,
and fry in fat to cover. Serve with any preferred sauce.

[Page 442]
FRIED WHITEFISH--III

Clean and dry the fish, cut into fillets, dip in seasoned crumbs,
then in egg, then in crumbs, and fry quickly in fat to cover. Serve
with Tartar Sauce.

BROILED WHITEFISH--I

Clean, trim, and split a large whitefish, season with salt, pepper,
and oil, and broil. Garnish with lemon and parsley and serve with
Tartar Sauce.

BROILED WHITEFISH--II

Put a cleaned and split whitefish on a wire broiler, season with
salt and cayenne, lay a few thin slices of bacon on top, put the
broiler on a baking-pan, and cook in the oven without turning.
Put on a platter, add a little butter, and rub hard-boiled eggs
through a sieve over the fish. Garnish with parsley and lemon.

BROILED WHITEFISH--III

Clean and split the fish, season with salt and pepper, sprinkle
with lemon-juice, and broil. Pour over melted butter and serve.

BAKED WHITEFISH--I

Clean and split a large fish, remove the bone, and put in a buttered
baking-pan skin-side down. Season with salt, cayenne, and lemon-juice,
[Page 443]
sprinkle with crumbs, dot with butter, and bake. Serve with any
preferred sauce.

BAKED WHITEFISH--II

Make a stuffing of one and one-half cupfuls of dry bread-crumbs,
seasoning with salt and pepper. Add a heaping tablespoonful of
butter and one egg well-beaten. Stuff the fish and sew it up. Put
in a buttered baking-pan, pour in one cupful of vinegar, and bake
until done, basting with butter and hot water. Take up the fish
and thicken the gravy with two tablespoonfuls of flour browned
in butter and rubbed smooth with a little cold water.

BAKED WHITE FISH--III

Dip the fillets of whitefish in beaten egg, then in crumbs, then in
egg, then in crumbs, and lastly in beaten egg. Bake in a buttered
dripping-pan for twenty-five minutes and serve with Cream Sauce.

BAKED FILLETS OF WHITEFISH

Cut a large cleaned whitefish into fillets, removing as much as
possible of the bone. Season with salt and pepper, dip into beaten
egg, then in crumbs, then in beaten egg, then in crumbs, and lastly
[Page 444]
in beaten egg. Bake in a thickly buttered baking-dish, drain on
brown paper, garnish with fried parsley, and serve with Parsley
Sauce.

BAKED WHITEFISH À LA BORDEAUX

Stuff a large whitefish with seasoned crumbs, put into a buttered
baking-pan, rub with butter, dredge with seasoned flour, add one
cupful of Claret, and bake. Take up the fish, strain the liquid,
add a little more Claret, thicken with flour, brown in butter,
season with red pepper, and serve separately.

STUFFED WHITEFISH

Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet
herbs, and melted butter. Add a beaten egg to bind, stuff the fish,
and sew up. Bake slowly, basting with melted butter and water,
and serve with Tartar Sauce.

STUFFED WHITEFISH WITH OYSTER SAUCE

Make a stuffing of two cupfuls of bread-crumbs, half a cupful of
chopped salt pork fried crisp, a chopped hard-boiled egg, half a
cupful of vinegar, and salt, pepper, butter, sage, and mustard
to season. Stuff the fish, tie in mosquito netting, and steam until
[Page 445]
done. Pour over a Cream Sauce to which cooked oysters and a little
lemon-juice and minced parsley have been added.

WHITEFISH À LA CRÈME--I

Cook the fish until done in boiling salted water, drain, and remove
the large bones. Cook together two tablespoonfuls each of butter
and flour, add two cupfuls of milk, and cook until thick, stirring
constantly. Season with salt, pepper, grated onion, minced parsley,
and grated nutmeg, take from the fire and add half a cupful of
butter. Add also the white of an egg well-beaten. Put the fish on
a serving-dish, spread the sauce over it and brown in the oven.

WHITEFISH À LA CRÈME--II

Clean a whitefish and simmer until done in salted, boiling water.
Drain, remove the large bones. Put into a buttered baking-pan,
sprinkle with chopped onion and minced parsley, seasoning with
grated nutmeg, salt, and pepper. Cover with Cream Sauce to which
three tablespoonfuls of butter have been added, and put into a
hot oven for ten or fifteen minutes.

[Page 446]
WHITEFISH AU GRATIN--I

Boil a whitefish in salted water and flake fine with a fork. Bring
to the boil two cupfuls of milk and thicken it with a tablespoonful
of corn-starch rubbed smooth in a little cold water. Take from
the fire, add salt and pepper to season, two tablespoonfuls of
butter, and two eggs well-beaten. Butter a baking-dish, put in a
layer of fish, cover with sauce, season with grated nutmeg, and
repeat until the dish is full. Cover with crumbs, dot with butter,
and brown in the oven.

WHITEFISH AU GRATIN--II

Skin and bone the fish, cut into small squares, and season with salt
and pepper. Brown two tablespoonfuls of flour in butter, and add
gradually two cupfuls of stock or milk. Cook until thick, stirring
constantly, seasoning with salt, pepper, lemon-juice, minced parsley,
grated onion, and a tablespoonful of vinegar. Butter a baking-dish,
put in a layer of the fish, cover with sauce, and repeat until
the dish is full. Cover with crumbs, dot with butter, and brown
in the oven.

WHITEFISH À LA MAÎTRE D'HÔTEL

Clean, split, and bone a large whitefish, dip in seasoned oil, broil,
[Page 447]
and serve with Maître d'Hôtel Sauce.

WHITEFISH À LA POINT SHIRLEY

Clean, split, and bone the fish, and put into a buttered baking-pan,
skin-side down. Season with salt, red pepper, and lemon-juice, add
enough boiling water to keep from burning, and bake. Serve with
Maître d'Hôtel Sauce.

PLANKED WHITEFISH--I

Butter a fish-plank and tack a large cleaned and split whitefish on
it, skin side down. Rub with butter, season with salt and pepper,
and cook in the oven or under a gas flame. Put a border of mashed
potato mixed with the beaten white of egg around the fish, using
a pastry tube and forcing bag. Put into the oven for a few minutes
to brown the potato, and serve with a garnish of lemon and parsley.

PLANKED WHITEFISH--II

Clean and split a large whitefish, remove the bone, and tack on
a buttered fish-plank, skin-side down. Season with salt, pepper,
butter, and lemon-juice, and bake in the oven.

[Page 448]
CREAMED WHITEFISH À LA MADISON

Steam a large whitefish until tender, take out the bones, and flake
fine. Cook together one tablespoonful of butter and two of flour,
add two cupfuls of milk, and cook until thick, stirring constantly.
Season with parsley, thyme, grated onion, salt, and pepper, take
from the fire, add two eggs well-beaten, and three tablespoonfuls
of butter. Put in a buttered baking-dish a layer of fish, then a
layer of sauce, and repeat until the dish is full, having crumbs
and butter on top. Brown in the oven.

JELLIED WHITEFISH

Boil two pounds of whitefish in salted and acidulated water, with
four bay-leaves, a tablespoonful of pepper-corns, and half a dozen
cloves. Take out the fish, strain the liquid, and reduce by rapid
boiling to a quantity barely sufficient to cover the fish. Add
the juice of a lemon and two ounces of dissolved gelatine. Flake
the fish with a fork, removing all skin, fat, and bone, mix with
the liquid, pour into a fish mould, wet with cold water, and put
on ice until firm. Serve with Mayonnaise or Tartar Sauce.

WHITEFISH CROQUETTES

One cupful of cold boiled fish flaked fine.
[Page 449]
Add to it half a cupful of mashed potatoes, half a cupful of
bread-crumbs, half a cupful of cream, the beaten yolks of two eggs,
and salt and pepper to season. Shape into croquettes, dip into
the beaten white of eggs, then into crumbs, and fry in deep fat.
Garnish with parsley and serve with any preferred sauce.

WHITEFISH WITH FINE HERBS

Put a large whitefish in a buttered baking-pan with salt, pepper,
grated nutmeg, minced parsley, chopped onions, and mushrooms to
season. Moisten with white wine and white stock, and bake, basting
frequently. Cover with Velouté Sauce, sprinkle with crumbs, dot
with butter, bake brown, squeeze lemon-juice over, and serve.




[Page 451]
EIGHT WAYS TO COOK WHITING

BROILED WHITINGS

Trim the fish and score on both sides, dip in oil, broil, and serve
with Maître d'Hôtel Sauce.

BOILED WHITINGS

Clean and trim the fish, boil in salted water, drain, and serve
with any preferred sauce.

FRIED WHITINGS

Trim and skin the fish, skewer in a circle, dip into beaten eggs,
then in seasoned crumbs, and fry in fat to cover. Serve with any
preferred sauce.

FILLETS OF WHITING À LA MAÎTRE D'HÔTEL

Sauté the prepared fillets in fresh butter, seasoning with pepper
and salt. Drain, and serve with Maître d'Hôtel Sauce.

FILLETS OF WHITING À LA MARÉCHALE

Parboil the prepared fillets, drain, cool, spread with very thick
[Page 452]
Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs,
and fry in fat to cover. Serve with any preferred sauce.

FILLETS OF WHITING À L'ORLY

Fillet the whitings and remove the skin from each. Marinate for
two hours in oil and vinegar with pepper, salt, thyme, bay-leaf,
parsley, and shallot to season. Drain, dip in flour, and fry in
deep fat.

FILLETS OF WHITING À LA ROYALE

Prepare according to directions given in the recipe for Fillets
of Whiting à l'Orly, dipping in batter before frying.

WHITING WITH FINE HERBS

Clean and skin the fish well and fasten them with their tails in
their mouths. Put on a buttered baking-dish, season with salt,
pepper, and powdered sweet herbs, pour over a little melted butter,
cover, and bake. Allow one fish for each person and serve in the
dish in which they are baked.




[Page 453]
ONE HUNDRED MISCELLANEOUS RECIPES

BAKED FISH

Prepare a Cream Sauce, seasoning with grated onion, minced parsley,
and powdered mace. Take from the fire, add the yolks of two eggs,
and salt and pepper to taste. Put a layer of cold cooked flaked
and seasoned fish into a buttered baking-dish, spread with the
sauce, and repeat until the dish is full, having sauce on top.
Sprinkle with crumbs, dot with butter, and brown in the oven. This
may be baked in individual dishes if desired.

FISH BALLS

Prepare a fish stock from the skin, bones, and trimmings of fish,
seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil
slowly for an hour in water to coyer. Chop the raw fish with a few
blanched almonds and a little garlic. Season with salt, pepper,
and mace, and shape into small balls. Strain the stock, bring it to
the boil, drop the balls in, and simmer slowly for twenty minutes.
Skim out the balls and put on ice. Beat six eggs thoroughly with a
[Page 454]
little cold water and add them gradually to the boiling stock. Cook
in a double-boiler until smooth and thick. Take from the fire, add
the juice of two lemons, and a tablespoonful of tarragon vinegar.
Pour the sauce over the balls, sprinkle with capers and minced
parsley, and serve very cold.

COLD BOILED FISH

Clean and skin a large fish and put on a piece of buttered paper in
the bottom of a fish-pan. Add a sliced onion, two beans of garlic,
and enough salted water to cover. Simmer until done. Take it up
and squeeze over it the juice of a lemon. Boil two eggs hard, chop
the whites fine and sift the yolks. Cut cold boiled beets in fancy
shapes. Put a row of the chopped whites of eggs down the middle
of the fish, on each side of that a row of the yolks, and next to
the yolks a row of the beets. Pour over a French dressing, garnish
with lettuce leaves, and serve.

FISH À LA BRUNSWICK

Cook any large fish in salted water, adding one cupful of vinegar,
and sliced onions, celery root, and parsley to season. For the
sauce mix the yolks of two hard-boiled eggs with the yolks of two
[Page 455]
raw eggs, add a teaspoonful of prepared mustard, and a little salt,
pepper, vinegar, lemon-juice, chopped parsley, onion, capers,
shallots, and chopped pickle. Mix to a smooth paste with oil, add
the finely chopped whites of the eggs, spread over the drained
fish, and serve.

FISH AUX BOUILLABAISSE

Heat a tablespoonful of sweet oil, cut a small piece of onion into
bits, and let brown in the oil, add a cupful of strained tomatoes,
a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a
dash of tabasco, a little tomato catsup, salt, pepper, parsley,
and white wine; let this boil for half an hour, then add the fish
and boil for twenty minutes. Serve on buttered toast with the sauce
poured over. Garnish with parsley.

BOUILLABAISSE--I

Cut into pieces and remove the bones from three pounds of fish,
add six shrimps or one lobster or two crabs, cooked, and cut into
large pieces, add one-half pint of olive-oil; fry lightly, and add
one lemon and two tomatoes, one onion, and one carrot, all sliced,
one pinch of saffron,--as much as lies on a ten cent piece,--a
bay-leaf, and some parsley. A bean of garlic is used, unless the
[Page 456]
casserole is rubbed with it before cooking. Stir for ten minutes,
add one cupful of stock and one wineglassful of white wine or cider.
Cook for fifteen minutes longer, pour out into a bowl, place slices
of toast in the casserole, and cover with the fish and vegetables,
allowing the sauce sufficient time to soak into the toast, and
adding salt and pepper to taste.

BOUILLABAISSE--II

Put into a saucepan about four pounds of different varieties of
fish, including one lobster. The fish should be cleaned and cut
into small square pieces; the lobster should be cut in sections,
leaving the shell on. Add a bunch of parsley, three sliced tomatoes,
one large whole clove of garlic, chopped fine, three bay-leaves, half
a dozen cloves, one teaspoonful of saffron, three sliced onions,
one cupful of olive-oil, salt and pepper to season, and enough
water to cover. Bring to the boil, and simmer for thirty minutes.
Line a soup tureen with thin slices of toasted bread, pour the
contents of the sauce over it, and serve in soup plates, with both
forks and spoons. This is a genuine French recipe.

CANAPES OF FISH

Toast small squares of bread and make a
[Page 457]
border of stiffly beaten white of egg around each one, using a
pastry bag and tube. Bake in a quick oven until light brown. Fill
the centre with creamed fish and serve very hot.

FISH CAKES--I

Season hot mashed potatoes with salt, pepper, and butter, and add
one beaten egg to each two cupfuls of potatoes. Add an equal amount
of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce
to make a smooth mixture. Shape into small flat cakes, dredge with
seasoned flour, and sauté in bacon fat. Serve with a garnish of
fried bacon.

FISH CAKES--II

Chop the cooked fish and season with grated onion, sweet herbs,
powdered mace, and salt and pepper. Add half as much bread-crumbs
as fish, mix with the unbeaten white of egg and a little melted
butter, shape into small flat cakes, dredge with flour, and fry
in butter.

FISH CHOPS

Mix cold cooked flaked fish with a little very thick Cream Sauce,
and season with lemon-juice and minced parsley. Shape into chops,
dip in egg and crumbs, and fry in deep fat. Stick a small piece of
[Page 458]
macaroni in the small end of each chop to represent the bone.
Serve with Tartar Sauce.

CHARTREUSE OF FISH--I

Butter a small mould and put in alternate layers of seasoned mashed
potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled
eggs. Pour over enough cream to moisten, cover with potatoes and
steam for twenty minutes. Turn out on a hot platter, garnish with
parsley, and serve with any preferred sauce.

CHARTREUSE OF FISH--II

Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked
flaked fish and two eggs well-beaten. Season to taste, adding a
little Worcestershire Sauce. Put into a buttered mould, steam for
thirty minutes, and serve with any preferred sauce.

FISH CHOWDER

Skin three or four pounds of fresh fish and cut into convenient
pieces for serving. Cut a quarter of a pound of fat salt pork into
dice, and fry crisp. Skim out the dice and fry two sliced onions
brown in the fat. Strain the fat into a deep kettle, cover with
[Page 459]
sliced raw potatoes, add the fish, salt and pepper to season, and
enough boiling water or fish stock to cover. Simmer slowly until the
fish is almost done, add two tablespoonfuls of butter, half a dozen
split Boston crackers, four cupfuls of boiling milk, and the onion
and pork dice. Reheat and serve.

COQUILLES OF FISH

Flake cold boiled fish and mix it with Cream Sauce. Season with
anchovy essence, salt and pepper, then fill buttered shells with
the mixture, cover with fried crumbs, heat thoroughly in the oven,
and serve.

COURT BOUILLON FISH

Slice the fish in pieces (red fish is best), season with salt and
pepper, and boil until done. Put two tablespoonfuls of butter into
a frying-pan, when hot slice in one large onion and brown it, add
one-half can of tomatoes, season with one teaspoonful of pepper,
one-half teaspoonful of allspice, some finely chopped parsley, and
one-half cupful of tomato catsup. Just before it begins to boil
add one wineglassful of good Claret. Cut some bread into small
cubes, fry in butter to garnish the dish. Place the fish in the
centre of the platter, pour the gravy over and garnish with the
bread cubes.

[Page 460]
FISH À LA CRÈME--I

Reheat cold cooked fish, flaked, in a Cream Sauce.

FISH À LA CRÈME--II

Butter a stoneware platter and put upon it cold cooked flaked fish
mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and
surround with a border of mashed potato mixed with beaten egg,
using a pastry bag and tube. Sprinkle with cheese and bake in the
oven.

FISH À LA CRÈME--III

Scald one quart of milk in a double-boiler with a blade of mace,
a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful
each of corn-starch and butter rubbed together. Take from the fire,
add salt and pepper to season, and the beaten yolks of two eggs.
Put a layer of fish in a buttered baking-dish, then a layer of
sauce, and repeat until the dish is full, having sauce on top. Cover
with crumbs, dot with butter, and brown in the oven.

CREAMED FISH

Mix cold cooked flaked fish with Cream Sauce and season to taste.
Peel large cucumbers, cut in two lengthwise, boil until tender in
[Page 461]
salted water, scoop out the pulp, and fill with the hot fish. Cover
with crumbs, dot with butter, and brown in the oven.

CREAMED FISH WITH OYSTERS

Reheat cold cooked flaked fish with an equal quantity of oysters
in Cream Sauce. Simmer until the edges of the oysters curl.

CREAMED FISH ON TOAST

Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice,
pour over hot buttered toast, and serve.

FISH À LA CRÈOLE

Chop an onion and a clove of garlic and fry in lard. Add three
tablespoonfuls of flour, cook until brown, and add one can of strained
tomatoes. Have the fish cut into convenient pieces for serving,
dredge with seasoned flour, and sauté in butter until brown. Pour
the sauce over, simmer until done, and serve.

FISH CROQUETTES--I

Mix cold cooked flaked fish with one-third the quantity of mashed
potatoes and add enough Drawn-Butter Sauce to make a smooth paste,
season with salt, pepper, and Worcestershire, cool, shape into
[Page 462]
croquettes, dip in egg and crumbs, and fry in deep fat.

FISH CROQUETTES--II

Prepare a very thick Cream Sauce and mix it with twice as much cold
cooked fish flaked fine. Season to taste and cool. Add bread-crumbs
or an egg, or both, if the mixture is not stiff enough. Shape into
croquettes, dip in egg and crumbs, fry in deep fat, and serve with
any preferred sauce.

CURRIED FISH--I

Fry two chopped onions in butter and add a tablespoonful of flour
mixed with a teaspoonful of curry powder. Add two cupfuls of water
or stock and cook until thick, stirring constantly. Reheat in this
sauce cold cooked flaked fish; take from the fire, season with salt,
pepper, and lemon-juice, and serve in a border of boiled rice.

CURRIED FISH--II

Season cold cooked flaked fish with grated onion and lemon-juice
and reheat in Curry Sauce.

CURRIED FISH--III

Fry two chopped onions in butter and add enough flour to make a
smooth paste. Add enough stock to make the required quantity of
[Page 463]
sauce, and cook until thick, stirring constantly. Season highly with
salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar.
Reheat cold boiled fish in this sauce and serve with boiled rice.

CURRIED FISH--IV

Fry a chopped onion in butter, and add enough curry powder to season
highly. Add a cupful of stock or milk, and cold cooked fish cut
into small slices. Simmer for ten minutes, sprinkle with chopped
parsley, and serve.

CURRIED FISH IN RAMEKINS

Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual
dishes, cover with crumbs, dot with butter, sprinkle with grated
cheese, and brown in the oven.

FISH CUTLETS

Mix cold cooked flaked fish with very thick Cream Sauce and season
to taste. Shape into cutlets, dip in egg and crumbs, and fry in
deep fat.

DEVILLED FISH--I

Make a paste with a teaspoonful of dry
[Page 464]
mustard, two tablespoonfuls of butter, and lemon-juice, seasoning
with salt and cayenne. Fill small buttered shells with cold cooked
flaked fish, spread with the paste, cover with crumbs, dot with
butter, and brown in the oven.

DEVILLED FISH--II

Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled
eggs, seasoning with salt, pepper, minced parsley, and made mustard.
Fill small shells--clam shells are usually used--and cool. Brush
the tops with beaten egg, sprinkle with crumbs, and fry in deep
fat. Serve with Tartar Sauce.

DEVILLED FISH--III

Mix together one tablespoonful each of mustard, lemon-juice, and
hot water, add a teaspoonful of Worcestershire, and salt and paprika
to season. Broil the fish until it begins to brown, spread with
the mixture, dip in crumbs, and finish broiling. Serve with Tartar
Sauce.

ESCALLOPED FISH--I

Reheat equal quantities of cold cooked flaked fish and cold cooked
maraconi cut small in equal parts of tomato sauce and
[Page 465]
oyster liquor. Season with salt and pepper, grated onion, paprika,
and minced parsley. If desired, this mixture may be put into a
buttered baking-dish, covered with crumbs, dotted with butter, and
browned in the oven.

ESCALLOPED FISH--II

Fill a buttered baking-dish half full of cold cooked flaked fish
seasoned to taste. Cover with Cream Sauce, seasoned with grated
onion, chopped celery, minced parsley, and clove. Cover with mashed
potato, beaten light with the stiffly beaten white of egg, dot
with butter, and brown in the oven. Cream may be used instead of
the Cream Sauce.

ESCALLOPED FISH--III

Mix cold baked flaked fish with the remnants of the stuffing. Arrange
in a buttered baking-dish with alternate layers of seasoned cracker
crumbs, having crumbs on top. Pour over enough cream to moisten,
and bake brown.

ESCALLOPED FISH--IV

Into a well-buttered baking-dish put a layer of cold baked fish
flaked. Add a layer of the stuffing, if any, sprinkle with
[Page 466]
crumbs, dot with butter, and repeat until the dish is full, having
crumbs and butter on top. Pour over enough cream or Cream Sauce
to moisten, and bake until well browned.

ESCALLOPED FISH AU GRATIN

Add one egg well-beaten to three cupfuls of seasoned mashed potato.
Make a border of the potato around a stoneware platter. Put a layer
of Béchamel Sauce on the bottom of the platter, then a layer of
cold cooked flaked fish, cover with sauce, sprinkle with crumbs
and grated cheese, dot with butter, and brown in the oven. Serve
in the same dish.

ESCALLOPED FISH IN SHELLS

Allow one cupful of Cream Sauce to each cupful of cold cooked flaked
fish, seasoning with salt, pepper, grated onion, and lemon-juice.
Add chopped hard-boiled eggs if desired, or the yolk of one egg
beaten smooth with a little hot cream. Fill buttered shells with
the mixture, cover with crumbs, dot with butter, and brown in the
oven. Sprinkle also with minced parsley or grated Parmesan cheese,
or sweet green pepper.

FILLED FISH

Clean a fish thoroughly and take the flesh
[Page 467]
carefully from the skin. Do not injure the skin. Take out the bones,
chop the meat fine, and mix with an equal quantity of bread-crumbs.
Season with grated onion, salt, pepper, grated nutmeg, and minced
parsley. Add half a cupful of butter, half a cupful of blanched
and pounded almonds, three whole eggs, and the yolks of two more.
Fill the skin, preserving the natural shape of the fish, and sew
up. Simmer in court bouillon until done, drain, and stick the body
of the fish full of blanched almonds shredded. Strain the liquid
in which the fish was cooked, thicken with butter and flour cooked
together, season with lemon-juice, pour around the fish, and serve.

FISH FRITTERS

Mix any cold cooked flaked fish with an equal quantity of mashed
potatoes, seasoning with grated onion. Make into a paste with beaten
egg, shape into balls, dredge with flour, and fry in deep fat.
Dip in egg and crumbs before frying if desired.

FISH IN GREEN PEPPERS

Prepare Creamed Fish according to directions previously given.
Cut a slice from the pointed ends of green peppers, and remove the
seeds carefully. Stuff with the fish mixture, sprinkle with crumbs,
[Page 468]
and lay a bit of butter on top of each one. Put into a baking-pan
with a little hot water and bake carefully, basting as required.

FISH HASH

Cut salt pork into dice, fry crisp, and skim out the pork. Mix
together equal parts of cold cooked flaked fish and cooked potatoes,
cut small. Season to taste and cook slowly in the pork fat until
brown. Arrange the dice around the platter as a garnish.

JELLIED FISH SALAD

Mix cold flaked fish, which has been cooked in court bouillon,
with Mayonnaise. Add sufficient soaked and dissolved gelatine to
make the mixture very hard. One package of gelatine will solidify
one quart of the mixture. Pour into a mould wet in cold water and
put on the ice to harden. Turn out and serve with a garnish of
hard-boiled eggs and lettuce.

KEDJEREE--I

Prepare a Cream Sauce, take from the fire, season to taste, and
add two eggs well-beaten. Add cold cooked flaked fish and boiled
rice in equal parts, seasoning the rice with salt, pepper, cayenne,
[Page 469]
mace, and melted butter. Reheat and serve.

KEDJEREE--II

Moisten cold flaked fish with one egg beaten with two tablespoonfuls
of milk and a tablespoonful of melted butter. Heat thoroughly in
a double-boiler, season to taste, and serve with rice which has
been cooked for ten minutes in stock.

CRÉOLE KEDJEREE--I

Cook together for five minutes one cupful of cold cooked flaked
fish, one cupful of cold boiled rice, one hard-boiled egg chopped
fine, a tablespoonful of butter, and salt, red pepper, and curry
powder to season. Serve on buttered toast.

CRÉOLE KEDJEREE--II

Prepare according to directions given above, adding chopped onion
and garlic, and a little lemon-juice to the seasoning.

FISH LOAF

Line a buttered baking-dish with mashed potato that has been well
seasoned with pepper and salt, and made light with well-beaten
eggs. Fill the centre with Creamed Fish, seasoned to taste, cover
[Page 470]
with more mashed potato, rub with butter, and bake until the top
is nicely browned. Serve in the same dish.

FISH WITH LEMON SAUCE

Put to boil in a wide porcelain-lined kettle sufficient water to
cook the fish. Add one-half cupful of vinegar, and one-half cupful
of wine. Add a heaping tablespoonful of butter, and when melted,
put in the slices of fish, which have already been seasoned. Boil
until the fish is tender. In the meantime, beat the yolks of four
eggs until light with half a cupful of sugar, and the juice of two
lemons. Remove one cupful of fish stock from the kettle with the
fish. Let boil until thoroughly mixed, shaking the pan to prevent
curdling. Put on a serving-dish, and garnish with slices of lemon
and parsley.

BAKED FISH WITH LEMON SAUCE

Bake the fish in a pan with water and butter, taking care to add
water when all in the pan has been absorbed. When the fish is done,
drain off all the gravy which is in the pan, and put on the stove
to boil with one cupful of white wine. Beat the yolks of four eggs
with one-half cupful of sugar, stir a little wine in, add the juice
of two lemons, put back on the stove to thicken, and just before
[Page 471]
serving, pour the sauce over the fish. Half the quantity of sauce
can be used for a small family.

CREAM LEMON FISH

Boil the sliced fish until tender, in enough water to cover, to
which a lump of butter, half a cupful of vinegar, and salt and pepper
have been added. Beat the yolks of two eggs and two teaspoonfuls
of sugar, and add the juice of one lemon. Take the fish out of
the water, and put on the platter in which it is to be served.
Thicken the gravy with flour that has first been dissolved in a
little water. When thick, pour two cupfuls of the gravy over the
eggs and lemon, stirring all the time. When cold, add one-half
cupful of cream whipped stiff, and pour over the fish.

MASKED FISH

Cover the bottom of an earthen baking-dish with sliced onion, add
a thick layer of sliced raw potatoes, seasoning with salt and red
pepper. Cover with a layer of fish, add a layer of sliced tomatoes,
cover with raw potato, and fill the bowl with stock or water in
which one-half cupful of butter has been melted. Bake for two hours
in a slow oven.

[Page 472]
STEWED FISH À LA MARSEILLES

Cook three pounds of fish with a crab in equal parts of hot water
and cider, seasoning with minced garlic, parsley, and thyme, a
bay-leaf, and a clove. Cook for half an hour and thicken with a
tablespoonful each of butter and flour cooked together. Add the
yolks of two eggs beaten with a little cold water, and salt, pepper,
and lemon-juice to season. Add a green pepper chopped fine, and
two pods of okra. Simmer for fifteen minutes and serve in the dish
in which it is cooked.

FISH EN MATELOTE--I

Cut any firm-fleshed fish into strips and season with salt and
pepper. Parboil two sliced onions, drain, season, add a cupful
of hot water and half a cupful of Sherry. Add the fish and simmer
until done. Thicken with butter cooked in flour, and serve.

FISH EN MATELOTE--II

Cut three or four kinds of fish into convenient pieces for serving,
and sprinkle with salt and pepper. Cover with water and Claret in
equal parts, and add parsley, thyme, and bay-leaves to season.
Simmer until done. Take the fish up carefully and strain the
[Page 473]
cooking liquor. Fry a dozen or more small white onions brown in
butter. Add two tablespoonfuls of flour and the liquid drained from
the fish. Cook until thick, stirring constantly, and add boiling
water or stock, if too thick. When the onions are done, take from
the fire, season with lemon-juice, add a few cooked mushrooms,
pour over the fish, and serve.

MATELOTE OF FISH À LA NORMANDY

Fry brown in butter with sliced onions two pounds of fresh sliced
fish, using several kinds. Add two tablespoonfuls of flour, half
a dozen sliced mushrooms, salt, pepper, and lemon-juice to season,
a pinch of sweet herbs, and Claret and stock in equal parts to
cover. Simmer for half an hour and serve in a casserole.

FISH MOUSSELINES

Mince enough uncooked white fish to make two cups, 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
[Page 474]
with the sauce, and drop tiny balls of boiled potato in the sauce.
For sauce, make a stock of the fish bones and add to it two
tablespoonfuls of butter and two of flour cooked together. There
should be one and one-half cupfuls of stock. Add one-half cupful of
cream; and, when boiling, salt, pepper, and one tablespoonful of
grated horse-radish soaked in lemon-juice.

MOULD OF FISH

Line a buttered mould with seasoned mashed potato and fill the
centre with alternate layers of Creamed Fish and sliced hard-boiled
eggs. Cover with the potato and steam or bake. Turn out and serve
with any preferred sauce.

FISH PATTIES--I

Mix cold cooked flaked fish with Cream Sauce and put into buttered
patty-shells with alternate layers of crumbs. Sprinkle with crumbs,
dot with butter, and brown in the oven.

FISH PATTIES--II

Reheat cold cooked flaked fish in Béchamel Sauce, adding a few cooked
mushrooms. Fill patty-shells and brown in the oven.

[Page 475]
FISH AND OYSTER PIE

Butter a baking-dish and put in a layer of cold cooked fish, seasoning
with pepper and salt. Sprinkle with bread-crumbs, add a layer of
oysters, and season with nutmeg and minced parsley. Repeat until
the dish is full. Cover with crumbs and dot with butter, or with
a rich biscuit dough, and bake. If the biscuit crust is used, rub
with butter, and bake until brown.

FISH PIE

Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls
of melted butter, salt, pepper, minced parsley, and thyme to season,
and beat until smooth. Skin and bone two medium-sized fish, using
bass, cod, flounder, or mackerel. Scrape and pound half of the
flesh and add it to the bread paste. Cut the rest of the fish into
slices, season it, and arrange in layers in a deep baking-dish,
spreading each layer with the paste and seasoning. Cover with thin
slices of bacon and pour over one cupful of stock. Cover the pie
with pastry, leaving a hole in the middle for the steam to escape.
Cover with buttered paper and bake for three hours in a slow oven.
Take off the paper, brown the crust, and pour into the hole half
a cupful of stock to which a tablespoonful of Sherry or white wine
[Page 476]
has been added. Serve cold.

NORMANDY FISH PIE

Fill a baking-dish with any kind of fish, freed from skin, fat,
and bone, and cut into small pieces. Season with minced parsley,
grated nutmeg, salt, cayenne, black pepper, and mushroom catsup.
Moisten with white wine and brandy in equal parts, cover, bake,
and serve very hot.

FISH PIQUANT

Boil the fish whole in water seasoned well with onion, celery,
salt, red pepper, and a tiny bit of garlic. When tender, drain,
and put on a platter. Mix a lump of butter the size of an egg with
three tablespoonfuls of flour, then add the juice of one or two
lemons (according to size). Stir into this three cupfuls of the
water in which the fish was boiled, put back on the stove, and stir
until thickened. Remove from the fire, pour over the well-beaten
yolks of two eggs, add some cut up pickles and olives, pour over
the fish, and garnish with parsley or celery tops.

PICKLED FISH--I

Cut any kind of fish into pieces, dredge with flour, and fry. Cover
with hot vinegar, adding a sprig of mint, and a pod of pepper. Let
[Page 477]
cool in the liquid, drain, and serve very cold.

PICKLED FISH--II

Cut any firm-fleshed fish into small pieces, dredge with seasoned
flour, and fry brown in butter. Cover with boiling water to which
half a cupful of vinegar has been added. Add a chopped onion, two
tablespoonfuls of olive-oil, and a teaspoonful each of ground mace,
cloves, and allspice. Simmer for an hour and serve very hot.

POTTED FISH--I

Pound cold cooked flaked fish to a paste, seasoning highly with
salt, mustard, red and black pepper. Add melted butter to moisten,
pack closely in small stone jars or cups and steam for half an
hour. Cover with melted butter and keep in a cool place until ready
to use.

POTTED FISH--II

Cut the fish into convenient pieces for serving. For every six
pounds of fish allow one-fourth cupful each of salt, black pepper,
and stick cinnamon, one-eighth cupful of allspice and one teaspoonful
of clove. Put a layer of the fish in the bottom of an earthen pot,
[Page 478]
dredge with flour, sprinkle with spices, dot with butter, and
continue until the dish is full. Fill the jar with equal parts of
vinegar and water, cover tightly, and bake for five hours in a slow
oven. Serve cold.

POTTED FISH--III

Clean, skin, split, bone, and cut in small pieces three shad or
half a dozen small mackerel. Pack in layers in a small stone jar,
sprinkling each layer with salt, cayenne, and whole spices. Cover
with vinegar, close the jar tightly, and bake for five or six hours
in a slow oven. Let stand for two or three days before using. All
the small bones will be dissolved.

RÉCHAUFFÉ OF FISH--I

Take two cupfuls of cold cooked flaked fish and put into the chafing
dish with two tablespoonfuls of butter, one cupful of crumbs, salt
and pepper to season, and one egg beaten smooth with half a cupful
of cream. Simmer for five or six minutes.

RÉCHAUFFÉ OF FISH--II

Reheat one cupful of cooked flaked fish and one cupful of cooked
macaroni in butter. Season with salt, pepper, and tabasco sauce, and
[Page 479]
add one cupful of stewed and strained tomatoes. Heat thoroughly and
serve.

RÉCHAUFFÉ OF FISH--III

Prepare a Cream Sauce, using for liquid equal parts of cream and
fish stock. Add cold cooked flaked fish which has been seasoned
with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy
paste and minced parsley, and serve.

RÉCHAUFFÉ OF FISH--IV

Allow one cupful of Egg Sauce and four cupfuls of mashed potato
to each two cupfuls of cold cooked flaked fish. Put a layer of
potato in a baking-dish, lay the fish upon it, add the sauce, cover
with potato, spread with melted butter, and brown in the oven.

RÉCHAUFFÉ OF FISH--V

Brown a tablespoonful of flour in butter, add two cupfuls of milk,
and cook until thick, stirring constantly. Season with salt, pepper,
cayenne, ginger, and mace. Reheat cold cooked flaked fish in the
sauce.

RÉCHAUFFÉ OF FISH--VI

Reheat one and one-half cupfuls of stewed
[Page 480]
and strained tomatoes, seasoning with salt and pepper. Warm cold
cooked flaked fish in the sauce, take from the fire, add the yolk
of an egg beaten with a little cold water, and serve. The fish may
be put on a serving-dish and the sauce poured over it if desired.

FISH À LA REINE--I

Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning
with salt, pepper, and minced parsley. Add three chopped mushrooms
and the yolk of one egg well-beaten and reheat, but do not boil.
Serve in paper cases or shells.

FISH À LA REINE--II

Reheat cold cooked flaked fish in a Cream Sauce, seasoning with
pepper, salt, and minced parsley. Add a cupful of chopped cooked
mushrooms, and when very hot, take from the fire and stir in the
beaten yolks of two eggs. Serve in patty-shells or individual dishes.

FISH RISSOLES--I

Flake cold cooked fish, add one-third the quantity of grated
bread-crumbs, season with salt, pepper, grated onion, and melted
butter, and add enough well-beaten yolk of egg to make a smooth
[Page 481]
paste. Cut pie-paste into three-inch squares. Place a teaspoonful
of the minced fish in each square and cover with the paste. Wet
the edges to make sure they adhere. Dip the rissoles in egg and
crumbs, and fry in deep fat.

FISH RISSOLES--II

Season a cupful of cold cooked flaked fish with salt, pepper, and
melted butter. Soak a French roll soft in half a cupful of milk,
add the fish, and beat until smooth. Season with a little grated
onion and mix with two eggs well-beaten. Bake in small buttered
cups, turn out, and serve with any preferred sauce.

FISH SALAD

Cut a large fish into slices and boil the trimmings in water to
cover with a chopped onion, a little butter, and pepper and salt
to season. Boil for fifteen minutes, strain, and simmer the sliced
fish in it until done. Take up the fish carefully and squeeze the
juice of three lemons into the liquid. Season with cayenne, take
from the fire and add the yolks of six eggs and the whites of three
beaten with a little cold water. Reheat but do not boil; pour over
the fish and let cool. Serve very cold.

[Page 482]
FISH SALAD À LA TYROLIENNE

Add one cupful of cooked shrimps, cut into dice, to two cupfuls of
cold cooked flaked fish. Mix with four tablespoonfuls of vinegar,
two tablespoonfuls of capers, a pinch of celery seed, and a little
pepper. Add one green pepper freed from seeds and shredded. Mix
with Mayonnaise and serve on lettuce leaves with a garnish of
hard-boiled eggs.

STEWED FISH--I

Cover the trimmings of a large fish with cold water, boil for half
an hour, and strain. Add two fried onions and cover the fish with
the liquid. Add the juice of half a lemon and one tablespoonful of
butter and two tablespoonfuls of flour cooked to a smooth paste.
Simmer until the fish is done, season with salt, pepper, minced
parsley, and mushroom catsup, add one quart of parboiled oysters,
and serve.

STEWED FISH--II

Boil three sliced onions in water to cover until tender, and drain.
Season the onions with salt, pepper, cloves, mace, and allspice.
Cover with thick slices of fish. Add white wine or Claret and water
in equal parts to cover, and bring to the boil. Simmer until
[Page 483]
the fish is done, and thicken the liquid with butter and flour cooked
together.

STEWED OR SHARP FISH

Put in a fish-kettle on the stove one tablespoonful of fresh butter,
when melted add half an onion cut fine, a tiny piece of garlic,
cut fine; let brown, then add a tablespoonful of flour, lightly
browned, and enough water to cook the fish. To this liquor add
some cut up celery or celery seed, some finely chopped parsley,
two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of
cayenne pepper, some black pepper, a little ginger, and one
tablespoonful of fresh butter. When this mixture begins to boil,
add the fish, which has been cut up, and salted. Cook until done.
Remove the fish to a platter, and add to the liquor one cupful of
sweet milk, stirring constantly; boil for one minute, then pour
over the beaten yolks of two eggs, stirring all the time. Slice
a lemon over the fish, then pour the liquor over. Serve hot or
cold.

SWEET SOUR FISH

First cut up and salt the fish. Shad or trout is best. Put in a
fish-kettle with one and one-half cupfuls of water and one cupful
of vinegar, add one onion cut in slices, one dozen raisins, one
[Page 484]
lemon cut in slices, two bay-leaves, and six cloves. When this
mixture begins to boil, put in the fish and cook thoroughly. When
done, remove the fish to a platter. Put the liquor back on the
stove, add three tablespoonfuls of granulated sugar (which has been
melted and browned in a frying pan), then add two tablespoonfuls of
flour which has been rubbed smooth with a little water. Let boil
well and pour over the fish. If not sweet enough, add more sugar.
Serve cold.

SWEET SOUR FISH WITH WINE

Put to boil in a fish-kettle one cupful of water, one-half cupful
of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half
teaspoonful of ground cinnamon, and one onion cut in slices. Boil
thoroughly, then strain and add to it one lemon cut in slices, one
wineglassful of red wine, one dozen raisins, and one tablespoonful
of pounded almonds. Return to the fire, and when it comes to a boil,
add the fish, cut up and salted. Cook until done, remove the fish
to a platter, and to the liquor add a small piece of Leb-kuchen or
ginger cake, and stir in the well-beaten yolks of four eggs; stir
carefully or it will curdle. If not sweet enough, add more sugar.
[Page 485]
Pour over the fish. Shad or trout is the best fish to use.

SPICED FISH--I

Cook together for ten minutes one cupful of vinegar, one tablespoonful
of sugar, and six each of whole allspice, cloves, and peppercorns.
Strain over two cupfuls of cold cooked flaked fish, and serve very
cold.

SPICED FISH--II

Cool five pounds of sliced fish in salted water, drain, cool, and
skin. Boil together a quart of vinegar, two blades of mace, a small
onion sliced, a small red pepper, two tablespoonfuls of grated
horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard
seed, and half a cupful of water. Put the fish into an earthen
jar, pour over the hot spiced vinegar and let stand in a cold place
for two days before using.

FISH TIMBALES

Pound in a mortar one pound of fresh raw fish and press through
a purée sieve. To every cupful of fish pulp add a tablespoonful
of bread-crumbs soaked until soft in cream. Add also the beaten
yolk of one egg, and salt, pepper, grated onion, and nutmeg to
[Page 486]
season. Beat thoroughly, and for every cupful of pulp, fold in the
whites of two eggs beaten stiff. Fill a well-buttered mould
three-quarters full, set it into a pan of warm water, cover with
buttered paper, and bake for twenty minutes. Do not let the water
boil. Turn out on a platter and serve with any preferred sauce.

FISH TIMBALE--I

Run through a meat-chopper twice half a pound of white fleshed
fish. Add one cupful of soft bread-crumbs which have been boiled
to a smooth paste in a little milk. Cool, add to the fish, press
through a sieve, add six tablespoonfuls of cream, and salt and
pepper to season. Fold in carefully the stiffly beaten whites of
five eggs. Butter a small timbale mould, fill with the mixture, and
put in a baking-pan half full of boiling water. Cover with buttered
paper, bake for twenty minutes, and serve with Cream Sauce.

FISH TIMBALE--II

Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs
soaked in milk. Season with melted butter and grated onion and
moisten with the beaten yolks of eggs. Bake in buttered individual
moulds, turn out, and serve with a sauce made of one cupful of stewed
[Page 487]
and strained tomatoes mixed with a wineglassful of Sherry and half
a cupful of cream, and thickened with the beaten yolks of two eggs.
Add a few shrimps and cooked oysters to the sauce, pour around the
timbales, and serve.

FISH TIMBALES--III

Chop fine one cupful of raw fish and rub it through a sieve. Season
with salt, pepper, and grated onion, and add a dozen blanched almonds,
chopped fine. Fold in one cupful of whipped cream and the whites
of four eggs beaten very stiff. Fill small buttered moulds, set
into a pan of hot water, and bake carefully.

FISH TIMBALE--IV

Add one cupful of cold cooked flaked fish to one cupful of very
thick Cream Sauce and season with salt, cayenne, lemon-juice, and
minced parsley. Take from the fire, add the yolks of three eggs,
well-beaten, and cool. Fold in the whites of three eggs beaten
stiff, fill buttered individual moulds two-thirds full, set into
a pan of hot water, and bake for fifteen or twenty minutes. Serve
with any preferred sauce.

[Page 488]
TURBAN OF FISH--I

Prepare a Cream Sauce, seasoning with grated onion, powdered mace,
minced parsley, and lemon-juice. Add the yolks of two eggs. Put a
layer of cold cooked flaked fish in a buttered baking-dish, season
with salt, pepper, and lemon-juice, spread with the sauce, and
repeat until the dish is full. Cover with crumbs, dot with butter,
sprinkle with grated Parmesan cheese, and brown in the oven.

TURBAN OF FISH--II

Cut thin slices of fish into narrow strips, remove the skin, dip
in seasoned oil, and roll up, fastening with wooden toothpicks.
Dip in seasoned flour or in beaten egg and crumbs, fry in deep
fat, and serve with any preferred sauce. If preferred do not roll
the fish, but fry the strips straight.

FISH TURBOT

Reheat any kind of cold cooked fish in a Cream Sauce, adding the
beaten yolk of an egg to the sauce. Put into a buttered baking-dish,
cover with crumbs, dot with butter, sprinkle with grated Parmesan
cheese if desired, and bake brown, or put the fish and the sauce
in the baking-pan in separate layers.

[Page 489]
FISH TOAST

Mix cold cooked flaked fish with Cream Sauce, seasoning with salt,
pepper, lemon-juice, and minced parsley. Add the yolks of two eggs,
beaten with a little milk, and heat thoroughly, but do not boil.
Spread on very hot buttered toast.

FISH À LA VINAIGRETTE

Flake cold cooked fish and arrange on a platter with a border of
lettuce leaves. Pour over it a French dressing to which chopped
olives, capers, and pickles have been added.




[Page 490]
BACK TALK

The author, though at present unable to contemplate calmly even a
pair of fish-net curtains, is willing to admit that there are more
ways of cooking fish than appear here. The blank pages appended
are for additional recipes.

  O.G.




[Page 499]
INDEX

ANCHOVIES, ten ways to serve, 41 _ff_,
Anchovy butter sauce, 14

BASS, in season, 6; forty-five ways to cook,
  45 _ff_. (See also SEA-BASS and STRIPED
  BASS.)
    à la Bordelaise, 51
    à la Buena Vista, 56
    Baked, Nos. I, II, III, IV, 45, 46; with
      white wine, 46; with shrimp sauce, 47
    Boiled, 51; sea, with egg sauce, 51; with
      parsley sauce, 55; with mushrooms, 52;
      black, with cream sauce, 52
    Breaded, with bacon, 54
    Broiled, 53; black, 53
    Cold, with tartar sauce, 53
    Fillet of, breaded, 54
    Fried, with bacon, 54; black, 54; with tartar sauce, 55
    Matelote of, 55
    Stewed, with tomatoes, 53
    Stuffed, 47; à la Newport, 48; à la Manhattan,
      48; with tomatoes, 48; à la
      babette, 49; fillets, 49; à la Montmorency,
      49; sea, 50
BLACKFISH, in season, 6; eight ways to cook,
  65 _ff_.
    à l'Américaine, 65
    Baked, No. I, 67; No. II, 68
    Broiled, with Chili sauce, 66
    Matelote of, 66
    Stewed, à la Newport, 67
    with fine herbs, 65
    with port wine sauce, 68
BLUEFISH, in season, 6; twenty-six ways to
  cook, 69 _ff_.
    à la Icarienne, 76
    à la Venetienne, 76
    Baked, No. I, 69; No. II, 70; No. III, 70;
      No. IV, 71; No. V, 71; No. VI, 71;
      à la Italienne, 69; à la Naples, 72
    Boiled, 73
    Broiled, 73; No. II, 73; à la beurre noir,
      74; with mustard sauce, 74;
    Escalloped, 75
    Fillets of, à la Duxelles, 75; with anchovy
      sauce, 75
    Fried, 77
    Fried fillets of, 76
    Matelote of, 74
    Pan-broiled, 73
    Steamed, 77
    Stuffed, No. I, 74; No. II, 74
Bouillons, court, eleven varieties of, 8-11
BUTTER-FISH, in season, 6; five ways to cook,
  79 _ff_.
    Boiled, 80
    Fried, No. I, 79; No. II, 79; No. III, 79
    with fine herbs, 79

CARP, in season, 6; twenty-two ways to cook,
  81 _ff_.
    à l'Allemande, 83
    à la Bordelaise, 84
    à la bourguinotte, 87
    à la Coblentz, 85
    à la Française, 85
    à la Italienne, 83
    à la Lyons, 88
    à la Périgueux, 87
    à la Provençale, 88
    Baked, Nos. I, II, 81; à la marinière, 86
    Boiled, 82
    Broiled, 84
    Fried, No. I, No. II, No. III, 85
    in matelote, 86
    Pickled, 8
    Steamed, 86
    Stewed, No. I, 82; No. II, 82
Catching of unshelled fish, 1 _ff_.
CATFISH, in season, 6; six ways to cook, 89 _f_.
    Boiled, 90
    Fried, No. I, No. II, No. III, 89
    Stewed, 90
CODFISH, in season, 6; sixty-seven ways to
  cook, 91 _ff_.
    à la Beauregard, 102
    à la Béchamel, 105
    à la bonne femme, 101
    à la Creole, No. I, No. II, 98
    à la flamande, 105
    à la Seville, 104
    au gratin, 99
    Baked, No. I, No. II, No. III, 91, 92;
      salt, 92; à la Montreal, 93; à la Nantucket,
      93; with cheese sauce, 93;
      quick, 94; rock, with dressing, 94;
      à la Bedford, 94; with cream, 95
    Balls, 98
    Boiled, No. I, No. II, 95; salted, with egg
      sauce, 95, 97; with oyster sauce, 96;
      with cream sauce, 96; à la Hollandaise,
      96; with caper sauce, 96; No. II, 97;
      creamed, 97
    Boiled tongue of, with egg sauce, 103
    Broiled salt, 101, 110
    Creamed and baked, 92, 100
    Devilled, 104
    Escalloped, with macaroni, 99; with cheese, 100
    Fricasséed salt, 100
    Fillets of, 109; fried, 110
    Fried, 110; à la maître d'hôtel, 110
    Fried tongue of, 103
    Fritters, 104
    Matelote of, 109
    Pie, 110
    Puffs, 99
    Salt, à la brandade, 106; with brown butter, 107
    Soufflé, 101
    Steak, 107; broiled with bacon, 107;
      No. II, 108; breaded, 108; fried, 108;
      a la Narragansett, 108
    Stewed, à la Lincoln, 102; à la Shrewsbury,
      106; with oysters, 106, 109
    Tongue of, à la poulette, 103; à la beurre
      noir, 103
    with macaroni, 101
Court bouillons, eleven varieties of, 8-11

EELS, in season, 6; forty-five ways to cook,
  113 _ff_.
    à la Indienne, 117
    à la London, 118
    à la Lyonnaise, 116
    à la Normandy, 118
    à la poulette, 119
    à la Reine, 119
    à la Tartar, 117
    à la Villeroy, 116
    Baked, 128; with tartar sauce, 128
    Boiled, 127
    Broiled, No. I, No. II, 113, 114; with sour sauce, 114
    Collared, 129
    Creamed, 130
    English pie, 129
    Fricassée of, 119, 120
    Fried, No. I, No. II, No. III, No. IV, 115;
      in batter, 116
    Green, 127
    Matelote of, Nos. I, II, III, 124, 125;
      à la Parisienne, 125; à la Genoise, 126;
      à la Bordelaise, 127
    Pickled, 127
    Stewed, with cucumbers, 120; No. I,
      120; Nos. II, III, IV, 121, 122; à l'Anglaise
      122; à l'Américaine, 122;  à
      la poulette, 123; à la canotière, 123;  à
      la Genevoise, 123
    Stuffed, à la Italienne, 118

FINNAN-HADDIE, fifteen ways to cook, 131 _ff_.
    à la Delmonico, 133
    Baked, Nos. I, II, 132
    Boiled, Nos. I, II, 131
    Broiled, Nos. I, II, III, IV, 131, 132
    Creamed, 135
    Escalloped, 133
    Hash, 134
    Savory, 134
    Toasted, 133
    with tomatoes, 134
Fish, unshelled, the catching of, 1 _ff_; in season, 6
Fish sauces, one hundred varieties of, 13 _ff_.
FLOUNDER, in season, 6; thirty-two ways to
  cook, 137 _ff_.
    à la Française, 141
    à la Janin, 141
    à la Provençale, 142
    au gratin, 150
    Baked, 137; à la Italienne, 137; à la
      Bonvallet, 138; à la Parisienne, 138;
      à la St. Malo, 139; fillets of, in wine,
      139, 140
    Breaded turban of, 142; with anchovies,
      142; with oysters, 143
    Broiled, 149
    Fillets of, au gratin, 144; à la Lyons,
      144; à la Normandy, 145; with green
      peas, 146; stuffed, Nos. I, II, 146;
      steamed, 147; rolled, 148; broiled,
      148
    Fricassée of, 143
    Fried, 143; fillets of, 144
    Pie à la Normandy, 149
    with fine herbs, 140
    with wine sauce, 149
FROG LEGS, twenty-seven ways to cook,
  151 _ff_.
    à la Creole, 159
    à la Hollandaise, 157
    à la poulette, Nos. I, II, 158
    à la Provençale, 157
    au beurre noir, 157
    Baked, 153
    Broiled, 153
    Fricassée of, Nos. I, II, III, 154; brown, 155
    Fried, Nos. I, II, III, IV, V, VI, 151, 152;
      southern, 152; à l'Anglaise, 153; à la
      Française, 153
    Patties, 158
    Sauté, 152
    Southern fried, 152
    Stewed, Nos. I, II, III, IV, 155, 156

HADDOCK, in season, 6; twenty ways to cook,
  161 _ff_.
    à la crème, 167
    Baked, Nos. I, II, III, 162, 163; fillets of,
      163; with sauce, 163; with oyster
      stuffing, 164
    Boiled, with white sauce, 165; with egg
      sauce, 165; with lobster sauce, 166
    Broiled, Nos. I, II, à la maître d'hôtel, 161;
      smoked, 161
    Cutlets, 168
    Fillets of, à la royale, 167
    Fried fillets of, Nos. I, II, 162; smoked,
      162
    Rarebit, 164
    Stewed, 166
    with oysters, 167
HALIBUT, in season, 6; eighty ways to cook,
  169 _ff_.
    à la Conant, 171
    à la Creole, Nos. I, II, III, 172
    à la maître d'hôtel, 171
    à la majestic, 170
    à la poulette, 196
    à la rare bit, 170
    au gratin, 182
    Baked, Nos. I, II, III, IV, V, 174; with
      lobster sauce, 175; with tomato sauce,
      175; with cream, 175; fillets au gratin,
      176; steaks with oysters, 176; chicken,
      177; steaks, Nos. I, II, III, 178
    Boiled, 191; steaks au gratin, 192; steaks,
      Nos. I, II, 192; à la Béchamel, 193; with
      parsley sauce, 193
    Breaded, 190; steaks of, 195
    Broiled, Nos. I, II, III, IV, V, 169, 170;
      à la Boston, 170
    Carbonade of, 193
    Coquilles of, 190
    Creamed, 183
    Devilled, Nos. I, II, 178, 179
    Escalloped, 182; au parmesan, 195
    Fillets of, à la poulette, 186; cold, 187;
       with tomato sauce, 187; with oysters,
       187; with brown sauce, 188; with
       potato balls, 188
    Fish balls of, 190
    Fried, Nos. I, II, III, with tomato sauce, 194
    Fried fillets of, Nos. I, II, 188, 189
    in cucumbers, 181
    in ramekins, 190
    Loaf, 189
    Mayonnaise of, with cucumber, 189
    Moulded, with green peas, 179
    Mousselines, 185
    Pie, 184
    Pudding, 191
    Salad, 183
    Sandwiches of, 180
    Steak à la jardinière, Nos. I, II, 181
    à la Flamande, 183
    Steamed, 185
    Timbale, 186, 195
    Turbans of, 180
    Turkish, 184
    with anchovy sauce, 182
    with caper sauce, 191
    with eggs, 189
    with lobster à la Hollandaise, 180
HERRING, in season, 6; twenty-five ways to
  cook, 197 _ff_.
    à la Normandy, 199
    Baked smoked, 203; fresh, 203
    Balls, 202
    Boiled, 200 Broiled, 198; with mustard sauce, 198;
      smoked, 198; with cream sauce, 199
    Escalloped, 204
    Fried, Nos. I, II, III, 199
    Grilled smoked, 204; fresh, 204
    Marinade of, 203
    Matelote of, 197
    Pickled, 202
    Relish, 200
    Salad, 200; à la Brenoise, 201; Swedish,
      201; smoked, 202
    Smoked, à la marine, 200
    Stewed, 197

KINGFISH, in season, 6; nine ways to cook,
  205 _ff_.
    à la meunière, 207
    Baked, 206; with white sauce, 207
    Boiled, 205; à la Hollandaise, 205
    Broiled, 206
    Fried, Nos. I, II, III, 205, 206

MACKEREL, in season, 6; sixty-five ways to
  cook, 209 _ff_.
    à la Bretonne, 228; salt, 228
    à la Havraise, 225
    à la Tyrol, 227
    Baked, Nos. I, II, III, IV, 218, 219, 220;
      fillet of, 220, 221; with cream, 221;
      fresh, with fine herbs, 222; Spanish,
      222; with oyster stuffing, 223; salt,
      224; salt, with cream sauce, 224
    Boiled, Nos. I, II, III, IV, 213, 214; with
      gooseberry sauce, 214; à la persiallde,
      215; fresh, 215; à la Bolonaise, 215;
      salt, Nos. I, II, III, IV, V, VI, VII,
      216, 217, 218
    Broiled Spanish, Nos. I, II, 209; fresh,
      Nos. I, II, III, 210; with anchovy
      butter, 210; au beurre noir, 210; à la
      Livournaise, 211; with Normandy
      sauce, 211; à la fleurette, 211; salt,
      Nos. I, II, III, 212, 213; with cream,
      213; with tarragon sauce, 213
    en papillotes, 229
    Fillets of, à la Horly, 228; à la Indienne,
      228, 230
    Fried, 224; salt, 224
    German pickled, 231
    Potted, 229
    Scotch pie, 229
    Spanish à la Castillane, 225; à la Espagnole,
      226; à la Nassau, 226; à la
      Vénitienne, 227; salad, 231
    Stuffed, with anchovy sauce, 231
    Toasted salt, 229
    with white wine sauce, 230
Miscellaneous recipes, one hundred, 453 _ff_.
MULLET, in season, 6; five ways to cook, 233 _f_.
    à la maître d'hôtel, 233
    Baked, 233
    Broiled, 233; with melted butter, 233
    Fried, 234

PERCH, in season, 6; fifteen ways to cook,
  235 _ff_.
    à l'Allemande, 236
    à la Française, 237
    à la maître d'hôtel, 237
    à la Normandy, 237
    à la Sicily, 238
    à la Stanley, 238
    Baked, 239
    Boiled, 235; with oyster sauce, 236
    Broiled, 235
    Fried, Nos. I, II, III, 235
    Salad, 239
    Stewed, à la batelière, 236
PICKEREL, in season, 6; ten ways to cook,
  241 _ff_.
    à la Babette, 244
    Baked, Nos. I, II, 242; with oyster sauce,
      243; with egg sauce, 243
    Broiled, à la maître d'hôtel, 241
    Fried, Nos. I, II, 241; with tomato sauce,
      242; à la crème, 242
    Stuffed, 243
PIKE, in season, 6; twenty ways to cook, 245 _ff_.
    à l'Allemande, 250
    à la Française, 251
    à la Normandy, 251
    Baked, Nos. I, II, 247, 248; à la Française,
      248; stuffed, 248; in sour cream, 249
    Boiled, with melted butter, 246; with
      caper sauce, 246; with horseradish
      sauce, 246; with egg sauce, 246; à la
      Duboise, 247
    Crimped à la Hollandaise, 250
    Fried, Nos. I, II, 245; à la Hollandaise, 245
    Pickled, 251
    Roasted, 250
    Salad, 249
POMPANO, in season, 6; ten ways to cook,
  253 _ff_.
    à la Cardinal, 255
    Broiled, Nos. I, II, III, 253; à la maître
      d'hôtel, 253
    Fillets of, 254; à la Duchesse, 254; au
      gratin, 255
    Fried, Nos. I, II, 254

Recipes, one hundred miscellaneous, 453 _ff_.
RED SNAPPER, in season, 6; thirteen ways to
  cook, 257 _ff_.
    à la Babette, 260
    à la Beaufort, 261
    Baked, Nos. I, II, III, 257, 258; with
      tomato sauce, 258; à la Creole, 259
    Boiled, Nos. I, II, 257
    Fried, 257
    Steamed, 260
    Stuffed, 259; a la Creole, 260

SALMON, in season, 6; one hundred and thirty
  ways to cook, 263 _ff_.
    à l'amiral, 277
    à l'Allemande, 277
    à la Bordeaux, 278
    à la Candace, 278
    à la Chambord, 279
    à la Espagnole, 279
    à la Genoise, 280
    à la Italienne, 280
    à la Lyons, 276
    à la Marseilles, 281
    à la Maryland, 281
    à la Naples, 282
    à la Provençale, 282
    à la Provence, 282
    à la supreme, 269
    à la Waldorf, 283
    à la Windsor, 272
    Baked, Nos. I, II, III, 270, 271; with
      cream sauce, 271; in paper, 271; steaks,
      272; cutlets, 272
    Banked, 302
    Boiled, Nos. I, II, 265, 266; with egg
      sauce, 266; with green sauce, 266;
      steaks, Nos. I, II, III, 267; à la piquant,
      268; à la Waldorf, 268
    Box, 293
    Broiled, Nos. I, II, III, 263; in paper, 264;
      steaks, Nos. I, II, III, 264; à la ravigote, 264
    Broiled kippered, 305; salt, 306
    Broiled smoked, Nos. I, II, III, IV, V, 304,
      305; à la maître d'hôtel, 305
    Chartreuse of, 286
    Chops, 296
    Coquilles of, 301
    Creamed, 300; on toast, 286, 300; baked,
      300
    Croquettes, Nos. I, II, III, IV, V, VI,
      293, 294, 295; Swedish, 296
    Curried, 286; Nos. I, II, III, 299
    Cutlets, in papillotes, 265, 274, 296; with
      caper sauce, 265; with parsley sauce,
      265; with oyster sauce, 268
    Devilled, 302
    en casserole, 303
    en papillotes, 273
    Escalloped, Nos. I, II, 301
    Fillets of, en papillotes, 274; à la Horly,
      277, 283
    Fricassee of, 287, 299
    Fried, Nos. I, II, III, 275; steaks, 275;
      cutlets, 275, 276; with Milanaise sauce,
      276
    Fried kippered, 305
    in green peppers, 303
    Jellied, 288; No. II, 288
    Loaf, Nos. I, II, III, IV, 297, 298, 299
    Mayonnaise of, 269; with cucumbers, 286
    Moulded, 303
    Mousse, 284; à la Martinot, 284
    on toast, 291
    Patties, 289, 301
    Pie, 288
    Pickled, Nos. I, II, III, 290
    Pickled salt, 306
    Pressed, 302
    Pudding, 269
    Salt, in papillotes, 306
    Smoked, 305
    Soufflé, 291
    Spiced, 290
    Steaks, à la Flamande, 273; with claret
      sauce, 285; à la marinière, 281
    Stuffed, 273
    Timbales, 291
    Turbot, Nos. I, II, 292
    with cucumber, 293
    with eggs, 287
    with oyster sauce, 268
SALMON-TROUT, in season, 6; fourteen ways
  to cook, 307 _ff_.
    à la Genoise, 310
    à la Hollandaise, 310
    à la maître d'hôtel, 310
    à la Richelieu, 310
    Baked, Nos. I, II, III, 309
    Boiled, Nos. I, II, III, IV, 307, 308
    Fried, cutlets, 307
    Pickled, 311
    with shrimp sauce, 311
SARDINES, twenty ways to cook, 313 _ff_.
    à la Cambridge, 318
    à la maître d'hôtel, 316
    à la Piedmont, 316
    Baked, Nos. I, II, III, IV, 314, 315
    Broiled, Nos. I, II, III, 313; on toast, 313
    Canapes, 318
    Curried, Nos. I, II, 315
    Devilled, 316
    Fried, 315
    in crusts, 317
    in egg cups, 318; à la Bearnaise, 318
    Rarebit, 319
    Salad of, 317
    Stuffed, 317
SAUCES, one hundred varieties of, 13 _ff_.
    Admiral, 13
    Albert, 13
    à la Gasconne, 24
    Allemande, No. I, 13; No. II, 14
    Anchovy butter, 14; Anchovy No. I, 15;
      No. II, 15; No. III, 15
    Aurora, 15
    Avignonnaise, 16
    Bearnaise, 16; No. II, 16; No. III, 16;
      quick, 17
    Béchamel, 17
    Bombay, 17
    Bordelaise, 17; white, 18
    Brown, 18; No. II, 18; butter, 19
    Butter, 19
    Caper, 19; No. II, 19
    Claret, 19
    Colbert, 19
    Cream, 20
    Cucumber, 20; No. II, 20; No. III, 20
    Curry, 21
    Drawn-butter, 21
    Dutch, 21
    Duxelles, 22; No. II, 22
    Egg, 22; No. II, 22
    Espagnole, 23
    Fine herb, 23; No. II, 23
    Flemish, 23
    Garlic, 24
    Geneva, 24
    Gooseberry, 25
    Hessian, 25
    Hollandaise, 25; No. II, 25
    Horseradish, 26; No. II, 26; No. III, 26
    Italian, 27; brown, 27
    Japanese, 27
    Jersey, 28
    Lemon, 28; No. II, 28; with parsley, 33
    Livournaise, 28
    Lobster, 28; No. II, 29
    Maître d'hôtel, 29
    Mayonnaise, 29
    Milanaise, 30
    Mushroom, 30
    Niçoise, 31
    Nonpareil, 31
    Normandy, 31
    Olive, 31
    Oyster, 32; No. II, 32
    Parsley, 32; No. II, 32; with lemon, 33
    Persillade, 33
    Piquant, 33; No. II, 34
    Poor man's, 34
    Portuguese, 34
    Ravigote, 35; cold, 35
    Remoulade, 35
    Royale, 35
    Sardine, 36
    Shad-roe, 36
    Shrimp, 36
    Sicilian, 36
    Spanish, 37
    Supreme, 37
    Tartar, 37; No. II, 37; No. III, 38
    Tomato, 38; No. II, 38; No. III, 38; brown, 39
    Veloute, 39
    Venitienne, 39; No. II, 39
    Vinaigrette, 40
    Whipped cream, 40
    White, 40
SEA-BASS, à la Buena Vista, 56
    à la Française, 57
    à la poulette, 53
    Boiled, with egg sauce, 51; with parsley
      sauce, 55; with melted butter sauce, 57
    Broiled, 56
    Fried, with tartar sauce, 55
    Matelote of, 55
    Stuffed, 50
    with black butter, 58
SHAD, in season, 6; ninety-five ways to cook,
  321 _ff_.
    Baked, Nos. I, II, III, IV, V, VI, VII,
      VIII, IX, X, 325-329; in milk, 329;
      à la Virginia, 330; à la Carolina, 330;
      with fine herbs, 331; stuffed with
      oysters, 331
    Boiled, 323; with egg sauce, 323; roe,
      323; with Hollandaise sauce, 324;
      cold, 324; à la Virginia, 325; salt,
      325
    Broiled, Nos. I, II, III, IV, V, 321, 322;
      salt, 322
    Creamed, 336
    Cutlets, 323
    Fried, Nos. I, II, 322; boned, 323
    in court-bouillon, 324
    Panned, 335
    Pickled, Nos. I, II, 336
    Planked, Nos. I, II, III, IV, 334, 335
    Roasted, 333
    Stewed, 335
    Stuffed, Nos. I, II, III, 332, 333
    Toasted, 334
    Vert-pré, 337
SHAD-ROE, various ways to cook, 337 _ff_.
    à la Baltimore, 349
    à la Brooke, 349
    à la maître d'hôtel, 350
    à la Maryland, 350
    Baked, Nos. I, II, III, IV, V, VI, 340-342;
      with bacon, 343; in tomato sauce, 343;
      with cream sauce, 343
    Broiled, Nos. I, II, III, IV, V, 337, 338;
      with bacon, 338
    Croquettes, Nos. I, II, III, IV, V, VI,
      VII, VIII, 345-348
    en brochette, 351
    Escalloped, Nos. I, II, III, IV, 344, 345
    Fried, Nos. I, II, III, IV, V, VI, VII, 339, 340
    Kromeskies, 351
    Panned, 350
    Sauté, 340
    with bass, 58
    with brown butter sauce, 351
    with brown sauce, 353
    with eggs, 352
    with mushrooms, 352; creamed, 352
    with oysters, 353
SHEEPSHEAD, in season, 6; sixteen ways to
  cook, 355 _ff_.
    à la Bahama, 357
    à la Birmingham, 357
    à la Caroline, 358
    à la Creole, 358
    à la Hollandaise, 359
    à l'Indienne, 359
    à la Louisianne, 359
    à la majestic, 360
    à la Mobile, 360
    Boiled, 355; with oyster sauce, 355
    Broiled, 356
    Fried fillets of, 356
    with caper sauce, 356
    with drawn butter, 356
    with parsley sauce, 356
SKATE, in season, 7; nine ways to cook, 363 _ff_.
    à l'Italienne, 365
    à la royale, 365
    Baked, 364
    Boiled, 363; with black butter, 363; with
      caper sauce, 364; with oyster sauce, 364
    Fried, 363
    with fine herbs, 364
SMELTS, in season, 7; thirty-five ways to
  cook, 367 _ff_.
    à la Boulanger, 375
    à la Davis, 375
    à la Dresden, 376
    à la Toulouse, 376
    au beurre noir, 375
    au gratin, 375
    Baked, Nos. I, II, III, 369; à la Duxelles,
      370; à la Manton, 370
    Boiled, 376
    Broiled, Nos. I, II, III, IV, V, 367, 368;
      à la Bearnaise, 368; with onion sauce, 368
    Croquettes, 378
    Fried, Nos. I, II, III, IV, V, VI, 370, 371;
      à l'Anglaise, 371; au beurre noir, 372;
      à la Parisienne, 372; with salt pork,
      372
    in matelote, 378
    Stewed, 377
    Stuffed, Nos. I, II, III, 373; à l'Italienne,
      373; au gratin, 374
    with fine herbs, 377
    with mayonnaise, 377
SOLE, in season, 7; fifty-five ways to cook,
  379 _ff_.
    Baked fillets of, Nos. I, II, 380; with
      wine sauce, 381
    Boiled, 379
    Broiled, Nos. I, II, 379
    Chaudfroid of, 399
    Fillets of, in white wine, 381; à la
      Percy, 384; à la Bordeaux, 384; à la
      crème, 385; à la Française, 386;  à
      l'Italienne, 386; à la Joinville, 386;
      à la maréchale, 388; à la Provence,
      391; à la Trouville, 392; with anchovies,
      395; à la Venetienne, Nos. I, II,
      392, 393; in cases, 395; with fine herbs,
      396; with mushrooms, 396; with oysters,
      397; with ravigote sauce, 397;
      in turbans, 397; with wine, 398; rolled,
      398; stuffed, 399
    Fried, Nos. I, II, 382; fillets of, Nos. I, II,
      382; à la Horly, 383; à l'Anglaise, 383;
      à la Colbert, Nos. I, II, 383; with
      shrimp sauce, 383
STRIPED BASS, with shad-roe, 58
    à l'Américaine, 62
    à l'aurore, 384
    à la cardinal, 60
    à la Colbert, 385
    à la commodore, 61
    à la Conti, 63
    à la Dauphine, 60
    à la Dieppoise, 385
    à la maître d'hôtel, 387
    à la Marseilles, 63
    à la Normandy, Nos. I, II, III, IV, 388-390;
      fillets of, 390
    au gratin, Nos. I, II, III, IV, 394
    Fillets of, à la Bordelaise, 58; à la Manhattan, 59
    Fritters of, 400
    Stewed, with oyster sauce, 395
    with caper sauce, 60
    with fine herbs, 396
STURGEON, in season, 7; twenty-five ways to
  cook, 401 _ff_.
    à la cardinal, 405
    à la Française, 405
    à la Normandy, 406
    à la Russe, 407
    Baked, Nos. I, II, III, IV, 404
    Boiled, Nos. I, II, 401; steaks, Nos. I, II,
      III, 401, 402
    Fried, Nos. I, II, III, 402, 403
    Grilled, 409
    Panned, 409
    Pickled, 409
    Roasted, 410
    Steak, Nos. I, II, 408
    Stewed, Nos. I, II, 407

TROUT, in season, 7; fifty ways to cook, 411 _ff_.
    à l'aurore, 421
    à la Cambaceres, 421
    à la Chambord, 422
    à la chevalière, 422
    à la Gasconne, 423
    à la Geneva, 422
    à la Hussar, 423
    à l'Italienne, 423
    à la Provence, 423
    à la royale, 424
    à la Vénitienne, 424
    au beurre noir, 425
    au gratin, Nos. I, II, 424, 425
    Baked, Nos. I, II, III, 415, 416; brook,
      Nos. I, II, III, 416, 417; with white
      wine, Nos. I, II, 418; à la Chambord,
      418; with mushroom sauce, 419; with
      Polish sauce, 419; in papers, 420
    Boiled, Nos. I, II, 412; brook, 412, 413
    Broiled, Nos. I, II, 411; à la maître
      d'hôtel, 411; brook, 411; with bacon, 412
    en papillotes, 427
    Escalloped, 427
    Fillets of, à l'aurore, 415
    Fried, Nos. I, II, III, 413, 414; brook,
      414; fillets of trout, Nos. I, II, 414;
      with mushroom sauce, 414
    in cases, 420, 421
    Steamed, 426
    Stuffed, 420
    Tenderloin of, 426
    with fine herbs, 419
    with remoulade sauce, 415
    with shrimp sauce, 425
TURBOT, in season, 7; fifteen ways to cook, 429 _ff_.
    à la Béchamel, 430
    à la crème, Nos. I, II, 431
    à la Hollandaise, 432
    au beurre noir, 430
    au gratin, Nos. I, II, 431, 432
    Baked, 430
    Boiled, 429
    Broiled, 429; à la Provence, 429
    Fillets of, à l'Indienne, 432; à la maréchale,
      433; à la ravigote, 433; with cream, 433

WEAKFISH, in season, 7; five ways to cook, 435 _ff_.
    Baked, Nos. I, II, 435
    Fillets of, in cases, 436; à l'Orly, 436; à la Havraise, 436
    Fried, 435
    Turbans of, 437
WHITEBAIT, in season, 7; four ways to cook, 439 _ff_.
    Devilled, 440
    Fried, Nos. I, II, III, 439
WHITEFISH, in season, 7; twenty-five ways to cook, 441 _ff_.
    à la crème, Nos. I, II, 445
    à la maître d'hôtel, 446
    à la Point Shirley, 447
    au gratin, Nos. I, II, 446
    Baked, Nos. I, II, III, 442, 443; fillets of,
      443; à la Bordeaux, 444
    Boiled, 441; à la Mackinac, 441
    Broiled, Nos. I, II, III, 442
    Creamed, à la Madison, 448
    Croquettes, 448
    Fried, Nos. I, II, III, 441, 442
    Jellied, 448
    Planked, Nos. I, II, 447
    Stuffed, 444; with oyster sauce, 444
    with fine herbs, 449
WHITING, eight ways to cook, 451 _ff_.
    Boiled, 451
    Broiled, 451
    Fillets of, à la maître d'hôtel, 451; à la
      maréchale, 451; à l'Orly, 452; à la
      royale, 452
    Fried, 451
    with fine herbs, 452








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