CHAPTER VIII

FISH[6]

84.--BAKED COD STEAKS

Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often. Remove skin and bone, and pour over fish either Cheese Sauce (see No. 188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same way.

85.--BAKED STUFFED HADDOCK

Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270).

86.--BOILED HALIBUT

Order two pounds of halibut cut near the tail; wash, cover with boiling water, add one tablespoon each of salt and vinegar, and boil about twenty-five minutes, skimming when necessary; drain, remove skin, and serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188).

87.--FRIED FILLETS OF FLOUNDER

Have skin and bone removed from two medium-sized flounders; divide each piece of fish lengthwise, making eight fillets; wash and dry, brush with melted butter, and season with salt and pepper; roll, fasten with skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat from five to seven minutes. Serve with Sauce Tartare (see No. 202).

88.--FISH SAUTEED WITH SALT PORK

Cut one-quarter pound of salt pork in thin slices, try out in frying pan, and remove scraps to platter. Cut cod, haddock, white fish, or any similar fish into one-inch slices; wash, season with salt and pepper, dip in corn meal, and saute on each side in pork fat about seven minutes, or until brown.

89.--BROILED OYSTERS

Select large oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter.

90.--OYSTERS WITH BROWN SAUCE

1 pint oysters 1/8 teaspoon celery salt 3 tablespoons bacon fat 1/8 teaspoon pepper 5 tablespoons flour 1/4 teaspoon kitchen bouquet Stock or milk 1 teaspoon Worcestershire sauce 1/2 teaspoon salt

Cook oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to the oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621).

91.--CREAMED OYSTERS

1 pint small oysters 3/4 teaspoon salt 2-1/2 tablespoons butter 1/4 teaspoon paprika 5 tablespoons flour 1/4 teaspoon celery salt Milk

Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.

92.--CREAMED OYSTER PIE

Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown.

93.--OYSTERS AND MACARONI

Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.

94.--OYSTER SHORTCAKE

Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon.

95.--PANNED OYSTERS

Heat and butter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot.

WARMED-OVER FISH

96.--CREAMED FISH

1 cup milk 2 tablespoons flour 1 slice onion 1/2 teaspoon salt 1 slice carrot 1/8 teaspoon pepper Bit of bay leaf 1-1/2 cups flaked fish 1 tablespoon butter 1/2 cup buttered crumbs

Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs.

97.--FISH AND POTATO PIE

Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch of the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon.

98.--FISH TIMBALES

1-1/2 cups hot milk 1/2 teaspoon salt 1 tablespoon butter 1/2 teaspoon grated onion 4 cup dried and sifted bread crumbs 1 beaten egg 1/4 teaspoon paprika 1-1/2 cups cold flaked fish

Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188).

99.--CREOLE SALMON

2 tablespoons bacon fat 1 cup hot milk 1 green pepper finely chopped 1/4 teaspoon paprika 1 onion finely chopped 1/2 teaspoon salt 1/2 cup tomato 1 can salmon 1/8 teaspoon soda

Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice.

100.--DUTCH SALMON

2 tablespoons bacon fat 1 teaspoon salt 4 cups cabbage coarsely chopped 1/8 teaspoon pepper 1/4 cup boiling water 1 can salmon

Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.

101.--SALMON LOAF

1 cup dried bread crumbs 1 cup boiling water 1 teaspoon salt 1 beaten egg 1/4 teaspoon pepper 1 can salmon flaked 1 teaspoon onion juice

Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon.

102.--SALMON AND PEAS SOUFFLE

1 cup hot milk 1/4 teaspoon paprika 3/4 cup soft bread crumbs 1-1/2 cups flaked salmon 1 tablespoon butter 1/2 cup peas 1/2 teaspoon salt Whites of 2 eggs

Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.

103.--FRIED SCALLOPS

Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202).

104.--LOUISIANA SHRIMPS AND RICE

2 tablespoons beef drippings 1 teaspoon salt 1 onion finely chopped 1/4 teaspoon paprika 3 tablespoons flour 2 cups cooked rice 1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces 1-1/2 cups stock or water

Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.

SALT AND SMOKED FISH

105.--FINNAN HADDIE BAKED IN MILK

Wash fish, and soak in lukewarm water for half an hour; put in baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter, and strain liquid in the pan over fish.

106.--BAKED HERRING

Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven.

107.--BAKED SALT MACKEREL (Spiced)

Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting frequently.

108.--SALT FISH BAKED WITH CRACKERS

1 cup flaked fish 2 cups milk 4 butter crackers 1 tablespoon butter Cold water A few grains pepper 1 egg slightly beaten

Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven.

109.--BROILED FINNAN HADDIE

Wash well, and soak in lukewarm water half an hour; dry, brush with melted butter, and broil for fifteen minutes, turning often; spread with butter, sprinkle with lemon juice, and serve very hot.

110.--BROILED SALT CODFISH

Select thick pieces of fish, and soak over night in cold water; drain, dry, brush with melted butter, and broil over a moderate fire ten minutes, turning often. Spread with soft butter.

111.--BROILED SMOKED HERRING

Soak herring in cold water half an hour; drain, pour boiling water over skin side, and soak for ten minutes; remove skin, place on a greased broiler, and cook over a clear fire about eight minutes, turning frequently; spread with a little Mustard Butter (see No. 459), and sprinkle with lemon juice.

112.--BROILED SMOKED SALMON

Soak salmon in cold water for twenty-four hours, changing the water once; drain, dry, place on a greased broiler, and broil over a moderate fire about five minutes on each side, turning often. Spread with soft butter and sprinkle with lemon juice.

113.--CREAMED CODFISH

1-1/2 cups hot milk 1 cup salt codfish flaked 3 tablespoons flour 1/2 tablespoon butter 1/8 teaspoon pepper

Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes.

114.--FISH CAKES WITH PORK SCRAPS

1 package shredded codfish 1 egg well beaten 2 cups hot mashed potato 2 tablespoons milk 1/8 teaspoon pepper 1/4 pound salt pork

Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, but not burnt, remove to platter; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each.

115.--FISH BALLS

Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute.

116.--FISH HASH

Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quantity of milk. Try out pork and remove scraps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork scraps.

117.--SALT CODFISH SOUFFLE

1 cup shredded codfish 2 tablespoons butter 2 cups mashed potato (hot or cold) Dash of pepper Yolks of 2 eggs Whites of 2 eggs

Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and fish.

118.--SPANISH CODFISH

1 onion 1-1/2 cups tomatoes 1 green pepper 3/4 cup salt codfish 2 tablespoons bacon fat 1/4 teaspoon salt

Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add codfish, which has been flaked and freshened in lukewarm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice.

FOOTNOTES:

[6] For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).