How to Cook Fish

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...

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 slice...

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, dre...

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 pars...

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.

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...

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 wit...

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 C...

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...

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...

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 pars...

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 [Pag...

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. C...

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...

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,...

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,...

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...

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 a...

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 w...

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 butter...

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,...