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| BAKED
CODFISH (1) |
| Choose a good sized fresh codfish. Prepare it for cooking without beheading
it. Mix together a dressing of bread crumbs, one finely chopped onion, a little
chopped suet, salt and pepper, and moisten all with an egg. Fill the inside of
the fish with the dressing. Sew up the fish and bake, basting with butter. |
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BAKED CODFISH (2) |
|
Pick very fine one cup of codfish; soak several hours in cold water; have
ready two cups of mashed potatoes and mix well with one egg, a cup of milk, one
half cup of butter, a little salt and pepper. Put this in a baking dish and
cover the top with bread crumbs; moisten with milk. Bake one-half hour. |
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CREAMED OYSTERS ON TOAST |
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One quart of milk, two tablespoons flour, three tablespoons butter, salt and
pepper. Put milk in double boiler, mix butter and flour thoroughly, adding a
little cold milk before stirring into the hot milk; cook: One pint of
oysters, let simmer in their liquid for about five minutes, then skim out, drop
into the cream sauce. Prepare thin slices of crisp toast, lay on heated platter;
pour over creamed oysters, serve at once. Delicious! |
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CREAMED SALMON |
|
One can salmon minced fine, draw off the liquid. For the dressing, boil one
point milk, two tablespoons butter, salt and pepper to taste. Have ready one
pint of bread crumbs, place a layer in the bottom of the dish, then a layer of
fish, then a layer of dressing, and so on, leaving crumbs for the last layer,
and bake till brown. |
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CURRIED FISH |
|
One pound cooked white fish, one apple, two ounces of butter, one onion, one
pint of fish stock, one tablespoon curry powder, one tablespoon flour, one
teaspoon lemon juice or vinegar, salt and pepper, six ounces of rice. Slice the
apple and onion, and brown them in a pan with a little butter, stir in the flour
and curry powder. Add the stock by degrees; skim when boiling and simmer slowly
one half hour. Stir in the lemon juice, also a very small teaspoon sugar. Strain
and return to the saucepan. Cut up the fish into neat pieces and add to
saucepan. When quite hot, serve with a border of rice. |
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ESCALOPED OYSTERS |
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Butter the dish, cover the bottom of the dish with bread crumbs, add a layer
of oysters, season with pepper and salt, then bread crumbs and oysters until you
have three layers. Finish with crumbs, cover the top with small pieces of
butter, and bake one half hour. |
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FISH CREAM |
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One can of salmon, one quart of milk, one cup of flour, one cup of butter,
three eggs, one cupful of bread crumbs, one half cupful grated cheese, one
onion, one bunch of parsley, two bay leaves. Take the canned salmon, or boil a
fish, and when cool take out the bones and break the fish in small pieces. Put
on to boil one quart of milk, an onion, a bunch of parsley, and two bay leaves;
after boiling strain through a colander, then add a cup of flour mixed smooth
with cold milk and a cup of butter; beat up three eggs and pour into the
mixture. Put in a baking dish alternate layers of fish and cream until the dish
is full, putting cream top and bottom. Place on top one cup of bread crumbs and
one half cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty
minutes. |
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FISH MOULD |
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Boil a fresh haddock, remove the bones and pick it in pieces, soak some bread
in milk; put the fish, bread, a small piece of butter, one or two eggs, pepper
and salt together in a bowl and beat them well together. Put the mixture in a
mould and steam, turn out, and garnish with parsley. Tomato-sauce is nice poured
round the mould when turned out. The fish should be about twice the quantity of
the bread. |
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FISH PIE |
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Boil one haddock, take the best part of the fish, one pint of milk and a
piece of butter as large as an egg, half a cup of flour, two egg yolks, stir
together, mix well with the fish. Put in a pudding dish, and take a half cup of
bread crumbs, half a cup of grated cheese, put in the oven for ten minutes, salt
and pepper to taste. |
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FISH SCALLOP |
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Remains of cold fish of any sort, one half pint of cream, one half
tablespoonful anchovy sauce, one half teaspoonful mustard, one half teaspoonful
walnut ketchup, salt and pepper, bread crumbs. Put all the ingredients into a
stew pan, carefully picking the fish from the bones; set it on the fire, let it
remain till nearly hot, and stir occasionally. Then put in a deep dish, with
bread and small bits of butter on top; put in the oven till nearly browned.
Serve hot. |
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FISH SOUP |
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Two pounds of raw fish, one tablespoon parsley,
one and one half ounces butter, one ounce flour of rice, one half pint milk,
one quart water, salt and Pepper to taste. Boil together the bones and skin of fish for half an hour. Strain, melt
butter in a saucepan, stir into it the flour. Add strained water from the pan.
Cut up the fish into small pieces, add it and salt and pepper. Boil slowly ten
minutes. Add parsley at last minute. |
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LOBSTER CUTLETS |
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Mince the lobster fine, and season with pepper and salt, make good and thick
with drawn butter. Mix with the lobster enough to make it stick together. Shape
with the hands into cutlets, roll in bread crumbs and fry in hot lard. The
Sauce:-- Make rather a thin custard, season with pepper, salt and a little
nutmeg and chopped parsley, place over the cutlets. |
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LOBSTER STEW |
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Take a boiled lobster and split it open, cut the meat into small pieces and
put into a saucepan with one pint of milk; when boiling add two tablespoons of
flour dissolved in a little water, and boil ten minutes. Season with salt,
pepper and a small piece of butter. Just before serving pour in a wine-glassful
of sherry. Canned lobster may be used with very good results. |
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MOULDED SALMON |
One tin of salmon chopped, one cup fine bread crumbs, four eggs broken in
four tablespoons melted butter, one teaspoon chopped parsley, salt and pepper to
taste. Put into a plain buttered mould and sprinkle with flour, cover and steam
one hour.
Sauce for the above:-- One teaspoon cornstarch,
a little butter, one and one half cups milk, salt, pepper, and nutmeg to taste.
A little tomato ketchup or anchovy sauce added. When it comes to the boil, add
one well beaten egg; pour round the mould and serve hot. |
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OYSTER CROQUETTES |
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Twenty-five oysters, one dessertspoonful chopped parsley, three ounces
butter, one and one half ounces flour, one gill milk or cream, one teaspoon
lemon juice, one egg, three tablespoons bread crumbs, salt and pepper. Boil the
oysters in their own liquid five minutes, cut them in rough pieces, melt the
butter in a saucepan, stir in the flour, add cream by degrees, also oyster
liquid, boil two minutes, add then the parsley, salt, pepper, put in the oysters
and allow the mixture to cool. Form it then into croquettes on a slightly
floured board. Roll in the beaten egg and bread crumbs and fry in hot fat two
minutes. |
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OYSTER PIE |
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One cup melted butter is put in a lined saucepan, and three tablespoons of
flour which are rubbed well into the butter, one half teaspoon of mace, a little
pepper and salt. The juice of the oysters is put into this to make it thin, and
little by little one quart of boiling milk to one quart of oysters. Last the
oysters are put in very carefully and given a very short boil. The whole is
pretty thick and is then put into a pie dish with pie crust over top; one cup of
cream is put in just before the oysters are emptied into the pie dish. |
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OYSTER SOUP |
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One quart boiling water, one quart milk,
one teacup rolled cracker crumbs, one quart oysters, one egg-sized piece of butter.
Add milk to boiling water. Stir in cracker crumbs, salt and pepper to taste.
When all comes to boil again add oysters. Stir well so as to keep from
scorching, then add butter. Let it boil up just once, then remove from heat
immediately and serve. |
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POTTED HERRINGS |
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Scale and clean fresh herrings, then taking the fish by the tail you can
easily remove the backbone drawing it towards the head. The smaller bones will
melt in the vinegar; remove the heads and roll each fish up, tail end inside,
and wind a thread round each roll, lay them in the vessel they are to remain in
till used, a stone earthenware crock is best. Make scalding hot with spices as
much vinegar as will cover them, pour it over the fish and keep them hot about
the stove for about an hour, when they will be well cooked through; do not let
them boil or they will break. Keep in a cool place. Spices to use: whole white
pepper, whole allspice, and a blade of mace if desired. |
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