HALIBUT A LA JARDINIERE—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 A 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 A LA MAITRE D'HOTEL

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 A 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 a 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 a 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 A 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 saute 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 saute 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 a 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 sauted 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 A 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 A 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 A 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 Maitre d'Hotel 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 A 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 A LA MEUNIERE

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 A 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 A 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 A 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 A 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 Maitre d'Hotel 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 A 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 A 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 A 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 A 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 A LA VENITIENNE

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 A 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 A 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 A 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 A 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 A 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 A LA MAITRE D'HOTEL

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 Maitre d'Hotel 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 saute 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 A 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 A LA BATELIERE

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 A LA FRANCAISE

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 A LA MAITRE D'HOTEL

Prepare according to directions given for Mullet a la Maitre d'Hotel.

PERCH A 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 A 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 A 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 A LA MAITRE D'HOTEL

Prepare and clean the fish and cut into pieces suitable for serving. Dip in seasoned oil, broil, and serve with Maitre d'Hotel 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 A LA CREME

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 A 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 A 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 A 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 A LA FRANCAISE

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 A L'ALLEMANDE

Prepare according to directions given for Carp a l'Allemande.

CRIMPED PIKE A 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 A LA FRANCAISE

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 A 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 A LA MAITRE D'HOTEL

Clean and split the fish, rub with salt, pepper, and olive-oil, and broil. Serve with Maitre d'Hotel 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 A 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 Maitre d'Hotel Sauce.

POMPANO A 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 A LA CREOLE

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 puree sieve, thicken with butter and flour cooked together, pour around the fish, and serve.

STUFFED RED SNAPPER A LA CREOLE

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 A 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 A 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 Maitre d'Hotel 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 Maitre d'Hotel 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 A 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 A LA PIQUANT

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

BOILED SALMON A 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 A LA SUPREME

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 A 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 A 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 A 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 A 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 A 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 A 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 A 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 A 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 a la Genoise, using the liquid strained from the fish.

SALMON A 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 A 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 A 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 A 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 A 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 A LA MARINIERE

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 a la Genoise, and serve.

SALMON A 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 A 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 A 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 A 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 A LA PROVENCALE

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 A LA VENITIENNE

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.