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be good when the fish or meat used is prepared in a frozen state.
Fish are dressed by making a slight cut along the whole under side and taking out all intestines. The inner darker membrane must be entirely removed and the fish washed well.
No. 1—TO BOIL.
Whitefish, shellfish, pike, codfish, pickerel, bass, black bass, white bass, flounders, plaice or sole, carp, salmon, trout, brook trout, cabeljou, river trout.
Quantity for 6 Persons.
- 3½–4 lbs. of fish
- 4 qts. of water
- Salt
- 10 pepper-corns
- 4 cloves
- 1 large onion
- 2 bay-leaves
- ½ lemon, sliced
Preparation: The fish is dressed and washed. Into a fish kettle pour 4 qts. of water, all the spices and enough salt to make it quite salty. Place the fish on the tray of the kettle in a swimming position and bring slowly to boil 5 minutes in cold or hot water, then set back to draw ½ hour. When the meat near the gills is not bloody any more, the fish is done. Before serving, rinse it with hot water to remove the scum and place on the platter in a swimming position. It is then garnished with lemon slices, parsley, lettuce and potatoes.
With the fish is served a fish gravy, mustard gravy, Bearnaise gravy or fresh creamed butter, browned butter, mustard butter, parsley butter, etc.
No. 2—BAKED FISH.
Any of the varieties named in No. 1.
Quantity for 6 Persons.
- 3½–4 lbs. of fish
- ¼ lb. of fresh butter
- Salt Juice of
- 3 pepper-corns
- Some flour
- 1½ cups of sour or sweet cream
- ¼ tsp. of meat extract
- ½ lemon
- 1 tbsp. of capers
- 1 tbsp. of Parmesan cheese
Preparation: The fish is dressed, washed and dried, salted inside and outside arid rolled in flour. It is placed into a pan or if possible an earthen or porcelain dish in which the butter has been heated; then put into the oven and baked for 10 minutes to a light yellow color. Baste with the cream and lemon juice, sprinkle with the- Parmesan cheese, and add the capers and pepper-corns. In this gravy stew it ½ hour, then prepare carefully on a hot platter and serve. Strain the gravy
