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with salt, pepper and add Parmesan cheese; also put in the sliced or chopped tomatoes and cook until pretty thick. Strain the gravy, taste it and heat it again. The fish, which must be a nice pink color, is brushed with the thick gravy and served in a swimming position. The rest of the gravy may be served separately.
No. 21—PICKEREL OR CODFISH SALAD.
Quantity for 6 Persons.
- 1¾ lbs. of pickerel or codfish
- 2 tbsps. of butter
- 1 scant tbsp. of flour
- 1 small onion
- 1 pt. thick cream
- 2 yolks of eggs
- 1 tsp. of mustard
- 2 tbsps. of vinegar
- 1 tbsp. of salad oil
- Salt
- 1 pinch of white pepper
- 1 tbsp. of capers
Preparation: The boiled fish is cut up into nice pieces. The butter is melted, the peeled whole onion fried light yellow in it, then taken out. Stir in the flour, add the cream and cook 5 minutes. The 2 yolks are stirred in, but the gravy must not cook any more, cool it and season with salt, mustard, pepper, capers, vinegar and salad oil. Pour the gravy over the fish.
No. 22—BAKED RED SNAPPER.
Quantity for 6 Persons.
- 3½ lbs. of red snapper
- Salt
- 1 beaten egg
- Some flour
- 1 cup of rolled crackers
- ¼ lb. of butter
Preparation: The fish is dressed, washed, dried and rubbed with a little salt. It is then dredged with flour, dipped into the beaten egg and cracker crumbs. The butter is heated and put on the fish, then baked in the oven for ½ hour until a nice brown. Serve a parsley gravy with it.
No. 23—PICKEREL OR WHITEFISH WITH SAUERKRAUT.
Quantity for 6 Persons.
- 1 lb. boiled pickerel or whitefish
- 1 lb. boiled sauerkraut
- 1 egg
- 1 large piece of butter
- ¾ pt. of cream
- Some salt
Preparation: A baking dish or casserole is buttered and filled with layers of sauerkraut and fish alternating. The bones must have been removed and the fish cut into nice pieces. There should be 3 layers of sauerkraut and 3 layers of fish. After the dish is filled, stir the cream with some salt and pour over the whole. Put a little butter on top and bake in oven for 45 minutes.
