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60 FISH.


SPLIT the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it lightly with salt and lay it on a buttered gridiron, over a clear fire, with the flesh side down- ward, until it begins to brown ; then turn the other side. Have ready a mixture of two tablespoonfuls of butter melted, a tablespoonful of lemon juice, a teaspoonful of salt, some pepper. Dish up the fish hot from the gridiron on a hot dish, turn over the mixture and serve it while hot.

Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish mackerel is also very fine with most of the fish sauces, more especially "Matre d 'Hotel Sauce."


WASH and clean off all the brine and salt ; put it to soak with the meat side down, in cold water over night ; in the morning rinse it in one or two waters. Wrap each up in a cloth and put it into a kettle with considerable water, which should be cold ; cook about thirty min- utes. Take it carefully from the cloth, take out the backbones and pour over a little melted butter and cream; add a light sprinkle of pepper. Or make a cream sauce like the following :

Heat a small cup of milk to scalding. , Stir into it a teaspoonful of cornstarch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt and chopped parsley, to taste. Beat an egg light, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and serve it with some slices of lemon, or a few sprigs of parsley or water-cress, on the dish as a garnish.


WHEN the mackerel have soaked over night, put them in a pan and pour on boiling water enough to cover. Let them stand a couple of minutes, then drain them off, and put them in the pan with a few lumps of butter; pour on a half teacupful of sweet cream, or rich milk, and a little pepper ; set in the oven and let it bake a little until brown.

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