The Myrtle Reed Cook Book Part 53

BAKED SHAD

Bake a shad in a b.u.t.tered baking-pan, adding enough boiling water to keep from burning. Baste while baking with melted b.u.t.ter and lemon-juice, seasoning with pepper and salt. Cook together a small spoonful each of b.u.t.ter and flour until brown. Add slowly a cupful of stock and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with the juice of half a lemon.

Pour over the fish and serve.

BAKED SHAD STUFFED WITH OYSTERS

Rub a large cleaned fish with salt inside and out. Stuff with oysters and seasoned crumbs made very rich with melted b.u.t.ter, and bake, basting with melted b.u.t.ter and hot water. Thicken the gravy with flour browned in b.u.t.ter, adding a little hot water or stock if necessary, season with lemon-juice and catsup, and serve the sauce separately.

FRIED SHAD ROE

Parboil the roe for ten minutes in salted and acidulated water. Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat. Serve with any preferred sauce.

SHAD ROE BAKED IN TOMATO SAUCE

Boil the roe, drain, cool, and skin. Cook together for ten minutes one cupful of canned tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of b.u.t.ter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a b.u.t.tered baking-dish, season with salt and pepper, cover with the sauce, and bake. Serve in the dish in which it was baked.

SHAD ROE WITH BROWN SAUCE

Soak a shad roe in water for half an hour, scald, drain, cool, and cut in slices. Saute in b.u.t.ter and drain. Cook a tablespoonful of flour in the b.u.t.ter, add one cupful of stock, and cook until thick, stirring constantly. Season with salt, paprika, Worcesters.h.i.+re, and curry powder; pour over the fish and serve.

BROILED SMELTS

Dip prepared smelts in lemon-juice and seasoned melted b.u.t.ter, then in flour; broil in a double broiler, and serve with Tartar Sauce.

BAKED SMELTS

Remove the heads, split, dip in melted b.u.t.ter, then in flour. Put into a b.u.t.tered baking-pan, bake for ten minutes, sprinkle with cayenne and lemon-juice, and serve.

SMELTS AU BEURRE NOIR

Roll the cleaned smelts in flour, saute in b.u.t.ter, and arrange on fingers of b.u.t.tered toast. Brown half a cupful of b.u.t.ter, add a tablespoonful of vinegar, pour over the fish, and serve.

BROILED STURGEON STEAKS

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season with salt and pepper, and broil. Serve with melted b.u.t.ter or Maitre d'Hotel Sauce.

BOILED TROUT

Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added.

BAKED TURBOT

Rub a small cleaned turbot with melted b.u.t.ter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a b.u.t.tered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with b.u.t.ter, bake, and serve with any preferred sauce.

TURBOT a LA CReME

Cook together three small spoonfuls each of b.u.t.ter and flour, add a quart of cream, and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. b.u.t.ter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven. Sprinkle with chopped eggs and parsley.

BOILED WHITEFISH

Boil a large whitefish in salted and acidulated water, adding a bunch of parsley and a sliced onion to the water. Drain, and serve with any preferred sauce.

FRIED WHITEFISH

Clean and trim the fish and cut into convenient pieces for serving.

Dip in seasoned flour and saute in hot lard in a frying-pan.

BAKED WHITEFISH

Clean and split a large fish, remove the bone, and put in a b.u.t.tered baking-pan skin side down. Season with salt, cayenne, and lemon-juice, sprinkle with crumbs, dot with b.u.t.ter, and bake. Serve with any preferred sauce.

STUFFED WHITEFISH WITH OYSTER SAUCE

Make a stuffing of two cupfuls of bread crumbs, half a cupful of chopped salt pork fried crisp, a chopped hard-boiled egg, half a cupful of vinegar, and salt, pepper, b.u.t.ter, sage, and mustard to season. Stuff the fish, place in a pie-tin, put into a steamer and steam until done. Pour over a Cream Sauce to which cooked oysters and a little lemon-juice and minced parsley have been added.

PLANKED WHITEFISH

b.u.t.ter a fish-plank and tack a large cleaned and split whitefish on it, skin side down. Rub with b.u.t.ter, season with salt and pepper, and cook in the oven or under a gas flame. Put a border of mashed potato mixed with the beaten white of egg around the fish, using a pastry tube and forcing bag. Put into the oven for a few minutes to brown the potato, and serve with a garnish of lemon and parsley.

JELLIED WHITEFISH

Boil two pounds of whitefish in salted and acidulated water, with four bay-leaves, a tablespoonful of pepper-corns, and half a dozen cloves.

Take out the fish, strain the liquid, and reduce by rapid boiling to a quant.i.ty barely sufficient to cover the fish. Add the juice of a lemon and two ounces of dissolved gelatine. Flake the fish with a fork, removing all skin, fat, and bone, mix with the liquid, pour into a fish-mould, wet with cold water, and put on ice until firm. Serve cold with Mayonnaise or Tartar Sauce.

BAKED FISH

Prepare a Cream Sauce, seasoning with grated onion, minced parsley, and powdered mace. Take from the fire, add the yolks of two eggs, and salt and pepper to taste. Put a layer of cold, cooked, flaked and seasoned fish, into a b.u.t.tered baking-dish, spread with the sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven. This may be baked in individual dishes if desired.