<h2>ONE HUNDRED MISCELLANEOUS RECIPES</h2>
<h3>BAKED FISH</h3>
<p class="indent">
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 buttered baking-dish, spread with the
sauce, and repeat until the dish is full, having sauce on top.
Sprinkle with crumbs, dot with butter, and brown in the oven. This
may be baked in individual dishes if desired.</p>
<h3>FISH BALLS</h3>
<p class="indent">
Prepare a fish stock from the skin, bones, and trimmings of fish,
seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil
slowly for an hour in water to coyer. Chop the raw fish with a few
blanched almonds and a little garlic. Season with salt, pepper,
and mace, and shape into small balls. Strain the stock, bring it to
the boil, drop the balls in, and simmer slowly for twenty minutes.
Skim out the balls and put on ice. Beat six <SPAN name="page_454"><span class="page"></span></SPAN> eggs thoroughly with a little
cold water and add them gradually to the boiling stock. Cook in
a double-boiler until smooth and thick. Take from the fire, add
the juice of two lemons, and a tablespoonful of tarragon vinegar.
Pour the sauce over the balls, sprinkle with capers and minced
parsley, and serve very cold.</p>
<h3>COLD BOILED FISH</h3>
<p class="indent">
Clean and skin a large fish and put on a piece of buttered paper in
the bottom of a fish-pan. Add a sliced onion, two beans of garlic,
and enough salted water to cover. Simmer until done. Take it up
and squeeze over it the juice of a lemon. Boil two eggs hard, chop
the whites fine and sift the yolks. Cut cold boiled beets in fancy
shapes. Put a row of the chopped whites of eggs down the middle
of the fish, on each side of that a row of the yolks, and next to
the yolks a row of the beets. Pour over a French dressing, garnish
with lettuce leaves, and serve.</p>
<h3>FISH À LA BRUNSWICK</h3>
<p class="indent">
Cook any large fish in salted water, adding one cupful of vinegar,
and sliced onions, celery root, and parsley to season. For the sauce
mix the yolks of two hard-boiled eggs <SPAN name="page_455"><span class="page"></span></SPAN> with the yolks of two raw eggs,
add a teaspoonful of prepared mustard, and a little salt, pepper,
vinegar, lemon-juice, chopped parsley, onion, capers, shallots,
and chopped pickle. Mix to a smooth paste with oil, add the finely
chopped whites of the eggs, spread over the drained fish, and serve.</p>
<h3>FISH AUX BOUILLABAISSE</h3>
<p class="indent">
Heat a tablespoonful of sweet oil, cut a small piece of onion into
bits, and let brown in the oil, add a cupful of strained tomatoes,
a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a
dash of tabasco, a little tomato catsup, salt, pepper, parsley,
and white wine; let this boil for half an hour, then add the fish
and boil for twenty minutes. Serve on buttered toast with the sauce
poured over. Garnish with parsley.</p>
<h3>BOUILLABAISSE—I</h3>
<p class="indent">
Cut into pieces and remove the bones from three pounds of fish,
add six shrimps or one lobster or two crabs, cooked, and cut into
large pieces, add one-half pint of olive-oil; fry lightly, and
add one lemon and two tomatoes, one onion, and one carrot, all
sliced, one pinch of saffron,—as much as lies on a ten cent
piece,—a bay-leaf, and some parsley. A bean of garlic is
used, unless the <SPAN name="page_456"><span class="page">Page
456</span></SPAN> casserole is rubbed with it before cooking. Stir
for ten minutes, add one cupful of stock and one wineglassful of
white wine or cider. Cook for fifteen minutes longer, pour out
into a bowl, place slices of toast in the casserole, and cover
with the fish and vegetables, allowing the sauce sufficient time
to soak into the toast, and adding salt and pepper to taste.</p>
<h3>BOUILLABAISSE—II</h3>
<p class="indent">
Put into a saucepan about four pounds of different varieties of
fish, including one lobster. The fish should be cleaned and cut
into small square pieces; the lobster should be cut in sections,
leaving the shell on. Add a bunch of parsley, three sliced tomatoes,
one large whole clove of garlic, chopped fine, three bay-leaves, half
a dozen cloves, one teaspoonful of saffron, three sliced onions,
one cupful of olive-oil, salt and pepper to season, and enough
water to cover. Bring to the boil, and simmer for thirty minutes.
Line a soup tureen with thin slices of toasted bread, pour the
contents of the sauce over it, and serve in soup plates, with both
forks and spoons. This is a genuine French recipe.</p>
<h3>CANAPES OF FISH</h3>
<p class="indent">
Toast small squares of bread and make a <SPAN name="page_457"><span class="page"></span></SPAN> border of stiffly beaten white
of egg around each one, using a pastry bag and tube. Bake in a
quick oven until light brown. Fill the centre with creamed fish
and serve very hot.</p>
<h3>FISH CAKES—I</h3>
<p class="indent">
Season hot mashed potatoes with salt, pepper, and butter, and add
one beaten egg to each two cupfuls of potatoes. Add an equal amount
of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce
to make a smooth mixture. Shape into small flat cakes, dredge with
seasoned flour, and sauté in bacon fat. Serve with a garnish
of fried bacon.</p>
<h3>FISH CAKES—II</h3>
<p class="indent">
Chop the cooked fish and season with grated onion, sweet herbs,
powdered mace, and salt and pepper. Add half as much bread-crumbs
as fish, mix with the unbeaten white of egg and a little melted
butter, shape into small flat cakes, dredge with flour, and fry
in butter.</p>
<h3>FISH CHOPS</h3>
<p class="indent">
Mix cold cooked flaked fish with a little very thick Cream Sauce,
and season with lemon-juice and minced parsley. Shape into chops,
dip in egg and crumbs, and fry in deep <SPAN name="page_458"><span class="page"></span></SPAN> fat. Stick a small piece of macaroni
in the small end of each chop to represent the bone. Serve with
Tartar Sauce.</p>
<h3>CHARTREUSE OF FISH—I</h3>
<p class="indent">
Butter a small mould and put in alternate layers of seasoned mashed
potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled
eggs. Pour over enough cream to moisten, cover with potatoes and
steam for twenty minutes. Turn out on a hot platter, garnish with
parsley, and serve with any preferred sauce.</p>
<h3>CHARTREUSE OF FISH—II</h3>
<p class="indent">
Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked
flaked fish and two eggs well-beaten. Season to taste, adding a
little Worcestershire Sauce. Put into a buttered mould, steam for
thirty minutes, and serve with any preferred sauce.</p>
<h3>FISH CHOWDER</h3>
<p class="indent">
Skin three or four pounds of fresh fish and cut into convenient
pieces for serving. Cut a quarter of a pound of fat salt pork into
dice, and fry crisp. Skim out the dice and fry two sliced onions
brown in the fat. Strain the fat into a deep kettle, cover with
sliced <SPAN name="page_459"><span class="page"></span></SPAN>
raw potatoes, add the fish, salt and pepper to season, and enough
boiling water or fish stock to cover. Simmer slowly until the fish
is almost done, add two tablespoonfuls of butter, half a dozen
split Boston crackers, four cupfuls of boiling milk, and the onion
and pork dice. Reheat and serve.</p>
<h3>COQUILLES OF FISH</h3>
<p class="indent">
Flake cold boiled fish and mix it with Cream Sauce. Season with
anchovy essence, salt and pepper, then fill buttered shells with
the mixture, cover with fried crumbs, heat thoroughly in the oven,
and serve.</p>
<h3>COURT BOUILLON FISH</h3>
<p class="indent">
Slice the fish in pieces (red fish is best), season with salt and
pepper, and boil until done. Put two tablespoonfuls of butter into
a frying-pan, when hot slice in one large onion and brown it, add
one-half can of tomatoes, season with one teaspoonful of pepper,
one-half teaspoonful of allspice, some finely chopped parsley, and
one-half cupful of tomato catsup. Just before it begins to boil
add one wineglassful of good Claret. Cut some bread into small
cubes, fry in butter to garnish the dish. Place the fish in the
centre of the platter, pour the gravy over and garnish with the
bread cubes.</p>
<h3><SPAN name="page_460"><span class="page"></span></SPAN> FISH À LA CRÈME—I</h3>
<p class="indent">
Reheat cold cooked fish, flaked, in a Cream Sauce.</p>
<h3>FISH À LA CRÈME—II</h3>
<p class="indent">
Butter a stoneware platter and put upon it cold cooked flaked fish
mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and
surround with a border of mashed potato mixed with beaten egg,
using a pastry bag and tube. Sprinkle with cheese and bake in the
oven.</p>
<h3>FISH À LA CRÈME—III</h3>
<p class="indent">
Scald one quart of milk in a double-boiler with a blade of mace,
a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful
each of corn-starch and butter rubbed together. Take from the fire,
add salt and pepper to season, and the beaten yolks of two eggs.
Put a layer of fish in a buttered baking-dish, then a layer of
sauce, and repeat until the dish is full, having sauce on top. Cover
with crumbs, dot with butter, and brown in the oven.</p>
<h3>CREAMED FISH</h3>
<p class="indent">
Mix cold cooked flaked fish with Cream Sauce and season to taste.
Peel large cucumbers, <SPAN name="page_461"><span class="page">Page
461</span></SPAN> cut in two lengthwise, boil until tender in salted
water, scoop out the pulp, and fill with the hot fish. Cover with
crumbs, dot with butter, and brown in the oven.</p>
<h3>CREAMED FISH WITH OYSTERS</h3>
<p class="indent">
Reheat cold cooked flaked fish with an equal quantity of oysters
in Cream Sauce. Simmer until the edges of the oysters curl.</p>
<h3>CREAMED FISH ON TOAST</h3>
<p class="indent">
Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice,
pour over hot buttered toast, and serve.</p>
<h3>FISH À LA CRÈOLE</h3>
<p class="indent">
Chop an onion and a clove of garlic and fry in lard. Add three
tablespoonfuls of flour, cook until brown, and add one can of strained
tomatoes. Have the fish cut into convenient pieces for serving,
dredge with seasoned flour, and sauté in butter until brown.
Pour the sauce over, simmer until done, and serve.</p>
<h3>FISH CROQUETTES—I</h3>
<p class="indent">
Mix cold cooked flaked fish with one-third the quantity of mashed
potatoes and add enough Drawn-Butter Sauce to make a smooth paste,
season with salt, pepper, and <SPAN name="page_462"><span class="page">Page
462</span></SPAN> Worcestershire, cool, shape into croquettes, dip in
egg and crumbs, and fry in deep fat.</p>
<h3>FISH CROQUETTES—II</h3>
<p class="indent">
Prepare a very thick Cream Sauce and mix it with twice as much cold
cooked fish flaked fine. Season to taste and cool. Add bread-crumbs
or an egg, or both, if the mixture is not stiff enough. Shape into
croquettes, dip in egg and crumbs, fry in deep fat, and serve with
any preferred sauce.</p>
<h3>CURRIED FISH—I</h3>
<p class="indent">
Fry two chopped onions in butter and add a tablespoonful of flour
mixed with a teaspoonful of curry powder. Add two cupfuls of water
or stock and cook until thick, stirring constantly. Reheat in this
sauce cold cooked flaked fish; take from the fire, season with salt,
pepper, and lemon-juice, and serve in a border of boiled rice.</p>
<h3>CURRIED FISH—II</h3>
<p class="indent">
Season cold cooked flaked fish with grated onion and lemon-juice
and reheat in Curry Sauce.</p>
<h3>CURRIED FISH—III</h3>
<p class="indent">
Fry two chopped onions in butter and add enough flour to make a
smooth paste. Add <SPAN name="page_463"><span class="page">Page
463</span></SPAN> enough stock to make the required quantity of sauce,
and cook until thick, stirring constantly. Season highly with salt,
pepper, lemon-juice, cayenne, curry powder, and a little sugar.
Reheat cold boiled fish in this sauce and serve with boiled rice.</p>
<h3>CURRIED FISH—IV</h3>
<p class="indent">
Fry a chopped onion in butter, and add enough curry powder to season
highly. Add a cupful of stock or milk, and cold cooked fish cut
into small slices. Simmer for ten minutes, sprinkle with chopped
parsley, and serve.</p>
<h3>CURRIED FISH IN RAMEKINS</h3>
<p class="indent">
Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual
dishes, cover with crumbs, dot with butter, sprinkle with grated
cheese, and brown in the oven.</p>
<h3>FISH CUTLETS</h3>
<p class="indent">
Mix cold cooked flaked fish with very thick Cream Sauce and season
to taste. Shape into cutlets, dip in egg and crumbs, and fry in
deep fat.</p>
<h3>DEVILLED FISH—I</h3>
<p class="indent">
Make a paste with a teaspoonful of dry <SPAN name="page_464"><span class="page"></span></SPAN> mustard, two tablespoonfuls of
butter, and lemon-juice, seasoning with salt and cayenne. Fill
small buttered shells with cold cooked flaked fish, spread with
the paste, cover with crumbs, dot with butter, and brown in the
oven.</p>
<h3>DEVILLED FISH—II</h3>
<p class="indent">
Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled
eggs, seasoning with salt, pepper, minced parsley, and made mustard.
Fill small shells—clam shells are usually used—and
cool. Brush the tops with beaten egg, sprinkle with crumbs, and
fry in deep fat. Serve with Tartar Sauce.</p>
<h3>DEVILLED FISH—III</h3>
<p class="indent">
Mix together one tablespoonful each of mustard, lemon-juice, and
hot water, add a teaspoonful of Worcestershire, and salt and paprika
to season. Broil the fish until it begins to brown, spread with
the mixture, dip in crumbs, and finish broiling. Serve with Tartar
Sauce.</p>
<h3>ESCALLOPED FISH—I</h3>
<p class="indent">
Reheat equal quantities of cold cooked flaked fish and cold cooked
maraconi cut small in equal parts of tomato sauce and <SPAN name="page_465"><span class="page"></span></SPAN> oyster liquor.
Season with salt and pepper, grated onion, paprika, and minced
parsley. If desired, this mixture may be put into a buttered
baking-dish, covered with crumbs, dotted with butter, and browned
in the oven.</p>
<h3>ESCALLOPED FISH—II</h3>
<p class="indent">
Fill a buttered baking-dish half full of cold cooked flaked fish
seasoned to taste. Cover with Cream Sauce, seasoned with grated
onion, chopped celery, minced parsley, and clove. Cover with mashed
potato, beaten light with the stiffly beaten white of egg, dot
with butter, and brown in the oven. Cream may be used instead of
the Cream Sauce.</p>
<h3>ESCALLOPED FISH—III</h3>
<p class="indent">
Mix cold baked flaked fish with the remnants of the stuffing. Arrange
in a buttered baking-dish with alternate layers of seasoned cracker
crumbs, having crumbs on top. Pour over enough cream to moisten,
and bake brown.</p>
<h3>ESCALLOPED FISH—IV</h3>
<p class="indent">
Into a well-buttered baking-dish put a layer of cold baked fish
flaked. Add a layer of the stuffing, if any, sprinkle with <SPAN name="page_466"><span class="page"></span></SPAN> crumbs, dot
with butter, and repeat until the dish is full, having crumbs and
butter on top. Pour over enough cream or Cream Sauce to moisten,
and bake until well browned.</p>
<h3>ESCALLOPED FISH AU GRATIN</h3>
<p class="indent">
Add one egg well-beaten to three cupfuls of seasoned mashed potato.
Make a border of the potato around a stoneware platter. Put a layer
of Béchamel Sauce on the bottom of the platter, then a layer
of cold cooked flaked fish, cover with sauce, sprinkle with crumbs
and grated cheese, dot with butter, and brown in the oven. Serve
in the same dish.</p>
<h3>ESCALLOPED FISH IN SHELLS</h3>
<p class="indent">
Allow one cupful of Cream Sauce to each cupful of cold cooked flaked
fish, seasoning with salt, pepper, grated onion, and lemon-juice.
Add chopped hard-boiled eggs if desired, or the yolk of one egg
beaten smooth with a little hot cream. Fill buttered shells with
the mixture, cover with crumbs, dot with butter, and brown in the
oven. Sprinkle also with minced parsley or grated Parmesan cheese,
or sweet green pepper.</p>
<h3>FILLED FISH</h3>
<p class="indent">
Clean a fish thoroughly and take the flesh <SPAN name="page_467"><span class="page"></span></SPAN> carefully from the skin. Do not
injure the skin. Take out the bones, chop the meat fine, and mix
with an equal quantity of bread-crumbs. Season with grated onion,
salt, pepper, grated nutmeg, and minced parsley. Add half a cupful
of butter, half a cupful of blanched and pounded almonds, three
whole eggs, and the yolks of two more. Fill the skin, preserving the
natural shape of the fish, and sew up. Simmer in court bouillon until
done, drain, and stick the body of the fish full of blanched almonds
shredded. Strain the liquid in which the fish was cooked, thicken
with butter and flour cooked together, season with lemon-juice,
pour around the fish, and serve.</p>
<h3>FISH FRITTERS</h3>
<p class="indent">
Mix any cold cooked flaked fish with an equal quantity of mashed
potatoes, seasoning with grated onion. Make into a paste with beaten
egg, shape into balls, dredge with flour, and fry in deep fat.
Dip in egg and crumbs before frying if desired.</p>
<h3>FISH IN GREEN PEPPERS</h3>
<p class="indent">
Prepare Creamed Fish according to directions previously given.
Cut a slice from the pointed ends of green peppers, and remove
the seeds carefully. Stuff with the fish <SPAN name="page_468"><span class="page"></span></SPAN> mixture, sprinkle with crumbs,
and lay a bit of butter on top of each one. Put into a baking-pan
with a little hot water and bake carefully, basting as required.</p>
<h3>FISH HASH</h3>
<p class="indent">
Cut salt pork into dice, fry crisp, and skim out the pork. Mix
together equal parts of cold cooked flaked fish and cooked potatoes,
cut small. Season to taste and cook slowly in the pork fat until
brown. Arrange the dice around the platter as a garnish.</p>
<h3>JELLIED FISH SALAD</h3>
<p class="indent">
Mix cold flaked fish, which has been cooked in court bouillon,
with Mayonnaise. Add sufficient soaked and dissolved gelatine to
make the mixture very hard. One package of gelatine will solidify
one quart of the mixture. Pour into a mould wet in cold water and
put on the ice to harden. Turn out and serve with a garnish of
hard-boiled eggs and lettuce.</p>
<h3>KEDJEREE—I</h3>
<p class="indent">
Prepare a Cream Sauce, take from the fire, season to taste, and add
two eggs well-beaten. Add cold cooked flaked fish and boiled rice in
equal parts, seasoning the rice with salt, <SPAN name="page_469"><span class="page"></span></SPAN> pepper, cayenne, mace, and melted
butter. Reheat and serve.</p>
<h3>KEDJEREE—II</h3>
<p class="indent">
Moisten cold flaked fish with one egg beaten with two tablespoonfuls
of milk and a tablespoonful of melted butter. Heat thoroughly in
a double-boiler, season to taste, and serve with rice which has
been cooked for ten minutes in stock.</p>
<h3>CRÉOLE KEDJEREE—I</h3>
<p class="indent">
Cook together for five minutes one cupful of cold cooked flaked
fish, one cupful of cold boiled rice, one hard-boiled egg chopped
fine, a tablespoonful of butter, and salt, red pepper, and curry
powder to season. Serve on buttered toast.</p>
<h3>CRÉOLE KEDJEREE—II</h3>
<p class="indent">
Prepare according to directions given above, adding chopped onion
and garlic, and a little lemon-juice to the seasoning.</p>
<h3>FISH LOAF</h3>
<p class="indent">
Line a buttered baking-dish with mashed potato that has been well
seasoned with pepper and salt, and made light with well-beaten
eggs. Fill the centre with Creamed <SPAN name="page_470"><span class="page"></span></SPAN> Fish, seasoned to taste, cover
with more mashed potato, rub with butter, and bake until the top
is nicely browned. Serve in the same dish.</p>
<h3>FISH WITH LEMON SAUCE</h3>
<p class="indent">
Put to boil in a wide porcelain-lined kettle sufficient water to
cook the fish. Add one-half cupful of vinegar, and one-half cupful
of wine. Add a heaping tablespoonful of butter, and when melted,
put in the slices of fish, which have already been seasoned. Boil
until the fish is tender. In the meantime, beat the yolks of four
eggs until light with half a cupful of sugar, and the juice of two
lemons. Remove one cupful of fish stock from the kettle with the
fish. Let boil until thoroughly mixed, shaking the pan to prevent
curdling. Put on a serving-dish, and garnish with slices of lemon
and parsley.</p>
<h3>BAKED FISH WITH LEMON SAUCE</h3>
<p class="indent">
Bake the fish in a pan with water and butter, taking care to add
water when all in the pan has been absorbed. When the fish is done,
drain off all the gravy which is in the pan, and put on the stove to
boil with one cupful of white wine. Beat the yolks of four eggs with
one-half cupful of sugar, stir a little wine in, add the juice of two
lemons, <SPAN name="page_471"><span class="page"></span></SPAN>
put back on the stove to thicken, and just before serving, pour
the sauce over the fish. Half the quantity of sauce can be used
for a small family.</p>
<h3>CREAM LEMON FISH</h3>
<p class="indent">
Boil the sliced fish until tender, in enough water to cover, to
which a lump of butter, half a cupful of vinegar, and salt and pepper
have been added. Beat the yolks of two eggs and two teaspoonfuls
of sugar, and add the juice of one lemon. Take the fish out of
the water, and put on the platter in which it is to be served.
Thicken the gravy with flour that has first been dissolved in a
little water. When thick, pour two cupfuls of the gravy over the
eggs and lemon, stirring all the time. When cold, add one-half
cupful of cream whipped stiff, and pour over the fish.</p>
<h3>MASKED FISH</h3>
<p class="indent">
Cover the bottom of an earthen baking-dish with sliced onion, add
a thick layer of sliced raw potatoes, seasoning with salt and red
pepper. Cover with a layer of fish, add a layer of sliced tomatoes,
cover with raw potato, and fill the bowl with stock or water in
which one-half cupful of butter has been melted. Bake for two hours
in a slow oven.</p>
<h3><SPAN name="page_472"><span class="page"></span></SPAN> STEWED FISH À LA MARSEILLES</h3>
<p class="indent">
Cook three pounds of fish with a crab in equal parts of hot water
and cider, seasoning with minced garlic, parsley, and thyme, a
bay-leaf, and a clove. Cook for half an hour and thicken with a
tablespoonful each of butter and flour cooked together. Add the
yolks of two eggs beaten with a little cold water, and salt, pepper,
and lemon-juice to season. Add a green pepper chopped fine, and
two pods of okra. Simmer for fifteen minutes and serve in the dish
in which it is cooked.</p>
<h3>FISH EN MATELOTE—I</h3>
<p class="indent">
Cut any firm-fleshed fish into strips and season with salt and
pepper. Parboil two sliced onions, drain, season, add a cupful
of hot water and half a cupful of Sherry. Add the fish and simmer
until done. Thicken with butter cooked in flour, and serve.</p>
<h3>FISH EN MATELOTE—II</h3>
<p class="indent">
Cut three or four kinds of fish into convenient pieces for serving,
and sprinkle with salt and pepper. Cover with water and Claret in
equal parts, and add parsley, thyme, and bay-leaves to season.
Simmer until done. Take the fish up carefully and strain the <SPAN name="page_473"><span class="page"></span></SPAN> cooking
liquor. Fry a dozen or more small white onions brown in butter.
Add two tablespoonfuls of flour and the liquid drained from the
fish. Cook until thick, stirring constantly, and add boiling water
or stock, if too thick. When the onions are done, take from the
fire, season with lemon-juice, add a few cooked mushrooms, pour
over the fish, and serve.</p>
<h3>MATELOTE OF FISH À LA NORMANDY</h3>
<p class="indent">
Fry brown in butter with sliced onions two pounds of fresh sliced
fish, using several kinds. Add two tablespoonfuls of flour, half
a dozen sliced mushrooms, salt, pepper, and lemon-juice to season,
a pinch of sweet herbs, and Claret and stock in equal parts to
cover. Simmer for half an hour and serve in a casserole.</p>
<h3>FISH MOUSSELINES</h3>
<p class="indent">
Mince enough uncooked white fish to make two cups, 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 <SPAN name="page_474"><span class="page"></span></SPAN>
one-half hour. Turn out on separate plates, surround with the sauce,
and drop tiny balls of boiled potato in the sauce. For sauce, make a
stock of the fish bones and add to it two tablespoonfuls of butter
and two of flour cooked together. There should be one and one-half
cupfuls of stock. Add one-half cupful of cream; and, when boiling,
salt, pepper, and one tablespoonful of grated horse-radish soaked
in lemon-juice.</p>
<h3>MOULD OF FISH</h3>
<p class="indent">
Line a buttered mould with seasoned mashed potato and fill the
centre with alternate layers of Creamed Fish and sliced hard-boiled
eggs. Cover with the potato and steam or bake. Turn out and serve
with any preferred sauce.</p>
<h3>FISH PATTIES—I</h3>
<p class="indent">
Mix cold cooked flaked fish with Cream Sauce and put into buttered
patty-shells with alternate layers of crumbs. Sprinkle with crumbs,
dot with butter, and brown in the oven.</p>
<h3>FISH PATTIES—II</h3>
<p class="indent">
Reheat cold cooked flaked fish in Béchamel Sauce, adding
a few cooked mushrooms. Fill patty-shells and brown in the oven.</p>
<h3><SPAN name="page_475"><span class="page"></span></SPAN> FISH AND OYSTER PIE</h3>
<p class="indent">
Butter a baking-dish and put in a layer of cold cooked fish, seasoning
with pepper and salt. Sprinkle with bread-crumbs, add a layer of
oysters, and season with nutmeg and minced parsley. Repeat until
the dish is full. Cover with crumbs and dot with butter, or with
a rich biscuit dough, and bake. If the biscuit crust is used, rub
with butter, and bake until brown.</p>
<h3>FISH PIE</h3>
<p class="indent">
Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls
of melted butter, salt, pepper, minced parsley, and thyme to season,
and beat until smooth. Skin and bone two medium-sized fish, using
bass, cod, flounder, or mackerel. Scrape and pound half of the
flesh and add it to the bread paste. Cut the rest of the fish into
slices, season it, and arrange in layers in a deep baking-dish,
spreading each layer with the paste and seasoning. Cover with thin
slices of bacon and pour over one cupful of stock. Cover the pie
with pastry, leaving a hole in the middle for the steam to escape.
Cover with buttered paper and bake for three hours in a slow oven.
Take off the paper, brown the crust, and pour into the hole half a
cupful <SPAN name="page_476"><span class="page"></span></SPAN>
of stock to which a tablespoonful of Sherry or white wine has been
added. Serve cold.</p>
<h3>NORMANDY FISH PIE</h3>
<p class="indent">
Fill a baking-dish with any kind of fish, freed from skin, fat,
and bone, and cut into small pieces. Season with minced parsley,
grated nutmeg, salt, cayenne, black pepper, and mushroom catsup.
Moisten with white wine and brandy in equal parts, cover, bake,
and serve very hot.</p>
<h3>FISH PIQUANT</h3>
<p class="indent">
Boil the fish whole in water seasoned well with onion, celery,
salt, red pepper, and a tiny bit of garlic. When tender, drain,
and put on a platter. Mix a lump of butter the size of an egg with
three tablespoonfuls of flour, then add the juice of one or two
lemons (according to size). Stir into this three cupfuls of the
water in which the fish was boiled, put back on the stove, and stir
until thickened. Remove from the fire, pour over the well-beaten
yolks of two eggs, add some cut up pickles and olives, pour over
the fish, and garnish with parsley or celery tops.</p>
<h3>PICKLED FISH—I</h3>
<p class="indent">
Cut any kind of fish into pieces, dredge with flour, and fry. Cover
with hot vinegar, <SPAN name="page_477"><span class="page">Page
477</span></SPAN> adding a sprig of mint, and a pod of pepper. Let
cool in the liquid, drain, and serve very cold.</p>
<h3>PICKLED FISH—II</h3>
<p class="indent">
Cut any firm-fleshed fish into small pieces, dredge with seasoned
flour, and fry brown in butter. Cover with boiling water to which
half a cupful of vinegar has been added. Add a chopped onion, two
tablespoonfuls of olive-oil, and a teaspoonful each of ground mace,
cloves, and allspice. Simmer for an hour and serve very hot.</p>
<h3>POTTED FISH—I</h3>
<p class="indent">
Pound cold cooked flaked fish to a paste, seasoning highly with
salt, mustard, red and black pepper. Add melted butter to moisten,
pack closely in small stone jars or cups and steam for half an
hour. Cover with melted butter and keep in a cool place until ready
to use.</p>
<h3>POTTED FISH—II</h3>
<p class="indent">
Cut the fish into convenient pieces for serving. For every six
pounds of fish allow one-fourth cupful each of salt, black pepper,
and stick cinnamon, one-eighth cupful of allspice and one teaspoonful
of clove. Put <SPAN name="page_478"><span class="page"></span></SPAN>
a layer of the fish in the bottom of an earthen pot, dredge with
flour, sprinkle with spices, dot with butter, and continue until
the dish is full. Fill the jar with equal parts of vinegar and
water, cover tightly, and bake for five hours in a slow oven. Serve
cold.</p>
<h3>POTTED FISH—III</h3>
<p class="indent">
Clean, skin, split, bone, and cut in small pieces three shad or
half a dozen small mackerel. Pack in layers in a small stone jar,
sprinkling each layer with salt, cayenne, and whole spices. Cover
with vinegar, close the jar tightly, and bake for five or six hours
in a slow oven. Let stand for two or three days before using. All
the small bones will be dissolved.</p>
<h3>RÉCHAUFFÉ OF FISH—I</h3>
<p class="indent">
Take two cupfuls of cold cooked flaked fish and put into the chafing
dish with two tablespoonfuls of butter, one cupful of crumbs, salt
and pepper to season, and one egg beaten smooth with half a cupful
of cream. Simmer for five or six minutes.</p>
<h3>RÉCHAUFFÉ OF FISH—II</h3>
<p class="indent">
Reheat one cupful of cooked flaked fish and one cupful of cooked
macaroni in butter. <SPAN name="page_479"><span class="page">Page
479</span></SPAN> Season with salt, pepper, and tabasco sauce, and
add one cupful of stewed and strained tomatoes. Heat thoroughly
and serve.</p>
<h3>RÉCHAUFFÉ OF FISH—III</h3>
<p class="indent">
Prepare a Cream Sauce, using for liquid equal parts of cream and
fish stock. Add cold cooked flaked fish which has been seasoned
with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy
paste and minced parsley, and serve.</p>
<h3>RÉCHAUFFÉ OF FISH—IV</h3>
<p class="indent">
Allow one cupful of Egg Sauce and four cupfuls of mashed potato
to each two cupfuls of cold cooked flaked fish. Put a layer of
potato in a baking-dish, lay the fish upon it, add the sauce, cover
with potato, spread with melted butter, and brown in the oven.</p>
<h3>RÉCHAUFFÉ OF FISH—V</h3>
<p class="indent">
Brown a tablespoonful of flour in butter, add two cupfuls of milk,
and cook until thick, stirring constantly. Season with salt, pepper,
cayenne, ginger, and mace. Reheat cold cooked flaked fish in the
sauce.</p>
<h3>RÉCHAUFFÉ OF FISH—VI</h3>
<p class="indent">
Reheat one and one-half cupfuls of stewed <SPAN name="page_480"><span class="page"></span></SPAN> and strained tomatoes, seasoning
with salt and pepper. Warm cold cooked flaked fish in the sauce,
take from the fire, add the yolk of an egg beaten with a little
cold water, and serve. The fish may be put on a serving-dish and
the sauce poured over it if desired.</p>
<h3>FISH À LA REINE—I</h3>
<p class="indent">
Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning
with salt, pepper, and minced parsley. Add three chopped mushrooms
and the yolk of one egg well-beaten and reheat, but do not boil.
Serve in paper cases or shells.</p>
<h3>FISH À LA REINE—II</h3>
<p class="indent">
Reheat cold cooked flaked fish in a Cream Sauce, seasoning with
pepper, salt, and minced parsley. Add a cupful of chopped cooked
mushrooms, and when very hot, take from the fire and stir in the
beaten yolks of two eggs. Serve in patty-shells or individual dishes.</p>
<h3>FISH RISSOLES—I</h3>
<p class="indent">
Flake cold cooked fish, add one-third the quantity of grated
bread-crumbs, season with salt, pepper, grated onion, and melted
butter, and add enough well-beaten yolk of <SPAN name="page_481"><span class="page"></span></SPAN> egg to make a smooth paste. Cut
pie-paste into three-inch squares. Place a teaspoonful of the minced
fish in each square and cover with the paste. Wet the edges to make
sure they adhere. Dip the rissoles in egg and crumbs, and fry in
deep fat.</p>
<h3>FISH RISSOLES—II</h3>
<p class="indent">
Season a cupful of cold cooked flaked fish with salt, pepper, and
melted butter. Soak a French roll soft in half a cupful of milk,
add the fish, and beat until smooth. Season with a little grated
onion and mix with two eggs well-beaten. Bake in small buttered
cups, turn out, and serve with any preferred sauce.</p>
<h3>FISH SALAD</h3>
<p class="indent">
Cut a large fish into slices and boil the trimmings in water to
cover with a chopped onion, a little butter, and pepper and salt
to season. Boil for fifteen minutes, strain, and simmer the sliced
fish in it until done. Take up the fish carefully and squeeze the
juice of three lemons into the liquid. Season with cayenne, take
from the fire and add the yolks of six eggs and the whites of three
beaten with a little cold water. Reheat but do not boil; pour over
the fish and let cool. Serve very cold.</p>
<h3><SPAN name="page_482"><span class="page"></span></SPAN> FISH SALAD À LA TYROLIENNE</h3>
<p class="indent">
Add one cupful of cooked shrimps, cut into dice, to two cupfuls of
cold cooked flaked fish. Mix with four tablespoonfuls of vinegar,
two tablespoonfuls of capers, a pinch of celery seed, and a little
pepper. Add one green pepper freed from seeds and shredded. Mix
with Mayonnaise and serve on lettuce leaves with a garnish of
hard-boiled eggs.</p>
<h3>STEWED FISH—I</h3>
<p class="indent">
Cover the trimmings of a large fish with cold water, boil for half
an hour, and strain. Add two fried onions and cover the fish with
the liquid. Add the juice of half a lemon and one tablespoonful of
butter and two tablespoonfuls of flour cooked to a smooth paste.
Simmer until the fish is done, season with salt, pepper, minced
parsley, and mushroom catsup, add one quart of parboiled oysters,
and serve.</p>
<h3>STEWED FISH—II</h3>
<p class="indent">
Boil three sliced onions in water to cover until tender, and drain.
Season the onions with salt, pepper, cloves, mace, and allspice.
Cover with thick slices of fish. Add white wine or Claret and water
in equal parts to cover, and bring to the boil. Simmer until <SPAN name="page_483"><span class="page"></span></SPAN> the fish is
done, and thicken the liquid with butter and flour cooked together.</p>
<h3>STEWED OR SHARP FISH</h3>
<p class="indent">
Put in a fish-kettle on the stove one tablespoonful of fresh butter,
when melted add half an onion cut fine, a tiny piece of garlic,
cut fine; let brown, then add a tablespoonful of flour, lightly
browned, and enough water to cook the fish. To this liquor add
some cut up celery or celery seed, some finely chopped parsley,
two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of
cayenne pepper, some black pepper, a little ginger, and one
tablespoonful of fresh butter. When this mixture begins to boil,
add the fish, which has been cut up, and salted. Cook until done.
Remove the fish to a platter, and add to the liquor one cupful of
sweet milk, stirring constantly; boil for one minute, then pour
over the beaten yolks of two eggs, stirring all the time. Slice
a lemon over the fish, then pour the liquor over. Serve hot or
cold.</p>
<h3>SWEET SOUR FISH</h3>
<p class="indent">
First cut up and salt the fish. Shad or trout is best. Put in a
fish-kettle with one and one-half cupfuls of water and one cupful of
vinegar, add one onion cut in slices, one <SPAN name="page_484"><span class="page"></span></SPAN> dozen raisins, one lemon cut in
slices, two bay-leaves, and six cloves. When this mixture begins
to boil, put in the fish and cook thoroughly. When done, remove
the fish to a platter. Put the liquor back on the stove, add three
tablespoonfuls of granulated sugar (which has been melted and browned
in a frying pan), then add two tablespoonfuls of flour which has
been rubbed smooth with a little water. Let boil well and pour
over the fish. If not sweet enough, add more sugar. Serve cold.</p>
<h3>SWEET SOUR FISH WITH WINE</h3>
<p class="indent">
Put to boil in a fish-kettle one cupful of water, one-half cupful
of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half
teaspoonful of ground cinnamon, and one onion cut in slices. Boil
thoroughly, then strain and add to it one lemon cut in slices, one
wineglassful of red wine, one dozen raisins, and one tablespoonful
of pounded almonds. Return to the fire, and when it comes to a boil,
add the fish, cut up and salted. Cook until done, remove the fish
to a platter, and to the liquor add a small piece of Leb-kuchen or
ginger cake, and stir in the well-beaten yolks of four eggs; stir
carefully or it will curdle. If not sweet <SPAN name="page_485"><span class="page"></span></SPAN> enough, add more sugar. Pour over
the fish. Shad or trout is the best fish to use.</p>
<h3>SPICED FISH—I</h3>
<p class="indent">
Cook together for ten minutes one cupful of vinegar, one tablespoonful
of sugar, and six each of whole allspice, cloves, and peppercorns.
Strain over two cupfuls of cold cooked flaked fish, and serve very
cold.</p>
<h3>SPICED FISH—II</h3>
<p class="indent">
Cool five pounds of sliced fish in salted water, drain, cool, and
skin. Boil together a quart of vinegar, two blades of mace, a small
onion sliced, a small red pepper, two tablespoonfuls of grated
horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard
seed, and half a cupful of water. Put the fish into an earthen
jar, pour over the hot spiced vinegar and let stand in a cold place
for two days before using.</p>
<h3>FISH TIMBALES</h3>
<p class="indent">
Pound in a mortar one pound of fresh raw fish and press through a
purée sieve. To every cupful of fish pulp add a tablespoonful
of bread-crumbs soaked until soft in cream. Add also the beaten
yolk of one egg, and salt, pepper, grated onion, and nutmeg to
season. <SPAN name="page_486"><span class="page"></span></SPAN>
Beat thoroughly, and for every cupful of pulp, fold in the whites
of two eggs beaten stiff. Fill a well-buttered mould three-quarters
full, set it into a pan of warm water, cover with buttered paper,
and bake for twenty minutes. Do not let the water boil. Turn out
on a platter and serve with any preferred sauce.</p>
<h3>FISH TIMBALE—I</h3>
<p class="indent">
Run through a meat-chopper twice half a pound of white fleshed
fish. Add one cupful of soft bread-crumbs which have been boiled
to a smooth paste in a little milk. Cool, add to the fish, press
through a sieve, add six tablespoonfuls of cream, and salt and
pepper to season. Fold in carefully the stiffly beaten whites of
five eggs. Butter a small timbale mould, fill with the mixture, and
put in a baking-pan half full of boiling water. Cover with buttered
paper, bake for twenty minutes, and serve with Cream Sauce.</p>
<h3>FISH TIMBALE—II</h3>
<p class="indent">
Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs
soaked in milk. Season with melted butter and grated onion and moisten
with the beaten yolks of eggs. Bake in buttered individual moulds,
turn out, and serve with a sauce made of one <SPAN name="page_487"><span class="page"></span></SPAN> cupful of stewed and strained
tomatoes mixed with a wineglassful of Sherry and half a cupful
of cream, and thickened with the beaten yolks of two eggs. Add
a few shrimps and cooked oysters to the sauce, pour around the
timbales, and serve.</p>
<h3>FISH TIMBALES—III</h3>
<p class="indent">
Chop fine one cupful of raw fish and rub it through a sieve. Season
with salt, pepper, and grated onion, and add a dozen blanched almonds,
chopped fine. Fold in one cupful of whipped cream and the whites
of four eggs beaten very stiff. Fill small buttered moulds, set
into a pan of hot water, and bake carefully.</p>
<h3>FISH TIMBALE—IV</h3>
<p class="indent">
Add one cupful of cold cooked flaked fish to one cupful of very
thick Cream Sauce and season with salt, cayenne, lemon-juice, and
minced parsley. Take from the fire, add the yolks of three eggs,
well-beaten, and cool. Fold in the whites of three eggs beaten
stiff, fill buttered individual moulds two-thirds full, set into
a pan of hot water, and bake for fifteen or twenty minutes. Serve
with any preferred sauce.</p>
<h3><SPAN name="page_488"><span class="page"></span></SPAN> TURBAN OF FISH—I</h3>
<p class="indent">
Prepare a Cream Sauce, seasoning with grated onion, powdered mace,
minced parsley, and lemon-juice. Add the yolks of two eggs. Put a
layer of cold cooked flaked fish in a buttered baking-dish, season
with salt, pepper, and lemon-juice, spread with the sauce, and
repeat until the dish is full. Cover with crumbs, dot with butter,
sprinkle with grated Parmesan cheese, and brown in the oven.</p>
<h3>TURBAN OF FISH—II</h3>
<p class="indent">
Cut thin slices of fish into narrow strips, remove the skin, dip
in seasoned oil, and roll up, fastening with wooden toothpicks.
Dip in seasoned flour or in beaten egg and crumbs, fry in deep
fat, and serve with any preferred sauce. If preferred do not roll
the fish, but fry the strips straight.</p>
<h3>FISH TURBOT</h3>
<p class="indent">
Reheat any kind of cold cooked fish in a Cream Sauce, adding the
beaten yolk of an egg to the sauce. Put into a buttered baking-dish,
cover with crumbs, dot with butter, sprinkle with grated Parmesan
cheese if desired, and bake brown, or put the fish and the sauce
in the baking-pan in separate layers.</p>
<h3><SPAN name="page_489"><span class="page"></span></SPAN> FISH TOAST</h3>
<p class="indent">
Mix cold cooked flaked fish with Cream Sauce, seasoning with salt,
pepper, lemon-juice, and minced parsley. Add the yolks of two eggs,
beaten with a little milk, and heat thoroughly, but do not boil.
Spread on very hot buttered toast.</p>
<h3>FISH À LA VINAIGRETTE</h3>
<p class="indent">
Flake cold cooked fish and arrange on a platter with a border of
lettuce leaves. Pour over it a French dressing to which chopped
olives, capers, and pickles have been added.</p>
<h2><SPAN name="page_490"><span class="page"></span></SPAN> BACK TALK</h2>
<p class="indent">
The author, though at present unable to contemplate calmly even a
pair of fish-net curtains, is willing to admit that there are more
ways of cooking fish than appear here. The blank pages appended
are for additional recipes.</p>
<p class="bquote">O.G.</p>
<div style="break-after:column;"></div><br />