FISH AS A MEAT SUBSt.i.tUTE
As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a "one-meal dish" requiring only bread and b.u.t.ter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cooking of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish.
The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many housekeepers seems to be, to know what fish may best be selected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout. Fish is thoroughly cooked when the flesh flakes. For broiling or pan broiling, roll fish in flour or cornmeal, preferably the latter, which has been well seasoned with salt and cayenne. This causes the outside to be crisp and also gives added flavor. Leftover bits of baked or other fish may be combined with white sauce or tomato sauce, or variations of these sauces, and served as creamed fish, or placed in a greased baking dish, crumbs placed on top and browned and served as scalloped fish. Fish canapes, fish c.o.c.ktail, fish soup or chowder; baked, steamed, broiled or pan broiled fish, entrees without number, and fish salad give opportunity to use it in endless variety.
Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Leftover bits may also be utilized for salad, either alone with cooked or mayonaise salad dressing, or combined with vegetables such as peas, carrots, cuc.u.mbers, etc. The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foundation may be used as a basis for the salad. The appended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat subst.i.tute, so largely eaten by European epicures, but too seldom included in American menus. During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies.
FISH SHORTCAKE
2 cups cooked meat or fish 1 cup gravy or water 1 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice
2 cups rye flour 1 teaspoon of salt 1/8 teaspoon cayenne 4 teaspoons baking powder 4 tablespoons fat 1 cup gravy, water or milk
Place meat or fish and seasonings in greased dish. Make shortcake by sifting dry ingredients, cut in fat, and add liquid. Place on top of meat or fish mixture. Bake 30 minutes.
CREOLE CODFISH
1 cup codfish, soaked over night and cooked until tender 2 cups cold boiled potatoes 1/3 cup pimento 2 cups breadcrumbs 1 cup tomato sauce
Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole wheat flour.
1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon onion juice, and, gradually 1 cup of tomato and juice
Place the codfish, potatoes and pimento in a baking dish. Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown.
CREAMED SHRIMPS AND PEAS
1 cup shrimps 1 cup peas 2 tablespoons fat 1 teaspoon salt 1/8 teaspoon cayenne 1-1/2 cups milk 2 tablespoons flour
Melt fat, add dry ingredients, and gradually the liquid. Then add fish and peas.
DRESSING FOR BAKED FISH
2 cups breadcrumbs 1/2 teaspoon salt 1/8 teaspoon pepper (cayenne) 1 teaspoon onion juice 1 tablespoon parsley 1 tablespoon chopped pickle 1/4 cup fat
Mix well and fill fish till it is plump with the mixture.
SHRIMP AND PEA SALAD
1 cup cooked fish 1 cup celery 2 tablespoons pickle 1 cup salad dressing 1 cup peas
FOR DRESSING
1 egg 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon mustard 2 tablespoons fat 3/4 cup milk 1/4 cup vinegar 2 tablespoons corn syrup
Directions for making dressing: Mix all ingredients. Cook over hot water until consistency of custard.
FISH CHOWDER
1/4 lb. fat salt pork 1 onion 2 cups fish 2 teaspoons salt 1/8 teaspoon pepper Water to cover 2 cups potatoes, diced
Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1 dozen water crackers.
BAKED FINNAN HADDIE
1/2 cup each of milk and water, boiling hot 1 fish
Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat and bake 25 minutes. One tablespoon chopped parsley on top.
FISH CROQUETTES
1 cup of cooked fish 1-1/2 cups mashed potato 1 tablespoon parsley 1 egg 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon celery seed 1 teaspoon lemon juice
Shape as croquette and bake in a moderate oven 25 minutes.
CLAMS A LA BECHAMEL
1 cup chopped clams 1-1/2 cups milk 1 bay leaf 3 tablespoons fat 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon nutmeg 1 tablespoon chopped parsley 1 teaspoon lemon juice Yolks of 2 eggs 1/2 cup breadcrumbs
Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes.
SCALLOPED SHRIMPS
1/4 cup fat 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup cooked shrimps 1/2 cup cheese 1/2 cup celery stalk 1 cup milk
Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve.
ESCALLOPED SALMON
1 large can salmon 1/2 doz. soda crackers 2 cups thin white sauce Salt, pepper 1 hard-boiled egg
Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of b.u.t.ter or b.u.t.ter subst.i.tute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with b.u.t.ter.
Bake in a moderate oven for 30 minutes, or until the top is well browned.
Fish for Frying.--Brook trout, black ba.s.s, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish.