Stew the carp in court bouillon and white wine. Drain and place on a platter. Cook together two tablespoonfuls each of chopped ham and olive-oil, four bruised cloves of garlic, a pinch of thyme, a bay-leaf, a tablespoonful of capers, a peeled lemon sliced, a small bunch of parsley, and paprika to season. Cook for five minutes, add enough beef stock to make the required quant.i.ty of sauce, and cook for ten minutes. Thicken with browned flour, rub through a sieve, skim, add a tablespoonful of b.u.t.ter and a little anchovy paste, and pour over the fish.
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SIX WAYS TO COOK CATFISH
CATFISH STEWED WITH TOMATOES
Slice the fish and fry in b.u.t.ter. When half cooked, add a cupful of water, a chopped onion, a red pepper, and a can of tomatoes.
Cook slowly for half an hour and serve with b.u.t.tered toast.
FRIED CATFISH--I
Clean and cut the fish in squares. Season with salt, pepper, and Worcestershire sauce. Dip in egg, then in crumbs or corn-meal, and fry in deep fat.
FRIED CATFISH--II
Prepare the fish according to directions given above, dredge with seasoned flour, and fry in b.u.t.ter in a frying-pan.
FRIED CATFISH--III
Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil and vinegar, dip in egg and crumbs, and fry in deep fat.
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STEWED CATFISH
Soak the skinned fish in brine for an hour. Put into a saucepan with a chopped onion, cover with cold water, and simmer until they are tender. Take out the fish, season with salt, pepper, and b.u.t.ter, and thicken the liquid in which they were cooked with a tablespoonful each of b.u.t.ter and flour cooked together and mixed with half a cupful of boiling cream. Bring to the boil, add a teaspoonful of minced parsley and one egg well beaten. Pour the sauce over the fish and serve.
BOILED CATFISH
Boil the fish according to directions previously given. Thicken the remaining liquid with b.u.t.ter rolled in flour, season with salt, pepper, and lemon-juice, add two chopped hard-boiled eggs, pour over the fish, and serve.
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SIXTY-SEVEN WAYS TO COOK CODFISH
BAKED CODFISH--I
Rub the inside of a small fresh cod with b.u.t.ter and lemon-juice and put on a b.u.t.tered drainer in a fish-kettle. Rub with b.u.t.ter, sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice, and minced garlic. Pour over the fish three cupfuls of white wine, bring to the boil, and simmer for an hour and a half. Baste as required. Thicken the liquor with b.u.t.ter and flour and serve with the sauce.
BAKED CODFISH--II
Stuff the fish with seasoned crumbs and season with pepper and salt.
Pour over two cupfuls of Sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with b.u.t.tered paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs and dot with b.u.t.ter, and bake until brown. Take up the fish carefully, [Page 92]
add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of b.u.t.ter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.
BAKED CODFISH--III
Prepare according to directions given for Baked Codfish--I, adding a pint of parboiled oysters to the sauce.
BAKED SALT CODFISH
Prepare the fish according to directions given in the recipe for Boiled Salted Cod. Mix with an equal quant.i.ty of mashed potatoes, season, add two tablespoonfuls of melted b.u.t.ter and enough hot milk to make very soft. Put into a b.u.t.tered baking-dish, rub with b.u.t.ter, and bake until brown. Serve with Cream or Drawn-b.u.t.ter Sauce.
CREAMED AND BAKED CODFISH
Put into a stoneware platter creamed codfish prepared according to directions elsewhere given, and surround with a border of mashed potatoes beaten light with an egg. Cover with crumbs, dot with b.u.t.ter, and brown in the oven.
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BAKED CODFISH a LA MONTREAL
b.u.t.ter a baking-dish and put in the centre a large piece of prepared codfish. Surround with boiled potatoes, rub all thoroughly with b.u.t.ter, season with pepper and salt, and bake in the oven, basting frequently. Serve in the same dish, sprinkling with minced parsley.
BAKED CODFISH a LA NANTUCKET
Prepare a stuffing of one cupful of cracker crumbs, one cupful of oysters, one quarter of a cupful of melted b.u.t.ter, and salt, pepper, minced parsley, and lemon-juice to season. Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon-juice, stuff, and sew. Rub with b.u.t.ter, sprinkle with crumbs, and add sufficient boiling water to keep from burning. Bake until done, basting as required.
BAKED CODFISH WITH CHEESE SAUCE
Rub the fish with b.u.t.ter and lemon-juice, put it on the grating in the baking-pan, season with salt and pepper, and bake, pouring a cupful of white stock under the grating. Take up the fish, cover with crumbs, dot with b.u.t.ter, and brown in the oven. Strain the liquid, thicken with b.u.t.ter rolled in flour, and season with lemon-juice, grated onion, and four tablespoonfuls of grated [Page 94]
Parmesan cheese. Bring to the boil and serve poured around the fish.
QUICK BAKED CODFISH
Put a thick slice of codfish into a baking-pan. Rub with b.u.t.ter, season with pepper and salt, and add sufficient boiling water to moisten. Bake for half an hour, basting frequently. Thicken the gravy with b.u.t.ter and flour, pour over the fish, and serve.
BAKED ROCK COD WITH DRESSING
Season bread-crumbs with grated onion, sage, salt, and pepper.
Add a tablespoonful of b.u.t.ter broken into bits, and sufficient milk to moisten. Fill and sew up the fish. Lay in a baking-pan on thin slices of salt pork, rub with b.u.t.ter, and cover with thin slices of pork. Pour over two tablespoonfuls of tomato catsup and half a cupful of boiling water. Bake for an hour, basting frequently.
BAKED COD a LA BEDFORD
Soak the cleaned fish for two hours in olive-oil seasoned with salt, pepper, and Worcestershire. Drain and put into a baking-dish, rub with b.u.t.ter, and sprinkle with crumbs. Add two winegla.s.sfuls [Page 95]
of Catawba wine and two cupfuls of oyster liquor. Cover with b.u.t.tered paper and bake for forty minutes. Take up the fish, thicken the sauce with b.u.t.ter and flour, season with lemon-juice and minced parsley, pour around the fish, and serve.
BAKED CODFISH WITH CREAM
Parboil part of a codfish in salted water. Remove the bones and put the pieces into a baking-dish in layers with Cream Sauce and seasoning between. Cover with crumbs, dot with b.u.t.ter, sprinkle with grated nutmeg, and bake.
BOILED SALT CODFISH--I
Soak two pounds of salted cod over night, put into fresh water, bring to the boil and serve with melted b.u.t.ter.
BOILED SALT CODFISH--II