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TEN WAYS TO COOK PICKEREL
BROILED PICKEREL a LA MAiTRE D"HoTEL
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in seasoned oil, broil, and serve with Maitre d"Hotel Sauce.
FRIED PICKEREL--I
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in beaten egg and cracker dust and fry in deep fat.
FRIED PICKEREL--II
Prepare and clean the fish and cut into steaks. Dip in corn-meal and fry in hot fat. Add one cupful of cream to the fat remaining in the pan and thicken with one tablespoonful each of b.u.t.ter and flour cooked together. Season with salt and pepper, add a tablespoonful of minced parsley, pour over the fish and serve.
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FRIED PICKEREL WITH TOMATO SAUCE
Prepare and clean the fish and cut into pieces of a suitable size for serving. Dip in milk, roll in flour, and fry brown in plenty of hot lard. Drain and serve with Tomato Sauce.
FRIED PICKEREL a LA CReME
Clean the fish and cut into pieces suitable for serving. Roll in flour, and fry diced salt pork crisp. Strain the fat, fry the fish in it, take up and keep warm. Add a tablespoonful of b.u.t.ter and a tablespoonful of flour to the fat remaining in the pan. When cooked, add enough cream to make the required quant.i.ty of sauce, and a pinch of soda. Cook until thick, stirring constantly, add the salt pork fat and pour over the fish.
BAKED PICKEREL--I
Lay the cleaned fish in a baking-pan, spread with b.u.t.ter, season with salt and pepper, and sprinkle with flour. Bake as usual, basting with a cupful of hot water to which has been added a tablespoonful of b.u.t.ter and the juice of half a lemon. Serve with any preferred sauce.
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BAKED PICKEREL--II
Clean the fish, remove the backbone, and soak for an hour in a marinade of oil and lemon-juice. Cover the bottom of a baking-dish with thin slices of salt pork, lay the fish upon the pork, rub the fish with b.u.t.ter, cover and bake for forty minutes. Serve with Hollandaise or Tartar Sauce.
BAKED PICKEREL WITH OYSTER SAUCE
Lay the fish in a b.u.t.tered baking-pan, spread with b.u.t.ter, season with salt and pepper and dredge with flour. Bake in a hot oven, basting with a cupful of hot water to which a tablespoonful of b.u.t.ter and the juice of a lemon have been added. Serve with Oyster Sauce.
BAKED PICKEREL WITH EGG SAUCE
Put the prepared fish in a b.u.t.tered baking-pan, and bake slowly, basting with melted b.u.t.ter and hot water. Serve with Egg Sauce.
STUFFED PICKEREL
Prepare, clean, and split the fish. Remove the backbone and stuff with crumbs, seasoned with salt, pepper, sweet herbs, and melted [Page 244]
b.u.t.ter. Mix with a beaten egg, stuff the fish, sew up, and bake, basting with melted b.u.t.ter as required.
PICKEREL a LA BABETTE
b.u.t.ter a kettle and cover the bottom with sliced celery and onion.
Lay the prepared and cleaned fish upon it, add a bunch of parsley and a tablespoonful of b.u.t.ter. Season with salt and white pepper, add a dozen peppercorns, a sliced lemon, a dozen pounded almonds, and cold water to cover. Simmer slowly until done. Take up the fish, beat the yolks of three eggs with a tablespoonful of cold water, take out the parsley, thicken the sauce, pour over the fish, sprinkle with parsley and serve.
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TWENTY WAYS TO COOK PIKE.
FRIED PIKE--I
Prepare and clean the fish, and cut into pieces suitable for serving.
Fry brown in b.u.t.ter, add to the b.u.t.ter a teaspoonful of anchovy essence, a bit of ginger root, a grating of nutmeg, salt and pepper to season, and enough Claret to cover. Simmer until tender, add the juice of an orange and a teaspoonful of b.u.t.ter. Serve with sauce poured over the fish.
FRIED PIKE--II
Clean the fish and cut it into pieces suitable for serving. Dip in egg and crumbs and fry in oil.
FRIED PIKE a LA HOLLANDAISE
Clean the fish and cut it into steaks. Soak for two hours in a marinade of oil and lemon-juice, seasoning with pepper, salt, minced [Page 246]
parsley, and grated nutmeg. Drain, dip in flour, fry in lard, and serve with Hollandaise Sauce.
BOILED PIKE WITH MELTED b.u.t.tER
Boil the fish with a bunch of parsley in salted and acidulated water to cover. Serve with melted b.u.t.ter, seasoned with salt, pepper, grated nutmeg, and lemon-juice.
BOILED PIKE WITH CAPER SAUCE
Prepare and clean a fish, put into a fish-kettle, and simmer for forty minutes in court-bouillon to cover. Serve with Caper Sauce.
BOILED PIKE WITH HORSERADISH SAUCE
Boil a large fish in salted and acidulated water with a bunch of parsley. Cook together two tablespoonfuls each of b.u.t.ter and flour, add three cupfuls of cream, and cook until thick, stirring constantly.
Season with salt and pepper, add two tablespoonfuls of b.u.t.ter and three tablespoonfuls of freshly grated horseradish. Pour over the fish, and serve.
BOILED PIKE WITH EGG SAUCE
Put the cleaned fish into a fish-kettle and [Page 247]
cover with cold water. Add half a cupful of vinegar, a teaspoonful each of cloves and pepper-corns, a bay-leaf, half a lemon sliced, and a tablespoonful of salt. Boil until the fins pull off easily, take up and skin the fish carefully. Pour over an Egg Sauce made with a portion of the liquid in which the fish was cooked.
BOILED PIKE a LA DUBOIS
Prepare and clean the fish and cook it in equal parts of white wine and water, adding minced carrots and celery, sweet herbs and parsley, half a dozen pepper-corns, and salt to season. Cook together one tablespoonful each of b.u.t.ter and flour, add two cupfuls of the liquid and cook until thick, stirring constantly. Add a teaspoonful of Worcestershire Sauce and two tablespoonfuls of b.u.t.ter. Pour over the fish and serve.
BAKED PIKE--I