BAKED BLACK Ba.s.s
After having carefully cleaned, salt well and lay it in the baking-pan with a small cup of water, and strew flakes of b.u.t.ter on top, also salt, pepper and a little chopped parsley. Bake about one hour, basting often until brown. Serve on a heated platter; garnish with parsley and lemon and make a sauce by adding a gla.s.s of sherry, a little catsup and thicken with a teaspoon of flour, adding this to fish gravy. Serve potatoes with fish, boiled in the usual way, making a sauce of two tablespoons of b.u.t.ter. Add a bunch of parsley chopped very fine, salt and pepper to taste, a small cup of sweet cream thickened with a tablespoon of flour. Pour over potatoes.
BAKED FLOUNDERS
Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of b.u.t.ter on top, an onion cut up, some minced celery and a few bread crumbs. A cup of hot water put into the pan will prevent burning. Baste often; bake until brown.
BAKED Ba.s.s a LA WELLINGTON
Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of b.u.t.ter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredients, season with paprika and salt, and stuff the ba.s.s with the mixture. Sew up the fish, put into a hot oven, bake and baste with sherry wine and b.u.t.ter.
A fish weighing four or five pounds is required for the above recipe.
BAKED FISH--TURKISH STYLE
Take perch and stuff with steamed onion to which has been added one well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs, chopped parsley or celery, salt and pepper to taste. Bake until the fish is nicely browned.
SAUCE AGRISTOGA
Fry any fish in oil, and serve the following:--
Beat very well two whole eggs, add two tablespoons of flour diluted with cold water, add gradually the juice of one lemon.
ZUEMIMO SAUCE
Heat one teaspoon of oil, add one tablespoon of flour, add slowly one-half cup of vinegar diluted with water; season with salt and sugar.
If no other fish can be procured, salt herring may be used.
SHAD ROE
Parboil the roe in salted water ten minutes. Drain; season with salt, pepper and melted b.u.t.ter; form into b.a.l.l.s, roll in beaten egg and cracker crumbs and fry in hot oil or any b.u.t.ter subst.i.tute.
The roe can be baked and served with tomato sauce.
BAKED SHAD
Clean and split a three-pound shad. Place in a b.u.t.tered dripping pan.
Sprinkle with salt and pepper, brush with melted b.u.t.ter and bake in a hot oven thirty minutes.
SCALLOPED FISH ROE
Boil three large roes in water with a little vinegar for ten minutes.
Plunge into cold water; wipe the roe dry. Mash the yolks of three hard-boiled eggs into a cup of melted b.u.t.ter, teaspoon of anchovy paste, tablespoon of chopped parsley, juice of half a lemon, salt and pepper to taste. Add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces. Put all in baking dish, cover with bread crumbs and flakes of b.u.t.ter, and brown in oven.
BAKED MACKEREL
Split fish, clean, and remove head and tail. Put in b.u.t.tered pan, sprinkle with salt and pepper and dot over with b.u.t.ter (allowing one tablespoon to a medium-sized fish), pour over two-thirds of a cup of milk. Bake twenty-five minutes in a hot oven.
STUFFED HERRING
Make a dressing of two tablespoons of bread crumbs, one tablespoon of chopped parsley, two tablespoons of b.u.t.ter, juice of one-half lemon, and pepper and salt to taste. Add enough hot water to make soft. Fill the herrings, roll up, tie in shape. Cover with greased paper and bake ten to fifteen minutes.
FISH WITH GARLIC
Clean, salt fish one half hour, wash and dry with a clean cloth; cut garlic very thin, rub over fish; place in oven to bake; bake until odor of garlic has disappeared; then let fish cool.
BAKED CHOPPED HERRING
Soak herring one hour in water and then one and a half in sweet milk, skin, bone and chop; cut up a medium-sized onion, fry in b.u.t.ter until golden brown, add a cup of cream, two egg yolks and one-fourth cup of white bread crumbs, then put in a little more cream. b.u.t.ter pan, sprinkle with crumbs or cracker dust, then put in herring, pepper slightly. Bake in moderate oven three-quarters of an hour.
MARINIRTE (PICKLED) HERRING
Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk or water over night. Next day lay the herring in a stone jar with alternate layers of onions cut up, also lemon cut in slices, a few cloves, whole peppers and a few bay leaves, some capers and whole mustard seed. Take the milch and rub it through a hair sieve, the more of them you have the better for the sauce; stir in a spoon of brown sugar and vinegar and pour it over the herring.
SALT HERRING
Soak salt herring over night in cold water, that the salt may be drawn out. Drain and serve with boiled potatoes, or bone and place in kettle of cold water, let come to a boil and let simmer a few minutes until tender, drain and pour melted b.u.t.ter over them and serve hot with boiled or fried potatoes.
BROILED SALT MACKEREL
Freshen the fish by soaking it over night in cold water, with the skin uppermost. Drain and wipe dry, remove the head and tail; place it upon a b.u.t.ter broiler, and slowly broil to a light brown. Place upon a hot dish, add pepper, bits of b.u.t.ter, a sprinkling of parsley and a little lemon juice.
BOILED SALT MACKEREL
Soak mackerel over night in cold water, with the skin side up, that the salt may be drawn out, change the water often, and less time is required. Drain. Place mackerel in shallow kettle, pour water over to cover and boil ten to fifteen minutes or until flesh separates from the bone. Remove to platter and pour hot, melted b.u.t.ter over and serve with hot potatoes.
They may also be boiled and served with a White Sauce.
MARINIRTE FISH
Take pickerel, pike or any fish that is not fat, cut into two-inch slices, wash well, salt and set aside in a cool place for a few hours.