Fish
General Instructions ISH cooked in a fireless cooker is delicious. Fish is a food that may be blaze, but the fireless is specially serviceable for cooking fish when one wishes to find the meal cooked when arriving home, as fish does not become soft nor fall to pieces by standing a considerable length of time in the Fireless Cookstove.
Turbot of Fish 2½ cups flaked fish 1½ cup milk 1 slice onion, sprig parsley 1/4 cup butter 2/3 cup bread crumbs 1/4 cup flour, 1/2 teaspoon salt 1/2 teaspoon pepper Lemon juice, yolk of 2 eggs Scald milk, onion and parsley together, remove seasoning.
Melt butter, add flour, salt and pepper, and gradually the milk; then egg slightly beaten. Put layer of fish on the buttered dish. Sprinkle with salt and pepper and add a few drops of lemon juice. Cover with sauce; continue until dish is full. Cover with crumbs and bake 30 minutes with two radiators heated 475 degrees. Lobster a la Newburg One pint lobster meat picked fine, I/2 pint cream, yolks of 3 eggs, 1 gill Sherry wine, 1/2 teaspoon salt, 1/4 teaspoon cayenne, stir thoroughly, put in double boiler, cook 1/2 hour. One hot radiator.
Boiled Fish Wash clean fish, tie in cheese-cloth bag, leaving room for the fish to swell.
Cover with boiling water, using 1 tablespoon of salt and juice of 1/2 lemon to 1 quart of water. Place in fireless 1 hour, using one radiator, heated 450 degrees.
Steamed Fish Use same kinds of fish for steaming as for boiling. Clean, wash and dry fish.
Rub with salt and place in cooker vessel. Cut in two in the Put in a vessel that is well buttered, place in the fireless with 2 radiators heated 475 degrees, and bake for 1 hour. When done turn on platter and pour over sauce. center, if necessary. Add ½ pint of Escalloped Oysters, boiling water, place cover on utensil and put in the fireless, on radiator heated 450 degrees. Steam 1/2 hour.
Remove from fireless and pour over a fish sauce (see recipes under "Sauces"), and sprinkle over all chopped parsley.
Escalloped Salmon One can salmon, 1/2 pound rolled crackers. Put in a well buttered basin, layer of cracker crumbs, thin layer of flaked salmon, season with salt, pepper and small pieces of butter, and continue until all is used, having crackers on top. Pour over I pint of hot milk.
Bake in the fireless for 1 hour with two radiators heated 450 degrees.
Fish Stuffing 1/2 cup cracker crumbs Few drops onion juice 1/4 cup butter 1/2 cup stale bread crumbs Salt and pepper to taste 1/4 cup hot water Mix in order given.
Salmon Loaf One large can salmon, remove bones and skin, pick fine, add 2 tablespoons melted butter, 2 eggs well beaten, 1/2 cup bread crumbs, mix all together, season with salt and pepper. (or Oysters en Casserole) Cover bottom of utensil with cracker crumbs to depth of 1/4 inch, then a layer of oysters, salt and add a moderate amount of butter. Add alternately a layer of crumbs and oysters until desired amount is prepared. Pour over enough rich milk to moisten cracker crumbs and place vessel in fireless. Use two radiators heated 475 degrees. Time, 30 to 45 minutes.
Baked Fish Clean a 4-pound fish, sprinkle well with salt inside and out, stuff and sew. Cut five diagonal gashes in each side of backbone and insert narrow strips of fat salt pork. Shape with skewers in form of letter "S" and fasten skewers with small twine.
Place in greased 8-qt. pail, sprinkle with salt and pepper, brush over with butter, dredge with flour and place around fish small pieces of salt pork.
Bake 1 hour. Use two radiators, 475 degrees.
Baked Blue Fish Clean and wipe dry, roll in cornmeal, season with salt and pepper, place in pan with melted butter, put in basket and bake 45 minutes with two radiators.
ALL cuts.