Fish: Roast
To Roast Sturgeon.
Take the tail part, skin and bone it; fill the part where the bone comes from with stuffing, as for a fillet of veal; put buttered paper around it, and tie up like a fillet of veal. Roast, and serve with melted butter.
Flounders Souchet (French recipe).
Take 4 or 6 flounders, trim and cut in halves; put pint water in a sauté pan with a little scraped horseradish, pepper, salt, and sprigs of parsley; place over the fire, boil a minute, then add the flounders, stew ten minutes; take them out and place in a dish, reduce the liquor they were stewed in, pour over and serve.
Hampton Court Perch (English recipe).
Clean the fish, dry well, and make an incision upon each side with a knife. Put 2 tablespoonfuls butter MRS. CURTIS'S COOKBOOK in a sauté pan over a slow fire, lay in the fish, season with salt, and sauté gently. When done, serve with the following sauce: Put 6 spoonfuls melted butter in a stewpan with a little salt and the juice of a lemon; when boiling, stir in the yolk of an egg mixed with a tablespoonful cream. Add small pieces of lemon rind and shredded parsley to the sauce, pour it over the fish, and serve.
Baked Shad Roe. a Skin two large roes, sprinkle with salt, and stand half an hour. In the bottom of a baking pan put a layer of fine bread crumbs mixed with a chopped onion, chopped parsley, 6 chopped mushrooms, melted butter, and a little lemon juice. Lay the roes on the crumbs, sprinkle with more crumbs seasoned and dressed like those in the pan. Over all pour a cupful white stock. Bake half an hour, drain off the liquid, sprinkle the roes with bread crumbs moistened with melted butter, put back in the oven for fifteen minutes to finish 4 cooking and brown. Thicken the liquid that was poured off with flour blended with melted butter, and pour over the roes.
Broiled Brook Trout.
Wash and clean the fish, split and remove the backbone. Put a thin strip of bacon in each fish where the backbone was, fold the fish together, brush with melted butter, and broil over a clear fire. Garnish with fried parsley.
Fish Dressing.
Either of the following recipes may be used to prepare a stuffing for crumbs, 1 cupful mashed potatoes, 1 any fish: 2 cupfuls bread or cracker well-beaten egg, 2 tablespoonfuls butter, teaspoonful sage and savory, or a little thyme, and 1 dozen chopped clams or oysters; moisten with milk, salt, and pepper to taste.
For a plainer dressing, use 1 pint bread crumbs, 2 tablespoonfuls melted butter, 1 raw egg, pepper, salta and 1 tablespoonful celery seed