Fish: Serve
Grease small timbale molds with butter, and line the bottoms with paper; garnish with chopped truffle, mushrooms, or green peas, or they may be used plain. Fill in the mixture; stand in a baking pan half filled with boiling water; cover the top with greased paper, and bake in a moderate oven twenty minutes. Serve with lobster, shrimp, or oyster crab sauce. -MRS. RORER.
Baked Halibut.
Take a square piece of fish, weighing 5 pounds, wash, wipe dry, and place in the dripping pan with a few thin slices of salt pork on top. Bake one hour; baste with melted butter and water. Stir into the gravy 1 tablespoonful Worcestershire Sauce, juice of 1 lemon, seasoning to taste, and thicken. Serve the gravy separately; garnish with slices of hardboiled eggs. Baked Smelts.
Dip in beaten egg, roll in cracker crumbs, season with salt, pepper, and a little nutmeg, lay on a sheet of buttered paper in a buttered baking pan, put a piece of butter on each fish and bake delicately brown; serve on a hot dish, garnished with slices of lemon and parsley.
Baked Salmon Trout with Cream.
Wipe dry and lay in a pan with enough water to keep from scorching.
Bake slowly an hour, basting with pound halibut or other white butter and water. Into a cupful fish, Whites 5 eggs, 1 teaspoonful salt, 1 cupful soft bread crumbs, cupful milk, 6 tablespoonfuls cream, 1 saltspoonful white pepper. cream stir 3 or 4 tablespoonfuls boiling water, add 2 tablespoonfuls melted butter and a little chopped parsley; add it to the gravy from the dripping pan in which fish was baked; lay the trout on a hot platter and let the gravy boil up once, then i FISH pour over the fish; garnish with sprigs of parsley.
Baked Shad.
Stuff with a dressing; rub the fish with flour, lay in a pan with a few thin slices of pork on top. Bake a medium-sized fish forty minutes; add a little hot water, butter, pepper, and salt to the gravy; boil up and serve in gravy tureen. Garnish the fish with sprigs of parsley. A tablespoonful anchovy sauce is a decided improvement in making the gravy.
Brochet of Smelts (French recipe). cover Spread melted butter in bottom of shallow baking dish, dredge with raspings of bread, season with salt, pepper, chopped parsley, and shallots; put in fish and pour over it a teaspoonful anchovy sauce; with melted butter and bread raspings, and bake fifteen minutes. Serve hot; arrange the fish on a napkin, heads to heads, in center of dish, or lay them all one way in rows, each overlapping the next. Garnish with quartered lemon and fried parsley.
Broiled Turbot (English recipe).
Soak the fish in salted water to take off slime; do not cut off fins; make an incision down the middle of the back to prevent skin on the other side from cracking; rub it with lemon and lay in a kettle of cold water; let it boil slowly; when done, drain, and lay on hot napkin; rub a little lobster coral through a sieve, sprinkle it over fish, garnish with sprigs of parsley and sliced lemon. Serve with lobster or shrimp sauce, or plain drawn butter.
Baked Whitefish (Point Shirley style).
Split the fish and lay open with the meat side up. Season with salt and pepper, and place in a baking pan on a bed of chopped salt pork. Bake in a quick oven, brushing it over with beaten egg and milk while cooking.
Just before sending to the table, cover with crisp brown crumbs, made by frying grated bread crumbs in but ter. Serve with oyster sauce.
Crimped Fish.
Cut uncooked fish into long strips, roll them around the finger, and fasten each roll with a wooden toothpick. Put into boiling salted water with 2 tablespoonfuls vinegar, and boil fifteen minutes. Drain, arrange on a platter, and serve hot with oyster or lobster sauce poured into cavities.
Codfish Soused in Oyster Sauce.
Boil 3 slices fish; drain and dress upon a dish; blanch 3 dozen oysters by putting them into a stewpan with their juice; move them around occasionally, but do not let them boil. As soon as they become firm, place a sieve over a basin, pour in the oysters, beard and throw them into their liquor. Put them into a stewpan.
When boiling, add 2 cloves, blade mace, 6 peppercorns and 2 ounces butter, to which you have added a tablespoonful flour. Stir, season with salt, cayenne pepper, and essence of anchovies. Add a gill of cream, and pour the sauce over it.