How to Cook Fish Part 64

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Pour over the fish. Shad or trout is the best fish to use.

SPICED FISH--I

Cook together for ten minutes one cupful of vinegar, one tablespoonful of sugar, and six each of whole allspice, cloves, and peppercorns.

Strain over two cupfuls of cold cooked flaked fish, and serve very cold.

SPICED FISH--II

Cool five pounds of sliced fish in salted water, drain, cool, and skin. Boil together a quart of vinegar, two blades of mace, a small onion sliced, a small red pepper, two tablespoonfuls of grated horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard seed, and half a cupful of water. Put the fish into an earthen jar, pour over the hot spiced vinegar and let stand in a cold place for two days before using.

FISH TIMBALES

Pound in a mortar one pound of fresh raw fish and press through a puree sieve. To every cupful of fish pulp add a tablespoonful of bread-crumbs soaked until soft in cream. Add also the beaten yolk of one egg, and salt, pepper, grated onion, and nutmeg to [Page 486]

season. Beat thoroughly, and for every cupful of pulp, fold in the whites of two eggs beaten stiff. Fill a well-b.u.t.tered mould three-quarters full, set it into a pan of warm water, cover with b.u.t.tered paper, and bake for twenty minutes. Do not let the water boil. Turn out on a platter and serve with any preferred sauce.

FISH TIMBALE--I

Run through a meat-chopper twice half a pound of white fleshed fish. Add one cupful of soft bread-crumbs which have been boiled to a smooth paste in a little milk. Cool, add to the fish, press through a sieve, add six tablespoonfuls of cream, and salt and pepper to season. Fold in carefully the stiffly beaten whites of five eggs. b.u.t.ter a small timbale mould, fill with the mixture, and put in a baking-pan half full of boiling water. Cover with b.u.t.tered paper, bake for twenty minutes, and serve with Cream Sauce.

FISH TIMBALE--II

Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs soaked in milk. Season with melted b.u.t.ter and grated onion and moisten with the beaten yolks of eggs. Bake in b.u.t.tered individual moulds, turn out, and serve with a sauce made of one cupful of stewed [Page 487]

and strained tomatoes mixed with a winegla.s.sful of Sherry and half a cupful of cream, and thickened with the beaten yolks of two eggs.

Add a few shrimps and cooked oysters to the sauce, pour around the timbales, and serve.

FISH TIMBALES--III

Chop fine one cupful of raw fish and rub it through a sieve. Season with salt, pepper, and grated onion, and add a dozen blanched almonds, chopped fine. Fold in one cupful of whipped cream and the whites of four eggs beaten very stiff. Fill small b.u.t.tered moulds, set into a pan of hot water, and bake carefully.

FISH TIMBALE--IV

Add one cupful of cold cooked flaked fish to one cupful of very thick Cream Sauce and season with salt, cayenne, lemon-juice, and minced parsley. Take from the fire, add the yolks of three eggs, well-beaten, and cool. Fold in the whites of three eggs beaten stiff, fill b.u.t.tered individual moulds two-thirds full, set into a pan of hot water, and bake for fifteen or twenty minutes. Serve with any preferred sauce.

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TURBAN OF FISH--I

Prepare a Cream Sauce, seasoning with grated onion, powdered mace, minced parsley, and lemon-juice. Add the yolks of two eggs. Put a layer of cold cooked flaked fish in a b.u.t.tered baking-dish, season with salt, pepper, and lemon-juice, spread with the sauce, and repeat until the dish is full. Cover with crumbs, dot with b.u.t.ter, sprinkle with grated Parmesan cheese, and brown in the oven.

TURBAN OF FISH--II

Cut thin slices of fish into narrow strips, remove the skin, dip in seasoned oil, and roll up, fastening with wooden toothpicks.

Dip in seasoned flour or in beaten egg and crumbs, fry in deep fat, and serve with any preferred sauce. If preferred do not roll the fish, but fry the strips straight.

FISH TURBOT

Reheat any kind of cold cooked fish in a Cream Sauce, adding the beaten yolk of an egg to the sauce. Put into a b.u.t.tered baking-dish, cover with crumbs, dot with b.u.t.ter, sprinkle with grated Parmesan cheese if desired, and bake brown, or put the fish and the sauce in the baking-pan in separate layers.

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FISH TOAST

Mix cold cooked flaked fish with Cream Sauce, seasoning with salt, pepper, lemon-juice, and minced parsley. Add the yolks of two eggs, beaten with a little milk, and heat thoroughly, but do not boil.

Spread on very hot b.u.t.tered toast.

FISH a LA VINAIGRETTE

Flake cold cooked fish and arrange on a platter with a border of lettuce leaves. Pour over it a French dressing to which chopped olives, capers, and pickles have been added.

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BACK TALK

The author, though at present unable to contemplate calmly even a pair of fish-net curtains, is willing to admit that there are more ways of cooking fish than appear here. The blank pages appended are for additional recipes.

O.G.