How to Cook Fish Part 15

Fry the steaks with a chopped onion in b.u.t.ter, seasoning with salt and pepper. Take out and put a tablespoonful of flour into the frying-pan. Cook thoroughly, add two cupfuls of water and half a cupful of wine, and cook until thick, stirring constantly. Add two tablespoonfuls of b.u.t.ter, season with minced parsley and lemon-juice, pour over the fish, and serve.

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CODFISH HASH

Flake cold cooked cod, mix with an equal quant.i.ty of mashed potatoes, and season to taste. Cook until light brown in b.u.t.ter.

MATELOTE OF CODFISH

Mix together one cupful of oysters, two cupfuls of bread-crumbs, two tablespoonfuls of b.u.t.ter, one egg, and a small onion, chopped.

Stuff a small boned codfish and sew up. Lay the fish on slices of bacon in a baking-pan and cover the top with bacon. Add sufficient boiling water and bake for an hour, basting as required.

STEWED CODFISH

Flake cold cooked cod and reheat with b.u.t.ter, pepper, salt, minced parsley, cayenne, and lemon-juice. Serve very hot on toast.

FILLETS OF CODFISH

Clean and bone the fish and cut into thick strips. Put into a b.u.t.tered saucepan with a little stock, season, sprinkle with minced parsley, and set into the oven, covered with a b.u.t.tered paper. Serve in a deep platter with a border of mashed potatoes.

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FRIED COD

Prepare the fish according to directions given for Fillet of Codfish.

Season, dredge with flour, dip in egg and bread-crumbs, and fry in deep fat.

FRIED CODFISH a LA MAiTRE D'HoTEL

Prepare according to directions given for Fried Codfish. Serve with a sauce of melted b.u.t.ter, lemon-juice, and minced parsley.

FRIED FILLETS OF CODFISH

Mix together one tablespoonful of olive-oil, two tablespoonfuls of lemon-juice, and salt, grated onion, and paprika to season.

Soak fillets of codfish in this for an hour, then drain, dip into beaten egg, then into crumbs, and fry in deep fat. Drain on brown paper and serve with Tartar Sauce.

BROILED CODFISH

Split the tail end of the fish and broil. Serve with melted b.u.t.ter, lemon-juice, and minced parsley.

CODFISH PIE

Prepare Creamed Codfish according to directions previously given, seasoning with grated onion. Fill a b.u.t.tered baking-dish and cover [Page 111]

with mashed potato, beaten very light with an egg and a little cream. Rub with melted b.u.t.ter, sprinkle with grated cheese, and bake in a quick oven.

ESCALLOPED CODFISH

Prepare the fish according to directions previously given. Flake and prepare according to directions given for Creamed Codfish. Put into a b.u.t.tered baking-pan with layers of seasoned crumbs between, add milk to moisten, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

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FORTY-FIVE WAYS TO COOK EELS

BRAISED EEL

Skin and clean an eel, cut it into two-inch pieces, sprinkle with salt, and let stand for an hour. Soak in cold water for ten minutes, drain, and dry. Put into a b.u.t.tered saucepan, seasoning with grated nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot, minced parsley, and a few pepper-corns. Cover the pan and bake in the oven until the fish is brown. Take out the eel and put into a deep dish. Add to the sauce one cupful of stock, bring to the boil, and thicken with a tablespoonful each of b.u.t.ter and flour cooked together. Boil until thick, take from the fire, add the yolks of three eggs beaten smooth with a little stock, bring to the boil, add a little lemon-juice, strain over the fish, and serve.

BROILED EELS--I

Skin, clean and cut up a large eel. Dip into beaten egg, then into [Page 114]

crumbs seasoned with grated lemon rind, nutmeg, minced parsley, sweet herbs, pepper, and salt. Broil skin side down on a b.u.t.tered gridiron, turning when done. Serve with Anchovy or Tartar Sauce.

BROILED EELS--II

Clean and cut the eels into three-inch lengths. Let stand for half an hour in a marinade of oil and lemon-juice, seasoned with pepper and salt. Drain, broil, and garnish with fried parsley.

BROILED EELS WITH SOUR SAUCE

Clean the eels and cut into five-inch lengths. Boil for ten minutes in one cupful of vinegar and enough cold water to cover, seasoning with salt, pepper-corns, carrot, onion, and parsley. Cool in the water, dip in crumbs, then in eggs beaten with a tablespoonful of olive-oil for each egg, then in bread-crumbs. Broil as usual.

Serve with a sauce made of two tablespoonfuls of chopped shallots, fried in two tablespoonfuls of b.u.t.ter, added to a winegla.s.sful each of white wine and vinegar. Add two cupfuls of stock and thicken with browned flour cooked in b.u.t.ter. Boil for five minutes, add one tablespoonful each of chopped mushrooms, parsley, pickles, and capers, and two tablespoonfuls of b.u.t.ter. Garnish with lemons and parsley.

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FRIED EELS--I

Prepare and cut up the fish according to directions previously given and soak for several hours in vinegar with salt, pepper, and grated lemon-peel. Drain, dip into batter, and fry in deep fat.

Serve with any preferred sauce.

FRIED EELS--II

Prepare according to directions previously given and cut into two-inch pieces. Dredge with flour and saute in hot lard, or dip into egg and bread-crumbs and fry in deep fat. They may also be dipped into corn-meal before frying.

FRIED EELS--III

Prepare the eels according to directions given for Stewed Eels a la Americaine, sprinkling with shallot and parsley also. Let stand for several hours, dip into egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

FRIED EELS--IV

Clean the eels, cut into two-inch pieces, and parboil for eight minutes. Sprinkle with salt and pepper, dip into corn-meal, and saute in salt pork fat.

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EELS FRIED IN BATTER

Cut a large cleaned eel into joints, and soak for several hours in cold water, to which salt, pepper, and vinegar have been added.

Drain dip in batter, and fry in hot fat. Drain on brown paper and serve with Tomato Sauce.

EELS a LA LYONNAISE

Clean two large eels, cut into four-inch lengths and remove the bones. Cook in equal parts of white wine and water to cover, adding salt, pepper, a sliced onion, a clove of garlic, and a bunch of parsley. Drain the fish and strain the liquid. Thicken with two tablespoonfuls of flour rubbed smooth with two tablespoonfuls of b.u.t.ter. Boil for fifteen minutes and skim. Add two tablespoonfuls of b.u.t.ter and the juice of a lemon. Bring to the boil, pour over the fish, and serve with a garnish of small onions fried in b.u.t.ter and sugar.