How to Cook Fish Part 26

ESCALLOPED HALIBUT AU PARMESAN

Cut in thin slices four pounds of halibut meat. Put into a b.u.t.tered pan with salt, pepper, grated nutmeg, and chopped onions to season.

Cover, cook slowly, and then drain. Cook together two tablespoonfuls each of b.u.t.ter and flour, add a quart of milk and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs well beaten and half a cupful of grated cheese. Put into a b.u.t.tered baking-dish a layer of fish, cover it with sauce, and repeat until the dish is full, having sauce on top. Sprinkle thickly with crumbs and grated cheese, dot with b.u.t.ter, and bake in a moderate oven.

BREADED HALIBUT STEAKS

Dip halibut steaks into egg and bread crumbs, and broil on a b.u.t.tered gridiron, basting with melted b.u.t.ter or olive-oil.

HALIBUT TIMBALES

Chop fine a slice of raw halibut, and rub it through a sieve. Season one cupful of the pulp with salt, red pepper, and onion-juice, then add gradually the stiffly beaten whites of four eggs, and one cupful of whipped cream. Fill b.u.t.tered timbale moulds, cover [Page 196]

with b.u.t.tered paper, and bake for fifteen minutes in a pan of hot water. Turn out and serve with any preferred sauce.

HALIBUT a LA POULETTE

Melt one fourth of a cupful of b.u.t.ter, and season it with salt, pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut into it, roll up, and fasten with a wooden toothpick. Dredge with flour and bake, basting with melted b.u.t.ter. Arrange on a platter, pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled eggs.

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TWENTY-FIVE WAYS TO COOK HERRING

STEWED HERRING

Clean the fish and cut off the heads. Pack in layers in an earthen pot, and sprinkle salt and pepper over each layer. Chop together carrots and onions, enough to cover the fish, and fry in b.u.t.ter with parsley, a few peppercorns, and a minced clove of garlic.

Pour over the vegetables enough white wine to cover the fish, and bring to the boil. Simmer for half an hour, then strain over the fish and cook over a slow fire until done.

MATELOTE OF HERRING

Cut off the heads and tails and divide each herring lengthwise into two fillets. Put a small amount of b.u.t.ter into a frying-pan and add enough flour to absorb nearly all of it, then add a little chopped parsley and a few chopped shallots. Lay the fish in the pan, add enough red wine to cover, and cook over [Page 198]

a hot fire. Garnish with small onions fried in b.u.t.ter and sugar, and sauted mushrooms.

BROILED HERRING

Clean and split the fish. Let stand for an hour in olive-oil, seasoned with minced parsley. Broil over a slow fire and serve with melted b.u.t.ter, lemon-juice and minced parsley.

BROILED HERRING WITH MUSTARD SAUCE

Clean and cut off the heads of the fish, but do not split. Dip in seasoned oil and let stand for an hour. Broil over a slow fire.

Mix together one teaspoonful of flour and one tablespoonful of mustard. Add one cupful of white stock and bring to the boil. Add one tablespoonful of b.u.t.ter, a teaspoonful of minced parsley, and pepper and salt to taste. Pour over the fish and serve.

BROILED SMOKED HERRING

Put the cleaned herring into a bowl, cover with boiling water, let stand for ten minutes, skin, wipe dry, broil, and serve with melted b.u.t.ter.

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BROILED HERRING WITH CREAM SAUCE

Soak for an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil and serve with a Cream Sauce. Add to the sauce a teaspoonful of minced parsley, and a few drops of vinegar.

FRIED HERRING--I

Clean and cut up the fish, dip in milk, roll in flour and fry in hot fat. Serve with a Cream Sauce, to which four tablespoonfuls of prepared mustard have been added.

FRIED HERRING--II

Clean and cut up the fish, dredge with salt, pepper, and flour, and put into a frying-pan with hot lard.

FRIED HERRING--III

Remove the head and tail, clean, gash down to the bone, roll in corn-meal, and fry in salt pork fat. Garnish with lemon and parsley.

HERRING a LA NORMANDY

Chop a large onion fine and fry it. When brown, fry half a dozen prepared herrings in the same fat. When brown add salt, pepper, [Page 200]

and two tablespoonfuls of vinegar. Bring to the boil and pour over the herring. Serve with mustard.

SMOKED HERRING a LA MARINE

Cut off the heads of smoked herrings and put the rest in a bowl.

Cover with hot water and soak for two hours. Take them out, skin, bone, and soak for two weeks in enough oil to cover, with sliced onions, pepper-corns, and bay-leaves. Keep in a cool place.

BOILED HERRING

Clean the fish thoroughly, and rub with salt and vinegar. Skewer their tails in their mouths and boil for ten or twelve minutes.

Drain and serve with melted b.u.t.ter and parsley.

HERRING RELISH

Soak six Holland herrings over night. Remove the backbones, cut up into inch pieces, and add three onions sliced thin. Cover with vinegar and serve the next day.

HERRING SALAD

Soak four salt herrings in water over night.

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Drain and chop fine. Mix with four boiled beets, three heads of celery boiled, four peeled sour apples, two onions, three pickles, and two pounds of lean roast veal. Chop very fine, season with salt and pepper, and pour over enough oil to moisten, and enough vinegar to suit the taste. Serve very cold with a garnish of hard-boiled eggs.

HERRING SALAD a LA BRENOISE

Peel and cut into dice a quart of cold boiled potatoes, four peeled and cored sour apples, the fillets of four salt herrings, a cuc.u.mber pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar, mustard and Mayonnaise dressing. Sprinkle with minced parsley before serving.

SWEDISH HERRING SALAD

Soak two salted Holland herrings for twenty-four hours. Remove the bones and cut into dice. Add an equal amount of cooked meat cut into dice and half the quant.i.ty each of boiled potatoes, sour apples, and beets chopped fine. Chop one tablespoonful of capers and four hard-boiled eggs. Add to the salad with three tablespoonfuls of cream, two of olive-oil, two of vinegar, and pepper, sugar, and mustard to taste. Press in a mould, and serve on platter with a [Page 202]

garnish of parsley. Serve with the same kind of dressing that was mixed with the salad.

SMOKED HERRING SALAD