How to Cook Fish Part 41

BOILED SALMON-TROUT--II

Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic and two tablespoonfuls of b.u.t.ter. Add enough Claret to cover and simmer until done. Drain the fish, strain the liquid, thicken if [Page 308]

desired, and serve the sauce separately.

BOILED SALMON-TROUT--III

Wrap a small cleaned fish in mosquito netting, sew up, and simmer in salted and acidulated water until tender. Take up carefully, remove the netting, garnish with lemon and parsley, and serve with Egg or Cream Sauce.

BOILED SALMON-TROUT--IV

Clean a salmon-trout, stuff with seasoned crumbs, and put into a fish-kettle with equal parts of white wine and stock or water to cover. Add a carrot, an onion, a bay-leaf, and two or three beans of garlic. Cook the fish slowly, drain, and reduce the liquid by rapid boiling to one pint. Thicken with b.u.t.ter and flour, pour over the fish, and serve.

BAKED SALMON-TROUT--I

Clean a salmon-trout, stuff it with seasoned crumbs, and sew up.

Put into a fish-kettle with a quart of white wine, half a cupful of b.u.t.ter, a chopped onion, two tablespoonfuls of chopped parsley, a can of b.u.t.ton mushrooms, and salt, pepper, and grated nutmeg to season. Cover and cook in a moderate oven for an hour. Take up [Page 309]

carefully, skin the fish, cover with crumbs, dot with b.u.t.ter, and brown in the oven. Reduce the gravy by rapid boiling, thicken with b.u.t.ter and flour cooked together, and serve in a gravy-boat.

BAKED SALMON-TROUT--II

Prepare and clean the fish and put into a b.u.t.tered baking-pan with enough water to keep from burning. Bake slowly, basting as required with melted b.u.t.ter and hot water. Cook together one tablespoonful each of b.u.t.ter and flour, add a cupful of cream, and half a cupful of boiling water in which a bit of soda has been dissolved. Cook until thick, stirring constantly, and add two tablespoonfuls of melted b.u.t.ter and a teaspoonful of minced parsley. Pour the sauce around the fish and serve.

BAKED SALMON-TROUT--III

Have a large salmon-trout cleaned and larded. Put into a b.u.t.tered baking-pan, rub the fish with salt and pepper, and pour over a winegla.s.sful of Madeira. Cover with b.u.t.tered paper and bake, basting every ten or fifteen minutes with the liquid. Serve with any preferred sauce.

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SALMON-TROUT a LA GENOISE

Prepare and clean a salmon-trout, remove the backbone, stuff with seasoned crumbs, and put into a b.u.t.tered pan with half a cupful of Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion, and salt, pepper, and sweet herbs to season. Cover with a b.u.t.tered paper and cook slowly, basting often. Take up the fish, strain the liquid, and add enough stock to make the required quant.i.ty of sauce. Thicken with flour cooked in b.u.t.ter, add two tablespoonfuls of b.u.t.ter, and lemon-juice and anchovy essence to season. Serve the sauce separately,

SALMON-TROUT a LA HOLLANDAISE

Prepare and clean the salmon-trout and cook in salted and acidulated water, seasoning with salt, pepper, and parsley. Drain, and serve with a Hollandaise Sauce to which chopped cooked oysters have been added.

SALMON-TROUT a LA MAiTRE D'HoTEL

Prepare and clean a salmon-trout, split and broil, basting with oil if required. Serve with Maitre d'Hotel Sauce.

SALMON-TROUT a LA RICHELIEU

Put a cleaned salmon-trout into a baking-dish, [Page 311]

with two tablespoonfuls of b.u.t.ter, salt, pepper, and grated nutmeg to season, and enough white wine to keep from burning. Cover with a b.u.t.tered paper and bake, basting frequently with the liquid.

Drain the fish and add enough white stock or oyster liquid to make the required quant.i.ty of sauce. Thicken with flour cooked in b.u.t.ter.

Take from the fire, add the yolks of four eggs beaten with the juice of a lemon, reheat, pour over the fish, and serve.

PICKLED SALMON-TROUT

Clean the fish thoroughly and cut into strips. Cover the bottom of a baking-dish with sliced onion, sprinkle with salt and pepper, cover with pieces of fish, add more onions, and cover with cold water, made very acid with good vinegar. Add a few cloves, a bit of ginger root, and a pinch of allspice. Bake slowly until the fish is tender and serve cold.

SALMON-TROUT WITH SHRIMP SAUCE

Prepare and clean a salmon-trout and cook in salted and acidulated water to cover, adding a bunch of parsley. Drain and serve with Shrimp Sauce.

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TWENTY WAYS TO COOK SARDINES.

BROILED SARDINES--I

Broil a dozen large sardines on a double broiler. Lay on fingers of toast, garnish with lemon, and serve with Maitre d'Hotel Sauce.

BROILED SARDINES--II

Drain the fish and broil quickly on a double-broiler. Serve on toast and garnish with lemon and parsley.

BROILED SARDINES--III

Drain large sardines, broil, lay on fingers of hot b.u.t.tered toast, sprinkle with grated Parmesan cheese, and brown in the oven.

BROILED SARDINES ON TOAST

Drain large sardines, skin carefully, broil on a double-broiler, arrange on fingers of hot b.u.t.tered toast, and pour over a tablespoonful of melted b.u.t.ter and a cupful of canned tomatoes. Boil slowly until [Page 314]

tender, take up carefully, rub the sauce through a coa.r.s.e sieve, bring to the boil, and add a cupful of cream beaten smooth with a tablespoonful of flour. Cook until thick, stirring constantly; take from the fire, add a teaspoonful of minced parsley, pour over the fish, and serve.

BAKED SARDINES--I

Skin a dozen sardines and heat in the oven. Drain the oil from them, bring to the boil, add one cupful of water, a teaspoonful of Worcestershire Sauce, and salt and pepper to season. Take from the fire, add the yolk of an egg beaten with a teaspoonful each of vinegar and made mustard, bring to the boil, pour over the fish, and serve with toasted crackers.

BAKED SARDINES--II

Drain the oil from large sardines, roll in cracker dust, season with pepper and lemon-juice, and brown in the oven. Serve with toasted crackers.

BAKED SARDINES--III

Drain and skin a dozen large sardines, put in the oven, and keep warm. Bring the oil to a boil, add a teaspoonful of Worcestershire [Page 315]

Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers of b.u.t.tered toast, pour over the fish, and serve.

BAKED SARDINES--IV

Marinate drained sardines in lemon-juice, then drain, sprinkle with cracker crumbs, and put into a hot oven for ten minutes. Cook together a heaping teaspoonful each of b.u.t.ter and flour, add one cupful of tomato-juice, and cook until thick, stirring constantly.

Season with salt, pepper, grated onion, and sugar. Arrange the sardines on toasted strips of brown bread, pour the sauce over, and serve.

FRIED SARDINES

Drain large sardines, dip in egg and crumbs, fry, and serve on toast.