How to Cook Fish Part 6

VINAIGRETTE SAUCE

Mix four tablespoonfuls of olive-oil with one tablespoonful of vinegar. Season with salt and paprika and add to it minced parsley, pickle, and capers.

WHIPPED CREAM SAUCE

Mix a teaspoonful of dry mustard with a tablespoonful of vinegar and two tablespoonfuls of freshly grated horseradish. Mix with one fourth cupful of Mayonnaise, and when smooth fold in carefully one cupful of whipped cream. Season with salt and red pepper and serve very cold with cold fish.

WHITE SAUCE

Cook together two tablespoonfuls each of b.u.t.ter and flour, add one cupful of white stock and one half cupful of cream. Cook until thick, stirring constantly. Season with salt and pepper. One and one half cupfuls of milk may be used instead of the stock and cream.

[Page 41]

TEN WAYS TO SERVE ANCHOVIES

I

Clean, bone, and trim the fish. Arrange on a dish, alternating with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle with parsley, and serve with toasted crackers.

II

Split the anchovies, wash in white wine, and bone them. Make a paste with the yolks of eggs, equal parts of minced cooked fish, and bread-crumbs. Stuff the anchovies, dip into batter, and fry in deep fat.

III

Pound the fish in a mortar, seasoning with minced parsley, grated onion, and cayenne. Serve on small circles of fried bread, as a first course at dinner.

IV

Drain a bottle of anchovies and mash fine with enough b.u.t.ter to make a smooth paste. Season with lemon-juice and cayenne. Spread [Page 42]

on fingers of toast and lay a whole anchovy on each piece.

V

Wash eight salted anchovies, remove the skin and bones, and soak in clear water for an hour. Drain and wipe dry. Arrange on lettuce leaves with sliced hard-boiled eggs and pour over a French dressing.

VI

Toast circles of bread, spread with b.u.t.ter, cover with chopped hard-boiled eggs, make a hollow in the egg, lay an anchovy upon it, and set into a hot oven for five minutes.

VII

Toast thin circles of graham bread, b.u.t.ter, and cover each piece with anchovies. Sprinkle with lemon-juice and paprika and put into hot oven for five minutes.

VIII

Clean and rinse the fish and dry on a cloth. b.u.t.ter a small baking-dish, put in a layer of cracker crumbs, then a layer of anchovies, then sugar and crumbs. Repeat until the dish is full, having crumbs and b.u.t.ter on top. Beat the yolks of two eggs with half a cupful [Page 43]

of cream and a little sugar. Pour over the fish and bake in the oven.

IX

Use salted Norwegian anchovies soaked for two hours in cold water.

Split down the back, bone and skin, cut into strips, and arrange on a platter. Mince separately parsley, capers, boiled carrots, beets, and the whites and yolks of hard-boiled eggs. Arrange small piles of contrasting colors among the fish and pour over a French dressing.

X

Fry thin circles of bread, put a pimola in the centre, and curl an anchovy around it. Fill the remaining s.p.a.ce with chopped hard-boiled eggs and serve as a first course at dinner or luncheon.

[Page 45]

FORTY-FIVE WAYS TO COOK Ba.s.s

BAKED Ba.s.s--I

Scale, wash, and clean, leaving the head intact. Make a stuffing of two cupfuls of bread-crumbs, one cupful of b.u.t.ter, two eggs well beaten, and enough cold water to make a smooth paste. Season with pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split the fish, stuff, and sew up. Lay thin slices of salt pork over the fish and put into a baking-pan with a little boiling water seasoned with wine and tomato juice. Bake carefully, basting frequently.

The gravy may be thickened and served with the fish.

BAKED Ba.s.s--II

Split the fish and stuff with seasoned mashed potatoes. Put a little boiling water and a tablespoonful of b.u.t.ter into the baking-pan, and baste frequently while cooking.

BAKED Ba.s.s--III

Rub the inside of the fish with salt, sprinkle [Page 46]

the outside with pepper and salt, cover with sliced onion and salt pork. Dredge with flour and put into the baking-pan with sufficient boiling water to keep from burning. Baste frequently while cooking, remove the pork and onion, thicken the sauce with a tablespoonful each of b.u.t.ter and flour blended and mixed with a little tomato catsup. Pour the hot sauce over the fish and serve.

BAKED Ba.s.s--IV

Make a stuffing of one cupful of bread-crumbs, one teaspoonful each of melted b.u.t.ter, Worcestershire sauce, tomato catsup, minced parsley, minced onion, minced olives or pickles, lemon-juice, salt, black pepper, and paprika to taste, and sufficient cold water to moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce.

BAKED Ba.s.s WITH WHITE WINE

Put a ba.s.s into a baking-dish with salt, pepper and mushroom liquor to season, and enough white wine to moisten. Cover with b.u.t.tered paper and bake for fifteen minutes. Melt two tablespoonfuls of b.u.t.ter, add three tablespoonfuls of flour, and cook thoroughly.

Add two cupfuls of white stock and cook until thick, stirring constantly. Take from the fire [Page 47]

and add the yolks of three eggs beaten with a little cold water, and the juice of half a lemon. Add a tablespoonful of b.u.t.ter and the juice in the baking-pan. Pour over the ba.s.s and serve.

BAKED Ba.s.s WITH SHRIMP SAUCE

Marinate the cleaned fish for an hour in oil and vinegar. Put into a baking-pan with slices of salt pork underneath and on top and sufficient boiling water to keep from burning. Add a teaspoonful of b.u.t.ter to the water and baste two or three times during the hour of baking. Strain the gravy and set aside. Melt one tablespoonful of b.u.t.ter, add one tablespoonful of flour and cook until brown.

Add one cupful of the liquid left in the baking-pan, making up the required quant.i.ty with boiling water if necessary. Cook until thick, stirring constantly; season with cayenne and lemon-juice, and add half a can of shrimps chopped fine. Bring to the boil, pour over the fish, and serve.

BAKED AND STUFFED BLACK Ba.s.s

Mix together one cupful of bread-crumbs, two small onions chopped, two eggs well beaten, and cold water to moisten. Season with Worcestershire, tabasco and minced parsley. Stuff a ba.s.s with this [Page 48]