Mrs. Wilson's Cook Book Part 41

LOBSTER

Lobster may be boiled, broiled and baked and may be served in same manner as crab meat.

LOBSTER A LA NEWBURG

Place in a saucepan

One and one-half cups of milk, Five tablespoons of flour.

Dissolve the flour in the milk and bring to a boil. Cook for five minutes and then add

One well-beaten egg, Lobster meat, cut in one-inch blocks, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of Worcestershire sauce, Juice one-half lemon.

TO BROIL LOBSTERS

Split the live lobster in half. Lay it on its back. Do not cut the back sh.e.l.l through. Remove the entrails and remove the vein through the tail. Wash well and then brush with salad oil and place in broiler, sh.e.l.l side up, and cook for fifteen minutes. Turn the flesh side up and baste with salad oil or melted b.u.t.ter. Cook for twelve minutes and then remove and serve with melted b.u.t.ter, chili or tomato sauce.

TO BOIL

Plunge the lobster into boiling water and cook for twenty minutes, for medium lobster. Cool, break apart, discard entrails and fine vein running down the centre of the tail. Break open the claws and remove the meat. This meat and that of the belly and tail may be used for salads, ravigottes, au gratins, croquettes, cutlets, a la King and terrapin style.

SAUCE TO SERVE WITH FISH--FOR BOILED FISH

One cup of fish stock (Court Bouillon), One-half cup of milk, Three level tablespoons of cornstarch.

Dissolve the starch in the milk and then add the fish stock. Bring to a boil and cook slowly for eight minutes. Add

One tablespoon of b.u.t.ter, One teaspoon of salt, One teaspoon of paprika, One teaspoon of grated onion, One well-beaten egg.

Beat thoroughly to mix and then bring to heating point. Serve.

TARTARE SAUCE FOR FRIED FISH

One cup of mayonnaise dressing, One medium sized pickle, chopped fine, One tablespoon of grated onion, Two tablespoons of minced parsley, One teaspoon of paprika, One-half teaspoon of mustard, One teaspoon of salt.

Blend well before serving.

HOLLANDAISE SAUCE

One-half cup of salad oil, One onion grated, One teaspoon of paprika, One teaspoon of salt, Five tablespoons of vinegar.

Heat slowly until hot and then add

Yolks of two eggs.

Stir until thick and then add one tablespoon of finely minced parsley.

If this should curdle, add two tablespoons of boiling water. Beat hard.

BROILED SHAD ROE

Wipe the roe and then parboil for five minutes. Now wipe dry and then dust very lightly with flour and then brush with bacon fat. Place on the broiler and cook for ten minutes. Lift to a hot platter and spread with this sauce: Place on a plate

Two tablespoons of b.u.t.ter, One tablespoon of lemon juice, One tablespoon of grated onion, One tablespoon of finely chopped onion, One teaspoon of salt.

BAKED SHAD

Select a two and one-half pound shad. Have the fish dealer clean and prepare it for baking. Now prepare a filling as follows: Place in a bowl

One cup of breadcrumbs, Two onions, chopped fine, Two tablespoons of finely chopped parsley, One and one-half teaspoons of salt, One teaspoon of pepper, One-half teaspoon of thyme, One egg, Two tablespoons of salad oil.

Mix well and then fill into the fish. Sew the opening with a stout string and a darning needle. Pat the flour into the fish. Place in a baking pan and bake in a hot oven for one hour. Baste every fifteen minutes with one cup of boiling water. Now, if you place a strip of cheesecloth under the fish you will be able to lift it without breaking. Use the leftover portions for shad au gratin for Monday night's dinner.

PLANKED SHAD

Have the fish dealer split the shad for planking. Soak the plank in cold water for two hours and then place the fish on the plank, and brush it with lemon juice. Place in the lowest part of the broiler of the gas range. Begin to baste with cold water after the fish has been in the oven for twelve minutes. Allow thirty minutes for planking a two and one-half pound shad.

LONG ISLAND DEEP SEA PIE

Grease a deep baking dish and then sprinkle with fine bread crumbs.

Now place a layer of finely diced potatoes in the bottom of the dish.

Next a layer of cooked fish, cut into pieces the size of a walnut.

Next a layer of sliced onions; then a layer of sliced tomatoes; repeat, making two layers. Season each layer with salt, pepper and finely minced parsley. Now prepare a sauce as follows:

Place

One and one-half cups of milk in a saucepan, Six level tablespoons of flour.

Stir until the flour is dissolved and then bring to a boil. Remove from the fire and add

Two tablespoons of Worcestershire sauce, One well-beaten egg.

Pour over the prepared pie. Place a crust on top, making three or four gashes in it to permit the steam to escape. Bake in slow oven one hour.

APPETIZERS

The appetizer is a small morsel of food served at the beginning of the meal, causes a free flow of digestive juice and thus helps the digestion. During the growing season these canapes may be scullions, served icy cold, radishes, cold and crisp and cut into thin pieces, but still left on the stem; well-cleaned, crisp, crinkly watercress; coleslaw, with celery; coleslaw with green and red peppers or with scullions, or with bacon or ham nicely browned; or just a slice of full ripe tomato, spread with mayonnaise and dusted with grated cheese or paprika.