Fish Broiled in Oven
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- Ingredients
- Fish weighing from 2 to 4 pounds
- Salt
- Pepper
- Butter
- Lemon
- Pimento or parsley
- Utensils
- Broiler or shallow baking-pan
- Sharp knife
- Pancake-turner
- Long-handled fork
- Directions
Fish Broiled in Frying-Pan
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- Ingredients
- 1 pound small fish or fish-steaks
- ½ cup corn-meal or bread crumbs
- ¼ cup lard or drippings
- Salt
- Pepper
- Utensils
- Plate for crumbs
- Covered frying-pan
- Long-handled fork
- Colander and paper
- Directions
- Remarks
Small fish cooked in this way should be split, but the heads and tails need not be removed.
A little additional fat may be added during the cooking process, if necessary to prevent burning.
Baked Fish
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- Ingredients
- Fish weighing 2 pounds or more
- Stuffing
- 6 slices salt pork
- Salt
- Pepper
- Bread crumbs
- Flour
- Utensils
- Large needle, with thread
- Baking-pan
- Large spoon
- Directions
- Remarks
It is taken for granted that the fish will be cleaned by the dealer.
The head and tail may be removed if desired.
Serve with gravy made in accordance with directions for Gravy for Baked Fish.
Stuffing for Baked Fish
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- Ingredients
- ½ cup bread crumbs
- ½ cup cracker crumbs
- 4 tablespoons butter
- 1 teaspoon chopped parsley
- 1 teaspoon grated onion
- ½ teaspoon salt
- Pepper
- Utensils
- Saucepan
- Grater
- Vegetable-knife
- Directions
- Remarks
In addition to the materials above-mentioned, any or all of the following may be added, if desired:
- 1 teaspoon sweet marjoram
- Few grains celery salt
- 1 teaspoon Worcestershire sauce
- 1 tablespoon capers
- 4 olives
- teaspoon lemon juice
Gravy for Baked Fish
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- Ingredients
- 1 tablespoon flour
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- Utensils
- Small saucepan
- Strainer
- Directions
Boiled Fish
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- Ingredients
- Fish weighing from 2 to 4 pounds
- Utensils
- Large covered saucepan
- Colander
- Directions
- Remarks
Serve with Hollandaise Sauce.
Creamed Fish
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- Ingredients
- 1 cup cold fish-flakes
- 1 cup White Sauce No. 2
- Utensils
- Plate
- 2 forks
- Directions
- Remarks
Serve on strips of buttered toast.
If desired, the creamed fish may be put in a baking-dish, covered with buttered bread crumbs, and baked for fifteen minutes in a moderate oven, or until browned.
Fried Oysters
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- Ingredients
- ½ pint oysters
- 1 egg
- Salt
- Pepper
- Bread crumbs
- Fat for frying
- Utensils
- Strainer
- Bowl
- Dover beater
- Frying-kettle
- Long-handled fork
- Colander with paper
- Directions
Scalloped Oysters
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- Ingredients
- ½ pint oysters
- 1 cup White Sauce No. 2
- 1 cup buttered cracker crumbs
- Utensils
- Baking-dish
- Strainer
- Directions
- Remarks
See Remarks under Oyster Stew.
Creamed Salt Codfish
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- Ingredients
- ½ pound salt codfish
- 1 cup White Sauce No. 2
- Utensils
- 2 forks
- Strainer
- Tablespoon
- Saucepan
- Directions
- Remarks
Creamed Codfish is usually served on a platter garnished with bits of buttered toast, slices of hard-boiled egg, or slices of lemon.
Codfish Balls
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- Ingredients
- ¼ pound salt codfish
- 3 or 4 potatoes
- 1 egg
- ½ teaspoon salt
- Fat for frying
- Utensils
- 2 forks
- Saucepan
- Bowl
- Dover beater
- Strainer
- Bread-board
- Colander with paper
- Frying-pan
- Perforated spoon
- Directions
Sauces for Fish[edit | edit source]
Hollandaise Sauce
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- Ingredients
- 3 tablespoons butter
- 2 tablespoons flour
- 2 eggs (yolks only)
- 2 tablespoons vinegar or lemon juice
- ½ teaspoon salt
- ¼ teaspoon paprika
- Few grains cayenne
- Utensils
- Bowl
- Dover beater
- Double-boiler
- Tablespoon
- Directions
- Remarks
One teaspoon of chopped parsley and ½ teaspoon of grated onion may be added with the other seasonings, if desired.
Lemon Butter Sauce
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- Ingredients
- 4 tablespoons butter
- 1 tablespoon lemon juice
- 1 teaspoon finely chopped parsley
- Utensils
- Tablespoon
- Bowl
- Knife
- Lemon-squeezer
- Directions
- Remarks
Serve with boiled or baked fish. All the sauce may be placed on the hot whole fish when the latter is ready for serving, or it may be added to the individual portions at the table.
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition