Salmon mayonnaise
Have boiling in a kettle a gallon of salted water to which a gill of vinegar has been added. Lay carefully in this two salmon steaks and let them boil very slowly. Test with a silver fork, and when done, but not at all broken, lift carefully from the water and drain. Set aside until cool, then keep on the ice until wanted. Lay the steaks on a cold platter and pour a very thick mayonnaise over them. Spread this smooth with a knife that the steaks may be covered. Garnish with an abundance of water-cress.
Scallop of salmon
Open a can of salmon several hours before it is needed. Remove all bits of skin and bone, and flake the fish into small pieces. Make a white sauce and stir the salmon into this. Pour into a buttered pudding-dish, cover thickly with bread crumbs and bits of butter, and bake.
Beauregard cod
Boil a pound of cod the day before it is needed and let it get cold. Flake to pieces with a silver fork, removing all bits of skin and bone. Next day heat a pint of fresh milk in a double boiler, thicken this with a teaspoonful of flour rubbed into one of butter, and stir in the flaked fish. Season to taste and cook for five minutes. Turn upon squares of buttered toast. Have ready four hard-boiled eggs, the yolks powdered, the whites cut into rings. Sprinkle the yellow powder over the fish and lay the white rings about the edge of the platter.
Baked smelts with oyster forcemeat
Choose fine, large smelts of uniform size. Clean, wash and wipe, and fill them with a forcemeat made of one part fine crumbs, three parts finely-minced oysters, seasoned with paprika, a little minced parsley, salt and a tablespoonful of melted butter to a cupful of the forcemeat. Sew the fish up with fine thread and long stitches; lay in your covered roaster with a little boiling water under the grating and bake twenty minutes, basting once with butter when nearly done. Serve with lemon sauce.
They make a delicious fish course for luncheon. The threads should be clipped carefully that the fish may not be torn as they are drawn out before serving.
Baked smelts
Clean, wipe, roll in melted butter, then in cracker dust, set on ice to stiffen for an hour, and cook fifteen minutes in your covered roaster. Send sliced lemon around with this dish.
Creamed shad
(Contributed)
Make a white sauce by cooking together a tablespoonful of butter and a heaping one of flour, and, when they are blended, pouring upon them a pint of unskimmed milk. Add a few drops of onion juice, then pour slowly upon the beaten yolks of two eggs. Season with salt, pepper and a teaspoonful of minced parsley. Into this sauce stir a pint of cold, cooked shad that has been freed of bones and flaked very fine. Turn into a greased pudding-dish, sprinkle with crumbs and bake for twenty minutes or until heated through.
A “pick-up” of fish
This is a good dish for Saturday when you are gathering up left-overs to clear decks for the Sunday which is to begin the new week.
A cupful of cold, cooked fish—cod, halibut, salmon or any other firm fish; the same quantity of cold, cooked macaroni, cut into small bits; half a cupful of tomato sauce, one cupful of oyster liquor, which any fish dealer will give you; a heaping tablespoonful of butter and the same of flour, a teaspoonful of onion juice and the same of minced parsley. Salt and paprika to taste.
Heat the butter in a saucepan; stir in the flour, and, when it bubbles, the tomato sauce, the oyster liquor and the seasoning. Boil up once, add fish and macaroni; heat to a bubble without stirring, and turn into a deep dish.
Fish scallop
Prepare as above, but instead of stewing turn all into a buttered pudding-dish as soon as macaroni and fish are added to the hot sauce; strew crumbs on top, stick bits of butter over it and bake, covered, half an hour. Then brown.
Baked chowder
Fry a small sliced onion in a large spoonful of butter; strain and return butter to the frying-pan. Have ready two pounds of cod or other firm fish cut into inch squares; put into the hot butter and toss and turn until they are well coated; pack the fish in a buttered bake-dish alternately with slices of parboiled potatoes, fat salt pork, minced fine (about half a pound in all), bits of butter rolled in flour, minced parsley and two tomatoes chopped. Season a large cupful of oyster liquor with paprika and salt, and pour over all. Cover with split Boston crackers that have been soaked in milk for half an hour, fit on a lid and bake, covered, one hour. Then brown. A savory family dish.
A “Cape Cod folks” tid-bit
Soak two pounds of salt cod over night. In the morning wash and scrub it with a whisk to remove lingering crystals of salt and cover with hot water in which an onion has been boiled. Let it stand in this until the water is cold. Take out the fish and lay between two towels until perfectly dry. Broil then on both sides, turning twice; lay it in a hot water dish; break to pieces with a fork, and cover well with hot drawn butter, seasoned with pepper, lemon juice and minced parsley. Let it stand (covered) for ten minutes over the hot water before serving, and you will be surprised by the excellent dish contrived of such homely materials.
Halibut and cheese scallop
Have ready two cupfuls (less, if you happen not to have as much) of cold, cooked halibut, flaked rather coarsely with a fork. Make a good white sauce—drawn butter—based upon milk instead of water. Butter a bake-dish and fill it with alternate layers of the fish, sauce and grated cheese (very mild), using altogether about four tablespoonfuls of the latter, and cover the top with crumbs. Bake half an hour in a quick oven, and serve hot. Keep covered until ten minutes before serving, when brown.
Deviled halibut or cod
Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread-crumbs, the yolks of two eggs run through colander or vegetable press, a tablespoonful of melted butter, one of minced parsley, a teaspoonful of onion juice, paprika and salt. Mix with the fish, wet up with oyster liquor and fill scallop shells with the mixture. Cover with fine crumbs, pepper and salt them, put a dot of butter upon each scallop and bake quickly to a light brown.