Quantity for 6 Persons.
- 3½ lbs. of pickerel, white fish or cod fish
- Salt
- 1 sheet of paper
- ⅛ lb. of butter, good measure
Gravy.
- ⅛ lb. of butter
- ⅛ lb. of ham
- 6 tomatoes
- 3 tbsps. of flour
- 2 tbsps. of Parmesan cheese
- Salt
- Pinch of pepper
- ½ pt. bouillon
- ½ pt. of cream
Preparation: The fish is dressed, washed, dried, salted, placed into a pan and lightly covered with a buttered paper. Then the hot butter is poured over it and it is cooked in the oven until well done, basting frequently for about one hour. In the meantime the gravy is prepared thus: The ham is cut into small pieces and fried light yellow in the butter, with onion slices and flour, then add bouillon and cream, season with salt, pepper and add Parmesan cheese; also put in the sliced or chopped tomatoes and cook until pretty thick. Strain the gravy, taste it and heat it again. The fish, which must be a nice pink color, is brushed with the thick gravy and served in a swimming position. The rest of the gravy may be served separately.
No. 21—PICKEREL OR CODFISH SALAD.
Quantity for 6 Persons.
- 1¾ lbs. of pickerel or codfish
- 2 tbsps. of butter
- 1 scant tbsp. of flour
- 1 small onion
- 1 pt. thick cream
- 2 yolks of eggs
- 1 tsp. of mustard
- 2 tbsps. of vinegar
- 1 tbsp. of salad oil
- Salt
- 1 pinch of white pepper
- 1 tbsp. of capers
Preparation: The boiled fish is cut up into nice pieces. The butter is melted, the peeled whole onion fried light yellow in it, then taken out. Stir in the flour, add the cream and cook 5 minutes. The 2 yolks are stirred in, but the gravy must not cook any more, cool it and season with salt, mustard, pepper, capers, vinegar and salad oil. Pour the gravy over the fish.
No. 22—BAKED RED SNAPPER.