No. 217. Boiled Striped Bass.—Newport style. Put six pounds of fish in cold water, enough to cover, with one gill of claret wine, teaspoon salt, one onion, one large pepper and blade of mace. Heat slowly at first, boil half an hour, make a drawn butter, using the fish liquor and adding juice of one lemon. Dish the bass on a napkin, garnish with sliced lemon. Serve the sauce in tureen. Halibut, sword-fish and other large, firm-meated fish are adapted to this way of cooking.
No. 218. Baked Bluefish, Tomato Sauce.—Prepare a fish of about four pounds and put it in buttered pan, cover with tomato pulp, sprinkle liberally with bread crumbs and dot with bits of butter. Place in oven for about forty minutes, until the flesh begins to separate from the back bone, or can be easily detached from it. Serve with tomato sauce ([No. 52]) poured around the fish. Bonita, Spanish mackerel and fish of a similar kind are all good served with a tomato sauce.
No. 219. Carp to Cook.—This fish has recently been naturalized in American waters and should in time become abundant and cheap, from the fact that it multiplys rapidly, acquires a large size and flourishes in waters where other fish would speedily become extinct. The scales are said to be eatable, and in cleaning the fish these should not be removed, but the fish should be scoured in salted water. There seems to be a diversity of opinion concerning its flavor, but in the report of the U. S. Fish Commission we find it highly praised. The better way to cook this fish is to boil or bake, and the same recipes given for bass, sheepshead, or similar fish, are well suited to the carp.
No. 220. Fresh Cod Cheeks and Tongues.—These are very nice fried, either plain or rolled in crumbs or beaten egg.
No. 221. Fillets of Cod a la Regence.—Butter a tin dish, lay on it three slices of cod an inch thick, pour over them one glass white wine, cover with a buttered paper and bake in moderate oven fifteen minutes. Reduce another glass of wine in a saucepan by simmering, add to it half a pint of white sauce ([No. 19]) twelve oysters, bearded and blanched, twelve small quenelles ([No. 90]) and twelve button mushrooms. Season with pepper and salt. Simmer one minute only. Place the slices of fish on a hot dish, pour the sauce over them, group the oysters, mushrooms and quenelles in the corners of the dish.
No. 222. Cod Steaks a la Cardinal.—Cut about three pounds of fine fresh codfish into slices quite an inch thick; sprinkle these well with salt, pepper and lemon juice, and fasten each slice with a small skewer, so as to make it into a neat shape. Brush the fish over entirely with warmed butter, then lay it at the bottom of a large saucepan, pour over it about a breakfast cupful of very good white stock, and cover closely, first with buttered paper, then with the pan lid. Simmer gently from 20 to 25 minutes, then take skewers and arrange the fish neatly on a hot dish; pour over it some well made tomato sauce, flavored with essence of anchovy, garnish round the edge of dish with sprigs of fresh parsley and slices of lemon cut in pretty, fanciful shapes, and serve just as hot as possible.
No. 223. Fillet of Flounder a la Normandy.—Prepare the fillets and lay in a buttered baking pan, season with salt and pepper, dredge with flour, moisten with brown stock, adding a teaspoon of lemon juice, bake twenty minutes, baste once or twice, lay the fillets on serving dish, pour over them Normandy sauce ([No. 49]) garnish with slices of lemon.
No. 224. Baked Haddock.—Stuff with a dressing ([No. 86]) baste the fish well with butter, put a cup of water into the pan and bake in a moderate oven one hour, basting often; just before taking up sprinkle a tablespoon of fine cracker crumbs over the fish and let it remain in the oven long enough to brown them delicately. Put the fish on a warm platter, add water and thickening to the gravy and serve in gravy tureen. Garnish with parsley and sliced lemon. A plain and simple method for baking cod or any white-meated fish.
No. 225. Cod Boiled, Oyster Sauce.—Boil a fish or the head and shoulders, stuffed or not, in salted water, 30 minutes for six pounds. Serve on a napkin garnished with parsley or slices of hard boiled eggs, and serve with an oyster sauce. A plain, simple way to boil any kind of fish. Serve any sauce to suit.
No. 226. Baked Halibut.—Take a square piece of fish, weighing about five pounds, lay it in salted water for about five hours, then wipe dry and place it in the dripping pan with a few very thin slices of salt pork on top. Bake one hour, or until the fish is easily separated from the bone, or cracks open; baste with melted butter and water. Stir into the gravy one tablespoon Worcestershire sauce, juice of one lemon, seasoning to suit, and thicken. Dish the fish on a napkin and serve the gravy separately, garnish with slices of hard-boiled eggs.