A manual of home-making

TABLE XXXrV. — Fiae that may he Boiled, and Saoces, GaUnishrh, AND VEaKTABLES SUITABLE FOK EacH Fuh Sauce Gwmuh Fe^^e^^ Haddock,. . . . Egi Parsley, creas Potato balls Salmon Tartar Cress Asfjaragus, carrr»ti! HoUandaise Lemon French beans , Egg Parsley Rice ^ Halibut B6chamel Crc«s Potato cnx^uettea Hollandaise Parsley Toniatoen, grt^n aalad Cod. Butter Mashed potatoes Caper Carrots Shrimp Turnips Oyster Beets, greens Mackerel, _ . . Caper , Parf^ley Flounder, . . . . B^haind Chopped parsley Carmts, turnips Trout Horse-radish Siile B^hamel Carrots, spinaeh Bokedfiah. To hake whole drit fish: (1) Clean the fi«h. leaving the head and t^iil on, bnt removitig the eyes; (2J stufT the fish with any fish stuffing desired; (3) sew up the fish; (4) plaee the fi^h on a gretised rack or fish sheet in a fish pan or if these are not obtainable, plaee buttered fltri|>8 of cheese-eloth under the fish^ by means of w^hich the fish may be lifted from the pan with- out being broken; (5) truss the fish in the Hha|>e tif the letter 8, doing this by ft means of a long skewer thrust through it from head to tail; (ti) out three gashes on each side of the fish; (7) insert a thin f*!ice of salt pork in each gash; (8) dust the fiwh with salt and pepper; (9) sprinkle it with flour; (10) put it in a hot oven, and bake it, allowing 15 minittcs for each jjound; (11) baste it frequently; (12J remove the fish to a hot platter; (13) remove the slices of pork; (14) fill the gashes with parsley; (15) gar- 530 A MANUAL OF HOME-MAKING iiiah the fish with lemon; (lli) strain the fat to be used as a fouadatioQ for wiucr. To hake Jot ji»h: l'rt>c«tHl iis for dry fish^ but omit the \yotk, TABLl*] XXXV.— Fish that may be Baked Whoi.e, and SAt»c GaRXIBJIKS, and V'E0ETAULE8 tSuiTABLE FtfR EaCM FUh 5auoc Ganii^h Veifet4ible Haddock DrawTi butter Lemon Mashed poUtoQA Egg Parsley s HoUandaiae ■ BluefiBb Shrimp Potato bsdl LiTnon Parsl(?y Cucumber 1 CJod,, , , Oyster ■ Macket^l ..,..,..,.* Lemon juire LfiTion Tomatoe?* ( Shad Ma^heil potatooT Lemun Seabass Tonmt« Parsloy TimuitoeB J Tilefiah Maltro d'bot^4 Parsley 1 Weak fish... Ijemon juioe ^ To bake culUU and fiikUt (1) Wipe the lish dry; (2) dii*t it with salt and pepper; (3) season it with lenian juire, if desired; (4) sprinkle it vrixh bits of butter; (5) add J*i cup of water or other liquid; (6) plare the fish in a hot oven allowiriji; from 5 to 8 minutea for eac^h pouod, according to iImp thickness of the fish. TABLE XXXVL— Fish that may be Baked in Steaks, Ctrruym, ok Fiu^rrs, with Sauces, Garnibhes and Vbgetables Buitajilr mn EACH I Euh Halibut. Haddock. Balmijn . . Fkrunder . _ Cuak Horse niackerd . Tile Satict HoUandaise Tomato Brown 0>'at<»r Bemaisc Be-rcy Lonon juice Lemon juice Tomato Garnish Purdeof peiia Tomatoes Oysters Lemon Parrioy Shrimps Sifted egg yolk Ve^feiable* Potato balk Onions Green pena^ ] FISH AND OYSTERS 531 BwUed fish. To hroilfish ivhole: ft) Cloan the (ish; (2) split Iar(a;e fiah down itio twiclc, but do not sptit small fish; (3) if desired, remove the heiid and the tail; (4) brush the fish with melted butter or oil sefLsonod with stilt and pepper;