Home cookery

May be cooked in the oven, or be egged, breadcrumbed, and fried. If they are baked they should be cooked in the same dish in which they are to be served. The dish must be well buttered before the fish is placed in it, and small pieces of butter must be put on the steaks, which should also be sprinkled with salt and cayenne. The dish should be carefully covered, so that the fish may not be dry. An excellent sauce may be made from the juice, etc., that drains from the fish ; this should be poured off just before the fish is done ; it should be thickened, and chopped parsley and a few drops of lemon juice added to it, or it may be flavoured with anchovy. Shrimp, Anchovy, or Maitre d'Hotel sauces may be served with fried cod steaks. Stewed Cod Steaks. Cod steaks 2 one inch thick. Butter Lemon rind ... Chopped parsley Water Pepper and salt Lemon juice ... i oz. a small piece. J teaspoonful. I teacupful. to season, a few drops. Put the water, butter, lemon, parsley and seasoning into a saucepan that will hold the steaks. Let this boil for a few minutes, put in the fish, stew very gently till done, about twenty minutes ; when cooked on one side turn the steaks. Take out the fish and keep it hot. Strain the sauce and thicken it with butter and flour; add the parsley and lemon juice, and serve round the fish. Cod Steaks a la Cardinal. Take three cod steaks, season them, and bake them in a buttered tin, with a buttered paper over, for about twenty minutes. Place them on a hot dish, mask each steak with the sauce as below, garnish the centre of the steak with hard-boiled egg cut into dice, and sprinkle over chopped parsley. Sauce. Mix together a quarter of a pint each of tomato and veloute sauce. Add a little carmine to give it a red colour. Halibut Steaks May be cooked in the same manner as cod steaks. Stuffed Baked Fish. The fish that are best cooked in this manner are : — Haddock. Small cod, or middle of cod. Mackerel. Piece of halibut. The fish must be cleaned and stuffed with the following forcemeat ; more or less should be made according to the size of the fish. Bread crumbs 2 oz. Suet (chopped finely) Parsley (chopped) Thyme Grated lemon rind Pepper and salt I oz. \ tablespoonful. \ teaspoonful. to taste, to moisten. The forcemeat must be skewered or sewn in the fish, which then should have its tail put through its eyes and be fastened with a skewer. Brush it with milk, sprinkle brown crumbs over it, put a few pieces of drippings (bacon fat is the best) on it, and bake in a moderate oven for about half an hour. Baste occasionally. Serve with it plain melted butter to which a little Worcester, or any similar sauce, may be added if liked. or Sole au Gratin. Sole large one. Butter \\ oz. Lemon juice i teaspoonful. Parsley (chopped) .... Shallot or onion (finely chopped) { Thyme ( Chopped mushrooms .. Cayenne and salt Sherry Stock Brown crumbs. 1 dessertspoonful, d) 1^ teaspoonful. \ teaspoonful. 2 tablespoonfuls. to season. 2 tablespoonfuls. 3 tablespoonfuls.