Blue Ribbon cook book

Marinade for Broiled Fish— Mix together 14 cup salad oil, 1 chopped onion, the juice of 1 lemon or 1 tablespoon vinegar, and 1 bunch herbs. Scores 1 inch apart are often made in the fish before putting it in the marinade. Let them soak in this half hour. Many kinds of dry fish are much improved by this treatment. Broiled Smoked Herring-—Let them stand 10 minutes covered with boiling water. Then wipe dry, and broil. Put them on a hot dish, moisten with butter, and serve. Time to broil, about 7 or 8 minutes. Boiled Fish—Place the fish on a plate on a piece of cheese-cloth. Tie the edges together and put the fish into a kettle of boiling water. Add 1 teaspoon vinegar or lemon juice to each quart of water. Cook gently 10 to 15 minutes for each pound. Serve with sauce. Fish 29 Planked Fish—Place the fish, cleaned, skin side down on a heated hardwood plank. Dot with fat. Lay narrow strips of bacon or salt pork on fish. Sprinkle with salt and pepper. Bake in hot oven, basting frequently. When the fish is cooked, surround with a border of duchess potatoes, shaping by means of a pastry bag and star tube. Brush the potatoes over with beaten egg yolk mixed with an equal quantity of milk. Let brown in the oven, and serve with maitre d’hotel butter. Garnish with lemon and parsley. A variety of garnishes may be used. TIME TABLE FOR FISH Steaming or Baking—15 minutes per pound plus 10 minutes. Planked or Saute Steak—1 inch thick, 20 minutes. Salmon and Caper Sauce—2 slices of salmon, 4 cup butter, % teaspoon chopped parsley, 1 onion, salt and pepper to taste. Lay the salmon in a baking dish, place pieces of butter over it and add the other ingredients, rubbing a little of the seasoning into the fish. Place in the oven and baste it frequently; when done, take it out and drain for a minute or two, lay it in a dish, pour caper sauce over it, and serve. Tomato sauce may be used in place of caper sauce. Salmon Cutiets—Cut slices of salmon 14 of an inch thick, remove the skin and bone, season with salt and pepper, sprinkle on flour, dip in beaten egg, roll in bread crumbs and fry in hot fat. Or they can be sauteed in a frying pan. Creamed Salt Cod—1 cup flaked cod, 1 cup cubed raw potato. Simmer gently until potatoes are tender (about 15 minutes). Drain, and add 1 cup thin hot white sauce made from 1 tablespoon butter, 1 tablespoon flour, 1 cup milk. Reheat and add 1 tablespoon lemon juice. To prepare salt fish for cooking, soak about 24 hours in cold water. Cod Fish Balls—Cook together 1 cup cod, and 2 cups diced raw potatoes. Simmer gently until tender. Drain, mash, add 1 beaten egg, % teaspoon Blue Ribbon pepper and 1 teaspoon butter. Drop from a tablespoon into deep fat and fry. Smoked Goldeyes are very tasty. They should be placed in a shallow pan which has been covered with brown paper. Heat thoroughly in the oven with a moderate fire until the fish spread open. When cooked, the heads and skin are easily removed. Serve whole on a hot platter and garnish with parsley. If sufficient paper is used it will absorb all the oil. Kippered Herrings—Remove fish from can, and arrange on a platter that can be put in the oven; sprinkle with Blue Ribbon pepper, brush over with lemon juice and melted butter, and pour over the liquor left in can. Heat thoroughly, and garnish with parsley and slices of lemon. 30 Blue Ribbon Cook Book UTILIZING COLD FISH