Blue Ribbon and Pure Gold cook book

Clean the fish, bone, dry, and rub with salt; fill the cavity with dressing, allowing room for the dressing to swell slightly. Sew up the fish, using strong thread; skewer and tie in the shape of the letter S if fish is large. Season and dredge with flour and spread with butter or bacon fat or slices of fat pork, and place in a greased rack in the baking pan. If the fish is very dry put thin strips of salt pork on. Baste every 10 minutes. When the fish is brown, and the flesh may be pierced without the juice running out, remove the strings and skewers, garnish with lemon and parsley, and serve plain or with sauce. If a fish-sheet or rack is not at hand, place strips of cotton cloth under the fish, by which it may be lifted from the pan. Dressing for Baked Fish—Take 1 cup bread crumbs, § teaspoon salt, ; teaspoon Pure Gold pepper, | teaspoon Pure Gold parsley, 4 tablespoons melted butter. This makes a dressing for a fish weighing 4 to 6 pounds. Dressing No. 2—Take bread crumbs, 1 well-beaten egg, 4 tablespoons melted butter, 1 teaspoon Pure Gold parsley, 2 tablespoons minced onion, a little pepper and salt. Stuff the fish, sew or tie up, and bake. 1 teaspoon chopped pickles may be added. Baked Smelts—Wash and dry them with a cloth; arrange them in a buttered flat baking dish; cover them with a layer of fresh bread crumbs, first sprinkling the fish with a little salt and Pure Gold white pepper; place bits of butter over the bread crumbs and bake until brown. Send to the table in the dish in which they were baked. Squeeze the juice of a lemon over them just before sending to the table. To Fry Fish—Clean fish, and wipe as dry as possible. Sprinkle with salt, dip in flour or crumbs, egg and crumbs, and fry in deep fat. To Sauté a Fish—Prepare as for frying, and cook in frying pan with small amount of fat; or, if preferred, dip in granulated corn meal. Broiled Fish—Medium-sized fish may be split and broiled. Large fish may be sliced and broiled, as salmon, chicken halibut. Small fish may be opened out flat, or left in natural position to broil. : Grease broiler, lay in the fish, sprinkle with salt and pepper, and if not oily rub with melted fat. Broil flesh side of split fish, then broil other side until skin is crisp. Broil small fish from 5 to 10 minutes, large fish from 15 to 20 minutes. Spread with maitre d’hétel sauce. Garnish with slices of lemon and parsley. Fish 27 Marinade for Broiled Fish—Mix together 4} 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 5} hour. Many kinds of dry fish are much improved by this treatment. Broiled Smoked Herring—Let them stand 10 minutes cover 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 cheesecloth. 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. 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’hétel 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 Sauté Steak—1 inch thick, 20 minutes.