3. Work the flesh from bones on one side, from head to
tail, then from the other side.
4. Remove all small bones remaining.
Note. — Fish is frequently boned for broiling and when
preparing it for children or invalids. It is necessary to
bone whole fish when cooking on a plank.
Note. — Fish is cooked when flesh becomes flaky and
separates easily from the bone. This test may be used in
all methods of cooking fish.
BROILED FISH.
1. Prepare fish for cooking; if whole fish, remove bones;
fish steaks may be boned or not.
2. If fish is dry, as whitefish, brush over with melted
butter; season with salt and pepper. Rich fish, as mackerel
and salmon, do not require butter.
3. Heat and grease a broiler; put in the fish.
4. Sear flesh side first; cook with moderate heat, turn-
ing 3 or 4 times. Time required about 6 to 10 mins., de-
pending upon thickness of fish.
5. Serve garnished with parsley, lemon and potato roses✪ Broiled Fish.
STEAMED FISH.
1. Prepare fish for cooking; place on plate.
2. Cover with cheesecloth; steam over gently boiling
water.
3. Time, about 10 mins. to 1 lb. and 10 mins extra.
4. Serve with Egg, Tomato or Hollandaise Sauce.
BAKED FISH.
1. Prepare fish for cooking; sprinkle inside with salt.
2. Fill with fish dressing; sew edges together.
3. Skewer fish in shape; wrap tail in greased paper.
4. Place in greased baking-pan or on fish sheet in pan.
5. Lay strips of fat salt pork over top of fish; hold in
place with toothpicks.
6. Dredge with flour; place pieces of fat pork in pan
around fish.
FISH
73
7. Bake about 10 mins. to 1 lb. and 10 mins. extra;
baste every 10 mins. with fat in pan.
8. Lift out carefully; remove skewers and paper.
9. Garnish with parsley and lemon; serve with Tomato
or Hollandaise Sauce.
FISH DRESSING.
1 c. stale bread crumbs.
% T. salt.
T. pepper,
f.g. cayenne.
1 T. chopped parsley.
1 T. grated onion.
1 T. chopped pickles or capers.
2 tb. butter, melted✪ Fish Dressing.
1. Mix crumbs and seasonings.
2. Add melted butter; stir with a fork.
SAUTED FISH STEAKS.
1. Clean fish; cut into 1 inch slices.
2. The bones may be removed; skewer fish into circle;
fasten with toothpicks or small skewers.
3. Season; dip in
(a) flour or
(b) flour and cornmeal, equal parts, or
(c) sifted crumbs, egg and crumbs.
4. Have frying-pan hot; put in fat — beef or bacon
dripping or butter.
5. When fat is very hot, put in fish; turn to form a crust
on both sides. p
6. Reduce heat; cook slowly, turning 3 or 4 times.
7. Time — steak 1 inch thick requires 10 to 12 mins.
8. Serve with Drawn Butter or other fish sauce; garnish
with parsley and slices or sections of lemon.
FISH COOKED IN DEEP FAT.
1. Prepare small fish or fish steaks for cooking.
2. Dry; season with salt and pepper✪ Sauted Fish Steaks.
3. Dip in crumbs, egg and crumbs.
74
CANADIAN COOK BOOK
4. Cook in fat which browns a cube of bread in 60 sees. ;
leave 5 to 7 mins., lift out, drain.
5. Serve with Tomato or Hollandaise Sauce.
6. Garnish with parsley or water cress and lemon.
FRIED SMELTS.
1. Clean smelts. Make a cut under the gills, remove in-
testines; sprinkle with salt; wash and dry; skewer in shape.
2. Season; dip in flour, egg and crumbs✪ Fried Smelts.
3. Cook in fat which browns a cube of bread in 60 sees.
After putting in fish, reduce heat, so that fish may be suffi-
ciently cooked without becoming too brown. Cook 3 to
4 mins.
Page 22 · 7 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3. Work the flesh from bones on one side, from head to tail, then from the other side.
4. Remove all small bones remaining.
Note. — Fish is frequently boned for broiling and when preparing it for children or invalids. It is necessary to bone whole fish when cooking on a plank.
Note. — Fish is cooked when flesh becomes flaky and separates easily from the bone. This test may be used in all methods of cooking fish.
BROILED FISH.
1. Prepare fish for cooking; if whole fish, remove bones; fish steaks may be boned or not.
2. If fish is dry, as whitefish, brush over with melted butter; season with salt and pepper. Rich fish, as mackerel and salmon, do not require butter.
3. Heat and grease a broiler; put in the fish.
4. Sear flesh side first; cook with moderate heat, turning 3 or 4 times. Time required about 6 to 10 mins., depending upon thickness of fish.
5. Serve garnished with parsley, lemon and potato roses.
STEAMED FISH.
1. Prepare fish for cooking; place on plate.
2. Cover with cheesecloth; steam over gently boiling water.
3. Time, about 10 mins. to 1 lb. and 10 mins extra.
4. Serve with Egg, Tomato or Hollandaise Sauce.
BAKED FISH.
1. Prepare fish for cooking; sprinkle inside with salt.
2. Fill with fish dressing; sew edges together.
3. Skewer fish in shape; wrap tail in greased paper.
4. Place in greased baking-pan or on fish sheet in pan.
5. Lay strips of fat salt pork over top of fish; hold in place with toothpicks.
6. Dredge with flour; place pieces of fat pork in pan around fish.
7. Bake about 10 mins. to 1 lb. and 10 mins. extra; baste every 10 mins. with fat in pan.
8. Lift out carefully; remove skewers and paper.
9. Garnish with parsley and lemon; serve with Tomato or Hollandaise Sauce.
FISH DRESSING.
1 c. stale bread crumbs. % T. salt.
T. pepper, f.g. cayenne. 1 T. chopped parsley. 1 T. grated onion.
1 T. chopped pickles or capers.
2 tb. butter, melted.
1. Mix crumbs and seasonings.
2. Add melted butter; stir with a fork.
SAUTED FISH STEAKS.
1. Clean fish; cut into 1 inch slices.
2. The bones may be removed; skewer fish into circle; fasten with toothpicks or small skewers.
3. Season; dip in
(a) flour or
(b) flour and cornmeal, equal parts, or
(c) sifted crumbs, egg and crumbs.
4. Have frying-pan hot; put in fat — beef or bacon dripping or butter.
5. When fat is very hot, put in fish; turn to form a crust on both sides. p
6. Reduce heat; cook slowly, turning 3 or 4 times.
7. Time — steak 1 inch thick requires 10 to 12 mins.
8. Serve with Drawn Butter or other fish sauce; garnish with parsley and slices or sections of lemon.
1. Prepare small fish or fish steaks for cooking.
2. Dry; season with salt and pepper.
3. Dip in crumbs, egg and crumbs.
4. Cook in fat which browns a cube of bread in 60 sees. ; leave 5 to 7 mins., lift out, drain.
5. Serve with Tomato or Hollandaise Sauce.
6. Garnish with parsley or water cress and lemon.
FRIED SMELTS.
1. Clean smelts. Make a cut under the gills, remove intestines; sprinkle with salt; wash and dry; skewer in shape.
2. Season; dip in flour, egg and crumbs.
3. Cook in fat which browns a cube of bread in 60 sees. After putting in fish, reduce heat, so that fish may be sufficiently cooked without becoming too brown. Cook 3 to 4 mins.
Records on this page
Broiled FishSteamed FishBaked FishFish DressingSauted Fish SteaksFish Cooked in Deep FatFried Smelts