4. Drain; garnish with lemon and parsley or watercress;
serve with Hollandaise or Sauce Tartare.
PLANKED FISH.
Best results are obtained if fish is fairly thick, or if
steaks of large fish, as salmon or halibut, are used.
[ 1. Prepare fish for cooking, removing bones.
2. Place, skin side down, on fish plank.
K|3. Brush over with melted butter; season.
4. Place on upper rack in moderate oven; bake 20 to
25 mins.; remove from oven.
5. Prepare hot mashed potatoes; press through large
pastry tube to form border around fish.
6. Brown in hot oven.
7. Garnish with watercress or parsley and lemon✪ Planked Fish.
FISH TURBANS.
Use steak 1 inch thick from large fish, as halibut or 2
inch pieces of smaller fish.
1. Remove bones; wipe fish.
2. Sprinkle with salt and pepper.
3. Spread each piece with fish dressing.
4. Roll up and fasten with skewers or toothpicks.
5. Grease a baking pan; place fish close together in pan.
Put in small pieces of butter or dripping✪ Fish Turbans.
6. Bake in a moderate oven 25 to 30 mins.
OYSTERS
75
FINNAN HADDIE.
1. Select fish thick and heavy for its size.
2. Soak 1 hour in cold water; drain.
3. To remove skin —
(a), place in pan, skin side up; put into hot oven; leave
10 to 15 mins., when fish will be heated; lift out; remove skin;
or (b), place in pan; cover with boiling water, keep just
below boiling point 10 mins.; drain; remove skin.
4. Place on hot platter; pour over a rich white sauce;
garnish with parsley.
1. Wash fish in cold water; if too salty, soak 1 hour;
drain.
2. Place in butter✪ Finnan Haddieed baking-dish; dot over with small
pieces of butter; add milk, 3^ c. for each fillet.
3. Place in moderate oven; cook 15 to 20 mins.; most
of the milk should be absorbed.
4. Garnish with parsley and toast points.
Note. — Fillets may be heated in boiling water and served
with rich white sauce.
1. Place in pan in hot oven 12 to 15 mins.
2. Remove skin; take out back bone, being careful to
leave flesh unbroken.
3. Place meat on hot platter or on toast.
4. Serve, garnished with lemon and parsley.
To clean oysters — strain oyster juice through a cheese-
cloth; pick over oysters to remove shell; place in colander:
pour cold water through.
SMOKED FILLETS OF FISH.
CISCOES.
OYSTERS
SCALLOPED OYSTERS.
3
1 pint oysters.
3^ T. salt,
f.g. cayenne.
}/i c. oyster juice.
2 c. buttered crumbs.
1. Butter a baking-dish or scallop shells.
76
CANADIAN COOK BOOK
2. Place one quarter of crumbs over bottom of dish;
add one half the oysters ; sprinkle with seasonings.
3. Repeat crumbs, oysters, seasonings; add oyster juice.
4. Cover with remaining crumbs.
5. Bake in moderate oven 30 to 40 mins.
6. If shells are used, 4 c. crumbs will be required. Cut
oysters in halves; bake 15 mins.
CREAMED OYSTERS.
1 pint oysters.
21^ tb. flour.
^ T. salt.
Cayenne.
3 tb. butter.
1 c. rich milk.
14 c. oyster juice✪ Scalloped Oysters.
}/s T. celery salt.
1. Clean oysters; cook until plump in oyster juice; drain.
2. Make white sauce; add oysters.
3. Serve on toast or in timbale cases.
Note. — }4 c. mushrooms may be added.
FRICASSEED OYSTERS.
3
^tb.
VsT.
f-g.
f.g.
1 pint oysters.
2 tb. butter.
1 T. salt.
% T. pepper,
f.g. cayenne.
SAUCE FOR OYSTERS.
tb. 2 tb. butter.
2 tb. flour.
1 c. milk and oyster liquor.
1 T. lemon juice.
2 yolks of eggs✪ Fricasseed Oysters.
butter and
Mtb.
2tb.
VsT.
Page 23 · 6 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
4. Drain; garnish with lemon and parsley or watercress; serve with Hollandaise or Sauce Tartare.
PLANKED FISH.
Best results are obtained if fish is fairly thick, or if steaks of large fish, as salmon or halibut, are used. 1. Prepare fish for cooking, removing bones.
2. Place, skin side down, on fish plank. 3. Brush over with melted butter; season.
4. Place on upper rack in moderate oven; bake 20 to 25 mins.; remove from oven.
5. Prepare hot mashed potatoes; press through large pastry tube to form border around fish.
6. Brown in hot oven.
7. Garnish with watercress or parsley and lemon.
FISH TURBANS.
Use steak 1 inch thick from large fish, as halibut or 2 inch pieces of smaller fish.
1. Remove bones; wipe fish.
2. Sprinkle with salt and pepper.
3. Spread each piece with fish dressing.
4. Roll up and fasten with skewers or toothpicks.
5. Grease a baking pan; place fish close together in pan. Put in small pieces of butter or dripping.
6. Bake in a moderate oven 25 to 30 mins.
OYSTERS
FINNAN HADDIE.
1. Select fish thick and heavy for its size.
2. Soak 1 hour in cold water; drain.
3. To remove skin —
(a), place in pan, skin side up; put into hot oven; leave 10 to 15 mins., when fish will be heated; lift out; remove skin; or (b), place in pan; cover with boiling water, keep just below boiling point 10 mins.; drain; remove skin.
4. Place on hot platter; pour over a rich white sauce; garnish with parsley.
1. Wash fish in cold water; if too salty, soak 1 hour; drain.
2. Place in buttered baking-dish; dot over with small pieces of butter; add milk, 3^ c. for each fillet.
3. Place in moderate oven; cook 15 to 20 mins.; most of the milk should be absorbed.
4. Garnish with parsley and toast points.
Note. — Fillets may be heated in boiling water and served with rich white sauce.
1. Place in pan in hot oven 12 to 15 mins.
2. Remove skin; take out back bone, being careful to leave flesh unbroken.
3. Place meat on hot platter or on toast.
4. Serve, garnished with lemon and parsley.
To clean oysters — strain oyster juice through a cheesecloth; pick over oysters to remove shell; place in colander: pour cold water through.
SMOKED FILLETS OF FISH.
CISCOES.
OYSTERS
SCALLOPED OYSTERS.
1 pint oysters. 3^ T. salt, f.g. cayenne.
}/i c. oyster juice.
2 c. buttered crumbs.
1. Butter a baking-dish or scallop shells.
2. Place one quarter of crumbs over bottom of dish; add one half the oysters ; sprinkle with seasonings.
3. Repeat crumbs, oysters, seasonings; add oyster juice.
4. Cover with remaining crumbs.
5. Bake in moderate oven 30 to 40 mins.
6. If shells are used, 4 c. crumbs will be required. Cut oysters in halves; bake 15 mins.
CREAMED OYSTERS.
1 pint oysters. 21^ tb. flour. ^ T. salt. Cayenne. 3 tb. butter. 1 c. rich milk. 14 c. oyster juice. }/s T. celery salt.
1. Clean oysters; cook until plump in oyster juice; drain.
2. Make white sauce; add oysters.
3. Serve on toast or in timbale cases. Note. — }4 c. mushrooms may be added.
FRICASSEED OYSTERS.
^tb. VsT. f-g. f.g.
1 pint oysters.
2 tb. butter. 1 T. salt.
% T. pepper, f.g. cayenne.
SAUCE FOR OYSTERS.
tb. 2 tb. butter. 2 tb. flour.
1 c. milk and oyster liquor.
1 T. lemon juice.
2 yolks of eggs.
butter and
Mtb.
2tb.
VsT.
Records on this page
Planked FishFish TurbansFinnan HaddieScalloped OystersCreamed OystersFricasseed Oysters