For Fish Pie with Potatoes, omit macaroni and buttered
crumbs. Beat until very light 23/^ c. mashed potatoes;
arrange in layers with flaked fish; add sauce; pile potatoes
lightly on top; brown in hot oven.
FISH PIE WITH MACARONI.
2tb.
2tb.
1 c. cooked fish, flaked.
34 c. macaroni.
1 c. medium white sauce.
1 tb. lemon juice.
M T. salt.
f .g. cayenne.
1 c. buttered crumbs.
KEDGEREE.
1 c. cooked fish, flaked.
3^ c. rice.
2 tb. butter.
1 egg yolk.
1 T. parsley, finely chopped.
Salt and pepper.
1. Boil the rice and drain.
2. Add fish; mix lightly with a fork; reheat.
3. Add melted butter, yolk of egg, beaten and parsley.
80
CANADIAN COOK BOOK
4. Cook 2 mins.; pile on serving dish; serve with Parsley
or Egg Sauce.
CASSEROLE OF RICE AND FISH.
3tb.
2 c. cooked fish, flaked.
}4 c. soft bread crumbs.
1 T. salt.
f.g.
}4 T. pepper.
3 drops
}4 T. grated onion.
1 tb. finely chopped parsley.
HT.
2 tb. melted butter.
3 drops
1 T. lemon juice.
2 tb. milk.
1 T.
1 egg.
23^ c. cooked rice.
Mix fish, crumbs and seasonings.
Add butter, milk, lemon juice and egg, well beaten.
Butter a mould; line with rice.
Pack centre with fish mixture; cover with rice.
Cover, steam 45 mins.
Turn out, serve with Parsley or Egg Sauce.
FISH LOAF.
^ c.
HT.
2 T.
1 tb.
2 c. cooked fish, flaked.
1 c. soft bread crumbs.
K T. salt.
34 T. paprika.
^ T. grated onion.
1 T. lemon juice.
2 eggs.
}4 c. milk. I
1 tb. finely chopped parsley✪ Fish Loaf.
1. Mix all together; more milk may be needed if fish is
dry.
2. Turn into buttered mould, cover.
3. Oven poach or steam until firm in centre — about
Hhr.
4. Serve hot with Drawn Butter or Hollandaise Sauce, or
serve cold on lettuce.
FISH LEFT-OVERS
81
FISH SOUFFLE.
1 T*
1 1 .
o ID. Dutier.
IT.
3 tb. flour.
1^ T. salt.
f.g.
f.g. cayenne.
l^tb.
3^ c. milk.
Vs
3 eggs.
13^ tb.
1 c. cooked fish, flaked.
1. Make white sauce; when thick, set back.
2. Add yolks of eggs, well beaten and fish.
3. Chill; fold in whites of eggs, beaten stiff.
4. Turn into buttered baking-dish.
5. Oven poach, or steam over gently boiling water 30 to
mins. — small moulds about 20 mins.
6. Serve at once with Drawn Butter or Tomato Sauce.
CANADIAN COOK BOOK
NOTES
CHAPTER IV.
VEGETABLES
The methods suitable for the cooking of vegetables are
(1) baking (2) steaming and (3) boiling. Of these, steam-
ing and baking are the best methods from the standpoint
of conservation of food constituents, particularly mineral
salts, of which a very large proportion is dissolved when
vegetables are boiled. For this reason, the water in which
vegetables are cooked, vegetable stock,'' should be used
in making sauces and soups.
METHODS OF COOKING VEGETABLES
I. Baking. — As this method is applicable to compara-
tively few vegetables, rules will be given in case of such
vegetables as may be baked, as potatoes, squash.
II. Steaming. — This method should be used whenever
possible. A longer time is required than when vegetables
are cooked by boiling, but the losses are reduced to a mini-
mum. In the case of strong vegetables, the flavor is suffi-
ciently reduced.
To steam vegetables, place on plate or cheesecloth in
steamer; sprinkle mild-flavored vegetables with salt; add
salt to strong-juiced when half-cooked; cover with cheese-
cloth. Steam until tender.
Page 25 · 1 recipe record 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
For Fish Pie with Potatoes, omit macaroni and buttered crumbs. Beat until very light 23/^ c. mashed potatoes; arrange in layers with flaked fish; add sauce; pile potatoes lightly on top; brown in hot oven.
FISH PIE WITH MACARONI.
2tb. 2tb.
1 c. cooked fish, flaked.
34 c. macaroni.
1 c. medium white sauce.
1 tb. lemon juice.
M T. salt.
f .g. cayenne.
1 c. buttered crumbs.
KEDGEREE.
1 c. cooked fish, flaked. 3^ c. rice.
2 tb. butter. 1 egg yolk.
1 T. parsley, finely chopped. Salt and pepper.
1. Boil the rice and drain.
2. Add fish; mix lightly with a fork; reheat.
3. Add melted butter, yolk of egg, beaten and parsley.
4. Cook 2 mins.; pile on serving dish; serve with Parsley or Egg Sauce.
CASSEROLE OF RICE AND FISH.
3tb.
2 c. cooked fish, flaked.
}4 c. soft bread crumbs.
1 T. salt.
f.g.
}4 T. pepper.
3 drops
}4 T. grated onion.
1 tb. finely chopped parsley.
HT.
2 tb. melted butter.
3 drops
1 T. lemon juice.
2 tb. milk.
1 T.
1 egg.
23^ c. cooked rice.
Mix fish, crumbs and seasonings.
Add butter, milk, lemon juice and egg, well beaten.
Butter a mould; line with rice.
Pack centre with fish mixture; cover with rice.
Cover, steam 45 mins.
Turn out, serve with Parsley or Egg Sauce.
FISH LOAF.
^ c. HT.
2 T. 1 tb.
2 c. cooked fish, flaked.
1 c. soft bread crumbs.
K T. salt.
34 T. paprika.
^ T. grated onion.
1 T. lemon juice.
2 eggs.
}4 c. milk. I
1 tb. finely chopped parsley.
1. Mix all together; more milk may be needed if fish is dry.
2. Turn into buttered mould, cover.
3. Oven poach or steam until firm in centre — about Hhr.
4. Serve hot with Drawn Butter or Hollandaise Sauce, or serve cold on lettuce.
FISH LEFT-OVERS
FISH SOUFFLE.
1 T. salt.
3 tb. butter.
IT.
3 tb. flour.
1^ T. salt.
f.g.
f.g. cayenne.
1 tb. milk.
3 eggs.
1 c. cooked fish, flaked.
1 c. cooked fish, flaked.
1. Make white sauce; when thick, set back.
2. Add yolks of eggs, well beaten and fish.
3. Chill; fold in whites of eggs, beaten stiff.
4. Turn into buttered baking-dish.
5. Oven poach, or steam over gently boiling water 30 to mins. — small moulds about 20 mins.
6. Serve at once with Drawn Butter or Tomato Sauce.
CHAPTER IV.
The methods suitable for the cooking of vegetables are (1) baking (2) steaming and (3) boiling. Of these, steaming and baking are the best methods from the standpoint of conservation of food constituents, particularly mineral salts, of which a very large proportion is dissolved when vegetables are boiled. For this reason, the water in which vegetables are cooked, vegetable stock,'' should be used in making sauces and soups.
METHODS OF COOKING VEGETABLES
I. Baking. — As this method is applicable to comparatively few vegetables, rules will be given in case of such vegetables as may be baked, as potatoes, squash.
II. Steaming. — This method should be used whenever possible. A longer time is required than when vegetables are cooked by boiling, but the losses are reduced to a minimum. In the case of strong vegetables, the flavor is sufficiently reduced.
To steam vegetables, place on plate or cheesecloth in steamer; sprinkle mild-flavored vegetables with salt; add salt to strong-juiced when half-cooked; cover with cheesecloth. Steam until tender.
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Fish Loaf