Twentieth century home cook book

The skin must be well washed. Place in a pan and bake for one hour. Place it on a dish, make several incisions with a sharp knife, then make a stuffing of bread crumbs, meat, onions, salt, pepper, parsley and thyme, all mixed well together. Stuff the holes well with these ingredients and place the remainder around the fish ; return to the oven and bake BAKED ROCK. Boil until well done. Then remove the bones. Season with butter, pepper, salt and cream. Sprinkle stale bread crumbs over the top. Bake in a flat dish. FRESH COD, BAKED. Get the fish vender to dress it clean, but not cut it entirely open. Prepare a rich forcemeat made of bread crumbs, fat pork, parsley, sweet marjoram, salt and pepper; then fill the fish with this preparation, and confine the openings with small skewers ; put four or five cuts on each side of the fish ; dredge well with flour and salt ; put in a dripping pan, with water enough to cover the bottom ; bake until thoroughly done ; baste with butter and tomato catsup. Stir little flour and butter into the liquor for gravy, and serve hot. TURBOT A LA CREME. Procure a nice fresh fish, boil done, and pick out the bones ; season with pepper, and salt ; to one quart of milk, add a good teacup of flour ; put with this a sprig of thyme, small bunch of parsley, four or five small onions, salt, a small quantity of white pepper. Place this on the fire ; make into a paste ; then remove, and add half pound of butter and yolks of two eggs. Mix well and pass through a sieve ; pour some of this sauce into a baking dish, then a layer of the fish alternating until it is all used. Pour some of the sauce on the top, and lastly put a layer of grated cheese and bread crumbs. Bake thirty-five or forty minutes. TO STEW FISH. Season with salt and pepper. To a fish weighing four pounds, add very near a pint of water. When about half done, add half a pound of butter, two large spoonfuls of flour, salt, pepper, and a little thyme, and parsley. Serve with the gravy several hard-boiled eggs, sliced. BOILED FISH. Wash the fish, then wrap in a cloth and put into a pan of hot water, witli a tablespoonful of salt ; there should be a slow movement of the water for about thirty-five minutes, at the expiration of which the fish will generally cook sufficiently. When done, remove the cloth, and serve with drawn butter. BOILED FISH WITH HOLLANDAISE SAUCE. A pike is good for boiling. Wrap the fish in a cloth ; place over the fire and boil slowly until done. The length of time for cooking will depend much upon the size of fish. For Sauce — Beat half a teacup of butter to a creain, add the yolks of two eggs, juice of half a lemon, salt, and a very little cayenne pepper, put in a saucepan of boiling water, beat with an egg-beater, until it begins to thicken ; then add a half cup of boiling water, beating continuall}/. When to the consistency of stiff custard, it is clone. It will not take more than five to seven minutes to cook, if the water boils hard. FRESH MACKEREL, BOILED, Clean a large mackerel, tie it in a cloth, and cook about twenty minutes. Serve with nasturtiuin sauce. TO COOK SALT MACKEREL. Soak well over night in water, next morning drain well and drop in boiling water for three minutes ; take it up veiy carefully, place it on a dish and pour over the fish melted butter. The mackerel may be prepared in the same manner, and placed on a gridiron, broiled nicely, put on a dish and pour melted butter over it. BROILED SPANISH MACKEREL. Remove the backbone, first opening the fish on the back ; dry the fish well with a towel after washing it ; salt the fish and put it on a gridiron over a clear fire, turning the flesh side down, until it is brown ; then turn it over. This mackerel is very fine with most any of the fish sauces. It should be served while hot.